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Archive for November, 2011

Once upon a time I had a rub recipe that involved Season All and a powdered italian salad dressing mix.  Of course there were other herbs and spices in the mix, BUT I no longer use that recipe.   I prefer my own mixture of herbs, still including the Season All but not the powdered salad dressing mix.  I use all dried herbs but you can certainly use fresh.  Here’s what I do:

In a small bowl mix together,

1 1/2 T Season All

1/4 tsp Thyme

1 tsp Parsley

1/4 tsp Garlic Powder

1/2 tsp Sage

1/4 tsp Poultry seasoning

1/4 tsp Salt

1/4 tsp Pepper

Also, before your hands get yucky, and your hands will get yucky, get out the olive oil and a stick of butter.  Slice about 3 tablespoons of the butter and cut it in small dots, about the size of dimes, keep it cold.

Next, using immaculately clean hands, the turkey rinsed and in the roasting pan breast side up; use those clean hands to gently slide your fingers under the skin.  You want to very gentle separate the skin from the breast meat without tearing it.  Take your time, be patient, it can be done.  Now, using a spoon or your fingers, start putting small amounts of the rub mix under the skin, onto the breast meat.  Working it as far back and down the sides as you can.  Now take the cut up cold butter and start strategically placing the butter dots under the skin as well.  Wherever your little buttery heart wants to put them!

To stuff or not to stuff the turkey…..  I haven’t done a stuffed turkey in a very long time, maybe I will this year in honor of my Mom.  She LOVED the stuffing that way.  I usually stuff the bird with a large onion that has been quartered and a couple of bay leaves.

Now you can drizzle a small amount of olive oil over the top of the turkey, sprinkle with salt and pepper, or if you have any leftover rub mix go ahead and sprinkle it over the turkey.   DONE!!  Go wash your hands!

I like to use some chicken broth to the pan, or turkey if you can find it.  And bake.  Roasting a turkey is really easy.

Happy Thanksgiving!

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Actually, my Mammaw called it cranberry sauce, and I mostly do to, it just sounds fancier if I use the word chutney.  AND, I like to make it year round to use on sandwiches.   It’s absolutely delish!

Anyway, back to Mammaw.  She taught me how to make the cranberry sauce.  And, she gave me her old manual food grinder.  I still have it too, it’s packed away in storage, I should dig it out!!  She made the sauce by adding an entire bag of cranberries through the grinder, then a whole orange, sliced of course, and seeds removed.  And that was it!  She added a healthy cup or two of sugar and stirred it well.  Popped it in an airtight container and left it sit in the fridge a few days before turkey day so it could get juicy and sweet.  My aunt added an apple and pear.

But then I found a recipe to cook the sauce on the stove, and I have been hooked ever since.  Now, I make it all differnt ways.  I like to add a splash of Triple Sec, Disaronno, a sprinkle of cinnamon, nutmeg, apple cider, or honey.

Here is the basics:

1 bag of cranberries, rinsed, sorted and any stems removed

Orange zest from 1 orange

Add the Orange juice from the zested orange to a measuring cup.  Then add apple cider, orange juice, water  to make 3/4 cups of liquid

3/4 c sugar

1 tablespoon honey or orange marmalade

Put all of the ingredients in a saucepan, heat on a medium to medium high heat until the berries start to pop and it begins to get a little bubbly.  Turn the heat back to medium low.   Don’t walk away and stir often.  If left unattended it can cook over.  When the berries have all popped, immediately remove from heat to cool.

After the pan is removed from the heat you can add the alcohol  if you wish to try the sauce that way, about 1 tablespoon.  If you want to try the cinnamon or nutmeg (1/4 tsp) or the honey (1 tablespoon), you can sprinkle that in as you add all the other ingredients.  Have fun and experiment, try chopping a pear or an apple and adding that with the cranberries.  I’m not a huge fan of of chunks of apple or pear in my cranberries, but you might love it.

I hope you enjoy this recipe.  Try it year round on crusty bread with your sandwiches, I love it.

Happy Thanksgiving!

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