Since we are about to begin Thanksgiving week, I thought I would appeal to you “foodies” and share some of the best crowd-pleasing food-feast recipes I have kept in my little secret vault. No, I am not going to tell you how to cook the turkey, everyone already has a tried and true method they like to use and reuse. The recipes that follow are two accompaniments that have been modified from on line finds that friends and neighbors rave about when I take them to foodie-share gatherings. I haven’t yet decided if their ravings are all sincere, or if my friends are just being kind, but do give these recipes a try and see for yourself.
Turkey Dressing. I especially like it because it is a very flavorful no-turkey-stuff crock pot recipe that you can do first thing, then forget about it until the rest of your dinner is ready.
- 12 tablespoons butter or margarine (1 and ½ sticks)
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped fresh parsley – if you use dried like I did, just reduce the amount
- 12 ounces chopped fresh mushrooms
- 12 cups dry bread cubes (or one loaf of French bread cubed and set out overnight)
- 1 cup raisins or dried cranberries (plumped – soak in hot water overnight)
- 1 apple – peel, core, and finely chop
- 1 pound of ground turkey – fried
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram – I didn’t have any, so I just left it out (just increase the thyme a bit)
- One package of dry turkey gravy mix
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 to 4 1/2 cups chicken broth, as needed to how moist you like it – I use about 2 cups
- 2 eggs, beaten
- Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, apple, and parsley in butter, stirring frequently until soft and set aside. Fry ground turkey until fully cooked.
- Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, salt and pepper, and dry turkey gravy mix. Fold in raisins and ground turkey; pour in enough broth to moisten, and fold in eggs. Transfer mixture to slow cooker, and cover.
- Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
This second recipe is for a relish that in absolutely delish. And you can use any left overs to zip up your turkey sandwich, or even put it on top of yogurt, pancakes, or even an English muffin for breakfast. Can you tell it is one of my personal favorites? …and so super easy!
One can jellied cranberry sauce (put it in the fridge and chill overnight)
One medium sized fresh pineapple (or 1 can of well drained crushed pineapple, but fresh is better)
1 cup chopped walnuts
One 3 oz. package of Orange Jell-O
- Open the jellied cranberry sauce and chop into ¼ inch cubes – place in mixing bowl
- Remove outer skin and core of the pineapple, then chop into ¼ inch cubes, add to jellied cranberry sauce
- Add one cup of chopped walnuts
- Fold in one package of Orange Jell-O
- Chill until ready to serve
I hope that you will try these favorite recipes and enjoy them as much as I have. And as mentioned, my friends have also given them high praises. I hope you and your loved ones have a very happy and blessed Thanksgiving this year; and of course, as usual “Keep on lovin’ TennesseeTrekking.com”