Whew, Thanksgiving is over and you are tired. Good news you don’t have to cook you can reheat leftovers. There is nothing better than turkey and stuffing the next day. Or you can make sure you save parts of the turkey like the drippings and the bones to make other parts of meals. You can make some amazing turkey broth and freeze it for later.
Bring 6 cups water to a boil, add bones and drippings with carrots, celery, and onion. Let simmer for 30 minutes. Cool, strain out bones and veggies and then freeze for later use. You can freeze it in sandwich baggies or like I do in containers and just set it out to use before needed. It’s so easy and so good for you to make it yourself.
If you’re vegetarian you can just boil water and add chunks of carrots, celery and onion and let simmer. In 30 minutes you have veggie broth. I make veggie broth all the time and freeze it too. Just one more area you can cut an expense out of your budget. 🙂 This is the beginning of so many of my soups. Now is the time to use those leftovers to begin other meals.
Now, cut that turkey off the bone and make some sandwiches! I’ve also made turkey spaghetti, turkey tetrazinni, turkey noodle soup etc. So many yummy meals can be made with the leftovers.
I’m doing this more as a record of what I did to make my stuffing for this year. I made 3 packages of cornbread and left it to sit out all night. Toasted 8 pieces of whole wheat bread and then proceeded to tear all the bread apart. Then I sauteed one whole onion diced and 2 stalks of celery. Cooked it in 2 tbs of butter until limp. After that I put 2 tsp of rubbed sage and 1 tsp of garlic powder into the bread crumbs. Preheated the oven on 350*.Using 3 cups of broth from the turkey pan I added it to the bread crumbs, celery, and onion. Mixed it all together by hand until I could tell it was just moist. Cooked it for 55 minutes until it had browned. It was soooo good.
I made a gravy to go with this and the dressing/stuffing. I aded 2 tbs of butter to a pan and 2 tbs of flour and made a roux. To this I added 3 cups of turkey broth out of the pan and continued whisking it together. Added a few more tbs of flour and whisked until it looked right. It looked right and was so yummy. I pray you all had a happy thanksgiving and enjoyed spending time with family and friends.
Making that first turkey for thanksgiving? Panicking? Don’t know what to do? Never fear I am here!
On Monday morning I took out my turkey to begin thawing it in the refrigerator. It’s that time of the year. Time for me to get my cooking apron on. I absolutely love thanksgiving and the fact that I cook the turkey every year is one of my favorite parts. Cooking a turkey is one of the easiest things to roast. Make sure you have a good roasting pan. That is exactly what my roasting pan looks like. It’s about 40 years old. Was my mom’s and look how inexpensive it is even today. It makes an amazing turkey.
On Thanksgiving day, I get up around 6 am and unpack the turkey, rub spices on it (I usually use poultry seasoning and a little butter). Then I put a cut up onion and celery in the cavity for flavoring. Put the turkey in the roasting pan, breast side down (so all the juices stay in the breast and keep it moist) add a cup of water to the bottom of the pan and put the lid on. If your turkey is too big put a piece of aluminum foil on the turkey where it will touch the lid and let the lid sit on the turkey. Or if the lid will not fit at all (or you don’t have a roasting pan) then put a tent of foil over it so that the bird stays moist. I leave it cooking on 350* until 11 am or when the temperature thing pops out (real technical speaking, no?). The last 20 minutes I take the lid off and let the oven finish roasting the outside of the bird. It makes one of the most beautiful birds you will ever see. I do not do anything to the legs (don’t understand the whole trussing thing honestly).
It will be a moist delicious turkey each and every time. Try it and let me know how you liked it. I prefer this type of turkey to the fried, rotisseried, or any other kind of turkey. This turkey will be so moist and yummy you will be so proud of yourself for making your first turkey! It really is so easy…and it’s a good thing!
This was the absolute easiest soup to make. I did not follow a recipe but it was really good after cooking all day. I’m more of the just throw everything together and hope for the best.
9 potatoes (I have a family of 5(3 boys that eat alot, a small family could get by with 5)I leave peel on.
2 carrots peeled and chopped in chunks
1/2 onion chopped
Veggie broth 5 cups enough to cover the potatos (could use chicken, veggie broth is so cheap to make that I make it myself throw some celery, carrots, onion in 5 cups of water and cook for an hour, let cool, and then I freeze what I’m not using)
Let the above cook for 8 hours on low. Using your potato masher rough mash the incredients in the crock. I added 4 french onion laughing cow (cream cheese would work too) and 1/2 c light sour cream and stirred well. Add some colby or sharp shredded cheese on top when serving. You could also add bacon to it at the end of the cooking time. YUM!
The pumpkin rolls we ate with this were so good. I followed this recipe off all recipes. I’m not good enough at making bread to just throw it together. Must.Follow.Recipe. Exactly.
Pumpkin Rolls II
Submitted By: Karen Rummer
Photo By: Brandy Svensson
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 30 Minutes
“Tender pumpkin rolls that will brighten up your autumn table. You may also use cooked, mashed and sieved squash or fresh pumpkin for this recipe.”
1 cup milk
1 1/2 cups pumpkin puree
1/2 cup white sugar
1/4 cup butter, melted and cooled
2 teaspoons salt
1 (0.6 ounce) cake compressed fresh yeast
Pumpkin Rolls II (continued) 2 of 2
5 cups bread flour
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in preheated oven for 10 to 15 minutes, or until golden brown.
These were so good. You must make them to see for yourself. You should make these! You can not taste the pumpkin at all. It just makes them so moist and yummy. Try it!
that’s what my great grandmother did. Not me. There’s no reason for cooking in this day and age with an apron on. Wrong! Betty Crocker sent me an apron to use when making their cookies a while back. I used it. Since then I have repeatedly used it. It has saved so many of my shirts. I don’t often make fried chicken but when I do I definitely put an apron on. Grease spots do not come out of clothes. Made spaghetti last night…I love spaghetti (recipe to follow) and my entire family devours spaghetti. Tomato sauce is another one that will really ruin your clothes. So I guess I’m no longer a believer that aprons are from the 1950’s and no one wears them anymore. I do. I’m not ashamed to admit it. I am a proud apron wearer. Do you wear an apron when you cook? There’s a few cute sites that are making over the apron so you might want to google it. Continue reading
Ahh, a recipe long remembered from when I was a kid. For some reason, I’ve not continued making this and my kids aren’t familiar with corn light bread. My grandmother dearly loved this recipe and made it so often. She’s been gone now 9 years and we’ve not had it since. I will make a point of making it this week! Continue reading