A Holiday Feast

TURKEY TIPS

 BUYING GUIDE 
2 - 4 People  8 - 12 lbs.
5 - 7 People  12 - 16 lbs.
8 - 10 People  16 - 20 lbs.
11 -13 People  20 - 24 lbs.
 THAWING TIME 
8 - 12 lbs. 1 - 2 days
12 - 16 lbs. 2 - 3 days
16 - 20 lbs. 3 -4 days
20 - 24 lbs. 4 - 5 days
 ROASTING TIME 
WeightUnstuffedStuffed
6 - 8 lbs.2 1/4 - 3 1/4 hrs.3 1/2 - 4 1/2 hrs.
8 - 12 lbs.3 - 4 hrs.3 1/2 - 4 1/2 hrs.
12 - 16 lbs.3 1/2 - 4 1/2 hrs.4 1/2 - 4 1/2 hrs.
16 - 20 lbs.4 - 5 hrs.5 1/2 - 6 1/2 hrs.
20 - 24 lbs.4 1/2 - 5 1/2 hrs.6 1/2 - 7 hrs.
24 - 28 lbs.5 - 6 1/2 hrs.7 - 8 1/2 hrs.

                  Cornbread Dressing

                  • 3 pkgs Shawnee self-rising cornbread mix (prepared & baked)
                  • 1 -16 oz. loaf white bread
                  • 3 c. chopped celery
                  • 3 c. chopped onion
                  • 9 eggs
                  • 1/2 c. milk
                  • 3 cans cream of chicken soup
                  • 3 cans cream of mushroom soup
                  • broth from turkey or canned chicken broth
                  • salt & pepper to taste
                  • 3 heaping Tbsp. sage
                  Break up cornbread and white bread into bite size pieces; let sit uncovered overnight. Add celery, onion, eggs, milk, soup and enough broth to make the mixture soup-like, salt, pepper & sage. Bake in large pan for approximately 2 hours at 350o stirring occasionally. Add more broth if it gets too thick. Makes 20 - 25 servings.

                  TIP:Turkey and dressing may be cooked until 3/4 done 1 week before holiday and frozen. Finish cooking right before serving. This makes for a less stressful holiday.

                  Holiday Potatoes

                  • 3 lbs. potatoes, peeled & quartered
                  • 1 c. butter
                  • 2 - 3 oz pkg. cream cheese, softened
                  • 1 c. shredded Cheddar cheese
                  • 1 - 2 oz. jar pimiento, drained
                  • 1 small green pepper, finely chopped
                  • 1 bunch green onions, finely chopped
                  • 1/2 c. Parmesan cheese
                  • 1/4 c. milk
                  • 1 tsp. salt
                  In large pot, cover potatoes with water and boil 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed until smooth. Sir in 1/2 cup cheddar cheese, pimentos, peppers, green onions, Parmesan cheese, milk and salt. Spoon mixture into lightly buttered, medium size baking dish. Bake at 350o for 30 to 40 minutes, or until thoroughly heated. Sprinkle remaining cheese on top and continue to bake until cheese is melted. Serve hot. Can be prepared the night before (without cheese topping), covered and refrigerated. Before baking the next day, let stand for 30 minutes.

                  Yellow Squash Casserole

                  • 2 lbs. yellow squash (cut into 1/4" slices)
                  • 1 small onion, chopped
                  • 1 - 10 oz. can cream of chicken soup
                  • 8 oz. sour cream
                  • 1/4 c. melted butter
                  • bread crumbs
                  Place squash and chopped onion in large sauce pan and cover with water. Cook at medium heat until tender. Pour squash with liquid in a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. Mixture should be slightly soupy. Top with bread crumbs (or use seasoned dry stuffing mix). The bread will absorb some of the liquid. Bake at 350o until bubbly (approximately 30 - 45 minutes).

                  Broccoli & Cheese Casserole

                  • 1 - 10 oz can cream of mushroom soup
                  • 1 c. mayonnaise
                  • 1 large egg, beaten
                  • 1/4 c. finely chopped onion
                  • 3 - 10-oz. pkgs frozen cut broccoli
                  • 2 c. grated sharp cheddar cheese
                  • salt & pepper to taste
                  • paprika
                  Preheat oven to 350o. Lightly butter a 13"x9" baking dish. In a medium mixing bowl, whisk together soup, mayonnaise, egg and onion. Break up frozen broccoli in a large mixing bowl. Stir in soup mixture and cheese. Pour mixture into prepared baking dish. Smooth top of casserole using spatula. Season to taste with salt, pepper, and paprika. Bake at 350o for 45 minutes - 1 hour.

                  Cranberry Salad

                  • 1 pkg fresh cranberries
                  • 1 - 20 oz. can crushed pineapple, drained
                  • 1 - 10 oz pkg. miniature marshmallows
                  • 2 c. sugar
                  • 2 c. Cool-Whip
                  • 1/2 c. chopped pecans
                  Grind cranberries in blender. Add pineapple, marshmallows and sugar; let sit overnight in refrigerator. Before serving, fold in Cool-SWhip and pecans. This is great for holiday dinners and for freezing to serve throughout the year. To keep for later use, freeze mixture without the Cool-Whip and pecans. When ready to serve, simply thaw and combine with Cool-Whip and pecans.

                  Streuel-Topped Pumpkin Pie

                  • 1 -15 oz. can pumpkin
                  • 1 - 14 oz. can sweetened condensed milk (NOT evaporated milk)
                  • 1 egg
                  • 1 3/4 tsp. ground cinnamon
                  • 1/2 tsp. each ground ginger, nutmeg and salt
                  • 1 - 6 oz. graham cracker pie crust
                  • 1/4 c. firmly packed brown sugar
                  • 2 Tbsp. flour
                  • 2 Tbsp. cold butter or margarine
                  • 3/4 c. chopped pecans
                  Preheat oven to 425o. Combine pumpkin, sweetened condensed milk, egg, ginger, nutmeg, salt and 1 1/4 tsp. cinnamon; mix well. Pour into graham cracker crust. Bake 15 minutes. Reduce oven to 350o. Combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Serve warm or at room temperature. Top with whipped cream, if desired.



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