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Indian Headdress Super Deluxe
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A World of Thanks Gourmet Gift Basket
Gift Basket Includes:Complete with Ghirardelli peanut butter squares English tea cookies fruit marzipan Skittles hot cocoa mixed nuts a chocolate bar and some really sophisticated treats like smoked salmon fine mustard stuffed olives panetini mulling spices and lentil soup mix.Thanksgiving reminds us to take a break and say “thanks” to all of those people in [...]
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Classic Thanksgiving Dressing With Parsley, Sage and Thyme
Classic Thanksgiving Dressing With Parsley, Sage and Thyme
INGREDIENTS:
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
DIRECTIONS:
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions.
Heat oven to 400 degrees.
Bake bread until golden, 12 to 15 minutes.
Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat.
Add onions and celery; saute until soft, 8 to 10 minutes.
In a large bowl, mix bread, vegetables and remaining ingredients.
Turn into a greased 3-quart baking dish.
Cover with foil and bake until steamy, 30 minutes.
Remove foil; bake until crusty, 10 minutes longer.
Serve immediately.
Deviled Eggs
Deviled Eggs
INGREDIENTS:
8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing
salt and pepper to taste
1 pinch paprika
DIRECTIONS:
Place eggs in saucepan and cover with water.
Bring to boil.
Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Remove from hot water and cool.
Peel and cut in half lengthwise.
Remove yolks and combine with mustard, salad dressing and salt and pepper.
Mix together until smooth.
Refill each egg half with the yolk mixture and sprinkle with paprika.
Glazed Baked Ham
Glazed Baked Ham
INGREDIENTS:
1/3 cup light brown sugar, packed
1/2 cup honey
1/3 cup dry red wine
1/2 cup pineapple juice
1 medium clove garlic, finely minced
1 fully cooked ham, about 6 pounds
PREPARATION:
In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic.
Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator.
Preheat the oven to 350°.
Place the ham on a rack in a roasting pan, reserving marinade for basting.
Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound.
Serves 8 to 10.
Apricot Honey Ham Glaze
Apricot Honey Ham Glaze
Spoon ham glaze over ham and baste during last 30 minutes of baking time.
INGREDIENTS:
1/2 cup apricot preserves
1/2 cup honey
1 tablespoon cornstarch
3 tablespoons lemon juice
1/4 teaspoon ground cloves
PREPARATION:
Ham glaze directions
Combine all ham glaze ingredients in a saucepan over medium heat.
Heat, stirring constantly, until thickened and bubbly.
Spoon ham glaze over ham and baste during last 30 minutes of baking.
Makes 1 cup of ham glaze
How to Cook A Thanksgiving Turkey in a Smoker
Thanksgiving Turkey
Ingredients:
1 turkey
1/2cup butter
2(12 fluid ounce) cans cola-flavored carbonated beverage
1 apple(quartered)
1 onion(chopped)
1 tablespoon garlic powder
1 tablespoon salt, 1tablespoon ground black pepper
4 cloves crushed garlic
1 tablespoon salt.
Instructions:
Preheat an outdoor smoker to 225 to 250 degrees F (110 to 120 degrees C)
Remove all innards from the turkey and reserve for gravy, if desired.
Rinse turkey under cold water and pat dry.
Place butter or margarine, cola, apple, onion, garlic powder, salt and ground black pepper into the cavity of the turkey. Rub the crushed garlic over the outside of the bird and sprinkle with seasoned salt.
Place the turkey in a 10×15 roasting pan and cover loosely with foil.
Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature equals 180 degrees F (80 degrees C)
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Herbed Roasted Turkey
Herbed Roasted Turkey
Ingredients:
1 whole 12 to 14 lb turkey
1/2 cup rosemary sprigs(fresh)
1/2 cup sage leaves(fresh)
1 apple(quartered)
1 stalk celery(halved)
1 onion(halved)
1/2 cup butter(melted).
Instructions:
Remove giblets and neck from turkey; reserve for other uses if desired.
Rinse turkey with cold water and pat dry.Loosen skin from the turkey breast a bit not totally detaching.
Place rosemary and sage under skin then smooth skin over herbs and back into place.Place apple celery and onion into the neck cavity.
Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter.
Cover turkey loosely with a “tent” of aluminum foil.Bake at 325 degrees until meat thermometer registers about 180 degrees.
This should take from 3 1/2 to 4 hours but begin checking after 3 hours.
Remove turkey and let stand 15 minutes before carving. Serve with gravy.
