Recipes include: Turkey with Cherry Stuffing, Maple Bourbon Glazed Turkey, Stuffing, Maple Bourbon Glaze, Giblet Gravey.
8 bacon strips, diced
1 1/2 cups chopped celery
3/4 cup chopped onion
7 ozs. unseasoned stuffing cubes
1 3/4 cups chicken broth
1 1/2 tsp. rubbed sage
1 tsp. dried thyme
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup dried cherries
1 turkey, 12 to 14 pounds
Melted butter
In skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels; drain, reserving 2 tablespoons of drippings. Sauté celery and onions until tender. In large bowl combine the stuffing cubes, broth, sage, thyme, pepper and salt. Stir in bacon, celery mixture and cherries. Just before baking, loosely stuff the turkey. Skewer turkey openings; tie drumsticks together. Place breast side up in roasting pan. Brush with melted butter. Bake uncovered, at 325 degrees for 3 1/2 to 4 1/2 hours or until meat thermometer reads 180 degrees for the turkey and 165 degrees for the stuffing. Baste occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy. Yield: 10-12 servings. You can replace cherry stuffing with regular bread stuffing.
Maple Bourbon Glazed Turkey
Make this giblet broth the day ahead of roasting the turkey.
Giblets and neck from turkey, washed
2 cans (14 ozs. each) chicken broth
2 cups water
2 ribs of celery with leaves
2 onions, halved
2 cloves of garlic, bruised (crushed ok)
4 sprigs flat leaf parsley, crushed
3 whole cloves
3 black peppercorns
Salt to taste
Stuffing
1 orange halved
1 18-pound turkey, rinsed and patted dry
Paprika to taste
Salt and pepper to taste
10 to 12 cups cornbread stuffing or your choice
4 to 6 tbsp. unsalted butter, softened
Maple Bourbon Glaze
1 cup bourbon
2/3 cup pure maple syrup
2/3 cup ketchup
1/3 cup soy sauce
2 tbsp. finely minced fresh ginger
2 tbsp. packed dark brown sugar
Combine all ingredients in a bowl and refrigerate covered, overnight. Brush the glaze over the turkey the last 15 minutes of roasting. Also add 1/2 Cup to the giblet gravy to blend the flavors. Yield: 2 1/4 Cups.
Giblet Gravy Make Thanksgiving Day
4 tbsp. unsalted butter
4 tbsp. flour
2 cups pan juices (from turkey)
1/2 cup maple bourbon turkey glaze
1/2 tsp. dried thyme
Salt and pepper to taste
Make gravy as usual
Baked Leftover Turkey
1/2 cup mayonnaise
2 tbsp. all purpose flour
1 tsp. chicken bouillon granules
1/4 tsp. pepper
3/4 cup milk
1 1/2 cups cubed cooked turkey
1 pkg. (10 ozs.) frozen mixed vegetables thawed
1 tube (4 ozs.) refrigerated crescent rolls
In large saucepan, combine the mayonnaise, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add turkey and vegetables; cook 3 minutes longer, stirring occasionally. Spoon into a greased 8 inch square baking dish. Unroll crescent roll dough and separate into rectangles. Seal seams and perforations. Place over turkey mixture. Bake at 375 degrees for 15-20 minutes or until golden brown. Yield: 4 servings. This recipe doubles easily and fits into a 13x9x2 inch baking dish.