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thanksgiving special
Thanksgiving 2016 will soon be here, thanksgiving day is meant to celebrate with friends and family, sharing the festive dinner. Thanks giving is always celebrated in traditional manner ever since, with favorite delicacies. Menu mostly remains the same with few variations as much as the same excitement.
We will share with you some traditional recipes for thanksgiving, Turkey recipe is on everyone’s most wanted list. So you can get ready and prepare your menu with these special Thanksgiving recipes. And also get answers for some questions about Turkey. For those who are not serving turkey, there are chickens and ducks, and many other side dishes to make your Thanksgiving special. How to thaw frozen turkey (unstuffed) ?Thaw frozen Turkey, in refrigerator, in its original wrapping at 40°, time taken will depend on the weight of the turkey,
4-12 pounds of turkey will take 1-2 days to thaw. 12- 20 pounds will take 2-3 days. 20-24 pounds will take 3-4 days. To speed up thawing you can place turkey under cold running water. |
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3 quarts Bread Crumbs
1-1/2 teaspoon ground sage 1-1/2 teaspoon Thyme 1-1/2 teaspoon Rosemary 1-1/2 teaspoon Salt 1/2 cup chopped parsley 1/2 cup finely chopped Onions 1/2 cup Butter 1 Cup Chicken Broth |
Combine bread crumbs, seasonings, Parsley, Onion and butter. Add broth and toss lightly to mix. Stuffing is ready.
Recipe for Chicken Stock is here. |
chestnut stuffing for turkey
2 Cups Chestnuts coarsely chopped
5 cups dry bread crumbs 1/2 cup minced onion 2 cups Celery chopped 1-1/2 teaspoon salt 2 tablespoon Parsley 1 teaspoon Pepper 1/2 cup Butter or more if required 1/2 teaspoon Savory seasonings |
Cook the chestnuts in boiling water for 15 to 20 minutes, and remove the shells and the brown skin. Melt the butter in a skillet and cook the onion, parsley, and celery for 5 minutes, stirring frequently. Combine the bread crumbs, chestnuts, and seasonings, and add to the celery mixture. Continue stirring, until the ingredients are thoroughly mixed. Now fill the turkey with the hot stuffing.
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traditional cranberry pie
1 quart cranberries
2 tablespoon Butter 2 cups Sugar 1/4 teaspoon Salt 1/2 cup Water Pastry |
Make a syrup of Water, sugar and salt now add cranberries and cook for 7-8 minutes or until the berries have a glazed look. Now add Butter and let it cool. Line a pie tin with pastry. Pour in the cranberries, moisten the rim of the pie crust, add the upper crust and press the edges together. Cut a slit to allow steam to escape Bake until it gets golden.
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Tomato Bouillon
2 quarts canned Tomatoes
2 cups meat Broth 4 Carrots 5 Celery stalks 1 Onion 1 Green Pepper (remove seeds) 3 Cloves 5 Peppercorns 1/4 Cup Vinegar 1 teaspoon pepper 1 teaspoon salt 1 Tablespoon Butter |
Put Tomatoes in a saucepan with salt and stock. Add vegetables (chopped finely), Bring to boil and then let simmer for 15 minutes on low flame. Now strain and add Vinegar and Butter. reheat before serving.
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cranberry sauce
Pumpkin Pie
Spiced grape juice
4 Cups Grape Juice
1/2 Cup Sugar 6 Cinnamon sticks 6 Cloves 1 teaspoon Salt 1 teaspoon Lemon Juice |
Mix all the ingredients and boil the mixture for 5 minutes, then let it cool, for several hours, then remove the spices, and add lemon juice. Reheat before serving.
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spiced cider
1 Quarts sweet Cider
1/4 Cup sugar 1 teaspoon Salt 6 Cinnamon Sticks 10 Cloves 1/2 teaspoon All Spice powder |
Mix all the ingredients together. Bring them to a boiling point, boil for 2-3 minutes.
Let stand for several hours. Reheat, and remove the all the spices before serving. |
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