Sunday, November 20, 2011

Thanksgiving Menu 2011

Here is what I'm fixing for Thanksgiving dinner this year.  The items marked with a * have a recipe included below.

Deep Fried Turkey*
Roasted Turkey *
Sweet potato casserole
Make Ahead Mashed potatoes*
Shoe peg corn
Sage dressing
Creamy Wild Rice Dressing
Cranberry sauce*
Pumpkin Roll*
Bourbon Pecan Tart
Apple dumplings

Cranberry Sauce
Servings: 24
Submitted By: Toni
"A Thanksgiving classic. Originally submitted to"
1-1/2 pounds cranberries
2 cups and 3 tablespoons white sugar 2 cups and 3 tablespoons orange juice
You have scaled this recipe's ingredients to yield a new amount (24). The directions below still refer to the original recipe yield (11).
1. In a large saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools
Add a 2” cinnamon stick to orange juice in sauce pan

“Sunday Best” Dinner Rolls
Added by Terri @ that's some good cookin' on July 27, 2011 in Breads, Dinner Rolls
Servings 36
• 2 Tablespoons Yeast
• ½ cups Sugar Plus 1/2 Teaspoon, Divided
• 2 cups Warm Water, divided
• ½ cups Butter, Melted, Plus More To Dip The Rolls In
• 3 whole Eggs
• 7 cups To 8 Cups White Flour
• ½ cups Powdered Milk
• 2 Tablespoons Dough Enhancer
• 2 teaspoons Salt
Preparation Instructions

issolve yeast and 1/2 teaspoon of sugar in 1 cup warm water.

While the yeast is proofing, add the remaining 1 cup of warm water, melted butter, remaining 1/2 cup sugar, and eggs to the mixing bowl of an electric mixer such as a Bosch or KitchenAid. When the yeast has doubled (it only takes a few minutes), add it to bowl. Mix on low speed just until the ingredients are combined.

Add 4 cups flour, powdered milk, dough enhancer, and salt. Mix on a medium speed for 7-10 minutes. Turn off mixer and let mixture rest for 10 minutes.

Add 2 more cups flour and mix on medium speed until ingredients are well incorporated. With mixer running, add more flour, 1/2 cup at a time, just until the dough cleans the side of the bowl. This is an important step because it marks the difference between a roll that has just the right amount of flour and one that has too much or too little flour. Turn the mixer to a higher knead setting and let the mixer do its thing for 8-10 minutes until the dough is very smooth and elastic.

Turn off the mixer and let the dough rest for 10 minutes. I leave the dough in the mixer bowl. This is where you really save time on this recipe. After the dough has rested, you can start forming the rolls.

Lightly butter a 9 ” x 13″ metal pan. Use a metal pan, not a glass baking dish. Pinch off enough dough to form a 1 1/2″ ball. You can vary the size of your rolls by how much dough you choose to make each one. Sometimes you might decide that you want bigger rolls if you are using these for sandwiches, sometimes you might be in the mood for something a little more traditional. Look at the amount of dough you are using for your roll and imagine it double its visible size. That’s how big your finished product will be—maybe even a little bigger. I make my rolls so that I can get 4 rolls across the pan and 5 rolls lengthwise.

Dip each roll into some melted butter before putting them into the pan. The butter provides two things: it allows the rolls to make a wonderful top and bottom (the corner rolls are my favorite because they have two outside browned sides, a brown bottom, and a lovely golden brown top) and the rolls separate easily from each other after they are baked.

Cover the pan with plastic wrap and set the rolls in a warm place to rise. It takes about an hour for the rolls to rise; sometimes only 30-45 minutes, depending on how happy the yeast is that day. You can get some good talking done while the rolls are rising.

Once the rolls have doubled in bulk, remove the plastic wrap and bake the rolls at 375ºF until they are golden brown, about 20 minutes. You can brush a little more butter on them, if you want to. It makes them extra pretty.

By the way, this recipe can make about 4 dozen rolls. You could make a pan of rolls and use the rest of the dough for cinnamon rolls or scones. Just a thought.

Deep-Fried TurkeyRecipe courtesy Alton Brown, 2006

• 6 quarts hot water
• 1 pound kosher salt
• 1 pound dark brown sugar
• 5 pounds ice
• 1 (13 to 14-pound) turkey, with giblets removed
• Approximately 4 to 4 1/2 gallons peanut oil*
• *Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.


Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

Make-Ahead Mashed Potatoes
Prep Time: 15 Minutes Ready In: 1 Hour 20 Minutes
Submitted By: Carol Evans Cook Time: 1 Hour 5 Minutes Servings: 12
"You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first."

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream 1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste

Preheat the oven to 325 degrees F (165 degrees C).
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
Cover, and bake for 50 minutes in the preheated oven.

Creamy Filled Pumpkin Patch Roll
Submitted by Nikia Glapa (NC)

Pumpkin Patch™
1 egg
1 cup water
3 Tbsp. vegetable oil
2 Tbsp. softened butter
1 1/2 tsp. vanilla
1 1/2 cups powdered sugar, plus 2 Tbsp. for towel
8 oz. softened cream cheese
1/2 cup whipped cream

Combine first 4 ingredients in large bowl; stir to blend. Spread batter on greased, rimmed baking sheet. Bake at 350° for 17 minutes or until toothpick inserted in center comes out clean. Sift 2 tablespoons powdered sugar over clean kitchen towel; invert cake onto towel. Roll-up the towel with cake; refrigerate at least 2 hours. Combine butter and next 3 ingredients in medium bowl; blend well. Fold in whipped cream. Unroll towel with cake; spread cake with cream cheese mixture. Roll-up cake; wrap with plastic wrap. Refrigerate 2 hours; cut into slices. Makes 6-8 servings.


1 turkey, 12 to 16 pounds
2 tablespoons melted butter
4 tablespoons kosher salt
1 1/2 teaspoons pepper
1/2 cup chicken stock

INSTRUCTIONS: Preheat A convection oven to 375°. If your oven has settings for Baking or Roasting, select Roasting.

Remove the turkey from the packaging; rinse and dry well. Brush 2 tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt and 1 1/2 teaspoons pepper over the skin and in the cavity. Tuck the wing tips under and tie the legs together. Place bird breast-up in a V-shaped roasting rack in a shallow roasting pan.

Roast for 45 minutes. Baste with 1/2 cup chicken stock.

Return turkey to oven and baste with pan drippings every 20 minutes until internal thigh temperature reaches 165°.

A 12- to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours.

Let turkey rest for 20 to 30 minutes before carving.

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