Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Thanksgiving Turkey Dinner - Cranberry Chutney

11/19/2016

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PictureCranberry Chutney

​This cranberry chutney is a nice alternative to cranberry sauce and can be used similarly. I did a search on the use of chutney and found ​"Sixteen Ways To Eat Chutney and Relish" by The Diva That Ate New York. Besides being a fragrant and tasty condiment at the Thanksgiving table, this makes lovely gifts packed in small jars.  Or serve over a block of cream cheese to spread on crackers for an appetizer.

See my Thanksgiving Turkey Menu below and watch for more of these recipes​.
Servings: 24    Serving size: 1/4 cup   Preparation time: 30 minutes
Ingredients
12 ounces fresh cranberries
1-1/2 cup brown sugar
1 cup fresh orange juice
1 cup raisins
1 cup walnuts, medium chopped
1 cup diced celery
a cup apple with skin, medium chopped
1 teaspoon fresh orange peel,  grated 
1 tablespoon fresh ginger root, minced


Directions
1. Combine cranberries, brown sugar, and orange juice in a 2-1/2 quart saucepan. Bring mixture to boiling, then cook over medium heat until the cranberries pop.
2. Reduce heat to low and simmer until the liquid has jelled.
3. Remove from heat and stir in remaining ingredients. Cover and refrigerate.

​
​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.

Good cooking to you! Merry Christmas and Happy Holidays!
​Linda

​​​​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
Thanksgiving Menu
Wine Basted Turkey
​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad
​Pumpkin Spice Scones
​​​Cranberry Chutney
Cranberry Wassail
Pumpkin Cheesecake
After Thanksgiving Pie
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Thanksgiving Turkey Dinner - Cran-Apple Spinach Salad with Candied Pecans

11/14/2016

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PictureCran-Apple Spinach Salad
Am I in a rut or is this salad that good? It's something I serve every year, so yes, it's delicious and very appropriate for Thanksgiving dinner. It's that good.

Note: I haven't been able to find straight cranberry juice for a while, frozen or otherwise, so last year I substituted pomegranate juice and it was just as good. If you like, you can also use pomegranate seeds instead of the cranberries. In that case, we'll call it Pom-Apple Spinach Salad.



See my Thanksgiving Turkey Menu below and watch for more of these recipes​.
Servings: 12   Serving size: 3/4 cup
 Preparation time: 25 minutes (begin 3 to 12 hours ahead of serving.)
Ingredients
1/2 cup frozen cranberry juice (no water added)
1/3 cup extra virgin olive oil
3 Tablespoons balsamic vinegar
1/8 teaspoon sea salt
1 cup dried cranberries
*4 cups chopped apple (with skin)
8 cups baby spinach
1 cup thinly sliced celery
1-1/2 cups Spiced Pecans (see below)

* Consider using both red and green apples when serving this salad at Christmastime.
Directions
​1. Whisk together the juice, olive oil, vinegar, and sea salt in a small bowl.
2. Place apples and cranberries in a 2-quart shallow glass dish. 
3. Pour cranberry juice mixture over apple mixture.
4. Refrigerate, covered at least 3 hours or up to 12 hours. Sir occasionally.
5. When ready to serve, toss spinach and celery in a serving bowl.
6. Stir in the apple mixture and top with the Spiced Pecans.

Note: If mixture has been refrigerated several hours, allow to stand at room temperature about 15 minutes for olive oil to liquefy. Stir before using.

​
Candied Pecans
Servings: 8       Serving size: 1/4 cup       Preparation time: 15 minutes       Baking time: 12-15 minutes
Ingredients:
1/3 cup honey
1 Tablespoon water
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
*2 cups unsalted pecans
1 Tablespoon sugar

*Walnuts can be substituted for the pecans.


Thanksgiving Menu
Wine Basted Turkey
​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts

​Pumpkin Spice Scones
​​​Cranberry Chutney
​Cranberry Wassail
Pumpkin Cheesecake
​Day After Thanksgiving Pie
​Directions
1. Preheat oven to 325 degrees and line baking sheet with parchment paper.
2. Combine honey, water, pumpkin pie spice, and sea salt in a medium bowl. (Set sugar aside.) Stir in pecans until coated with honey mixture.
3. Using a slotted spoon, place pecans in a single layer on the baking sheet.
4. Sprinkle with sugar.
5. Bake 12 to 15 minutes, turning halfway through baking time. Watch closely that they don't burn but keep baking until they are no longer sticky.
6. Cool slightly on baking sheet. Remove and cool completely.
7. Store in tightly covered container at room temperature for up to 3 days.
​
Note:  I find these as irresistible as candy.
​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.

Good cooking to you, and Happy Thanksgiving!
Picture
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Thanksgiving Turkey Dinner - Turkey Gravy

11/14/2016

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PictureTurkey Gravy
I confess to loving turkey gravy and dressing as much or more than the turkey itself. I also confess that I'm partial to this gravy recipe inspired by one of my grandmothers. She always put a bit of allspice in her gravy, and I love how it enhances the flavor.

Then there's the broth. I could go on and on about the tastiness and benefits of turkey broth. I always try to have some in the freezer, but you can also find it in stores. You can also make a bit of broth from the turkey gilets. Try turkey broth in your gravy and you'll be a convert, too

See my Thanksgiving Turkey Menu below and watch for more of these recipes
​ Servings: 6      Serving size: 1/3 cup      Preparation time: 20 minutes
Ingredients
3 tablespoons butter       
4 tablespoons cornstarch or
    arrowroot or flour
1 1/2 cups turkey broth
1 cup turkey drippings       
1/4 cup white table wine      
1/2 teaspoon allspice
1/8 teaspoon white pepper
Salt to taste

Directions
1. Melt butter in a heavy saucepan over medium heat. 
2. Stir in cornstarch (or flour or arrowroot), and cook for 1 minute while whisking. 
3. Gradually add broth, drippings, wine, and seasonings, stirring constantly. 
4. Bring to a boil while stirring. 
5. Reduce heat and simmer until slightly thickened.
Wonderful to pour over your hot turkey sandwich the next day.
​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.

Good cooking to you, and Happy Thanksgiving!
​Linda

Thanksgiving Menu
Wine Basted Turkey
​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad
​Pumpkin Spice Scones
​​​Cranberry Chutney
Cranberry Wassail
Pumpkin Cheesecake
Day After Thanksgiving Pie

​​​​​​Note: Would you like a printout of this and other recipes? These directions may help:
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Thanksgiving Turkey Dinner - Turkey Broth

11/13/2016

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PictureTurkey Broth

You'll be thankful you took the time to make it turkey broth after Thanksgiving. Sometimes I make this  the day after, and sometimes I put the carcass in a two gallon zip lock freezer bag and make it a month or so later. I place the broth in freezer containers and it's there waiting for me to make the best ever soups. Do the same and enjoy the results.

Check out the menu below for Thanksgiving recipes .
​Servings:  12    Serving size:  1 cup   Preparation time: 15 minutes 
​Cook time: 3-4 hours
Ingredients
2.5 pound turkey carcass 
Water to cover (about 4 quarts) 
​1/4 cup vinegar
1 cup onion, coarsely chopped
1 cup celery, coarsely chopped
1 medium carrot, coarsely chopped
​1 bunch fresh parsley
2 pieces bay leaf            
1 teaspoon peppercorns
1 teaspoon whole cloves

Directions
​1. Put carcass in 6-to 8-quart stockpot.  Add the water and vinegar.  Add all the other ingredients. 
 2. Bring to a boil, then reduce heat and simmer for 3 to 4 hours. 
 3. Cool broth 1 hour. Discard carcass. Strain and discard vegetables and herbs. 
 4. Refrigerate overnight. 
 5. Skim off fat and use within 3 days (refrigerated) or freeze in serving-size containers (1-2 cups).  Broth can be frozen up to 2-3 months.

Thanksgiving Menu
Wine Basted Turkey
​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad
​Pumpkin Spice Scones
​​​Cranberry Chutney
Cranberry Wassail
  Pumpkin Cheesecake
Day After Thanksgiving Pie
​​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you,
​Linda
​​
​​​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Day After Thanksgiving Pie

11/12/2016

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PictureDay After Thanksgiving Pie

I guess I was ahead of my time (as usual), when I created this Thanksgiving version of Shepherd's Pie several years ago. This photo is from an article in the Bend, Oregon Bulletin with recipes for my Golden Autumn Soup and Day After Thanksgiving Pie. Today you can find many versions of the pie in magazines and on the Internet. I still believe mine is one of the best. Just remember, you can vary this recipe according to what leftovers you have.


Servings: 6    Serving size: 1 cup    Preparation time: 20 minutes  
Baking time: 45 minutes 

Ingredients
2-1/2 cups Cornbread & Yam Stuffing or mashed potatoes
1 large egg
1-1/2 cups Wine Basted Turkey, diced
1 cup Turkey Gravy
1 cup Easy Cheesy Brussels Sprouts or other cooked green   vegetables
1/2 cup raw celery, diced
1/4 cup onion, minced
3 Tablespoons fresh chopped parsley
1 teaspoon poultry seasoning
1 teaspoon paprika
Instructions
Preheat oven to 350 degrees.
1. Slightly beat an egg and mix in with the stuffing or mashed potatoes. Put aside one cup for topping.
2. Spread remaining stuffing or potatoes over the bottom of a greased deep dish pie pan.
3. Mix together the turkey, gravy, vegetables, celery, onion, parsley, and poultry seasoning. Spoon into pie pan..
4. With large spoon, drop stuffing or mashed potatoes in big dollops over filling.
5. Sprinkle with paprika.
6. Bake for 30 minutes.
Serving suggestion: Serve with Cranberry Chutney or add the chutney to the pie before baking.
​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.
Good cooking to you, and Happy Thanksgiving!
Picture
​​​​​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Thanksgiving Turkey Dinner - Pumpkin Cheescake

11/12/2016

1 Comment

 
PicturePumpkin Cheesecake with Topping
Thoughts of making "real" cheesecake can be intimidating. My motto about most such things is "You never know until you try." The secret is following the recipe to a T. Make this a day ahead of time and do not rush the process. Even if the top cracks, meaning it's not perfect, it will taste terrific. Cover it with the topping and enjoy the raves.

Servings: 12     Preparation Time: 30-45 minutes
Baking time: 45 minutes    Cooling time total: 7 hours
See my Thanksgiving Turkey Menu below and watch for more of these recipes​.
Ingredients for the crust
1 1/4 cups graham-cracker crumbs
  (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted

Ingredients for the cake
4 packages (8 ounces each) bar cream cheese,
​  very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Ingredients for topping (if desired)
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla                         
Thanksgiving Menu
Wine Basted Turkey
​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad
​Pumpkin Scones
​​​Cranberry Chutney
Cranberry Wassail

Pumpkin Cheesecake
Directions for the cake
1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
2. To make the crust, pulse graham crackers in a food processor until finely ground. In a medium bowl, mix crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. Let cool.
3. While the crust is cooling, make the filling. With an electric mixer, beat cream cheese and sugar on low speed until smooth. Mix in flour (do not over mix). Add pumpkin puree, pie spice, vanilla, and salt and mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely on wire rack. Cover with plastic wrap, not touching the cake. Refrigerate until firm, at least 4 hours.
​6. Unmold by loosening cheesecake from sides of pan using a small knife or offset spatula.  Place on serving plate and remove pan collar.

Directions for the topping

After the cheesecake is chilled, mix the topping ingredients. Carefully spread it over cheesecake. Refrigerate at least another hour until chilled. Keep in refrigerator until serving time. 


​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.
Good cooking to you, and Happy Thanksgiving!
​Linda
​
​​​​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Thanksgiving Turkey Dinner - Easy Cheesy Brussels Sprouts

11/12/2016

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PictureEasy Cheesy Brussles Sprouts
I'm not sure why Brussels sprouts have become a such a tradition this time of year, but there's no denying it. I find it hard to pick up a shelter magazine  and not read about the latest method of roasting them. Roasting is all fine and good, but this recipe is  a much simpler,  retro way of fixing them, and is likely to please kids as well as adults. Not everything on your menu has to be gourmet!
​Servings: 8   Preparation time: 30 minutes

See my Thanksgiving Turkey Menu below and watch for more of these recipes.
Ingredients
24 ounce package frozen Brussels Sprouts
3 tablespoons butter
1 cup dry grated Parmesan (or use this Parmesan Herb Mix)
​1 cup crushed cheese crackers

Note: Crackers can be crushed by sealing in a ziplock bag and rolling a rolling pin over the bag.
​
​Instructions
1. Microwave sprouts according to package directions. Drain.
2. Place sprouts in a serving dish, cover, and place in warm oven.
3. Melt butter in small saucepan over low heat. Add crackers and stir until golden brown. Remove from heat and stir in Parmesan.
4. Sprinkle sprouts with crumbs and serve.
 Thanksgiving Menu
Wine Basted Turkey
​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad
​Pumpkin Spice Scones
​​​Cranberry Chutney
Cranberry Wassail
Pumpkin Cheesecake
Day After Thanksgiving Pie
​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.
Good cooking to you, and Happy Thanksgiving!
​Linda
​
​​​​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Thanksgiving Turkey Dinner - Pumpkin Spice Scones

11/12/2016

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PictureMaking Scones
​I can pass on donuts and even cinnamon rolls, but offer me a scone and I'm a gonner, especially if they're glazed.  I will never get tired of trying new scone recipes...I've got a stack of them just begging to be explored. But since I love pumpkin with all it's warming spices, I always choose these scones to serve at Thanksgiving. I make these scones a couple of days ahead of time and keep them refrigerated until it's time to warm them in the oven.

See my Thanksgiving Turkey Menu below and watch for more of these recipes
Makes: 16 scones  Preparation time: 45 minutes
  Ingredients
2 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup cold unsalted butter (1 
  stick of butter)
1/2 cup pumpkin puree
1 tablespoon unsulphured
   molasses 
3 tablespoons half and half
1 egg
2 teaspoons vanilla


For Glaze
1 cup powdered sugar, sifted
1 tablespoon pumpkin puree
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8
teaspoon ginger
1/4
teaspoon cinnamon
1 to 2 tablespoons half and half

​Note: To up the flavor even more, I've substituted eggnog for half and half and added cinnamon chips. Sooo gooood!

​
Directions
1. Combine flour, brown sugar, baking powder, baking soda, salt and spices in a large mixing bowl. Mix well.
2. Cut butter into flour mixture with pastry blender or two knives until mixture is the texture of cornmeal.
3. In another medium bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract and egg until blended.
4. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms.
5. Preheat oven to 400 degrees F. Transfer the dough to a floured surface. Knead it three to four times until it comes together. Divide into 2 balls. Roll or pat each ball on floured surface to form a disk 8 inches across and about 3/4 inches thick.  Cut into 8 pie-shaped wedges with pizza cutter.
6. Place on lightly greased baking sheet or one lined with parchment paper. Bake 10 to 15 minutes until tops of scones are slightly brown and a toothpick inserted into the middle comes out clean. Cool on wire racks.
7. While the scones are cooling, make the glaze. Combine sifted powdered sugar, pumpkin puree, spices. Add one tablespoon of half and half. Stir and adjust consistency ... not too thick and not too runny. Brush on glaze with a pastry brush or use a spoon to drizzle a zig zag pattern across each scone.

​Wait about 15 minutes until the glaze has set before serving warm.
​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments. Good cooking to you, and Happy Thanksgiving!
Picture
Thanksgiving Menu
Wine Basted Turkey
​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad
Pumpkin Spice Scones 
​​​Cranberry Chutney
Cranberry Wassail
Pumpkin Cheesecake
​Day After Thanksgiving Pie
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Thanksgiving Turkey Dinner: Cornbread, Yam, and Apple Stuffing

11/11/2016

1 Comment

 
PictureThanksgiving Turkey Dinner
I love turkey stuffing. Not the kind you find in a bag at the store, but a more creative, substantial version. I combined my favorite stuffing ingredients into this recipe I serve each year. I try to make plenty so there are enough leftovers to use in my After-Thanksgiving Pie recipe.

I'm posting Thanksgiving recipes every day. Check out the menu below.
Serves: 10  Serving size: 1/2 cup Preparation time: 20 minutes
​Cooking time: 20 minutes
Ingredients
2 cups cornbread, crumpled
1 pound chicken sausage
​2 tablespoons butter or olive oil
2 cups apples, chopped with skin
2 medium yams or sweet potatoes, mashed
1 1/2 cup onion or leeks, chopped
3 pieces of celery, chopped
3/4 cup dried cranberries
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 cup turkey broth or apple juice
Directions
Cook yams or sweet potatoes earlier in the day to give them time to cool. Place them in a large pot, bring to boil, then reduce the heat and simmer, covered. Cook until tender, testing with a fork. Drain, cool, peel. and mash.

1. Cook sausage in a skillet, breaking into small pieces, until there is no more pink.
2. In the skillet, add the oil, onion, and celery and saute until soft. Stir in the apples and cook just until tender.
3. Place mashed yams in a large bowl and stir in the skillet ingredients, crimpled cornbread, broth or juice, cranberries and spices.
​4. Turn into a greased 9 inch by 9 inch baking dish. Bake at 350 for 20 minutes until golden brown. Serve warm.
​​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments. Good cooking to you, and Happy Thanksgiving!
​Linda
Thanksgiving Menu
Wine Basted Turkey
Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad

Pumpkin Spice Scones
​Cranberry Chutney
Cranberry Wassail

Pumpkin Cheesecake
After Thanksgiving Pie
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Thanksgiving Turkey Dinner - Wine Basted Turkey

11/11/2016

1 Comment

 
PictureWine-basted Turkey
​​
​
Roasting a turkey may seem intimidating, but when you get down to doing it, you'll find it's pretty straight forward. From time to time, I've tried a new turkey recipe, but this year I'm sticking to the best and easiest one I've found.  You won't be sorry you've given this one a try, and just think of all the wonderful leftovers you'll have! 

​Servings: 8      Serving size: 4 ounces     Preparation time: 30 minutes    
​Roasting time: About 4 1/2 hours
See below for more Thanksgiving recipes.
Picture
Equipment, etc.: Roasting pan or pan with adjustable rack (see below), meat thermometer, aluminum foil
Ingredients
12 pound turkey
6 pieces of celery
1 onion, sliced
4 tablespoons olive oil
4 teaspoons kosher salt
​2 teaspoons paprika
1 cup white table wine
​Water for the pan
Thanksgiving Menu
​Wine Basted Turkey

​Turkey Gravy
Cornbread, Yam, and Apple Stuffing
Easy Cheesy  Brussels Sprouts
Cran-Apple Spinach Salad
​Pumpkin Spice Scones
​​​Cranberry Chutney
Cranberry Wassail
Pumpkin Cheesecake
Picture
Pan with Roasting Rack

Instructions
1. Remove upper rack in oven, place bottom rack in lowest position, and preheat to 400 degrees.
2. Remove thawed turkey from bag. Remove neck and giblets from cavities and set these aside to *make broth for gravy. Rinse the bird with cold water.
3. Pat cavities lightly with paper towel. Stuff loosely with celery and onion (Untruss legs if needed).
4. Truss neck cavity and wings with metal skewers and re-truss legs.
​5. Place turkey in pan, breast side up.
6. Make a paste of oil, salt, and paprika and rub over entire turkey.
7. Lower oven to 350 degrees and slide in turkey. Cover the bottom of the pan with water. (If you keep a little water in the pan throughout roasting it will make it easier to remove the drippings.)
8. Halfway through roasting time, heat, but not boil, the wine, then pour over the turkey.
9. About the last half hour of cooking, place a foil cap over the turkey to keep it from burning.
10. When done, the thickest part of the drumstick will feel soft, and the thermometer should register 180 degrees. Stick the thermometer in the thickest part of the thigh, being careful not to touch the bone. Remove turkey from the oven and let rest for about 30 minutes before carving.
* To make broth for gravy, place neck and giblets in a pan and cover with water. Add a few peppercorns and bay leaves. Bring to boil, then reduce to simmer and cook for about 30 minutes. 
​
STOP! Don't throw out the turkey carcass. Refrigerate or freeze it until you have time to make delicious, nutritious turkey stock. Recipe coming tomorrow. I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you,
​Linda

​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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    Picture

    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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