Holiday
Traditions
ROASTED TURKEY FEAST
cornbread stuffing, carrots, parsnips, turnips, candied yams, mashed
potatoes, & gravy
Roasted 12 lb. Turkey -
Preheat oven 325
degrees. Remove contents inside turkey, (usually 1 or 2 bags
containing neck, gizzard, liver, heart, etc.) Grease thawed turkey
with vegetable oil. Place in deep roasting pan.
Mrs. Cubbison's
Stuffing (recommended)
1 6 oz. bag of Corn Bread Stuffin'
2 Tablespoons butter or margarine
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 1/3 cups water
3 instant chicken bouillon cubes
Melt butter or margarine in a 2 quart saucepan. Add onion and celery
and sauté until onion is transparent. Add water and bouillon. Heat to
boiling on high heat. Cover, reduce heat and simmer 3 minutes. Remove
from heat. Stir in Stuffin' mix and 1 box California raisins. Cover
and let stand 3 to 5 minutes. Fluff with fork to serve. Makes 6 (1/2
cup) servings.
Stuff Turkey. Fill roasting pan 1/2
high with water. Season turkey with soy sauce, worcestershire sauce,
pepper, Lowery's seasoning salt and paprika. Roast 4.5 hours or until
internal temperature of turkey is 185 degrees. Tent turkey with
aluminum foil. Roast uncovered for the last hour for browning. Baste
continuously, at least twice an hour. Add more water if necessary.
After one hour of roasting peel
and chop 1 bag of carrots,
1 bag of parsnips,
and 3 turnips
and place in roasting pan around the turkey.
Candied Yams or
Sweet Potatoes
5 large sweet potatoes or yams
1/2 cup packed brown sugar
1/2 cup butter or margarine
3 Tablespoons water
1 Tablespoon cinnamon
Peel and slice 5 large sweet potatoes or yams and place in baking pan
with the remainder of ingredients. Cover with aluminum foil and bake at
325 degrees for 2 to 2 1/2 hours. Stir every half an hour.
Mashed Potatoes
12 Potatoes
1 cup margarine or butter
1/2 cup whipping cream
3 slices of American cheese
salt and pepper
Boil potatoes until fork goes through easily. Drain and mix with other
ingredients with an electric mixer until lumps are gone.
Gravy
Fill a large tumbler with 2 Tablespoons of flour and water. Mix with a
fork. Remove stuffed turkey, carrots, parsnips, and turnips from
roasting pan. Place roasting pan on top of the stove covering two
burners on high. Slowly pour water/flour mixture, stirring constantly.
Once all of the water and flour is added, stir constantly until thick.
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