My bubbies Thanksgiving Turkey from two years agoI'm not going home to Seattle for Thanksgiving this year (sorry family, I will see you soon, less then a month :) So Mark and I decided that we would have people over to our house for Thanksgiving. I've never hosted a Thanksgiving on my own before, or cooked a turkey myself, so this is all new to me. But, I love the holiday and have many great memories of sharing it with my family back home and especially all the GREAT cooking the comes of it. So this year I am attempting to make stuffing, green bean casserole (which I have never had) and my good friend Kathryn is coming over to cook our 15 pound turkey! mmmmm! We are going to inject it with butter! I'm so excited.
Now all I have to do it not get the terrible stomach flu that Mark has been battling for the past 24 hours. Poor guy, I have been taking care of him all last night and all day, we didn't sleep last night at all. He was so sick we had to go to urgent care this morning at about 8:00. But now after 3 bags of IV fluids, blood tests, medication, fever reducers, soup and Gatorade he is fast asleep and feeling a lot better. After he fell asleep I went on a disinfecting rampage though out the house, sanitizing door knobs, cleaning the entire bathroom, taking out the garbage, and I have been sure to wash my hands a whole bunch. MAN! You do NOT what this thing, it totally made him feel like death. His lips were purple people man, purple! and he had a bad fever too. Anyway, it's called the Norovirus and it's been going around Madison. Let's hope I don't get it in time for Thanksgiving, otherwise all bets are off and my guests will have to go elsewhere.
Sooooooo, I am in charge of the stuffing and the green bean casserole.
I'm making this Green Bean Casserole (courtesy of Paula Dean and the Food Network) Here is the recipe if you want to try it yourself
Green Bean Casserole
Ingredients:
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Directions:
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Here is the Sausage, Dried Cranberry, Apple and Stuffing recipe:
Ingredients:
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, re hydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Directions:
Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
Now all I have to do it not get the terrible stomach flu that Mark has been battling for the past 24 hours. Poor guy, I have been taking care of him all last night and all day, we didn't sleep last night at all. He was so sick we had to go to urgent care this morning at about 8:00. But now after 3 bags of IV fluids, blood tests, medication, fever reducers, soup and Gatorade he is fast asleep and feeling a lot better. After he fell asleep I went on a disinfecting rampage though out the house, sanitizing door knobs, cleaning the entire bathroom, taking out the garbage, and I have been sure to wash my hands a whole bunch. MAN! You do NOT what this thing, it totally made him feel like death. His lips were purple people man, purple! and he had a bad fever too. Anyway, it's called the Norovirus and it's been going around Madison. Let's hope I don't get it in time for Thanksgiving, otherwise all bets are off and my guests will have to go elsewhere.
Sooooooo, I am in charge of the stuffing and the green bean casserole.
I'm making this Green Bean Casserole (courtesy of Paula Dean and the Food Network) Here is the recipe if you want to try it yourself
Green Bean Casserole
Ingredients:
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Directions:
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Here is the Sausage, Dried Cranberry, Apple and Stuffing recipe:
Ingredients:
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, re hydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Directions:
Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
2 comments:
OMG! I hope Mark is feeling better! Did your dinner turn out well? Did you stay well yourself?
HOW WAS YOUR THANKSGIVING? I HOSTED MY VERY FIRST THANKSGIVING TO AND MY MOM HELPED WITH OUR 21 POUND TURKEY....MISS YOU GUYS!
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