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Totally Terrific Thanksgiving

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TURKEY

Roast Turkey with Sausage Stuffing
1 frozen whole turkey (10 lb.), thawed
1 lb.  pork sausage
1-1/2 cups hot water
2 pkg. (6 oz. each) Stove Top Stuffing Mix for Turkey

Heat oven to 325°F. Do not stuff turkey until ready to roast. Brown sausage; drain, reserving 1/2 cup drippings. Stir hot water into reserved drippings in large bowl. Add stuffing mix and cooked sausage; stir just until moistened. Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast-side up, on rack in large roasting pan sprayed with cooking spray. Place any extra stuffing in separate lightly sprayed covered baking dish. Bake 3 to 3-1/4 hours or until internal temperature of thigh is 180°F and breast and center of stuffing are 165°F. Bake any extra stuffing with turkey during last 30 min. of turkey baking time.

Easy Beginner's Turkey with Stuffing
Turkey with Grandma's Stuffing
12 pounds whole turkey
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
1/4 cup chopped onion
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan. Prepare stuffing according to package directions. Mix in water.
Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Roast Turkey with Chestnut Stuffing
2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
12 pounds whole turkey, neck and giblets removed
salt and freshly ground black pepper to taste

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary. Preheat oven to 350 degrees F (175 degrees C).
Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.
Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes efore carving.

Rosemary Roasted Turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Turkey with Apple Stuffing
4 cups tart apples - peeled, cored and chopped
3 cups sliced almonds
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1/2 cup butter or margarine
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons poultry seasoning
12 cups cubed whole wheat bread
2 cups raisins
1 cup apple cider or apple juice
1/2 cup egg substitute
1 (16 pound) turkey
1 1/2 cups water
Gravy:
2 teaspoons chicken bouillon granules
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 cup milk

In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix.
Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan.
Bake, uncovered, at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 180 degrees F for the turkey and 165 degrees F for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving. For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

Turkey with Grandma's Stuffing
1 (12 pound) turkey, with giblets
4 celery ribs with leaves, chopped
1 small onion, finely chopped
4 tablespoons butter or margarine, divided
10 slices day-old white bread, cubed
10 slices day-old whole wheat bread, cubed
1/2 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
Dash pepper
3 tablespoons cornstarch
1/4 cup cold water

Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove giblets to a cutting board; dice. Set broth and giblets aside. In a skillet, saute celery and onion in 2 tablespoons butter until tender. In a bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth. Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-cup baking dish; refrigerate. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. Bake, uncovered, at 325 degrees F for 3-1/2 to 4 hours or until a meat thermometer reads 180 degrees F for turkey and 165 degrees F for stuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer. Cover turkey and let stand for 20 minutes before carving. Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Turkey Roasting 101: From buying and thawing to roasting and carving, click here for more.

HAM

Apricot Brown Sugar Ham
1 (10 pound) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 teaspoon dry mustard powder

Preheat the oven to 275 degrees F (135 degrees C).
Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Baked Ham
10 pounds pre-cooked ham
1/2 (12 fluid ounce) can cola-flavored carbonated beverage

Preheat oven to 275 degrees F. (135 degrees C). Remove any visible excess fat from ham. Place the ham in a large turkey roasting oven bag and place in a baking dish. Pour cola over ham, remove as much air as possible and seal bag. Prick a few holes in bag to let steam escape and bake for 4 to 5 hours. Pour off excess juice and slice.

Ham with Honey and Brown Sugar Glaze
1 (5 pound) fully cooked sliced ham
1/4 cup whole cloves
1 cup pineapple juice
1 cup brown sugar
1/2 cup honey
2 oranges, juiced

Preheat the oven to 350 degrees F (175 degrees C).
Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
Bake the ham uncovered for 1 hour in the preheated oven.

Holiday Baked Ham
1 cup maple syrup
1 cup orange juice
1 cup ginger ale
1/2 cup brown sugar
1/2 cup honey
1 (10 ounce) jar maraschino cherries, halved
1 (12 pound) fully-cooked, bone-in ham
1 (15.25 ounce) can pineapple slices in juice, drained
1 box round wooden toothpicks

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag. Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving. 

Honey Butter Yule Ham
1 (12 pound) bone-in ham
3/4 cup butter, softened
3/4 cup honey
1/2 cup whole cloves (optional)

Preheat the oven to 350 degrees F (175 degrees C).
Cut 1 inch deep criss-crosses into the flat side of the ham. In a small bowl, mix together the butter and honey. Slather onto the ham, making sure to get in the crevices too. Insert cloves into the ham if desired. Place in a roasting pan.
Bake for 4 hours in the preheated oven, or 20 minutes per pound. The internal temperature should reach 160 degrees F (70 degrees C). Baste every 20 minutes with the drippings. Remove, slice, serve, savor.

Raspberry-Chipotle Ham
8-10 lb Hormel "Cure 81" Ham (boneless)
1 small can of chipotle peppers in Adobo sauce
3 cloves garlic
1 teaspoon Dry Mustard
2 teaspoons vinegar
1 jar raspberry preserves (1½  to 2 cups worth)
20 whole cloves (dried)
½ cup of honey

Score the top of the ham in a diagonal pattern to form diamonds on the surface. (make the cuts about 1 inch deep)  Put cloves down into the cuts all over the surface of the ham. Pour some Adobo sauce from the Chipotle peppers onto the top of the ham and spread it around so that it goes into the cuts.  (I allowed mine to sit over-night so that the adobo sauce could marinate a little). Put into a small turkey oven bag and poke 3 small holes for ventilation. Bake at 350 degrees for 1 ½ hours... adding glaze to the ham after 1 hour and again 15 minutes later. Let ham sit for 10 minutes before slicing.  The first cut I made when slicing was to cut off the "diamonds" from the top of the ham... these make little cubes that would be great for salads or soup. (it also makes the rest of the slicing easier)
Raspberry-Chipotle Glaze
Take three Chipotle peppers, the garlic, vinegar, dry mustard and a little of the raspberry preserves into a small cup. Use a hand blender to make into a puree. Pour mixture and all the raspberry preserves into a small sauce pan and heat until boiling. Once it reaches boiling, reduce to a simmer for 10 minutes (stirring occasionally). After the ham has been glazed, take the remaining glaze, the juice from the ham and the honey and mix together and heat to boiling. Put in a small serving bowl and serve beside the sliced ham.

Stuffing, Sides and Spuds
Complete your Thanksgiving meal with a few of these festive side dishes.
Delectable Holiday Desserts
Finish off your holiday meal with one of these sweet treats.

Sources: allrecipes.com & kraftfoods.com

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