This Party Tip submitted by BizGirl - Sep 19th, 2008

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   • Thanksgiving Dinner Recipes Turkey

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     Below you shall find a variety of tasty Thanksgiving Dinner Recipes for Turkey.

     Turkey with Corn Bread Stuffing

     by Dorothy Smith of El Dorado, Arkansas
     1 can cream-style corn (14-3/4 ounces)
     2 cans chopped green chilies (4 ounce cans)
     1 can sliced ripe black olives, finely chopped (4-1/2 ounces)
     1/2 cup shredded Colby-Jack cheese
     1/2 cup finely chopped onion
     1/2 cup chopped green or sweet red pepper
     1 tablespoon minced fresh parsley
     1 egg, lightly beaten
     1 package crushed corn bread stuffing (16 ounces)
     1 turkey (8 to 10 pounds)
     Melted butter or margarine
     2 chicken bouillon cubes
     2 cups boiling water
     1/4 to 1/3 cup all-purpose flour
     In a large bowl, combine the first eight ingredients. Add stuffing and toss lightly. Just before baking, loosely stuff the turkey. Place the remaining stuffing in a greased 1-1/2 qt. baking dish; refrigerate. Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325 degrees F for 2-3/4 to 3 hours or until a meat thermometer reads 180 degrees F for turkey and 165 degrees for stuffing. Bake additional stuffing, covered, for 40-50 minutes or until heated through. When the turkey begins to brown, baste if needed; cover lightly with foil. For gravy, dissolve bouillon in water; set aside. Transfer turkey to a warm platter. Remove stuffing. Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing. Yields 6-8 servings.

     Orange Glazed Turkey

     by Annette D’Onofrio
     2 tsp salt
     2 tsp pepper
     2 tsp dried savory
     2 tsp rubbed sage
     1 turkey (18-20 pounds)
     2 medium pears, cored and thinly sliced
     1 large onion, quartered
     1 celery rib, quartered
     1/2 cup butter or margarine, melted
     3/4 cup orange marmalade
     3/4 cup orange juice
     1 tablespoon honey
     In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up, on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake uncovered, at 325 degrees F for 3-1/4 to 3-1/2 hours. Meanwhile, combine orange marmalade, orange juice and honey in a sauce pan. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until meat thermometer reads 180 degrees, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired. Yields 18-20 servings.

     Classic Stuffed Turkey

     by Kathi Graham of Naperville, Illinois
     2 large onions chopped
     2 celery ribs chopped
     1/2 pound fresh mushrooms sliced
     1/2 cup butter
     1 can chicken broth (14-1/2 ounces)
     1/3 cup minced fresh parsley
     2 tsp rubbed sage
     1 tsp salt
     1 tsp poultry seasoning
     1/2 tsp pepper
     12 cups unseasoned stuffing cubes
     warm water
     1 turkey (14 to 16 pounds)
     melted butter
     In a large skillet, saute the onions, celery and mushrooms in the butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate. Remove dish from refrigerator 30 minutes before baking. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until meat thermometer reads 180 degrees for the turkey and 165 degrees for the stuffing. (cover loosely with foil if turkey browns too quickly.) Bake additional stuffing, covered, for 30 minutes. Uncover, bake and additional 10 minutes or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yields 12 servings.

     
     
   • Tags: thanksgiving dinner recipes turkey
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