Slow Cooker Thanksgiving Turkey

Slow Cooker Thanksgiving Turkey

INGREDIENTS:
5 slices bacon
1 (5 1/2 pound) bone-in turkey breast, skin removed
1/2 teaspoon garlic pepper
1 (10.5 ounce) can turkey gravy
2 Tablespoons all-purpose flour
1 Tablespoon Worcestershire sauce
1 teaspoon dried sage

DIRECTIONS:
1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper.
3. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
4. Cover slow cooker, and cook turkey 8 hours on Low.

Roast Turkey with Herbal Rub

Roast Turkey with Herbal Rub

Ingredients:
1 13-pound whole turkey, fresh or thawed
1 medium onion quartered
1 lemon quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 Tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions:

1. Preheat oven to 325 degrees F.
2. Remove giblets and neck from turkey and reserve for broth.
3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
4. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
6. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
7. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
8. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
9. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
10. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.

Best Corn Bread Dressing Recipe

Recipe from Taste of Home

Ingredients

• 4 cups water
• Turkey giblets
• 
  CORN BREAD:
• 1-1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 
  DRESSING:
• 2 celery ribs, finely chopped
• 1 large onion, finely chopped
• 1 cup chopped pecans
• 1 cup butter, cubed
• 6 cups cubed soft bread (1/2-inch cubes)
• 2 eggs, beaten
• 1-1/2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours.
• Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan.
• Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut corn bread into 1/2-in. cubes; set aside.
• Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the corn bread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use.
• Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned. Yield: 12 servings.
  
  Editor's Note: This recipe makes enough dressing to stuff a 12-pound turkey. If used to stuff poultry, replace the eggs in the dressing with 1/2 cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for dressing.

Turkey Cheese Ball

Recipe from Taste of Home

Ingredients

• 2 packages (8 ounces each) reduced-fat cream cheese
• 6 ounces deli smoked turkey, finely chopped
• 1 cup (4 ounces) shredded cheddar cheese
• 1 tablespoon finely chopped onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 
  DECORATIONS:
• 3 packages (3 ounces each) cream cheese, softened
• 2 tablespoons 2% milk
• Brown, orange and yellow paste food coloring
• 6 large oval crackers
• 1 large sweet red pepper
• 1 small yellow summer squash
• 1 cup pecan halves
• Assorted crackers

Directions

• In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
• In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
• Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
• For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
• Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups).

Hot Buttered Spiced Cider

Paula Deen's Recipe

Ingredients

• 1/2 gallon (8 cups) apple cider
• 1/2 cup fresh lemon juice, plus 1 strip zest
• 1/2 cup fresh orange juice, plus 1 strip zest
• 3 cinnamon sticks
• 4 whole cloves
• 1 tablespoon unsalted butter, softened
• Bourbon, rye or whiskey (optional)
• Cinnamon candy sticks, for garnish (optional)

Directions

Combine the cider, citrus juices and zest, cinnamon sticks and cloves in a large pot. Simmer over medium heat, about 20 minutes; do not boil.

Ladle the cider into mugs, leaving the zest and spices in the pot, and add about 1/2 teaspoon butter to each mug. Spike the adults' drinks with a shot of bourbon and garnish with cinnamon candy sticks, if desired.

Loaded Mashed Potatoes

Paula Deen's Recipe

Ingredients

• 2 heads garlic
• 6 pounds Idaho potatoes, peeled and quartered
• Salt
• 2 teaspoons freshly ground black pepper
• 1/2 cup butter
• 1 (12-ounce) carton sour cream
• 1 (8-ounce) block sharp white Cheddar, grated
• 1 1/2 pounds cooked bacon, julienned

Directions

Preheat oven to 350 degrees F.

Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.

In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.

Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.

Roasted Turkey with Maple Cranberry Glaze

With Thanksgiving coming up I thought that I would add a bunch of fun and yummy Thanksgiving recipes to hopefully get you in the mood for the holidays.

Paula Deen's Recipe

Ingredients

Turkey:

• 8 tablespoons butter, softened
• 1 tablespoon House Seasoning, recipe follows
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons minced shallots
• 2 tablespoons minced garlic cloves
• 1 (15-pound) turkey
• Stuffing, if desired
• 
  

Glaze:

• 3 tablespoons butter
• 1 (12-ounce bag) cranberries
• 1/2 cup maple syrup
• 3/4 cup cranberry juice
• 2 teaspoons apple cider vinegar
• 3/4 cup apple cider
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 
  
• Turkey

Directions

Preheat oven to 375 degrees F.

In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Glaze:

Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Easiest Barbecue Chicken Sandwiches Ever

Ingredients

6 chicken breast halves, skinless and boneless 1 1/2 cups barbecue sauce (whatever your favorite is)

Directions

1. Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
2. Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
3. Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.

Note
Top with coleslaw and shoestring fries for a different, and delicious, version.

Pumpkin Spice Zucchini Bread

PUMPKIN SPICE ZUCCHINI BREAD

3 eggs, beaten
1 1/2 c. sugar
3 tsp. vanilla extract
1 tsp. cinnamon extract
1/2 c. oil
1 c. pumpkin puree
2 c. grated, unpeeled zucchini
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly ground nutmeg
1/2 tsp. ground cloves
1 (4 serving size) pkg. pumpkin spice instant pudding mix
1 c. pecans, chopped
1 c. cinnamon baking chips


In a medium bowl, beat eggs until light; add sugar and mix well. Whisk in extracts, oil and pumpkin until well mixed; stir in zucchini. Set aside.


In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and instant pudding mix; make a well in the center. Add the zucchini mixture along with the pecans and cinnamon chips; stir until dry ingredients are just moistened-do not over mix.


Divide batter between 2 greased 9x5-inch loaf pans or 6 greased 5x3-inch mini loaf pans.
Bake @ 350 degrees 1 hour for regular size loaves, 35-45 minutes for mini loaves, or until toothpick inserted in center comes out clean.


Let cool in pans or 20 minutes; run a knife around the edge of each loaf, remove loaves to wire rack and cool completely. Freezes very well.

Pumpkin Doodles

 

Pumpkin-Doodles

Recipe from Bunny's Warm Oven

1 cup butter
1-1/2 cups sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2-2/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon ground cinnamon

1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.

2. Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.

3. In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.

4. Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.

Broccoli Cheddar Chicken Crescent Braid

Broccoli Cheddar Chicken Crescent Braid
Submitted by:  Cooking with Cristine

2 cans crescent rolls

2 cups chicken chunks, cooked

2 cups cheddar cheese

2 cups fresh broccoli, chopped small

1/2 cup mayonnaise

Preheat oven to 375 degrees F On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. Press each of the seams to form a single layer of dough.

In a large bowl, combine chicken, cheese, broccoli and mayonnaise

Spread mixture over the center of the croissant dough evenly to create a log. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

Bake for 28 – 30 minutes until golden brown.

Pumpkin Kiss Blossoms

Pumpkin Kiss Blossoms
Recipe from Life is a Banquet

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Turbinado sugar
Bag of Hershey pumpkin spice kisses

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Sprinkle with turbinado sugar.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks and stick a pumpkin kiss in the middle.

Pumpkin Donuts with Buttermilk Glaze

Pumpkin Donuts with Buttermilk Glaze
Recipe from Babble

Donuts

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
Canola oil for frying

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensley while frying). Cut with a donut cutter.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.

Buttermilk Glaze

3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
Whisk together in a small bowl until smooth.