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Tuesday, November 10, 2015

Tuesday Treats: Fall Recipes

In honor of this month’s Thanksgiving holiday and fall season, this posting is dedicated to Tuesday treats! In Audrey’s Promise, Audrey Allen brings journalist Ethan Tanner home for Thanksgiving to introduce him to her family. There was a very special, subtle addition I included for the Thanksgiving dinner meal. My mother’s Cream Sherry Turkey recipe! Of course, I had her permission to put it in the novel. (Love you, Mimi!)
Today, I will be sharing my mother’s recipe with all of you! Also, I will include two of my favorite dessert recipes! Get ready to drool!

Stuffed Roasted Cream Sherry Turkey

18-20 pound turkey, defrosted, cleaned and patted dry
1 large loaf sandwich bread, dried overnight and broken into ‘chunks’ (can be white or wheat, or combination)
1 large onion, chopped
6 –7 stalks celery, chopped
1 stick butter or margarine (8 Tbsp)
Salt & pepper to taste
poultry seasoning
dried sage
2 to 3 cups chicken stock (or turkey stock)
Heavy-duty aluminum foil (large size sheets)
2 cups Cream Sherry (must be cream sherry)

Directions: In a large pan, melt 1 stick butter or margarine, along with the chopped onion and celery; add in 1 tsp. salt, 1 tsp. pepper, 3 tsp. poultry seasoning, and 1 tsp. sage.  Cook over medium heat about 10 minutes, until onion is cooked.
Tear dried bread into ‘chunks’ and place in a very large mixing bowl or pan.  Pour cooked onion-celery-butter mixture over bread and toss to combine.  Pour 2 cups chicken stock over bread/vegetable mixture, and continue to toss.  Add enough stock to help bread hold together, but being careful not to over-mix so that bread does not completely dissolve.  Taste stuffing to determine if more seasoning is needed.
Line a large roasting pan with heavy duty aluminum foil, with pieces long enough on all 4 sides to fold over the turkey.   Stuff turkey with prepared stuffing, being sure to place stuffing at both ends of the bird.  Tuck wings under to form a solid base at neck-end of the turkey.  Place stuffed turkey in aluminum foil-lined pan.  Fold aluminum foil over the bird, long ends first, then sides, being sure to completely cover the bird.  Tuck in ends so that steam, or juices, won’t leak out.
Roast in a 325 degree oven (preheated) following roasting directions (For a 20 pound turkey, it will need to bake for 5 1/2 hours.)  No need to uncover and baste.  At the last hour, remove turkey from oven and fold back the aluminum foil, being sure to catch any accumulated juices (leave in the pan with the turkey).  Pour cream sherry liberally over the turkey, and place back in the oven to cook for the last hour.  Use meat thermometer to make sure meat has reached the desired temperature; thigh area should reach 180 degrees F and breast should be at 170 degrees F.  Remove stuffing from bird and carve.  Enjoy!

Buckeye Candy

Ingredients (makes 30 buckeyes):
1 ½ cups peanut butter (I use Jiff)
1 cup softened butter
6 cups confectioner’s sugar
4 cups semisweet chocolate chips (I like milk chocolate)
½ tsp vanilla extract
wax paper roll
30 toothpicks (minimum)

Prep: 15 minutes  Bake: 5 min  Ready in 50 min

Directions: In a large bowl, mix together the peanut butter, butter, vanilla, and sugar. The dough will look dry. Roll into 1 inch balls and place on wax paper-lined cookie sheet. Press a toothpick into the middle of each ball (to be used later for dipping), and chill in the freezer until firm (about 30min). Melt chocolate chips in double boiler or in a bowl set over a pan of barely simmering water. Stir chocolate frequently until smooth (do not leave unattended). Dip cold peanut butter balls in chocolate holding onto toothpick. Leave a small portion of the peanut butter showing at the top to make them look like buckeyes (pictured above). Put back on the cookie sheet and refrigerate until serving.

Frozen Lime Dream

1 ½ cups finely crushed Ritz crackers
4 T sugar
7 T butter, melted
½ Gallon Vanilla ice cream
1 Qt Lime Sherbet (or more, if you love lime)
Topping Ingredients:
4 T lemon juice
1 cup sugar
6 T butter, melted
2 eggs
Cool whip or whip cream (optional garnish)
Mint leaf (optional garnish)

Mix the Ritz crackers, 4 T sugar, and 7 T melted butter and press into a well-greased 9x13 pan.
Mix the vanilla ice cream and lime sherbet. Blend thoroughly. Press on top of crushed Ritz; freeze until set.

Melt 6 T butter, add 1 cup sugar, 2 eggs and 4 T lemon juice. Cook over medium heat, stirring constantly until thickened. Do not boil. Let it cool. Then pour the cooled topping over frozen ice cream layer until set (overnight).

When ready to serve, put a dab of Cool Whip or Whip cream on top with a  mint leaf garnish.

Susan Sheehey writes contemporary romance, romantic suspense and women's fiction.


  1. Yummy recipes! I can't wait to try the desserts. They sound simple enough that even I could make them. Thank you for sharing.

  2. Yummy recipes! I can't wait to try the desserts. They sound simple enough that even I could make them. Thank you for sharing.


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