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
Ingredients:
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.
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
Ingredients:
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)
Directions:
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.
Topping:
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.
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Susan Sheehey writes contemporary romance, romantic suspense and women's fiction.
