Pre-Thanksgiving Post

I am excited about Thanksgiving. Maybe a little too excited. Thera and Chris are coming down with Albie, this is my first T-giving with Brandon, we are all going to Tara and Whit's, and I get to cook for a ton of people! It is all I could ever want (with the exception of having my brother Kevin here). And, as always, I am cooking too much food.


I have a few recipes I came up with and thought I would post them in case anyone was interested in checking them out. 

Albuquerque Cornbread Stuffing

I don't have a pic of this, but I imagine it tastes like Angelina Jolie having an orgasm

2 Packages (6 oz) cornbread stuffing mix

1 Can cream corn

2 Eggs

Grated cheese

1 New Mexico Green Chile

Chicken Broth

1 Tbsp Butter

Onion (fine chopped)

Garlic (minced)

Rosemary (minced)

Celery seeds

Sage

Preheat oven to 350°. Dice chile and roast in a little butter until they sweat. Prepare cornbread with cream corn instead of milk. Stir in chile. You may add a little milk if mixture is too thick. Pour in greased baking pan. and bake according to package. Cool when done and reserve for up to 2 days. 

To make this a stuffing, sizzle onion, garlic, rosemary, celery seeds (or chopped celery if you have it), and sage in butter until onions are clear-ish. Crumble cornbread into large bowl and add sizzled veggies. Stir a little then drizzle in chicken broth while stirring until moist. Spoon into a baking dish spreading until it is about an inch to 1 1/2 inches thick. Bake at 325° for 45 minutes or until heated and brown-ish on top.

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Parsley Potatoes

Crappy photo

I mentioned these in my False Hare recipe but didn't post the recipe, so here it is!


Red Potatoes (about 2 per person, depending on size)
Beef bullion
Bay leaf
Fresh parsley
5 Garlic cloves
1/4 Onion or one shallot clove
Olive oil
1/2 - 3/4 Cup sour cream
Whole milk 
Butter
Salt and Pepper


Chop potatoes into medium sized chunks (skin on!!). Bring a big pot of salted water to a boil with beef bullion and bay leaf. Once water is boiling, add potatoes and boil until soft enough to squish with the back of a spoon. 
While potatoes are boiling, put parsley, garlic, 1 tbsp olive oil, and onion in a food processor and blend. You can just chop if you want to. Drain potatoes and place in bowl with parsley mix, sour cream and a bit of butter. Use masher until potatoes are mostly mashed then add milk a little bit at a time and stir with fork until it reaches the right consistency. 


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Cranberry and Apply Chutney

Totally not my photo, just a placeholder

2 (16 oz) pkg fresh cranberries
2 cups sugar
2 cups brown sugar2 cups water
2 cups orange juice
1 cup raisins
2 med apples, chopped
2 tsp ground ginger


Combine cranberries and water. Cook over medium heat, stirring frequently, until cranberries start to release their juices, about 15 minutes. Stir in the remaining ingredients. Reduce heat and simmer, uncovered, about 15 minutes or until thickened- stirring occasionally. According to a couple of recipes like this, the chutney will keep in the refrigerator in airtight container for up to 2 weeks so I am making this on Wednesday.


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Mother Fuckin Turkey!


For any good poultry you have to have a good rub. I think I have perfected mine. This recipe makes a ton of it, you don't need to use it all on the turkey.


Rub Recipe

This recipe filled an old spice jar to the brim. 

I like to label my spice mixes with the ingredients on the label.

3 Tbsp Brown sugar
2 Tbsp Paprika
2 Tbsp Ground white and mixed pepper
1 1/2 tsp Bacon Salt
2 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cayenne
1/2 tsp Ground ginger
1 tsp Ground thyme


Mix. Duh... That was easy, huh? Put it in an old spice jar or ziploc.


The Bird

Obviously not my turkey. Worship Raptor Jesus in it's absence.

Whole Turkey
1/2 Onion
1/2 Lemon
Garlic Cloves
Sprig Rosemary
Bunch of Parsley
Bay leaves
3 Tbsp Butter
Chicken or Turkey broth
Olive oil


Start in the morning or the night before with the rub. Mix 2 tsp rub with butter. Remove giblets and whatnot from the inside of both cavities. Reserve if you need them for something else. If you don't need them, feed to the rabid weasels (aka cats). Rinse and pat dry the inside and outside of the turkey. Loosen skin on turkey (try not to tear it) and rub butter mix under the skin. Drizzle olive oil all over turkey and rub the rub mix into skin. Place in refrigerator overnight or for a couple of hours in the morning.


Preheat oven to 325°. Take turkey out of the fridge and place in a greased roasting pan. Pour a half can chicken broth in the bottom of the pan. Place the onion, lemon, parsley, garlic, and rosemary in the cavity of th bird. Tent with foil and roast according to the times below:


Roasting times for an unstuffed turkey:
10 to 18 lbs- 3 to 3-1/2 hours
18 to 22 lbs- 3-1/2 to 4 hours
22 to 24 lbs- 4 to 4-1/2 hours 


Add the other half can of broth halfway through cooking. Allow 20 minutes for the turkey to rest before carving.