Holiday Stuffing Recipes
Thanksgiving for Less
Enjoy a Guilt-Free Holiday Season
Over the years I have had groups of 10 - 12 over to our house for Thanksgiving and served a nice dinner with all the extras without breaking my budget. It takes planning and watching the sales early instead of buying everything the week before. Something else that at first I was reluctant to do, is not to turn away help! If one of your guests offers to bring a dish then let them! They will feel good about helping and you will be able to cross something off your list. We have to learn that we can't do it all.
I have a set of antique china I picked up for $10.00 at a shop in town. It's wonderful for the holidays and you can add many Victorian touches to your table that are inexpensive. Use doilies, both paper and cloth to accent. If you don't have a punch bowl, borrow one! It's a fun touch and makes everyone feel festive. Have fun and relax with your Holiday meal; your festive attitude will be contagious and your guests will have a great time.
Herb Basted Turkey
Rinse and stuff turkey if desired. Secure wings and legs. Place on rack in roasting pan . Combine margarine, oil, bouillon and spices. Whisk well. Brush turkey with mixture. Cover top of turkey with foil, removing halfway through cooking. Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add water to pan, and roast 3 hours longer, still basting. Turkey will be done when meat thermometer inserted in thigh registers 180-185 degrees and juices run clear. Transfer to platter, remove stuffing to serving bowl. Turkey should rest about 20 minutes before slicing. Makes about 10 servings.
Family Style Gravy
If you wish, you can place giblets and neck from your turkey into a pan with 3 cups water and simmer for about 30 minutes to start your gravy. Remove the giblets and neck from broth. Then add the drippings from the turkey pan. Mix your cornstarch with 1/4 cup water, and add to the saucepan whisking it in. Bring to boil, stirring. Boil about 2 minutes until thickened. Season with salt and pepper as desired.
Optional: you can place a bay leaf and chopped onion in with the giblets. You will also have extra flavor from basting the turkey with your herb mixture above.
Peel your potatoes, cut into chunks and place in large pan, cover with water. (two pans can be used if necessary) Boil until tender when poked with fork; 20-30 minutes. Drain potatoes. Add the butter or margarine, season with salt, Add your milk or cream, as you mix with electric mixer. Start with a cup and add until it is the consistency you desire.
Options: You can also mix in sour cream or cream cheese right before the milk, then mix. At the end you can add fresh chives and mix in with a wooden spoon.
Herbed Green Beans
Heat your green beans until heated through. Drain well. In a large skillet heat oil or margarine. Add garlic and sauté lightly about 2 minutes. At this point you can add the beans and heat through while stirring, then season with salt and pepper. If you have fresh herbs you can chop and add them in for 30 seconds before you add the beans. Sage works well, but so does basil, oregano or thyme. If you don't grow your own herbs, look in the produce section where they may sell bundles of many herbs.
Your cornbread can be made ahead with your favorite recipe or two small boxes of cornbread mix. You may not need it all, but feel free to snack on it! Combine all ingredients. Stuff turkey, or place in greased casserole and bake at 350 degrees 1 hour or until golden.
Fruit Tea Punch
Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.
More Holiday Tips
Brenda Hyde is the owner of Seeds of Knowledge, where you can share family memories at Tea Time, and explore The Treehouse to learn about backyard nature.
This article originally appeared in The Family Corner.com www.thefamilycorner.com
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