Complete Holiday Recipes

Turkey

1 (12 pound) whole turkey            

6 tablespoons butter, divided

4 cups warm water

3 tablespoons chicken bouillon

2 tablespoons dried parsley

2 tablespoons dried minced onion        

2 tablespoons seasoning salt

Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck for

gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or roasting

pan. Separate the skin over the breast to make little pockets. Put 3

tablespoons of the butter on both sides between the skin and breast meat.

This makes for very juicy breast meat. In a medium bowl, combine the water

with the bouillon. Sprinkle in the parsley and minced onion. Pour over the

top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil,

and place in oven. Immediately turn oven down to 325F. Bake for 3 1/2 to 4

hours, until the internal temperature of the turkey reaches 180F. For the

last 45 minutes or so, remove the foil so the turkey will brown nicely.

       Apple Stuffing
1/4 cup chopped onions

1/4 cup chopped celery

2 tablespoons margarine

4 cups dry bread cubes

1/2 teaspoon poultry seasoning

1/2 teaspoon dried sage

1 cup diced, unpeeled apples

Freshly-ground black pepper

1/2 cup chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender. Combine

onions and celery with all other dry ingredients. Add broth, and toss.

Yields stuffing for a 10 to 12 pound turkey.

    Day Before Mashed Potatoes
9 potatoes, peeled and cubed

6 ounces cream cheese

1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons butter

Bring a large pot of salted water to a boil. Drop in potatoes, and cook

until tender but still firm, about 15 minutes. Transfer potatoes to a large

bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion

powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or

overnight. Preheat oven to 350F. Lightly grease a medium baking dish. Spread

potato mixture into the prepared baking dish, and bake in the preheated oven

about 30 minutes.


Sweet Potato Casserole
5 sweet potatoes, cooked, peeled and mashed

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup white sugar

2 tablespoons heavy cream

1/4 cup butter, softened

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Set aside. In

a large bowl, mix together mashed sweet potatoes, salt, 1/4 cup butter,

eggs, vanilla, ground cinnamon, sugar, and cream. Pour into prepared baking

dish. In a medium sized mixing bowl, combine 1/4 cup butter, flour, brown

sugar, and chopped pecans. Mix together with a pastry blender or fingers

until it resembles course meal. Sprinkle over potatoes. Bake for 30 minutes.


Black Bean and Corn Salad
1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado - peeled, pitted and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a

small jar. Cover with lid, and shake until ingredients are well mixed.

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes,

green onions, and cilantro. Shake lime dressing, and pour it over the

salad. Stir salad to coat vegetables and beans with dressing, and

serve.