Send us your recipes.

We all have favorite recipes! Whether it's a turkey dinner or a fine dessert, food is more than just fuel. Mealtime is a great time to reconnect with family and friends. If you have a recipe you'd like to share, send it to us. We can't guarantee that they'll all be shared here, but we'll put as many as we can online for everyone to enjoy.

What's your specialty? Pies? Pot Roast? Donuts? Spaghetti sauce? How about some wild game recipes?

Connie's blueberry pie!

Betsy's Pumpkin Cheesecake Muffins
12 cupcake/muffin pan
place paper baking cups in tin of (12) Ginger snaps--(1)---bottom of each paper cup Mix 3/4 cup sugar
1 tablespoon corn starch
1 teaspoon pumpkin pie spice Mix 2 eggs (beaten)
1 can pumpkin
1/3 cup Karo syrup
12 oz. cream cheese (softened) Blend ingredients together on stove top Place mixture into the paper cups and bake for 25 minutes at 325 degrees Some folks add half walnut on top

Christmas Plum Pudding

1 1/2 cup soft Breadcrumbs
1 cup seedless Raisins
1 cup Currants
1 cup chopped Dates
1 cup chopped Cherries (red & green)
1 cup roughly chopped pitted Prunes
1 cup cooked Apple chunks
1/4 cup of Lemon Peel (or some lemon juice)
1/2 cup chopped dried Apricots, Apples etc
1/2 cup chopped Walnuts
1/2 cup butter
1 cup Flour
1 teaspoon Baking Powder
1/4 teaspoon Bicarb of Soda
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 teaspoon Allspice
1/4 teaspoon Mace
1/2 cup ground Suet
1/2 cup brown Sugar
2 Eggs
1/2 cup Molasses
1 cup Brandy
1/2 cup milk
1/2 cup Marmalade


Mix fruit, nuts and breadcrumbs and set aside. Stir together flour, baking powder, bicarb, suet, salt and spices. Cream butter and sugar well and add beaten eggs slowly beating well constantly. Blend in molasses. Mix milk and brandy together and add to the creamed mixture alternately with the flour mix beating well as you add. Finally fold in the fruit mix well and the marmalade. Add a little gravy browning mixing well to make it a dark colour if necessary. Grease a pudding basin and fill 2/3 full with the pudding mixture. Cover with a layer of greaseproof paper then aluminum foil and tie well (Strong elastics work well but put three on in case of breakage !)

I use the trivet from the pressure cooker in the bottom of a deep pot. Fill with a couple of inches of water and put the basin in and the lid on. Steam for 6 hours....it's important of course not to get any water into the basin so bring to the boil slowly and keep the water level low enough not to boil up. After 6 hours take out and uncover straight away to let the surface dry well (Leave it overnight loosely covered if necessary - it must NOT have a wet surface) When cold wet the surface with about 1/4 cup of brandy (this adds flavour but also sterilizes the surface so it does not mold while seasoning) Cover with a layer of greaseproof and a layer of foil again trying tightly and put it in the cold room for about 3+ weeks to season and blend the fruit flavours. When preparing - steam again 4 hours very gently without changing the cover.

This recipe serves/makes 8

Pumpkin Bars

2 omega-3 eggs (or 1 whole egg + 1/3 cup egg whites, or can use all egg whites)
1 1/2 cup lowfat cottage cheese
2 tablespoons molasses
1 tablespoon vanilla
3 scoops Whey Protein Vanilla Powder
1/3 cup Milled Flaxseed
2-3 tablespoons Organic Ground Cinnamon
1/4 teaspoon (approximately) of each:
Organic Ground Nutmeg
Organic Ground Ginger
All spice
Pumpkin pie spice
1/2 teaspoon Himalayan Crystal Salt
1 teaspoon NuNaturals More Fiber Baking Blend
2 (15 oz.) cans pumpkin puree (unsweetened)
1 cup Organic Walnuts, toasted
Organic Ground Cinnamon, sprinkle to taste


1. Spray 9 x 9 baking pan with canola oil.

2. Using a 14 cup food processor, blend eggs until creamy.

3. Add cottage cheese, molasses and vanilla to eggs. Blend until thick and creamy (approximately 1 minute).

4. Add one can of pumpkin at a time to the mixture, blending in between.

5. Add remaining ingredients, except nuts, and blend until mixed.

6. Mix in nuts until blended.

7. Taste the batter to check sweetness. Add some stevia or more spices according to your liking.

8. Pour into the sprayed pan and sprinkle cinnamon on the top before baking.

9. Bake at 325° for 1 hour and 45 minutes. Rotate the pan at 50 minutes to ensure even browning.

10. When the bars are cool, cover with plastic wrap or foil. Cracks will appear on the top and will flatten when the bars cool. Note: Bars must sit overnight for the flavors to meld. They will not taste good right out of the oven.

Low-Fat Macaroni and Cheese

Who doesn't love mac and cheese? This traditional comfort food isn't just for kids. This grown-up gourmet version with cheddar and ricotta cheese is melt-in-your-mouth creamy and smooth.


8 ounces uncooked macaroni
1 cup fat-free reduced-sodium chicken broth
1 shallot, finely minced
1 tablespoon all-purpose flour mixed with 2 tablespoons water
½ teaspoon dry mustard
1/8 teaspoon white pepper
1-3/4 cups (7 ounces) shredded reduced-fat mild Cheddar cheese, divided
1 cup fat-free ricotta cheese
1 tablespoon minced fresh parsley (optional)

1. Cook macaroni according to package directions, omitting salt. Drain; set aside.

2. Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes. Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened. Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.

3. Remove pasta mixture from heat; stir in remaining 3/4 cup Cheddar cheese and parsley, if desired. Serve immediately. Garnish with fresh parsley sprigs, if desired. Makes 4 servings.

Nutrition per Serving:

(Serving size = 1 1/8 cups)

Calories = 398
Total fat = 8 g
Saturated fat = 4 g
Carbohydrate = 54 g
Protein = 28 g
Cholesterol = 33 mg
Sodium = 788 mg
Dietary Exchanges:

Starch = 3 ½
Meat = 2 ½

Italian Meatball Subs
Finally, a meatball sub you can sink your teeth into without wrecking your diet! This scrumptious Italian classic uses lean ground beef to cut the fat content, and a plethora of herbs adds loads of flavor into each meatball.


Nonstick cooking spray
½ cup chopped onion
3 teaspoons finely chopped garlic, divided
1 can (14-1/2 ounces) Italian-style crushed tomatoes, undrained
2 bay leaves
2 ½ teaspoons dried basil, divided
2 teaspoons dried oregano leaves, divided
¾ teaspoon black pepper, divided
¼ teaspoon red pepper flakes
½ pound 95% lean ground beef
1/3 cup chopped green onions
1/3 cup plain dry bread crumbs
¼ cup chopped fresh parsley
1 egg white
2 tablespoons water
½ teaspoon dried marjoram leaves
½ teaspoon ground mustard
4 French bread rolls, warmed and cut in half lengthwise

1. Spray large nonstick saucepan with cooking spray. Heat over medium heat until hot. Add onion and 2 teaspoons garlic. Cook and stir 5 minutes or until onion is tender. Add tomatoes with juice, bay leaves, 2 teaspoons basil, 1 teaspoon oregano, 1/2 teaspoon black pepper and red pepper flakes; cover. Simmer 30 minutes, stirring occasionally. Remove and discard bay leaves.

2. Combine beef, green onions, bread crumbs, parsley, egg white, water, remaining 1 teaspoon garlic, 1/2 teaspoon basil, 1 teaspoon oregano, 1/4 teaspoon black pepper, marjoram and mustard in medium bowl until well blended. Shape into 16 small meatballs.

3. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add meatballs. Cook 5 minutes or until meatballs are no longer pink in centers, turning occasionally.

4. Add meatballs to tomato sauce. Cook 5 minutes, stirring occasionally.

5. Place 4 meatballs in each roll. Spoon additional sauce over meatballs. Serve immediately. Makes 4 servings.

Nutrition per Serving:

(Serving size = 1 sub with 4 meatballs)

Calories = 282
Total fat = 9 g
Saturated fat = 3 g
Carbohydrate = 32 g
Protein = 18 g
Fiber = 1 g
Cholesterol = 35 mg
Sodium = 497 mg
Dietary Exchanges:

Meat = 2
Starch = 2
Vegetable = 1

Spaghetti Pizza
Serves 10

A popular request by kids, and a favorite from Dreamfields Pasta.

8 ounces Dreamfields Spaghetti
8 ounces lean ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs
1/2 cup skim milk
4 cups shredded skim mozzarella cheese, divided
1 jar (26-ounces) pasta sauce
1 can (6 ounces) sliced black olives
1 can (4 ounces) sliced mushrooms

Prepare spaghetti according to package directions. Preheat oven to 350-degrees F.
In a medium skillet over medium heat, brown hamburger. Add onion, salt and pepper and cook until onion is soft. Drain off excess juices.
In a medium bowl, beat eggs. Add milk and one cup of mozzarella cheese and mix. Toss mixture with cooked pasta.
Grease a 9x13x2 inch pan with non-stick cooking spray or butter. Spread pasta mixture to in the baking dish.
Layer ground beef, pasta sauce, remaining 3 cups of mozzarella cheese, black olives and mushrooms. Cover and Bake at 350-degrees F for 20 minutes. Remove cover and bake 10 minutes more. Remove from oven and let stand for 5 minutes before serving.
Nutrition information per serving (1/10 of recipe): 348 calories; 25 g protein; 12 g digestible carbohydrates; 16 g fat.

Chocolate Depression Cake
A budget conscious recipe with cocoa, vanilla, oil, vinegar, and other ingredients.


3 cups flour
2 cups sugar
pinch salt
2 teaspoons baking soda
10 level tablespoons unsweetened cocoa
2 teaspoons vanilla
3/4 cup salad oil
2 tablespoons vinegar
2 cups cold water

Sift dry ingredients into a large mixing bowl.
Add remaining ingredients and mix with a large spoon until smooth.
Spoon into a greased and floured 13x9x2-inch baking pan.
Bake at 350° for 30 minutes.
Frost with your favorite frosting.

Old Fashioned Gingerbread
8 TBSP softened butter ½ tsp salt ½ cup light brown sugar 1 TBSP ground ginger ½ cup molasses 1 tsp ground cinnamon 1 egg ½ tsp ground allspice 2 ½ cups all purpose flour 1 tsp ground nutmeg 1 tsp baking powder


Cream butter and sugar together, then beat in molasses and egg. Add all dry ingredients and spices together and mix until well blended. Add dry ingredient to creamed butter/sugar mixture and mix until well blended. Cover and refrigerate for one hour. Roll out dough on a lightly floured surface about three-quarters of an inch thick. Using a cookie cutter cut out cookie figures or into three inch squares( if you’re not artistic) and place in a pre-heated 350F oven for 7-8 minutes. Transfer to a cooling rack. Personally, I like mine plain, but you can frost the cookies if you wish (2 cups powdered sugar, 1/3 cup butter, 1 tsp. vanilla and 2 TBSP milk or cream) or just sprinkle with regular sugar while they’re cooling.

Old Fashioned Pumpkin Pie

This is a classic stewed pumpkin pie, with a lovely spiciness from the cloves, and aromatic with brandy. There were, in early America, versions of pumpkin pie made with sliced raw pumpkin, just as we make apple pies today.

Pumpkins, as prolific as their cousin zucchini, proved to be very useful to the English and other settlers in America. They can be dried or stored whole in cool, dry places in the house until they were wanted. They were used as a side dish for meat, and by the nineteenth century, pumpkin was one of the most common pie fillings.

The secret to making a good pumpkin pie from fresh pumpkin is to drain the pulp well after cooking. Mash it, then let it sit in a sieve for 10 minutes to allow most of the water to drip away before mixing it with the rest of the ingredients.

Preheat the oven to 350°F.

2 cups homemade stewed pumpkin (or 1 15-ounce can plain pumpkin puree)
1 cup milk or half-and-half
1 tablespoon butter
½ cup light brown sugar
2 eggs, beaten
¼ cup brandy
1 teaspoon ground cinnamon
1 teaspoon ground or freshly grated nutmeg
¼ - ½ teaspoon ground cloves (clove lovers will want to use the larger amount)
¼ teaspoon salt

1 unbaked 9-inch pie crust

Put the milk or half-and-half in a saucepan with the butter and the sugar, and warm them together until the butter melts. Add the warmed milk to the pumpkin in a large bowl. Add the beaten eggs, brandy, spices, and salt and mix until it becomes a smooth batter.

Line a 9-inch pie plate with your crust, crimping the edges, then pour in the pumpkin mixture. Bake for 1 hour or until a knife inserted in the center comes out clean.

Old Fashioned New England Roasted Turkey
Orange-Maple Marinated

This wonderful, old northeastern method of marinating the turkey overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.


2 cups orange juice
1 cup chicken broth
1/2 cup pure maple syrup
1/4 cup bourbon
Turkey:.. One 12-pound fresh or frozen whole turkey, thawed
3 oranges, peeled and quartered
3 small bay leaves, plus more for garnish (optional)
1 teaspoon salt
1/4 cup unsifted all-purpose flour
Citrus garnish (such as oranges, orange wedges, and kumquats; optional)
Fresh thyme leaves (optional)
1) Prepare marinade: In a large bowl, combine orange juice, broth, maple syrup, and bourbon.
2) Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry.
3) Place turkey in a 2 gallon heavy-duty plastic food storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally.
Prepare Turkey: Heat oven to 350 degrees F.
4) Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.)
6) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves.
Let turkey stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.
Preparing Gravy.
8) When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.
Presenting the masterepiece.

Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.

Serving: 12

Sour Apple Raisins and Rum Custard Cake

* 1 1/2 cups flour, unbleached, unsifted
* 5 Tbls. sugar
* 1 Tbls. lemon, rind of, grated
* 2/3 cup butter or margarine
* 1 Lg. egg yolks
* 1 Tbls. milk


* 1/2 cup soft bread crumbs
* 2 Tbls. butter or margarine, melted
* 4 cups apples, tart, sliced
* 1 Tbls. lemon juice
* 1/4 cup sugar
* 1/4 cup raisins -- Soak raisins in 1/4 cup rum for 1/2 hour before using.
* 1/4 cup rum
* 3 Lg. eggs, beaten
* 1/3 cup sugar
* 1 3/4 cups milk

1. CRUST: To make crust, mix flour, sugar, and lemon rind.
2. Cut in butter or margarine until mixture resembles coarse crumbs.
3. Add egg yolk and 1 T of milk; mix gently to form a dough.
4. Pat into bottom of a 10 inch Springform pan that has sides only greased.
5. Press dough up sides of pan for 1 inch.
6. FILLING: Toss together bread crumbs and melted butter.
7. Spread evenly over pastry crust.
8. Toss apple slices, lemon juice, and 1/4 c of sugar.
9. Spread apples over crumbs.
10. Drain raisins, reserving rum, and sprinkle raisins over apples.
11. Bake in a preheated 350 degree F. oven for 15 minutes.
12. Beat eggs and sugar until thick and lemon colored.
13. Stir in milk and reserved rum.
14. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set.
15. Cool completely before serving.
16. Do NOT remove springform pan until cool.

Yields: 8 servings

New Orleans Sweet Potato Bread Pudding With Rum Sauce

1 1/4 pounds sweet potatoes, peeled and finely chopped
2 cups raisins
1/4 cup dark rum
5 large eggs, lightly beaten
1/2 cup granulated sugar
1 quart whipping cream
2 cups half-and-half
2 tablespoons cane syrup (Very thick dark brown sugar syrup)
1 tablespoon ground cinnamon
1/2 (16 ounce) loaf French bread, torn into 1-inch pieces
Rum Sauce
Whipped cream

Arrange sweet potatoes in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Set aside.

Combine raisins and rum. Set aside.

Combine eggs and next 5 ingredients in a bowl; add bread pieces, sweet potato, and raisin mixture. Spoon mixture evenly into 2 lightly greased 11 x 7-inch baking dishes. Bake at 350 degrees F for 1 hour or until set, covering with foil to prevent over browning, if necessary.
Serve warm with Rum Sauce and whipped cream. Serves 16.

1 1/2 cups butter
1/4 cup dark rum
3 cups sifted confectioners' sugar
1 egg yolk

Melt butter in a heavy saucepan over low heat; stir in rum. Add confectioners' sugar; stir with a whisk until smooth. Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160 degrees F.
Makes 2 1/2 cups.

Soft and Fluffy Thanksgiving Rolls

Plan ahead as these have 2 rises and you will also need two 9x13" pans.
4 1/2 teaspoons active dry yeast (2 envelopes)
1/2 cup lukewarm water
1 teaspoon granulated sugar
1/3 cup granulated sugar
1 1/4 cups milk, lukewarm
1/2 cup unsalted butter, melted and cooled
1 1/2 teaspoons salt
2 large eggs, beaten
6-6 1/2 cups all-purpose flour, as needed
Preheat oven to 375°F
1) Combine yeast with water and 1 tsp sugar, set aside for 5-10 minutes or until frothy (if yeast doesn't froth, then it is dead or old- either you need fresh yeast or your water was too hot and killed the yeast).
2) Add warm milk (again- warm, but not too hot or yeast will die), melted cooled butter, remaining 1/3 cup sugar, eggs, and just 3 cups of the flour.
3) Beat mixture until smooth - either with a dough hook in an electric mixer or using a spoon.
4) Next, this time using a spoon even if you have a mixer, stir in enough flour to form a soft dough ball (depending upon the hunidity of the day, you will need more or less flour).
5) Turn dough onto a floured board and knead until smooth and elastic, about 10 minutes, additional additional flour if needed to keep from sticking.
6) Place in a a lightly greased large bowl and then flip the dough over to coat top; cover with plastic wrap that has been greased or nonstick spray, and let rise in a warm place until doubled- about 1 hour.
7) Punch dough down, then place on a lightly floured board and divide in half.
8) Now divide each half into 12 pieces, shaping each piece into a ball.
9) Place 12 dough balls each into two 9x13" greased baking pans.
10) Cover as before and let rise until doubled, 30 minutes to an hour.
Bake in a preheated 375°F oven for 20-25 minutes or until golden brown.
Best served warm.
After cooking, brush with a little extra melted butter while still warm to give them shiny tops, if desired.
Yields: 24 servings

Jewish recipe for “Latkes” or to put it more simply “Potato Pancakes”:

2 Eggs
3 Cups grated, drained potatoes
4 Tbls. Grated onion
¼ tsp. Pepper
2 Tbls. Cracker or matzah meal
½ cup oil or butter
Beat the eggs and add the potatoes, onions, salt (to taste), pepper, and meal. Heat half the oil or butter in a frying pan and drop the potato mixture into it by tablespoon. Fry until browned on both sides. Keep pancakes hot until all are fried and add more oil or butter as required. Serve with Applesauce or sour cream. Serves 8.
Holiday Roast Turkey with Herbal Rub

* 1 13 pound whole turkey, fresh or thawed
* 1 medium onion, quartered
* 1 lemon, quartered
* 1/4 cup vegetable oil
* 1 teaspoon dried thyme
* 1 teaspoon dried tarragon
* 1 tablespoon dried rosemary
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 325°F.
2. Remove the giblets and neck from the turkey and reserve for the broth.
3. Rinse the turkey with cold running water and pat dry with paper towels.
4. Place onion and lemon quarters in the neck and body cavities.
5. In a small bowl, mix the oil with the herbs, salt and pepper.
6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
8. Rub the cavities and outside of turkey with the remaining herb mixture.
9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.
Note: May be prepared to this point, covered, and refrigerated for several hours.
10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
13. Remove the foil and baste bird with pan juices.
14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
16. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion

Good Old Fashioned Bread Dressing

* 3 to 4 loaves of white bread (or 5 if you like leftovers)
* 2 cups water
* turkey inners
* 1 or 2 onions
* 2 bunches of celery
* 2 to 3 tablespoons butter
* 1/2 teaspoons sage
* oysters (optional)
* mushrooms (optional)
* chicken broth

The night before
1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots.
Let the bread sit overnight to dry out.
The next day
2. The next day, remove the insides of turkey and boil them in water in 2/3 quart sauce pan until cooked (about 20 to 30 minutes).
3. Remove the insides from the saucepan for later use or discard. Keep the broth and set aside.
4. Preheat the oven to 350°F.
5. Chop the onion and celery and place into food processor until minced.
6. Melt the butter in a large saucepan.
7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
8. Once cooked, pour the onion mixture directly over the dried out bread.
9. Sprinkle the sage over bread mixture.
10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
11. Mixture thoroughly.
Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
13. If you are using oysters, add them now.
14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples.
It smells wonderful and the apples have a great flavor when you take them out.

Real Homemade Turkey Gravy

* 1 package neck, heart, gizzard from turkey giblets
* 1 medium carrot thickly sliced
* 1 medium onion thickly sliced
* 1 medium celery rib thickly sliced
* 1/2 teaspoon salt
* 1 turkey liver
* 3 tablespoons fat from poultry drippings
* 3 tablespoons all-purpose flour
* 1/2 teaspoon salt

1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
2. Heat to boiling.
3. Reduce heat to low; cover and simmer for 45 minutes.
4. Add the liver and cook for 15 minutes longer.
5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
8. Pour the deglazed liquid/broth into the measuring cup.
9. Let the mixture stand a few minutes, until the fat rises to the top.
10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan.
11. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
14. Gradually whisk in warm broth mixture.
15. Cook and stir, until the gravy boils and is slightly thick.
Makes 14 servings at 1/4 cup per serving

Home Sweet Home Potato Casserole

* 2 pounds sweet potatoes, boiled, peeled, and mashed
* 2 eggs, beaten
* 1 tablespoon margarine, melted
* 1/2 cup brown sugar
* 1 cup buttermilk
* 1/4 teaspoon baking soda
* 1/2 teaspoon nutmeg
* 1/2 teaspoon cinnamon
* 1/2 cup raisins (optional)

Preheat oven to 350°F.
Combine all of the ingredients and mix well. Mixture will be very soupy.
Bake for 1 hour.

Crackpot Crockpot Scalloped Potatoes

* Cooking spray
* 6 to 8 potatoes, thinly sliced
* 1 can cheddar cheese soup
* 1 cup Velveeta cheese, chunked
* 1-1/2 cups grated Cheddar cheese
* 1 (12 ounce) can evaporated milk
* Salt and pepper

1. Spray the crock pot with the cooking spray.
2. Fill the crock pot with half of the sliced potatoes.
3. Layer half of the soup, velveeta cheese, cheddar cheese, and milk.
4. Add salt and pepper to taste.
5. Layer the remaining potatoes.
6. The layer the remaining soup, velveeta cheese, cheddar cheese, and milk.
7. Cook on high for about 6 hours.
Note: You need to check to see if you need to add more milk. You can pre-boil the potatoes for quicker cooking.

Roasted Goose Stuffed with Caraway and Apples

* 1 Jumbo double goose breast, bone removed
* 1/2 dozen or so juniper berries, minced
* 1/2 teaspoon dry rosemary, or 1 teaspoon chopped fresh rosemary leaves
* 1/4 cup olive oil, plus 3 tablespoons
* 2 tablespoons red wine vinegar
* 2 medium onions, diced
* 3 Granny Smith apples, peeled, cored and diced
* 2 tablespoons caraway seeds
* 2 boiled potatoes, peeled and cubed
* 1/2 cup bread crumbs
* 1/2 cup fresh flat Italian parsley, chopped
* 1 dash cloves
* 1 egg
* Kosher Salt and fresh ground pepper

1) Dress goose breast out in a baking pan.
2) In a separate mixing bowl, mix the juniper, rosemary, 3 tablespoons olive oil and vinegar and spread over the breast.
Cover and refrigerate overnight.
3) Sauté onions in the remaining oil over medium heat, and cook until transparent.
4) Add the apples, caraway and boiled potatoes and saute an additional 10 minutes, or until apples begin to soften.
Remove from heat and cool.
5) Add the bread crumbs, parsley, cloves, and egg and season with salt and pepper.
Preheat the oven to 425 degrees F.

Wipe and pat dry the marinade from the goose. Spread out on cutting board, season with salt and pepper. Lay the stuffing out evenly over the goose and roll up like a jelly roll. Truss or tie with butcher twine roast in oven for 45 minutes to an hour. Remove when internal temperature reaches 150 degrees F. Rest 10 minutes, before carving.

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