Mom’s Cornflake Stuffing

by Mama Jade

I grew up on this stuffing.  One year, Mom bought a massive monster of a bird, almost 30 pounds, and stuffed it to the brim with her cornflake stuffing.  The roasting pan was not sturdy enough and Mom ended up losing almost half the stuffing to the floor when it collapsed.  She didn’t bat an eye.  We still had enough stuffing to feed a half dozen people and have leftovers for Thanksgiving sandwiches for a week.

Ingredients:

4 tablespoons Butter or Fat

2 large Onions, chopped

3 large Carrots, diced

1 large Green Pepper, diced

4 Celery stalks, chopped

2 pieces Wheat Bread

Eggs

4 cloves Garlic, minced

Salt, Pepper, Old Bay Spices

Cornflakes

1.  Heat the butter or fat in a large skillet and add your vegetables.  Sauté until soft but not too done.  In the last minute or so of heating, liberally add salt, pepper, and Old Bay seasonings.

2.  In a large bowl, add the corn flakes.  Drizzle a little bit of water onto the bread and break it apart with your hands into the corn flakes.

3.  Add the vegetables, mixing gently to avoid breaking too many of the corn flakes.

4.  Add eggs, one at a time, until the mixture is sticky but not soaked, usually 3 or 4 eggs.

5. Bake in a roasting pan or stuff your bird loosely as the stuffing will swell when cooking.  You can use the rest around the bird itself in the pan to soak up the juices from the turkey or just bake it in a casserole. If you choose to stuff the bird, make sure the stuffing is cooked to a safe 165 degrees in the center. For optimal safety, bake the stuffing separately.

This stuffing is very versatile because you can add or exchanging just about every vegetable you would like to it.  My mom always used Old Bay, but Bell seasoning can be used as well, or even Adobo if you prefer that flavor profile.  Go nuts, be creative!  This will give you a softer stuffing, which has its advantages.  My family’s favorite use for this stuffing is as a base for pan fried Thanksgiving sandwiches, but that’s another recipe!

 

Leftovers: Thanksgiving Sandwiches

Thanksgiving Sandwiches

by Mama Jade

My family takes Thanksgiving seriously.  Growing up, we regularly had a half dozen or more guests at our place throughout the day, plus even more for the leftover days.  I’m fairly certain it had to do with Mom’s Thanksgiving Sandwiches.  There is only so many days one can eat the same meal on a plate and we always made enough to feed an army, so one year Mom got creative.  She took a good sized spoonful of stuffing, tossed it into a sauté pan with a bit of oil and bits and pieces of the collection of leftovers and pan-fried the most delicious sandwich I’ve ever had (second only to her fried meatloaf sandwiches, it’s a trend).

This recipe is rather fast and loose with the ingredients, as everyone makes a different variation on Thanksgiving Dinner.  Feel free to be as creative as you would like!

Ingredients:

Corn Flake Stuffing (or any stuffing, really)

Turkey, shredded

Green Beans

Mashed Potatoes and Gravy

Cranberry Sauce

Bread

Mayo or other Condiments

Honey Baked Ham, sliced and shredded

Butter or Oil

1.  Heat a little butter or oil in a pan and add the turkey, ham and green beans.  Cook until just heated through.

2.  Add the stuffing and mashed potatoes, creating a kind of pancake and incorporating everything into a patty-like shape.

3.  Apply mayo to your bread and add your Thanksgiving patty.

5.  Drizzle gravy and cranberry sauce over your Thanksgiving patty.

6.  Consume carefully to avoid wasting even a tiny drop.

I have made this recipe using other Holiday leftovers.  I’ve even added a scrambled egg to keep it all held together.  Macaroni and cheese makes a great mashed potato substitute, as does cheesy mashed cauliflower.  Sometimes I even pull this one out on our weekly leftovers day, just for a change.  The possibilities are limited only to what you have in your fridge.

Slow Cooker Green Beans with Onions and Bacon

 

Green beans with Onions and Bacon

by Mama Jade

This recipe was actually a complete accident at my home one Thanksgiving.  I had placed green beans in the slow cooker and my mom added a bit of thin sliced onions and bacon.  We promptly forgot about them in the chaos that was Thanksgiving meal prep for a half dozen people.  We remembered them after the meal was complete and we had already eaten.  The green beans were melt in your mouth soft, the onions and bacon had nearly dissolved and they were tiny bites of heaven on a plate.

 

Ingredients:

Sea Salt and Pepper

2 lbs Green Beans, fresh and washed

Bacon, sliced

Vidalia Onion, thinly sliced

Olive Oil or Butter

Garlic, minced

 

1.  Line the bottom of a slow cooker with bacon, a single layer.  If you prefer crispier bacon, fry it first but add the oil to the slow cooker too.

2.  Add the onions, garlic and green beans, tossing together on top of the bacon.

3.  Add a pat or two of butter or a drizzle of olive oil, tossing the vegetables again.

4.  Season liberally with sea salt and pepper.

5.  Turn on low and forget about them for about 6 hours.

 

I have made these for every Thanksgiving celebration I’ve been invited to in the last 10 years.  I NEVER have leftovers, even when preparing up to five pounds of them.  I’ve made a few slight adjustments over the years, depending on who I make them for.  My husband likes to pick on me about the floppy bacon, so I began frying it before adding it to the slow cooker.  I still prefer it soft and melty though.  The garlic is optional, but it adds a whole new dimension of flavor.  Enjoy!

Tips for Deep Frying a Turkey

Tips for Deep Frying a Turkey

Deep fried turkeys have become all the rage in recent years for a delightful Thanksgiving bird, and for good reason!  The skin is left crispy and full of flavor and the meat is moist and delicious without tasting greasy or oily.  Unfortunately, deep frying a turkey safely can present a challenge to the uninitiated.  With a bit of preparation and planning and a few key tools, these safety concerns can be left by the wayside on your journey toward a wonderfully tasty turkey.

 

There are a few key things to remember about deep frying a turkey:

Always keep gloves and a fire extinguisher nearby.  Not needing them is great, but not having them can lead to disaster.

If you purchase a kit to deep fry your turkey in, always read and follow the directions.  Most will be designed for a specific weight range of turkey and may have special instructions.

The optimal weight for a turkey to be deep fried is between 10 and 20 pounds.  At 10 pounds, it should take 3 minutes per pound and at 20, it should take 3.5 minutes per pound to cook through.

Always ensure that your turkey is completely thawed.  If there is any doubt, do not fry the turkey.  Hot oil tends to explode violently when exposed to cold water or ice, which can cause severe burns and even burn your house down.  A 20 pound turkey takes about 4 full days to thaw in the refrigerator.

Set up your turkey frying station outside on the pavement, never on a deck or in a garage.  You want to be free of overhangs and on a level surface.

Never leave your frying station unattended once the oil has begun heating.  Make sure to keep small children and pets away from the frying station.  The turkey could take up to an hour or more to cook and at least 3 hours for the oil to cool.

Use an oil with a high smoking point, 450 degrees F if possible.  The best options are canola or peanut oil.

Always lower the turkey into the oil carefully and slowly.  This is best achieved with a small pulley attached to a board, supported by a ladder.  Use gloves.  Hot oil will burn skin instantly if it splashes.  Using a pulley also means that you can allow the turkey to drain when finished without straining your arms or dripping scalding oil.

Once fried and drained, allow the turkey to sit for 10 to 20 minutes before carving.  This oil can be strained and used up to three times.

To avoid staining caused by oil splatters, place a flattened, broken down piece of cardboard under the fryer.  You can also use a large plastic drop cloth with sand or kitty litter to soak up the oil.

Thinking about Turducken for This Thanksgiving?

Introducing the Turducken

By Mama Jade

Turducken: a chicken, stuffed inside a duck, stuffed inside a turkey, often with stuffing placed between each layer.

Sounds like a monster, huh? In truth, I was hesitant when I first tried one. I was at an Orphan Thanksgiving celebration at a friend’s place and she mentioned she had purchased one. “Blasphemy” I cried, pointing at her viciously. Why would anyone do this? I was so very wrong. That meal was one of the most delicious, albeit strange, that I’ve ever eaten.

Centuries ago, the Romans did something very similar with pigs, goats, sheep, cows and other land animals, as well as waterfowl like ducks and geese. In the 1800s, the French had a meal called Roti Sans Pareil, or the Roast without Equal. It featured up to 17 birds, each being stuffed inside another, larger bird. They ranged in size from a Warbler at its smallest to a Turkey and Bustard at the larger end. Truly an aristocratic meal.

In more modern days, there are several companies that provide them for varying prices, often including different flavors of stuffing or even replacing it entirely with pork. I would not recommended attempting to make one at home the first time, as each of the birds needs to be almost entirely deboned for ease of cooking and carving, but if you have a butcher that is local and easily bribed, I would highly advise embarking on such an adventure.

Turduckens are shipped on dry ice in their own small coolers. They cannot be fried and this warning is apparent on every one I’ve ever purchased. Fire up that oven, make sure the birds are completely thawed and pop it in the oven. Follow the directions that are included with your birds. That’s really about all there is to it. Once completely cooked, remove it from the oven and let it sit for about 20 minutes or so. Being completely boneless makes them extremely easy to carve. Just slice it as you would a pork loin. Each slice will give you all three birds and the stuffing of your choice.

My household orders one every couple of years or so and we always make sure to invite new people over to try it. The expression on their faces when we explain what it is we have brought into our home and intend to feed them is priceless. Every one of them has gone home a convert to the Turducken ways. It is a truly unique experience that I think everyone should have. It certainly illustrates the creativity and fun that can be had with simple combinations of food. If we can’t have fun, what’s the point, right? Find your fun!

Roasting a Turkey

How to Dye Easter Eggs

by Diane Watkins

This is a great activity to share with the kids, just prepare ahead to prevent messes. You don’t have to buy the special egg dye kits in the supermarket, instead use the food colorings that you already have in your kitchen cupboard.

Protect All Surfaces

Cover your table with plastic, then add another layer of newspaper. Wear old clothes that you don’t mind getting dyed and think about wearing gloves if you don’t want multi-colored hands.

You Need:

Hard Boiled Eggs    link
Plastic Table Cloth
Newspaper
Bowls or Cups
Food Coloring or natural coloring materials
Vinegar
Spoons
Paper Towels
Colander or Egg Tray

How to Dye With Food Dye

Add 1 teaspoon of vinegar to 1 cup of boiling water. Add food coloring by the drop until the water is a deep shade of the desired color. You want the colors strong, they will be lighter on the egg.

Dip the hard-boiled eggs into the coloring with a spoon and let them soak. The color darkens as the egg soaks. Remove the egg when the color is your desired shade. Place them on paper towels to dry.

Create patterns on the eggs before dying by wrapping them with rubber bands or string, or drawing on them with wax crayons. You can create multi-colored eggs by dipping eggs in several colors, soaking only part of the egg at each time.

TieDyed Eggs

Fill a small bowl or cup half full with white vinegar. Dip hard-boiled eggs into the vinegar, turning it to coat the egg.

Place the colander or egg carton on several layers of newspaper to absorb spills.

Drop food coloring onto the egg, letting the colors run together as desired. For best results, start with lighter colors.

Use a toothpick or small brush to move the color around on the egg as desired. Kids might enjoy blowing the drops of color around with a well-aimed straw. You don’t have to cover the entire egg, leave a little white space.

Let each color set for a minute before adding the next color, then let the eggs dry before handling them.  You can rinse off extra color or blot it off with a paper towel.

Gently rinse the excess dye off of the eggs and place them on a paper towel to air dry.

Dying Eggs with Natural Foods

You can also use the natural colors found in foods to color eggs. Simmer the colored plant or vegetable in water until the water is colored.

Strain the water and add 2 to 3 teaspoons of white vinegar for each cup of colored juice.

Soak the eggs as before. Some colors may require long soaking times, so keep them in the refrigerator while soaking.

Try these natural food colors:

Red or Pink: Beet juice, cranberry juice, cherry juice, raspberry juice and pomegranate juice.
Yellow or Gold: Tumeric
Orange: Carrots or paprika
Green: Spinach
You can also use herbal teas and flowers. Experiment and have fun.

Creating Natural Patterns

Interesting patterns can also be created by applying leaves or flowers directly to the egg before boiling. Start with raw eggs and place the leaves directly against the egg. Hold them in position with a layer of cheese cloth tied tightly around the egg. Boil them for 10 to 12 minutes. Drain the eggs and allow them to cool. Remove the cheesecloth and leaves to reveal your natural patterned eggs.

Related Articles:

Know Your Ingredients — Eggs : Includes information on how to boil eggs for dying.

Using Leftover Eggs:

Deviled Eggs Variations

For More Information:

Recipe Zaar: Tie-Dye Easter Eggs

What’s Cooking America: Easter Egg Dye

McCormick: Assorted Neon! Food Colors and Egg Dye

Serious Eats; How to Dye Easter Eggs Naturally; Blake Royer; April 2010

5 Candied Sweet Potato Recipes

Candied Sweet Potatoes

6 medium sized sweet potatoes
3/4 cup of brown sugar
1 teaspoon salt
1/3 cup butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Arrange a layer of sweet potato slices of in a greased casserole. Sprinkle with salt, brown sugar and dot with butter.
3. Repeat with additional layers of sweet potatoes, brown sugar and butter until all is used.
4. Bake in a 375 degree oven for about 30 minutes, or cook in a heavy skillet on top of stove, basting frequently.

Serves 6

Hawaiian Sweet Potatoes

6 medium sized sweet potatoes
1/2 cup of brown sugar
1 cup drained crushed pineapple
1/3 cup butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Arrange a layer of sweet potato slices of in a greased casserole. Sprinkle with pineapple and brown sugar, dot with butter.
3. Repeat with additional layers of sweet potatoes, pineapple, brown sugar and butter until all is used.
4. Bake in a 375 degree oven for about 30 minutes, or cook in a heavy skillet on top of stove, basting frequently.

Serves 6

Honey Glazed Sweet Potatoes

6 medium sized sweet potatoes
½ cup honey
1/3 cup orange juice
1 teaspoon salt
1/4 cup melted butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Combine honey, orange juice, salt and melted butter
3. Arrange a layer of sweet potato slices of in a greased casserole. Moisten with honey – orange juice mixture.  Repeat with additional layers of sweet potatoes and juice.
4. Pour any remaining orange juice mixture over all.
5. Bake in a 375 degree oven for about 30 minutes.  Serves 6

Vermont Candied Sweet Potatoes

6 medium sized sweet potatoes
¾ cup maple syrup
1 teaspoon salt
1/4 cup butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Arrange a layer of sweet potato slices of in a greased casserole.  Drizzle with maple syrup and dot with butter.
3. Repeat with additional layers of sweet potatoes, syrup and butter until all is used.
4. Bake in a 375 degree oven for about 30 minutes.  Serves 6

Easy Glazed Sweet Potatoes

6 medium sized sweet potatoes
¾ cup of brown sugar
1 teaspoon salt
1/3 cup butter

1. Boil sweet potatoes whole.  Peel and slice.
2. Arrange sweet potato slices  in a single layer on a shallow baking pan
3. Sprinkle with brown sugar and dot with butter.
4. Bake in a 300 degree oven for about 40 minutes, or until potatoes are glazed.  Turn during baking.

Easy Appetizers

Do you need a quick and easy appetizer for a party or office function? Consider taking one or more of these appetizer suggestions to your company holiday party or serving them at a holiday open house.

Holiday Food and Wine Pairing Guide

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