November 2011

Thanksgiving 2011


Honey Horn Brined & Smoked Turkey

(1) 15-20 Pound Turkey, thawed with giblets removed
(1) Gallon Warm Water
(1) Pound Kosher Salt
(2) Quarts Vegetable Stock
(1) Pound Honey Horn Honey (available at Coastal Discovery Museum)
(As Needed) Vegetable Oil
(1) Can Guinness (2) Cups Hickory Chip, soaked overnight in Guinness

Method of Production
• In a large stock pot (large enough for turkey and all liquids) combine Warm Water and Kosher Salt. Stir until Salt dissolves then add Vegetable Stock and Honey.
• Add Turkey to stock pot and place in refrigerator. Refrigerate overnight or for up to 12 hours.
• Remove Turkey from brine, pat dry then baste with Vegetable Oil.
• Pre-heat grill to 375-400 degrees. Using a wood chip box set in the pre-soaked Hickory Chips.
• Set Turkey on a disposable aluminum pan/tray and place on the pre-heated grill.
• Cook Turkey until internal temperature reaches 160 degrees. If skin of turkey is getting dark cover with aluminum foil and continue to cook until internal temperature of 160 degrees is reached.
• Allow Turkey to rest 30 minutes and then carve.
• Enjoy!

This recipe serves 8-10 people

Plantation Green Beans

(1) Pound Green Beans, tipped & blanched
(8) Pieces Applewood Smoked Bacon, chopped
(1) Yellow Onion, diced small
(2) Teaspoons 6 Pepper Spice
Black Pepper
(4) Tablespoons Butter, room temperature

Method of Production
• Blanch Green Beans – drop beans into salted, boiling water and boil for 5 minutes. Remove and immediately place in ice bath to stop cooking process. Rest for 5 minutes then drain.
• In large sauté pan add Bacon and cook for 5 minutes over medium-high heat stirring often.
• Add Onion to sauté pan and cook 5-7 minutes stirring often.
• Add Green Beans, 6 Pepper Spice, Salt, Pepper to sauté pan and cook 5-7 minutes stirring often.
• Enjoy!

This recipe serves 4-6 people

Grandma Fottas’ Sweet Potato Casserole

3 lg. sweet potatoes
1/2 stick melted margarine
1/2 cup sugar 1/2 cup milk
1/2 t. salt
1/2 teas. Vanilla
2 eggs

1 cup brown sugar
1 cup nuts
1/2 cup self-rising flour
1/2 stick melted margarine

Cook and mash sweet potatoes. Combine sweet potatoes, sugar salt, eggs,
Margarine, milk and vanilla. Pour into casserole dish.

Combine brown sugar and flour first. Mix in nuts and 1/2 stick melted margarine.
Mix till crumbly. Distribute evenly on top. Cook till brown in 350* oven 30-35 min.

It’s like dessert! Yum!

Turkey Tetrazzini My Way

½ lb. Farfalle (Bow-tie pasta)
½ onion diced
8 oz sliced mushrooms
½ cup all purpose flour
2 cups chicken broth
¾ stick of butter
1 ½ cups half & half
4 cups chopped cooked turkey
½ cup grated parmesan cheese
½ cup shredded white cheddar cheese

Cook pasta al dente and set aside.

Melt butter in a large pot. Add mushrooms and onions. Sauté about 5 minutes, wisk in flour and slowly add chicken broth, then half and half. Wisk until sauce is thick and smooth. Gently stir in cheese and turkey. Pour into buttered 13 × 9 inch baking dish and bake in pre-heated oven (400 degrees) 25-30minutes, until bubbly.

No Bake Pumpkin Chiffon Pie

¼ cup cold water
1 Tbsp. unflavored gelatin
3 large eggs
½ cup half and half
½ cup packed brown sugar
1 ¼ cups canned pumpkin
½ tsp. salt
¼ tsp. each granulated cinnamon, nutmeg and ginger

Soak gelatin in water – set aside – separate eggs.

In top of double broiler lightly beat egg yolks. Add brown sugar, pumpkin, half & half, salt and spices. Cook stirring until thickened. Add gelatin and stir in well. Chill until mixture begins to set.

In a large bowl whip egg white until stiff but not dry, slowly beat in ½ cup white sugar. Fold into pumpkin mixture and fill 9 inch graham cracker pie crust. Chill several hours before serving. Top with whipped cream.


Turkey Vegetable Soup

1 lb. Ground Turkey
2 Carrots (diced)
2 Garlic Cloves (minced)
6 Cups Chicken Broth
½ Cup Orzo
1 Tbsp. Extra Virgin Olive Oil (if using all whit meat turkey – increase to 3-4 Tbsps.)
1 Red Onion (diced)
2 Celery Ribs (diced)
3oz. Baby Spinach
1-5 oz. Canned Diced Tomatoes
½ Tsp. Salt
¼ Tsp. Pepper

Brown turkey in olive oil until no longer pink. Season with salt and pepper.

Transfer turkey to large soup pot and add the carrots, celery, onions, garlic, chicken broth, and tomatoes. Bring to a boil, lower heat, and simmer for about one hour.

Raise heat to medium and add the orzo (any small pasta you like will do). Cook another 15 mins.; stirring often.

Take off the heat and add the spinach. Cover the pot.

Serve the soup with a drizzle of good quality olive oil and a sprinkle of grated parmesan cheese – and, of course, with a good crusty French bread warm from the oven!


Let Us Know what You Think ...

commenting closed for this article