INGREDIENTS: 1 qt. diced celery, 1 c. finely chopped onion, 1 c. butter or margarine (2 sticks), 4 qts. bread cubes-firmly packed (2-3 days old), 1 Tbs. salt, 2 tsp. poultry seasoning (sage), ½ tsp. pepper, 1-1/2 to 2 c. broth, milk or waster
DIRECTIONS: Cook celery and onion in butter over low heat, stirring occasionally until onion is tender, but not brown. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter; toss lightly to blend. Pour broth, milk or water gradually over bread mixture, tossing lightly. Add more seasoning as desired. Makes enough stuffing for neck and body cavities of a 14-18 lb. turkey.
INGREDIENTS: BOTTOM LAYER: 5 sweet potatoes, 1 c. brown sugar, ½ c. butter, ½ tsp. nutmeg, 1 tsp. cinnamon, milk, salt TOP LAYER: 4 Tbs. butter, 2 Tbs. milk, ½ c. sugar, ¼ tsp. salt, 1 tsp. vanilla, ½ c. chopped pecans
DIRECTIONS: BOTTOM LAYER: Peel and cube potatoes, boil until tender. Mash potatoes with butter, nutmeg, cinnamon, brown sugar and salt; adding enough milk to make mashed potatoes. Pour into 10” baking dish. TOP LAYER: Mix butter, sugar, milk and salt in a saucepan and cook over low heat, stirring until thick and bubbly. Cool a little, then add vanilla. Sprinkle pecans over potatoes, then pour topping over pecans. Bake @ 400 degrees for 20 minutes. Serves 6
INGREDIENTS: 1 (8-1/4 oz.) can crushed pineapple, 1(3 oz.) pkg. raspberry Jell-O, 1 (16 oz.) can whole cranberry sauce, 1 tsp. shredded orange peel, 1 (11 oz.) mandarin oranges- drained, 1 c. whipping cream
DIRECTIONS: Drain pineapple, reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve Jell-O in hot liquid. Stir in cranberry sauce & orange peel. Chill till partially set. Fold in orange sections and pineapple. Whip cream till soft peaks form; fold into fruit mixture. Pour into 6-cup mold. Chill till set. Unmold and garnish with frosted fruit. FROSTED FRUIT: Break 1 lb. green grapes into small clusters. Dip grapes and ½ lb. cranberries into beaten egg white; then dip fruit into sugar to coat. Place fruit on rack to dry for 2 hours.
INGREDIENTS: 1 Devils Food cake mix, 1-1/4 c. water, ½ c. vegetable oil, 3 large eggs FROSTING & DECORATIONS:1 can vanilla frosting, 1-1/8 c. candy corn pieces, 34 large gum drops, 2 small red gum drops
DIRECTIONS: Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups. Combine all cupcakes ingredients in large bowl at low speed until moistened; beat 2” on high. Pour batter into prepared muffin cups. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15”; remove from pan. Cool completely. Frost tops of cupcakes with frosting. To form each body, take a large gumdrop and press a piece of candy corn large end down into center of gum drop at an angle to resemble a beak. Cut each red gum drop into 12 thin strips about ¼” long; press one strip below each beak to form “wattle”. Place one completed gum drop in center of each cupcake. To form tail feathers, arrange about 5 candy corn pieces in half circle around edge of each cupcake, points toward center.
INGREDIENTS: 1 (18 lb.) turkey, about 12 cups of your favorite stuffing, 1 stick butter at room temperature, salt and pepper, 2-1/2 qts. turkey stock or more as needed, butter-melted as needed, ¾ c. flour
DIRECTIONS: Preheat to 325 degrees. Reserve the neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Loosely fill the neck cavity with stuffing. Using a thin wooded or metal skewer, pin the neck skin to the back. Fold the turkey’s wings behind the back and tie with kitchen string. Loosely fill the large body cavity with stuffing. Place remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place turkey, breast side up on rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 c. turkey stock onto the bottom of the pan. Roast the turkey basting all over every 30 minutes with the juices on the bottom of the pan, until meat thermometer inserted in the meaty part of the thigh reads 180 degrees and the stuffing is at least 160 degrees, about 4-1/2 hrs. Whenever the drippings evaporate, add stock to moisten them, about 1-1/.2 c. at a time. Remove the foil during the last hour to allow the breast skin to brown. Transfer the turkey to large serving platter and let stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees. Drizzle ½ c. turkey stock over the stuffing in the casserole, cover and bake until heated through, about 30 minutes. Serves 12