Roast Goose with Brandy

You have never had goose this good. Surprise everyone with this dish!

Roast Goose with Brandy Cranberry Reduction


1 (10 to 12-pound) farm-raised goose
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
3 cups chopped onions
1 1/2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
3 bay leaves
5 sprigs thyme, plus 2 teaspoons chopped thyme leaves
6 garlic cloves, smashed
4 cups dark chicken stock, chicken stock, or water
1/4 cup thinly sliced shallots, plus 2 tablespoons minced
1 cup brandy
3/4 cup sweetened dried cranberries
Apple Cider Glazed Pearl Onions, recipe follows

Preheat the oven to 475 degrees F.

Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.

Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.

While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.

When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.

Apple Cider Glazed Pearl Onions:
1 tablespoon goose fat, reserved from cooking the goose
2 pounds pearl onions, peeled
1/3 cup apple cider vinegar
1 1/2 cups apple cider
1 teaspoon fresh finely chopped thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
(recipe courtesy of Emeril Lagasse)

Peas And Pearls

Peas And Pearls

1 cup chicken broth 1/4 cup (1/2 stick) unsalted butter 3 teaspoons chopped fresh dill 1 (10-ounce) package frozen pearl onions, thawed 1 (10-ounce) package frozen peas, thawed 1 small bunch watercress, washed and trimmed Kosher salt and freshly ground black pepper In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the watercress, remaining butter, and dill; season with salt and pepper.

Thanksgiving Stuffed Onions

Here is a recipe courtesy of Gourmet Magazine. If you love onions, you'll love this!

Stuffed Onions

4 large onions (about 3/4 pound each)
1/4 cup chicken broth
1/4 cup heavy cream
1/2 teaspoon sugar
Salt and pepper
1 cup cooked turkey stuffing
6 tablespoons cranberry sauce
2 cups chopped cooked turkey
1/2 cup turkey gravy or chicken broth
1 1/3 cups mashed potatoesPreheat the oven to 425 degrees F.

Cut the top 1/2-inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving the onion pieces, leaving 2 layers of onion or 1/3-inch-thick shells, leave the bottoms slightly thicker. Transfer the reserved onion pieces to a 13 by 9-inch glass baking dish. Drizzle the broth over them, and arrange the onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of the oven for 45 to 50 minutes, or until the shells are just tender. Remove and reserve the shells. Into the onion pieces, stir the cream, the sugar, and salt and pepper, to taste, and bake the mixture, uncovered, stirring occasionally, for 25 minutes.
While the onions are baking, in each reserved onion shell layer 1/4 cup of the stuffing, 1 1/2 tablespoons cranberry sauce, and another 1/4 cup of the turkey. Holding each shell in one hand pack the layers lightly. Arrange the stuffed onions on top of the baked creamed onions and pour 2 tablespoons of the gravy into each stuffed onion. Top each stuffed onion with 1/3 cup of mashed potatoes, mound them, and score with a fork. Bake the onions, stirring the creamed onions occasionally, for 35 to 40 minutes, or until the potatoes are golden.

Mashed Potatoes

Everybody needs a plain old fashioned mashed potatoes recipe, right?

Old Fashioned Mashed Potatoes

Ingredients
	2 pounds small red potatoes, quartered 1/2 cup butter 1/2 cup milk 1/4 cup sour cream salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Honey Brined Smoked Turkey

Excellent recipe from Alton Brown of The Food Network.

Honey Brined Smoked Turkey

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkeyCombine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

Heat the grill to 400 degrees F.

Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.

After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.

Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

Black Russian Pie

This is from a fantasy football website, it is very delicious.

Black Russian Pie:

Crust:
1 C chocolate wafer crumbs (or chocolate graham crackers)
2 tbs unsalted butter, melted
2 tbs kahlua

combine well. press onto bottom and sides of 9-inch pie plate. chill for 10-15 min.

Filling:
1/2 C milk
2 envelops unflavored gelatin
1/2 C kahlua
2 eggs
1/2 C sugar
1/3 C vodka
1 1/2 C heay cream, whipped
shaved chocolate

Heat milk to boiling. add gelatin and kahlua.... stir until dissolved. in a blender, mix eggs, sugar, vodka. with machine running pour in milk mixture and blend well. transfer to a bowl. chill for 15-30 min. fold gelatin mixture into whipped cream. pour into crust. chill until set (about 3 hours). sprinkle shaved chocolate on top right before serving.

Broccoli Soffriti

Here is a little different way to prepare Broccoli for your holiday meal courtesy of Molto Mario.

Broccoli Soffriti

3 pounds fresh broccoli, with leaves, or broccoli rabe
1/4 cup extra-virgin olive oil
8 cloves garlic, sliced in half
10 salted anchovies, cleaned, filleted and roughly chopped

Trim the broccoli into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil.

Meanwhile, place a 12 to 14-inch saute pan over medium heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, until just golden brown and very fragrant.

While the garlic and anchovies cook, plunge broccoli into boiling water and cook for 1 minute. Remove broccoli from water, drain well, and add it to the pan with the garlic and anchovies. Cook 10 to12 minutes, until tender and yet still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. This dish may be served hot or at room temperature.

Turducken

Turducken! Made famous by John Madden and his multi-legged Turducken. He hands out Turducken to the outstanding football player/players on Thanksgiving day.

Turducken

Brine:
1 cup kosher salt
1 cup brown sugar
1 gallon water

18 to 21-pound turkey, skin intact and boned except for drumsticks
House seasoning, recipe follows
Cornbread Dressing, recipe follows
3 to 4-pound duck, boned
3 to 4-pound chicken, boned
Paprika

To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.

Preheat roaster to 500 degrees F.

Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.

Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.

Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.

Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.

*Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powderMix ingredients together and store in an airtight container for up to 6 months.

Cornbread:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.

Yield: 8 to 10 servings

Deep Fried Turkey

Delicious turkey recipe from Paula Deen

Deep-Fried Turkey

5 gallons peanut oil*
10 to 15-pound unstuffed turkey
1 stick butter
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons House Seasoning, recipe follows

*Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Put peanut oil in a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F.

Have turkey completely thawed and dry turkey thoroughly. Tie 2 cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil.

Deep-fry for 3 to 4 minutes per pound and cook until turkey floats to the top. Remove bird from oil and place on a platter or cutting board.

In a small pan, melt the butter. Add the garlic powder, cayenne and seasoning. Brush turkey with butter mixture. Pour any remaining butter mixture inside the turkey. Allow to cool 20 to 30 minutes before carving.

Please be extremely careful when deep-frying the turkey. Do it outdoors on a level and non-flammable surface.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powderMix ingredients together and store in an airtight container for up to 6 months.

Sweet Potato Casserole

Another excellent sweet potato recipe for all to enjoy on Thanksgiving or anytime!

Sweet Potato Casserole

INGREDIENTS:

• 2 eggs
• 1 cup granulated sugar
• 3/4 cup butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 cups cooked mashed sweet potatoes
• 
  
• Topping
• 1/2 cup brown sugar
• 1/3 cup flour
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions:

Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes.

Traditional Pumpkin Pie

This is a delicious pumpkin pie recipe. It is a very simple recipe, just mix it and bake. It has been used by Libby's for over 50 years.

Traditional Pumpkin Pie

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% pure pumpkin
  
• 1 can (12 fl. oz.) evaporated milk
  
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
(LIBBY'S)

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

Tips For Your Thanksgiving Meal

Below are some tips to make your Thanksgiving Meal come of with out a hitch!

1. Plan your meal in advance.
2. Collect your recipes well in advance and keep them together.
   
3. Ask for help. If you are expecting a big crowd ask some of your guests to bring an item. Ask others to lend a hand with other details.
4. Shop for everything you can early to get them out of the way. Last minute shopping will put a kink in your master plan.
5. Things like cranberry sauce and slaw can be made a day in advance, freeing up valuable time for the big day. Clean out the refrigerator.
   
6. Turkey Day! Make a plan. No what needs to be cooked separate from the bird.
   
7. Don't Panic-This is fun, relax and enjoy it!
   

Walnut Apple Slaw

Here is a great way to liven up your slaw!

Walnut Apple Slaw

Ingredients:

6 cups shredded cabbage
1-1/2 cups shredded carrots
1 cup coarsely chopped walnuts, toasted
3/4 cup raisins
1/3 cup finely chopped red onion
3/4 cup mayonnaise
3/4 cup buttermilk
4 to 5 tablespoons sugar
4-1/2 teaspoons lemon juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 medium apples, chopped


Directions

(To decrease the preparation time of Walnut Apple Slaw, use a 16-ounce bag of coleslaw mix for the shredded cabbage and carrots.)

1. In a large salad bowl, toss the cabbage, carrots, walnuts, raisins and onion.

2. In a small bowl, combine the mayonnaise, buttermilk, sugar, lemon juice, salt and pepper.

3. Pour over cabbage mixture and toss to coat.

4. Gently fold in apples.

5. Cover and refrigerate until serving.

Serves 12

Chocolate Cranberry Truffles

Here is one I like during the holiday season:

Chocolate Cranberry Truffles

9 ounces semi-sweet chocolate
1/2 cup Ocean Spray® Jellied Cranberry Sauce
2 tablespoons heavy cream
2 tablespoons cocoa powder
1 1/2 tablespoons powdered sugar

1. Place chocolate, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until sauce is smooth, whisking frequently. Remove from heat and pour into a glass or plastic bowl. Cover with plastic wrap. Let sit at room temperature to thicken.
2. Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate. Scoop out a rounded teaspoonful of chocolate mixture. Roll in cocoa, coating throroughly. Dust hands with powdered sugar. Roll truffle in hands to form a 1-inch ball. Continue forming truffles with remaining chocolate mixture.

Makes 30 truffles.

(Recipe provided courtesy of Ocean Spray Cranberries, Inc.)

Pumpkin Pie With Cranberry Topping

Put a little twist into the traditional pumpkin pie. Your guests will love you for it!

Pumpkin Pie With Cranberry Topping:

Pastry:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 egg white, lightly beaten

Filling:
1 (15 ounce) can pumpkin puree
2 tablespoons unsalted butter
Pinch salt
3 eggs
1/2 cup sugar
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Topping:
1/2 cup pecans
4 ounces frozen cranberries
1 (2.3-ounce) package amaretto cookies (about 12)

Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.

Heat the oven to 375 degrees F.

Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.

Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.

Sweet Potatoes with Pecan

These sweet potatoes are tremendous.

Sweet potatoes with marshmallow and pecans:

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Cranberry Relish

Here is a wonderful cranberry dish.

Cranberry Relish

2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced

Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

Golden Acorn Squash

If you like traditional baked acorn squash you'll love this!

Golden Acorn Squash

INGREDIENTS

• 3 tablespoons butter, divided
• 3 tablespoons brown sugar
• 3 tablespoons frozen orange juice concentrate, thawed
• 3 tablespoons brandy
• 2 acorn squash, halved and seeded

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
2. In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
3. Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

Bourbon Thanksgiving Stuffing

If you like rich stuffing, this is the recipe for you. Your guests will love this dish.

Bourbon And Bacon Stuffing

INGREDIENTS

• 1 pound thick-cut bacon, chopped
• 1 cup butter
• 2 large onions, peeled and chopped
• 5 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons dried rosemary
• 1 (1 pound) loaf day-old pumpernickel bread, cubed
• 1 (1 pound) loaf day-old dark rye bread, cubed
• 8 eggs, lightly beaten
• 1 tablespoon dried thyme
• 3 tablespoons dried sage leaves
• 2 quarts chicken stock (more as needed)
• 1 cup good quality bourbon whiskey

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.
3. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
4. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.
5. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture into prepared baking dish.

Makes enough for a 20 lb bird so adjust accordingly.

More Stuffing

Easy Thanksgiving Stuffing:

INGREDIENTS:

• several loaves of bread-toasted and torn into bite sizes
• chicken broth or canned chicken broth
• 1-2 eggs
• sage
• poultry seasoning
• onions and celery chopped and lightly fried in butter
• salt and pepper

PREPARATION:

Combine all ingredients. Stuff the turkey right before roasting.

We alway stuff the bird. There will be extra so just put in a casserole dish and bake.

This is a very easy and very good stuffing recipe. A very traditional recipe, no frills, just good.

Sausage Stuffing

Sausage Dried Cranberry and Apple Stuffing:

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Preheat the oven to 375 degrees F.

Place the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper to taste. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

*Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

The Goodies

There are many wonderful Thanksgiving recipes available. Many of my favorites will be here. I hope you enjoy them. The first recipe I am posting is for the bird of course.

This is a very simple recipe for smoked turkey:

Smoked Turkey

INGREDIENTS

• 1 (12 pound) whole turkey, neck and giblets removed
• 1 (20 pound) bag high quality charcoal briquettes
• hickory chips or chunks

DIRECTIONS

1. Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
2. Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
3. Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches180 degrees F (82 degrees C), or keep going until the coals die out.

Tips:

Don't keep checking bird, you will let the heat out.
Use a meat thermometer to make sure turkey is cooked to correct temperature.
Use orange juice or other liquid in water pan for added flavor.