thanksgiving?

Question

okay this will be my first thanksgiving on my own making dinner for people and i need some advice on what to make and how to make it ..also there is the yam dish with marshmellow fluff i had once i dont know how to make it or what it is callled so if anyone knows please help!! also whats the best way to make the turkey?

Answer 1

"Sweet Potato Mallow" - 4 servings

1 lb. sweet potatoes or yams (about 3 medium - or use 16 oz. can)
1/2 cup sour cream
1 egg yolk
1/2 tsp. salt
1/4 tsp. mace
3/4 cup miniature marshmallows or cut-up large marshmallows

If using fresh sweet potatoes, prepare and cook: Wash, but do not pare. Heat enough salted water to cover potatoes (1/2 tsp. salt to 1 cup water) to boiling; add potatoes. Cover and heat to boiling; cook 30-35 minutes or until tender. Drain; slip off skins. Leave whole, slice or mash.
Heat oven to 350*. In small mixer bowl, combine sweet potatoes, sour cream, egg yolk, salt and mace; beat on medium speed until smooth.
Pour sweet potato mixture into buttered 1-quart casserole; top with marshmallows. Bake 30 minutes or until marshmallows are puffed and golden brown.


"Traditional Stuffed Turkey" - 18 to 20 servings

1 lb. fresh pork sausage
1/2 cup butter or margarine
2 large apples; peeled, cored and chopped
1 medium onion; chopped
1/2 cup chopped celery
1/2 cup water
4 cups crumbled corn bread or 1 (8 oz.) pkg. corn bread stuffing mix
1/2 cup coarsely chopped pecans
1/4 cup chopped parsley
1/2 tsp. poultry seasoning
1 (18-20 lb.) frozen ready-to-stuff turkey; thawed
1/2 cup butter or margarine
Salt
Pepper
Giblet Gravy (recipe follows)

1) In 10" skillet over medium heat, cook sausage until browned; breaking apart with fork. Stir in 1/2 cup butter, apples, onion and celery; cook until celery is tender, about 5 minutes, stirring occasionally. Add water; heat to boiling. Remove from heat. In large bowl, combine meat mixture with corn bread, pecans, parsley and poultry seasoning. Stir until well mixed.
2) Remove giblets and neck from inside turkey; reserve for gravy. Rinse turkey with running cold water; drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; skewer closed. With turkey breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
3) Spoon remaining stufffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs or fasten under metal clip. On rack in roasting pan, place turkey breast-side up. Brush skin with melted butter. Sprinkle with salt and pepper. Insert meat thermometer into thickest part of meat between breast and thigh., not touching bone.
4) Roast uncovered, at 325* - 4 to 4 1/2 hours until thermometer reads 180* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil. Begin checking for doneness after 3 hours cooking time. Toward end of roasting, remove foil; brush turkey with drippings.
5) Remove turkey from oven; let stand 20 minutes for easier carving. Serve with Giblet Gravy.
(Note: If you don't want to stuff your turkey, you can make stuffing muffins: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to platter to serve.)
GIBLET GRAVY:
Reserved giblets and neck from turkey
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp. salt
Water
Pan drippings from roast turkey
6 tbsp. all-purpose flour

1) While turkey is roasting, in 2-quart saucepan combine giblets, neck, celery, onion and salt. Add water to cover; over high heat, heat to boiling.
2) Reduce heat to low. Cover; simmer 1-2 hours until giblets are tender. With slotted spoon, remove neck and giblets. Strain broth; discard celery and onion. Chop neck meat and giblets; set aside.
3) When turkey is done, pour pan drippings into 4-cup measure; let drippings stand until fat separates from meat juice.
4) Skim 1/3 cup fat from drippings; pour fat into 2-quart saucepan; set aside. Discard any fat remaining on drippings. Add strained giblet broth to drippings; add water if necessary to make 4 cups. Pour broth mixture into roasting pan; stir to loosen browned bits.
5) Stir flour into fat in saucepan. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in broth mixture; cook until mixture boils, stirring constantly. Stir in reserved meat and giblets; heat through. Yields 4 cups.


"Herb Smashed Potatoes" - 8 servings

5 lbs. potatoes; peeled, cut into 1 1/2" chunks (10 cups)
1-2 cups chicken broth
1 small onion; finely chopped (3/4 cup)
1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
1 (3 oz.) pkg. cream cheese; cut into pieces
2-3 tbsp. chopped fresh chives
2-3 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
Butter (optional)

In large pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.


"Green Beans with Smoked Bacon and Onions" - 8 servings

2 lbs. green beans; trimmed
2 1/4 tsp. salt
4 slices thick-cut smoked bacon; cut into 1" wide strips
1 medium onion; cut into 1" pieces

1) Blanch the beans: Prepare an ice bath. Bring a large saucepan of water to a boil; add beans and 2 tsp. salt. Cook just until the beans turn bright green, about 7 minutes. Drain the beans and plunge them into the ice bath until they're cool. Remove beans from the bath; drain on a towel.
2) Cook the bacon: Add the bacon to a large skillet over medium-high heat; cook until golden brown and lightly crisp. Drain all but 2 tbsp. of the bacon fat.
3) Finish the beans: Add the blanched beans, onion pieces and remaining salt; toss to completely coat with the fat. Reduce heat to medium; cook until the beans are warmed through and the onions have softened, 4-5 minutes. Serve immediately.


"Cranberry Gelatin Salad" - 8 servings

1 1/2 cups boiling water
2 (3 oz.) pkg. cranberry-raspberry gelatin
1 (12 oz.) can seltzer
1 1/2 tsp. unflavored gelatin
3/4 cup sour cream
1 tbsp. sugar
1 (16 oz.) can whole-berry cranberry sauce
1 rib celery; chopped (1/2 cup)
1/2 cup chopped walnuts
Additional sour cream and fresh cranberries (optional)

Coat 1 1/2-quart mold with cooking spray.
In bowl, pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate.
Sprinkle unflavored gelatin over 2 tbsp. cold water; let stand 1 minute. Microwave on HIGH until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream; pour into mold.
Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts; spoon into mold. Refrigerate until firm, 2 hours.
Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish with additional fresh cranberries and sour cream.

Butterball Turkey Talk Line: 800-BUTTERBALL
Reynolds Turkey Tips Hotline: [phone]
USDA Meat and Poultry Hotline: [phone]
Q&A: www.landolakes.com

Answer 2

I still say to this day the best way to make a turkey is in the Reynolds cooking bag with the breast side down and the stuffing in the bird. Buy the bags especially for turkey. I know there are sites for giving advice on cooking your bird. Try Jennie O or Butterball. Good luck.

Answer 3

The recipe for the yam dish should be on the can of yams, unless of course you are using fresh yams. Keeping the stuffing out of your turkey will help it to cook faster. Cooking instructions should also be on the wrapper from the turkey.
This might help:
http://www.butterball.com/en/main_canvas.jsp?includePage=talkline_index.jsp&t=Turkey+Talk-Line&s0=turkey_talkline&s1=&hbg=1

Answer 4

Hello,
As far as the yams....use canned Bruce's yams/sweet potatos and add a little cinnamon and nutmeg. When you put the marshmellows on top..put them in the broiler/toaster oven on broil and lightly brown them...but watch them because they can burn quickly.

Answer 5

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 6

candied yams or sweet potato pudding, I do better hands on , do you want me to cook for you ,(Grandma)