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GRANDMA'S THANKSGIVING TURKEY DINNER Recipe

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This recipe for GRANDMA'S THANKSGIVING TURKEY DINNER is from The Brown Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

TURKEY
Ingredients:  
Ingredients:  
20-24 LB FRESH TURKEY
SALT
BACON
STUFFING
Directions:
Directions:
THE NIGHT BEFORE:

RINSE TURKEY WITH COLD WATER
PAT DRY
SALT INSIDE AND OUT
PLACE WET CLOTH OVER TURKEY AND REFRIGERATE OVER NIGHT

IN THE MORNING:

RINSE TURKEY AND PAT DRY
PLACE 6-8 SLICES BACON ON TOP OF TURKEY AND COVER WITH FOIL
PLACE IN OVEN AT 325º FOR 4 3/4 - 5 1/2 HOURS IF STUFFED AND 4 1/2 - 5 IF UNSTUFFED
BASTE OCCASIONALLY (~ 15 MINUTES PER LB)
CHECK FOR DONENESS AT 3 1/2 HOURS AND REMOVE FOIL (CHECK THE INTERNAL TEMPERATURE IN THE INNERMOST PART OF THE THIGH AND WING (170-175º) AND THE THICKEST PART OF THE BREAST (165º). TO FACTOR IN CARRY-OVER COOKING, AMERICA'S TEST KITCHEN SAYS TO PULL THE BIRD OUT OF THE OVEN AT 160°F, SINCE THE RESIDUAL HEAT FROM THE MEAT WILL RAISE THE TEMPERATURE TO 165°F AS IT RESTS FOR 15-20 MINUTES (BUT NO MORE THAN 30).
ºººééLET SIT FOR 20-30 MINUTES BEFORE SLICING
 

MAUREEN'S STUFFING
Ingredients:  
Ingredients:  
1/4 CUP BUTTER (1/2 STICK)
2 STALKS CELERY, COARSELY CHOPPED (ABOUT 1 CUP)
1 LARGE ONION, COARSELY CHOPPED (ABOUT 1 CUP)
2.5 CUPS SWANSON® CHICKEN BROTH OR SWANSON® CERTIFIED ORGANIC CHICKEN BROTH
1 PACKAGE (14 OUNCES) PEPPERIDGE FARM® HERB SEASONED STUFFING


FOR A LARGE CROWD QUADRUPLE THE RECIPE
Directions:
Directions:
HEAT THE OVEN TO 350°F.

FOR A LARGE CROWD QUADRUPLE THE RECIPE

FOR CASSEROLE STUFFING:

HEAT THE BUTTER IN A 3-QUART SAUCEPAN OVER MEDIUM HEAT.
ADD THE CELERY AND ONION AND COOK FOR 5 MINUTES OR UNTIL TENDER-CRISP, STIRRING OCCASIONALLY.
ADD THE BROTH TO THE SAUCEPAN AND HEAT TO A BOIL.
REMOVE THE SAUCEPAN FROM THE HEAT. ADD THE STUFFING AND MIX LIGHTLY. SEASON TO TASTE. SPOON THE STUFFING MIXTURE INTO A GREASED 9X13X2-INCH BAKING DISH. COVER THE BAKING DISH.
BAKE FOR 30 MINUTES OR UNTIL THE STUFFING MIXTURE IS HOT.

FOR STUFFING THE BIRD:
HEAT THE BUTTER IN A 3-QUART SAUCEPAN OVER MEDIUM HEAT. ADD THE CELERY AND ONION AND COOK FOR 5 MINUTES OR UNTIL TENDER-CRISP, STIRRING OCCASIONALLY.
ADD THE BROTH TO THE SAUCEPAN AND HEAT TO A BOIL. REMOVE THE SAUCEPAN FROM THE HEAT. ADD THE STUFFING AND MIX LIGHTLY. SEASON TO TASTE. REFRIGERATE AND SPOON THE STUFFING INTO THE TURKEY CAVITIES IN THE MORNING WHILE PREPARING THE TURKEY TO ROAST.
 

GRANDMA'S PIE PLATE STUFFING
Ingredients:  
Ingredients:  
STALE LOAVES OF RYE AND ITALIAN BREAD
BREAD CRUMBS
WATER
EGGS
CELERY
ONIONS
1/2 STICK BUTTER
1/2 TSP. THYME
SALT AND PEPPER
Directions:
Directions:
SAVE STALE LOAVES OF RYE BREAD AND ITALIAN BREAD AND FREEZE UNTIL NEEDED
CUT INTO CUBES
SOAK IN WATER-COVER THE TOP
ADD BREAD NOT MUSHY OR DRY AND BREAD CRUMBS PLUS 3 EGGS AND MIX WELL
IN A SMALL FRY PAN SAUTE ONION AND CELERY IN BUTTER
COVER WITH WATER AND SIMMER ON LOW LIGHT UNTIL SOFT
ADD 1//2 TSP. THYME AND SALT AND PEPPER
ADD TO THE BREAD MIXTURE
BAKE AT 325 DEGREES FOR 30 MINUTES
Number Of Servings:
Number Of Servings:
20-25
Preparation Time:
Preparation Time:
15 MINUTES THE NIGHT BEFORE AND 15 MINUTES IN THE MORNING

 

 

 

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