Turkey OREO Balls
1 pack of OREO cookies
8 ounces cream cheese softened
10 ounces melting chocolate
candy corn
candy eyes
Reese’s pieces
Red icing
Crush a whole package of OREO cookies in the food processor.
Combine softened cream cheese and crushed OREO’s; mix until well combined.
Roll into 1-inch balls and place on a parchment-covered baking sheet. Chill for 1-2 hours.
Melt chocolate in a microwave-safe bowl for 1 minute, stir and continue melting for another 30 seconds if needed.
Dip one OREO ball at a time and immediately decorate with candy eyes, candy corn and Reese’s Pieces.
Add a wattle with red icing.
Keep refrigerated until ready to serve.
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Turkey Cookie Treats
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker™ Whipped chocolate frosting
Candy corn
1 tube (4.25 oz) Betty Crocker™ yellow decorating icing
M&M's® minis chocolate candies
1 tube (0.68 oz) Betty Crocker™ black decorating gel
Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add M&M's™ minis chocolate candies for eyes; pipe black gel for center of each eye.
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Ciabatta Stuffing with Chestnuts and Pancetta
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat oven to 350°F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer. Source: REE DRUMMOND
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Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Preheat the oven to 400°F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
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The Best Sweet Potato Casserole
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350°F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
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Caramelized Butternut Squash
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400°F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
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My Favorite Turkey Brine
3 cups apple cider
2 cups brown sugar
1 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
5 cloves garlic, minced
4 sprigs rosemary, leaves stripped off
Peel of three large oranges, removed in large strips
1 turkey
Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.
Source: Ree Drummond
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Thanksgiving Turkeys(photo)
1 cup semisweet chocolate chips
30 candy corn candies, plus 6 white tips of candy corn
6 chocolate sandwich cookies
6 mini peanut butter cups
6 malt balls
1 cup Red Frosting, recipe follows
6 chocolate sandwich cookies with top cookies removed
Red Frosting:
1/2 stick (1/4 cup) unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk
Red food coloring, as needed
Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
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Turkey Cheese Ball (photo)
1 8 oz. package cream cheese
1 cup shredded cheddar (I shredded a chunk of cheddar cheese)
About 1/2 cup of chopped up mixed nuts
2 candy eyes (bought these at Stop and Shop
1 Slim Jim
pretzel sticks
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and "beak".
Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar. I do this all my hand but if you have a food processor it would probably go faster. I stir and "cream" until both cheeses are thoroughly mixed together. Then I pop this mixture into a piece of plastic wrap and form it into a ball. At this point it goes into the refrigerator for a few hours to firm it up.
Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.
Place pretzels as in picture to make the nice full tail of the turkey. A bit of chocolate melt to glue the round chocolate candy to about a 4 or 5 inch piece of Slim Jim. It was a bit tricky to get this to stay in place and eventually I placed it in the freezer in order to harden it up faster. I glued on the eyes and "beak" candy corn and placed in the freezer for a few minutes. After inserting the "neck" Slim Jim into the cheese ball, I placed the entire thing on a plate and into the refrigerator for overnight. photo aapictures/foodimages/turkey-cheeseball
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Herring in Sour Cream
One jar of herring in sour cream. Place chopped lettuce in fancy dish and spoon herring on top. Serve with a wedge of lemon.
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Roast Turkey
Season turkey and stuff the day of roasting. Place turkey breast-side down in cooking bag or in roasting pan. Place onions on turkey, seal bag and roast according to the directions on package. After turkey looks pretty brown, turn right-side up for rest of cooking.
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Grandma Marge's Christmas Salad
1 Tbl. lemon juice
2 Tbl. sugar
1 Tbl. cornstarch
1 beaten egg
white grapes
marshmallows
crushed pineapple (drained, save)
walnuts
whipping cream
Cook until thick:
Pineapple juice, lemon juice,
sugar, cornstarch and egg.
Cool.
Add to fruit.
On serving day:
Whip cream until peaks form.
Add cream and nuts.
Keep refrigerated.
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Turkey Dressing
1 pkg. Pepperidge Farms Dressing
1 pound sausage (sweet or hot)
1 large onion
2 stalks celery
1 clove garlic
1 bell pepper
Fresh parsley
Salt and pepper
1 tsp. thyme
2 tbl. Worcestershire sauce
1/2 c. parmesan cheese
1 can chicken broth
In large fry pan, fry sausage until brown,
adding onion, celery, and garlic.
Add dressing to pan and soak up oil.
Transfer to large bowl.
Put in seasonings and add broth to moisten breading.
Add hot water, if the one can of broth is not enough.
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Green Beans Almondine
2 lbs. frozen green beans.
Cook approximately 15 min.
Drain any water that settled.
Add 1/2 stick of butter.
Sprinkle 1/2 cup of slithered
almonds just before serving.
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Whole Cranberry Sauce
4 c. cranberries
2 c. sugar
1 to 2 c. water
Wash cranberries and place in large saucepan.
Stir in sugar and water.
Boil until cranberries pop.
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