First what is the best way to cook it?? There are as many ways to roast a turkey as there are Moms I bet, but this one is fantastic..
THE Turkey...
by Shari
This has got to be the tastiest turkey ever made...
First melt a stick of butter then add a bottle of white wine usually a Chardonay. Then add garlic, thyme and basil. I used about 1 Tblsp. crushed garlic and 1 tsp. each thyme and basil. Let this simmer approx. 30. min. While this is simmering get the turkey ready. Fix the turkey up and put it in the roasting pan, then cover the exposed area with cheese cloth. Use 4 layers of cheese cloth and completely wrap him up. (sit him on it and wrap it over each side) When ready to go in the oven use a baster and baste with the butter/wine. Baste about every 20 min., until the mixture is gone, then use the juice from the turkey. The cheese cloth helps hold the moisture and flavor in the turkey. The cloth gets dark but when you take it off the turkey is a beautiful golden brown.
This turkey is WONDERFUL!! The first time I cooked this
it only lasted 3 days and the kids asked to take it to lunch at school
even.. we used the last bit on our Friday night Pizza.... mmmmmmmmm
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Here are the recipes that we used for our cooking day..
Really not much of a recipe..
After removing the meat from the turkey bones we put the bones and skin and everything else into a large stock pot with lots of water and onion plus extra onion skins, celery tops and a carrot or so and boiled it. Cook for 3-4 hours then strain and defat. This is delicious broth.
From this broth I made gravy by adding 3T flour mixed
with water for every 2 cups of broth. Then I portioned out nice turkey
slices into zip bags, for turkey and gravy dinners covered each with about
2 1/2 cups gravy then sealed.
To serve: Thaw overnight in the refrigerator or
thaw in the microwave. Microwave until hot, or heat in a skillet on the
stove.
This serves about 6 for each bag.
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Every year My Mom likes to
make this with some of our left-over turkey..
We call this Viva la Chicken.. I don't know why we call
it that we have never made it with anything other than Turkey!! :o)
Viva la Chicken..
Serves: 6
3 c. cooked chicken
1 can cream chicken soup
1 can cream mushroom soup
1 c milk
1 sm. can diced green chilies
1 onion chopped
1 dz. corn tortilla
4 c. cheddar cheese grated
Combine soups, milk and onions.
Grease large shallow baking dish , add 2T water. Layer tortilla, chicken, then soup mix; top with cheese, refrigerate for 24 hours.
To Freeze: Cover with foil and seal well. Label and Freeze
To Serve: Thaw overnight in the refrigerator. Bake at 300 for 1 to 1 1/2 hours until piping hot
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Serves: 6
Prep Time: 15 Min.
Cook Time: 40 Min.
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom
Soup
3/4 cup Pace Picante Sauce (I use my homemade)
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6 inch), cut into 1 inch pieces
1 cup shredded cheddar cheese (4 ounces)
TIP: For 3 cups cubed cooked chicken, in medium saucepan over medium heat, in 6 cups boiling water, cook 1 1/2 pounds skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
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(from Southern Living Do-Ahead Cookbook)
Makes 4 individual six inch pies
1 C chopped onion
1 C chopped celery
1 C chopped carrot
1/3 C butter or margarine, melted
1/2 C all-purpose flour
2 C chicken broth
1 C half-and-half
4 C chopped cooked chicken or turkey
1 C frozen peas, thawed
1 tsp. salt
1/4 tsp. pepper
Basic Pastry
4 C all-purpose flour
2 tsp. salt
1 1/2 C plus 1 Tblsp. shortening
1/3 to 1/2 C cold water
Sauté' first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt, and pepper.
Prepare Pastry: Mix flour and salt. Cut shortening into flour till the size of peas. Add water 1T at a time and mix gently.
Divide Basic Pastry into 8 equal portions . Roll 4 portions of pastry to 10 inch circles on a floured surface.
Place in four 6 inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.
To Freeze: Cover tightly and freeze up to 4 month (I've made double batches at the same time and froze them for a couple of months)
To Serve: Bake, uncovered at 400 for 1 hour or until crust is brown
Note: The last time i made this I only made the filling and froze.. I have served it over rice, served with noodles and baked with a biscuit topping.. so this is a very versatile recipe!!!
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Recipe By : Angela in Virginia
Serving Size : 12
12 oz spaghetti
1 1/2 cups cheddar cheese, low fat -- shredded
1 1/2 cups monterey jack cheese -- shredded
1 1/2 cups onion -- diced
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
10 ounces milk, 2% low fat
3 cups chicken -- diced
Cook spaghetti until al dente, drain. Sauté onions with cooking spray. Mix all ingredients in a large bowl.
To Freeze: Divide into bags and freeze.
To Serve: Thaw Tetrazzini and put in baking dish. Bake uncovered in preheated 350 F oven until bubbly, about 30 to 40 minutes. Can top with bread crumbs and more grated cheese.
Note: If you triple this you need a VERY LARGE bowl to mix it in...
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