It’s that time again! Whether you gather around the Thanksgiving table and share what you are grateful for, escape on a vacation, come together for a game of backyard American football, or sit around a campfire with a cup of hot chocolate, there is generally one thing we all have in common when celebrating Thanksgiving: YUMMY FOOD! As we at Anchor Audio wish you a Happy Thanksgiving, we’ve put together a list of thanksgiving recipes from the kitchen of our company President, Janet Jacobs. These are delicious recipes, and we encourage you to try them!
The Bird (Turkey)
- Purchase a fresh or frozen bird, at least 18 pounds.
- Bring the bird home, wash him, and remove the giblets and neck (tucked into the bird’s two cavities). Then place the giblets and neck into the refrigerator. They are used later for gravy.
- Follow the normal directions on the package for thawing the bird. (We place our bird in a cooler with ice and water overnight.)
- On Thanksgiving morning, remove the bird from the water and pat him dry with paper towels.
- Buy Pepperidge Farm’s herb shredded stuffing. Not the corn bread, the regular herbed bread. (It comes in a blue bag.)
- Take a handful of chestnuts and boil them in water for about 10 minutes. After boiling them, run them under cold water to cool them off. Carefully slice them in half. Scoop out the nut part with a spoon.
- Buy 1 lb. of chorizo sausage or Jimmy Dean’s hot sausage. Crumble this up and place into a frying pan with one chopped onion, 3 stalks of chopped up celery, and 1 teaspoon of poultry seasoning. Sauté together until the vegetables are soft.
- Place this fried mixture into a big bowl with the stuffing and the chestnuts. Moisten with canned chicken broth until it will hold together in your hand.
- Place the stuffing into both cavities of the bird with a large spoon. Lace the cavities of the bird shut with string and metal pins. (Grocery stores carry these in a little kit.)
The Gravy Preparation
- Place the giblets and the neck of the turkey in a pot of water with celery stalk tops and a couple of chicken bouillon cubes. This mixture stays on low all day while the turkey cooks. It is the stock for the gravy.
Roasting the Bird (Into the oven it goes…)
- Preheat oven to 325 degrees Fahrenheit.
- Place the stuffed bird into a foil roasting pan with the bird breast up.
- Before inserting the bird into the oven, place the following vegetables around the bird:
- 2 Yellow Onions (Cut in half)
- 2 Red Onions (Cut in half)
- 4 Red peppers (Cut in half with seeds removed)
- 1 ½ lbs. of Peeled Carrots (Chopped into pieces)
- Put a couple of pats of butter on the top of your bird. Make a tent of aluminum foil and place loosely over the bird.
- Every so often, pop open the oven, and baste the bird with one of those squeeze bulb basters. More butter can also be put on top as you cook the bird.
- As your turkey cooks, combine the following ingredients in a separate bowl:
- ¼ cup of Honey
- ¼ cup of Balsamic Vinegar
- ½ teaspoon Ground Cinnamon
- Brush the mixture onto the top of the bird. It will spill down to the vegetables.
- Take the thermometer and put the point into the thickest part of the breast to the bone. When the internal temperature reaches 150 degrees, your bird is complete.
- Remove the foil tent to allow the bird to brown nicely, and your bird is complete! Mmmmm… My mouth is watering just thinking about it!
(Continue checking the bird to make sure it reaches at least 150 degrees before removing from the oven! This can take anywhere from 4 hours to the entire day, depending on how big your bird is. Let the bird cool for 20 minutes before carving into pieces and serving.)
All of the juices left in the roasting pan are now going to become gravy.
- Place the roasting pan on the stove and turn on the burners to medium/low.
- Go to your gravy stock which has been simmering all day. Add a handful of flour to your gravy stock that has been simmering all day, a little at a time, and stir. (Corn starch works as well.)
- Mix over the heat. (Add a bit more flour if you prefer thicker gravy.)
- If you like, you can chop up the giblets and add to the gravy as well. (We always throw away the neck.)
- Buy 5 large brown russet potatoes or 6-8 small red potatoes. (I like the red ones.)
- Skin brown potatoes, or wash the red ones and leave the skin on.
- Slice the potatoes into large cubes and place in a pot with water that covers them.
- Boil the potatoes until you stick a fork in them and they are soft.
- After potatoes are soft, drain the water off.
- Place the cooked potatoes into a big bowl to either use a blender or hand masher.
- Add a generous amount of butter to the hot potatoes. Slowly add chicken stock (out of a can) or milk to get them nice and fluffy.
- Blend or mash to desire!
- Salt and pepper to taste.
Sweet Potato Casserole
- Buy 6 yams (dark red color) from the vegetable section. (Any grocery store should carry these.)
- Preheat the oven to 425 degrees. Rinse off the yams, place them on a pan. Insert the yams into the oven for at least 1 hour.
- Remove the yams from the oven and let them cool.
- After cooling, slice in half and scoop out the pulp into a large bowl.
- Add one small can of crushed pineapple into the mix.
- Add white ground ginger to taste – at least a tablespoon full. (You can buy this in a jar in the spice section of the grocery store.)
- Mix thoroughly.
- Top mixture with miniature marshmallows.
- Place under the broiler for 1-2 minutes just before serving to brown the marshmallows. (YUMMM!)
Green Bean Casserole
- Buy a can of French’s fried onion topper. (Any grocery store should carry these.)
- Follow the recipe on the can.
- The recipe calls for green beans, cream of mushroom soup, milk, salt and pepper. (I prefer to use steamed fresh green beans instead of canned.)
Apple Curry Soup
1 can Cream of Chicken Soup
1 15 oz. Jar of Applesauce
1 can of Chicken Broth
Curry Powder to Taste (You can find in the spice section).
- Combine all ingredients in a saucepan and heat thoroughly. That’s it! (For a large crowd, double the recipe.)