Maple-Roasted Turkey with Sage Butter

I fixed this turkey for Thanksgiving and it was excellent!!! I removed the bacon off the top at about 1/2 hour before it was done to brown the top ~ it didn't suggest this in the recipe. Our turkey was close to 18 lbs so it cooked 4.5 hours. I also added rosemary ontop.

Maple-Roasted Turkey with Sage Butter
Recipe by Tyler Florence

1 sticks unsalted butter, softened to room temperature

1/4 bunch fresh sage, finely chopped

Kosher salt and freshly ground black pepper

1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded

8 strips bacon

1/2 cup maple syrup

2 tablespoons hot water

Preheat the oven to 350 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Thanksgiving Cookies

Ben and I made these fun Pillsbury Thanksgiving Cookies this afternoon. We didn't find candy corns as in the recipe but apparently Ben deemed sweet and sour gummy worms a good substitute so I cut them in half and we improvised.

My folks, grandmother and brother will be coming over tomorrow and voila, our menu. . .

appetizers

Crab Appetizer (Mom is bringing)

Chips and Dip

main meal

Turkey (I'm trying Tyler Florence's Maple Roasted with Sage Butter recipe)

Apple and Onion Stuffing

Cranberry Sauce

Rolls

Mashed Potatoes

Sweet Potato Casserole with marshmallows ontop (my grandmother will bring these)

Peas

Corn Casserole (again, my grandmother brings..)

Homemade Macaroni and Cheese (my grandmother will bring or she isn't allowed in!)

Squash Casserole (Mom is bringing)

Green Bean Casserole (Mom is bringing)

Sweets

Apple Pie

Pumpkin Pie

Can't wait!!!

Snappy Smothered Chicken

This was very good! I am always looking for new chicken recipes to try and this one was in a recent issue of Southern Living Magazine. I didn't use mushrooms (can't stand them!) and substituted cream of chicken soup. Try it ~ you won't be sorry.

Snappy Smothered Chicken

1 (8oz) package wide egg noodles

1 teaspoon paprika

1 teaspoon dried thyme leaves, crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

3 Tablespoons butter

1 large onion, chopped

1 (16oz) package mushrooms, sliced

2 teaspoons jarred minced garlic

1 can cream of mushroom soup

1 1/3 cup milk

1 rotisserie chicken, cut into serving pieces

2 Tablespoons chopped fresh parsley

Prepare noodles according to package directions. Keep warm.

Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and saute 8-10 minutes or until onion is tender. Stir in garlic and paprika mixture; saute 2 minutes. Add soup, milk and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10-15 minutes or until chicken is thoroughly heated. Stir in 1 Tablespoon parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.

Canary Lemon Cake

If you like lemon cakes, you will love this one!!!! My Ben's favorite cake is lemon and this is one makes him smile with fork on the ready :)

Canary Lemon Cake
1 package lemon supreme cake mix
1 (3.4 oz) package lemon instant pudding mix
1/2 cup water
1/2 cup vegetable oil
4 large eggs
3/4 cup lemon juice, divided
2 cups sifted powdered sugar

Combine first 5 ingredients; add 1/2 cup lemon juice, and beat 2 minutes at medium speed of an electric mixer. Pour batter into a greased and floured 13X9X2-inch pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack.

Combine remaining 1/4 cup lemon juice and powdered sugar, stirring well. Drizzle over cake. Cut into squares.

Easy Texas Chili

This is my favorite Chili recipe and oh so comforting on a cold day. I top each serving with shredded cheddar cheese and serve with cornbread. Enjoy!

Easy Texas Chili
1 lb ground chuck
1 small onion, chopped
1 teaspoon minced garlic
1 (16-oz) can chili hot beans, undrained
1 (6-oz) can tomato paste
1 1/2 cups water
1 Tablespoon chili powder
1 teaspoon salt

Combine first 3 ingredients in a Dutch oven; cook until beef if browned, stirring until it crumbles. Drain and return to Dutch oven. Add beans and remaining ingredients; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Yield- 6 cups.

Southern Easy Chocolate Cake

Oh MY is this ever so good! My friend, Betty Peterson, made this for our recent stitching get-together and it was divine - so moist! If you are a chocoholic, you MUST try this!!!

Southern Easy Chocolate Cake
Mix: 2 C. sugar and 2 C. flour

Bring to boil for 1 minute: 1 C. water
1 stick butter
1 C. canola oil
4 T. baking cocoa
Pour above over flour/sugar mixture and add:
½ C. buttermilk
2 eggs
1 tsp. baking soda
Dash salt

Bake in 9”x13” greased and floured baking pan at 350 degrees for approximately 45 minutes.

Icing
Bring to boil:

4 T. milk
4 T. baking cocoa
1 stick butter
1 tsp. vanilla
Add to 1 lb. box of confectioners’ (10x) sugar
Spread on hot cake in pan.
Cool and serve.