Thursday, November 27, 2008

Kat's Turkey Dinner

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.

Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
Remove from oven and let cool completely.

1 pkg. sugar free sparkling white grape Jello
1.5 c. hot water
2 c. cooked rice
20 lg. marshmallows, cut in pieces
1 (bag) frozen chopped pineapple
1 c. whipping cream, whipped
1/2 cup chopped pecans pieces

Dissolve Jello in hot water, stir in frozen pineapple and rice. Chill until nearly set, then fold in marshmallows,nuts, and whipped cream. chill until dinner.

hard boil 8 eggs, chill overnight in shell
slice horizontally, scrape out yokes, set white aside in deviled egg platter
in bowl, mix, mustard, Tabasco sauce, miracle whip, pickle juice, sugar, an diced pickles and blend
refill whites and dust with paprika/chili powder blend

rinse and separate the skin from the breast and legs, chop off wings at the joint, and tuck in neck under flap, and rub under skin of bird with seasoning: lemon pepper, Italian seasoning, black pepper, sea salt, chili powder. if skin tears, pin up with bamboo skewer.
add 1 Tbl of flour to Reynolds turkey bag, shake, add turkey, stuff with quartered potatoes that have been seasoned with turkey seasoning mix, place in rectangular cake pan, vent top of bag, and bake for 3 - 4 hours at 350'F

peel and rinse 4 huge yams, cube and boil in just enough water to cover until fork tender. drain well.
combine: 1/2 bag mini marshmallows, 1 small can sweetened condensed milk, 1 small bag frozen pineapple chunks - chopped, 1 stick of butter, diced up, 1 cup brown sugar and fold in, 1 tsp cinnamon, 1/2 tsp nutmeg. split into two bread pans, sprinkle with more marshmallows, bake for 15 minutes til marshmallows are golden.

thaw out left over bread butts, cut up and toast.
saute celery, onions, carrots and bell peppers, combine with toasted butts
drench with juice from turkey, add whole cranberry's and sage and seasonings.

3 Tbl butter melted in cast iron skillet on medium heat
dice up FINELY giblets, brown in butter with minced onion
add in 1 tsp black pepper, 1/2 tsp sea salt, 1 tsp Italian seasoning, sautee' until onions are translucent, add 1/4 cup of turkey drippings, and
3 Tbl Flour, and wisk
add in 2 Cups of milk, continuously wisk, on low heat, simmer for 15 minutes, add milk to keep consistency smooth and garnish with three sliced hard boiled eggs.