wilkes

Marshmallow Topped Sweet Potatos
6 cups hot mashed sweet potatoes (prepared without milk and butter)
1 cup milk
6 tablespoons butter or margarine, softened
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoon vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows
In a large mixing bowl, beat the sweet potatoes, milk, butter, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth. Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown. Yield: 10-12 servings.

Yams,Bushman, yams. Candied ones

Let's talk about yams.

I CHEAT!!!! LOL, when i need a gravy for turkey or a baked chicken, i use a couple of cans of cream of chicken soup and thin it to medium consistency with chicken broth, get it really hot and stir well. makes the best yellow chicken gravy you have ever tasted and no one knows exactly what it is or how i made it but they sure do like it.

How do you guys make your turkey gravy? I keep my turkey covered with foil while baking. Completely covered, not just a foil tent. I remove all the juice from the pan that cooks out of it and add black pepper, bring to boiling and pour in a can of turkey broth in which I've mixed corn starch and some powdered chicken boullion. Let it boil to thicken. I never liked giblets in my gravy.

Thanks, Daddy P, yours sounds yummy, too. I'm thinking of trying sugars for Thanksgiving and yours for Christmas. You know what? I really like food. I mean a whole lot.

By hard to make, I didn't mean difficult. I just mean it takes more time.

Here is my dressing ball recipe. Sorry it took so long to dig it out. It is a little harder to make than the other recipe posted here so you may want to try the easier one. This one is very good though. It makes a huge pan full of balls.

Dressing Balls

1 large bag Pepperidge Farm Stuffing
1 cup chopped celery
1/2 cup chopped onion
1 stick margarine
1 egg
2 cans chicken broth
2 cans cream of chicken soup

Melt margarine in pan, add onion and celery. Cook until tender.

In large bowl add stuffing, egg, one can of chicken broth, celery and onion. Mix well and form into large balls.

In saucepan mix 1 can chicken broth and 2 cans of soup. Heat.

Add balls to large baking dish or pan. Pour soup mixture over. Bake 375 for 45 minutes.

I did these for the RJ Rynolds family picnic and it was a huge hit and tasted great .I used the giblets and made a big pot of gravy to serve with chicken.

Check out this site ,it will show you how to do it .

http://www.herculesengines....

Hey Bushman, I've done the fried turkey but never the trashcan. Hit me with some instructions!!!!

I brine mine in a cooler and then 10 to 12 hours in smoker.
Or do a trash can turkey soo good.

Bushman, I use an empty, clean 5 gallon bucket and make a brine of kosher or sea salt mixed with ice water.

yams

Turkey Tips
....How To Thaw A Frozen Turkey....
Never thaw a frozen turkey at room temperature!! Thawing a turkey in the microwave is not recommended! Use one of the following methods instead:
REFRIGERATOR
This is the best way! Leave the turkey in its original bag, set it in a pan, and put it in the refrigerator. It takes about 4 hours per pound -- two or three days for an average size turkey.
COLD WATER
If you're in a hurry you can use this method. Leave the turkey in its original bag, put it in the sink, and cover it completely with COLD water. Either leave the water running slowly or change it every half hour. This method takes about 30 minutes per pound, or 6-9 hours for an average size turkey.
Once thawed, the turkey must be used within seven days. Keep it cold in the refrigerator until ready to roast.
....How To Stuff A Turkey....
The best and easiest way to prepare turkey dressing is to do in on the stove top instead of stuffing the bird. Or you can bake your stuffing in a greased, covered casserole during the last hour while the turkey roasts. Either method saves you preparation time and saves roasting time.
Also, of all the foods included in your turkey dinner, the stuffing carries the highest risk of being undercooked, with the associated risk of foodborne illness. Cooking the stuffing separate from the turkey substantially reduces these risks.
However, if you decide to stuff the turkey, follow these tips for a safe, delicious side dish (go to recipes for some delicious suggestions):
Stuff your turkey only at the last minute before roasting. If you need to save time you can prepare the dry ingredients and perishable ingredients separately the day before, then combine them just before roasting time.
....Cooking Perfect Turkey....
This is where many people are needlessly intimidated. Roasting a turkey is as simple as 1-2-3, and takes only a few minutes. Studies show all of the following can be done using less than 10 minutes of your time:
After thawing, remove the turkey bag. (Tip: save the bag to refer to the cooking times and roasting instructions.)
Remove the neck and giblets from the neck and body cavities. (Tip: If necessary, just push down gently on the legs and they'll slip right out of the leg clamp so you can get into the body cavity. This clamp is oven-safe and won't melt.)
Rinse the turkey inside and out with cold water.
If stuffing is desired, LOOSELY stuff the body and neck cavities with stuffing, then reset the legs in the clamp. See "Stuffing a Turkey"
Place the turkey in a roasting pan with the Tender-Timer® gauge unobstructed. Cover with a lid, or fashion your own cover with a loose foil "tent". (Tip: remove the cover for the last hour for final browning.) Roast in a pre-heated 325° F oven.
Roasting will take about 15 minutes per pound if the turkey is not stuffed. Stuffed turkeys require an additional 1/2 to 1 hour cooking time.
Approximate Roasting Time for Unstuffed Turkey
Weight in Pounds Approx. Roasting Time (hours)
8-12# 2 3/4 -- 3 Hours
12-14 # 3 -- 3 3/4 Hours
14-18 # 3 3/4 -- 4 1/4 Hours
18-20 # 4 1/4 -- 4 1/2 Hours
20-24 # 4 1/2 -- 5 Hours

There is no need to baste the turkey. Studies show basting liquid poured over the surface of the turkey does not penetrate the skin. Most turkeys are pre-basted, with broth already deep inside the meat, making it more moist and tender. And repeatedly opening the oven door to baste the turkey only heats the kitchen and prolongs the cooking time. Don't bother basting -- it's not necessary!
How to tell when the turkey is done:
A meat thermometer inserted into the deepest portion of the breast should read 170° F, or 180° F in the thigh. Stuffing should be at least 165° F.
If the leg moves freely and the hip joint gives readily or breaks, the turkey is done.
If juices run clear after piercing the thickest part of the inner thigh, the turkey is done.
When the turkey is done, the Tender-Timer gauge will pop up. Watch out -- the turkey and its juices are scalding hot! Let the turkey stand for about 20 minutes before carving. This will not only make it easier to carve, but will make it more uniformly moist. Unclamp the legs, and remove the timer by lifting it by its white outer edge. Remove all the stuffing from the turkey as early as possible.
Stuff the body and neck cavities of the turkey loosely. Stuffing expands as it cooks. This will also shorten cooking time.
As a rule of thumb, allow about 3/4 cup of stuffing per pound of turkey. Extra stuffing can be baked separately.
Some people prefer to close the openings of the body and neck cavities with string or skewers to hold the stuffing inside. Usually, this is not necessary, and is completely optional.
Remove all the stuffing from the bird as soon after roasting as possible.
Reheat leftover stuffing to at least 165° F.

You've probably already done this sometime before, Bushman, but I didn't see it. So, how about tips on the perfect turkey

This is a holiday favorite, Thanksgiving and especially Christmas. My family really enjoys it throughout all the cool weather months. I know it's still summer, but since this morning is relatively cool, I just had to make some. Thought I would go ahead and post it.

Hot Spiced Tea

7 cups water

3 cinnamon sticks

15 whole cloves

bring to a boil and cover with lid

boil 12 min.

turn burner down to warm and wait until water stops boiling

add 1 family size or 3 reg. tea bags

cover with lid

steep 30 min.

remove tea bags

put 1cup sugar and 1 or 2 tablespoons lemon juice in a pitcher

pour tea into a pitcher through a strainer, stir until sugar is dissolved and put in fridge

when you want hot tea, pour into a mug and microwave

If you don’t have whole cloves and/or cinnamon sticks, use ½ teaspoon ground cinnamon and ¼ teaspoon ground cloves. Line the strainer with a clean cloth napkin if you use ground spice.

I bumped to the top it's a great recipe.

sugarpye (view profile)
Posted 06:59 am, 09/04/2008

DRESSING BALLS--TENNESSEE STYLE

1 PKG PEPPRIDGE FARM HERBAL DRESSING MIX
1 CAN CREAM CHICKEN SOUP
1 CAN CREAM CELERY SOUP

FIX DRESSING MIX AS DIRECTED ON PACKAGE. ROLL INTO BALLS AND PLACE IN CROCK POT. MIX SOUP SEPARATELY IN A BOWL THEN POUR OVER DRESSING BALLS. HEAT ON HIGH TILL SOUP JUST BARELY BEGINS TO BOIL THEN TURN ON LOW AND SERVE DIRECTLY FROM THE CROCK POT. CAN DOUBLE THIS RECIPE ACCORDING TO THE SIZE OF THE NUMBER OF PEOPLE YOUR FEEDING

the ones i make are about golf ball sized. i make them frequently, even when it isnt a holiday cause they are so easy to make and so yummyyyy!!!! they are great to take to a covered dish dinner, etc. in this particular case----SIZE DONT MATTER----LOL!!!!

Do you use the same recipe?

The ones I make are about baseball sized.