All Things Holiday Thread!

[Medusa]

I baked 5 dozen cornbread muffins for absolutely no reason today while working at home and kinda panicked a little when it occurred to me that I would have to do something with them.

SO!

I am putting them in the oven overnight to stale and then I'll break them up in the morning and put them in freezer bags to use in my cornbread dressing in a few weeks

[Rockinonahigh]

I have a trick I use to keep a turkey moist with lots of flavor,I take a can of peaches 1/2 stick I puree the peaches juice and all then melt half stick of lite butter and a half shot of good white wine( use the kind you would drink or if you don't care for wine,leave it out)Then mix it all together thin enough to use in a injector,then shoot the bird up every where you can,if it;s to thick add more peach juice ( do not add water as it will mess the whole thing up..For the cavity I stuff one large juicy peeled orange cut in half one large apple peeled,quartered and un seeded with a couple if sticks of celery stuff it in the bird after you season the cavity first with what ever you care to use.Cross his legs then tie with cooking twine.Now wrap in foil snugly the cook in a turkey pan or roaster till done.A fue minits before it comes out of the oven take to top foil off to expose the turkey,pop back in the oven til it turn golden brown.I promiss this will workas it never has failed to work for me.

[Jar]

Originally Posted by Medusa

I am putting them in the oven overnight to stale and then I'll break them up in the morning and put them in freezer bags to use in my cornbread dressing in a few weeks

My mom makes the best dressing I've ever had! I love the stuff. She won't be here for the holidays so I'll be attempting to make it for the first time. Wish me luck

[ahk]

My wife she makes good stuffing-- with herbed fresh baked bread, water chestnuts, green chili turkey sausage, celery, onion, garlic,fresh sage, and drippings from the turkey.

We haven't decided if we wanted to do it or not this year-- since we've kind of have gone gluten free-->paleo--->primal. We are still deciding on it.

This year we decided to make a turkey breast and still cook it the way we normally do with a larger bird. I brine mine with apple cider, cold water, fresh rosemary leaves, garlic, kosher salt, pepper corns, bay leaves, maple syrup, orange peels, and bay leaves. I boil mixture then let it cool. Let turkey bathe in it over night. Its been one of the best mixtures we've come up with.

So what does everyone usually serve with their bird? or main dish? (for those who don't cook the Tom)

[Corkey]

Originally Posted by ahk

My wife she makes good stuffing-- with herbed fresh baked bread, water chestnuts, green chili turkey sausage, celery, onion, garlic,fresh sage, and drippings from the turkey.

We haven't decided if we wanted to do it or not this year-- since we've kind of have gone gluten free-->paleo--->primal. We are still deciding on it.

This year we decided to make a turkey breast and still cook it the way we normally do with a larger bird. I brine mine with apple cider, cold water, fresh rosemary leaves, garlic, kosher salt, pepper corns, bay leaves, maple syrup, orange peels, and bay leaves. I boil mixture then let it cool. Let turkey bathe in it over night. Its been one of the best mixtures we've come up with.

So what does everyone usually serve with their bird? or main dish? (for those who don't cook the Tom)

Palio stuffing recipes.
http://www.paleofood.com/stuffings.htm

[ahk]

Originally Posted by Corkey

Palio stuffing recipes.
http://www.paleofood.com/stuffings.htm

Thank you.

Actually, been considering this one

[Jesse]

I do not have any family really, but that will not stop me from cooking. I bought two 16 lb turkeys this week on sale for .59 a pound. I will roast both and then debone and can them in the pressure canner, so that I can nosh out on roasted turkey all year. Not sure what I am going to do for Christmas just yet.