Curry turkey

Turkey

1 whole turkey

Turmeric curry powder, cloves, fennel, peppercorn, sea salt, rosemary, onion powder, bay leaf, garlic, butter, olive oil, cilantro, sweet potato, potato. Combine and slow roast minimum 4 hours, covered with foil.

Stuffed Mushrooms

From the Kitchen of: Jessica Brainard

Stuffed Mushrooms

2 cups of cornbread stuffing

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2 splashes of heavy whipping cream

1/4 cup shredded parmesan cheese

2 tablespoons of chopped sage

Mix the first four ingredients in a bowl. Wash the mushrooms take off the stems. Scoop the mixture into the cap of the mushroom and bake on a cookie sheet drizzled with olive oil for 15 minutes.

Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

From the Kitchen of: Jessica Brainard

Sift together in a bowl:

1 cup of flower

2 teaspoons of baking powder

1/4 teaspoon of salt

3/4 cup of sugar

2 tablespoons of cocoa

Stir in

1/2 cup of milk

2 tablespoons shortening

2 eggs

Blend in:

1 cup of chopped nuts

Spread in 9 inch square pan sprayed with cooking oil

Sprinkle with mixture of:

1 cup of brown sugar

4 tablespoons of cocoa

1/2 cups of chocolate chips

Pour over entire batter:

1  3/4 cup of hot water

Bake at 350 degrease for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles at the bottom. Sprinkle chocolate chips on top and bake 5 more minutes.Serve with ice cream or cool whip.

Hot Fudge Sour Cream Cherry Pie

From the Kitchen of: Jessica Brainard

Hot Fudge Sour Cream Cherry Pie

3/4 cup butter

3/4 cup sugar

6 tablespoons unsweetened cocoa

2 tablespoons flour

3 eggs seperated

2 tablespoons of water

1/4 cup of sugar

1 cup of sour cream

2 tablespoons sugar

1 teaspoon of vanilla

1/2 cup canned cherry

Melt the butter and stir in 3/4 sugar, and coca. Stir in flour. Beat in egg yolk by hand one at a time stir in water. Beat the egg whites on high in a medium bowl an stir in 1/4 sugar and stir in chcolate mix. Pour into pieshell and bake 40 minutes. Cool. Stir sour cream sugar and vanilla in a small bowl mix well. Smooth the cream over the fudge layer. Top with cherry topping and bake 5 more minutes.

Pumpkin Pie

From the Kitchen of: Jessica Brainard

Pumpkin Pie

2 cups Pumpkin

1 12 oz. can evaporated milk

3/4 cup sugar

1 teaspoon of salt

1 teaspoon of cloves

1 teaspoon of cinnamon

1/2 teaspoon of ginger

1/2 cup of brown sugar

1/2 cup pecans

1 unbaked pie shell

Bake 40 minutes.

Cranberry Sauce

From the Kitchen of: Jessica Brainard

Cranberry Sauce

1 cup of sugar

1 cup of water

1 bag or 2 cups of fresh cranberries

Bring the water to a boil. Pour in sugar stir until it is dissolved and then add the cranberries. Let it simmer for 13 to 16 minutes. Pour into a mold and chill for 25-30 minutes.

Green Bean Casserole

From the Kitchen of: Jessica Brainard

Green Bean Casserole

Prep: 10 min. Bake: 30 min Makes 12 servings

2 cans Campbell’s Cream of Mushroom Soup

1 cup milk

2 tsp. soy sauce

1/4 tsp. ground black pepper

8 cups fresh cut green beans

4 Slices cooked bacon crumbled

1 can (6 oz.) French’s French Fried Onions (2 2/3 cups)

1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole dish. Cook bacon until crisp, then crumble, add into green bean mixture.

2. Bake at 350 for 25 min. or until hot. Stir.

3. Top with remaining onions. Bake for 5 min. more.

Pumpkin Pie Crunch Cake

From the Kitchen of: Jessica Brainard

Pumpkin Pie Crunch Cake

1 (16 oz.) can solid pack pumpkin

1 (12 oz.) can of evaporated milk

3 eggs

1 cup of sugar

1/2 teaspoon of salt

1 pinch of cinnamon stick finely grated

1 box yellow cake mix

1/2 cup of brown sugar

2 sticks of margarine sliced

1 cup of chopped walnuts or pecans

Whipped topping

For the bottom pumpkin layer combine the first 6 ingredients in a large bowl and mix well. Pour the mixture into a greased 9x 13 inch pan. For the top layer mix the brown sugar and cake mix in a bowl. Sprinkle the dry cake/brown sugar mixture evenly over top of the blended pumpkin. Sprinkle nuts on top. Dot butter over the dry cake mix and nuts. Bake at 350 degreese for 50-55 minutes. Cool completely. Serve with whipped cream topping.

NOTE: I have served this to people that don’t like pumpkin pie and they loved it.

Cornbread Stuffing

Cornbread Stuffing

1 Red Apple

1 Green Apple

1 loaf pre-made cornbread (2 box jiffy)

5 Mushrooms rinsed sliced

5 celery stalks rinsed and diced

5 carrots peeled and cut

1/2 yellow Onion diced

Fresh Sage 2 tablespoons chopped

Fresh Thyme 2 tablespoons chopped

1 teaspoon of salt

1 teaspoon of pepper

3 cloves of Garlic

1/4 cup White wine

1 lb. Sausage browned and drained

1 cup Chicken stalk

a hand full of Cranberries

Pinch red pepper

1/4 cup shredded parmesan cheese

1 stick of butter

Pre-heat oven to 400 degrees. In large skillet brown sausage drain fat. Put back in Skillet add apples & onion cook till soft. Mix with cheese, fresh herbs, mushrooms, sausage bread in a bowl mix. Spread into pan add chicken stalk, top with butter & more cheese. Bake for 45 minutes or until the top is toasted and the edges are crispy.

Sweet-N-Spicy Turkey

From the Kitchen of: Jessica Brainard

SWEET-N-SPICY TURKEY

Weight         Time

2.25kg         11/2 hour

4.5 kg            2 hours

6.75  kg(12-14 lb.)  2 3/4 hr  at 425 degrees

9 kg             3 1/2 hr

11.5kg         4 1/2

BRINE

In a large stockpot, combine spiced brine blend with 1 quart of water and bring to a boil for 5 minutes, stirring occasionally. Remove from heat and add 1 gallon of cold water. Refrigerate until completely cooled.

Place the turkey, breast side down in the Gourmet Gobbler Brine Bag, and then in a roasting pan for support. Pour liquid brine mixture over the bird. Add cold water until the entire turkey is submerged. Refrigerate overnight or about 30 minutes per pound. Remove turkey from bag. Rinse the bird thoroughly, inside and out and pat dry.

BRINE BLEND:

Sea salt, sugar, orange peel, white peppercorns, black peppercorn, green peppercorn, pink peppercorns, sage rosemary, thyme, bay leaves.

SEASON

Drizzle olive oil over the surface of the turkey. Sprinkle Smoky Peppercorn & Herb Rub over the outer skin of the bird and rub to distribute evenly.

PEPPERCORN RUB:

Salt, sage, pink pepper, onion, oregano, chives, garlic, smoked paprika, soybean oil.

Stuff with,

1 large orange (center hollowed out)

2 whole jalapeno

1 yellow onion

2 celery stalks (2 inches long)

3 fresh parsley stalks

1 bay leaf

Kosher Salt

ground pepper corn

1 tbsp dried sage

2 tsp marjoram

6 Tbsp butter

PRE-COOK

Allow 3-4 days in refrigerator to thaw. Salt or brine the turkey night before cooking. Remove neck gizzard & heart. Rinse in cold water pat dry. Degut and place a hot orange with a hole thru center place in cavity of turkey, Along with garlic, sage, butter, spices. Will take 4 1/2 to 5 hours to cook.

ROAST

Put in oven at room temperature 200 degrease first 30 min.Then turn down to 180/c/gas Breast down on roasting tray (turn right way up for 30 min to brown top.)Weigh stuffing include turkey weight. Put onion, bay leaf, celery, and parsley in cavity.Mix sage, thyme, marjoram in small bowl.Add 2Tsp in cavity, sprinkle with salt & pepper stuff the turkey. Brush with butter. Sprinkle the rest of the herbs, salt & pepper. Cook breast side down. Sprinkle & baste every 20 minutes. Reduce Heat to 325 turn breast side up. Use pan Juice to make gravy. Weigh stuffing include turkey weight. Test for doneness after 2 1/2 hr.To kick it up a notch add spicy pickled peppers, carrots, cauliflower in cavity. Test for doneness after 2 1/2 hr. Reserve 4 cups of turkey juice stalk to make the gravy.Place turkey in a roasting pan and tent with foil to prevent over browning. Roast between 325-375 for 15-20 minutes per pound. Remove foil the last hour of cooking to brown the skin. Check for doneness. The internal temperature of thighs should be 165. Remove turkey from oven. Place on cutting board. Tent cooked turkey with foil. Let stand for approximately 30 minutes to allow juices to saturate the meat evenly. Carve and serve.

Turkey Gravy

1/4 cup dry white wine

1/4 cup water

5 tbsp flour

4 cup turkey stalk

Salt & pepper

Remove 3-4 tbsp of fat from stalk. Bring wine, water, juice to medium heat. Boil for 2 minutes, strain,  set aside. In a sauce pan bring to medium heat. Warm fat until bubbly add flour. Stir rapidly, add strained juices. Cook 2 minutes. Salt &  pepper to taste. Pour into sauce-boat. Measure ingredients in advance to make quickly before serving for added flavor stir in 2 tbsp sherry white wine.

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