AMBER ALERT: 15-year-old girl abducted after shooting in KC

Cooking with Karli: Tips for your turkey, Alford’s knuckle hair cheese log and more

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

KANSAS CITY, Mo. — Happy turkey day! If you’re looking for a recipe to get you through Thanksgiving starting with the turkey and follow through to dessert, then Karli has you covered. Tune into FOX 4 news starting at 4:30 a.m., Thursday, Nov. 24 to follow along.

Don’t have a TV? Click here to live stream the newscast.

Turkey

LOUISVILLE, KY - NOVEMBER 9: The GE Profile oven with Trivection Technology roasts a 22-pound turkey in just two hours. (Photo by Business Wire via Getty Images)

LOUISVILLE, KY – NOVEMBER 9: The GE Profile oven with Trivection Technology roasts a 22-pound turkey in just two hours. (Photo by Business Wire via Getty Images)

Serves 8 (1-1.5lb/person)

Ingredients:

13 lb turkey
1 T dry sage
1 T dry rosemary
1 T dry basil
½ T paprika
3 T (approximately 3 cloves) garlic, minced
1-2 T olive oil
1 tsp salt
1 tsp pepper
1 onion (chopped in quarters & stuffed in turkey cavity)
1 apple (chopped in quarters & stuffed in turkey cavity)
2 celery stalks (cut into sticks & stuffed in turkey cavity)

Directions:

Preheat oven to 325 degrees. Mix all the spices, salt and pepper together in a bowl. Rub under and over the skin of the turkey with olive oil. Put spice mix under the skin and over the skin. Stuff the turkey with the onion, apple and celery. Put any extra spices inside of the bird. Put any extra onions, apples or celery underneath the bird to enhance the drippings. Bake at 325 degrees for three hours or until internal temperature of 180 degrees in the thigh or 165 degrees in the breast. Place tin foil loosely over the top of the bird about 2/3 of the way through cooking. Make sure to cover the breast and drumsticks. This will help the skin not get too browned and prevent any drying out of the breast. Once the internal temperature is reached take the bird out and let it rest for at least 15 minutes. Reserve any drippings from the turkey for the gravy.

 

Alford’s Knuckle hair cheese log

Ingredients:

I brick of cream cheese
1/4 grated onion
1 pkg of grated Extra sharp cheddar cheese
1 tsp Garlich powder
1 small pkg chopped pecans
Chili powder

Directions:

With bare clean hands, smash up ALL ingredients except chili powder.

Roll into logs

Roll into chili powder until completely covered

Wrap in foil and refrigerate for an entire day.

Loren’s granny’s cornbread dressing

Generic file photo of dressing

Generic file photo of dressing

Ingredients:
1 8×8 pan of cornbread and half a loaf of stale bread
2 teaspoon salt
1 teaspoon pepper
1 and 1/2 teaspoons sage
1 teaspoon Accent seasoning (her secret ingredient)
2 raw eggs
2 long stalks celery, leaves included, chopped
3 green onions, tops included, chopped
broth (turkey, chicken or vegetable) about 1 cup

Directions:
Mix the first six ingredients (bread and seasonings) a couple of days beforehand. Cover with a dish towel. Stir when you think about it. Granny said this helps to set the seasoning into the bread. On the day you want to serve, mix in eggs, chopped celery and onions. Pour into a baking dish. Then pour broth over it until moist. Bake uncovered at 350 degrees until browned, about thirty minutes. If you double the recipe, do not double the sage, it will be too much. The seasoning mix is the secret. Serves 4-6, but we double it because it’s so good. Freezes well.

Green bean casserole

WASHINGTON, DC - NOVEMBER 25: Volunteers remove the ends of green beans as they participate in the annual Everything But The Turkey, an event partners with DC Central Kitchen, to prepare Thanksgiving dishes for those in need November 25, 2013 at the DCJCC in Washington, DC. Hundreds of volunteers from the DC area gathered to help prepare more than 20,000 servings of holiday dishes, including yams, stuffing, coleslaw, green beans, and a bean salad, which will be distributed to 100 area social service agencies for Thanksgiving. (Photo by Alex Wong/Getty Images)

WASHINGTON, DC – NOVEMBER 25: Volunteers remove the ends of green beans as they participate in the annual Everything But The Turkey, an event partners with DC Central Kitchen, to prepare Thanksgiving dishes for those in need November 25, 2013 at the DCJCC in Washington, DC. Hundreds of volunteers from the DC area gathered to help prepare more than 20,000 servings of holiday dishes, including yams, stuffing, coleslaw, green beans, and a bean salad, which will be distributed to 100 area social service agencies for Thanksgiving. (Photo by Alex Wong/Getty Images)

Ingredients:

1 can Condensed Cream of Mushroom Soup or Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups fried onions

Directions:

Step 1

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Step 2

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Step 3

Bake for 5 minutes or until the onions are golden brown.

Recipe from Campbell’s Kitchen.

Pecan pie cheesecake bars

WASHINGTON, DC - OCTOBER 19: Pecan Cheesecake Bars photographed in Washington, DC. (Photo by Deb Lindsey/For The Washington Post via Getty Images)

WASHINGTON, DC – OCTOBER 19:
Pecan Cheesecake Bars photographed in Washington, DC. (Photo by Deb Lindsey/For The Washington Post via Getty Images)

Pecan crust:
2/3 cup low carb baking mix OR almond flour OR coconut flour
2/3 cup finely chopped pecans
1/4 cup salted butter, melted
1 egg
1 Tablespoon low carb sweetener (like Truvia)
1/2 teaspoon cinnamon
1/4 teaspoon baking powder

Cheesecake layer:
12 ounces cream cheese, room temperature (one and a half blocks)
1 cup sour cream, room temperature
2 eggs, room temperature
1/4 cup low carb sweetener or to taste (like Truvia)
1 teaspoon vanilla
1/2 teaspoon maple extract
1/2 teaspoon cinnamon

Topping:
about 1/3 cup chopped pecans
about 1/3 cup semi-sweet chocolate chips or sugar free chocolate chips

Directions:
Mix the crust ingredients together and press into an 8×8 or 7×11 glass baking dish. Do not pre-bake the crust.
Beat the cheesecake ingredients together. Add sweetener to taste. Pour over crust and sprinkle on the toppings.
Bake at 350 degrees for 30 to 40 minutes, until it’s barely set in the middle. Chill before serving. Adapted from low-carb blogger Briana Thomas.

Pumpkin Pie

WASHINGTON, DC-November 4: Buttermilk Pumpkin Custard Pie. (Photo by Scott Suchman/For the Washington Post)

WASHINGTON, DC-November 4: Buttermilk Pumpkin Custard Pie. (Photo by Scott Suchman/For the Washington Post)

Ingredients:

1 – 14oz can sweetened condensed milk
2 Large Eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 – 9 inch unbaked pie crust
1 – 15oz can pumpkin

Directions:

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.