Cooking with Karli: Thanksgiving day recipes
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.
Serves 8 (1-1.5lb/person)
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)
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.
Take pan drippings from the turkey and put into sauce pan. If you don’t have enough add extra chicken stock/boullion cubes to add extra juice. Mix cornstarch and water together first then add that mixture to the drippings juice in the pan. Stir constantly until desired thickness and serve over mashed potatoes.
Serves 8 (1-2 potatoes/person)
12 potatoes, peeled
Salt & pepper to taste
¼ c milk
¼ c butter
Peel potatoes before putting into boiling water. Boil potatoes until soft and mashable. Mash then with a masher first then add to a mixing bowl. Add salt and pepper, butter and milk (optional to add garlic in now too) and start mixing by hand. Take hand mixer and blend until almost smooth but still some lumps. If you blend too much the texture will become glue-like (avoid that). Serve with gravy.
2lb green beans, ends trimmed
Butter or Olive Oil
Optional: bacon, mushrooms or garlic
Heat saute pan over medium heat then add oil or butter. Saute the green beans until they are tender but not mushy. If you plan to add mushrooms or garlic or bacon, put that in the pan first and cook about half way before adding in the green beans.
Stuffing / Dressing
I use a box mix, follow that recipe!
Fool proof: Open the can (both sides) slide cranberry sauce out!
1 Can pumpkin
1 12 oz can evaporated milk
¾ c sugar
1 t cinnamon
½ t salt
½ t ginger
½ t nutmeg
1 unbaked 9” pastry shell
Whipped cream to top the pie
Preheat oven to 425 degrees. Mix pumpkin, sugar, spices and eggs together. Gradually stir in evaporated milk. Pour entire mixture into pastry shell in pie pan. Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees and bake 40-50 more minutes or until a knife inserted near the center of the pie comes out clean. Cool on a wire rack for two hours. Top with whipped cream.