Thanksgiving at Japher's

[self biased]

depends on how much stuffing you need. try this recepie:

1/2 lb sweet italian sausage, loose.
1 lb yellow onion
1/4 cup minced garlic
12 cups diced bread
1 small package bell's poultry mix
4 oz fresh thyme
4 oz fresh savory
4 tbsp butter
salt
pepper.

let bread stand out in the air until firm before dicing. or go whole hog and use genuine stale bread. julienne or dice your onion. sautee sausage, onions and garlic. do not drain. chop your fresh savory and thyme a little and add to the mixture, heating gently. add salt and pepper to taste. throw in your butter and bread cubes and simmer for a few minutes.

i'm not wholly sure how much this will make. use your judgement on how much to add. one may also add diced celery in proportion to onion, should it be desired.

[self biased]

Originally posted by Deity Dude
I have a tremendous gravy recipe but it takes a little work.

When you buy your turkey buy 4 or 5 turkey wings. The butcher will be practically giving them away because everyone buys either whole turkeys or breasts.


Take the turkey wings and put them in a roasting pand Add lots of thyme sage and basil (fresh is best but dried is OK) Cover in olive oil and roast until brown.

In a stock pot put in a little olive oil (enough to coat the bottom of the pan) Add 2 onions cut in 1/2, about 6 carrots and 6 celery stalks all rough chopped 3 garlic cloves, 12 peppercorns to the pot. Add 1 cup of sweet to semi-sweet white wine. Braise for about 15 mins. Add the turkey wings and whatever grease/juice is in the pan. Cover with water and boil. Reduce to medium for 2-3 hours. Check every once in awhile and remove any foam that collects at the top.

Strain the liquid into a saucepan. Thicken with cornstarch/water mixture. It's awesome - but a little work.

:rightclick, save as:

[Mrs. Tuberski]

ok japher the bird got a good way to cook it!! firts clean it very well then take a hand full of margarine and rub it down, the bird ok, then season it with garlic salt and salt and pepper and some season all. pour in some beer and a touch or soy sauce. couple of shakes. cook the turkey at 300 for severl hours to ensure tenderness and baste every few hours to keep the flavors mixed in the meat. after 5 hours and several bastings hike up the temp and cook at 325 or 350 for a hour and ahalf but right before ur ready to cut and serve is when u hike the temp up. look on ur bird every half hour when u hike up the temp.

[Mrs. Tuberski]

for gravy save ur drippings from ur turkey. pour in a sauce pan and mix together in a coffee cup some flour or crn starch which ever u prefer with water till its smooth liquid . take ur drippings boil them and add ur mix in to the boiling stuff and stir till thick

[Tiamat]

Depending on how many people you're having over try to make as much as you can ahead of time so that on turkey day you have little preperation and can participate in the festivities as a guest not just the host.

[Dinner]

Originally posted by Mrs. Tuberski
for gravy save ur drippings from ur turkey. pour in a sauce pan and mix together in a coffee cup some flour or crn starch which ever u prefer with water till its smooth liquid . take ur drippings boil them and add ur mix in to the boiling stuff and stir till thick

I must say the Turkey is the best animal ever domsticated in North America. :drool:

[Japher]

thanks everyone... I look forward to DDs other recipes

and MrsT, a like that you rub your bird down with butter and feed it beer I'm sure it's good

[duke o' york]

Well after all the help you've been given here, it would be rude not to invite OT to your house.

[Mrs. Tuberski]

Originally posted by Japher
thanks everyone... I look forward to DDs other recipes

and MrsT, a like that you rub your bird down with butter and feed it beer I'm sure it's good

you would think if im gonna be shoved into a hot oven id like to be drunk tyvm I would tell ya to use fajita seasoning but the best kind u can buy i dont think is sold in ohio.

[Japher]

I buy mine from Fresno, CA: http://www.pappyschoice.com/

best Santa Maria style rubs you can buy


good garlic seasoning salt:

http://garlicfestival.stores.yahoo.net/garligarni.html

and to make our Chicago friends happy:

http://www.gibsonssteakhouse.com/restaurant/gifts/

great seasonings

my wife makes fun of me because I have a cabinet in the kitchen dedicated to spices, herbs, rubs, oils, and marinades... though she never complains at dinner time.

[Mrs. Tuberski]

this is what i use it works on everything http://www.fiestaspices.com/?page=fajitang

[Japher]

I'll probably be ordering that in about 5 minutes...

especially since it has MSG in it!

[Mrs. Tuberski]

It really is good seasons every thing the best one is the one with the green dot. if u look at the bottles they all have dots on them.
I cant say as i have a cabneit for just seasoning but then again im mexican and cook lots of mexican dishes and use bolner products for all of the cooking. The menudo spice mix is great when u add it to chili gives it a different flavor rather then just regular chili powder

[Japher]

I hate menudo

My wife does all the mexican cooking
she's big into Rick Bayless.. who, by the way, is from Chicago

[Ben Kenobi]

It's great stuff Japher, you won't be disappointed.

I've used the same for my own cooking and it's so much better then anything else.