After Christmas I found a great deal on turkey’s … .10 cents per pound. I got a 20 pound turkey for $2. I knew I couldn’t pass up that deal. I decided to look for a new turkey roasting recipe when I came upon this one.
I must admit this was the best turkey we had ever had. I think the key is to start cooking the turkey with broth already in the roaster. It really helped to steam the turkey. Not only was it full of flavor but it was almost incredibly moist. I don’t think I have ever eaten a turkey so moist.
I will be honest you when I say I am not a big turkey fan, but this turkey was exceptional! I have never had one better!
- 1 (18-20 pound) whole turkey
- 1/2 cup unsalted butter, softened
- Salt and freshly ground black pepper to taste
- 1 1/2 quarts turkey or chicken stock
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey or chicken stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Original Recipe Source
This recipe is really great! I didn’t have a lot of expectations because I have never had sausage dressing. I thought it was great. I didn’t think anyone one else in my house would like it but everyone gobbled it down. The next time I make this I am going to use hot sausage instead of mild I think the hot would be amazing.
It’s a very hearty recipe. I didn’t really follow the original recipe and this is actually a half recipe. It’s really good and easy. I would make it again that’s for sure!
- 1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
- 4 ounces fresh mushrooms, sliced
- 3/4 cup diced onions
- 3/4 cup diced celery
- 2 cloves garlic, minced
- 2 teaspoons poultry seasoning
- 1 teaspoon black pepper
- 1 (8 ounce) package herbed dry bread cubes
- 1 cups chicken broth
- 1/2 egg, lightly beaten
- Preheat oven to 325 F.
- In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
- Add mushrooms, onion, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.
- Transfer mixture to a large bowl; add remaining ingredients and stir well.
- Pour into a buttered 2-quart casserole.
- Bake covered for 60 minutes.
This is honestly one of the best recipes I have made in a long time. Tops on my list that’s for sure. The flavor is fantastic! It’s super simple to make and makes a beautiful presentation, certainly restaurant quality and more than anything you get a lot of bang for your buck!!
I really didn’t know if my family would enjoy this recipe. My aunt makes a killer pepper steak which my husband adores so I wasn’t sure he would be too happy with this recipe. You know it’s one of those things when you love something it’s hard to be excepting of something similar.
He was over the moon for this recipe and actually had seconds because he loved it so much. The worst part of making this recipe was taking the time to cut the meat nice and thin. The original recipe calls for round steak. I actually ended up using roast meat because I got it on sale and planned on using the other half of the roast for something different so it worked out well for us.
- 16 oz. round steak or roast
- 4 tsp. plus 3 tbsp. soy sauce
- 1 tbsp. rice wine
- 3 tsp. cornstarch
- 5 tsp. vegetable oil
- 1 large onion, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 tsp. black pepper
- Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. cornstarch and black pepper.
- In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. cornstarch. Set aside.
- Heat the skillet on medium high heat. Swirl in 1 tbsp. oil and add the beef spreading evenly. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining 2 tsp. of oil to the skillet, add peppers and onions and cook about 2 minutes. Return beef to the skillet, add the sauce and stir fry about 30 seconds until slightly thickened.
Original Recipe Source
I found this recipe in Family Circle Magazine. It’s soooo quick and easy! It would make a great OAMC recipe or a freezer recipe for a quick dinner. I think this is one of those recipes that you can do just about anything with and make it fantastic!
- 1-1/2 pounds cooked boneless chicken
- 1 package (2 1/2 pounds) frozen bean and cheese burritos
- 1 cup milk
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1-1/2 cups of shredded cheese
- 1/2 cup sliced black olives
- Heat oven to 350 degrees
- Coat a 13x9x2 baking dish with non-stick spray
- Add burritos cutting to fit in a tight single layer
- Scatter the chicken over the burritos
- In a medium size bowl, mix together milk, soup, 1 cup of the cheese, and the olives
- Pour mixture evenly over the chicken and the burritos
- Top with remaining 1/2 cup of cheese
- Bake at 350 degrees for 30 mins
This recipe for Homemade Bread Machine Hamburger Buns is incredible!!! I can’t say enough about it except I will never buy buns from the store again. The recipe is super simple, the buns are fresh, fluffy, and super easy to make, and they don’t get soggy like store buns!!
- 1 cup water
- 2 eggs
- 1/3 cup oil plus 2 tablespoons of oil
- 1/4 cup sugar
- 1 teaspoon salt
- 4 cups flour
- 1-1/2 teaspoons bread machine yeast
- 1 egg
- 1 tablespoon water
- sesame seed or poppy seeds
- Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.
- Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.
- Divide dough into 4 equal portions, divide each portion into 2 balls.
- Turn balls in hands folding edge under to make a circle.
- Press ball flat between hands.
- Place on greased cookie sheet pressing to a 31/2 inch circle.
- Cover and let rise 30 minutes or until double in volume.
- Combine 1 slightly beaten egg with 1 tbsp.
- water and brush on buns.
- Sprinkle with sesame seeds.
- Perfect buns every time.
- Bake at 350 for about 10 minutes or until lightly brown.
This recipe is super simple and delicious. It’s not your typical Pasta Carbonara because of the ham, but it’s a nice twist on an old dish. This recipe is loaded with flavor and super easy to make. It’s certainly a recipe that you could have most things done before the day you need the recipe.
If you want to do the prep work over the weekend for an easy week night meal you could have the bacon and the pasta made ahead. Dinner would be delicious and in a snap. I love the concept of this recipe. I think you could do so many wonderful things with it like add more mushrooms, extra garlic, and even incorporate some vegetables and decrease the pasta in the process to lower the calorie count.
I was so happy we had leftover so that I could have lunch the next day! Easy, simple, and delicious!
- 2-1/2 cups uncooked pasta (I used shells)
- 8 bacon strips, diced
- 1 cup diced ham
- 1 large can of mushrooms, drained
- 3/4 cup milk
- 1/3 cup butter, cubed
- 1 teaspoon dried parsley flakes
- 3-4 garlic cloves minced
- 6 to 8 drops hot sauce
- 1/2 teaspoon chicken bouillon granules
- 1/3 cup grated Parmesan cheese
- 1/4 cup sliced green onions
- Cook pasta according to package directions.
- In a large skillet, cook bacon over medium heat until crisp, remove to paper towels to drain.
- Brown mushrooms, and ham in drippings; remove to paper towels. Drain drippings from pan.
- Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted.
- Drain pasta; add to cream mixture. Stir in the bacon, ham, mushrooms and cheese; heat through.
- Remove from the heat. Sprinkle with green onions.
Original Recipe Source
My Husband is a huge fan of McDonalds BBQ Sauce. I found a recipe years ago that claims to be the real deal. I am not sure if this is the real deal or not but my husband seems to think it’s fantastic. You be the judge and let me know. McDonalds or not I think it’s delicious!
- 1/2 cup Kraft original flavor barbecue sauce
- 1/3 cup Bullseye original barbecue sauce
- 1 teaspoon light corn syrup
- Combine the ingredients very well. Microwave on high for about 30 seconds, then stir again.
- Use immediately or cover and refrigerate until needed.
- Makes about 6.5 ounces (6 packets) of McDonald’s Barbecue Sauce.