Grandma Herrald's Roasted Turkey,

Dressing and Giblet Gravy

Ingredients

1 Turkey Hen

Water if desired

1 whole onion

1 stalk celery with leaves, halved

4 cloves of garlic, chopped

1 teaspoon dried thyme

1 teaspoon fresh sage

4 whole black peppercorns

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

Remove giblets from inside Turkey. Clean turkey.

Tuck legs under flap of skin to hold them in place.  If excess skin is intact, close cavity Tuck legs under flap of skin to hold them in place.  If excess skin is intact, close cavity with skewers and trusswith heavy cord.  Tie ends of legs to tail with cord.  Liftwing tips up and over back and tuck under bird.

Preheat oven 250.  Place turkey on rack in a roasting pan breast side down so meat juices can drain down.  Add water; cover with heavy aluminum foil. Place in oven until water is boiling hot. 

Add next 9 ingredients, cover with heavy aluminum foil and roast until turkey is tender.

Brush occasionally with butter or broth.

When turkey is tender, remove from oven pan and set aside. Drain broth and place in refrigerator to chill. When chilled, remove all fat from top of broth.  Separate 1/4 for gravy and save rest for dressing.  Set aside.

***Boil giblets and set aside for gravy..

Ingredients for Dressing.

1 9-Inch skillet of cornbread, broken into small bits.

1 can biscuits, baked and broken up.               

6-12 slices brown toast, brokenup.

In a very large bowl, combine breads.

In a heavy skillet, place 1/3 cup of butter, then sauté next 3 ingredients until tender, do not brown.

2 cups chopped celery

1 cup chopped onion

1 cup chopped green peppers

Remove from skillet. Add to breadcrumbs.

 

Add:

1 teaspoon poultry seasoning                

sage (or to taste)

1 cup finely chopped water chestnuts    

1 cup finely chopped pecans

1/2 teaspoon salt                                    1/2 teaspoon black pepper

1 cup milk                                          

2 eggs beaten (or exclude milk and use 4 eggs beaten

Mix well.  Pour into 13X9 pan and bake in preheated 350 degree oven until browned.

Ingredients for GIBLET GRAVY

4 1/2 cups Turkey Broth

Degreased pan juices mixed with giblet broth.

1/3 cup flour

2/3 cup water

1/2 teaspoon dried thyme

Salt and pepper to taste

Strain pan juices.  Add enough reserved broth to measure 4 1/2 cups of liquid.  Chill and remove fat.  Pour pan juices into a saucepan and bring to a simmer.

Stir 1/3 cup flour into 2/3 cup water until smooth.  Whisk into simmering pan juices.  Bring to a boil.  Reduce heat; add thyme, salt, pepper.  Simmer 10 minutes, until thickened and heated thoroughly.  Simmer on a very low heat, stirring occasionally, until flour mixture is cooked thoroughly.

Turkey, Bacon and Cheese

Triple Decker Sandwich

Ingredients  

 

4 slices honey-wheat bread

1/2 cup mayonnaise

6 lettuce leaves

2 tomato, thinly sliced

6 thin slices white turkey (breast)

8 slices pork bacon, fried brown and crisp

2 slices Cheddar cheese

Directions

Toast the bread slices.

Spread a thin layer of mayonnaise on each slice.

Layer bottom slice with lettuce, tomato, turkey, bacon and cheese.

Spread another thin layer of mayonnaise on the cheese; repeat  layers twice.

Top with second slice of bread.

Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.

Turkey Burgers

   Ingredients     

1 pound ground turkey

5 teaspoons seasoned bread crumbs

1/4 cup finely diced onion

1 egg, lightly beaten

1/4 cup chopped fresh parsley

1 clove garlic, peeled and minced

1/4 teaspoon salt

black pepper to taste

Butter and Olive oil

Directions

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg, parsley, garlic, salt, and pepper. Form into 4 patties.

In a heavy skillet over medium heat, melt equal butter and olive oil.  Fry patties, turning once. Cook until done and brown.

Turkey Salad

Makes 10 servings 

   Ingredients    

 

6 boiled eggs

6 cups cooked turkey meat

1 (16 ounce) jar sweet pickles, chopped

1 chopped onion

1 cup chopped celery

1 cup chopped pecans

2 tablespoons mustard, more if needed.

3/4 cup mayonnaise, more if needed.

Directions

In a large bowl, thoroughly mix the above ingredients.

Chill in the refrigerator approximately 3 hours before serving.

Great for left over turkey.

Turkey Broccoli Bake

  

Makes 8 servings 

Ingredients    

1 can cream of mushroom soup

1 cup cooked white rice

2 cups cooked, chopped turkey meat

1 (10 ounce) package frozen broccoli, thawed

1 tablespoon chopped onion

1 cup shredded Cheddar cheese

1 cup Ritz crackers, crushed

3 tablespoons butter, melted

Directions

Preheat oven to 350 degrees.

In a saucepan, heat soup to a boil.  Remove from heat.

Add next five ingredients.

Pour in to a 9 x 13 inch greased baking dish.

In a small bowl, combine crushed crackers and melted butter. Spread over turkey and broccoli mixture.

Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy.

Great for left over turkey.