Thanksgiving Recipes

[TF Admin]

OK, I wanna do something different for Thanksgiving this year. Give me your favorite recipe, either for Turkey,or stuffing...you name it. Let's see some of those time tested belly stuffers. I wanna sleep for at least 4 hours after lunch...BRING IT!!!

TFADMIN

[Lorri]

we never have a traditional turkey - 1st soak your turkey over night in some cheap but flavorful beer, we use pabst blue ribbon - after 8 to 10 hours, take the bird out, but don't rinse it, throw the beer out - now gently pull the skin away from the meat as much as you can, and stuff under the skin with some bratworst sausage, you'll need about 8 links, but save 2 for the stuffing. You can cook this bird 2 ways, 1. Take the racks out of your oven, and put the roasting pan on the floor of the oven, or 2. if you have a bbq, you can cook it in there -now comes the unique part, butter the inside of your bird and put some cajun seasoning in there rubbing it real good - butter the outer skin and season it too - now roast your bird in a 350 oven for approx 2 hours for a 12 lb bird, periodically poor a little beer over it. Did I tell you to tent your pan? Well if not you need to. When your birds legs are loose in the sockets, you can uncover it, and brush with butter, and then no more basting - let cook until it's a pretty color - cause it should be cooked all the way if the legs move freely in the sockets.
Yep it is going to have a mild beer flavor, but it will not over power it - your bird will be so moist & juicy - and the sausage will not be dry & over cooked, just steamed.

Now boil those other 2 brats while your bird is cooking, and crumble them and add them to your usual stuffing, and a little of your cajun seasoning - don't forget to add some chicken (not turkey, turkey livers are bitter and gross) livers, and you'll have a traditional cajun dirty dressing.

Want more -
You could take a lambs breast, cut the meat from the bone and make a pocket, and fill it full of rice, ground lamb, and pine nuts, seasoned with salt, garlic and a pinch of alspice, and it's soooo good - that also graces out table at thanksgiving.