Thanksgiving,Christmas Recipes,Entertaining Tips,Jokes and More

"What's the best part of Thanksgiving? The great Thanksgiving dinner, of course. Make this year extra special with our delicious Thanksgiving Recipes. You and your guests are sure to enjoy these savory recipes"...

Is it your turn to host the family Thanksgiving dinner? Want to throw a warm Thanksgiving party for friends?

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Inside you will find great thanksgiving recipes like...

Roast Turkey with Herbal Rub

Herb-Roasted Turkey with Citrus Glaze

Moist Glazed Ham

Old Fashioned Bread Stuffing

Southwestern Jalapeno Cornbread Dressing

Basic Turkey Gravy

Giblet Gravy

Fruited Sweet Potatoes

Mashed Sweet Potatoes

Roast Garlic Mashed Potatoes

Ice Cream Pumpkin Pie

Pumpkin Cake Roll

Pumpkin and Praline Pie

Turkey Breast Braised With Garlic And Rice

Barbecued Turkey With Maple-Mustard Sauce

Cranberry Nut Bread

Grandmother's Famous Cranberry Bread

Apple Cranberry Pie

Lamb and Squash

Pumpkin Stew

Dinner in a Pumpkin

Honey Dijon Ham

Roasted Turkey with Bourbon-Butter Glaze

Raisin Sauce

Orange Glazed Ham

Jack Daniel's Glazed Ham

Deep-Fried Turkey

Baked Ham with Sweet Bourbon-Mustard Glaze

And many more great recipes...

This eBook provides over 250 time-tested thanksgiving recipes, that you can cook for thanksgiving, christmas, family reunions, or simply to have fun in your kitchen with your children or relatives.The eBook contains 264 pages.

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How To Smoke a Turkey

Smoked turkey is a delicacy that many people love, but they don't have it that often because, let's face it, buying a smoked turkey is expensive. If only these turkey deprived folks knew just how easy and economical it is to make your own smoked turkey at home.

We used a water smoker to make our turkey. These are available wherever barbecue grills are found, but here's an economical secret: start going to garage sales. For some reason, smokers seem to be a popular item, possibly because a lot of folks don't know how to use them. I purchased my smoker, almost new, for a measly seven dollars, and I see them often while on my regular Saturday garage sale runs.

Water smokers are available in electric, gas or charcoal model, and all work well. Charcoal smokers have two pans - one for charcoal and one for liquid which creates the moist, hot smoke needed for cooking.

If you don't own a water smoker, you could also smoke your turkey on the grill using the Indirect Smoking Method. Just follow the simple instructions given to us by America's Smoking King, Famous Dave Anderson.

Important Points
Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F for too long.

Do not stuff a turkey destined for smoking. Because smoking is takes place at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165° F, not to mention that smoked stuffing has an undesirable flavor.

Recipes
Smoked turkey doesn't need a recipe as seasonings, ingredients and spices are not necessary. You can add a little salt, pepper or poultry seasoning, but the smoke provides the principle flavor. Don't be afraid, however, to get creative with that smoke by experimenting with different types of wood -- hickory or mesquite being the most popular. Any chunks or chips of water-soaked hardwood or fruitwood will work, but do not use softwoods like pine, fir, cedar or spruce as they will give the food a turpentine flavor and coat it with an ugly and inedible black pitch.

Also, instead of smoking with water, try wine or juices. For the turkey in the photo above, we used Hickory Chips that had been soaked in a mixture of red wine and apple juice. This same liquid was then poured in the water pan and used for the smoking process.

1. 2. 3.

After setting your wood chips to soak (photo 1) it's time to start building a fire. We used a chimney starter and a good quality charcoal After the coals were well lit, we dumped them into the charcoal pan and added more .

Once the fire was going nicely, we set the water pan in place along with the smoker's cylindrical body. We strained the wood chips out of the soaking liquid (photo 4), adding the liquid to the water pan, then filling the pan with additional liquids.

Place the lid on the smoker and wait for the internal temperature to reach 250° F to 300° F. Some smokers have built in temperature indicators, if not use an oven thermometer to determine temperature.

Once you have the right heat, quickly place the turkey on the top grill rack and replace the cover (photos 5 and 6). Add soaked wood chips to the charcoal through the side door of the smoker.

Add charcoal every hour, as necessary, to maintain 250° F to 300° F. Replenish the liquid and wood chips as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.

Helpful Hints
Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F (be sure the thermometer is not touching th bone).

Unless you have a sheltered outdoor spot, avoid smoking on windy days as this can effect the temperature, or even put out the fire. Luckily, our Los Angeles apartment balcony is completly sheltered from the wind, so I rarely have this problem, but it is probably the biggest obstacle facing would-be smokers.

Also, avoid opening the cover or door as much as possible. Smoking takes place at low temperatures and opening the lid or door causes quick heat loss. If you must open the door to add charcoal, chips or liquid, do it as quickly as possible and close it and avoid the urge to peek at the turkey during cooking!

Honey Glazed Smoked Ham

This is a great way to take a regular cooked ham and turn it into something spectacular by applying a spicy rub and placing it in a smoker. Let it smoke for a long while and it will taste great.

INGREDIENTS:

1 6 pound "ready to eat" ham
1 cup pineapple juice
3/4 cup chicken stock
1/2 cup honey
1 1/2 tablespoon vegetable oil
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon sugar
1/2 tablespoon salt
2 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon ground cloves

PREPARATION:

The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight.
In the morning remove the ham from the refrigerator and let it sit for 1 hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.

Roast Turkey Breast with Zesty Dry Rub

1 whole boneless turkey breast (6 to 7 pounds)

Dry Rub:

2 teaspoons onion salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Gravy:

2 tablespoons all-purpose flour
1 can (14.5 ounces) chicken broth

Preheat oven to 350 degrees F.

Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey breast on all sides with dry rub. Roll the turkey breast up and tie with butcher's twine. Place in roasting pan.

Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer. Remove turkey to a warm place; let stand 10 minutes.

Gravy: Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.

Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

How to Make a Dry Rub for Turkey

How to Make a Dry Rub for Turkey

A dry rub is an excellent way to bring out wonderful flavors in your holiday turkey without a lot of fuss. There are many ways to create a dry rub. Here, you will find a more traditional rub and a spicier alternative.

Instructions Difficulty: Easy

Things You'll Need:

Variety of herbs and spices
Extra virgin olive oil (optional)
Plastic bowl with lid
Kitchen utensils

Step 1: When you are gathering your herbs and spices for a dry rub, always use fresh ones. Herbs lose their flavor over time, and a rub is all about infusing a delicious blend of fresh flavor. If you use a brine before applying your dry rub, you'll need to plan ahead so that after removing from the brine you can allow the turkey to rest with the dry rub application, preferably overnight. Keep your turkey covered to seal in the flavors and moisture.

Step 2: For a traditional dry rub combine the following in a sealable container:
4 tsp. thyme, 4 tsp. poultry seasoning, 3 tsp. paprika, 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. light salt, 1 tsp. white pepper, 1 tsp. black pepper, and 1 tsp. dry mustard. Blend thoroughly by shaking container.

Step 3: For a spicer, more cajun style dry rub combine the following in a sealable container: 4 tsp. paprika, 1 tsp. crushed red pepper, 1 tsp. Essence, 1 tsp. ground black pepper, 1 tsp. cayenne pepper, 2 tsp. coarse salt, 2 tsp. garlic powder, 2 tsp. finely chopped green chives or fennel. Blend well by shaking container.

Step 4: Coat the turkey in a tablespoon of olive oil, working the oil over the entire turkey before applying rub. The oil will help blend the flavors and adds a beautiful golden brown skin to your turkey. Add a small amount to the cavity for extra flavor.

Step 5: Add an apple and an onion wedge to the cavity of your turkey to help retain moisture and add an interesting flavor. If you have a flavor spice or herb, absolutely feel free to use it in the dry rub. If you have left over rub mixture, when you get ready to pop the turkey in the oven, sprinkle a little over the top. The rub mix will stay fresh for several days in the refrigerator, just wait to add any fresh chopped chives or fennel until you're ready to apply it.

Tips & Warnings

Add freshly chopped rosemary or chives over the turkey the last hour of cooking for a rich burst of flavor.

Don't forget to apply the dry rub to the bottom of the turkey and into the crevices around the thighs and wings.

For a turkey over 15 lbs, you can double either of the rub recipes.

Oven tempertures vary, so carefully watch your bird for over-browning, especially if using an oil rub.

This Thanksgiving Turkey Dinner can be gluten free or for non-allergic folks made with regular ingredients. The stuffing is a recipe I modified from a stuffing my former mother-in-law gave me when I was just a young newly-wed. I think she was afraid that her son would not be fed right, so she taught me some things. Most of the other dishes I make are a result of what I learn from my Grandmother and mother with my own variations. I am sorry, but I am one of those cooks that doesn't measure, but cooks by taste, texture and what is in the refrigerator, so some of the measurements are estimates and need not be strictly adhered to.

Ingredients for turkey:

One 12 to 15 pound turkey (*gluten free)
1 Tablespoon BBQ sauce (your favorite)
1 Tablespoon Italian salad dressing
1 Tablespoon honey
Salt & Pepper
Ingredients for gravy:
turkey drippings
1 teaspoon cornstarch
2 Tablespoons water
salt to taste
pepper to taste
Ingredients for mashed potatoes:
6 to 12 potatoes (I like to use red potato)
Water
Butter
Salt and pepper to taste
Milk
Vegetables
Any kind you like (steamed is best) Ingredients for stuffing:
1 to 2 sticks butter (1/2 to 1 cup)
4 to 6 large sticks of celery, chopped
1 large onion (I use red onion), chopped
1/2 cup parsley, chopped
One or two 8-ounce can water chestnuts, chopped
3-5 green apples, chopped in cubes
Lots of pepper
Lots of garlic
Salt to taste
Lots of Italian seasoning (oregano, basil, thyme)
1 small loaf of gluten free bread (I use a Raisin Bread)
Ingredients for Sweet Potato
1/2 or 1 sweet potato per guest
butter

Other foods to serve with your turkey

Green salad
jello salad (lemon with cranberries is pretty)
cranberry (jelled or whole)
biscuits or cornbread
little bowl of olives
pumpkin pie or cheesecake

Turkey: *Make sure the turkey you buy was not treated with additives or injected with gravy making ingredients or juices. Read all the ingredients before buying your turkey. Stay away from "modified food starch, etc."
Completely thaw the turkey as per its wrapper instructions. Wash with water (no soap for you novices) and clean the turkey. If you are inclined, you can boil the innards to chop and add to you dressing. (I don't, but my grandmother who lived through the depression never threw anything away.) Pat dry with a clean towel or paper towels. (Don't not use a blow dryer. I'm not kidding. I know someone who did this and it wasn't pretty!)

Stuffing: In a large skillet pan, melt the butter. Add celery, onion, parsley, and seasonings ... saute. When onions are clear add water chestnuts and apples. Simmer on low heat while you toast the bread. Cut the bread into cubes and place on a cookie sheet. Brown in oven at broil until crispy brown. Take bread and place in a large bowl, then pour mixture from pan over bread and stir until well mixed together. Save the left-over butter residue in the bottom of the saute pan. Set aside to cool a bit.

Turkey: Take your turkey and place on a turkey rack in a big roasting pan. Stuff dressing into the turkey cavity, both front and back (neck and you know what). Skew together to close opening. Mix together BBQ sauce, Italian dressing, honey, salt and pepper and some of the butter residue from your stuffing saute. Should be a liquid paste consistency. Rub all over the turkey. This is a great way to seal in the moisture and flavor of the turkey and it comes out a lovely rich brown color.

Place in oven at 325 degrees for about 20 minutes per pound or until your meat thermometer registers 180 degrees. Put about a cup of water in the bottom of the pan so that the drippings from your turkey don't burn up, (you may have to add water occasionally to the bottom of the roasting pan. Baste you turkey occasionally with the drippings from the bottom of the pan or with butter and seasonings.

Gravy: After you remove the turkey from the oven, pour all the drippings into a sauce pan. Add some gluten-free broth if you do not have enough drippings. Mix corn starch with water and stir well until all the corn starch is dissolved. Bring drippings to a gentle boil and stir in corn starch mixture. Mix in well and remove from heat (you do not want to over cook your gravy). Gravy should thicken. You may need to add more corn starch. Let the burner cool down and then gently simmer the gravy. Add salt and pepper to taste. Note: Some turkey's you buy now have a gravy mix with them. I use this for my non-allergic friends. Do not make this for those who are allergic to gluten because this mixture has wheat flour in it. Also be careful about adding salt as these tend to be pretty salty already.

Mashed potatoes: Place in large pot and boil potatoes in water. Make sure water covers all the potato. Boiling at a medium heat will take longer, but you are less likely to have a mess from the water boiling over. This should take any where from 45 minutes to 1 hour depending on how much potatoes you cook. Potatoes are done when you can easily stick a knife through them. I leave the peels on the red potatoes, but you can either remove them before or after you cook them. Drain water from the potatoes and place in a mixer bowl. Add butter, salt, pepper and a little bit of milk (room temperature, not cold) and beat until smooth, adding milk for smoothness.

Sweet potato: These can be cooked many ways. My mother likes them baked with brown sugar. My brother just likes them baked plain (wrap in foil, throw in oven last hour of the turkey cooking).