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Showing posts from November, 2014

Happy Thanksgiving Everyone

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'TWAS THE NIGHT OF THANKSGIVING

Twas the night of Thanksgiving, I just couldn't sleep.
I tried counting backwards; I tried counting sheep.
The leftovers beckoned--the dark meat and white,
but I fought the temptation with all my might.

Tossing and turning with anticipation,
the thought of a snack became excitation.
So, I raced to the kitchen, flung open the door
and gazed at the fridge, full of goodies galore.

I gobbled up turkey and buttered potatoes,
pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
till all of a sudden, I rose off the ground.

I crashed through the ceiling, floating into the sky
With a mouthful of pudding and a handful of pie.
But, I managed to yell as I soared past the trees...
“Happy eating to all ~ pass the cranberries, please!”

author unknown










Chicketti ~ Turketti, maybe

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Thumbing through Mom’s recipe box, I saw this recipe, which would be a great way for your leftover turkey.




The recipe is typed (remember typewriters?) on a small piece of paper, on both sides and the sheet is yellowed and sort of messy by now.  She usually wrote the name of who she received the recipe from somewhere on the recipe, but not this one, so the source is a mystery.


This is very good, and is actually easy to make, not as time consuming or bewildering, as it may seem. 


I didn’t stray far from the original recipe, just used less meat, spaghetti and cheese, since the original makes 8 or more servings.  Once baked ~ there you have it ~ a delicious tasty comforting meal for a chilly winter night!  It could even be made ahead a day…



Give it a go for your leftover Thanksgiving turkey ~ it’s delicious!




This is Mom's original recipe:


Chicketti


Ingredients:


1- 4# to 5# chicken (I use chicken breasts)
2 cans consommé
1 can cream of mushroom soup
½ cup chopped onion
¼ cup chopped pepper (green…

Mom's Oyster "Dressing" Last Thanksgiving

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Hands down, this is the favorite dish on our Thanksgiving table!


Mom always called it Oyster Dressing and we still do ~ you may remember this recipe from years past, if you’re a follower here.

It’s perfect:  rich, delicious and succulent.  It’s simply layers of rich butter crackers, lots of butter, half and half, seasonings and oysters.  Don’t crush the crackers to crumbs; break them up with a light touch. Use less crackers for a crisper dish.
Just "do what I say and not as I did" last Thanksgiving!  I made the dish, and baked it, but when I pulled it out of the oven, it looked very strange.  It was totally dry and crisp and hard as a rock.  Then it dawned on me, I had forgotten to add the half and half. 
That’s the Thanksgiving I was nearly run out of town…

Mom’s Oyster Dressing

Ingredients:

2 pints shucked oysters, reserving liquor
1 stick butter
2 sleeves Club Crackers*
¾ to 1 cup half and half
Salt and pepper, to taste

Method:

Butter a 9” x 13” baking dish liberally.
Crumble cracker…

The Ultimate Stuffing for Thanksgiving

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I’m back at blogging!  Thanks for all your concerns; everything is fine here, and I hope it is by you.  I just wanted a break, giving me extra time to pursue other interests.  

Now, on to this great dish for your Thanksgiving dinner table.

I’ve tried a variety of stuffing recipes over the years, but this one from a chef friend is our favorite and I’m sticking with it.  It’s a recipehereon my blog that begged to be reposted. 

Italian sausage, Honeycrisp apples, dried cherries, orange liqueur provide savory sweet flavors for the stuffing.  Even try a mixture of dried fruit.  This recipe makes a lot of stuffing ~ lucky you, should there be leftovers.
Here’s hoping you give it a try and enjoy it as much as we do!
Ultimate Stuffing
Ingredients:
1½ cups dried cherries, dried cranberries or golden raisins*
1½ cups orange liqueur, divided (I use Triple Sec)
½ cup butter
2 cups celery (and leaves) chopped
1 large Vidalia onion, chopped
1 pound Italian sausage, casing removed
1 (16-ounce) package stuffing m…