My daughter and I co-operated yesterday to cook Thanksgiving dinner together for the first time, and as you can see by the photo above it all came together brilliantly.
Eight people left the old family table (expanded with all four leaves in!) overfed and glowing.
But we couldn’t have done it without Mom/Grandma. Thanks to the miracles of modern technology she converted a phone query into an email recipe which we translated into a terrific tender turkey with all the trimmings.
The best advice she gave was over the phone, regarding stuffing: “I add the spices til it smells about right.”
Here’s the written info, for the record. Thanks Mom!
hey, you may have trouble following these directions because I really don’t have a recipe for either the gravy or the stuffing.
For the stuffing/dressing I tear the bread into small pieces–usually the night before— then mix it with melted butter(actually use margarine) in which I have cooked chopped onions until they are soft and almost transparent. The amount of butter and onion I use varies depending on how much stuffing I’m Making but probably 1/2 to 3/4 cup butter for a loaf of bread should be about right.
I like my dressing nice and moist but not soggy. To the bread/onion/butter mix I then add sage, thyme and savoury (or whatever herbs you want) to taste. The flavour does enhance some as it cooks. Then stuff the bird, sew or tie openings together and cook in a 325 oven for 20 min. to 1/2 hour per pound.
I rub the bird with butter/margarine on the breast, legs, wings before covering loosely with foil and cooking. Some people baste their turkey during cooking but i don’t bother. For the last 1/2 hour I remove the foil and, depending how brown the turkey is already, may increase the temp. to about 375 just to brown the bird. Once it’s done remove it to a platter, cover loosely with the foil to keep heat in and let sit while you make the gravy.
For the gravy I just add some flour to the pan along with water from the potatoes or other veg. and with the pan on fairly low heat, whisk it till it starts to thicken. Then you can just let it simmer while you dish up, whisking it occasionally so it’s not lumpy. Amount of flour depends on amount of pan drippings. Start with no more than 1/4 cup and see how it thickens. You can always add more a bit at a time.
Hope this all helps. Good luck and have fun. We’ll be here till about 9:30 our time, then at church and back by 12:00 (or before) our time.
Thanks for the call and email.
Love to both of you,
For the record, we basted – once at the beginning, and once when we removed the foil. And we used BUTTER. Mounds of butter in everything.
Otherwise, just like Mom used to make. And it turned out perfectly – but not quite as good of course.