Thursday, November 15, 2007
Thanks to Karla @ Looking Towards Heaven for hosting this recipe extravaganza!
My family is pretty traditional (except for the year we had Cashew Chicken). The only tradition we don't get excited about is the stuffing/dressing. We could take it or leave it.
I expect this year will be a little different. Instead of stuffing we will have Corn Souffle (don't let the fancy name scare you away).
This is an easy dish I discovered in Kraft's Food and Family magazine a couple of months ago. BTW, if you don't get this mag, check it out. It's free!! I appreciated the simplicity of the recipe. My husband (border line finicky) enjoyed it. My 4 year-old (extremely finicky) couldn't get enough of it. Click here to print the recipe.
Now, the turkey. If you are looking for something a little different, but not too much. I suggest soaking your bird in brine. I baked my first turkey last year for my in-laws, of all people. My sister encouraged me to use the apple cider brine she uses in her catering business. I did. It was quite simple. Soaked the bird about 18 hrs. Rinsed it. Baked it. How did it turn out? Well, my husband's 85-year old grandmother told him last week (almost a year later) that it was the best turkey she has ever had, and she added "I'm serious."
The bad news, my sister asked that I not give out her catering recipes on my blog. The good news, Google "apple cider turkey brine" and you will have a vast array of options that I'm sure will turn out just as well!