Thanksgiving Dinner

This is dedicated to my whole family. This meal is the traditional meal my grandmother served every year. Although she changed up the Turkey recipe from time to time such "Beer brined turkey" her classic recipe is original and simple. It yields a juicy turkey every time. The yams are sweetened and brightened by the orange juice, the sage stuffing toothsome and flavorful. This is by far, my favorite home-cooked meal.

Thanksgiving Dinner

Roast Turkey

Sage stuffing

Yams

Mashed potatoes

Fresh Cranberry sauce

Bread rolls (store bought)

Turkey:

Turkey

1 small can of shortening,

1 lb unsalted butter,

Turkey baster

Sage Stuffing:

2 packages of dry cubed bread plain or seasoned stuffing,

Turkey stock (recipe follows),

Dry or fresh sage, kosher salt,

Turkey Giblets cooked (cooked in stock) removed once cooked and chopped fine

Fresh celery, 2 -3 stalks, sliced

Sweet Potato Yams

Yams: 5-6 medium to large, peeled

Frozen orange juice concentrate: 1 can

Brown sugar: ½-1 cup

Unsalted butter: 4 oz (1 cube)

Garlic mashed potatoes

Yellow and/or Red potatoes, or Russets 5-6 peeled

Garlic powder: to taste

Fresh garlic, minced: 5 to 6 cloves

Sour cream: 8 oz

Cream or half and half: 1cup

Cream cheese: 4 oz

Salt

Stock pot filled with water to cover

Cranberry Sauce

Whole fresh cranberries:

1-package (32 oz)

Granulated Sugar: 2 cups

Water: 2 cups

Prep for the night before

Uncooked turkey: (size of choice. We usually cook a bird between 18-22lbs. Thawed and drained of any brine liquid Washed through very well. Remove giblets and set aside. Pat turkey dry. Place in roasting pan lined with heavy duty foil.

Stock for Sage Stuffing: In a six-quart stock pot add water ¾ up, 1 large onion halved and peeled, half a bunch of celery stalks cut in half. (be sure to save a few raw remaining celery stalks to slice and add into cooked stuffing). Add kosher salt to taste, add raw giblets left whole. Turn to medium heat and allow to simmer for 1 to two hours. Taste before turning off heat cover and let cool overnight.

Next day: Remove half of the stock to another container and set aside. Remove turkey giblets (which are now cooked) from stock and chop fine. With remaining stock, turn on heat to medium. If using fresh sage, add sage bunch to liquid. Begin by adding a bag of the dry stuffing cubes. As cubes become moist and start to absorb more liquid, continue to add additional bags until you reach desired amount of stuffing. Depending on if you prefer chunky or smooth dressing-like texture, you can add stock that has been set aside as needed or until you reach a desired consistency. (if using) add dried sage, salt, finely chopped giblets and fresh celery sliced thin. Stir all ingredients well. Continue to cook over medium heat for 15-20 minutes. If you are preparing the stuffing the night before reserve an ample amount to put inside turkey cavity only when you start roasting the Turkey. In other words do not put freshly prepared stuffing into the turkey cavity and leave overnight. For the remaining amount of stuffing, place in lined casserole or 13x9 pan for for roasting the next day. The next day, place stuffing into 325 degree oven, it is already cooked, but reheating in the oven gives it a beautifully cooked top.

Yams: (depending on how much you love yams) add 5 to 6 large yams (peeled) to large stock pot. Cover with water, and over medium heat, and cook until tender. Turn off heat and drain. Once cooled down line a 13x9 inch cake pan/hotel pan. Line with foil. Take each yam and slice into medallions about 1 to 1-1/2 inch thick. Layer each slice in prepared pan. In a separate sauce pot add butter and allow to melt over medium heat. Then add brown sugar and orange juice to taste. Take off heat and pour mixture over prepared yams. Sprinkle with extra brown sugar, cover and let marinate overnight in fridge.

Garlic Mashed Potatoes:

Place raw garlic in foil and roast in oven. You can also sauté garlic cloves in a small amount of olive oil

Wash and peel potatoes and place in 6-quart stock pot to cover. Bring to a boil, then simmer until potatoes are tender. Drain thoroughly, return potatoes to the pot. With potato mill, or masher, add butter, salt, garlic, cream, cream cheese, salt garlic powder onion powder to taste. Place in small roasting or casserole dish for reheating or until ready to serve.