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Let’s Give Thanks! Growing up in Maryland, I didn’t realize there was anything “regional” about the dishes served for Thanksgiving. In my family, Thanksgiving dinner was the basics: turkey, dressing, sweet potato casserole, mashed potatoes and giblet gravy, sauerkraut, cranberry-orange relish and pumpkin pie. Thanksgiving was always a dinner at our house with neighbors and relatives. We ate after church so that we could eat twice as much! Most of these recipes have come from relatives. I feel it is very important to preserve those family recipes. Through food and memories we can feel more connected and keep the people we have loved at the table with us. This turkey recipe, however, is a new one. LET’S TALK TURKEY Serves 8-10 Trisha Yearwood is a country music star and a host on the Food Network. She came up with this no-baste, no-bother roasted tur-

No-Baste, No-Bother Turkey. key recipe that is so foolproof most people won’t believe it will work. 1/2 stick salted butter, softened One 12-lb. turkey, completely thawed and all giblets removed 2 T. salt 2 t. pepper 2 stalks celery, cut in lengths to fit turkey cavity 1 medium sweet onion, such as Vidalia, cut in half 1 large carrot, cut in lengths to fit the turkey cavity 1 lg. apple, quartered 2 cups boiling water

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November 2013 ttimes web magazine  

November 2013 Tidewater Times

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