Rojoy's Kitchen

Ingredients:

2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced


Directions:

1. Preheat oven to 375°F.

2. Mix together Parmesan cheese, spinach, and artichoke hearts.

3. Combine remaining ingredients and mix with spinach mixture.

4. Bake for 20-30 minutes.

5. Serve with crackers or toasted bread.

Ingredients:

Servings:
16
Units: US | Metric
1 (16 lb) frozen young turkey

For the brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water

For the aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

Directions:

1. Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.

2. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.

3. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.

4. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.

5. Turn turkey over once, half way through brining.

6. A few minutes before roasting, heat oven to 500 degrees.

7. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

8. Remove bird from brine and rinse inside and out with cold water.

9. Discard brine.

10. Place bird on roasting rack inside wide, low pan and pat dry with paper towels.

11. Add steeped aromatics to cavity along with rosemary and sage.

12. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

13. Roast on lowest level of the oven at 500F for 30 minutes.

14. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F.

15. Set thermometer alarm (if available) to 161°F.

16. A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.

17. Let turkey rest, loosely covered for 15 minutes before carving.
Print This Recipe

In a couple weeks will be thanksgiving. We usually go to his cousin but because of Denise's husbands health issue we might be staying home for thanksgiving. I am start looking for thanksgiving menus and recipes to give me an idea on what I will cook. As every thanksgiving stuffing is one of the menu.

Ingredients:

Servings: 8

3 cups cornbread stuffing mix
3 cups bread cubes
1 1/2 cups chopped onions
1/2 cup chopped celery
1 1/2cups chopped mushrooms
1/4 cup butter
1/2 cup chopped pecans(optional)
6 ounces bulk sausage or 6 ounces sausage links, will work
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 tablespoon poultry seasoning
1 eggs
1/2 teaspoon salt
12 teaspoon fresh ground pepper
3/4 cups turkey broth or 3/4 cups chicken broth

Directions:



1. sausage until brown, remove from pan and cut into small bites.

2. In a large skillet, melt butter and cook onion, mushrooms and celery over medium heat for 3 minutes or until softened.

3. Transfer sausage and vegies including any butter that is left in the pan.

4. to a bowl and add bread cubes, herbs, salt, pepper,pecans and turkey stock, and eggs.

5. Toss well and adjust seasoning.

6. stuffing should be moist but not soggy add more stock if needed Transfer to baking dish and bake in Bake at 325 degrees F for 20 covered and 10 minutes uncovered until heated through and crust forms on top.

7. Or better yet stuff it into a big fat turkey.