Saturday, November 20, 2010

A Very Spirited Thanksgiving

Good Saturday Morning.

Here we are, Thanksgiving Week....only SIX more cooking days till the BIG DAY.  Are you still thinking "oh, dear!!!  How will I dazzle them this year?!!!???"

Well,I found some really neat recipees in my inbox this morning and thought I would share them in time for Thanksgiving.  These are not for the tee-totalers, as they have a bit of spirited libations included.

Grand Marnier Roasted Turkey

Can you remember the first time you cooked the bird? What an awesome task that seemed to be. A marinade is a must on poultry, especially when the anticipated cooking time is over two hours. This Grand Marnier glaze will ensure a moist, exquisitely flavored turkey.


  • 1 (15 lb. ) turkey
  • 1/2 Cup Grand Marnier liqueur
  • 1/2 Cup olive oil
  • 2 tablespoons chives, finely chopped  
  • 2 tablespoons fresh lemon juice
  • Salt & pepper


  • If turkey is frozen, thaw overnight in refrigerator or in cold water.
  • Preheat oven to 325F (165C). Remove plastic wrapping on turkey. Remove neck and bag of giblets from body cavities. Rinse turkey, including cavities, thoroughly. Rub salt and pepper inside cavities and on outer skin.
  • Loosely stuff neck and body cavity with stuffing. Fold neck flap skin under turkey. Pull the wings back and place the tips under the turkey. Tie legs together and place turkey breast side up in large roasting pan.
  • Whisk together liqueur, oil, chives, lemon juice, and 2 teaspoons salt. Brush mixture over entire surface of turkey. Insert a meat thermometer into thickest part of thigh without touching the bone.
  • Cook turkey, basting occasionally, for about 4 hours or until the thermometer registers 180F (80C). During last half hour, loosely tent turkey with aluminum foil to prevent skin from becoming too brown. Let turkey stand for 15 minutes and then remove stuffing.
  • Carve each breast on the bias, pull off the thighs, cut off the wings and arrange on a large platter. Pour the Grand Marnier drippings into a gravy boat and serve

Rum & Cherry Cornbread Stuffing

Not being a huge fan of celery, I am forever on the look out for stuffing recipes that omit this staple ingredient.


  • 3/4 Cup dried cherries
  • 3/4 Cup rum
  • 3/4 Cup butter
  • 1 large brown onion, coarsely chopped
  • 3 medium carrots, coarsely chopped
  • 1 ( 12-oz. ) package cornbread stuffing   
  • 1 lb. turkey sausage
  • 1 (15- oz. ) can creamed corn
  • 1 Tablespoon anise seed
  • 1 Cup chicken broth
  • 1 Teaspoon salt
  • 1/2 Teaspoon pepper


  • Soak cherries in rum overnight. Drain cherries and reserve rum.
  • Melt 1/2 cup butter in a large skillet over medium-high heat. Add onion and carrots and cook until just tender, about 8 minutes. Add reserved rum and cherries and cook over medium-high heat until liquid reduces completely. Remove from heat and transfer to a large bowl. Stir cornbread stuffing until combined.
  • Remove sausage from casings and crumble into a large skillet. Cook over medium-high heat until browned. Add sausage, creamed corn, and anise seed to stuffing and mix well.
  • Melt remaining 1/4 cup butter and add to chicken broth. Stir into stuffing until thoroughly moistened. Season with salt and pepper.
  • Stuff mixture into body cavity and neck of turkey. Place left over stuffing in baking dish and bake at 350F (175C) for 15 minutes or until top is crusty. When turkey is done, remove stuffing from bird before carving and spoon into serving dish.
  • Note: Stuffing may be made 1 day in advance if stored in an airtight container in the refrigerator. Stuff the bird just before cooking.

To see these recipes and more, go to  the Celebrations website.  Be sure to sign up for their newsletter and emails.  They send out the most wonderful entertaining tips.

Have a wonderful Saturday!!!!


1 comment:

  1. I already am ready for a nap after dinner, so I am thinking these might make the nap longer. LOL.