JunieBug's Kuntry Kitchen Thanksgiving

"We thank Thee for our daily bread, let also, Lord, our souls be fed. Oh bread of life from day to day, sustain us on our homeward way."

Roast Stuffed Turkey
Crescent Rolls
Cranberry Sauce
Mashed Potatoes
Glazed Carrots
Broccoli Bake
Corn Pudding
Sweet Potato Casserole
Walnut Pumpkin Pie


Wash, clean turkey; dry thoroughly. Rub inside with salt, about 1/8 teaspoon per pound. Fill cavity, neck opening with desired stuffing; pack lightly. Close cavity with skewers or pins, laced with cord; pull neck skin back over stuffing; fasten with skewers or poultry pins to back of bird. Using long cord, tie ends of legs together; bring cord from legs down around tail, drawing legs down close to body; tie legs to tail. Bend tip ends of wings backward so they are held against back of bird. Grease turkey thoroughly with soft butter; sprinkle with salt, pepper. Place breast side down in V type rack or lay breast side up on rack in open roasting pan. Place piece of aluminum foil tent fashion over top of turkey, allowing it to remain loose so heat can circulate around under it; or wring a piece of cheesecloth out of melted fat and lay over turkey. Add no water; do not cover; do not baste. Roast according to Temperature-Time Chart, below; these times are approximate; differences in turkeys may necessitate increasing or decreasing time. To test for doneness, grasp end of leg bone. If thigh joint moves easily, bird is done. Also, drumstick meat should be very soft when pressed with finger. Do not pierce with fork. If cheesecloth becomes dry; moisten with fat from pan. When done, remove skewers, pins, cord from turkey. Make gravy from juices in pan. If turkey is allowed to set a minimum of 5 minutes after removal from oven, it will be easier to carve. Allow 1/2-3/4 pound per person.

Weight Temperature Minutes per pound
7-10 pounds 300 degrees 30 minutes
10-15 pounds 300 degrees 20 minutes
15-18 pounds 300 degrees 18 minutes
18-20 pounds 300 degrees 15 minutes
10-15 pounds 300 degrees 13 minutes


3/4 cup butter
1-1/2 - 2 cup minced onion
1-1/2 - 2 cup diced celery
3 cups chicken broth(1 can broth, 1 can water) 6 qts day old bread cubes
2 teaspoon salt
2 - 3 teaspoons poultry seasoning
1 tablespoon minced parsley
1/2 teaspoon pepper

Melt butter in large fry pan; add onion, celery; saute until tender. Add salt, poultry seasoning, parsley, pepper; stir until mixed. Cook over low heat 3 minutes, stirring frequently; cool. Remove from heat and add chicken broth. Mix. Sufficient stuffing for a 12-15 pound bird.


1 lb carrots, peeled and cut into match stick pieces
1 t butter or margarine
1/4 C raisins, brown or golden (optional)
1/3 C chicken broth
2 t brown sugar
Salt and pepper to taste

In a large, heavy frying pan, melt butter over medium heat. Add carrots, raisins, broth and sugar. Bring to a boil; reduce heat, cover and simmer until carrots are crisp-tender, about 10 minutes. Un over and boil over high heat until liquid has evaporated, shaking pan often and gently lifting and turning carrots. Season with salt and pepper. Makes 4-6 servings.


3 packages (16 oz) frozen broccoli cuts, partially cooked, drained
2 pound Velveeta cheese, cubed
2 C crushed buttery crackers (Ritz)
2 T margarine

Heat oven to 375. Mix broccoli and cheese, spoon into greased 10x6-inch baking dish. Sprinkle with crushed crackers, dot with margarine. Bake 25-30 minutes or until hot and bubbly. Makes 4-6 servings. Variation: Substitute 1 package (16 oz) any frozen vegetable for broccoli cuts.


16 oz whole corn
16 oz cream corn
2 eggs
1/4 cup melted butter
1 pkg Jiffy Corn Bread
1 8 oz sour cream

Melt butter. Add corn, beaten eggs and Jiffy Mix. mix well. Fold in sour cream. Bake 350 40-45 min


2 (29 oz) cans sweet potatoes, drained
1 stick melted margarine
1 cup white sugar
1 teaspoon vanilla flavoring
1 egg
1/3 cup all-purpose flour 13/3 cup packed brown sugar 1 c pecan chips 2 tablespoons softened margarine In large bowl, mix drained sweet potatoes until smooth. Add sugar, melted margarine, sugar, egg and vanilla. Mix until totally incorporated and smooth. Pour into 9 x 13 inch casserole dish. Mix topping ingredients until crumbly - spoon over sweet potato mixture evenly. Bake in a 350 oven for 30 to 35 minutes.


1 graham cracker pie crust
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk (not evaporated)
1 egg, beaten
1-1/4 teaspoon cinnamon, divided
1/4 cup packed brown sugar
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons flour
2 tablespoons cold margarine
3/4 cup walnuts, chopped (could use pecans)

Preheat oven to 425 degrees. Combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Mix well. Pour into pie crust. Bake for 15 minutes. Remove pie. Reduce temperature to 350 degrees. Combine sugar, flour and remaining 1/2 teaspoon cinnamon, cut in margarine until crumbly. Stir in nuts. Sprinkle nut mixture over pie. bake for 40 minutes or until knife comes out clean. Insert knife 1 inch from edge. Cool. Refrigerate leftovers.

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