By CANDACE ROBERTS
Deep Fried Turkey
- 3 gallons peanut oil for frying, or as needed
- 1 (12 pound) whole turkey, neck and giblets removed
- 1/4 cup Creole seasoning
- 1 white onion
- In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
- Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
- Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
- Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
- 2 (10.75 ounce) cans Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- 1 cup milk
- 2 teaspoons soy sauce
- 1/4 teaspoon ground black pepper
- 8 cups cooked cut green beans
- 2 2/3 cups French’s® French Fried Onions
- Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
- Bake at 350 degrees F. for 25 min. or until hot. Stir.
- Top with remaining onions. Bake for 5 min. more.
- 3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 5 large potatoes, cut into 1-inch pieces
- 1/2 cup light cream
- 2 tablespoons butter
- Generous dash ground black pepper
- Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
- Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
- Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
- For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 5 cups chicken stock
- 1 smoked turkey drumstick
- 5 bunches collard greens – rinsed, trimmed and chopped
- salt and black pepper to taste
- 1 tablespoon crushed red pepper flakes (optional)
- Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
- Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
- Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 4 tablespoons butter or margarine, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1 (16 ounce) can pumpkin
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 2 cups sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 12 pecan halves
- Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
- For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes.
- Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.
- Thanksgiving Is On The Way (jenawix.wordpress.com)