Old Fashioned Stuffed Turkey

Old Fashioned Stuffed Turkey

Mom used to make a wonderful stuffed Thanksgiving turkey with delicious moist dressing inside. My mouth still waters just thinking about it!

• 1 (14 pound - serves 12) turkey
• 2 large onions, chopped
• 2 celery ribs, chopped
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup butter
• 1 (14.5 ounce) can chicken broth
• 1/3 cup minced fresh parsley
• 2 teaspoons rubbed sage
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 12 cups unseasoned stuffing cubes (or use your own bread cubes)
• Warm water
• 1 cube melted butter

In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness.

Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.

Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Makes 12 servings (10 cups stuffing).

Thanksgiving and Christmas 2009

Growing up as a kid, I used to love the holiday season. We didn't have a whole lot of money, but from Thanksgiving through the New Year, my Mom would go to great lengths to try and make us happy with food, decorations and music. I can still hear Mom's favorite Country Christmas albums - Brenda Lee, Elvis, and Jim Reeves to name a few. There seemed to be something different cooking each day and I would look forward to the scents from the kitchen when I walked in the door of our house after a day at school.

The postings for November and December will be focused on the types of foods we used to eat at our house during the holidays. I'm not going to list them all, but I'll try and post a few ones that stand out the most in my mind - with a variety of main dishes and desserts too. Heck, there's even a recipe for snow cream that my Mom used to love to make after the first snow of the season. Hope you like them as much as we did then, and do now.

-Rick Gurkin

Southern Grits with Shrimp

Southern Grits with Shrimp

We like to take trips down to southeastern North Carolina along the coastal waterways and one of our favorite things to do is to look for the shrimp boats coming back in with huge catches of fresh shrimp. You used to be able to buy a pound for as little as a dollar right off the boat. There's nothing more satisfying than shrimp and ice cold beer! Just ask Lib and Jim Gurkin.

Here's a great southeastern Carolina recipe for grits and shrimp. Who said you only ate grits at breakfast? This makes for a truly mouth-watering supper!

Grits:

• 1-1/2 cups water
• 1-1/2 cups 2% reduced-fat milk
• 3/4 cup stone-ground grits
• 3/4 cup shredded sharp Cheddar cheese
• 3 tablespoons grated Parmigiano cheese
• 1/4 teaspoon salt
• 1/8 teaspoon Tabasco sauce
• black pepper - coarsely ground

Shrimp:

• 1 pound shrimp, peeled and deveined
• 6 bacon slices, chopped
• 2 cups thickly sliced button mushrooms
• 1/2 cup beer
• 1 cup chopped green onions
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1-to-2 dashes Tabasco sauce
• 2 tablespoons chopped fresh parsley
• black pepper - coarsely ground

To cook the grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become too thick, add 1/4 to 1/2 cup milk. Keep warm in double boiler.

To cook the shrimp, heat a large skillet over medium-high heat. Add bacon; saute' until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; saute' until shrimp is light pink, about 4 minutes. Add beer; green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.

Divide the grits equally among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon. Serves 4.

Lib's Spaghetti

Lib's Spaghetti

Lib Gurkin has a real simple, great-tasting recipe for jazzin' up Chef Boyardee spaghetti. Sounds crazy, but give it a try and let us know what you think. We all love it.

• 1 lb hamburger
• 4 16-oz cans Chef Boyardee spaghetti sauce w/ meat
• 1 cup chopped onion
• 1 jar mushrooms
• 1 teaspoon Worcestershire sauce
• 1/4-cup catsup
• 1/2-teaspoon sweet basil
• Accent (sprinkle to taste)
• Salt and pepper (sprinkle to taste)

Mix onion and meat...cook over medium heat until done. Drain excess grease. Add spaghetti sauce plus up-to 1 cup of water. Don’t make it too watery, but keep in mind that it will thicken as it cooks. Add catsup, Worcestershire sauce and mushrooms. Sprinkle on sweet basil and accent. Boil the spaghetti. After it is done, drain off the excess water and then combine the cooked sauce and spaghetti. 

Serves 6.

Grandma Estelle

Grandma Estelle

I don't recall every seeing Grandma just a settin at rest. During the day, she would be in the tobacco fields, just like us boys. She could sucker the tobacco, or crop them as well as any of the guys, and probably better than most. Her tote sack would be just as heavy as the men's in the cotton patch, and her rows were picked clean. She didn't leave much white for us 'little fellers' to glean behind her. When she wasn't in the fields, she would be up under the sheds tying and hanging the tobacco in the barns to dry. Even up to the house Grandma stayed moving. Chopping kindling for the cook stove, hauling buckets of water from the spring for washing and cooking. Down here we don't mow the grass, we sweep the yard with a homemade broom. That was Grandma's job also. Even on a Sunday afternoon, when we would all be settin on the porch, with a glass of tea and telling each other Swamp Stories, Grandma would laugh right along with the rest of us, but she would have a tub of field peas or butterbeans in her lap and she would never quit shelling. I was a tad at the time, and dearly loved my Grandma. There wasn't a lot a little feller can do to help around the house, but one job I did for Grandma was every morning to take her slop jar out to the Necessary House and empty it and clean it out for her. She never once failed to say thank you, and I know she appreciated it. (She would slip me a little extra piece of Chitlins or Hog Skin, every now and then) One summer, the spring started to dry up and Grandma was having to go further and further to get water. She decided she wanted a well. Grandpa Kader Lewis just snorted at "sech wimmins foolishness", and refused to dig that well. Then one evening, after a long hot day in the cornfield, him and his sons came to the cabin and they won't no supper waitin on the table. Grandma explained that she had taken so long to haul water that she didn't have time to cook. They all sat down to cold biscuits and black sorghum molasses. Grandpa Kader didn't say a word, but afterwards he got out the lanterns and led his sons to a spot about 10 feet from the back door and said "Boys we are gonna put a well, rite chere". They dug that well with picks, shovels, iron bars and buckets. Grandma now has one of the finest 40-foot deep wells in the county and I learned a great lesson that night. It don't take much to make a woman happy. Just give her some respect, a little love and a good well.

-Bob Gurkin

Beef Pot Roast with Vegetables

Beef Pot Roast with Vegetables

• 1 chuck roast (3-4 lbs)
• 2 medium onions, chopped
• 1/4 cup self-rising flour
• 3 carrots, cut into ½ inch pieces
• 2 teaspoons seasoned salt
• 1 stalk celery, cut into ½ inch pieces
• 1 teaspoon black pepper
• 6 potatoes, cut up
• 3 tablespoons oil or shortening
• 3 cups hot water as needed

Heat the oil in a pot or Dutch oven big enough to hold the roast. Mix the flour, seasoned salt, and pepper together. Place the roast in the flour mixture and turn and rub it until coated all over. Place the roast in the pot over medium heat and brown on both sides. Add the remaining flour mixture to the pot, along with 2 cups hot water and the onions. Let come to a boil, and then reduce the heat to low and cover the pot. Let simmer for 1-½ hrs, adding as much of the remaining hot water as may be needed to keep the roast from cooking dry. Add the carrots, celery, and potatoes to the pot and let simmer until tender, about 30 minutes. Or optionally, add the vegetables to the pot and cook in the oven at 325 degrees, with the pot covered, for about 1-½ hrs or until tender. Serves 8.

Crème Brûlée French Toast

Crème Brûlée French Toast

Here is one of the best French Toast recipes that I have personally ever tasted - courtesy of our good friends - Sue & Mark Abrahams. Now this isn't one of our traditional southern recipes but we made an exception in this case because it really is easy and inexpensive to make - and it tastes so darn good! Be sure to pour warm Aunt Jemima or Mrs. Butterworth's maple syrup over it! Goes great with a nice Prosecco. Yum, Yum!

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• an 8- to 9-inch round loaf country-style bread
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately. 

Serves 6.