Posts Tagged by thanksgiving

Rustic Herbed Dressing With apples and cheddar

Rustic Herbed Dressing with apples and cheddar

You know it’s fall when the aroma of baked apples and fresh herbs fills the air! Roasted pork, chicken — this stuffing makes just the right side dish. Or crisp up leftover dressing in the toaster oven for a banner breakfast with bacon, sausage and a drizzle o’ maple syrup!

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No fair? No fair! … so cook yourself some turkey legs at home!

Smokey Spiced Grilled Turkey Legs

Smokey Spiced Grilled Turkey Legs

Published in Carolina Country Magazine November 2017

Well 2020 just keeps giving us disappointment on top of disappointment.  Some of us look real forward to our NC State Fair each year, each for our own reasons.  I will miss going there several mornings to judge the daily cooking contests… one of my favorite fall culinary adventures.  Some go for their favorite foods scattered about the fairgrounds.
Grease! Salt! Sugar! Finger lick’n…
What’s not to love?

You can’t miss folks walking around gnawing on big ole turkey legs!  This recipe was part of a few I created several years ago for Carolina Country Magazine for a little twist on Thanksgiving… and when I was thinking about fair foods to share, realized I never put this here on my blog.  

We never know what sort of weather we will have here around fair time… or Thanksgiving… it might be brrrrr! cold… or we may be out in shorts and flip flops firing up our grill.  Either way, these turkey legs are tasty… and something fun to cook this year during fair week to pretend you’re there!  Or to give your Thanksgiving a twist too.

So grab yourself some legs and crank up the grill!  Enjoy some of my tasty turkey legs… and come on over to my facebook playground and share your pics and what you think about ’em!

Smokey Spiced Grilled Turkey Legs

No fair this year... no problem! Grill your own turkey legs at home... or fix some for Thanksgiving this year.

Course: Fun Food!, Main Course
Cuisine: American, Carb Free, Gluten Free, Grilling, Southern, Tailgating
Keyword: fair food, thanksgiving, turkey legs
Servings: 1 1 leg per person
Author: Wendy Perry
Ingredients
  • 5-6 medium size turkey legs
Marinade:
  • 1 1/2 cups vegetable oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 teaspoons dried oregano
  • 4 teaspoons salt
Baste:
  • 1/4 cup honey
  • 1/4 cup butter
Instructions
  1. Combine all marinade ingredients. Place turkey legs into large container with lid. Pour marinade over legs, cover and shake to coat. Refrigerate (up to 2 days), shaking periodically to coat.

  2. To grill: Preheat grill to high heat. Oil grates and place legs onto grill. Sear on all sides several minutes, turning to get good grill marks. Reduce heat to low or move coals to sides (for indirect heat) and continue cooking, covered, for about 50–60 minutes. Turn every few minutes to prevent burning. 

  3. Melt butter in honey. Baste legs, turning often, the last few minutes of cooking. Remove legs when temperature reaches 165 degrees by thermometer.

  4. Place legs onto serving tray and pour remaining baste over legs.

Make Ahead Turkey Gravy… by Substitute Teacher Elise Feiner @ Foodfanataolics!

 

My Italian yankee-now-Floridian culinary girlfriend recently posted her make-ahead turkey gravy recipe that’s genius! Elise is actually one of my “Substitute Teachers” you’ll be hearing from once I can get my e-zine up and rolling… soon I’m hopin! 

So many folks stress over gravy, and it’s not that hard to do.  Since I just don’t have time today to put it all into a printable version, I’m just gonna point you to her post I shared on my Wendy’s Home Economics! faceboook page.  I shared a post from her culinary community, Foodfanataholics! where she did extensive pictures to show you along the way what things should look like…  with step by step instructions in the comment of each picture.  Maybe one of these days, I’ll get it posted here for you to quickly print out, but for now… do come see her gravy post on my FB page!  Just look at this wondermous stuff…

Ring the dinner bell and grab a ladle. It’s gravy time boys and girls!!! 

The start of Make Ahead Gravy!

 

 

 

 

 

 

 

 

 

 

 

Make Ahead Turkey Gravy on its way…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh, can’t you just smell this? Layers of flavor…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And there you have it! Make Ahead Turkey Gravy… making your day stress free… and you’ll be crowned Gravy QUEEN!

 

 

 

 

 

Soup’s on! Blushing Turkey Soup


Well here we are, just like that ~ looking at Thanksgiving 2017 in our rear view mirror. Did your grandmas tell you too, that “the older you get, the faster the days and years go by?”

To be honest, I don’t have any leftover turkey at my house. This year, my little family decided to do pork instead… since we never have been big on turkey. And we aren’t even doing our Thanksgiving meal until tomorrow (Saturday). We even did something outside our box and went OUT to eat for early supper yesterday on Thanksgiving… at an Italian restaurant! And liked it. And decided we might keep up this new tradition henceforth.

They only offered a buffet, but goodness gracious, you cannot believe all the food on the tables! I declare, if folks couldn’t find something there to suit their fancy, they needn’t be eating. The word “bountiful” comes to mind as there were platters and chafing pans filled to the brim with Italian creations… right alongside traditional southern Thanksgiving favorites like dressing and sweet taters.

And there were seafoods, fishes, prime rib, ham and yes, turkey! I suppose they might have some sort of soups on their menu the next few days too, which is a great way to give lurking turkey (and whatever else) a new life!

Earlier this week, my friend Heather Overton at the NC Department of Agriculture asked if I had any last minute ideas for such to feature on their blog, and well, of course I do! Waste not want not around my kitchen, and not often is anything thrown out. I love the challenge of “repurposing” food… bones, scraps and trimmings. I can and will make soup from just about anything… no two pots ever the same. I gift most of the soups I make since I just can’t eat it all! As it turns out, this tasty soup can actually work as a dip as well and a really fast way to throw together a simple meal so you can enjoy more family time this weekend.

So plug in that crock pot and enjoy… feel free to “color outside the lines” of the recipe and add in leftovers you have that will add more layers of flavor to your soup… or adjust the seasonings for your taste. Serve with crunchy pork rinds or cornbread and you’re set to head into the Christmas season… ready or not!

Blushing Turkey Soup

Looking for a way to enjoy your leftover turkey after the Thanksgiving feast is over? Enjoy this recipe featuring leftover turkey, George’s BBQ sauce and pork skins.  If you don't have George's, simply substitute your favorite sauce to "blush" your soup.

Course: Brunch, Main Course, Soup
Author: Wendy Perry
Ingredients
  • 1 15 ounce can white beans (navy, northern, etc.), drained
  • 1 14 ounce can creamed corn
  • 1 11 ounce can Mexican corn
  • 3/4 cup George's Original or Hot Sauce
  • 1/2 cup George's Special Sauce
  • about 3 cups turkey or chicken broth
  • about 4 cups shredded turkey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • salt to taste
  • 1 8 ounce cream cheese
  • 4 cups grated cheddar cheese
  • freshly chopped cilantro
Instructions
  1. Throw all ingredients through salt into crock pot. Heat on high until nice and hot, or if you’ll be out and about a while, just turn on low. About 20-30 minutes before eating, stir in cheeses and melt. Ladle into mugs or bowls and scatter with cilantro. Serve with skins, cornbread or dressing.


Recipe Notes

NOTE: If you want to serve this as a dip, leave out the broth to make it thicker. Add in small amounts until desired thickness. Scoop with skins or chips.