"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Thanksgiving dinner Recipe

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This recipe for Thanksgiving dinner, by , is from Family Favorites For You, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Darlene Treadway

Category:
Category:

Ingredients:  
Ingredients:  
15 to 20 lb. turkey ( I like Butterball or Honey Suckle) Get one with a pop up timer

1 canister stove top stuffing (chicken or turkey flavor fixed according to directions. Instead of using water, replace with chicken broth to have more flavor)

32 oz. chicken broth

flour mixture ( 1 cup of milk with 2 tbs flour, Stir until smooth, No lumps)

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. black pepper

large roasting pan

preheat to 350

Directions:
Directions:
Remove all neck, liver, gizards, etc. Rinse thoroughly and pat dry. Place turkey in roasting pan with 1 cup of chicken broth. Mix all seasonings together and sprinkle on top of bird. Stuff bird with the stove top stuffing. Seal neck and butt end. Roast according to directions on bag depending on size of bird. Pop up will let you know when done. Remove stuffing first and then bird from pan. Let turkey rest before carving. approx. 20 to 30 minutes. Add remaining chicken broth with the drippings from the turkey in a sauce pan. Bring to a boil, slowly and add flour mixture. Stir constantly until consistency you want. Be careful with salt and pepper. It will have some seasoning from the drippings.

Serve with mashed potatoes, vegetable, rolls and dessert

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
Avg. 1/2 lb. meat per person. Sometimes I use a turkey breast to avoid excessive waste.

 

 

 

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