Tips and tricks for your turkey, Alford’s knucklehair cheese log
Pre-heat oven to 325°F In a bowl, combine all spices, salt, and pepper. Olive oil should be used to rub the turkey’s skin. Sprinkle the spice mixture under and on the skin. Put the celery, onion, and apple into the turkey. Add any additional spices to the bird. To enhance the sauce, add any additional celery, onions or apples to the bird. Bake the bird at 325°F for 3 hours, or until the internal temperature reaches 180° in the thigh and 165° in the breast. About 1/3 of the way through the cooking process with cooking with karli, place tin foil loosely on top of the bird. Cover the drumsticks and breast with tin foil. This will prevent the skin from becoming too brown and also prevent the breast from drying out. After the bird reaches the desired internal temperature, remove it from the oven and allow it to rest for 15 minutes. You can use any leftovers from the turkey to make gravy.
Cooking with karli Directions:
- Use bare hands to smash all ingredients, except chili powder.
- Turn into logs
- Stir in chili powder until fully covered
- Wrap in foil and place in the refrigerator for a whole day.
- Loren’s grandmother’s cornbread dressing
Ingredients:
- One 8×8-inch pan of cornbread, half a loaf of stale Bread
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 teaspoons Sage
- 1 teaspoon Accent seasoning (Her secret ingredient)
- 2 eggs raw
- 2 stalks of celery, with leaves, chopped
- 3 chopped green onions, with tops
- About 1 cup broth (turkey-, chicken- or vegetable).
Cooking with karli Directions:
Mix the first six ingredients (bread, seasonings) two days before. Cover the bowl with a dish towel. When you are done thinking about it, stir. Granny explained that this helps to incorporate the seasonings into the bread. Mix in the eggs, celery, and onions on the day of serving. Put the mixture in a casserole dish. Pour the broth over it, until it becomes moist. Bake covered at 350°F for 30 minutes or until golden brown. Double the recipe but don’t double the sage. It will be too much. The secret is in the seasoning mix. It serves 4-6 people, but we often double it as it is so delicious. It freezes well.
Green bean casserole
Cooking with karli Ingredients:
- 1 can Condensed Cream or 98% Fat Free Cream Mushroom Soup
- 1/2 cup milk
- 1 tablespoon soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups fried onion
Directions:
Step 1
In a casserole measuring 1 1/2 quarts, combine the soup, milk and soy sauce.
Step 2
Bake at 350°F. Bake for 25 minutes, or until the bean mixture becomes hot and bubbly. Mix the bean mixture. Sprinkle the bean mixture with the rest of the onions.
Step 3
Bake for five minutes, or until onions are golden brown.