Tag Archives: mashed potatoes

Turkey Day Turkey Meal – Gobble, Gobble

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Amazing meal for Thanksgiving or Christmas! Everything you need in 1 post!

Under Skin Butter Rub:
1 Stick of Butter, softened
1tsp Lemon Juice
1.5T Fresh Garlic, minced
2tsp Lawrys Seasoned Salt, or more to taste (Plus, some for later sprinkling)
1tsp Paprika (Plus, some for later sprinkling)
1/2tsp Garlic Powder (Plus, some for later sprinkling)
1/2tsp Onion Powder (Plus, some for later sprinkling)
1/2tsp Pepper
1tsp Brown Sugar

Olive Oil (For last 30-1hr drizzle)

Inside Turkey:
1 Lemon HALF, stab a few times on skin
Onions, cut large

Broth:
3c Chicken/Turkey Broth
1/2T Lemon Juice
1/2tsp Pepper
1tsp Fresh Garlic

Bottom of Turkey Pan:
1c Celery
2c Carrots
1 Onion
4 Potatoes, halved or Quartered

Gravy:
Pour Turkey Juices into a bowl, separate the fat off the top. Reserve both.
3-5T Turkey Fat (Add butter to accommodate)
Up to 5T Flour
Heat Turkey Fat/Butter stir in Flour til a rich brown roux. Stir constantly, add in:
2-3c Turkey Pan Juices (Or 2c Chicken Broth+1c Pan Juices)
1 Dried Bay Leaf
1/4tsp Sea Salt, or more to taste

Stuffing:
Gizzard/ liver, cut up (I discard Heart)
12T Butter
Sautee above. Add in:
2/3c Carrot Sticks, chop small
2/3c Celery, cut small
1/2 Onion, chopped
Sautee Above. Add in:
1.5c Vegi Broth
3c Chicken Broth
Boil, then, simmer for 10min. Add in:
3 Boxes of Ready to Make Stuffing (Turkey)
1/4tsp Sea Salt, or more to taste

Directions:
Allow Turkey to sit in Room Temp for a lil bit. Make Butter Rub (I melted Butter and added rest. Put in Freezer til it was form-able.). Roll Butter Rub into ball. Place under skin. Slightly rub around (It will melt down as it heats). Roll lil balls and place into Leg Skin, as well.
Pour Broth Mixture over Turkey. I reserved a LIL teaspoon of Butter Rub, melted some, and rubbed around turkey skin.
In Turkey Cavity, add in some Onions and 1 half of lemon (Stab with knife around skin).
Cook Turkey in Roaster at 450 for 30minutes. Then, 325 for the rest (15min per pound of Turkey).
Stuffing: Mince Liver. Cut up Turkey Neck. Put slices in Gizzard. Add Butter to pan. Saute Turkey Neck and Gizzard. Add in Liver and Vegis. Saute. Add in Broths. Bring to Boil. Then, Simmer til all’s cooked. Remove and Cool. Add to fridge until it’s time to remove juice from Turkey (Next step). Once ready, bring to boil. Remove Neck and Gizzard. Add in Stuffing Boxes. Toss, add Sea Salt. Cook/Bake to desired texture.
Last 30min, or so: I dump the Juices from the Turkey Pan (STRAIN and reserve BOTH Vegis and Juice!!!). Cover and set Vegis aside. Skim, and reserve, the fat off the top of juice. You will need 3-5T skimmed Fat and 2c Broth/Turkey Juice for Gravy. Toss rest. (Use Butter to compensate for lack of Fat, if needed).
Drizzle 1tsp Olive Oil over Turkey. Sprinkle Turkey with Lawry’s Seasonal Salt, Garlic Powder, Onion Powder, and Paprika. Place back into Roaster (I removed inner pan.). Roast at 325-400 for additional 30min to an hour.
Gravy: Add to pan, 5T skimmed Fat, add Butter to compensate. Heat, adding in 5T Flour. WHISK, continuously, until a nice brown. Add in Turkey Juices, Bay Leaf, and Sea Salt. Whisk continuously til desired thickness. Keep in mind that it thickens as it cools. Remove Bay Leaf after it sets a few minutes once completed.
Allow Turkey to rest about 30minutes, slightly uncovered.
tTt’s Mashed Potatoes: Here!
Green Bean Casserole:
Here!
Eat up… Gobble Gobble.

NOTES: For Broths, I used Cubes and Water!

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Mexi-ed Layered Taters

layeredtaters
Having leftover Layered Dip, it was used to amp up some potatoes.

Potatoes (We use Red or Fingerling), halved, Boiled or Baked*
Leftover MEXICAN LAYERED DIP
1 lb. Ground Meat (Turkey or Beef) *Optional
1/2 pkt. Taco Season *Optional
Pico De Gallo

Bake or Boil Potatoes. Brown Meat, if using. Season with Taco Season. Top over cooked Potatoes. Top with some Layered Taco Dip. Add some Pico De Gallo. Done. Eat.
Try with tTt’s Spuddy Buddies !!! 
*Optional to season and bake potatoes. Or, boil. Or, Even top over mashed potatoes! Or, Tater Tots!
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

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1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube

Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)

OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Sweet Mashed Taters (Mashed Sweet Potatoes)

mashedsweetpotato

1 Large Sweet Potato, skin on
2-3 Chicken Broth Cubes, crushed
3c Water
2 sm. Dried Bay Leaves

Reserved Broth, from Boiling Potato, to desired consistency
Sour Cream (Optional, I sometimes just add Broth.), to desired consistency
Pinch of Dried Chives (Optional)

Add Water, crushed Cubes, Bay Leaves, and Potato to pan. Boil til soft (RESERVE COOKED BROTH). Remove Potato, add to bowl and mash. Add in Broth, you boiled Potatoes in, to desired amount. IT IS OPTIONAL TO ADD SOUR CREAM. I sometimes do. But, tasty with just Broth, as well.
If adding Sour Cream, do “About” 1/2 Broth and 1/2 Sour Cream, to desired consistency (I do about 1T More Broth than Sour Cream).
Sprinkle in Chives (Optional).

Vegi Broth for Vegetarians, for boiling Potatoes. (Have yet to try.).
I always eyeball it, but, I use “About” 1/4c Reserved Broth for 1 Large Potato… Half of that, if using Sour Cream (1/2 Broth, 1/2 Sour Cream)… Potatoes very in size. So, eyeball to your liking.
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