Traditional chrismas menu and recipes?

5 Responses to “Traditional chrismas menu and recipes?”

1. 
2. What's Applebees Serving for Xmas Dinner? Click here! Says:
   May 16th, 2009 at 1:55 am

   48 Hour Sale on Secret Recipes!

   Try searching on recipes for stuffed turkey, sweet potatoes and corn.
   This Is also a traditional Thanksgiving dinner.
   Do you have turkeys in Italy? ( Sorry to sound ignorant).
   For Christmas, we have also done crown roast of pork and lasagna.
   This year may be just lots of appetizers since the kids are going to the other side on Christmas.

   Ham or prime rib are also served.

   Have fun and good luck with your dinner.

3. 
4. Click Here for Some Secret Recipes! Says:
   May 16th, 2009 at 6:36 pm

   Click Here for Some Secret Recipes!

   turkey, stuffing and gravy

   mashed potatoes

   green bean casserole

   apple pie

   enjoy!

5. 
6. What's Applebees Serving for Xmas Dinner? Click here! Says:
   May 17th, 2009 at 2:08 am

   Click Here for Some Secret Recipes!

   I never stuff the turkey. I kind of grosses me out
   Roast Turkey
   * 1 (8 to 10 pound) turkey
   * Kosher salt and freshly ground black pepper
   * 1 medium onion, quartered
   * 1 head garlic, halved
   * Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
   * 2 bay leaves
   * 8 tablespoons unsalted butter (1 stick), melted
   * Serving Suggestions: Sage, Sausage and Apple Dressing, recipe follows

   Directions

   Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.

   Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.

   Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.
   Sage, Sausage and Apple Dressing:

   * 16-ounce bag stuffing cubes
   * 6 tablespoons unsalted butter, plus more for greasing the pan and topping
   * 1 pound fresh sage sausage, casing removed
   * 1 medium onion, chopped
   * 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
   * 1 to 2 ribs celery with leaves, chopped
   * 1/2 teaspoon kosher salt
   * 3 cups chicken broth, homemade or low-sodium canned
   * 1/4 cup chopped fresh flat-leaf parsley
   * 1/2 cup walnut pieces, toasted (See Note)
   * 2 eggs, beaten

   Preheat oven to 325 degrees F.

   Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.

   Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it’s dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

   Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

   Yield: 8 to 10 servings

   Prep Time: 20 minutes

   Cook Time: 1 hour

   Tips: Put the dressing in the oven during the last hour of cooking the turkey

   Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes

7. 
8. Members Only Secret Recipes! Says:
   May 17th, 2009 at 6:39 am

   Click Here for Some Secret Recipes!

   Well, in my lovely little “american” home, our traditional holiday dinner breaks down like this:

   Turkey and stuffing
   Sweet potato gratin
   mashed potatoes and gravy
   green bean cassarole
   cranberry sauce
   rolls

   Now, I have no idea if you can get the necessary igredients there in Italy, but if you’d like the recipes here goes:

   Fresh or thawed frozen turkey, size is your choice.
   My family’s 3 bread stuffing:
   Combine 3 cups each of white, wheat and cornbread crumbs. Add 3 tablespoons of ground sage, 1 tablespoon salt and 2 teaspoons pepper.

   Add 4-5 cups chicken stock or water and 2 beaten eggs. The stuffing should seem very wet, if it is still dryish add a bit more stock. Taste the stuffing and adjust the seasonings as needed. { This will seem a little gross, but it makes a big difference in the finished dish }

   Only stuff the turkey just before baking it, do not pack the stuffing inside, fill the turkey loosely, if you have extra stuffing, it can be baked in a seperate dish later.

   Sweet Potato Gratin:

   4 large sweet potatoes 1 1/2 teaspoons cinnamon
   1/4 cup butter 1/2 teaspoon salt
   2 tablespoons brown sugar 1/4 teaspoon nutmeg
   2 eggs
   1/2 cup orange juice

   Topping:

   1/3 cup all purpose flour 1/2 teaspoon cinnamon
   1/4 cup oatmeal 1/4 cup butter
   1/3 cup chopped walnuts 1/4 cup brown sugar

   Microwave sweet potatoes after pricking with fork for 16-19 minutes. Let stand 5 minutes.

   Cut hot sweet potatoes in half, scoop pulp into large mixing bowl. Beat in butter and brown sugar until butter is melted. Add eggs, orange juice, cinnamon, salt and nutmeg. Beat until smooth.

   Pour into large baking dish and smooth top.

   For Topping:
   Combine flour, oatmeal, brown sugar and cinnamon. Cut in cld butter to resemble coarse crumbs. Add nuts and stir. Sprinkle topping over gratin and bake at 350 degrees for 25 minutes.

   Green Bean Cassarole:

   Combine 2 cans of drained french cut green beans with 1 can cream of mushroom soup and stir well. Spoon into a microwave safe dish and cover with cheese. Microwave for 5 minutes to heat through.

   Gravy is easy. Once the turkey is done, ladle off the broth from the bottom of the roasting pan into a skillet or saucepan. Heat the broth until it simmers. Taste and add salt and/or pepper if necessary. Combine 2 tablespoons of flour with 1/2 cup cold water and whisk until smooth. Pour cold flour mixture into simmering broth and whisk constantly until it boils and thickens.

   I hope this gets you started!!

   gale

9. 
10. Click Here for Some Secret Recipes! Says:
    May 17th, 2009 at 2:50 pm

    Members Only Secret Recipes!

    Your English is fine. I’d invite you to my house if you were nearby!

    Perfect Roast Turkey

    1 fresh turkey (12 pounds)
    Kosher salt
    Freshly ground black pepper
    1 large bunch of fresh thyme
    1 lemon, halved
    3 Spanish onions
    1 head garlic, halved crosswise
    4 tablespoons butter (1/2 stick), melted
    1/2 cup good olive oil
    8 carrots, peeled and cut into 2-inch chunks
    10 red new potatoes, halved
    3 heads fennel, fronds removed, cut into wedges through the core

    Preheat the oven to 350ºF.

    Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

    Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

    Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.

    –Ina Garten
    ———————

    Homemade Gravy

    •1/4 pound (1 stick) unsalted butter
    •1½ cups chopped yellow onion (2 onions)
    •¼ cup flour
    •1 tsp kosher salt
    •½ tsp freshly ground black pepper
    •Meat drippings, fat removed, plus chicken or beef stock to make 2 cups, heated
    •1 Tbsp Cognac or brandy, optional
    •1 Tbsp white wine, optional
    In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.
    Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot stock mixture and Cognac, if desired, and cook uncovered for 4 to 5 minutes until thickened. Add the wine, if desired. Season to taste with salt and pepper, and serve.
    ———————-

    Sweet Potato Fluff

    3 cups mashed cooked sweet potatoes (8-10 fresh or two large cans)
    ½ cup sugar
    ¼ cup melted butter
    1 (5 oz.) can evaporated milk
    ¼ tsp. kosher salt
    1 tsp. vanilla
    Dash of each: cinnamon, nutmeg, dry orange peel

    Topping:
    ½ cup brown sugar
    ½ cup chopped pecans
    ½ cup flour
    2 Tbsp. butter

    Preheat oven to 350ºF. Combine topping ingredients w/ a fork until crumbly; set aside.

    Beat potatoes well with a mixer until fluffy. Stop and remove any strings from the beater at least twice. Stir in remaining ingredients and pour into a greased casserole dish.

    Sprinkle topping on potatoes and bake for 40 minutes.

    Serves 8.
    ——————–

    Cranberry Fruit Conserve
    (traditionally served alongside the turkey, and you sort of dip yoru bite of turkey and dressing (stuffing) into the sauce and enjoy)

    1 (12 oz) bag of fresh cranberries, cleaned
    1 3/4 cups sugar
    1 cup water
    1 Granny Smith apple, peeled, cored, and chopped
    1 orange, zest grated and juiced
    1 lemon, zest grated and juiced
    3/4 cup raisins
    3/4 cup chopped walnuts or pecans

    Cook the cranberries, sugar, and water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

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