I should have thought about posting this in early November; but, it is useful anytime, really. From my beautiful wife…
14 lb turkey
2 gallons of water
2 cups salt
2 cups sugar
1. Dissolve sugar and salt in water.
2. Add turkey
3. Refrigerate for 24 hours.
4. Rinse well before cooking.
1 loaf white bread
1 or 2 granny smith green apples, peeled and cut into small pieces
1 container mushrooms, sliced
1 red onion – chopped
1 stalk celery – chopped
1 raw egg, beaten
Chicken broth (I use organic)
1. Day before Thanksgiving, cut bread into small pieces and lay out on sheet to dry
2. Thanksgiving – saute onion, celery until clear, add mushrooms for 2 minutes. Set aside to cool
3. Using a large bowl (I use a wok) add break, sauteed onion, celery, mushrooms, apple and sage to taste. At this point, you can adjust the sage, before the raw egg goes in. Stir well. Add egg. Stir well. Add chicken broth until very moist.
4. Bake in a lasagna pan for 1 hr at 400 degrees F. Uncover and bake another 1/2 hour. You can add more broth at this point if the stuffing is dry.
pre-made crust from Pillsbury. Remove from box, leave on counter for 1/2 hour.
8 granny smith apples (or whatever you like, but stay away from apples with high water content i.e. macintosh) peeled and sliced
1 c. sugar
3 heaping tablespoons Birds Custard Powder
1 tablespoon flour
1 teaspoon cinnamon
pinch of nutmeg
pinch of powdered cloves
1. In a large bowl (I use a wok) combine apples and all powdered ingredients. Stir and let sit for 5 minutes, stir again.
2. Roll out pie crust and work into bottom of your favorite pie dish – I like to use glass.
3. Empty apples into pie crust – I like to arrange them in a fan shape and overlap.
4. Put second pie crust on top, cut slits to allow steam to escape.
4. Brush milk on pie crust (2% is fine)
5. Sprinkle liberally with sugar – this makes the crust crunchy.
Bake in 400 degree F. oven for roughly 20 min – cover the crust with foil with it gets too brown.
Turn down to 375 and bake for another 50 min.