2 cups cranberries
1/2 cup sugar
1/4 cup Port
1 TBS cornstarch
1 tsp cinnamon
Juice and zest from 1 orange

• Combine cranberries, orange juice and zest (chopped), Port, sugar and cinnamon in a small saucepan. Bring to a boil. Reduce heat to simmer. Cook until cranberries are tender (approx. 10 to 12 minutes). Stir occasionally.
• Using a small cup, make a slurry with cornstarch and 1 TBS water. Whisk this into cranberry sauce and cook until sauce thickens (whisk continuously). Remove from heat.

You can add more sugar to taste if needed.

Makes about 2 cups.

Date Added: Nov 01, 2007

Fry the turkey’s giblets in 2 TBS butter until brown.

Finely Chop & Mix Together:

1 onion
1 apple
1/2 cup raisins
Cooked giblets

Add Mixture To:

• 1 loaf of stale bread crumbled into crumbs. Season with 1 1/2 tsp salt and 1/4 tsp pepper.

Using the pan drippings from the fried giblets in the first step, add another tablespoon of butter as well as 2 to 3 tablespoons water. Bring to a boil then sprinkle over dressing.

Then Stir In:

• 4 eggs that were well beaten first.

Stuff turkey.

Date Added: Nov 01, 2007

Make pastry for two-crust pie and line the pie pan.

Cook covered until tender (about 5 minutes):

• 2 cups seeded raisins and 2 cups boiling water

Mix together:

• 1/2 cup sugar and 2 TBS flour, stir into the raisins mixture above. Cook over low heat, stirring constantly until boiling. Boil 1 minute then remove from heat.

Stir in:

• Juice and rind of 1 orange or lemon.

Pour the filling into the pastry lined pie plate. Dot with 1 TBS butter. Cover top with pastry, cut slits for vents.

Bake in 425°F. for 10 minutes, reduce heat to 350°F. and bake 20-30 minutes.

Date Added: Nov 01, 2007

Stir 1 TBS gelatin into 1/4 cup cold water, soak until the gelatin is completely dissolved.

Mix together:

3 egg yolks (slightly beaten)
1 1/4 cups prepared pumpkin
1/2 cup sugar
1/2 cup milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

• Cook the mixture over hot water until it’s thick (double boiler). Stir in dissolved gelatin. Chill.

Once the mixture begins to thicken, stir in:

• 1/2 cup sugar and 1/4 tsp salt

Then fold in:

• 3 egg whites, stiffly beaten

Turn into baked pie shell and chill for several hours before serving.

Date Added: Nov 01, 2007

1. Remove all the stuffing from the bird, store in an airtight container and refrigerate separately from the turkey. Use within a couple days.
2. Remove all turkey from the carcass. Package the meat in freezer bags (meal sized portions). Refrigerate what you can use within the next couple days then freeze whatever is left.
3. Save some cooked turkey (refrigerated) to dice and make into meat pies. Do this within a couple days of cooking the turkey. Once pies are made, they can be frozen. The ready made pie shells you can buy in the grocery store turn out just fine if you don’t have the time to make your own.
4. Wrap the carcass in plastic or put in a clean plastic bag. Refrigerate. Use this within a couple days to make turkey stock or soup. You can also freeze this to use later.

Date Added: Nov 01, 2007

1. Completely clean and rinse the turkey inside and out. Pat dry.
2. Rub seasonings inside the cavity and outside the turkey.
3. Fill neck area with stuffing then fasten neck skin to back with skewer. Stuff the cavity lightly.
4. Push drumsticks under band of skin of tail, or tie them to tail.
5. Place turkey breast side up on rack in shallow open pan.
6. Brush turkey with melted butter.
7. Place a large piece of aluminum foil over the bird, tucking it down around the sides.
8. Roast turkey according to timetable instructions.
9. While the turkey is cooking, lift the aluminum foil 2 or 3 times to brush turkey again with melted butter.
10. Remove foil during last 40 minutes of roasting time if turkey is not browned enough.

Stuffing Tip: Place dressing in a piece of clean cheesecloth and tie end with string before stuffing into the cavity. This will help remove all the dressing easily and cleanly.

Date Added: Nov 01, 2007