Delicious Thanksgiving Recipes from Heirloom Meals
There's no better way to celebrate Thanksgiving than with a treasured recipe that has been passed down from generation to generation. Carole Murko of Heirloom Meals has made it her mission to preserve and showcase the culinary heritage of generations of Americans. This weekend, Heirloom Meals Thanksgiving Special will be featured on public television's CreateTV (www.createtv.com) at the following times:
Saturday, November 19th: 9:30 am & 9:30 pm
Sunday, November 20th: 3:30 pm
Thanksgiving Day, November 24th: 9:30 am & 3:30 pm
Here are just a few of the recipes that will be featured in her Thanksgiving Special:
Cooper Boone's Thanksgiving Turkey
10 slices raw bacon
1/2 cup unsalted butter
2 sprigs thyme
2 sprigs rosemary
2 sprigs sage
1 tbsp garlic powder
(Use your favorite herbs and be creative!)
Preheat oven to 325F.
Food process all ingredients except the orange until smooth.
Stuff mixture under the skin of the turkey. Use a knife to cut an opening between the skin and flesh of the turkey, then use a spatula to open up the skin.
Stuff orange inside cavity of turkey.
Put the turkey, breasts face down in the roasting pan, cover with aluminum foil to bake. This will keep it moist, as the breasts are the driest part.
Roast until meat thermometer reads 165 degrees Fahrenheit.
Broil the turkey skin to make it crisp at the end but don’t overcook it.
Once the bird reaches 165F, leave the thermometer inside the bird, remove from oven and leave the foil on.
Let it sit for at least 20 minutes then carve!
Prep time: 15 minutes
Cook time: 4-5 hours
Total time: 5 hours
Yield: Servings depend upon the size of the turkey.
Loring Barnes' Acorn Squash Stuffed With Cranberries
2 acorn squashes, halved lengthwise and seeded, bottom sliced so it isn’t “tippy”
3 Tbsp butter
3 Tbsp brown sugar
3 Tbsp orange marmalade
3/4 cup cranberries, chopped coarsely
In buttered baking dish, bake squash cut side down in 350 degree oven for 35 minutes.
Melt butter in saucepan, stir in rest of ingredients.
Turn squash cut side up, sprinkle with salt, divide cranberry mix among them. Bake 25 minutes or until tender.
Loring’s Adaptation Directions:
Acorn Squashes-- halved Fresh cranberries - halved Grade B (dark amber) maple syrup Butter Spices: cinnamon, nutmeg, cloves Follow instructions above but don’t melt butter.
Yield: 8-10 servings
Jill Gernon's Swiss Green Bean Casserole
1 can French’s Fried Onions
2 tbsp butter
2 tbsp flour
1 1/2 cup sour cream
1 tsp salt
1/4 tsp sugar
1/2 lb swiss cheese, grated
3 16 oz cans green beans, drained
Preheat oven to 400 degrees and grease a casserole dish.
Heat the butter and add your flour to make a roux. Once the flour is incorporated and thickening, turn to low heat and add sour cream.
Then add the salt and sugar to complete the white sauce
Layer green beans with Swiss cheese and two thirds of the fried onions in casserole dish, alternating layers.