What's Cooking at Kush Kuntry!

We live such a blessed life which I thank God for everyday - there is my family, our health, the alpacas, my weaving... and I could go on and on. Instead, I choose to share with you some of the recipes I get asked for constantly - or asked to cook.

While it may not seem appropriate or important to have recipes on this web site, for me there was little question or doubt. For those of you that know me personally, it should come as no surprise to you. I love to cook. Although it has made a huge impact on where my waistline use to be, there are some things I cook that are quite healthy...and others that are not so much. Oh well!

If you thought you might find a dyepot recipe - who knows, someday you might.

So, you've got family and friends coming, but need some proven recipes for that feast! Here you go. If you're new to turkey, dressing, and giblet gravy - you'll be a pro this year thanks to my sweet Aunt Sue. 

So, how big of a turkey do you need? Unless boneless, plan on 1/2 lb. raw weight per adult.

Roasted Turkey

               12 to 16 lb. turkey                                         1/2 cup butter, melted

Thaw turkey in unopened bag in refrigerator (2-3 days). Remove giblets (the bag inside the bird) and place in saucepan; cover with water. Season with salt & pepper and simmer to make stock for dressing or gravy.

Rinse turkey with cold water; pat dry with paper towels. Brush entire bird with melted butter and place in shallow open roasting pan. Salt & pepper. Roast uncovered in preheated 325 degree oven for 4 hours for unstuffed turkey, or 4 1/2 hrs. for stuffed. Baste turkey occasionally during roasting. When turkey is golden brown, cover loosley with foil and continue baking. Turkey is done when drumsticks move up and down easily and internal temperature reaches 165 degrees. Let turkey stand 15 to 20 minutes before carving.

Giblet Gravy

4 Tblsp. fat from pan drippings                                          4 Tblsp.  flour                                   1/2 C. evaporated milk                                                           Salt and pepper                            1-1/2 C. broth from giblets or canned chicken broth

Pour drippings from roasting pan.   Return 4 Tblsp. fat to  pan;  heat   on stovetop with medium heat.   Stir in flour, stirring until well blended.  With wire whisk, stir in evaporated milk. Whisk and heat to make a smooth gravy. If desired, add finely diced giblets. Season with salt and pepper. Stir and cook 5 more minutes.                                                                                                                      Makes: 2 Cups

Cornbread Dressing

3 C. crumbled cornbread                                                                     2 tsp. ground sage          2 C. toasted white bread crumbs                                                     1/4 tsp.dried thyme        2 C. finely chopped onions                                                                   3 C. chicken broth         1-1/2 C. finely chopped celery                                                           1/4 tsp. pepper                 1 C. butter

Melt butter in skillet. Saute celery and onions until tender. In large mixing bowl, combine dry ingredients. Add broth and skillet contents to mixing bowl and mix until well blended. Pour into 9x12 in. baking pan. Bake in preheated 350 degree oven 45 to 55 minutes.                                                                                       Serves 12

 

         

  

Lady at 17 yrs. (now in doggy heaven), Kaylen, Roxane and Boomer.