Turkey Brine

Years ago, my mother and I were watching a food show talking about different ways to prepare turkey for the holidays. One of the methods being discussed was using a brine solution to soak the turkey in before cooking. Interesting! We had neither one ever heard of this and were both very curious if the outcome was worth the effort.

With a little research we discovered that there are many variations of brine solution and methods for soaking the turkey...but after taking many notes (see picture) over many years now, this is the solution that I have found gives us the best result. Absolutely worth the effort!!


Ingredients:

1 gallon vegetable broth, (prepared or homemade)
1 cup kosher salt
1/2 cup brown sugar
1 TBS whole peppercorns
1 tsp allspice
1 tsp candied ginger

* Combine ingredients and bring to a boil
* Let cool completely, covering with a lid
* Using a clean, dry cooler...place thawed turkey in cooler then cover with brine solution and enough ice to cover
* Allow to soak overnight, making sure you have enough ice in the cooler to keep the turkey at a safe temperature
* If space in your fridge allows, the same brine solution can be used in a resealable bag large enough for the turkey and brine solution - just make sure to set the bag with the brine and turkey in a bowl/tray/or pan to prevent any accidental leakages from contaminating your fridge

* After turkey has soaked in the brine solution for 4-12 hours, discard the brine solution and cook the turkey as desired

Hot Turkey Salad Casserole

Another one of Mom's recipes... Besides having leftover turkey sandwiches with cranberry sauce or mashed potato pancakes or enjoying a breakfast feast of leftover ham and yeast rolls - this turkey casserole recipe was something to look forward to every holiday. This recipe is exactly why we buy an extra big turkey - we are making sure we have leftovers!!

Ingredients:

1/4 cup minced onion
2/3 cup chopped green peppers
2 stalks chopped celery
1/4 cup butter or margarine
3-4 cups cooked turkey, cut into chunks
1 TBS lemon juice
2 tsp salt
1 cup mayonnaise
1/2-1 cup slivered toasted almonds *optional*
1/2 cup shredded Swiss cheese
1 1/2 - 2 cups crushed potato chips

- In a deep skillet saute onion, peppers, and celery in butter until tender...do not brown.
- Stir in turkey, lemon juice, and salt.
- Cover skillet and place over low heat until ingredients are hot.
- Before serving, remove from heat and lightly stir in mayonnaise and nuts.
- Sprinkle with Swiss cheese and potato chips.
- Heat under broiler until top is golden brown, 5-10 minutes depending on your oven.

Vicki's Green Bean Casserole

Holidays in my home are not complete without my Mom's green bean casserole. I had actually been married a couple years before I figured out that there was another *famous* green bean casserole recipe...and this was not it. This dish can be a meal all by itself, and sometimes in our house it is!

Ingredients:

2 cans green beans (drained)

1 small onion, chopped

1 can cream of mushroom soup

1/2 cup diced ham

1/2 cup breakfast sausage, browned & drained

1/2-1 cup shredded cheddar cheese

1 box stuffing mix, prepared

- Mix green beans, onion, cream of mushroom soup, ham, sausage, and cheese until well combined.

- Turn into buttered casserole dish.

- Top green bean mixtures with prepared stuffing mix.

- Bake at 350 degrees F for 30 minutes or until center reaches 170 degrees F.

No-Bake Cherry Pie

Ingredients:

1 21 oz can cherry pie filling
1 13 1/2 oz carton whipped topping
1 14 oz can condensed milk
1 8 oz can crushed pineapple
1 1/2 cup mini marshmallows
1/2 cup chopped nuts
1/2 cup coconut
2 deep dish pie shells
2 maraschino cherries
**your choice of sprinkles - graham cracker/sugar combo used here**




- Preheat oven to 375 degrees
- Prick pie crusts with fork
- Bake for 10-12 minutes (or until desired doneness)




- In large mixing bowl...combine cherry pie filling, crushed pineapple, condensed milk, marshmallows, coconut, nuts, whipped topping



- Fill cooled pie crusts with pie filling
- Top with single maraschino cherry and sprinkles, if desired
- Chill in refrigerator until time to serve

Copper Pennies

Monday morning means it's time for a Recipe Hop with Dishing It Up...this week we are posting Thanksgiving Dinner Side Dishes.

This recipe is particularly near and dear to my heart, as it was one of my mother's favorite recipes. My mom was a magnificent cook and holidays were her time to shine. I hope you enjoy this dish as much as we do!!

Ingredients:

2 lbs frozen sliced carrots, thawed
1 can tomato soup
1 onion, sliced thin
1 green pepper, sliced into strips
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp dry mustard
1 tsp salt
1/2 pepper
1 tsp Worcestershire sauce

-Combine all ingredients
-Refrigerate overnight
-Stir occasionally