Once you get to the website, click on the pilgrim hat and turn up your sound!

Enjoy!

Happy Thanksgiving!

Grandma Jeanne

We should all listen and learn from this video!

1/4 cup cornstarch
1/4 cup water
4 cups turkey broth and defatted pan juices
Salt and pepper

In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.

Meanwhile, blend the cornstarch and water until smooth.

Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.

Season to taste with salt and pepper.

1 (5-1/2 pound) turkey breast, fresh or frozen, thawed
4 teaspoons Italian seasoning
2 teaspoons seasoned salt
3/4 teaspoon ground black pepper
1 cup water

Preheat oven to 350 degrees F.

Place turkey breast on rack in shallow roasting pan.

Combine next 3 ingredients.

Spread seasoning mixture under skin and over entire surface of turkey breast.

Roast 2 – 2-1/2 hours or until internal temperature reaches 170 degrees F.

Loosely tent with foil for first hour.

Remove foil; add water to pan.

Baste occasionally with pan juices.

Remove turkey breast from oven. Let stand, loosely covered with foil for 15 minutes.

Transfer to platter or carving board.

1 cup long-grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup white wine
2 teaspoons dried parsley
1/2 teaspoon each dried rosemary, thyme, and sage
1 bay leaf
1 bone-in turkey breast (5 to 6 pounds)
Paprika
3 cloves garlic

In 5-quart Dutch oven, combine rice, broth, wine, parsley, rosemary, thyme, sage, and bay leaf.

Place turkey over rice mixture, and sprinkle turkey generously with paprika.

Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.

Cover top of Dutch oven with foil and lid.

Bake at 350 degrees for 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.

Allow to stand 10 to 15 minutes before serving.

To serve, carve turkey into slices and place on platter.

Spoon rice mixture into serving bowl.

Squeeze garlic from skins onto turkey and rice.

This old recipe for chicken stuffing or turkey stuffing (chicken dressing or turkey dressing) is from a notebook my Grandma Ida (born in 1906) kept of her favorite recipes. This old recipe is probably from the 1930s or 1940s.

1 medium or small size loaf of bread. Cut in cubes, and put in oven to partly dry and toast.

Cook gizzard and liver till tender.

Add 1 quart of milk to the juice on the liver and gizzard and put in salt and pepper to taste.

1 teaspoon ground sage, 1 small onion cut fine, 2 cups raisins, 2 or 3 apples cut like for pie. Stir thoroughly and pour over bread and mix.

Then put into chicken (or turkey) and the rest into a dish. The stuffing does not have to be very juicy but must all be moistened, and you may have to add more milk or meat juice to taste. Be sure to have plenty of salt.