♥ Turkey and Dumplings

I always put my leftover turkey to good use after Thanksgiving. Here are the turkey and dumplings I just made this afternoon. Oh yum!

Turkey and Dumplings

Stock

3 quarts of water
2 chicken or turkey bouillon cubes
1 turkey carcass with scraps
2 cups cut up turkey pieces
Salt and pepper to taste


Dumplings

2 cups flour
2 eggs
2 teaspoons salt
1/2 cup ice cold water
lots of extra flour for dusting

Place turkey carcass along with meat scraps into a huge stock pot. Add any leftover broth or fat and bouillon cubes. Add 2 1/2 quarts of water so that water came to about 1 inch below the top of the pot. Heavily salt and pepper the water and carcass in the stock pot. Cover with lid and cook down several hours. I cooked mine about 5 hours. You will have to add about a quart of water half way through. Turn off heat and let carcass and broth cool while you make your dumplings.

About 30 minutes before you turn off the heat on the turkey stock you just made, start making your dumplings. Add flour and salt to large mixing bowl. Add in your eggs and stir with a wooden spoon. Next add the cold water and mix well to form a dough. You can add a little more water if needed. Turn out dough on a floured surface and sprinkle heavily with flour. Knead the dough until you get a smooth elastic texture.

Tear dough ball into 6 pieces. Use plenty of flour when working with your dough. Don’t worry about how much you are using. Any extra will go into the pot and naturally thicken the broth. With a rolling pin start rolling out dough. Roll a couple of times. Turn dough completely over and sprinkle with more flour if necessary. Roll a couple more times and turn dough 90 degrees.

Keep doing this a couple of times. Your dough is of right consistency because you have kneaded it long enough it rolls really easily and stretches like elastic. If not, you will really have to work it hard with a rolling pin to get it to roll out. Keep rolling your dough from the middle to the outside until you get a really thin dough. You will be able to tell when it is done because it almost stops being able to be rolled. Next, using a pastry wheel start cutting your dough for dumplings and once you have them cut, let your dough sit for at least an hour to dry out.

Remove the carcass, de-bone all the meat, and get the pot ready for boiling the dumplings. Add salt and pepper and a little parsley if desired to the pot and some water to fill about two-thirds of the way full. Bring the pot of liquid to a boil and begin dropping dumplings into the pot....you may want to add flour to keep them from sticking to your fingers. At this point, you can add larger pieces of left over turkey as I did if desired. Cover the pot of dumplings and cook for about 45 minutes or until done.

If you want a thicker broth like mine, just a tablespoon corn starch to a cup of cold water and mix thoroughly before adding to the boiling liquid.

*** Photograph is copyrighted and the property of ©Welcome Home.

Beautiful people do not just happen.

Beautiful people do not just happen.

The most beautiful people we have known are those who have known defeat in their lives. They have known suffering, known struggle, and known loss. They have found their way out of the deepest lows.

These people have an appreciation, a sensitivity and an understanding of life that fills them with true compassion, gentleness, and a deep loving concern for others. Beautiful people do not just happen.

~Elizabeth Kubler Ross

♥ Thanksgiving Southern Green Beans And Ham

I made my Mom's country green beans and ham this Thanksgiving as my table just wouldn't be complete without them.

When I was little I can remember my Mom taking me out to the garden to pick fresh green beans. I thought it was so much fun carrying my little basket and walking behind her and watching her every move. Then we would sit out of the back porch and with two big bowls in our laps, we would snap them and I just loved that sound. What she created for supper that night with those green beans has never left my memory. She used to say, "we gonna have a big ol' mess of beans and cornbread tonight. What a supper!

Southern Green Beans And Ham

2 tablespoons butter
1 onion, diced or chopped
3 cloves garlic, minced
3 or 4 ham hocks, ham end pieces or ham shanks
2 to 3 pounds of fresh green beans, cleaned and snapped
3 cans chicken broth
3-4 cans of water (I use broth cans to measure)
1 tablespoon sugar
salt and pepper to taste

Place ham hocks or shanks in water enough to cover & let simmer a good 2 hours. Remove and set aside to cool. Reserve broth. When cool enough to handle, cut meat into chunks. If using ham end pieces like I did in the photo, set aside to use for later.

In a large heavy stock pot, melt butter on medium high. Add onions and garlic and ham. Cook until onions and garlic are tender and meat has browned just a little.

Turn down the heat to medium and add green beans, chicken broth and 3 cans of the broth from the cooked ham hocks. You want to just cover the beans with the liquid. If you need a bit more water, add it. Cover and cook beans for about an hour. Add, sugar, salt and pepper and stir well. Remove lid for the last 10 minutes of cook time. Check and re-season if necessary.

*** Photograph is copyrighted and the property of ©Welcome Home.

♥ Roasted Carrots and Parsnips in Herb Garlic Butter

This is one of the easiest and most delicious side dishes. I didn't know what parsnips were all about until I tried this recipe a few months ago. They are delicious! They look like a white carrot and taste like a cross between a potato and a carrot. They are so good, especially when you roast them with carrots until they caramelize and then melt some herb butter over them. I buy Wegman's Shallot and Thyme butter and add garlic, but you can make your own with the recipe below.

 

Roasted Carrots and Parsnips in Herb Garlic Butter

5 large carrots (about 1 lb.), peeled
4 large parsnips (about 1 lb.), peeled
3 Tbs. extra-virgin olive oil
1-1/2 teaspoons kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup butter, softened at room temperature
1-1/2 tsp. chopped fresh thyme
1 clove garlic, minced

Position a rack in the center of the oven and heat the oven to 450 degrees. Cut the carrots and parsnips into 2 inch chunks and put them in a bowl. Toss with garlic oil and salt and pepper; toss with the oil. Sprinkle with the thyme, salt and pepper and toss again. Transfer the vegetables to a baking dish with sides and roast, stirring every 15 min., until the vegetables are nicely browned, 40 to 45 min. Remove from oven and pour in bowl. Toss with garlic herb butter and serve.

Homemade Garlic Butter

2 large heads/bulbs of garlic (use 3 if the heads/bulbs are small)
1/2 teaspoon table salt
2 teaspoons oil
8 ounces butter, room temperature
2 tablespoons finely minced parsley

Preheat oven to 375 degrees. Cut off about 1/4 inch of the bottom of the garlic heads/bulbs to expose some of the flesh of the garlic (the part that is pointed). Add the garlic heads/bulbs to a large piece of foil (about 12 x 12-inch square). Drizzle with oil and sprinkle with salt. Wrap the garlic loosely with the foil and
transfer to the oven. Cook for 45 to 50 minutes or until the garlic is softened and lightly browned. Remove garlic from oven, carefully open foil and let cool to room temperature. Squeeze pulp of garlic into a medium sized bowl. Add butter and parsley and mix well.

Take a large piece of plastic wrap and transfer butter creating a 4-1/2-inch log along one side of the plastic wrap (leave a 2 inch space from the edge). Take the piece of plastic closest to the edge of the butter and place it over the butter. Roll the butter, wrapping it until it reaches the other edge. Twist the ends until the butter is tightly secured. Refrigerate to harden until you are ready to use it. Use parchment paper if you do not have plastic wrap or simply transfer the butter to an airtight container. To use, unwrap and slice.

*** Photograph is copyrighted and the property of ©Welcome Home.

♥ Cranberry Pecan Stuffing

People love my homemade stuffing (dressing) and it is always a big hit every year. I make it the way I personally think dressing should taste and it comes out just perfect every single time. Not too many people know my secret. You see I don't like big chunks of wet soggy bread in my stuffing so I use the seasoned mix of breadcrumbs from a store bought stuffing mix. Then I add my own flavors and go...od things to make it perfect! You will be amazed at how this simple shortcut turns out incredible flavors in a this homemade stuffing!

Sausage Cranberry Pecan Stuffing

1 pound sweet Italian sausage or you can use a full roll of sage flavor Jimmy Dean breakfast sausage

2 (6 oz) boxes of Turkey or Chicken Stove Top stuffing
3 cups of chicken or turkey broth
1/2 cup butter (one stick)
1 cup onions, diced
1 cup celery, diced
1/2 cup carrots, diced
1/2 cup water (if necessary)
1 cup pecans, chopped
1/2 cup Craisins or sweet dried cranberries
1 cup of Fuji or Gala Apple, diced very small (optional)

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with butter and set aside. In a small dry skillet, saute pecans over low heat for about 5 minute until lightly toasted and set aside. In a large skillet brown sausage that has been removed from casings. Drain off fat. Add onions, celery and carrots and saute until vegetables are tender and set aside.

In a a very large saucepan or dutch oven, add broth and butter and heat until boiling. Turn down heat and add the seasoned breadcrumbs from stuffing mix and mix well until crumbs have completely absorbed the liquid. Use the additional water if you think you need it. If there is a seasoning packet with your stuffing mix, add that too. Add in the sausage and vegetables. Add in pecans and cranberries and apples if you choose to use them. Mix well to combine all ingredients. Pour mix into prepared pan and cover with foil. Bake for 30 minutes and then uncover and bake 15 minutes or until the top is slightly crisp and the stuffing is heated through.

*** Photograph is copyrighted and the property of ©Welcome Home.

♥ Deep Fried Turkey

So this past weekend I wanted to have a little mini Thanksgiving get together for a couple that will not be home for the holidays. And I wanted an excuse to bring out my Butterball Turkey Deep Fryer that I told you all about last week. I love this thing! It is truly amazing how simple it is to make a deep fried turkey and how it comes out perfect every time. It took only 35 minutes to fry this turkey from the second my oil heated up. The skin is golden and crispy and the white and dark meat is so moist it just gushes with butter when you slice into it! Here is the finished result and the step I took to make a 10.6 pound little butterball fresh turkey for my guests. I have also included the link again for those of you who might still want to buy it.

Deep Fried Turkey

2 and 1/2 gallons of Peanut Oil (oil can be reused)
1 10 lb. fresh turkey
salt and pepper to taste

Remove the giblets from the turkey. Rinse the turkey in the sink under cold water (inside and out). Then completely and thoroughly dry the turkey inside and out with paper towels. You want to eliminate as much water as possible.

Season the inside and outside with salt and pepper and any other seasonings you might want to add. I stick with just salt and pepper for that true turkey taste. Simply rub the salt and pepper all over the inside and outside of the turkey. Put turkey in deep fry basket.

Heat the oil in your deep fryer. It took mine 35 minutes to heat to 375 degrees. Gently and carefully lower the turkey into hot oil and close the lid. Time it 4 minutes per pound of turkey. However my turkey was a 10 pounder and it only took 35 minutes. The temperature should be at 165 degrees at the thickest part of the thigh and breast.

Lift the basket and drain the turkey for at least 20-30 minutes before removing to platter to carve. Enjoy!

Here is the link for the Butterball Turkey Fryer at a special price through Amazon when you purchase it using this Welcome Home code. Remember when you buy anything through Welcome Home at Amazon you support the No Kill Advocacy Group that saves the lives of dogs and cats in this country who are killed unnecessarily while waiting in shelters for a new home.

http://www.amazon.com/gp/product/B00BWKN0HC/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00BWKN0HC&linkCode=shr&tag=welchome08-20&=lawn-garden&qid=1384302121&sr=1-1

*** Photograph is copyrighted and the property of ©Welcome Home.

Good Morning December 1st, 2013

Good morning everyone. It's a cold morning here in Maryland with temperatures only in the low 20's. November sort of came and went in a hurry and all of a sudden it's December.

I am currently in hibernation at this time and will probably stay in hibernation for the next 108 days, 8 hours, 21 minutes, and 35 seconds. Not that I'm counting or anything.

My definition of hibernation means I do a...s little as possible outdoors and as much as possible indoors. I avoid being exposed to the harsh outside elements at all costs and only make it out of my cave when I absolutely have to. I stock my pantry with all the essentials necessary to make comfort foods during cold winter months. My freezer is stocked with homemade soups and stews, casseroles, and all the good things I've already cooked in preparation for cold winter days. The Slow Cooker is ready to fire up at any second and the fireplace is always going.

My closets are filled with winter scarves, sweaters, wool mittens and socks, as well as electric blankets and throws. And I can be found at anytime of the day all bundled in my sweats and my pink furry bunny slippers... with my Mom's old Pink Chenille robe very close by... just in case there is a draft somewhere in the room. And yes with all that, I still have a space heater at my feet trying to warm up the room to a nice even 85 degrees! I am not a winter person. I do not like cold, nor do my bones and joints and hands and feet, which will stay ice cold until sometime in May of next year.

So, welcome December....I'm armed and ready for you. Go ahead and throw out everything you've got. Bring on the frigid temperatures and the snow and the blizzards and your freezing rain. Bring on your gusts of wind and your harsh bitter cold and the sleet and the frosty icicles hanging off the roof tops. Bring it on.... 

 I am not coming out!

Chicken Divan Casserole

This is what I call comfort food! I love casseroles. Here's another great one from Marie over at the English Kitchen.

Chicken Divan Casserole

1 medium head of fresh broccoli
1 lb of chicken breast tenders ...
salt and pepper to taste
1 bay leaf
splash of hot pepper sauce
2 cups cooked rice

For the sauce:

2 tablespoons butter
2 tablespoons all purpose flour
2 cups whole milk or half and half, warmed
1/4 teaspoon of medium curry powder
1 chicken bouillon cube
1 cup sharp cheddar cheese, grated
2 tablespoons finely grated Parmesan cheese
salt and white pepper to taste

Topping

1 cup Ritz crackers, crushed
1/2 cup sharp cheddar cheese
2 tablespoons finely grated Parmesan cheese

Place the chicken into a saucepan along with cold water to cover. Add some salt and black pepper, the bay leaf and a splash of hot pepper sauce. Bring to the boil. Take off the heat, cover and set aside to cool.

Wash and trim the broccoli. Break up into bite sized florets. Peel the stems and cut into chunks. Steam until crispy tender, about 2 minutes. Remove from the heat and set aside.

Melt the butter for the sauce in a saucepan over medium heat. Whisk in the flour. Cook, stirring for one minute. Whisk in the warm milk. Cook and stir over medium heat until the mixture bubbles and thickens. Crumble in the bouillon cube and whisk in along with the cheddar and Parmesan cheeses. Taste and add salt and white pepper to taste. Keep warm.

Preheat the oven to 350 degrees. Spray a shallow baking dish with cooking spray. Open the rice and sprinkle it over the bottom of the dish. Drain the chicken and break into pieces, sprinkle this over the rice. Top with the broccoli florets and stems. Nap the top with the warm cheese sauce, covering everything completely and allowing it to sink down into the casserole dish. Mix together the topping ingredients. Sprinkle them evenly over top of the casserole. If desired, spritz lightly with cooking spray.

Bake for 25 to 30 minutes until heated through, bubbling and the topping is golden brown. Remove from the oven and let sit for 5 minutes before serving. Delicious!

http://theenglishkitchen.blogspot.com/2012/03/chicken-divan-casserole.html

Basic Turkey Gravy

Basic Turkey Gravy

1 stick butter (1/2 cup)
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 cups turkey or chicken broth, warmed
Turkey drippings and giblets, optional

Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn. Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add more broth. Cool, cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Photo Source: NYtimes.com

Candied Sweet Potatoes

For those out there that are big fans of Candied Sweet Potatoes this is a quick and easy recipe for you.....

Candied Sweet Potatoes

 7-9 Sweet Potatoes (Yams), washed
1/2 cup Butter
1 cup Brown Sugar
2 cups mini marshmallows...
1/2 cup chopped pecans (optional)

Boil the yams in a large pot of salted water for about 30 minutes or until potatoes can be easily pierced with a fork. Use tongs to move potatoes to a plate to cool or drain in a colander and allow to completely cool. Peel the cooked potatoes and then slice them into 3/8 inch thick disks.

Preheat oven to 350 degrees. Grease the bottom and sides of a 9×13 casserole pan with butter and layer the potatoes on their edge or side (not flat) in the pan. Place a small amount of butter between and on top of every few potato slices and sprinkle the brown sugar over the potatoes as you go. Sprinkle the marshmallows on top of the layered potatoes and bake for 20 minutes or until marshmallows are toasty and golden.

Photo Source: MSN ARABIA