Friday, November 8, 2013

3 Weeks To Go!

I hope your week has gone well, and that you’re ready for a fun weekend. We don’t have any exciting plans as of now, but things could change, couldn’t they?

Thanksgiving is now less than 3 weeks away, and there’s a lot to do if you’re preparing the meal. I have some quick recipes that will add flavor and save last-minute fuss if you mix them up now. Give these a try!


2 tablespoons rubbed sage or poultry seasoning
1 tablespoon paprika
1 tablespoon seasoned salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
3/4 teaspoon ground nutmeg 

Mix together and store airtight.

I’d sprinkle some of this inside the bird, rub the skin with butter and rub with the remainder of the mixture. To the seasoned cavity add:

1 onion, quartered
1 orange, quartered
6 bay leaves

For a few years I’ve also added a quartered apple. This combination makes for a juicy, flavorful turkey.


1/2 cup dried parsley
1/4 cup rubbed sage
2 tablespoons dried rosemary, crushed
2 tablespoons  dried marjoram
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/8 teaspoon ground sage

Mix well. For a finer texture, place in food processor or blender and pulse till desired consistency.
This would be great in the Turkey Rub (above) or in your stuffing.


1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Mix and store airtight. 

Perfect for those pumpkin pies and tarts!

To make your own seasoned croutons for stuffing, buy a loaf of day-old bread at the market. Cut it into 1/2- to 1-inch cubes. Preheat oven to 400 degrees, then turn off heat. Place the bread in a large zipper bag or bowl and spray lightly with cooking spray. Season with desired seasoning - I'd use poultry seasoning, parsley and a touch of garlic powder or Italian seasoning. Mix well and spread on pan sprayed with cooking spray. Place in oven and let set until crisp and dry. Season again if needed. Store airtight.

 Night before last I mixed up these quick meatballs and served them with thin noodles. Pretty tasty.


1 pound ground chuck
1 egg, lightly beaten
1/4 cup dry bread crumbs (more if needed)
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme

Au Jus:

1 small onion, thinly sliced
1 tablespoon butter
1 packet dry au jus mix
3 cups water

Mix well and roll into walnut-size balls. Place on lightly greased baking sheet. Bake at 375 degrees for 10 minutes. Turn and bake another 10 minutes. 

For au jus, saute the onion in butter until translucent. Add the packet and 3 cups water and bring to a boil. 

Place meatballs in the au jus and heat thoroughly. Serve over noodles.

I got 20 meatballs from this recipe, but yours, of course, could vary depending on how big you make them. Also, if they’re larger they may take a bit longer to bake.
“A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.” 
 (Kin Hubbard)

“No more turkey, but I’d like some more of the bread it ate.” 
(Hank Ketcham)
Your comments and suggestions are always welcome. Thanks for reading!

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