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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"


Thanksgiving Dinner Menu

Thanksgiving Dinner Menu

It is now time for Thanksgiving Dinner. It is very difficult for me to be creative with your standard turkey dinner, so what to do? Let's go plain and simple but good. Perfectly cooked simple food can be better than mediocre fancy food.

I like to start with cheese chips, a favorite. You must serve cold boiled shrimp with cocktail sauce. Just get some crab boil and throw it in the pot with water. When it boils, add the shrimp and when it returns to a boil, drain it. This should keep your family happy while you prepare the turkey.

There are several arguments over side dishes. Sweet potatoes are a must, but then do you want mashed potatoes or rice. I vote for rice, lima beans, and squash casserole. Dessert should be pumpkin cheesecake or maybe pumpkin pie. I did a bourbon pumpkin cheesecake one time, yummy. Tell one of your guests to bring dessert; you've got enough to do.

I am taking the liberty of not including recipes for rice and lima beans; hope you all can figure that one out. The turkey will serve 16 people so double the squash and sweet potato recipes or just have a lot of leftover turkey.

Roast Turkey with Sausage and Apple Stuffing

Pan Gravy

Rice

Lima Beans

Squash Casserole

Sweet Potato Soufflé with Praline Topping

Pumpkin Pie (just get someone else to buy one)

Roast Turkey with Sausage and Apple Stuffing and

Pan Gravy:

Giblet Broth:

Neck and giblets from a 16 to 18 lb turkey

4 cups water

1 onion, chopped

2 celery stalks, chopped

3 fresh parsley sprigs

1 bay leaf

Combine all ingredients in medium saucepan. Bring to a boil, skimming surface. Reduce heat to low, cover partially and cook for 2 hours. Strain broth, reserving giblets. Chop giblets finely. Reserve it all for the gravy.

Turkey:

1 16 to 18 lb. Turkey

1 tablespoon dried rosemary, crumbled

2 teaspoons ground sage

2 teaspoons dried thyme, crumbled

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground pepper

1 stick butter, melted

Preheat the oven to 375 degrees. Pat the turkey dry, inside and out. Combine the rosemary, sage, thyme, salt, and pepper in a small bowl. Rub some in each cavity. Fill the neck-end cavity loosely with some of the stuffing. Close with a skewer. Tuck in the wings. Fill the main cavity loosely with some of the stuffing. Skewer opening; lace closed with string and tie the legs together. Place the turkey breast side up on a rack in a roasting pan. Brush generously with melted butter. Sprinkle with remaining herbs. Transfer any remaining stuffing to buttered baking dish. Cover with foil and chill.Roast turkey 1 hour, basting every 30 minutes with butter. Cover breast with foil. Continue roasting 1 hour, basting occasionally with pan drippings. Uncover breast and continue roasting until thermometer inserted in thickest part of thigh registers 170 degrees, 1 to 1 3/4 hours longer, depending on the size of the turkey. Place stuffing in dish in the oven for the last 40 minutes. Transfer turkey to platter, reserving juices in roasting pan for gravy. Tent turkey with foil and let rest 20 minutes. Continue baking stuffing in dish for 20 minutes.

Gravy:

Pan juices from the turkey

Giblet broth

6 tablespoons flour

3/4 cup whipping cream

3 tablespoons medium dry sherry or port (optional)

Giblets

Salt and pepper

Pour turkey pan juices into large measuring cup and degrease, reserving 1/4 cup fat (do not wash roasting pan). Add enough giblet broth to juices to measure 3 1/3 cups. Pour about 1/2 cup into turkey roasting pan. Set over medium-high heat and bring to a boil, scraping up any browned bits. Transfer reserved fat to heavy saucepan. Add flour and stir roux over medium-low heat for 2 minutes. Gradually whisk in juices. Bring to a boil, stirring frequently. Cook until thickened, about 2 minutes. Add cream and simmer slightly, about 2 minutes. Add sherry and giblets and season with salt and pepper.

Stuffing:

11 cups 1/2-inch bread cubes (firm textured white bread)

  about 1 1/4 lbs.

1 stick butter

1 large onion, chopped

3/4 lb mushrooms, sliced

2 teaspoons, dried rosemary

Freshly ground pepper

1 1/4 cups chopped celery

1 tart apple, peeled, cored, chopped

1/3 cup chopped fresh parsley

1 teaspoon ground sage

1 teaspoon dried thyme

3/4 lb Italian sausage, casings removed

1/2 cup chicken stock or broth

Salt

Preheat oven to 250. Spread bread cubes on baking sheet. Bake until dry to touch, stirring occasionally, about 20 minutes, transfer to a large bowl.Melt butter in heavy large skillet over medium-low heat. Add onion and cook until tender, about 8 minutes. Add mushrooms, rosemary and generous amount of pepper and cook until mushrooms soften, stirring occasionally, about 6 minutes. Add celery and apple and stir 1 1/2 minutes. Mix in parsley, sage, and thyme. Add to bread and toss to blend.Increase heat to medium-high. Add sausage to same skillet and cook until beginning to brown, breaking up with fork. Add to bread, using a slotted spoon. Add the stock and mix to blend. Season with salt and cool completely.

Squash Casserole:

1 lb yellow squash, sliced

1 medium onion, chopped

1/2 teaspoon salt

1 teaspoon sugar

14 crackers, crushed

1 cup grated cheese (cheddar I hope)

2 eggs, beaten

1 cup milk

1/2 cup butter

Cook squash and onion with salt. Drain. Add remaining ingredients, reserving enough cracker crumbs for top. Pout into well-greased 1 1/2 quart casserole and set in a pan of water. Bake at 400 degrees for 1 hour or until set.

Sweet Potato Soufflé with Praline Topping:

2 lbs sweet potatoes, scrubbed

1/4 cup butter, melted

3/4 cup sugar

3/4 cup brown sugar

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon cinnamon

3 eggs

1/2 cup milk

Topping:

1/2 cup brown sugar

1/2 cup pecans, chopped

1/3 cup flour

1/3 cup butter, melted

Preheat oven to 350 degrees. Butter a 2 quart baking dish. Set aside. In a large saucepan, boil potatoes in water to cover until tender. Drain and cool slightly; peel and quarter potatoes. In a large bowl, combine sweet potatoes, butter, sugars, salt, vanilla, cinnamon, eggs and milk. Beat to combine. Pour into prepared baking dish.To make topping, combine brown sugar, pecans, flour and butter in a small mixing bowl. Mix until crumbly. Sprinkle mixture over potato mixture. Bake for 35 to 40 minutes or until golden brown and slightly firm.



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