Owner Manual

Thanksgiven dinner, SUPERIORE’s way

THANKSGIVING DAY:

PART GIBLET STUFFING:

Ingredients: 1 box seasoned bread crumbs (12 cups croutons)

1 onion diced

2-3 celery stalks cut up

1 teaspoon of pepper

1 tablespoon of sage

1 tablespoon thyme

1 tablespoon poultry seasoning or bouillon cube for avor

broth from day before

innards/meat from day before

1 cup of butter

additional chicken broth and/or water (where necessary)

Remove the broth and meat that you prepared the day before from the refrigerator. In a pan, put enough butter

to lightly cook the onion almost sautéed, slight yellow color, stirring occasionally.

Then lower ame and stir in a portion of the bread crumbs, and a bit of broth, (note: stir to prevent excess

browning), then add more bread crumbs and broth, add in cut up celery stalks, sage, pepper, thyme and meat.

Remove from heat and mix lightly in a deep bowl. Mixture should just be damp/slightly wet, pliable. Set aside

unlil Turkey is ready to be stuffed.

ROASTING TURKEY

Ingredients: 10 - 12lb. Turkey (order in advance from favorite butcher)

a small amount of butter

salt and pepper

Giblet stufng

Preheat oven to 325-350° (170-180°). Clean the turkey. Then place a small amount of butter inside by trying

to coat the inside cavity. Then sprinkle cavity with a bit of salt and pepper. Stuff turkey in both cavities

........ main body and lower body area with the giblet stufng, close with either oven hooks, pins or cord.

Place turkey in already preheated oven. Cook at 325-350° (170-180°) for 4 to 5 hours. When turkey starts to

leave drippings, spoon or baste the liquid onto the turkey again, do this every 15-20 minutes until thoroughly

cooked.

MASHED POTATOES

Ingredients: 1-1½ potatoes per person (n. of guests X 1 or 1½)

milk

butter

salt (and pepper if desired)

Boil potatoes until tender. Drain and cool then peel. Smash potatoes, add in milk a pat of butter and salt.

Using blender, fork etc. until desired texture/consistency is obtained.

BROWN-SUGARED CARROTS

Ingredients: 1½ carrots per person

brown sugar

butter