Tuesday, December 26, 2006

Small Turkey Dinners for the Clueless

Making turkey for the holidays, but there's only a few of you? Why bother with a giant bird and enough leftovers to have you screaming, "No more turkey!" by the end?

It took me years to figure out how to make a good turkey dinner, and years more to be able to pare it down to fit the size of our family. I've had my share of lumpy gravy and dried out stuffing, thank you very much. What I hated the most though was the whole timing thing. I could never seem to get everything on the table hot and yet not overcooked in the end.

So while I've provided recipes, here is the actual how-to.

1.The day BEFORE you are going to make the dinner, cube the bread for the stuffing and set it out to dry. Defrost the turkey breast. While you're at it, you can even make the cranberry sauce. I make my pumpkin pie the day before as well.

2. On the day you are going to cook, start with the stuffing. Put that all together and have it in the casserole dish, then set it aside (in the fridge).

3. Get the turkey prepped and put it in the oven.

4. While the turkey roasts, you can get the potatoes going. So what if the potatoes are done early? I have them completely finished and in a serving dish that can be microwaved at the last minute.

5. Put the yams in the oven with the turkey. Again, if they are finished early it's no big deal because they can be microwaved at the last minute. Also, cooking them in the oven makes it very easy on you because it's one less thing to worry about on the stove.

6. 1/2 hour before the turkey is done, put the stuffing in the oven.

7. When the turkey is finished and resting, make the gravy and begin steaming green beans or other veggies.

8. Carve the turkey, the stuffing should be finished, and microwave the potatoes and yams.


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