Arlene’s Step-by-Step Guide for a Great Thanksgiving Turkey!

Stuffing

• In a large bowl, place bread cubes and set aside. Preheat oven to 325 degrees.
• In a medium skillet, melt 1/2 cup butter over moderately low heat and saute celery and onion until tender, but not browned. If too dry, add 1/4-1/2 cup broth. Then, add 1/2 can cream of chicken soup and whisk mixture until soup is liquefied and well blended. Pour over bread cubes. Add poultry seasoning, salt and pepper to taste and toss stuffing gently but well.
• Use mixture to stuff bird; extra stuffing should be baked separately in a greased, covered casserole dish at 325 degrees for 30-45 minutes, then baked an additional 15 minutes uncovered to crisp up the top.

Turkey

• Clean and rinse turkey thoroughly. Pat inside of turkey dry with paper towels. Be sure to remove giblet bag from neck part of turkey.
• Lightly salt turkey cavity. Pack body cavity loosely with some of the stuffing and secure by placing a heel of bread against stuffing, crust part of heel on outside. Overlap skin of turkey and pierce double layer of skin with skewers alternating skewers; one skewer right to left and next skewer left to right using as many as necessary to secure stuffing. Pack neck cavity loosely with remaining stuffing. Fold neck skin under body of turkey and fasten it with a skewer.
• In a small saucepan, melt remaining 1/2 cup butter. Spread butter all over turkey and generously sprinkle with salt and pepper
• Place turkey in roasting pan with 1 cup chicken broth in bottom of pan. Roast at 325 degrees until golden brown and crispy. Baste generously with butter. Baste every 20 minute to 1/2 hour with butter. (Follow time table on the turkey package.)
• Turkey will be done when the meat registers at least 185 degrees on a meat thermometer and and the stuffing inside reaches at least 165 degrees. Remove from oven and carefully transfer whole bird to a carving board or serving platter and cover loosely with aluminum foil to keep warm. Let rest for 20-30 minutes while you make the gravy.

Gravy

• Skim fat from roasting pan juices. Scrape pan to loosen brown bits from the bottom and sides, then strain juice into 2 cup measure. Add chicken broth to make 2 cups of liquid. Pour into a small saucepan and bring to a boil. Add remaining cream of chicken soup and whisk together until well blended. Taste and adjust seasonings.
• In a small bowl, whisk together flour and water until smooth with no lumps. Slowly pour flour mixture in a fine stream into the boiling liquid, whisking vigorously and making sure gravy is smooth. The gravy will begin to thicken. Keep adding flour mixture until gravy is of desired consistency, then let boil for 2 additional minutes. Season with salt and pepper to taste.
• Uncover turkey and either carve in the kitchen before serving or carve at the table. Serve immediately with gravy and extra stuffing. Makes 8-10 servings. Enjoy!

• Preheat oven to 325 degrees. Lightly grease a shallow 1-1/2 quart baking dish or casserole.
• Cook potatoes in boiling water for 20 to 30 minutes, or until firm-tender when tested with a fork. Drain and cool under cold water. Cut into 1/2-inch thick slices. Arrange slices in prepared dish in concentric circles, overlapping slices slightly.
• In a small bowl, mix 1/2 cup syrup with orange juice. Pour over potatoes. Dot with 1 tablespoon butter. Cover tightly with foil. Bake for 20 to 30 minutes, or until hot and potatoes have absorbed some liquid.
• To make topping: In a medium-sized bowl, mix flour, brown sugar, and cinnamon. Cut 3 tablespoons butter into flour until mixture resembles very coarse crumbs. Stir in chopped pecans.
• Remove potatoes from the oven. Uncover and sprinkle with streusel topping. Bake uncovered for 15 more minutes, or until the topping is bubbly and lightly browned Pour the remaining 1/4 cup syrup over topping and serve immediately. Makes 12 servings. Enjoy!

• In a large saucepan, place potatoes and enough cold water to cover potatoes by one inch. Place over medium high heat and bring to boil. Reduce to medium heat, skim off foam, and cover saucepan with lid. Continue boiling potatoes until fork-tender. Drain off all water. Place potatoes back on burner with low heat. Shake pan to dry up any remaining water.
• Place potatoes in mixer bowl, or, if using a portable mixer leave in saucepan. Add salt and pepper to taste and butter: begin to mash potatoes to break up lumps. Continue beating until lumps are no longer visible. Add cream cheese, sour cream and chives, if using and allow to w hip until smooth and creamy.
• Place potatoes in heated crackpot and keep warm. Crockpot should be set on low. Makes 12 servings. Enjoy!
• Note: Sometimes your potatoes may cook up drier, or moister, in which case you would adjust the butter, cream cheese and sour cream. They should be very creamy. Delicious!

• Place shredded cabbage and carrot in a large bowl. Add mayonnaise, sugar, salt and pepper. Mix well. Taste and adjust seasonings until personal taste is achieved. Slaw should be creamy. Enjoy!

• Place Velveeta into a medium microwaveable bowl. Add milk, onion and garlic; mix well.
• Microwave on HIGH for 3 minutes or until cheese is completely melted when stirred, stirring after each minute.
• Pour over hot broccoli. Serve immediately. Makes 6 servings. Enjoy!