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Thanksgiving Artichoke Dip - Shrimp Spread - Cranberry Sauce - Zesty Carrots - Pumpkin lb. Cake

Also check out the Christmas Recipes page.

e-mail me recipes

Helpful Hits for Roasting a Turkey

Thawing a Turkey -

There are several ways to thaw a turkey, but refrigerator thawing is the best. Keep the turkey in its original wrapping, place on a tray in the refrigerator 24 hours for every 5 pounds. NEVER thaw a turkey at room temperature.

-

Prepping the Turkey - 

Follow these steps after thawing...

- Remove plastic wrapper from the turkey.

- Remove the neck and giblets from the body and neck cavities.

- Thoroughly rinse the whole turkey (inside & out).

- Drain juices and dry turkey with paper towels.

- Brush with oil to prevent the skin from drying.

- If you are stuffing the Turkey, do that last before roasting.

-

Roasting the Turkey - 

- Preheated oven to 325 F

- Place turkey, breast up, in a shallow pan, 2 to 2 inches deep.

- Place pan in oven on a middle rack

- When the Turkey is about two-thirds finished and the skin is a light golden color, shield the breast with a tent of aluminum foil to prevent overcooking of the breast.

-

Cooking Times - 

Notice: All times are for an unstuffed Turkey. Add another half hour to times if stuffing.

- Let turkey stand for 15 minutes before carving to allow juices to settle.

Turkey Roasting Times

Size of Turkey (lbs.)

Time

8-12

2 - 3 Hours

12-14

3 - 3 Hours

14-18

3 - 4 Hours

18-20

4 - 4 Hours

20-24

4 - 5 Hours

ENJOY!

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Artichoke Dip (Appetizer)

Ingredients

  • 1 box of frozen artichokes (Thawed & Chopped)

  • 1/2 cup mayonnaise

  • 1 to 2 cloves garlic - chopped

  • 1 tsp. Fresh Lemon juice

  • 1/2 cup Parmesan Cheese

Place all ingredients into Food Processor.

Pulse several times until mixture appears smooth.

Grease a small casserole dish and add mixture.

Bake @ 350 degrees for about 20 minutes.

Serve warm with Crackers

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Shrimp Spread (Appetizer)

  • 1/3 cup Heavy Cream

  • 2 tsp. Lemon Juice

  • 1/2 tsp. Onion Juice

  • Dash Worcestershire Sauce

  • 8 oz. package Cream Cheese

  • 3/4 cup Chopped Cooked Shrimp

Gradually work Heavy Cream, Lemon Juice, Onion Juice and Worcestershire Sauce into Cream Cheese.

Add Shrimp

Keep cold until ready to serve

Serve with crackers

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Whole-Berry Cranberry Sauce (Side)

  • 1 Cup water

  • 1 Cup sagar

  • 112 oz. package fresh or frozen cranberries, rinsed & drained

  • 1/8 to 1/4 teaspoon cinnamon

  • 1/8 teaspoon allspice

Combine water & sugar in a medium saucepan. 

Bring to boil: add cranberries & spices & return to boil.

Start with a smaller amount of cinnamon: add more to taste, if desired.

Reduce heat and boil gently for 10 minutes, stirring occasionally. 

Cover & cool completely. Refrigerate until serving time. Makes 2 1/4 cups

 

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Zesty Carrots (Side)

  • 1 lb. of Carrots

  • 1/4 cup carrot liquid

  • 2 tbs. grated onion

  • 1/2 cup mayo

  • 3/4 tsp. horseradish

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 1/2 cup fresh bread crumbs

  • 1/4 cup melted butter

Slice Carrots

Cook until tender in a small amount of water

Drain & reserve liquid

Place carrots in buttered casserole dish.

Mix carrots, liquid, onion, horseradish, mayo, salt & pepper & pour over carrots.

Top with bread crumbs mixed with melted butter.

Bake @ 375 degrees for 20 minutes.

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Pumpkin Pound Cake (Dessert)

  • Vegetable Oil Spray (as needed)

  • 2 tbs wheat bran

  • 2.5 cups almond flour (If you can't find almond flour, put whole almond nuts in a food processor.)

  • 1.5 cups sugar substitute (Splenda)

  • 1.5 tsp. baking powder

  • 1.5 tsp. pumpkin pie spice

  • 1/4 tsp. salt

  • 7 eggs

  • 1.5 cups canned pure pumpkin (not pumpkin pie filling)

  • 1.5 tsp. vanilla extract (no sugar added, imitation is best)

  • 9X5-inch loaf pan

Preheat oven to 300 degrees F

Spray the loaf pan heavily with vegetable spray & sprinkle with the wheat bran, shaking the pan to coat on all sides- this will prevent sticking)

In a bowl whisk together almond flour, sugar, baking powder, pie spice & salt. In another bowl, beat eggs & then whisk in the pumpkin & vanilla. Combine the dry & wet ingredients & stir until combined. Pour the batter into the prepared loaf pan & stir to combine.

Bake 1.5 hrs until golden brown & a toothpick comes out clean when stuck in the center. Cool completely before removing from the pan.

Recipe from "Low Carb & Lovin' it" George Stella

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