Wine & Dine

Episode #10 - Thanksgiving Dinner

Molasses Brine Roasted Turkey
Sausage Sage Cornbread Stuffing
Pumpkin Pie Dessert

Molasses Brine Roasted Turkey

1 whole, thawed turkey
2-4 gallons of tepid water (enough to cover turkey when submersed)
12 oz. of dark (robust) Molasses
2 cups Kosher salt
3 T. garlic powder
Large bundles of fresh (or dried) herbs – i.e. sage, rosemary, parsley.

Step #1
Mix all brine ingredients in a very large container or bucket. Submerse whole, thawed turkey in brine. Cover and keep refrigerated 24 to 48 hours. Turkey will become very dark in color.

Step #2
Remove turkey from brine and pat dry. Stuff cavity of turkey with some or all of the following choices of aromatic fruits and herbs: Apples, Pears, Oranges, Lemons, Onions, Garlic Cloves, Sage, and Rosemary

Step #3
Position the turkey in roasting pan. Slather with Herb Butter (recipe listed below) under the skin of the breast side of turkey. Butter the outside of bird, too. Completely cover turkey with aluminum foil and roast at 325°, factoring in the weight according to instructions on turkey packaging. NOTE: Use a meat thermometer and do not exceed 165° internal temperature. Let turkey rest 30 minutes (covered) before carving.

Herb Butter

Softened butter
Garlic salt
Ground sage
Ground rosemary
Paprika
Onion powder

Blend ingredients together

Sausage Sage Cornbread Stuffing

3 pkg. Jiffy Cornbread mix
1 pkg. Bulk breakfast sausage (spicy is best)
1 large onion, finely chopped
1 cup carrots, finely chopped or grated
1 cup celery, finely chopped
3 cloves garlic, finely chopped
¼ cup melted butter
3 eggs
2 T. chopped parsley
2 T. ground sage
2 T. ground rosemary
1 lg. Container chicken broth
salt and pepper
paprika (for garnish)

Bake cornbread according to package directions. Cool. Crumble cornbread into mixing bowl. Cook sausage and vegetables with garlic in skillet until done. Add sausage mixture to cornbread. Mix in remaining ingredients, and enough chicken broth to saturate cornbread. Place mixture in 9” x 13” pan. Cover and bake at 350° for 30-40 minutes. Sprinkle with paprika before serving.

Pumpkin Pie Dessert

1 Lg. can evaporated milk
1 C. sugar
3 eggs
1 Lg. can pumpkin
3 t. pumpkin pie spice

Beat together and pour into a 9” x 13” cake pan.

Sprinkle on:

1 pkg. Yellow cake mix (dry)
1 C. chopped pecans

Drizzle on top:

1 stick butter (melted)

Bake at 350° until center is done. Top with whipped topping if desired.