Thanksgiving Dinner at The Holdcrofts

In advance - prepare sweet potatoes, extra gravy, cranberry sauce, green bean casserole, and cranberry whipped cream salad.  Recipes to follow.

Prepare the Turkey

Buy an 18 pound turkey. Thaw if frozen - which can take a few days.  Remove all inner parts and pat dry.  Place in clean dry sink.

Make the Stuffing

1/2 cube butter

1/4 c olive oil

3 c celery

2 c onions

1 lb pork sausage country style bulk

2 tart apples chopped in small chunks

2 cups chopped hazelnuts

2 cups dried pitted cherries

1 cut port wine (or more for drinking while  you cook)

6 cups breadcrumbs

1 tsp ground thyme

1 tsp sage

salt to taste

pepper to taste

chicken broth to moisten

Saute diced onions and celery in melted butter and olive oil in  large pan.

When soft add cooked sausage, hazelnuts, cherries, apples and spices.  Heat until warm.

Get out really large pan or mixing bowl, the biggest you have.

Mix together all ingredients above and add chicken broth to moisten.  Try a spoonful to see if it tastes like stuffing. If not add more thyme, sage and or salt.

Stuff the cavity loosely with about 7 cups of stuffing. Stuff the neck area with about 3 cups of stuffing. Secure the neck skin underneath the turkey. Put any remaining stuffing in an oven-proof covered dish and bake in oven. 

Cook the Bird!  

While the turkey is cooking, peel 5 pounds of potatoes...

8 large ribs celery -- halved crosswise

2 large onions -- quartered

1 large carrot -- peeled and quartered

3 1/2 cups water

1 stick butter -- (8 tablespoons)

3/4 cup port and extra for drinking while you cook

1/4 cup flour

Preheat oven to 325. Arrange a bed of the celery, onion, and carrot pieces in a large roasting pan. Gently place the turkey on the vegetables.   Pour 3 cups of water into the roasting pan. 

Roast the turkey for 4 hours, brushing it well with melted butter, once an hour. 

After it has cooked for four hours, pour or brush 1/4 cup of port over the turkey. Bake 15 minutes. 

Start boiling the potatoes 45 minutes before the turkey comes out of the oven.

Repeat basting with port and baking three more times, until the turkey has cooked a total of 5 hours. 

Transfer the turkey to a platter, cover it loosely and let it rest 15 minutes.  Use a meat thermometer to make sure you are not overcooking the bird.

While the turkey is resting, strain the juices from the pan into a saucepan. You should have 4 cups (add more water or chicken broth to make 4 cups).  Stir the flour and the remaining 1/2 cup water together in a small bowl until smooth. Make sure you have no lumps. Whisk this into the pan juices and heat to a boil. Simmer 5 minutes. Season with salt and pepper to taste. Pour into a gravy dish and serve with turkey.  Have a friend start mashing the potatoes when you start the gravy.

When you serve the meal, be sure to go around the table and have everyone say what they are thankful for - and remember it is ever too late to create your own traditions.

Enjoy!