Monday, April 13, 2009

Easter Turkey

I cooked my first turkey yesterday - yahoo! Here's what I did:

Reynold's turkey bag
2 tsp. flour
Half cube butter
Lemon, cut in half
Bunch fresh parsley

Put the flour in the bag and shake it around. Dab butter all over the turkey and put lemon and parsley in cavity. Put it in the oven til it's done (so technical, huh?)

And to go with it (aside from the obvious mashed yukon gold potatoes):

2 bags Mrs. Cubbison's seasoned stuffing mix
3 links sweet Italian sausage, cooked and drained
3/4 cup each diced yellow onion, celery, waterchestnuts and corn
1 cup butter
1 cup broth

Mix it all together and bake in a covered cassarole dish at 350 for 25 minutes.

2 lbs asparagus, washed & trimmed
2 tbsp butter
zest of 1 lemon
salt & pepper

Blanch asparagus and add butter and seasoning. Toss and serve.

Roasted Carrots
3 lbs carrots, peeled and cut on a diagonal into 1-inch pieces
1/2 cup olive oil
salt & pepper
fresh dill

Toss carrots in olive oil, salt and pepper. Roast on cookie sheet at 350 for 45 minutes. Add fresh dill just before serving.

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