Tag Archives: Apple Juice

Cornbread Stuffing


How boring and bland is the boxed stuff ? So why eat it? For years we tried to find a decent, pre-made, store bought version ( just to save time) and wound up having a great bird with great vegetables and awful stuffing.

After tweaking this recipe for years, we found that the key is to start with cornbread instead of regular bread. The result is so decilous, you will want to eat the stuffing on its own!  Cook some in the bird and some extra in a separate dish, you will be asked for more!

Try our very own sundried tomato and chile cornbread for extra zing, or buy it premade to save time.
Ingredients: for 8 to 10 servings

1 cornbread, crumbled
1 lb sausage of your choice, removed from its casing
1 granny apple, peeled and chopped
2 stalks of celery, finely chopped
1 cup of apple juice or cider
1 tsp ground clove
1 tsp cinnamon

Preheat oven to 350 degrees. Brown the sausage in a skillet, save the dripping for gravy. In a large bowl, combine the cornbread with the clove and cinnamon, add the apple, celery and the browned sausage. Mix in the apple juice , add a bit of water if too dry and place in oven proof container, or stuff in your bird.
Bake for 40 minutes, serve as a side. Enjoy!

Herb-Roasted “Smoked” Turkey


Does your family love the taste and scent of smoked turkey ? Is it cold as the ARTIC CIRCLE and no one wants to put in 8 hours worth of harsh weather? Try making it in your oven! The secret is in a delightful product called liquid smoke. Choose mesquite for the turkey and you are sure to score a big time hit!!!

Make the experience extra easy by using a alarm clad meat thermometer . This has saved many many thanksgiving and holiday roasts from over and under doing! We insist…! they are well worth the investment.

Roasted Turkey is  the traditional bird for he holidays This jazzed up version goes well, with a ripe Australian cabernet


1 15 to 16 lb turkey
1/2 stick of butter room temperature or 4 Tbls of Olive oil for milk free version
4 Tbls apple cider vinegar
4 Tbls liquid smoke 
1 cup apple cider or apple juice
2 tsp herbs of choice: sage, herbs de province or rosemary go very well


Preheat oven to 325 degrees. Mix the apple cider,  and the cider in a saucepan over medium heat, bring liquid to a boil, then  remove from heat ,stir in the liquid smoke and set it aside.
Rinse turkey inside and out, pat dry with paper towels. Sprinkle cavity with salt and pepper. Spoon in stuffing (if any). Tuck the wing tips under the breast and tie legs together with twine.

Rub the turkey with the butter and the herbs. Pour half of the basting liquid over the turkey. Salt and pepper the turkey to taste. 

Insert a meat thermometer (if using one) in the thickest part of the leg and place the turkey in the oven. Roast the turkey for 40 minutes, then baste with the remainder of the liquid.

Roast for 2 hours, continue to baste frequently, add a cup of water if juices run dry. Cover the turkey with foil to avoid drying. Continue to cook for approximately 1 and one half hour or till the meat thermometer inserted in thickest part of thigh reads 175 to 180 degrees Fahrenheit . Transfer turkey to a platter, and let stand (with the foil) for 30 minutes before carving. meanwhile use the drippings to prepare pan gravy. Enjoy!


Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer       

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.





Longhorn Liquid Mesquite Smoke Longhorn Liquid Mesquite Smoke    

The taste of the Great Southwest is as easy as opening a 4 oz. jar. Delicious seasoning for seafood, poultry and meats. Just sprinkle on before and after cooking, for unique flavor. Can be used to create many regional dishes such as dips, tacos, chili, nachos, pizza, shrimp creole, gumbos, rice dishes… an unlimited variety. For creativity in the kitchen… use Longhorn Grill Seasonings! Contains no MSG. Also available in full cases of 12 jars. INGREDIENTS Water, natural mesquite smoke flavor, vinegar, sugar and honey. NET CARBS: 0g $2.52


Forget disposable aluminum roasting pans, they bend, break, they can’t even hold their contents!!

Get a nonstick set for 99.99 ( baster and lifters included) or just the pan with rack for 59.99

Cooking.com will ship it free till NOV 20 just click below and use code C89225at checkout

Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set Calphalon 16x13x3-in. Nonstick Contemporary Nonstick Roasting Set      

Purchase this roasting pan and receive these bonus tools: a baster, injection needle and set of poultry lifters, everything you need to prepare your holiday bird. New looks from Calphalon’s Contemporary Nonstick line. The stainless handles are slim and flared and are multi-riveted for added strength. Made of hard-anodized aluminum with a nonstick interior, this new roaster heats evenly and quickly and comes with a removable, nonstick rack that holds up to a 25-lb. turkey – also ideal for chicken, pork or beef tenderloins. As your main course browns and glistens, vegetables roast and caramelize at the bottom of the pan. $99.99