What's Cooking - Turkey Two Ways - Reheated

Now that life has settled down a bit for us (crazy Halloween season over, Christmas not yet started) I can give you my recipe for Turkey a little early this year. Last year for Thanksgiving we cooked two turkeys. One our own traditional way and the other a new and different way. If we cook only one turkey, we would cook it the traditional way, but if we ever cook 2 turkeys again I would definitely try the fruit stuffed turkey.

Here is a link to the recipe from my original post last year TALKING TURKEY it's my most popular post. Apparently people all over the world want to know how to cook turkey.

If you want something delicious, easy and different, try the citrus stuffed turkey cooked in a brown paper bag slathered with butter. It is easy, moist and has a delicate citrus flavor. If it's not your thing for Thanksgiving, buy one of those cheap birds and make it another day. You won't be sorry you did.

What's Cooking? - Cranberry Orange Relish

I really should have posted this before Thanksgiving, but I forgot! I love this homemade Cranberry relish so much, that I sometimes eat it with a spoon in a dish. (shhh! don't tell)

Well some people like Turkey and relish for Christmas and some people just like cranberries. This whole darn recipe is great to help with the bloating from all the salty ham you might eat too. Mmmm open face Ham on French Toast with Cranberry relish. Yum!


Cranberry Orange Relish

One package whole fresh Cranberries
One package Frozen Orange Juice
1 cup sugar

In a large saucepan, heat the frozen orange juice till thawed. Stir in the one cup of sugar. With heat on high, add the package of washed cranberries. Heat on high. The cranberries will pop. Heat stirring constantly until the cranberries stop popping. Remove from heat. Relish will thicken as it cools. Refrigerate and serve cold.

If your kids like to cook, they will love making this. The popping is so much fun.

What's Cooking? - Zucchini Pickles

9 qt thinly sliced zucchini

10 small onions sliced

6 ½ c sugar

6 c cider vinegar

¼ c pickling spice in cheesecloth

6 T salt

Optional 4 or 5 hot peppers halved seeded and sliced

In a large bowl or non aluminum kettle, sprinkle salt over all vegetables. Let stand for 4 hours. This will draw out excess moisture. Put into colander and drain.

Combine vinegar and sugar in a large kettle, add spices. Stir over high heat, cover and boil for 5 minutes. Add vegetables and bring to boil. Boil one minute. Remove spices.

Place in hot clean jars, apply lids according to manufacturers instructions. Process for 10 minutes with water one inch above tops of jars. Cool completely. Check seals the next day. Makes 5 quarts.

These sweet Zucchini pickles are absolutely wonderful on top of a slice of cheddar on a Ritz.