Wednesday, March 31, 2010

Turkey, Stuffing, Mashed Potatoes and Gravy, Asparagus

1 whole turkey (plan about 1 lb per person plus 3-4 more lbs for Turkey Tetrazzini)
1 Reynolds oven bag, turkey size
1 T flour
1/2 onion
poultry seasoning
3 T butter

Rinse turkey and pat dry with paper towels. Place onion inside cavity. Sprinkle breast side of turkey with poultry seasoning and brush with melted butter. Sprinkle flour in Reynolds oven bag. Add turkey to bag. Tie bag closed with nylon tie and cut about 6 slits in the top for ventilation. Place turkey on a cookie sheet and tuck in the corners of the bag. Bake according to the directions that come with the oven bag. When turkey has cooked through, let rest 15 minutes before carving.

Simple Mashed Potatoes
4 potatoes, peeled and quartered
1/3 c milk
2 T butter
salt and pepper

Place potatoes in a pan and cover with water. Bring to a boil and cook for 20-30 minutes until tender. Drain. Mix in milk and butter. Mash with a potato masher or electric mixer until fluffy. Season with salt and pepper.


1 turkey gravy mix

Prepare gravy according to package directions.


1 bunch asparagus

Trim woody ends from the asparagus. Steam until fork tender. Season with salt and pepper.

1 box stuffing mix

Prepare stuffing according to package directions.

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