Here is my favorite turkey recipe:

I don't make the turkey gravy or the broth, however I use extra chicken stock and put 2-3 bags of baby carrots, 3-4 large onions cut in 8ths, and broccoli in the bottom of the roasting pan when you turn the turkey during the first hour.  It is unbelievably delicious.  I will also give you my sausage stuffing recipe that is out of this world, and you will thank me later.

HAPPY THANKSGIVING EVERYONE!

-- Modified on 11/19/2012 2:34:26 PM

I don't know how my sister in law makes it but her cornbread oyster dressing is out of this world.  It's been a family favorite for years.  Wish she would share the recipe with me......lol.

We make this every Thanksgiving and Christmas. I got the recipe from my mother-in-law. It's very good.

INGREDIENTS:

2 cups boiling water
1 regular package strawberry Jello
1 regular package orange Jello
1 cup sugar
1 bag of raw cranberries
1 red apple, cored, unpeeled
1 orange with pith removed
Grate or mince half of the orange peel
1 small can crushed pineapple
1 cup chopped walnuts

DIRECTIONS:

Prepare both packages Jello with the pint of boiling water and sugar.
Next, grind the fresh cranberries, orange and apple together.*
Blend all ingredients with the Jello, put in a bowl just big enough to hold it. Cool overnight. (Leave uncovered a couple hours to cut down on condensation, if possible.)

*I use a Panasonic meat grinder I bought just for this recipe. You could use a hand grinder or a food processor, but the texture is better with a grinder.

To one frozen 8 inch Publix pie crust
Add one 3-4 pound organic peeled stemmed Florida pumpkin
Mash
Remove seeds ( optional)
Bake at 425
Until mince pie is ready
Slice
Add choice of cheese
Serve

Preheat oven 350*

Crust:
1 1/3 cup flour
1 tsp salt
1/4 cup vegetable oil
2-3 tbsp ice water

Measure flour, sift lightly. In a clean mixing bowl, add flour then drizzle oil as you mix with a fork. Sprinkle salt and continue to mix the flour/oil mixture til small clumps form and the flour & oil are completely mixed. Mash and separate as needed, using fork. In a small cup, chill water & ice. Take a tbsp and drizzle over oil/flour mixture. Use your hands to flip the dough and drizzle 2nd tbsp ice water. Turn dough in bowl & add more water if necessary to make the dough stick together in one big lump. Transfer the lump of dough to a sheet of wax paper. Mash the dough(do not knead) even & flat in a circle. Cover with another sheet of wax paper and with a rolling pin, roll the crust to a circle larger than the pie plate you'll be using. It should be about 1/4-1/8" thick & about 12" in diameter. Lift the top piece of wax paper & replace. Flip crust over and remove bottom piece of wax paper. Turn pie plate upside down on crust, flip over to place crust in pie plate, pressing crust to form with the pie plate. Remove the wax paper and trim crust around the outer edge of the pie plate. Using thumbs & forefingers, shape crust in a wave circling the plate ~~~Now it's ready for the filling

Filling:
1 cup pecans
1 stick of butter
2/3 cup light brown sugar
1/3 cup sugar
1 tsp vanilla
1 tbsp flour
1 egg



Microwave butter for less than 30 sec til soft (not melted). Blend/beat sugars & butter on high speed til frothy. Add vanilla & flour, blend. Add egg & beat for 2 minutes. Stir in pecans. Fill pie crust.

Bake at 350* for 45-50 min until golden brown & puffy. Make sure to place pie in the center of the oven& on the center rack so it cooks evenly.

Enjoy!!!

xxx
Jinni

Thanks for sharing! Delicious!

very close to chess pie  (which I thought said cheese pie, so I was confused for a minute   LOL)

1 box brown sugar
1 stick melted butter
1 T flour
1 egg
enough milk to make a paste (not much  approx 1 T or so)

put all but the milk in a bowl and mix with spoon or hand held mixer.  add milk slowly and continue mixing and adding milk until you have a thin paste (almost cake batter consistancy).  pour into 2 pie shells of your choice (just not graham cracker as it won't hold up). bake at 350 for 60 minutes, remove pie pans to rack to cool.

slice thin, cuz its really rich.
much denser than chess pie, will not be fluffy. the filling ends up about 1/4" deep.

Here is a basic recipe for the legendary apple pie moonshine. It’s really easy to make, and you don’t even need moonshine (though you can’t really call it apple pie moonshine if you don’t use moonshine.)

Ingredients:
1 gallon apple cider
1 gallon apple juice
3 cups white sugar
8 cinnamon sticks
1 liter bottle of 190 proof moonshine or grain alcohol

Directions
In a large stock pot, combine the apple cider, apple juice, sugar, and cinnamon sticks.
Bring it to a boil, then take it off the heat and allow it to cool.
Add the liter of high proof liquor.
Pour this into mason jars, put the lids on, and let it mellow out. You could drink it right away, but it does get better after a couple of weeks.
This recipe makes about 9 quarts of apple pie moonshine. You could easily cut this recipe in half if that is too much.


Warning! Apple pie moonshine will sneak up on you! This stuff is so smooth and tasty. Use with CAUTION!