Recipe of the Week 11-24Posted on November 29th, 2010 by host
The Cajun Fried Turkey
- 3 gallons peanut oil for frying, or as needed
- 1 (12 pound) whole turkey, neck and giblets removed
- 1/4 cup Creole seasoning
- 1 white onion
- In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
- Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
- Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
- Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter
Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 Hr 30 Min
Original Recipe Yield 1 (12 pound) turkey
Southern Cornbread and Oyster Dressing
- 4 tablespoons butter, divided
- 1 cup chopped onion
- 4 green onions, chopped
- 2 stalks celery, chopped
- 3 cups crumbled cornbread
- 3 cups soft bread crumbs
- 1/2 cup minced fresh parsley
- salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 pint shucked oysters, drained, reserve 1/2 cup liquid
- Preheat oven to 350°.
- Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.
- Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.
- Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.
- Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.
Traditional Macaroni and Cheese
- 1 2/3 cups dry, small elbow macaroni, cooked and drained
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1 (12 fluid ounce) can Evaporated Milk
- 1 cup water
- 2 tablespoons butter or margarine
- 2 cups shredded sharp Cheddar cheese, divided
- Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
- Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted.
- Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
- Bake for 20 to 25 minutes or until cheese is melted and light brown.
Prep Time: 15 Min
Cook Time: 20 Min
Ready In: 35 Min