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Thanksgiving recipes

November 8, 2011
By Capt. DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle

My partner and co-author of this column, Jeanne Adams and I have put this series of Thanksgiving recipes in the newspaper several times over the years. Many people have thanked us for this menu which will run for the next four weeks. We hope that you will clip these recipes and keep them in your Capt. Dick's cookbook.

Our Favorite Dressing


2 1/2 cup chicken broth

Generous dash of ground black pepper

4 stalks of celery - coarsely chopped

1 lg. onion - coarsely chopped

1 (16oz) bag Pepperidge Farm Herb seasoned stuffing mix

1 stick of butter, melted and divided

How to:

Saute the onion and celery in 1/2 of the melted butter until they are limp. Heat the broth and the other half of the melted butter and bring to a boil. Pour the stuffing mix into a large bowl and pour the sauteed vegetables over the dry stuffing mix. Then pour the hot broth mix over the stuffing and toss with a fork until it is moist throughout. Stuff the neck cavity and body cavity lightly. Do not pack in as the stuffing will expand while cooking.

If you choose not to stuff your turkey, grease an oven-proof casserole dish with butter and add the dressing. Bake covered at 325 degrees for 30 minutes or until it is hot throughout.

Giblet Gravy


1/2 lb. turkey giblets and neck

Celery leaves

Onion slices

1 cup flour

Dash pepper

2 hard boiled eggs - chopped

How to:

Remove the liver and set aside. In a saucepan, place the giblets and neck in lightly salted water to cover, adding a few celery leaves and onion slices. Cover and simmer for one hour or until tender. Add the liver and simmer for 20 to 30 more minutes or until tender. Remove and chop the cooked giblets. Discard the neck. Add the drippings from the roasting pan to the reserved giblet broth to measure 6 cups. Add water to bring it up the 6 cups if necessary. In a screw-top jar, combine 1 cup of the broth mixture, 1 cup flour and a dash of pepper. Put the lid on good and tight and shake well. In a saucepan, with the remaining broth add the flour mixture. Cook and stir until thickened and bubbly. Cook for one to two minutes more and stir in the chopped giblets. If desired, stir in the hard-boiled eggs.

Makes about 8 cups.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.



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