Meatless and turkey doesn’t exactly go together in one thought, but bare with me. I recently made turkey dinner. I know what you’re saying, “You cooked a turkey in your oven in the summer? Are you mad?” It really wasn’t so bad. I put it in the oven early in the morning on a day that was cool-ish and rainy, and it was ready by noon, so the house didn’t get overly hot.
Believe it or not, turkey dinner is one of my very favourite meals, even though I don’t partake in the star attraction. For me, it’s all about the fixin’s. Here are recipes for a few of my faves:
3 cups squash, lightly salted and cooked until just tender
1 medium grated onion
1 medium grated carrot
1 cup sour cream
1 can cream soup (I usually use cream of mushroom and garlic)
Dash of pepper
1 box Stovetop stuffing
1 stick margerine, melted
Drain squash well. Add the next 5 ingredients and stir. Melt margerine and add Stovetop package. Add 1/3 of stuffing mix to squash mixture, combine. Turn into greased casserole and add remaining stuffing to top. Gently press. Bake for 30 minutes at 350 degrees.
Green Bean Casserole
This isn’t an exact science. Here’s how I do it:
1 bag of frozen French-style green beans
2 cans cream of mushroom and garlic soup
1 can French’s fried onions
Mix it all up, saving a handful of the delicious crunchy onions for the top. Bake, covered, until hot and bubbly. Take the over off for the last few minutes to crisp the onions.
This last one is new to me. Turns out, after consulting with my Ma, that this is my great grandmother’s recipe. I love these tried-and-true treats.
1 cup molases
½ cup sugar
4 Tbsp margerine, melted
1 tsp salt
½ tsp ginger
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp all spice
2 cups flour
Mix all of the above. Add to batter: 1 cup boiling water mixed with heaping tsp baking soda. Mix well. Bake at 350 until springy.