Old Fashioned Bread pudding

4 cups of cubed bread your choice

1 c.whole milk

1 c.half and half

½ c. dark raisins

½ c. gold raisins

2 Eggs

¼ c.Sugar

¼ c.light brown sugar

½ tsp Cinnamon

½ tsp Nutmeg

½ tsp Allspice

2 tsp Vanilla

(1) 9x13 pyrex baking dish

sprayed with nonstick cooking spray.

Heat milk,half&half and sugar in a sauce pan until sugar is dissolved.

Add all ingredients except bread together with a whisk or hand blender.

Gently fold in bread,pour into baking dish. Make sure that bread is covered well with mixture.

Let stand 15 minutes to absorb mixture completly.

Place in a pre heated 350 degree oven bake 25 to 35 minutes until firm. Remove from oven let stand for 30 minutes and refrigerate for at least 4 hours.

Serve with heavy whipped cream,light cream,rum or brandy sauce.♞

Roast 10 to 25lb Turkey 

Wash Turkey inside and out with salt water, rinse well with cold water. 

If you want you may brine your turkey as long as you are able to refrigerate your turkey while it is brining... 

If not recipe as follows.

Pat and dry your Turkey well,place stuffing in cavities neck and tail secure well, a needle and cotton thread work just as well as any store contraption. 

Carefully place butter under skin of Turkey to keep breast moist this is easy to do, gently place finger between skin and breast meat until you have an opening without tearing the skin and the butter pats are easy to slip in.     

12oz of your favorite stuffing mix fresh or boxed. pkg 16 oz Jimmy Dean sage sausage.

2 stalk fresh celery

2 small brown onion

2 small red delicious apple

1 cup chicken stock

2 TBL olive oil

2 TBL butter

1 whole bulb minced garlic

1 tablespoon Poultry seasoning

1 cube of cold butter cut into slices for stuffing breast skin 

Adding roasted or boiled gizzards optional(minced well).

Brown sausage(drain well)set aside.Dice celery, onion, apple and garlic, may be fresh minced or jarred store bought.

Saut'e in fresh butter and olive oil 3 minutes on medium heat.

Add all dry ingredients together mix well slowly add chicken stock and mix together until desired moisture content is achieved.

Seasoning: Sea Salt and fresh ground black pepper and poultry seasoning.

Preheat oven to 500 degrees 15 minutes.

Place Turkey in roasting pan. Cook for 15 minutes at 500 degrees.

Cover with foil securely.  

Reduce heat to 325 degrees 20 minutes per pound until done. 

Example 10 lb turkey 325 degrees at 20 minutes to the pound = 3 1/2 hours. Remember to add one more hour cooking time if Turkey is stuffed.

 Leave oven door closed. 

Turkey will baste it self under foil. Remove from oven and allow to sit for 15 minutes plate decorate and serve. Removing stuffing prior to serving is a choice. Be carful to remove all stuffing from leftovers then refrigerate. Use pan drippings to make gravy.


A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Enough stuffing for turkey and additional side dish♞

BAKED SWEET POTATO'S

6 Sweet potato's (washed and dried) do not peel. Place in microwave cook 3 minutes 20 seconds per potato. Place inside preheated oven at 375 degrees for 45 minutes. Serve with a variety of seasoned butters and cream. Sweet butter, garlic butter, dill butter, chervil butter, chive butter, rosemary butter, whipped cream cheese or sour cream. Brown sugar and butter. Treat same as any baked potato♞

12 to 15 lb Turkey.

Set the turkey breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone, removing a strip about 2 inches wide; reserve this piece for making stock or gravy. Turn the bird breast side up and use the heels of your hands to press down on both sides of the breast, breaking breast bone and flattening it. Clean the cutting board; rinse the bird well, pat dry with paper towels and return to the cutting board. Brush The entire bird with olive oil,fresh cracked pepper and sea salt.

One hour before you are ready to roast the turkey, position an oven rack on the lowest level and preheat to 450 degrees. Place the bird on its rack in the roasting pan, skin side up. If roasting with the stuffing under the bird, evenly spread the stuffing in the pan, then place the turkey on top of the stuffing skin side up; no rack is needed. You might need to bend the legs up a bit, and the drumsticks might overlap the pan's edges; that's okay. Tuck the wing tips behind the wings. Gentle push fresh sweet butter slice's under skin of breast meat.

When ready to roast the turkey, melt sweet butter and brush some of it over the top of the bird. Roast for 30 minutes, then reduce the temperature to 375 degrees and brush the skin with the remaining melted butter. Roast for about 1 ¼ unstuffed 1 3/4 hours stuffed or until

an instant-read meat thermometer inserted into the thickest part of the thigh meat registers 170 degrees and the skin is crisp and nicely browned. Transfer the turkey to a large cutting board. Loosely cover with aluminum foil and let rest for 30 minutes before carving. You may use fresh herbs of Rosemary and Sage. If you like.

Craving: Cut legs off of thighs,arrange on platter. Cut wings off and place on platter. Put one side of breast on carving board and cut 1 inch slices against grain on the diagonal repeat with the other breast and place in center of platter.

Suggestion: Use oversized platter decorate with fresh herbs,fruit,nuts or vegetables.

Suggestion: If using stuffing place a piece of parchment paper cut to size of pan to place stuffing on.

Suggestion: Place stuffing in a stuffing bag for easy removal from pan and bird.

Suggestion: This works well using a low flat long pan. Disposable foil cookie sheets are ideal. Remember to remove excess pan drippings as needed.

Suggestion: Roast back bone of Turkey and use pan drippings for gravy Mmmmmmm.♞