Freebie Junkie's
Christmas
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Turkey Recipes       Stuffing Recipes       Ham Recipes
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THE CHRISTMAS TURKEY

Turkey Roasting Essentials

 

  • LARGE ROASTING PAN. I always use the large aluminum disposable kind, which are usually only a dollar or two. With tons of cleanup to do, you'll feel more relieved than guilty about tossing this in the trash.

  • INSTANT-READ THERMOMETER. This very important tool will enable you to cook your turkey perfectly the first time. No more having to pop it back into the oven if it is still pink. No more worrying about giving your family food poisoning.

  • TURKEY LIFTER. You will have to lift the turkey out of the roasting pan, and the most effective tool for accomplishing this is a turkey lifter which is placed around the turkey before roasting begins. If your turkey does not come pre-packaged with a turkey lifter, you should consider purchasing one.

  • FOIL. To prevent over-cooking the turkey breast, lay a sheet of loose foil over the bird halfway through cooking time. Make it loose, or you'll steam the bird you're attempting to roast. Also, you may need to wrap foil booties around the drumsticks and wings so they don't get overcooked.

  • BULB BASTER, or BASTING BRUSH. Makes basting easy, to keep the bird from over-drying during cooking.

  • STRAINER. For straining clear juices for gravy.

 

Turkey & Dressing Recipes

 

Drunken Turkey Recipe

1 x 12 lb Turkey
2 lb Mixed dried fruit
1 c Golden raisins
4 ea Granny Smith apples,
4 ea Oranges, juice from
1 cn (92.5 oz) chiles chipotles
3 c Tequila
3 c Grand Marnier
2 ea Sticks unsalted butter -cut into 1-inch wedges

Preheat oven to 325F. Rinse turkey and pat dry inside and out. Set aside.

Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit.

Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine remaining tequila and Grand Marnier.

Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours.

Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.

 

Turkey Giblet Gravy

3 c Water
1/2 Onion,small,sliced
1/2 Garlic clove
1/2 Bay leaf, optional
1/8 ts Sage, crumbled
1/8 ts Poultry seasoning, crumbled (optional)
1/4 c Pan drippings
1/4 c Flour
1 c Water
2 c Turkey stock
Turkey giblets, cooked, chopped
Salt
Pepper

1) Combine giblets & neck with water in a large saucepan; add onion, garlic, sage, and poultry seasoning. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock.

2) Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.

NOTE: Can be doubled, tripled, etc.


 

Chestnut Stuffing (Family recipe shared by Heidi)

1 lb chestnuts
4 stalks celery, chopped
1 onion, chopped
1 loaf white bread
garlic powder, to taste
salt, to taste
pepper, to taste

1) Cook chestnuts in a pot with enough water to cover chestnuts. Boil for 1 hour.

2) When soft and tender, peel the chestnuts. Put chestnuts in a bowl and chop them into bitesized pieces.

3) Chop (or tear) White bread into small pieces. Combine all ingredients.

4) Stuff turkey, and cook turkey for the appropriate time for a stuffed turkey.

Thank you Heidi!

 

My Mom's Stuffing/Dressing

I love this recipe, and it just isn't Christmas for me without it. However, this stuffing/dressing is NOT for everyone. It takes a lot of work, and has a woefully high fat content. It may be made with or without turkey giblets, but in my opinion its only purpose is to showcase those best parts.

What will you mix this in? If using a single recipe, your dutch oven will work. If are doubling or tripling, you will need a LARGE container. In a pinch, a disposable aluminum baking pan will work well.

1/3 c butter, or margarine
1/4 c minced onion
4 c dry bread crumbs (make your own from loaves of white bread)
1/2 c chopped celery (&leaves)
1 tsp salt
1/4 tsp pepper
1 tsp sage
1 tsp poultry seasoning, (optional & to taste)
4 oz mushrooms
turkey giblets (optional & to taste)
1 carrot, sliced
1/3 lb ground sausage, cooked & undrained (regular or sage flavored)
1 can chicken broth (just in case)

May be doubled or tripled. If multiplying recipe, I buy additional giblets in advance, and freeze until Christmas. However, they are not absolutely necessary for tripling this recipe. You may also omit them altogether, if preferred. If you choose to purchase some extra, be sure to save part for the giblet gravy. If you wait until Christmas to shop for these, it may be too late.

1) Two to four days in advance, begin thawing turkey. Do not leave turkey out of refrigerator overnight. If left too long at room temperature, you may get an unwanted visit from Salmonella and Campylobacter.

2) One day in advance, begin tearing bread by hand into 1/2" x 3/4" pieces. Save in clean brown grocery sacks. These will need to be left to air overnight, and should be left open and turned occasionally to facilitate drying. Place them in a location inaccessible by children, pets, rodents, etc. Your "bread crumbs" will not be entirely dry with 12-24 hours of drying. They need to be dry enough to not turn to mush when mixing with the other ingredients. However, if this does happen, just add a few minutes to your cooking time on the dressing. (In the past I have dried crumbs on cookie sheets in the oven - I don't suggest going to the trouble.)

3) One day in advance, or VERY EARLY MORNING OF Christmas, remove giblets from the turkey and place neck, heart, and gizzards in a 2 quart saucepan. (Place the livers in a bowl, and return them to the refrigerator.) Add about 4 cups of water to saucepan. Add salt, pepper, a few of the tops of the celery stalks, and sliced carrot. Bring to boil, then simmer for 2+ hours until meat is almost falling off the turkey neck. Add turkey livers. Cook until turkey livers are done, about 30 minutes. Turn off heat. Remove giblets, including liver to a plate until cool, and then finely mince. DO NOT discard stock from saucepan. Discard carrot & celery tops if desired, or finely mince. If doing in advance, refrigerate turkey stock until needed.

4) One day in advance, or VERY EARLY MORNING OF Christmas, mince onion, celery, and mushrooms. Place in covered bowl; refrigerate until needed.

5)One day in advance, or VERY EARLY MORNING OF Christmas, cook ground sausage in 4 quart pot or dutch oven. Do NOT drain. Add butter & melt. Add minced onion, and celery. Add minced giblets. Simmer until onion is clear. Add minced mushrooms. Cook for 10 minutes longer or until all vegetables appear cooked. If doing in advance, refrigerate in pot until needed.

6) Christmas morning, if everything is done up to this point, GOOD JOB! But you have the extra step of slightly reheating the sausage and vegetable mixture to liquify butter and sausage grease.

7) Gently by hand mix the bread with the slightly heated sausage, giblet and vegetable mixture. Add broth from giblet saucepan, and mix by hand until moisture evenly distributed. If more moisture is needed or desired, add one can of chicken broth.

8) If you will be stuffing the cavity of the turkey, ensure the bird is thawed and washed. Loosely stuff cavity. Carefully follow directions for cooking, as cooking time is always longer for a stuffed bird. I strongly suggest using a thermometer.

9) For the remaining dressing, use an appropriated sized baking dish, either 9x9 for single recipe, 9x13 for double, or divide among 9"x9" and 9"x13" baking dishes. For extra dressing that doesn't fit in your desired baking dish, make do with what you have. I've even cooked in cake tins. ;)

10) Immediately after you take your turkey out of the oven, put dressing into oven and cook for 30-45 minutes at 375'F loosely covered with aluminum foil. Remove foil for last 10 minutes of baking to lightly brown top. Baking time will depend upon desired consistency of dressing.

Serve with giblet gravy, and don't forget the cranberry sauce!

 

THE CHRISTMAS HAM

 

Baked Country Ham Recipe - Martha Stewart

14 lb Uncooked smoked ham
1 c Brown sugar
1/2 c Dry sherry
1/4 c Honey
1/4 c Dijon mustard

Preheat oven to 300F. Put ham, fatty-side up, in a foil-lined metal baking pan. Cover with foil and bake for 3 hours. Combine remaining ingredients. Remove ham from oven.

Carefully trim away all but 1/8-inch of fat. Score with a sharp knife in a diamond pattern, making cuts 1/8-inch deep and one inch apart. Pour excess fat from pan.

Line pan with new foil, and put ham in pan. Spoon glaze over ham and bake for 20 minutes. Raise oven temperature to 325F, and glaze again. Bake an additional 20 minutes. Glaze once more and bake 15 minutes. Cool before carving into thin slivers.

 

Apricot Glazed Ham Recipe

7 lb - 9 lb Half of smoked bone-in -butt or shank ham
25 Whole cloves
1 cn 12-oz. apricot nectar
1/2 c All fruit apricot preserves

Place oven rack in lower third of oven. Heat oven to 325F. Remove rind from ham if still attached. Score top or fatty side of ham in 1" diamond pattern. Using wooden pick, pierce hole in center of each diamond; insert clove.

Place in shallow roasting pan; pour nectar over. Cover with foil. Bake in lower third of 325F oven 1.1/4 hours, basting every 20 minutes. Increase oven temperature to 400F. Remove foil. Bake, basting occasionally, another 30 minutes or until internal temperature registers 140F on instant-read thermometer.

Remove ham to platter; let stand 20 minutes before slicing.

Meanwhile, in small saucepan, bring preserves to boiling; cook 2 mins. Spread over top of ham. Slice. Serve or cool slightly, refrigerate and serve chilled.

 

Easy Glazed Ham Recipe

4 lb Boneless, fully-cooked Smoked ham half
1/2 c Water

JALAPENO HAM GLAZE

1/2 c Jalapeno jelly
1 tb Fresh cilantro, chopped
1 tb Fresh lime juice

ORANGE-SPICED HAM GLAZE

1/2 c Orange marmalade
2 tb Honey mustard
1/4 ts Ground allspice
1/8 ts Ground red pepper

GINGERY PINEAPPLE GLAZE

2 tb Rice-wine vinegar
2 cl Garlic, crushed
2 ts Fresh ginger, finely chopped
12 oz Pineapple preserves
1 tb Dry mustard
1 ts Cornstarch
1/4 c Water

Do not preheat oven. Place ham (straight from refrigerator) on rack in shallow roasting pan. Insert meat therometer into thickest part of ham. Add water. Cover pan tightly with foil, leaving therometer dial exposed.

Roast in a 325F oven for 19 to 23 minutes per pound or until meat thermometer registers 135F.

Meanwhile, prepare desired glaze. Remove foil and spread glaze over ham 20 minutes before the end of cooking time. Remove ham when thermometer registers 135F. Let ham stand 10 minutes.

DIRECTIONS FOR JALAPENO HAM GLAZE: In a 1-cup glass measure, combine jalapeno jelly, cilantro and lime juice. Cook on high in a microwave oven for 45 seconds to 1 minute or until jelly is almost completely melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham several times during the last 20 minutes of cooking. Makes 1/2 cup.

DIRECTIONS FOR ORANGE-SPICED HAM GLAZE: In a small bowl, combine orange marmalade, honey mustard, allspice, and red pepper; mix until well blended. Spoon glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup.

DIRECTIONS FOR GINGERY PINEAPPLE GLAZE AND SAUCE FOR HAM: In a small saucepan, combine vinegar, garlic, and ginger. Cook 3 minutes over low heat. Add preserves and dry mustard; cook 5 minutes, stirring occasionally. For glaze, spoon 1/4 cup pineapple mixture over ham 20 minutes before end of cooking time. For sauce, dissolve cornstarch into water; add to remaining pineapple mixture. Cook and stir 1 minute or until thick and bubbly. Serve with ham. Makes 1/4 cup glaze and 1 cup sauce.

 

 

VEGETABLE DISH RECIPES

Baked Carrots Recipe

18 Carrots, small
1/3 c Butter
1/2 c Sugar
1 ts Salt
1/3 ts Cinnamon
1/3 c Boiling water

Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots, cover and bake in moderate 350F oven 1 1/2 hours.

 

Brussel Sprouts in Pecan Sauce Recipe

1 lb Brussel sprouts; trimmed
3 tb Butter; unsalted
1/4 c Pecans; chopped
Salt and pepper to taste

Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.

Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6.

 

Festival Corn Salsa Recipe

1 c Fresh corn kernels, cooked (or used canned)
1 Ripe papaya, peeled, seeded -and cut into 1/4" dice
1/3 c Finely diced red onion
2 Ripe plum tomatoes, seeded -and finely diced
1 1/2 ts Finely minced garlic
1 tb Freshly grated lime zest
1/4 c Fresh lime juice
1/3 c Chopped fresh cilantro

Any salsa is best when served fresh. If it isn't convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving. It sparkles!

In a large bowl, combine all ingredients except cilantro. Toss together. Refrigerate, covered, for up to 2 hours. Just before serving, toss with cilantro. Yield: about 4 cups.

 

Acorn Squash with Cranberry Stuffing Recipe

Yield: 4 Servings

1 lb Acorn squash
1/2 sm Onion -- finely chopped
1 Celery rib -- finely Chopped
1/4 ts Salt
1/8 ts Pepper
1/4 ts Allspice
1/2 Apple -- cored and diced
2 tb Apple juice -- divided use
1/2 c Cranberries -- fresh or Frozen
1/2 tb Raisins
1 tb Brown sugar
1 sl Bread -- torn into pieces
1/2 tb Nuts -- coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350F oven or until tender when tested with a fork.

Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple and 1 tb apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 tb apple juice; cook until cranberries pop.

Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. A few drops of almond extract may be added. Sprinkle baked squash with salt and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375F.

 

Posole (Native American Christmas) Recipe

2 lg Cans of hominy
3 or 4 cans of vegetable broth or stock
2 green chiles (roasted And peeled)
1 lg onion, diced
4 large carrots, diced
4 stalks of celery, diced
Salt and pepper to taste
1/2 ts Each oregano, garlic, cumin
1 tb Chile powder
2 tb Fresh cilantro, minced

Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray-type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the thick stew stage.

Serve posole with cornbread and a crisp green salad. If you wish to add pork or ham, or chunks of turkey. If you want a little more color in the stew, you could throw in some kernel corn.

 

Christmas Desserts Recipes

 

Pumpkin & Praline Pie Recipe

Prepared pie pastry for 2 - 9 or 10" pie (single crust)

PUMPKIN FILLING

1/2 c Sugar
1/2 c Light brown sugar
1 tb Flour
1 tb Bitters, optional
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ea Egg,slightly beaten
2 tb Butter
1 cn Pumpkin puree (29 oz)
1 cn Evaporated milk 12 oz
1/4 c Sweet milk
1 c Water

PRALINE

4 tb Butter, softened
2/3 c Light brown sugar
2/3 c Pecans, coarsely chopped
Whipped cream or whipped topping

PUMPKIN FILLING: Mix sugar, light brown sugar, flour, bitters, if desired, cinnamon, ginger, salt, nutmeg and cloves in a large bowl. Stir in egg; set aside. Melt butter in a large skillet over low heat. Add pumpkin puree; simmer, stirring occasionally, until puree thickens slightly, about 10 minutes. Gradually, stir hot pumpkin puree into the sugar mixture. Stir in evaporated milk, sweet milk and 1 cup water.

PRALINE: Beat butter and brown sugar in a medium bowl. Stir in pecans and set aside.

ASSEMBLE AND BAKE: Bring dough to room temperature. Working with one disk at a time, place on a floured surface. Using half of the remaining 1/4 cup flour, roll into a 13" circle, 1/8" thick. Transfer and fit dough into a 9" deep dish pie pan; trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to make a second pie shell. Prick each pie shell all over its surface with a fork.

Preheat oven to 450F. Freeze pie shells for 10 minutes. Spread half of the praline mixture over the bottom of each pie shell. Bake until praline is golden brown and bubbly, about 10 minutes; cool slightly. Reduce oven temperature to 400F.

Pour half the pumpkin filling into each crust; smooth the top of each with a spatula. Bake until pumpkin filling in each pie pan is firm and crusts are golden brown, about 1 hour. Cool completely and serve. Makes 2 - 9" pies. Top with whipping cream or whipped topping, if desired. Garnish with whole pecans.

 

Sweet Potato Pie with Bourbon Cream Sauce Recipe

2 c Sweet potatoes, drained
4 tb Margarine,melted
3 ea Eggs
1 c Sugar
1 ts Cinnamon
1/4 ts Grated nutmeg
3/4 c Milk
1 ts Vanilla
1 ea 9" pie shell, baked
1/4 c Chopped pecans

Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla.Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes.

Sprinkle pecans over surface of pie. Rotating midway through cooking,microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles. Top with Bourbon Cream Sauce. (recipe follows)

Bourbon Cream Sauce Recipe

3/4 c Half and half cream
1/2 c Milk
4 oz Pk instant French vanilla or vanilla pudding mix
2 tb Bourbon or rum

In a mixing bowl, whip together cream, milk, pudding mix and bourbon. Refrigerate until slightly thickened. Serve with sweet potatoe pie. Makes 1 1/2 cups.

So Easy Pumpkin Pie Recipe

1 1/3 c Pumpkin; cooked & pureed
1 1/3 c Condensed milk (Eagle Brand)
1 Egg
1/2 ts Salt
1 1/4 ts Cinnamon, ground
1/2 ts Nutmeg, ground
1/2 ts Ginger, ground
1/4 ts Cloves, ground
1 c Water, hot

Beat all ingredients together. Pour into a 9-inch pastry shell. Bake at 375F for 55 to 65 minutes.

 

Pumpkin Cheesecake Recipe

CRUST

3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg

FILLING

1 c Cream cheese (8 oz)
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves

GARNISH

Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" spring form pan. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving.

Cranberry Trifle with Pumpkin Butter Cake Recipe

PUMPKIN CAKE

1 3/4 c All-purpose flour
1 1/4 c Sugar
2 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 ts Salt
1/3 c Softened butter
2/3 c Milk
1 Egg
1/3 c Milk
1/2 c Pumpkin puree

Directions: Mix the dry ingredients. In a large bowl cream butter and sugar, add 2/3 cup milk and dry ingredients, beat for 2 minutes. Add 1 egg and additional 1/3 cup milk, beat 2 minutes. Fold in 1/2 cup Pumpkin Puree. Pour into greased 9 inch cake pan. Bake in 375F oven for 35 minutes or until toothpick inserted into center comes out clean. Cool on cake rack.

CRANBERRY COMPOTE

1 12-oz bag fresh or frozen - cranberries
3/4 c Sugar
1 tb Orange-flavored liqueur
1 tb Grated lemon zest

Cook over medium heat until berries break down and sauce. Set aside.

1 Envelope unflavored gelatin
1/4 c Cold water
6 Egg yolks
1/3 c Sugar
1/4 ts Salt
1 c Milk
2 1/4 c Whipping or heavy cream
1/4 c Brandy (optional)
Raspberry preserves (optional)

In a small saucepan, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.

In medium bowl, combine egg yolks, sugar and salt. With wire whisk, beat mixture until very thick.

In small saucepan, heat milk just to boiling point; whisk in egg mixture. Cook egg mixture over low heat, whisking constantly, until mixture thickens like a light custard. Remove from heat; stir in gelatin.

Transfer mixture to a large bowl; stir in prepared cranberry compote; chill until mixture mounds, about 1 hour.

Whip heavy cream; reserve 1/2 cup for garnish. Fold remaining cream into cranberry mixture. If desired, sprinkle cake with brandy, then spread with preserves.

To assemble, split cake into 2 layers place one cake layer into the bottom of a 3-quart glass bowl, then spoon on half of the cranberry mixture. Top with remaining cake layer, then spoon on remaining cranberry mixture. Garnish with reserved whipping cream.

General Tips & Ideas for New Cooks

LARGE ROASTING PAN. I always use the large aluminum disposable kind, which usually cost only a dollar or two. With tons of cleanup to do, you'll feel more relieved than guilty about tossing this in the trash.

PREPPING THE DAY BEFORE. Until you have done a full Christmas dinner, you may never realize how fast six hours in the kitchen can fly by. Everything that you can prepare the day before, or two days before, really counts.

KITCHEN HELPERS. If you can get someone to do dishes behind you, while you are cooking, this is one of the best helps that you can have. If one of your guests offers to bring a dish, by all means encourage them.

CHOOSING THE TURKEY. If you are having guests, consider purchasing the premium turkey, usually the Butterball. It comes with it's own lifter, cooking instructions, and is "self-basting". In the past I have bought the "sale" turkeys, but you cannot always depend on the quality of the bargain brand. I suggest you don't try out a new brand if you need your Christmas to be perfect.

SERVING & STORAGE DISHES. When planning your meal, don't forget to consider presentation. If you don't have nice serving ware, either buy or borrow them. And, if you are planning for guests, it is always polite to send home leftover turkey, stuffing, and pie. This is easiest when you have some disposable containers, for example, Ziploc containers.

CRANBERRY SAUCE. Don't forget the Cranberry Sauce! The whole berry canned kind, from Ocean Spray, makes a beautiful relish. But taking the time to purchase fresh cranberries and make your own sauce is also definitely worth it.