Deep Fried Turkey and Thanksgiving Dinner Recipes

Deep Fried Turkey Recipes and some warnings about cooking turkey by deep fryer for Thanksgiving and the dangers of Deep Fried Turkey. Also see the brand new Thanksgiving Dinner Recipes

GRILLED DRUMSTICKS WITH FRUIT MUSTARD

Serves 2-4

Do you remember in the early 1980s a fast food chain had a popular advertising campaign based on the slogan, "Where's the beef?" One of my favorite Perdue ads is a full page ad showing Frank holding a drumstick with a big bite missing. He's looking out at you, his eyebrows raised quizzically as he asks, "Who cares where the beef is?"

This recipe could have been used to cook the drumstick shown in the ad.

5 roaster drumsticks

salt and ground pepper to taste

8 ripe apricots, or 1 can (16-ounces) drained and coarsely chopped

1 tablespoon fresh lemon juice

1/4 cup Dijon mustard

3 tablespoons dark brown sugar

1/4 cup brandy

1 teaspoon Worcestershire sauce

Season drumsticks with salt and pepper. Toss apricots with lemon; add remaining ingredients and toss. Wrap drumsticks individually with aluminum foil, adding a spoonful of sauce to each package. Grill 5 to 6 inches above hot coals or bake at 375oF for 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Frontier Baked Chili This recipe was originally prepared in and old fashioned wood stove. 1 lb. hamburger 2 TB fat * 1 cup onions, chopped 1 No. 2 size can (2-1/2 cups) red kidney beans, rinsed and drained 3-1/2 cups canned tomatoes, undrained 2 TB chili powder 1 TB prepared yellow mustard 2 TB cider vinegar 4 to 6 strips thick cut bacon Brown meat in fat; mix with onion, beans, tomatoes, chili powder, mustard and vinegar. Pour into a baking pan or casserole dish; lay bacon strips on top and bake, uncovered, in a preheated 325º F., oven for 2 hours. * This cook uses vegetable oil or olive oil. Recipe from: Kansas Cookin' -- Kansas State Board of Agriculture. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Sweet Potato and Lentil Stuffin

Sweet Potato and Lentil Stuffing - 26g Carbs

1/2 cup wild rice, rinsed 1-cup water 1 large leek, finely chopped 2 garlic cloves, crushed 12 button mushrooms, roughly chopped 1/2 cup brown lentils 1/2 cup red lentils 2 cups vegetable stock 3 medium sweet potatoes, diced 2 teaspoons ground cumin 2 teaspoons ground cilantro (ground parsley) 4 tablespoons fresh parsley, finely chopped 2 tablespoons olive oil 1. Preheat oven to 400 degrees F. 2. In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add in the sweet potatoes in the last 5 minutes. 3. In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer for 30-35 minutes, until rice is fork tender. 4. Heat oil in a saucepan over medium heat, and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro. Cook for 1 minute or until fragrant. 5. In a large bowl, combine rice, lentils and saucepan mixture. Mix well. 6. Place in a baking pan and coat with Pam spray. Bake at 400 degrees F for 30-40 minutes until lightly browned. Yield: 6 servings Nutritional per Serving: 170 Calories, 5g Protein, 26g Carbs, 5g Fat and 26% calories from fat

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