Tonight I roasted my first turkey. I couldn't believe how easy it was to cook a turkey. I don't know why I always thought it was some difficult, time consuming thing to do... because it wasn't at all. I bought one of those Rival roaster ovens this week, so I wanted to try it out with the turkey. It turned out awesome! I made a 12-pound turkey and we invited my parents over for dinner. We still have tons of leftovers, which I'm happy about. I put the leftovers in different containers to freeze - some shredded for BBQ turkey sandwiches, and most of it is chopped for use in casseroles, soups, etc.
I tried out a new recipe for cornbread today, too. My ambition was to make cornbread stuffing, but when it came time for it, I just didn't feel like doing it. So we just had cornbread with our turkey... and some StoveTop stuffing that needed to be used up (not buying that stuff anymore). Back to the cornbread. I got this recipe off of the cornmeal package (Bob's Red Mill Organic Medium Grind Cornmeal). I think I will make it again, just with some modifications (more sugar and maybe throw in some creamed corn, too). I thought it was really good as is, but Kevin thought it was too crumbly and needed to be sweeter. My dad thought it was good as is, too, but would like a little more sugar.
I'll update with pictures later on.
1 cup cornmeal
1 cup whole wheat pastry flour
1/2 teaspoon salt
4 teaspoons baking powder
1 Tablespoon sugar
1 cup milk
1/4 cup butter or margarine, softened
Sift together the dry ingredients into a bowl. Add egg, milk and butter. Beat until smooth, about 1 minute. Do not overbeat. Bake in a greased 8-inch square pan for 20-25 minutes at 425 degrees.