- fresh bay leaves
- Turkey giblets
- 25g butter
- black peppercorns
- 10g plain flour
- 3.5kg oven-ready turkey
- large sprigs fresh thyme
- bay leaves
- small lemon
- 175g fresh white breadcrumbs
- finely grated zest of 1 lemon
- 75g butter
Make it up to 2 days in advance. You’ll need 2 × 8-hole Tefal silicone half sphere cake moulds
- 100g softened butter
- golden syrup
- 100g chopped hazelnuts
- 90g fresh or frozen and thawed cranberries
- 90g fresh or frozen and thawed raspberries
- caster sugar
- Cointreau
- 190g mascarpone
- 100ml double cream
- zest and juice of 1 small orange
- icing sugar
- heaped tsp powdered gelatine
You can make the sponge in advance and freeze it for up to 1 month. Then simply defrost, fill and decorate to serve.
- 175g golden caster sugar
- Nutella spread
- 250g tub mascarpone
- brandy
Corn Casserole is one of my favorite sides during the holidays or at potlucks during any time of the year. It is the easiest recipe to throw together and can be prepared with various ingredients mixed in. Me? I like it in its simplest form, with mainly cheese, corn and corn bread. Mmmm…mmmm…good!
Some people like to top their corn casserole with cheese, but I like to stir it into the mix instead. It’s really just a preference thing, so you can decide. I just don’t like to cover up the yummy crackly corn bread with greasy looking melted cheese. But, hey, I’m not going to try and sway your opinion.
- sour cream
- shredded Cheddar
- raspberry flavored liqueur
- fresh cranberries
- Empty 1/2 gallon milk or juice carton
- pine and tinsel
- funnel
- green beans
- trans free margarine
- chopped shallots
- finely chopped fresh ginger
- grated orange peel