I shared these recipes with a farm share group I joined last week and figured it would be a great time to post them to my blog. We all know 2020 has been a busy year for moms and we could all use some no fuss recipes to take on for our Holidays. I hope these will serve you the way they’ve served my household.

Easy Drunk Turkey Recipe

I got this recipe from a friend so I must absolutely credit her mother, Mrs. Ana M. Towle de Juarez. I love wine and the recipe is so easy to follow along that I used it my first time making a turkey a few years ago. 

Ingredients

1 Turkey

Butter

Sweet Red Wine (I like Jeunesse)

Chopped White bread

Celery

Pecans

Salt and pepper

1 Apple

1 Lime

(add any herbs you usually use for poultry or happen to have around. Thyme and rosemary are personal favorites)

Steps

1. You will need a turkey baster, aluminum foil, a thermometer, and the tool of your choice to later poke holes in the bird. Allow the turkey to thaw in the fridge for a day prior to cooking.
2. Preheat the oven at 325℉. First gut the turkey and then place it on your roasting pan.
3. Rub lime and butter all over the turkey.
4. Poke holes in the turkey to prepare it for your next step and allow the flavor to sink in. 
5. Inject the sweet red wine into the holes you poked in the turkey with the turkey baster.
6. Melt butter and mix in the chopped bread, celery, and pecans for your stuffing. Add salt and pepper to your liking. 
7. Fill the turkey with the stuffing. Don’t pack the stuffing tightly into the turkey. You just need to place a small amount in loosely or it might not properly cook. If you have left over stuffing, you can bake it separately in a covered casserole.
8. Cut the apple in half and use it to cover the turkey’s openings. Wrap aluminum foil around the apple and the openings. 
9. Cook the turkey at 325℉ for  six to eight hours depending on its size. Check on it every few hours because it really does vary based on the size and your oven. The thermometer is the best way to tell if it is thoroughly cooked. The turkey breast should reach 165℉  while the thigh is 175℉. The stuffing should also be 165℉.

Caramelized Apples

I love caramelized apples as they are simple to make and go great with yogurt, ice cream for dessert or on pancakes for breakfast.

Ingredients

4 Honey Crisp Apples

Sugar (I use raw brown granulated sugar)

Unsalted Butter

Steps

1. I usually peel and slice the apples right before  I caramelize them but if for some reason you are skinning and slicing several hours before then it’s recommended that you soak them in cold lemon water for 5- 10 minutes. You will need to mix ½ cup of lemon juice with 3 tablespoons of boiled water and then add enough cold water to make 8 ounces of lemon water.
2. If the apples are wet or very juicy, pat them dry with a paper towel
3. Melt four tablespoons of butter in a large skillet on a medium-high setting. Let it melt until it starts to bubble.
4. Add the sliced apples to the skillet. Let them cook, rotating them occasionally until all sides are browned. Cook them for about five minutes or until they’ve browned evenly.
5. Once they’ve browned add 4 tablespoons of sugar. Stir the sugar in evenly. Once the sugar has melted, you can remove the apples.

Mr. Piña’s Ice Cream Flavored Oatmeal

Okay so this isn’t exactly a traditional Holiday recipe but it might be a great breakfast starter or even a great way to start a day of holiday shopping. My husband makes this oatmeal and for some reason all kids, even picky eaters consume it as if it were ice cream. It is a little sweet for my taste, which is why I joke that the reason kids love it is because it’s ice cream flavored. Even adults who typically hate the texture of oatmeal lap it up.

Ingredients

1 cup Quaker oats

1 teaspoon Cinnamon

2 cups of Milk

2 cups of Water

3 Tablespoons of brown sugar in the raw

A pinch of salt

*You will need a wooden spoon

Steps

1. Blend the cup of oats with the two cups of milk and the cinnamon prior to cooking.
2. Pour the rest of the water and milk into a pot. Add the blended mixture to the pot along with the 3 tablespoons of sugar and a pinch of salt. Cook over medium heat, stirring constantly with a wooden spoon so the oatmeal doesn’t clump. Stir it until it starts to thicken. You really have to stand there and stir the entire time. If you start to feel like a stereotypical witch standing over her brew then that’s how you know you’re doing it right.
3. Once you have a pureed smoothie like oatmeal consistency, you can turn off the stove. Let it cool and serve. You can add sliced halves of toast on the sides for dipping or a serving of fruit. Enjoy!