Tips for making Christmas less stressful
11-27-2012, 07:19 AM
#11
Junior Member
Join Date: Nov 2011
Location: West Central Illinois
Posts: 100
I cook the turkey or ham the day before. Then I slice/debone it.
Line your Crockpot with a piece of aluminum foil. Place 1/2 cup water UNDER the foil. Fill the Crockpot with your sliced meat. Refrigerate overnight.
Heat on low for 5-6 hours or on high for 2-3 hours until meat is hot.
This method allows you to keep your kitchen (and yourself) neat and tidy on the day of your big event. There's no trying to neatly carve the bird/ham while dressed up, no spots/splashes on your good clothing, no burnt fingers, your sink isn't filled with the dirty roaster, carving equipment, etc. You'll have more time to be with your guests and enjoy your day.
Line your Crockpot with a piece of aluminum foil. Place 1/2 cup water UNDER the foil. Fill the Crockpot with your sliced meat. Refrigerate overnight.
Heat on low for 5-6 hours or on high for 2-3 hours until meat is hot.
This method allows you to keep your kitchen (and yourself) neat and tidy on the day of your big event. There's no trying to neatly carve the bird/ham while dressed up, no spots/splashes on your good clothing, no burnt fingers, your sink isn't filled with the dirty roaster, carving equipment, etc. You'll have more time to be with your guests and enjoy your day.
11-27-2012, 08:07 AM
#12
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,701
As much as I use my crockpot, I'd not thought of it for pre-cooked turkey!
Perfect idea, BookLady ... and a sure way to have the turkey moist and not dried out as happens so easily when cooking it in advance.
Just thinking ... perhaps that water in the bottom could be broth and drippings ... and then thicken it for gravy at the last? Would sure make a home smell like it was a fresh cooked bird!! ........ just need to keep everyone out of the kitchen so as not to blow my cover!
............ now if I only had a crock big enough to put the serving platter in, all loaded up and ready to go to the table!
Perfect idea, BookLady ... and a sure way to have the turkey moist and not dried out as happens so easily when cooking it in advance.
Just thinking ... perhaps that water in the bottom could be broth and drippings ... and then thicken it for gravy at the last? Would sure make a home smell like it was a fresh cooked bird!! ........ just need to keep everyone out of the kitchen so as not to blow my cover!
............ now if I only had a crock big enough to put the serving platter in, all loaded up and ready to go to the table!
11-27-2012, 09:42 AM
#14
Member
Join Date: Aug 2010
Location: Rochester, NY
Posts: 23
QuiltE,
I'm happy to share this recipe with you…
It's super easy to make and can be increased or decreased to your needs. This year I cut the recipe in half which still gave me 2 cups of relish! Of course you can adjust the ingredients also as per your tastes if you want it hotter, sweeter, more or less onion etc. I used low fat sour cream this year and it was still wonderful. Since it's frozen, the relish keeps very well. In past years, I've made extra relish and have enjoyed it in the summer also.
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish (more or less to taste)
Grind the raw berries and onion together in a food processor until you have a chunky grind — not a puree.
Place in a bowl, add everything else and mix.
Put in a plastic container and freeze.
Makes 1 1/2 pints.
Although the original recipe doesn't call for it, I always add a pinch or so of salt, as the salt really brings all of the other flavors together.
The relish will be thick, creamy, and shocking pink. (Pepto Bismol pink) It has a tangyness that perks up the turkey and gravy. It's also good on leftover turkey sandwiches, as well as with prime rib, roast beef etc.
The day you plan on serving it, move relish from the freezer to the refrigerator ahead of time to thaw a bit. It should still have some little icy slivers left.
I'm watching my weight, and have gotten into the habit of buying at the grocery store the small individual ice cream (like they serve in hospitals), so this year I froze my relish in the small recycled ice cream containers which gives very nice individual 1/2 cup servings. I did not defrost them ahead of time but waited until the last minute to pull from the freezer. I turned them upside down under warm running water to help unmold and served them up. They looked very pretty. :P Hope you enjoy!
I'm happy to share this recipe with you…
It's super easy to make and can be increased or decreased to your needs. This year I cut the recipe in half which still gave me 2 cups of relish! Of course you can adjust the ingredients also as per your tastes if you want it hotter, sweeter, more or less onion etc. I used low fat sour cream this year and it was still wonderful. Since it's frozen, the relish keeps very well. In past years, I've made extra relish and have enjoyed it in the summer also.
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish (more or less to taste)
Grind the raw berries and onion together in a food processor until you have a chunky grind — not a puree.
Place in a bowl, add everything else and mix.
Put in a plastic container and freeze.
Makes 1 1/2 pints.
Although the original recipe doesn't call for it, I always add a pinch or so of salt, as the salt really brings all of the other flavors together.
The relish will be thick, creamy, and shocking pink. (Pepto Bismol pink) It has a tangyness that perks up the turkey and gravy. It's also good on leftover turkey sandwiches, as well as with prime rib, roast beef etc.
The day you plan on serving it, move relish from the freezer to the refrigerator ahead of time to thaw a bit. It should still have some little icy slivers left.
I'm watching my weight, and have gotten into the habit of buying at the grocery store the small individual ice cream (like they serve in hospitals), so this year I froze my relish in the small recycled ice cream containers which gives very nice individual 1/2 cup servings. I did not defrost them ahead of time but waited until the last minute to pull from the freezer. I turned them upside down under warm running water to help unmold and served them up. They looked very pretty. :P Hope you enjoy!
11-27-2012, 10:17 AM
#15
Member
Join Date: May 2011
Location: Portland, OR
Posts: 93
Our family favorite Cranberry Relish: 4 Cups Fresh Cranberries - Minced to preferred size
2 Cups Sugar, or 1 Cup Sugar and 1 Cup Splenda or if diabetic 2 cups Splenda
1 Whole Orange - Minced - Peel and all!
Stir together and enjoy! okay to freeze or make early! Some add nuts or a small amount of Pineapple or Apple as well!
2 Cups Sugar, or 1 Cup Sugar and 1 Cup Splenda or if diabetic 2 cups Splenda
1 Whole Orange - Minced - Peel and all!
Stir together and enjoy! okay to freeze or make early! Some add nuts or a small amount of Pineapple or Apple as well!
11-27-2012, 03:22 PM
#17
Power Poster
Join Date: Apr 2010
Location: Long Island
Posts: 24,820
For my cranberries...cook according to bag except...cook with oj, squeezw juice from one lime,onelemon and grate in rind of orange, lemon and lime cook according to directions on bag. If you're adventorous add walnuts or pecan pcs.
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