The Annual Best Of The Best Treeper Thanksgiving Recipe Thread

bacon_turkeyGreat Preference Given To Dishes Featuring Bacon and Jack, Super Foods!

It’s that time of year again! Pull up a log and sit a spell. We have snacks and drinks, a warm, toasty fire and fine friends gathered round. In two weeks we will celebrate our  wonderful American holiday, Thanksgiving. I know that it is a great favorite for almost all of us, and perhaps your family, like mine, has the best feast of the year on that day. Our family has four generations come together, sometimes forty or fifty people. We have been doing this for years, and we never even discuss the menu any more, haven’t for probably twenty years or more. We each bring two or three dishes that we do best, and it is the best meal of the year. We even have the specialties of loved ones long gone, recipes saved and lovingly prepared by granddaughters and even great granddaughters, and a few of the guys too! Although they sure do shirk cleanup!

However, it  makes a holiday special, that wonderful combination of old and new. In honor of that, here’s my new find for you guys. I cant wait to try it myself.

From Oasis in a Gastronomic Wasteland Blogspot I bring you Uncle Jack’s Whiskey Brined Turkey.

Brought to you (again) this year by popular demand. Mine.

Uncle Jack’s Whiskey Brined Turkey
BY: Samuel Parks
(November 2011)
Jack Daniels TurkeyAfter 5 years of trial, error, and a lot of tryptophan, I have finally perfected my recipe!  Thanks to all of my friends and family who have been “willing” volunteers.  This recipe may take some prep work, but believe me it’s totally worth it.
·         1 cup Kosher salt
·         ½ cup white sugar
·         ½ cup molasses
·         ¼ cup clover honey
·         ½ gallon fresh apple cider
·         1 gallon chicken stock
·         ½ Tbs. dried thyme
·         4-6 fresh sage leaves
·         2 sprigs fresh rosemary
·         1 stick whole cinnamon
·         2 bay leaves
·         1 Tbs. whole peppercorns (slightly crushed)
·         1 Tbs. whole allspice berries (slightly crushed)
·         1 Tbs. candied ginger
·         1 cup Tennessee Whiskey (Jack Daniels)
·         Ice water
We hope you will consider contributing your favorite recipes while we still have time to go out and shop this week, or this weekend. Happy baking, Treepers. Remember, every recipe is enhanced by judicious applications of bacon and Jack.
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260 Responses to The Annual Best Of The Best Treeper Thanksgiving Recipe Thread

  1. Niagara Frontier says:

    Here’s my annual recommendation to try spatchcocking your bird this year. This is a technique that allows all the meat to cook uniformly so that the white meat and dark meat are done at the same time. No more dried breast meat, and possibly the most moist bird you will ever taste. It works well with both brined and unbrined poultry. (I brine mine.)

    The biggest bonus: COOKING TIME IS CUT NEARLY IN HALF THIS WAY. You can sleep in.

    I’m showing the raw bird below to make the point that a sptachcocked bird can be cooked in a variety of ways: on the grill, roasted in the oven, or even deep fried. If you are interested, directions and tips are all over the web.

    Liked by 4 people

    • skeinster says:

      But can you put it back together again to bring to the table?
      My son-in-law, at five, wearing his kindergarten Indian costume to dinner, had a little
      meltdown, because the Butterball breast his mom cooked wasn’t a “real turkey”.

      Liked by 3 people

      • Niagara Frontier says:

        Good question and I left it out because some won’t like the answer. No, you can’t refold the bird and bring it to the table. The reason is that one needs to press down and break the breastbone for the bird to lay flat.

        So this method is not for those who want a Norman Rockwell looking bird presented at the table. From my experience, many people are now carving the birds in the kitchen, and assembling the meat on a platter before bringing it to the table.

        I left out another GOOD point: this method allows for nearly 100% of the skin to be exposed to the heat, so there’s no soggy skin on the bottom of the bird, and there’s more skin for those who love the brown crispy stuff.

        Liked by 5 people

        • czarowniczy says:

          Great idea…gives me the ability to toss the bird into the smoker for a while before
          I roast it. I’ve been on the traditional roasting for so long I totally forgot about spatchcocking, thanks for the reminder.
          As for a Norman Rockwell looking bird if my guests want that they can bloody well eat over at his house.

          Liked by 4 people

        • Retired IG says:

          Niagara Frontier,
          LOVE splatch cocking. I stuff fresh sage, parsley, thyme and dried rosemary (fresh would be awesome) plus salt and pepper and lots of butter under the skin, and rub more butter on the top (butter freak here). All the herbs, skin and leftover meat make a SOUPER turkey soup base to eat and enjoy for a few days and is then so freezer friendly.


    • law4lifeblog says:

      Niagara, your spatchcocking post is much better than mine. I swear by this method,I’m a turkey skin freak, and thus gets every inch of the skin perfect. I also like no lifting or turning.


      • Niagara Frontier says:

        Thanks. I didn’t see your post, I’ll look for it now.

        I tried this method many years ago and haven’t cooked a turkey another way since. I have two Thanksgivings every year (Canadian Thanksgiving in October and American Thanksgiving in November) and I have fans on both sides of the border.

        You can let your imagination run wild with flavorings and seasonings. It’s very flexible and is very easy on the cook. The most difficult part is removing the backbone. That’s best accomplished by investing in a very sturdy pair of heavy-duty kitchen shears capable of cutting through bone.


    • Patriot1783 says:

      Looks like the bird is doing the “Can Can” 😂


    • Ronnie says:

      Our son in law uses this method and it works great! Turkey cooks in two hours (14-16 lbs.), is golden brown and delicious. You’ll need a good pair of shears tho to do the splicing, but well worth the expense.


  2. siobhan albright says:

    combination of light salt, ginger,green onion, light on white pepper, little mix green red chili pepper, msg, light amount vegetable oil for frying

    pan fry the ginger first to almost done, then onion follow by other seasoning mix well

    it’s a sauce on the side originally for some whole Asian yellow chicken recipe

    Liked by 1 person

  3. Sandra-VA says:

    Oyster Dressing:

    2 bags of Pepperidge Farm stuffing bread cubes prepared per directions on bag in a very large mixing bowl – except add the following before the chicken broth and melted butter:

    1 large onion diced
    4 or 5 sticks celery diced

    Saute onions and celery in butter and pour into the DRY mix

    Wash 2 pints of oysters (I usually pour them into a sieve, drain and rinse), then using scissors, cut them into pieces into the dry mix.

    Add the liquids and mix well. I also sometimes add some chopped fresh thyme, rosemary, sage if the stuffing mix is not pre-seasoned.

    Butter a large baking pan (this makes enough for an additional small pan of dressing to send home with guests) and pour in the mixture. Dot a few cubes of butter in the corners (so you get a nice crunchy portion).

    Bake at 375F for about 45 mins to an hour.

    You could also sprinkle some bacon on this to make it perfect 😀

    Liked by 4 people

  4. czarowniczy says:

    Spaetzle, must have spaetzle. Great with the bird and gravy, leftovers can be casseroled with other leftovers and bound with cheese…or you can mix the leftover spaetzle (if there is any) with cheese and fry them sorta like left over grits.
    Thanksgiving and Christmas, two days to test the limits of your digestive tract.

    Liked by 4 people

    • Menagerie says:

      I am going to jump in here and agree to this, bigly as SD says. czar gave me a recipe for cooking spaetzle in broth, which he needs to repeat here. It’s the biggest hit here in some time.

      So far I have served it with a beef topping with carrots, onions, and celery, just the noodles as a side (always cooked like czar recommends) and the leftovers made into a mac n cheese type dish, also most excellent and way better than actual mac n cheese, also his tip.

      I don’t make the homemade noodles, I found some at Aldi for 1.99 a bag and I have every spare square inch of cabinet space stuffed with them because I figure they were seasonal during October.

      Liked by 3 people

  5. RobInPA says:

    If anyone lives in the Lehigh Valley area (Allentown / Bethlehem / Easton) and wants to treat themselves to absolutely incredible fresh smoked whole turkey and/or ham, give Trio’s Country Butcher (no affiliation,yada, yada, yada) a call ASAP to reserve yours.

    They are located close to the Lower Macungie Middle School.

    You will not regret it!!

    CHEERS Everyone!!!

    Liked by 1 person

  6. I remember having sweet potato cobbler at some gathering when I was a kid and thought it was the best sweet potato dish I ever had. I came across this lady’s recipe last year and tried it and it was excellent! I’m making it again this year.

    Liked by 4 people

  7. lydia00 says:

    This is my favorite Holiday because we are the only country in the world that has it. It is uniquely American- being thankful for our country. It’s amazing how many metamorphoses of Turkey prep that have come from this holiday over the years. I find that fascinating as people share their inventions. Grilled, Roasted, Smoked (my fav) Fried, injections, stuffings and best of all, leftover recipes. I will stick with the basic slice of turkey, mayo, salt, pepper on a hearty white bread. The day after is often just as much fun. (Who ate all the dressing in the middle of the night!)

    (I don’t smoke my own Turkey. I call Franks who have been butchers for decades and do the best smoked turkey, ever!)

    Liked by 3 people

  8. Guinan2 says:

    Easy as pie? You be the judge. Just before serving this over a slice of pumpkin pie, to a slightly softened pint of vanilla ice cream stir in two tablespoons of Jack Daniels. You can make this ahead and return to freezer. You can also add more Jack but too much and the ice cream will not harden again. Cheers!

    Liked by 3 people

  9. L. Gee says:

    I had a slight variation on this bacon broccoli salad with sunflower seeds at a reunion this summer and loved it:


    • Plain Jane says:

      One of my DILs makes this and I could eat it until there is no more left, although I do scat out the raisons because of the carbs and sugars. If I were to make it for myself, I would leave out all the sugar and raisons. Good stuff either way.


  10. Abster says:

    Bojangles seasoned fried turkeys are back while supplies last. Why fry when you can buy? A B C Delicious.


  11. Dena says:

    This is Thanksgiving Eve Dish In Our House
    Aunt Nell’s Beans By The Fire
    1/2 pound hamburger
    1/2 cup chopped onions
    cook together
    3/4 cup brown sugar
    1T prepared mustard
    1/2 cup catsup
    4 cans of any kind of beans you like
    1t salt
    2t vinegar
    Let the kids mix it all up and put in glass pan
    cook in oven on 350 for about 1.5 hrs or longer..
    make sweat corn bread muffins and set by the fire, looking at photo’s of what everyone wants for Christmas

    Liked by 1 person

  12. Deplorable_Infidel says:

    I am in Summersville, WV tonight, on my way to Concord, NC; so I will not be able to post the recipe I mentioned about 7-10 days ago on the Open Thread for the mile-high cappuccino mousse pie that uses 2 quarts of heavy cream in a 10 inch pie plate.

    I will try and get it up over here next week Tuesday or Wednesday. I will post a comment with a link over on the Open Thread after I get that done.

    Liked by 2 people

  13. v4ni11ista says:

    Candied Walnuts
    (the men love these, at least 4 generations, or more, Mom’s side)
    You’ll need a candy thermometer (unless you know how to do that the old fashioned way- make sure thermometer is NOT touching the bottom of the pan)
    [ NOTE* Candy making is DANGEROUS! ABSOLUTELY NO CHILDREN OR PETS IN THE KITCHEN! Back burners only. Pot handles turned to the back of the stove. Sorry, it’s the mother hen in me.]
    Ingredients: 2 C walnut halves and pieces (heat in the oven until crisp & snappy (not chewy or soft)
    1 C water, 1 C sugar, ½ t salt, 1-3 t cinnamon, 1t vanilla extract (or whole bean)

    In a 4 qt sauce pan:
    1C water
    1 C sugar
    ½ t salt (use high quality salt ALWAYS! It makes ALL the difference. Hawaiian sea salt is my favorite)
    1-3 t cinnamon depending on how spicy you like it. Start with 2
    Stir just ‘til dissolved on medium high heat
    Don’t stir and stay near the stove as it comes to 237 degrees F (soft ball)
    Remove from heat
    Add vanilla
    Pour warm walnuts into syrup and stir with a wooden spoon
    As it gets stiff, turn out onto waxed paper. Separate with 2 forks as they cool
    It is not recommended to double the batch, but you can make successive batches without washing the sauce pan in between.


  14. Compared to everyone else’s, this is so unexciting I’m kind of embarrassed to post it. But the older I get, all I really want to eat is the plain old Texas-Southern cooking I grew up on in the Depression/WW2 years: grits, collard & turnip greens, blackeyed peas, cornbread dressing

    The dressing (we used to call it stuffing because we stuffed the bird, but mainly because that was never enough for my big family I’ve for years baked it separately) is hands-down my favorite part of the meal. And it has to be my mother & grandmother’s basic cornbread/onion/celery/sage, moistened with turkey drippings if possible, else with butter and broth.

    • 6 cups crumbled cornbread
    • 3 cups soft bread crumbs
    • 4 oz (1/2 stick) butter (I use only unsalted for cooking)
    • 2 cups onion, chopped
    • 2 cups finely chopped celery
    • 3 to 4 cups chicken broth
    • 2 cups chicken, diced, optional [See Note 2]
    • Good fragrant rubbed sage to taste. I use 1 ½- 2 Tbsps. [See Note 3]
    • S&P to taste (won’t need much salt, but plenty of fresh-ground black pepper)
    • (Opt.: 2 eggs, lightly beaten. Much debate here, but I think it gives better texture & cohesion.)

    *Heat oven to 350-375 F. Butter a 9×13″ baking pan/dish.
    *In a large mixing bowl, combine the crumbled breads.
    *In a deep skillet over medium heat, saute the onion and celery in the butter until tender. Don’t brown.
    *Combine the sautéed vegetables and butter with the bread mixture. Stir in chicken broth. (My rule of thumb is to add enough so that when you loosely clasp a fistful, it doesn’t crumble or fall apart when you unclasp your hand.) Stir in the chicken or turkey meat and the seasonings. Before adding the eggs, taste and adjust seasonings. Add eggs and combine well.
    * Spread evenly in the prepared baker. Cover tightly with foil and bake for 25 minutes. Uncover and cook for about 20 minutes longer till lightly browned.

    1) Any simple NON-SWEET cornbread recipe. Just use the best, freshest corn meal possible. Make a day ahead and break it up coarsely so it will dry out a bit and absorb the seasonings better. I break it up on a big baking sheet and dry in my convection oven on 150 degrees for 30-45 minutes. (The day before the meal I mix the breads, sage, and sauteed aromatics together and store in a big bag in the fridge so the flavors will meld.)

    2) You can always, this time of year, find (at Walmart, at least) meaty fresh turkey necks. Neck meat is moist & delicious. A day or two before T’giving I simmer them (you’ll need a big braising pan – they’re BIG) in lightly-salted water with chopped onion, carrot, celery leaves, peppercorns – however you make your chicken stock, till the meat is falling off the bones. Cool and pull meat off, refrigerate till needed to shred or chop and add to the dressing. Strain and refrigerate the broth for the dressing & gravy.

    [Speaking of gravy: did you see that (People Mag., think it was) poll a few years ago, asking what everyone’s favorite item on the T’giving menu is? It was no contest: GRAVY got 72% first-place votes; more than all the other choices combined!]

    If you’re lucky you’ll have wonderful rich turkey drippings, but so many people are smoking & deep-frying their turkeys, so many turkeys just don’t yield much drippings, that most of us have to do with packaged or homemade broth.

    And the pitiful little bag of giblets stuffed in the turkey isn’t enough to do squat. If you want giblet gravy, get a pkg. of chicken hearts &/or gizzards (Walmart has them), simmer till tender (which takes FOREVER) as you did the turkey necks, chop or process coarsely, reserve along with the broth. Hard-cook 2-3 eggs to slice as garnish for the finished gravy.

    3) If you like (I don’t; I love the flavor of unadulterated sage), you can use poultry seasoning or a mix of sage/thyme/marjoram/rosemary…)
    Makes dressing and gravy so good & protein-y you don’t really have to cook a turkey; all you need is a big bowl of homemade whole-berry cranberry sauce made w/a big spoonful of OJ concentrate.

    Liked by 2 people

    • the5thranchhand says:

      HMHardcastle! This is exactly the same cornbread dressing my mother made. Only, used the drippings from the turkey, no eggs, and today we add hot, roasted, chopped green chilies to taste! Yum, yum. yum! Best cornbread dressing ever! Simple and delicious!

      Liked by 1 person

      • I order Big Jim frozen roasted green chile from NM Connection every year and have been so tempted for years to add some to the dressing – but pulled back at the last minute. Maybe this is the year I do it. Green chile never hurt anything.

        Have you ever tried it w/the eggs? I finally tried it one year and it was awfully good. I go back & forth

        Liked by 1 person

        • the5thranchhand says:

          HMHardcastle, New Mexico chili is the best ever. You will not be disappointed. Our family just doesn’t think its ‘dressing’ unless it has green chili! Alas, I have never tried it with eggs. On occasion, years ago, Mother would add diced hard-boiled eggs to the dressing, if she had too many eggs on hand, after making ‘deviled’-eggs. (NOTE: She didn’t make ‘deviled’ eggs with deviled ham. She had her own recipe(s) for the yolks!) They were yummy, also! Simple and tasty.
          You know the most delicious dishes are those with the fewest, but purest, ingredients


          • That does it. I am adding green chile to the dressing this year. How much would you add to a recipe the size of mine?


            • the5thranchhand says:

              HMHardcastle, if you are still not sure if you want to add green chili to ALL of your dressing, just set aside enough dressing to fill a small casserole dish and add the green chili, (to your taste) and bake separately. As to how much chili to add, for me it depends on how hot the chili is, and exactly how much ‘chili flavor’ you want, or like. And, my family likes a lot of chili. I use frozen chili, thawed, so there is always some ‘juice’/liquid that gets added in. For me, it is just add and taste, add and taste until I am satisfied with the flavor.
              Hope this helps! You will love it, guaranteed!


    • Kringeesmom says:

      Love love love this recipe for dressing. It’s very similar to my grandma’s, so I make it every year with lots of poultry seasoning (which I use year-round) and eggs. My twist is a peeled Granny Smith apple that I cook with the onions/celery. I also toss a chunk of apple into my broth.


      • You chop the apple to cook w/the aromatics and grate the apple into the broth?


        • Kringeesmom says:

          Yes chop apple and cook with onion/celery. I make my broth with turkey giblets and chicken bones, I toss in large chunks of carrot/celery/onion/apple. I leave the skin on the onions for color. I strain the broth and use in the dressing and for the gravy.


          • Ah. Thanks. I will try that. Amazing how useful a granny (or other relatively flavorless) apple can be. I grate one or more into most of my low-pectin fruit jams to help them jell w/o affecting the flavor, save the peel to put in a bag and simmer with the jam; small-dice an apple in tuna salad, grate one into winter squash soup…..


    • (The grits/greens/blackeyes I mentioned is what we eat for good luck on New Year’s Day, not T’giving. Thought I should clear that up.)


    • WeeWeed says:

      My Grandma’s, too!! 😀


  15. liz says:


    A hearty, chewy, moist but also a little crispy, sweet and flavorful Pear, Sage and Sausage
    Stuffing/dressing, PERFECT for Thanksgiving, Christmas or any roast dinner!

    14 oz bread loaf cubed, which yields 10 oz of toasted bread cubes
    Drizzle of oil
    1 tsp salt
    1 lb good quality fennel pork sausages casings removed
    A handful of roughly chopped parsley
    20 sage leaves chopped
    1 medium sweet onion sliced
    5 bartlett pears cut into cubes (about 1.5 cm)
    2 leeks (not the dark green leaves) sliced, washed and drained
    5 garlic cloves minced
    3/4 cup good quality chicken stock you may need more depending on how much your bread would require in order to soften
    Ground black pepper

    Cut the 14 oz bread loaf (French or Italian bread) into big cubes (about 1.5 inch each). Place these cubes on a baking tray and drizzle them with some oil and salt and bake in the oven until they are dry and turn light golden – time depends on the loaf of bread, mine took about 15 minutes. Set aside to cool.

    Preheat oven to 300°F.
    Saute the onions and garlic with 2 tablespoons of butter or oil in a large pan. When the onion turns translucent, add the pork sausage meat and break it into chunky pieces. Saute and mix for a few seconds and then add the sage and leeks. Cook until the leeks soften.

    Add the pears, salt and black pepper to taste and mix well. Remove from the heat, as you don’t want the pears to soften too much.

    Add the bread cubes and parsley, and toss to combine with the rest of the stuffing. Pour the chicken stock over the bread until most of the bread cubes have softened (but not soggy).

    Butter a baking dish, and transfer the stuffing mix to the dish. Bake for about 40 minutes. First 20 minutes covered with foil, last 20 minutes uncovered.
    Serve with Roast Turkey or Chicken and with some extra parsley and sage sprinkled on top.

    Recipe from The Flavor Bender


  16. Kringeesmom says:

    Long time lurker adding my two cents. Roast my turkey breast side down and stuffed with onion, celery, apple chunks and orange quarters, slather it well with unsalted butter inside and out and cover with foil. Turns out moist and yummy.

    My sweet potato casserole secret is to substitute the vanilla extract with spiced rum (Cap’n Meyers). I discovered this trick by happy accident.

    Favorite meal after Thanksgiving… Turkey sammich on white bread with mayo, black pepper and canned whole berry cranberry sauce. A scoop of leftover dressing makes it even better.

    Best recipe for leftover turkey (make it with chicken all the time as it is a family favorite and just too easy):

    Chicken and Dumpling Casserole
    3-4 cups of leftover turkey / chicken
    4T Butter

    1 cup of milk
    1 cup flour
    1 1/4 tsp baking powder and salt

    1 can cream of chicken soup
    1 can chicken/turkey broth

    Preheat oven to 400. Put butter in 9×13 baking dish and stick in the oven while it preheats. Chop chicken / turkey into bite sized chunks. Make batter by mixing milk, flour, baking powder and salt in a bowl. Take hot pan with melted butter out of the oven swirl the butter. Add chopped chicken/turkey. Pour batter over chicken. Don’t stir. Mix soup and broth in same bowl used for batter, pour over top of batter. Don’t stir. Bake for 35 to 45 minutes until golden brown and bubbly.

    Here’s the link
    I serve this with peas and cranberry sauce.


  17. JTR says:

    Cranberry Sauce With Ruby Port and Figs

    1 2/3 Cups Ruby Port
    1/4 Cup Balsamic Vinegar
    1/4 Cup Brown Sugar
    8 Dried Black Mission Figs, stemmed and chopped
    1 6″ long Sprig of Fresh Rosemary
    1/4 tsp. Ground Black Pepper
    1 12 ounce Bag of Fresh Cranberries
    3/4 Cup Sugar

    Combine the first 6 ingredients in a saucepan and heat to a simmer. After the sugar dissolves, continue simmering for 10 minutes, discard the Rosemary. Add Cranberries and sugar and continue cooking until the berries burst, and the liquid is slightly reduced., about 6 minutes. Cool and transfer to a covered bowl and refrigerate. This can be made a week ahead if needed.


  18. ZooNTexas says:

    Easy biscuits

    2 cups of self rising flour
    1 cup of heavy whipping cream

    I throw these items into a stand mixer with a dough blade. I add a little water or more whipping cream until the dry stuff pulls off the bottom. Bake at 450 for 10 to 12 minutes.

    Here’s the video that started me making biscuits this way.

    God Bless and Happy Thanksgiving Treeps

    Liked by 2 people

  19. Betty says:

    I watched that guy on Food Wishes make Pig in a Pumpkin. Just search using that name. He said to use a basketball sized pie/sugar pumpkin, but I could only find one much smaller so I just bought a tenderloin and cut it into about 2 inch chunks. But when it came time to put the meat and the seasonings he recommends into the pumpkin all I could think was maple syrup and pecans along with the hard apple cider – and that is what I did. It was so good, even the pumpkin itself, no one could believe it – I have made up some pretty challenging (for the eaters) recipes so they were relieved, God bless their loyal little hearts. When I tasted it I thought it just called out for ginger.

    I have decided that a pie pumpkin is really a organic slow cooker and I want to make something wonderful in it for Thanksgiving. I could put teriyaki pork, but I would rather have a dessert or vegetable dish. But what? Does anyone have an idea?


    • Kringeesmom says:

      a mix of taters, turnips, carrots, lots of onions, celery, apples and a rutabaga comes to mind. I’d season with plenty of S&P, poultry seasoning, ginger, butter and maybe a teeny pinch of cinnamon or some curry powder. Let me know if you try it and how it comes out. I once made a grain free “dressing” where I roasted all the cubed winter root veggies I could think of and tossed them in butter and poultry seasoning with a little stock tasted pretty darned good for bread free dressing.


  20. liz says:

    .Grapefruit Baked Sweet Potatoes

    2 (1-pound, 2-ounce) cans sweet potatoes, drained
    1 small, thin-skinned, unpeeled seedless grapefruit
    1/4 cup butter
    1/2 cup firmly packed brown sugar
    1/4 tsp salt
    Dash cinnamon
    Dash ginger


    1. Preheat oven to 350 degrees F.
    2. Slice sweet potatoes into a 9″ X 9″ X 2″ baking dish.
    3. Cut grapefruit into chunks.
    4. Working in two batches, place half of grapefruit and half of remaining ingredients into a food processor. Process until smooth.
    5. Combine the two batches and spoon over baked potatoes.
    6. Bake for 30 minutes.

    Servings: 6 to 8

    Recipe from FAMOUS florida! Delicious Grapefruit Recipes by Patricia Mack


  21. Plain Jane says:

    Awesome sounding recipe for brussel sprouts. This is from a very new AIP friendly website. The turkey, corn muffins and pumpkin desert recipes also sound awesome. Enjoy.


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