Italian Rice Dressing For Turkey

This is my great aunt Faye's recipe.  It's an Italian rice stuffing and it so good.  We make it every year.   

Ingredients:   

                          

 1 stick butter                                                                                             

1 3/4 cup Minute rice, cooked

1 lb Sausage, raw

1 egg

1/4 tsp Allspice

3 tsp Sage

1 tsp Salt

8 slices of Bread

2 carrots

1 bunch of Parsley

2 Celery

1 large Onion

Break the bread into crumbs and put in a Ziploc bag and let sit for a few hours, to harden.  Grind up carrots, parsley, celery, and onion in food chopper and put them in a skillet pan on the stove. Simmer in butter until they are cooked. Let veggies cool.  Cook minute rice as directed on the package.  Add raw sausage and bread crumbs to veggie mixture, and add allspice, egg, sage, and salt.  Mix all together in a big bowl.. Put all ingredients into turkey and cook turkey in the oven.

Slow Roasted Turkey

We cook our turkey overnight to have a moist slow roasted turkey.

Thaw out your bird in the sink full of cold/warm  water for a couple of days,

We also put bacon and poultry seasoning on top to have a nice flavor.

Cook it on 450 degrees for an hour, then reduce temperature to 200.  Cook for at least 10 hours, and you can keep it in the oven on warm until you're ready to serve.

Lemon Jell-O Salad with Pineapple, Cheese, and Nuts

1 small can Crushed Pineapple (drained)
1/2 cup Sugar
1 package Lemon or Orange Jell-O
1 cup Water
1/2 cup Walnuts
1 cup Cheddar Cheese
1 cup Cool Whip

Bring the pineapple and sugar to a boil, then add the jell-o and water. Cook until dissolved. Chill until it starts to set and then add nuts, cheese, and whipped cream. Refrigerate before and after serving.

Pumpkin Pie

1 (9 Inch) Unbaked Pastry Shell
1 (16 oz.) Can of Pumpkin
1 (14 oz.) Can of Sweetened Condensed Milk
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Salt

Preheat oven to 425 degrees. In large bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake for 35 to 40 minutes longer or until knife comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Makes one 9-inch pie.  Can cook two pies by doubling the recipe and using one cookie sheet.