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A Holiday Dinner From the Angels

The Kitchen Angels from Hamilton Mill United Methodist Church share their recipes for a wonderful holiday dinner.

On Wednesday nights at (HMUMC), the Kitchen Angels gather together to make dinner for 150 to 200 people. This group of amazing cooks recently made a delicious turkey and dressing dinner that could proudly be serve at your holiday dinner table this year.

Susan Gulden organizes this great ministry, and was kind enough to share these wonderful recipes.

“This meal consists of oven roasted turkey, southern cornbread dressing, sweet potato casserole, and cranberry apple salad,” Gulden said.

Like all of the great meals created and served by the Kitchen Angels, this meal is a collaborative effort.

“The recipes come from several Kitchen Angels,” Gulden explains. “We like to gather together two weeks in advance to share recipes. Sometimes they are new, but mostly they are family recipes that we share.”

This meal was created with love for the Wednesday night dinner at HMUMC, and the Kitchen Angels were happy to spread their love through food to the rest of the Dacula community by sharing these recipes on Dacula Patch.

“We consider our Wednesday night meals a ministry to our church family and others in the community with whom we share our food,” Gulden said. “We are happy to share these recipes.”

Now thanks to the Kitchen Angels, all you have to do to get an amazing holiday dinner on the table is to follow these great recipes!

Oven Roasted Turkey

Ingredients:

Turkey

1 tsp. sea salt
1 tsp. pepper
1 tsp. sage
2 stalks of celery cut into 2-inch pieces
2 onions, medium size quartered
1 apple, granny smith – quartered
¾ stick of butter, quartered

Preparation:

1. Rub the entire turkey or turkey breast with sea salt, pepper and sage covering generously. 

2. Stuff breast cavity and the neck pocket with the rest of the ingredients.

3. Turn the Turkey upside down so that all the seasoning and juices will cook into the breast giving it lots of favor and keeping it very moist. 

4. Place in a roasting pan and cover with foil and roast in 350 degree oven for 3 to 3 ½ hours depending on the weight of the turkey or until the meat thermometer registers 160 degrees. 

5. Remove the foil and turn the Turkey breast-side up and roast in for another 30 minutes or until it is golden brown. 

6. Allow it to rest before carving.

(TIP: Reserve the turkey broth drippings to use in dressing and/or stuffing or it is great to use in gravy for the turkey.)

 

Southern Cornbread Dressing

Ingredients:

9x15 pan of cornbread prepare (you can use packaged cornbread mix.) 
2 large onions, finely chopped
8 stalks of celery, finely chopped
3 eggs
1 large package of Pepperidge Farm cornbread dressing mix
2 boxes of chicken broth
1 stick of butter
salt and pepper to taste
1 teaspoon of sage
2 tablespoons of poultry seasoning

Preparation:

1. Crumble cornbread into very large bowl.

2. Add the package of cornbread dressing mix. 

3. Sauté onions and celery in one stick of melted butter and cook until soft. 

4. Pour sautéed vegetables and butter into bowl with cornbread. 

5. Add eggs and mix well. 

6. Warm broth and add slowly to cornbread mixture until very moist.

(TIP: You want this to be very wet, because the dressing loses moisture during cooking)

7. Mix well, and season with sage, poultry seasoning and salt and pepper to taste.

8. Pour into greased casserole dish and bake at 350 degrees until set, but moist. About 30 to 40 minutes.   

(TIP: If the dressing gets too dry, add a little more warm broth – don’t stir.)

 

Cranberry Apple Salad

Ingredients:

1 can of cranberry sauce
1 apple, unpeeled and diced
¼ cup orange juice

Preparation:

1. Pour cranberry sauce into a serving bowl. 

2. Add chopped, unpeeled apple and orange juice.

3. Stir to blend and chill until time to serve.

 

Sweet Potato Casserole

Ingredients:

8 – 9 large sweet potatoes
1 stick of butter, Melted
½ cup of brown sugar
½ cup of white sugar
1 teaspoon of cinnamon
½ teaspoon of nutmeg
2 eggs, beaten
marshmallows
1 teaspoon of vanilla (optional)

Preparation:

1. Bake Sweet Potatoes in 400 degree oven until fork tender, about 45 minutes.  

2. When cool enough to handle, slip peelings off of potatoes and place in a large bowl. 

3. With an electric mixer, whip potatoes with butter until well blended. 

4. Beat in 2 beaten eggs, brown sugar, white sugar, cinnamon and nutmeg.

5. Pour into a greased casserole dish and bake at 350 degrees until set. About 30 minutes. 

6. Remove from oven and cover with marshmallows. 

7. Turn oven up to 400 degrees and bake until marshmallows are browned and puffy.

 

Until next week, keep living a life filled with food, friends and fun! Happy Holidays!

Do you have a favorite dish you would like to share? We would love to hear from you. Click here to email your favorite recipe.

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