Thanksgiving  Turkey Recipe 

 

Thanksgiving  Turkey Recipe 

1 tablespoon of salt

1 tablespoon of paprika

1 teaspoon of accent

2 tablespoons poultry seasoning, all brand

8 ounce Tony casserole butter injectable

Two sticks salted butter (Room temperature)

1 tablespoon complete seasoning

 

 

Combine butter and dry seasoning together to create a soft pace like substance. Set aside, with your hands, go under the skin and create an opening underneath the skin to add the butter mixture. Massage turkey generously. Use the Creole injectables on the thickest part of the turkey.

 

Optional: You can’t steal your turkey with your favorite or stuffing. 

 

Cook time: 13 minutes per pound on 325F after the first hour and a half, start the basing process. Start basing every 45 minutes thereafter until Cook therapy. Let it rest for 30 minutes before serving. Enjoy.

Shica

Mac-n- Cheese

Old-School Creamy & Cheesy Baked Macaroni and Cheese

“You don’t get invited back if the mac and cheese ain’t right.”

Serves

8–10 people (family-gathering approved)

Ingredients

Pasta

  • 1 lb large elbow macaroni

  • Water (for boiling)

  • 1–2 teaspoons Better Than Bouillon (vegetarian or chicken flavor)

  • 1–2 teaspoons Complete Seasoning

  • Salt (optional, be careful)

Cheese Sauce

  • 2–3 cups heavy cream (or half-and-half)

  • 8 oz Philadelphia cream cheese, room temperature

  • 2 cups extra sharp cheddar cheese, freshly shredded

  • 2 cups Colby Jack cheese, freshly shredded

  • 2 cups whole-milk mozzarella, freshly shredded
    (Full-fat only — no low-moisture or skim)

Seasoning (light hand)

  • Paprika (for topping)

  • Optional: a pinch more complete seasoning, if needed

Instructions

1. Season the Water (Don’t Skip This)

Bring a large pot of water to a boil.
Add:

  • Better Than Bouillon

  • Complete seasoning

  • A light pinch of salt (remember: cheese is salty)

Rule: If somebody doesn’t season their pasta water, they gotta leave the kitchen.

2. Cook the Macaroni

  • Add elbow macaroni to boiling, seasoned water

  • Cook about 5 minutes only (undercooked)

  • Drain and immediately rinse with cold water to stop cooking
    (You want texture, not mush)

Set aside.

3. Shred Your Own Cheese

  • Use block cheese, not pre-shredded
    (Pre-shredded cheese has additives that stop it from melting right)

Set cheeses aside in one large bowl.

4. Make the Creamy Cheese Sauce

In a large pot over low to medium-low heat:

  1. Pour in heavy cream

  2. Bring to a gentle simmer, not boiling

  3. Add cream cheese and stir until smooth

Important:
If the cream is too hot, the cheese will separate and turn oily.
If it gets too hot — take it off the heat.

5. Add the Cheese

  • Slowly add shredded cheeses a handful at a time

  • Stir constantly until melted and smooth

  • Keep heat low

No flour.
No eggs.
Just creamy, gooey goodness.

6. Combine

  • Add cooked macaroni to cheese sauce

  • Stir gently until fully coated

7. Bake

  • Preheat oven to 350°F

  • Pour mac and cheese into a greased baking dish

  • Sprinkle paprika over the top

Bake 20–25 minutes, just until:

  • Edges are bubbly

  • Top is lightly golden

If you like a crisp top, broil 1–2 minutes only
Do NOT walk away.

Final Notes from the Kitchen

  • There is no such thing as too much cheese

  • Be careful with salt — cheese and butter already bring plenty

  • Everything is already cooked — the oven is just marrying flavors

  • Libby

Collard Greens

Anointed Collard Greens (Church Ladies Style)

Family-taught, slow-simmered, and full of flavor

“It isn’t Thanksgiving without the greens.”
These collard greens are well-seasoned, anointed, and passed down from Dad—with a few modern twists. Slow-cooked, tender, and deeply flavorful, this is a recipe you’ll come back to year after year.

Servings

  • 1 pound (16 oz) collard greens

  • Feeds about 5–6 people (or fewer if everyone loves greens )

Ingredients

Greens & Vegetables

  • 1 lb fresh collard greens, washed and hand-cut

  • 1 large purple (red) onion, chopped

  • 1 green bell pepper, chopped
    (Optional for extra flavor: add red and/or yellow bell pepper)

Meat (Choose One – Smoked is Best)

  • Smoked turkey tails (used in this recipe)
    OR

  • Smoked turkey wings

  • Smoked turkey necks

(Pork can be used, but this version is turkey-based.)

Seasonings

  • 3 tablespoons olive oil

  • 1½ teaspoons sugar (cuts bitterness, not sweet)

  • 1½ teaspoons chili powder (flavor, not heat)

  • 1½ teaspoons curry powder (the “secret” ingredient)

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon black pepper

Liquid

  • 4 cups water total (added in stages)

Optional Prep Tip (For Tender Greens)

If your collard greens tend to be tough:

  • While washing, sprinkle a little baking soda into the water
    (or vinegar)
    This helps break down toughness and improves texture.

Instructions

1. Prep the Greens

  • Wash collard greens thoroughly.

  • Remove thick stems.

  • Stack leaves, roll tightly, and slice into ribbons.

  • Set aside.

2. Sauté the Base

  • Heat a Dutch oven over medium-low heat.

  • Add olive oil.

  • Add smoked turkey tails (or other turkey meat).

  • Add chopped onion and bell pepper.

  • Sauté until vegetables soften and turkey releases flavor and browns the bottom of the pot.

3. Build the Roux-Style Base

  • Add all seasonings:

    • Sugar

    • Chili powder

    • Curry powder

    • Onion powder

    • Garlic powder

    • Black pepper

  • Stir well so seasonings coat the turkey and vegetables.

  • Add 2 cups of water.

  • Lower heat and let simmer for 15–20 minutes to develop a rich, flavorful base.

4. Add the Greens

  • Add collard greens to the pot.

  • Stir to combine with the turkey and seasoned liquid.

  • Let greens wilt down for about 15 minutes.

5. Slow Simmer

  • Add remaining 2 cups of water.

  • Cover the Dutch oven.

  • Reduce heat to low.

  • Simmer gently for about 2 hours, stirring occasionally.

 The turkey will become tender and break apart
 The greens will be soft, silky, and fully seasoned

Taste & Customize

  • Adjust seasoning if needed.

  • Optional additions:

    • Hot sauce

    • Diced tomato

    • Jalapeño pepper

    • Extra onion

Serving Suggestions

  • Serve hot with:

    • Old-school cornbread (black skillet preferred )

    • Turkey, ham, or fried chicken

  • Don’t forget the pot liquor!

Final Note

These collard greens are:

  • Not bitter

  • Not tough

  • Not overseasoned

Just slow-cooked, soulful, and made with love—the Church Ladies way 

Niecy

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