Hello all, Just wanted to pass on Thanksgiving wishes to everyone.
Casey & Amanda are off to Hatteras for the holiday and I am sure they will be in touch with sailing and surfing updates. I also hope this embarrasses him into editing up all the video he shot this fall while riding the reef.
In case any of you rum loving reef warriors need to liven up your turkey feast, here are a couple of recipes for stuffing, rub, and cranberry’s.
Fresh Cranberry Sauce
1/2 cup light rum
4 cups fresh cranberries
1/2 cup orange juice
3/4 cup sugar
1/4 tsp. ginger
1/2 tsp. cloves
1/2 tsp. cinnamon
wash cranberries. mix berries with o.j. and rum. bring to a boil in a sauce pan.
stir over medium heat, add sugar and seasonings. continue to stir untill dissolved.
serve warm or cool until ready to serve. makes 4 cups
1/4 cup rum
1 tsp. each
add pepper to taste
make sure all the innards are removed
mix together and rub on the inside of turkey. .
add stuffing and cook per turkey cooking instructions
1 cup light rum
1 small onion
1/4 lb.chopped mushrooms
1/2 cup raisins
1 cup chopped celery
1/2 cup each chopped walnut and pecans
1/2 lb sausage cooked and chopped
1 cup apples cooked and chopped
1 cup pineapple crushed
8 cups soft bread crumbs
1 cup chicken stock or broth
saute’ onion and mushrooms in butter and set aside.
soak raisins in warm water for 5 to 10 minutes.
mix celery, pecans, walnuts sausage, apples, pineapple, & raisins in a large bowl.
add bread crumbs and toss until everything is completely mixed together.
add chicken stock and rum and continue to mix together.
this should stuff a 12 to 14 lb turkey.
do not pack stuffing in too tight as it will expand during cooking process.
any extra stuffing can be cooked in a covered dish along side of turkey.
most importantly keep a glass of your favorite rum handy, for your enjoyment while cooking.
all these recipes are from the Rum 1000 book, by Ray Foley