One of my most favorite times of the year to cook is at Easter.  Cooking is truly my passion, however cooking for holidays bring back special memories.  I love the smell of holiday cooking.  It brings back memories of my childhood when I would be in the kitchen helping my mother with whatever she’d trust my little fingers to do.  Each year at Easter, I prepare the entire meal.  It is rare that I ever ask my guests to bring something other than an empty belly.

My dinner is generally well on it’s way on the eve when I began chopping onions, celery, garlic and boiling gizzards and many secrets ingredients for my homemade dressing.  In just a short while, the smell of seasoning is whistling throughout the entire house.  I also get a good start on some of my signature desserts including those mouth watering apple pies and delicious sweet potato pies.

This year’s Easter menu consisted of a golden brown baked turkey, homemade dressing, gravy, cranberry-sauce, fresh mustard greens with smoked turkey, potato salad and dinner rolls.  The desserts served included mouth watering Louisiana banana pudding and delicious sweet potato pie.  The meal was simply put, most enjoyable.   My guests were a group of 6 and to-go-bags was certainly on hand for the taking. 

Poulty is a huge park of my diet.  I absolutely love turkey and I prefer cooking it in a bag.  The results of preparing a turkey in a bag are incredible producing extremely succulent meat.  The broth from the turkey is used for other parts of the meal, such as the ingredients for the gravy and other times steaming veggie in that broth as well.  Turkey has so many possibilities for other meals.  One in particular is my turkey salad and grapes with rotini noodles.  This salad is so delicious and is definitely a crowd pleaser.

Please stay tune for more cooking tips from Sweet Vettes on my next post.