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November 21st, 2011 by DrinkUp

Happy Drunksgiving – Classy Ways to get Tipsy at Thanksgiving

  

Drunk-Turkey (1)

Thanksgiving is a great time of year where the family all gets together and gorges itself on food, food, and more food. I, for one, take it as a personal challenge each year to stuff my face until my heart skips a beat (I have been successful thus far).  Now with Americans at the verge of eating themselves to death and obesity at an all time high in this country, we at Drink Music City have an awesome answer to the problem – BOOZE.

If you incorporate enough booze into all of your thanksgiving food, you will be way to effed up to eat until full and then that dreaded family time will surely be entertaining. Every family has its own traditions but if booze isn’t one of them, it’s time to make it a Thanksgiving staple.  You will have to make a separate meal for the kids though…..

Here are a few of my favorite recipes to get into a true ‘holiday’ state of mind – a couple drinks, a side, and turkey

Deliciuosness...

 Warm Cider Rum Punch

  • 8 Cups of Apple Cider
  • 2 Cups of Cruzan Aged Dark Rum – w/ family 4 cups
  • 2 Cinnamon Sticks
  • 1 Orange thinly sliced
  • 1 apple thinly sliced
  • Pinch of ground ginger

Heat up all of the ingredients together and serve in tea cups – classy and subtle…..will get the job done

 

Keep Layers

Pumpkin Pie Shot

Layer ingredients in shot glass in the order above – Shots Till You Drop

 

Now onto the crucial side item – Stuffing!

Sweet Lucy

Prichards Sweet Lucy Stuffing

  • 1-1/2 cups Prichard’s Sweet Lucy
  • 1 cup dried apricots, diced
  • 4 cups chicken broth
  • 3 large ribs of celery, diced
  • 1 yellow onion, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground sage
  • 1 pound turkey or pork bulk sausage
  • 1 cup coarsely-chopped apple
  • 16 ounces coarse bread crumbs (may use stuffing mix)
  • Salt and freshly ground black pepper

 Preparation:

Heat 1 cup of Prichards Sweet Lucy until small bubbles form around the edge. Pour over the apricots and let steep to plump. Set aside.
Bring chicken broth to the boil in a medium saucepan. Add celery, onions, thyme, and sage. Simmer for 5 minutes until vegetables soften a bit but not to the mushy point. Set aside.
Saute sausage in a skillet until cooked through, stirring often to break it up into chunks. Drain off any excess oil.
Place bread crumbs or stuffing mix in a large bowl. Add apricots with Prichards Sweet Lucy, onion and celery in chicken broth, sausage, apples, and remaining Prichards Sweet Lucy. Toss gently to combine thoroughly. Season with salt and pepper to taste.
To bake stuffing separately, pour into a casserole dish and bake at 375 F for 30 minutes to brown the top.
If you use the stuffing inside poultry, be sure the stuffing has come to room temperature before stuffing the bird cavities and roast immediately.

Serve with a pumpkin pie shot or two or three or four….you get the point

 

TURKEY TIME – Basting and Injecting with Booze

  • 1 Stick of Butter
  • 1 Cup of Knob Creek Bourbon
  • 1 Cup of Apple Cider
  • ¼ Cup of Brown Sugar
  • 1 Tbsp of Lemon Juice
  • ½ Tsp of Salt
  • ½ Tsp of Black Pepper

Melt butter. Then add all of the ingredients except for the Knob Creek Bourbon.
Heat on high and boil for approximately 5 minutes or until the mixture begins to thicken.
Remove from heat and add the bourbon.
Now CHUG! – No actually, baste the turkey and inject to butter boozing goodness.

Thanksgiving just became the holiday of real festive cheer.

Please eat responsibly.

-DrinkUp

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