Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentation—a beautiful, dark golden brown turkey that everyone ooh’s and ahh’s over. It’s not that hard, just takes a little extra work. And the extras—making the forcemeat stuffing beforehand and the gravy at the end—are worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine.

Baked Oysters

Make and share this Baked Oysters recipe from Food.com.

Whitloaf

This is a traditional Femish Belgium dish. It is easy and can be prepared in the morning and baked when you get home from work. This and other recipes have been taught to me by my Flemish husband. Enjoy

Sweet Apples in the Oven

A simple and homey dessert that is always satisfying as well as guilt-free. In Belgium, a baked apple is a traditional accompaniment to many pork and game dishes. But if you feel extravagant, you can transform the simple baked apples into a special dessert by serving them with Creme Anglaise (see recipe I posted). From Everybody Eats Well in Belgium.

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