Thanksgiving Recipes

YAY! It's Thanksgiving Week and we here at Jacksonville Confidential would like to wish everyone a wonderful and safe holiday. We also wanted to pass along some of our favorite recipes over the years in case you want to try something new for your Turkey Day feast.

These first two recipes are near and dear to us, they are the first we ever posted and both require the most unique ingredient of all of our recipes. Sharks Legs.

Thanks to Soon Hill for submitting an absolutely delicious sounding recipe for Baked Legged Shark. Only thing is...the recipe calls for 3 Legged Shark's and we don't know how many actually exist.

Ingredients

3 Sharks with Legs
White cooking wine
Onion
Green pepper
Mushrooms
Hoisin sauce
Garlic
Cilantro
Salt
Pepper

Instructions

1. Make sure the legged-sharks are fresh (frozen legged-shark can be used as a retread rubber). Marinate them in a few spices and 3-4 tablespoons of wine per legged-shark for about 2 hours.
2. Saute your veggies with some butter and wine and add the Chinese sauce. Bring to a simmer and add about a cup of wine and then turn the heat down to low.
3. Now, butter the bottom of your baking dish, add some fresh veggies to the bottom of the dish if you want. Put the legged-sharks in and then pour the sauce on top. Bake at 350 degrees for about 20 minutes.
4. Serve with stir fry vegetables and rice.

This one is from Julio and he likes to call it Spicy Mexican Fried Sharks Legs

Ingredients

16 good sized shark legs
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
1 dash white pepper
1 dash oregano
1 dash rosemary
salt to taste

Instructions

Cut legs from shark - keep the legs and discard the shark (you can get a regular ol shark anywhere - we just want the legs for this recipe). Skin, clean and rinse shark legs well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper and desired amount of salt. Add white pepper, oregano and rosemary to the flour. Heat shortening in a skillet. Lightly flour the shark legs and fry until golden brown.

Soon Hill (Marks Mom) also submitted this awesome recipe for "Stuffing (with Fish Assholes)"

Stuffing (with Fish Assholes)

1 lb bread, including crusts (10 cups packed and cubed)
1 can of Fish Assholes
4-8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon cloves, ground
1 cup chicken stock
2 large eggs, well beaten (optional)

Instructions:

1. Preheat oven to 400, and toast the bread until golden brown on the middle rack. turn into a large bowl.
2. Meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 min until tender.
3. Remove from heat and stir in the spices.
4. Stir in the bread cubes, and drained Fish Assholes and toss well, until the stuffing is moist, but not packed together, stir in the stock and eggs. put in bird while moist, re-moisten and adjust spices as necessary. if cooked in a casserole dish at 350 until heated through with a crust on the outsides, 25 to 40 min.
5. Fish Asshole juice may be used in place of some of the stock.

And finally, the most important part of your Thanksgiving feast, the Turbaconducken. The idea of the Turbaconducken is pretty simple. You take your normal, everyday Turducken - a Duck stuffed in a Chicken stuffed in a Turkey - and you completely wrap the entire thing in BACON!

Click Here for step-by-step instructions with pictures.

Enjoy the fabulous food, family, and fun!