| The New York Optimist November 2008 |
| Thanksgiving Dinner Thanksgiving dinner is the traditional way to celebrate Thanksgiving day. Typical menu items include turkey, potatoes, corn, cranberries and pumpkin pie. |
Herb Roasted Turkey
Serves 6
Ingredients:
12 lb (5.4 kg) turkey, thawed if frozen
herb stuffing or any other stuffing of your
choice
1-1/2 pt (825 ml) turkey or chicken stock
(see 'Giblet Gravy' for Stock how-to)
3 tbsp. oil
salt and pepper
Method:
1. Wash turkey inside and out; dry with
kitchen paper.
2. Put stuffing in neck: lay prepared bird
on its back, draw back neck flap and
spoon stuffing into cavity, pressing in
firmly. Replace flap and secure with wing
tips, or sew with coarse thread to keep in
place.
3. Place turkey on a trivet in a large
roasting tin. Pour stock around.
4. Brush turkey with oil, season with
herbs. Basil, Marjoram, Sage, Summer
Savory, Tarragon, Thyme etc. are
excellent seasonings for turkey. Wrap foil
around each leg, then cover turkey loosely
with greased foil.
5. Roast on 350 deg. F or 180 deg. C) for
about 3 hours.
6. Remove foil, baste well with pan juice.
Continue cooking another 4/3 hour basting
occasionally.
7. Test to see if bird is cooked. Place a
skewer deep in its thigh and if the juices
run out clear, the bird is ready. If
pinkish-red, the bird is under-cooked.
Cook a little longer and then test again.
8. To Serve, remove turkey from roasting
tin to warmed platter. Cover with foil, rest
10 minutes in a warm place before carving.
Garnish with watercress.
Notes:
Pan Juices can be used to make gravy.
Leftover roast turkey can be sliced and
frozen. Pack the slices together in a sealed
polybag to prevent drying out. Use within 1
month. When using frozen turkey, thaw 4
hours in fridge.
Serves 6
Ingredients:
12 lb (5.4 kg) turkey, thawed if frozen
herb stuffing or any other stuffing of your
choice
1-1/2 pt (825 ml) turkey or chicken stock
(see 'Giblet Gravy' for Stock how-to)
3 tbsp. oil
salt and pepper
Method:
1. Wash turkey inside and out; dry with
kitchen paper.
2. Put stuffing in neck: lay prepared bird
on its back, draw back neck flap and
spoon stuffing into cavity, pressing in
firmly. Replace flap and secure with wing
tips, or sew with coarse thread to keep in
place.
3. Place turkey on a trivet in a large
roasting tin. Pour stock around.
4. Brush turkey with oil, season with
herbs. Basil, Marjoram, Sage, Summer
Savory, Tarragon, Thyme etc. are
excellent seasonings for turkey. Wrap foil
around each leg, then cover turkey loosely
with greased foil.
5. Roast on 350 deg. F or 180 deg. C) for
about 3 hours.
6. Remove foil, baste well with pan juice.
Continue cooking another 4/3 hour basting
occasionally.
7. Test to see if bird is cooked. Place a
skewer deep in its thigh and if the juices
run out clear, the bird is ready. If
pinkish-red, the bird is under-cooked.
Cook a little longer and then test again.
8. To Serve, remove turkey from roasting
tin to warmed platter. Cover with foil, rest
10 minutes in a warm place before carving.
Garnish with watercress.
Notes:
Pan Juices can be used to make gravy.
Leftover roast turkey can be sliced and
frozen. Pack the slices together in a sealed
polybag to prevent drying out. Use within 1
month. When using frozen turkey, thaw 4
hours in fridge.
Herb Stuffing
Ingredients:
1 large loaf whole wheat or white bread
1/2 pound butter
1 extra large onion chopped
5 tablespoons sage or thyme
water
salt and pepper to taste
Method:
Preheat oven to 325°F. Cut bread into
cubes with a knife or in a food processor;
set aside. Melt butter. Add chopped onion
and sage. Sauté until onions are
transparent. Add to bread and mix with
hands. slowly add water until well
moistened, it should hold together in a
loose ball. Stuff cavity of bird or bake in a
covered dish.
Ingredients:
1 large loaf whole wheat or white bread
1/2 pound butter
1 extra large onion chopped
5 tablespoons sage or thyme
water
salt and pepper to taste
Method:
Preheat oven to 325°F. Cut bread into
cubes with a knife or in a food processor;
set aside. Melt butter. Add chopped onion
and sage. Sauté until onions are
transparent. Add to bread and mix with
hands. slowly add water until well
moistened, it should hold together in a
loose ball. Stuff cavity of bird or bake in a
covered dish.
Turkey-Giblet Gravy
Making the Stock:
Heat washed turkey giblets in a pan with
1-1/2 pt. (825 ml) cold water, 1 tsp. salt,
freshly ground black pepper, and a bouquet
garni. Bring to boil, simmer for an hour.
Strain, make up to 825 ml with water.
Use this stock for cooking turkey. Pour
into pan, under trivet.
How to proceed:
When bird is done, remove surplus fat
from roasting tin. Pour stock into a pan.
Blend 2 tsp. cornflour with 1 tbsp. water,
add to pan with 2 tbsp. sherry or red wine.
Bring to boil, cook for 2 minutes to thicken
gravy. Season well. Serve in a gravy boat.
Making the Stock:
Heat washed turkey giblets in a pan with
1-1/2 pt. (825 ml) cold water, 1 tsp. salt,
freshly ground black pepper, and a bouquet
garni. Bring to boil, simmer for an hour.
Strain, make up to 825 ml with water.
Use this stock for cooking turkey. Pour
into pan, under trivet.
How to proceed:
When bird is done, remove surplus fat
from roasting tin. Pour stock into a pan.
Blend 2 tsp. cornflour with 1 tbsp. water,
add to pan with 2 tbsp. sherry or red wine.
Bring to boil, cook for 2 minutes to thicken
gravy. Season well. Serve in a gravy boat.
Sweet Potato Casserole
Bottom Layer:
3 C. mashed sweet potatoes
1/3 stick buttter, melted
1 C. white sugar
1/2 C. milk
1/2 tsp. salt
1 tsp. vanilla
2 eggs, beaten
Mix all together and put in a greased 12 x
8" casserole
Topping:
1 C. chopped walnuts
1 C. brown sugar
1/3 C. flour
1/3 stick melted butter
Mix all together and put on top of casserole.
Bake 350°, 35-45 min.
Serve hot.
Bottom Layer:
3 C. mashed sweet potatoes
1/3 stick buttter, melted
1 C. white sugar
1/2 C. milk
1/2 tsp. salt
1 tsp. vanilla
2 eggs, beaten
Mix all together and put in a greased 12 x
8" casserole
Topping:
1 C. chopped walnuts
1 C. brown sugar
1/3 C. flour
1/3 stick melted butter
Mix all together and put on top of casserole.
Bake 350°, 35-45 min.
Serve hot.
Traditional Pumpkin Pie
Ingredients:
3/4 cup packed brown sugar
1/4 cup sugar
1 TB unbleached flour
1 TB molasses
11/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
2 cups pumpkin, canned or freshly cooked
3 eggs, lightly beaten
1 3/4 cup half & half
1 unbaked 9-inch pie shell
Method:
Mix sugars, flour, molasses, cinnamon,
ginger, nutmeg, salt and pumpkin.
Separately, mix eggs and half & half. Fold
into pumpkin mixture. Pour filling into
unbaked pie shell and bake at 375°F for 35
to 40 minutes.
Ingredients:
3/4 cup packed brown sugar
1/4 cup sugar
1 TB unbleached flour
1 TB molasses
11/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
2 cups pumpkin, canned or freshly cooked
3 eggs, lightly beaten
1 3/4 cup half & half
1 unbaked 9-inch pie shell
Method:
Mix sugars, flour, molasses, cinnamon,
ginger, nutmeg, salt and pumpkin.
Separately, mix eggs and half & half. Fold
into pumpkin mixture. Pour filling into
unbaked pie shell and bake at 375°F for 35
to 40 minutes.
Green bean casserole
Ingredients:
1 can Cream of Mushroom Soup
1/2-cup Milk
1 Teaspoon Soy sauce
Dash pepper
4 cups cooked cut green beans
1-1/3 cup French's French Fried Onions
Preparation Time: 10 minutes; Cook Time:
30 Minutes; Serves 6
Method:
Mix soup, milk, soy sauce, pepper, green
beans and 2/3-cup French fried onions in
1-1/2 qt. casserole. Bake at 350°F. for 25
minutes or until hot. Stir and sprinkle with
remaining onions. Bake another 5 minutes.
Ingredients:
1 can Cream of Mushroom Soup
1/2-cup Milk
1 Teaspoon Soy sauce
Dash pepper
4 cups cooked cut green beans
1-1/3 cup French's French Fried Onions
Preparation Time: 10 minutes; Cook Time:
30 Minutes; Serves 6
Method:
Mix soup, milk, soy sauce, pepper, green
beans and 2/3-cup French fried onions in
1-1/2 qt. casserole. Bake at 350°F. for 25
minutes or until hot. Stir and sprinkle with
remaining onions. Bake another 5 minutes.
| Recipe: Pumpkin Soup courtesy of the Veggie Table This spicy pumpkin soup is a good way to use up all of that pumpkin left over from Halloween. Yield 6 servings Time 30 minutes Tools Serrated knife Large, sturdy spoon Large sauce pan or Dutch oven Blender or food processor Ingredients 1½ pounds pumpkin (weighed before trimming) 1 leek, washed, trimmed, and sliced into rings 2 potatoes, peeled and diced 2 T olive oil 1 Q vegetable stock ½ t salt 1 t pepper ½ - 1 t cayenne pepper 1 T lemon juice ½ c sour cream or crème fraîche, optional Directions Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell, and dice the flesh. Sauté the pumpkin, leek, and potatoes in olive oil for 5 minutes, stirring frequently. Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft. Purée the soup and add spices and lemon juice. Ladle into bowls, top with optional sour cream or crème fraîche, and serve. Notes You can use leftover jack-o'-lanterns, but the soup will taste noticeably better if made with smaller, more flavorful pumpkins. Wondering what to do with the seeds? Roast 'em! |
| Jim's Upside Down Thanksgiving Turkey This turkey, with a stuffing of bread cubes, bacon, sausage, apple, raisins & dried cranberries, is roasted upside-down in an oven-cooking bag. Ingredients 5 cups cubed stale bread 2 cups reduced-sodium chicken broth (or broth from boiling the giblets, not liver, with celery tops) 1 cup cooked, crumbled bacon 1 cup cooked maple-sage sausage 1 cup diced red apple (skin on) 1 cup diced celery 1/2 cup raisins 1/2 cup dried cranberries 1 teaspoon dried sage 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 turkey--16 to 20 lbs 1 cooking bag for a large turkey 3 Tablespoons flour Salt & pepper Save Recipe Print This Recipe Add to my Recipe File Create CookbookInteract Recommend Add a Photo Comment on This Recipe Method Preheat oven to 350 degrees. Combine all stuffing ingredients in a very large bowl. After removing giblets from cavities, pack as much stuffing as will fit nicely inside the turkey. Put any remaining in a pie pan or casserole dish. Cover with foil. Secure cavities closed with needle and thread or skewers. Carefully place turkey in oven bag, breast side down (additional helping hands are good at this point). Sprinkle Flour, Salt and Pepper in and around Turkey. Close oven bag and place Turkey (breast side down) in large roasting pan. Cut a few slits in top of bag. Bake at 350 degrees for 3-3 1/2 hours or until done. Place extra stuffing in oven when there is 3/4 to 1 hour cooking time remaining. Remove turkey and extra stuffing from oven. Allow to cool slightly, about 15 minutes. Carefully remove turkey from oven bag, saving juices for yummy gravy. Scoop out stuffing; carve & serve. Number of Servings: 10-20 |
Turkey Risotto
This poultry packed side dish also has
artichokes, mushrooms and Parmesan
cheese for a truly great flavor.
Ingredients
1 small onion, diced
3 tablespoons olive oil
1 cup Arborio rice
6 cups chicken stock, heated
1/4 cup finely snipped sun-dried tomatoes
2 cups diced leftover turkey
1 cup sliced white mushrooms
1 can artichoke hearts, drained and
quartered
4 ounces grated Parmesan cheese
Salt and pepper to taste
Save Recipe
Print This Recipe
Add to my Recipe File
Create CookbookInteract
Recommend
Add a Photo
Comment on This Recipe
Method
In a heavy saucepan, saute the onion in
olive oil until tender. Add the rice and
sun-dried tomatoes and stir until rice is
well-coated with the oil. Add 1-2 ladles of
hot chicken broth. Stir until liquid is almost
all absorbed. Continue to add stock and
stir. With the last ladleful of stock, add the
turkey, mushrooms, and artichoke hearts.
Cover and let cook until rice is al dente.
Just before serving, stir in the grated
Parmesan and salt and pepper.
Number of Servings: 4
This poultry packed side dish also has
artichokes, mushrooms and Parmesan
cheese for a truly great flavor.
Ingredients
1 small onion, diced
3 tablespoons olive oil
1 cup Arborio rice
6 cups chicken stock, heated
1/4 cup finely snipped sun-dried tomatoes
2 cups diced leftover turkey
1 cup sliced white mushrooms
1 can artichoke hearts, drained and
quartered
4 ounces grated Parmesan cheese
Salt and pepper to taste
Save Recipe
Print This Recipe
Add to my Recipe File
Create CookbookInteract
Recommend
Add a Photo
Comment on This Recipe
Method
In a heavy saucepan, saute the onion in
olive oil until tender. Add the rice and
sun-dried tomatoes and stir until rice is
well-coated with the oil. Add 1-2 ladles of
hot chicken broth. Stir until liquid is almost
all absorbed. Continue to add stock and
stir. With the last ladleful of stock, add the
turkey, mushrooms, and artichoke hearts.
Cover and let cook until rice is al dente.
Just before serving, stir in the grated
Parmesan and salt and pepper.
Number of Servings: 4
| Here are some New York Optimist recommended alternative dishes |
Here at The New York Optimist. We
would like to wish you all a wonderful
Thanksgiving. Lets hope you are
surrounded by family and friends enjoying
the day giving thanks. Remember those
less fortunate than us and please give to
also enable them to share as well.
HAPPY THANKSGIVING!!!!!
would like to wish you all a wonderful
Thanksgiving. Lets hope you are
surrounded by family and friends enjoying
the day giving thanks. Remember those
less fortunate than us and please give to
also enable them to share as well.
HAPPY THANKSGIVING!!!!!
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