Happy eating! (Webmaster)

Preparing Thanksgiving Dinner is sadly one of the most stress inducing experiences in the kitchen. Even seasoned cooks become frazzled preparing this meal. It doesn’t have to be that way. We have provided here in easy-to- read-and-understand form some tips that will take the stress out of setting out the feast for this uniquely American Holiday.

• In order to have generous leftovers plan on about a pound and a half of turkey for each guest.
• If there are just two or three of you, and everybody likes white meat you can simply roast a large turkey breast in the same manner as you would a whole turkey. You can bake stuffing at the same time in a separate casserole dish.
• Some people prefer fresh turkeys. They are good, but frankly the frozen birds are just as good and are usually far less expensive.
• A turkey can be thawed by placing it in the refrigerator for five or six days depending on its size. Don’t panic if you have less than five or six days, just put the turkey in your sink or bathtub, cover it with cold water, change the water three or four times and the turkey will thaw in eight to ten hours. After thawing store the turkey in the refrigerator until you prepare it for roasting. While thawing leave the turkey in its wrapper.
• When you are ready to roast the turkey, take it out of he refrigerator and working in the sink remove the wrapper. Open the neck and body cavities and remove the packets of giblets and the neck. Save these. Rinse the turkey’s cavities with cold water and pat the turkey dry with paper towels inside and out. Rub the inside cavities with salt and some dried sage.
• The skin of the turkey is thick and impenetrable by any rubs you might put on the outside of the bird, so a simple coating of vegetable or olive oil is all you need to insure a nicely browned bird.
• In order to expose the breast for even browning you should bend the wings of he turkey under the bird. Pull the first joint of the wing away from the body of the bird and bend it back under the turkey. Do this on each side and you will have formed a natural rack on which he turkey will rest while roasting.
• If you are stuffing the turkey, insert the stuffing into the two cavities of the bird. Many turkeys come with a flap of skin, which you can use to hold the legs together at their end. If not simply tie the ends of the turkey’s legs together with a piece of string. If you don’t do either the world will not end and the taste of your turkey will no be affected.
• Preheat your oven to 325 degrees and adjust its racks to accommodate the large bird.
• Place the stuffed turkey in a roasting pan large enough to hold it. If you don’t have one simply buy one of the aluminum roasting pans at the supermarket.
• Note that an unstuffed turkey roasts a little faster than a stuffed bird; about twenty or thirty minutes less time.
• For roasting times follow this chart:

4 to 8 pounds 1 ¾ to 2 ¾ hours

8 to 12 pounds 3 ½ to 4 hours

12 to 16 pounds 4 to 4 ½ hours

16 to 20 pounds 4 ½ to 5 hours

20 t 24 pounds 5 to 6 hours

• Many people believe that soaking the turkey in brine greatly improves its flavor. It is clearly not a necessary step, but if you want to try it follow these simple instructions. You need enough liquid to cover the turkey in a pot large enough to hold it. The proportions for the brining liquid are one gallon of water to two cups of salt and one half cup of sugar. Mix these until the salt and sugar dissolve. Submerge the thawed turkey in the brining liquid and let it soak for twelve hours. The soaking turkey must be kept cold. If the pot containing the brining turkey will not fit in your refrigerator put the pot in a picnic cooler and pack ice around it. After the twelve-hour period, remove the turkey from the liquid, rinse it under cold water and proceed to roast the bird.
• You may choose to cook your turkey on a covered outdoor grill. You should use the indirect heat method in which the burning coals are on one side of the grill pan and the turkey is on the rack off to the side of the coals. It is a good idea to put a drip pan under the turkey next to the coals in the grill pan. Roast the turkey over medium coals (325 degrees if you are using a gas grill) for 15 to 20 minutes per pound.
• However you roast the turkey, it is done when he juices of the thigh run clear (not pink) when the thigh is pierced by a fork or small knife.

1 ½ cups melted butter or margarine

3 cups turkey stock (hot water can be used)

1 ½ cups chopped celery

1 cup chopped onion

3 - 4 tablespoons sage

3 - 4 tablespoons poultry seasoning

Pour butter over the bread cubes in a large bowl and toss lightly. Add the celery, onion, sage and poultry seasoning. Slowly pour the stock over the mixture, stirring to combine. Stuff the turkey and put leftover stuffing in a buttered casserole and bake the last thirty minutes of the turkey roasting time.

Note: While hot water is O.K., the stock gives the stuffing a much better flavor. Both the vegetables and seasonings can be varied to taste. I almost always increase them.

*Bags or boxes of bread cubes are readily available in supermarkets around

holiday time or of course you can use bread cubes that have been dried in the oven.

giblets and neck from one turkey (do not use the liver)

1 quart cold water

1 large yellow onion coarsely chopped (No need to peel; just cut off the ends. The onion skins add a nice yellow color.)

2 or 3 stalks of celery, including the leaves, if any

2 large carrots, washed and peeled

2 bay leaves

4 or 5 whole peppercorns

1 teaspoon salt

Bring all ingredients to a boil in a large saucepan and immediately reduce to a simmer. Simmer for 1 ½ to 2 hours. Add more cold water if the liquid gets too low. Strain. Discard solids.

Pamela Keith, Culinary director of Draegers, has offered us her recipe for our thanksgiving feast! Thank you pamela!

1 gallon fresh pressed cider (no preservatives)

Juice of 3 to 5 oranges

Juice of 3 to 5 lemons

3 or 4 strips of orange zest (the rind without the bitter white pith)

3 or 4 strips of lemon zest (the rind without the bitter white pith)

½ to 1 cup of sugar to taste

5 whole cinnamon sticks broken into about three pieces each

3 whole nutmeg broken into pieces (easily done with a nutcracker)

2 tablespoons of whole cloves

Apple brandy to taste (about one cup for the batch or a half shot per cup)

Mix all of the ingredients except the brandy in a pot, stirring well to dissolve the sugar and bring to a boil. Reduce the heat to a simmer and cook for thirty to forty-five minutes. Remove from the heat and strain the mixture to remove the spice pieces and rinds. Leaving the spices and rinds in the mixture after cooking will cause the cider to become bitter. Stir in the brandy or add it cup by cup as you wish. Please note this cider is delicious without the addition of alcohol. You can add a festive touch by putting a whole stick of cinnamon in each cup as you serve the cider.

This cider is perfect for evenings in front of the fire, apres ski and accompanied by Holiday cookies.

5 gallons peanut oil

liquid seasoning*

salt & pepper

Turkey should be clean and dry, inside and out. Season with salt and pepper. Using injector, inject liquid seasoning under the skin, all over the bird. Peanut oil should be in a large pot and heated to 400 degrees. Pot should be large enough for turkey to fit and oil must cover bird completely. Be careful that the pot is large enough that the oil doesn't overflow. Put bird in the pot slowly, being careful not to splash hot oil. Fry turkey about 3 ½ to 4 minutes per pound at 350 degrees. Test for doneness at the thigh joint.

Note: Oil may be strained and reused.

Makes 12-14 spiced peaches

2 cans (29 ounces each) cling peach halves

6 thin strips orange peel

2 sticks cinnamon

5 cloves

1/3 cup coffee brandy

3 tablespoons dark rum

½ cup brown sugar

¼ cup tarragon white wine vinegar

Drain peaches reserving syrup and place syrup in a saucepot with cinnamon sticks, brandy, rum, brown sugar and vinegar. Stud orange peel with cloves and add to saucepot. Bring to a boil and simmer 5 to 6 minutes. Cool slightly then pour over peaches and refrigerate overnight. If desired, pack into pretty jars and garnish with a fresh mint sprig and a long cinnamon

stick.

Yield: 60 ravioli or 80 torteloni, 12 to 14 servings

Use sugar pumpkin, butternut squash or acorn squash

Cut the squashes in half and seed them. Bake them, cut side down at 350 degrees until tender. Scoop the baked squash from its shell and puree it.

Transfer the puree to a cheesecloth-lined colander and let it drain overnight.

Check the puree for moisture. If it is very wet you will need to spread it out on a foil-lined sheet pan and dry it in a 350 degree oven.

3 lbs. squash puree

2/3 cup dry breadcrumbs

2 tsp. salt

2 eggs

1 ounce Parmesan cheese (preferably Reggiano), grated

pinch of nutmeg

pinch of allspice

Mix all ingredients thoroughly.

Instead of pasta, the chef suggests wonton wrappers pre-made from the grocery store. Separate wrappers and brush edges of wonton wrapper with melted butter or egg yolk to seal edges and fold them over. Boil them in water or broth to cook until translucent.

1 turkey carcass

2 - 3 onions, sliced

2 - 3 ribs of celery, including leaves, cut in pieces

1 large carrot, sliced

1 - 2 bay leaves

5 - 6 peppercorns

1 or 2 garlic cloves, crushed (optional)

water

After dinner, strip the turkey carcass of all meat. Wrap meat in plastic wrap and aluminum foil and refrigerate or freeze.

Break carcass into pieces which will fit in either a stockpot or large kettle. Be sure to include wings and drumstick bones as well as the leftover skin. Do not be concerned if bits of meat and stuffing cling to the frame. These will simply enhance the flavor of the finished product. Add the vegetables and seasoning. There is no need to peel either the onions or garlic; their skins add to the flavor. Also don't worry about cutting or slicing neatly. Cover with cold water. Bring to a boil and immediately lower the temperature to a lazy simmer. Simmer covered for 2 to 2 ½ hours, a little longer perhaps for the carcass of a really large (20-26 pound) turkey. Strain into clean bowls or a kettle and cool completely. Refrigerate. Remove fat layer. Refrigerate or freeze.

To use this stock, simply add whatever ingredients you like in a great soup. Some items which I add in random combinations are mixed vegetables either frozen or fresh (previously steamed), chunks of leftover turkey, egg noodles or other pasta, snow peas, mushrooms or rice.

Serve in bowls with crusty bread and/or crackers.

1 ½ cups kumquats

3 cups cranberries

¾ cup Port wine

2 ½ cups packed light brown sugar

1 ½ cups dried tart red cherries

¼ cup cider vinegar

1 teaspoon ground cinnamon

¼ teaspoon each salt, ground ginger and ground cloves

Using blender or food processor coarsely chop kumquats. Combine cranberries and wine in a large saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until cranberry skins pop. Add chopped kumquats to the cranberries. Stir in brown sugar, dried cherries, vinegar, cinnamon, salt, ginger and cloves. Simmer uncovered over medium heat 30 to 35 minutes or until mixture reaches desired consistency. Cool. Spoon into jars or food storage containers. Store in refrigerator.

Step One

Make a stock using turkey neck and giblets (except liver). Put these in a large saucepot either whole or cut up. Add a cut up carrot or two, 2 medium onions unpeeled or sliced, 2 cut up celery ribs with leaves, a bay leaf, a sprig of parsley, 6 or 8 black peppercorns and some fresh or dried thyme (1/4 tsp. dried, ½ tsp. fresh). Cover with water. Bring to a boil. Reduce heat to simmer and cook for about 45 minutes to an hour. Strain and discard turkey parts and vegetables. Reserve stock. Do not add any salt during this process.

Roast your turkey in whatever manner you choose. When it is finished remove turkey from roaster. Separate fat from pan juices. Discard fat. Return pan juices to roaster and bring to a boil on top of stove. Scrape all the brown bits from roaster while juices are cooking. Add 2 or 3 cups of stock to roaster and bring to a boil. Whisk or stir in roux and cook until thickened. Serve.

While turkey is roasting, make the roux. In a saute or frying pan melt 8 tablespoons of butter. Stir in 8 tablespoons of flour. Cook until slightly browned (about 15 minutes) over medium low heat. Reserve until ready to complete step two. You may make more or less roux depending on how much stock you use and how thick you want the gravy. Just remember always to use equal parts of butter and flour.

Note one: You can use the same recipe using fowl such as chicken or capon.

Note two: For a browner gravy, saute the turkey neck and giblets and

vegetables in 2 or 3 tablespoons of butter until brown before proceeding with the stock instructions in step one.

3 lbs sweet potatoes or yams, unpeeled

1 ½ sticks unsalted butter, melted

1 cup whipping cream

¼ cup southern comfort

1 teaspoon salt

1/3 cup real maple syrup, a little more for extra maple flavor

vanilla rum pecans (recipe follows)

Place unpeeled yams or sweet potatoes in a large baking pan, add about 2 inches of water and cover tightly with tin foil. Bake in a 325 degree oven until tender, about 1 ½ hours. (If water evaporates, replace with a bit more.) Remove from oven and cool until cool enough to handle. Processor sweet potatoes in batches with remaining ingredients except pecans until smooth. If desired, spoon sweet potatoes into a pretty bowl and garnish with glazed pecans. (Recipe can be made up to two days ahead.)

If you make this recipe just before serving, serve it as is. If you prepare it in advance reheat in a conventional oven or microwave and serve hot. In either case add the pecans just before serving.

2 cups pecans or walnuts

¼ cup unsalted butter

2 - 3 tablespoons brown sugar

2 teaspoons vanilla

2 tablespoons dark rum

1 teaspoon ground cinnamon

Toss pecans or walnuts with melted butter and brown sugar, roast in a preheated oven (325 degrees) for 10 minutes, stirring often until nuts are glazed and slightly brown. Remove from oven and toss with vanilla, rum and cinnamon. Return to oven for another 3 - 4 minutes. Cool before using.

Note: These nuts are great by themselves or wrapped in a pretty tin and given as a gift.

1 unbaked pie shell

2 eggs

1 cup dark brown sugar

½ teaspoon salt

1 tablespoon pumpkin pie spice

½ tablespoon ground cinnamon

¼ tablespoon nutmeg (freshly grated, if possible)

½ to 1 teaspoon freshly grated black pepper

¼ cup maple syrup

1 ½ cups pumpkin (canned or fresh puree)

1 cup evaporated milk

Preheat oven to 450 degrees. Beat eggs slightly. Combine with all other ingredients except the pie shell. Pour into unbaked pie shell and bake at 450 for ten minutes. Reduce oven temp to 350 degrees and bake an additional thirty to thirty five minutes or until a knife inserted midway between the center and the edge of the pie comes out clean. Cool. Serve with whipped cream, if desired.

Tip: Put the empty pie shell on the oven rack before pouring the filling in it. Much easier!