Turkey day in Tenley: gobbling the grown-up way
Thanksgiving Quiz By Blair Payne (answers at bottom of article)
1. Which character was the first displayed in Macy's Thanksgiving Day Parade?
2. Which president decided that Thanksgiving would be the last Thursday in November?
3. Which current balloon has made the most consecutive appearances in the Macy's Thanksgiving Day Parade?
4. How many turkeys are cooked and eaten each year during Thanksgiving?
5. What country first adopted Thanksgiving as a national holiday?
Steak 'n Egg open regular hours Mayflower Chinese Restaurant open regular hours Guapos closed Hibachi Bros. Sushi closed Angelico Pizzeria closed Krupins Restauranclosed Chipotle Mexican Grill open regular hours Popeyes Offers a take-out Cajun Turkey meal that serves six to eight. See www.popeyes.com for details.
Roast Turkey Ingredients: One 14- to 16-pound turkey, fresh or defrosted Two carrots, peeled Two celery stalks One small onion, quartered 11 cups stuffing Salt and pepper Two cups low-sodium chicken broth or water Fresh herbs and orange slices
You'll also need: Butcher's twine Paper towels Roasting pan Baster Meat thermometer
Heat the oven to 325 degrees. Rinse the turkey with cold water and blot dry, inside and out, with a paper towel. Place the neck, giblets, carrots, celery and onion in a large roasting pan and arrange the turkey on top, breast-side up. Loosely pack the stuffing in the neck cavity and inside the body. Fold the wings back and under the body of the turkey. Fold the neck skin under to enclose the stuffing and tie the legs together with butcher's twine. Season the turkey with salt and pepper. Pour the broth into the roasting pan.
Roast for three hours and 45 minutes to four hours and 30 minutes, basting frequently and tenting the turkey with aluminum foil two-thirds of the way through the cooking process. Test for doneness with a meat thermometer. The temperature in the thickest part of the thigh should be 180 degrees, in the thickest part of the breast, 170 degrees, and in the stuffing, 160 degrees. Remove the stuffing and let the bird sit for 10 minutes before carving.
Place the fresh herbs and orange slices on the turkey for a festive presentation. Serves 10 to 12. If you're roasting a smaller or larger bird, use the chart below:
Turkey Roasting Times
10 to 18 lbs.: 3 to 3.5 hours (unstuffed), 3.75 to 4.5 hours (stuffed) 18 to 22 lbs.: 3.5 to 4 hours (unstuffed), 4.5 to 5 hours (stuffed) 22 to 24 lbs.: 4 to 4.5 hours (unstuffed), 5 to 5.5 hours (stuffed) 24 to 30 lbs.: 4.5 to 5 hours (unstuffed), 5.5 to 6.25 hours (stuffed)
Turkey and Wild Rice Bake Ingredients:
One package (six ounces) wild and white rice mix, uncooked 2 1/3 cups water One can (four ounces) sliced mushrooms, drained One can (14 ounces) whole artichoke hearts, drained and quartered One jar (two ounces) chopped pimento, drained Two cups cooked turkey, cut into 1-inch cubes One cup Swiss cheese, shredded You'll also need: 2-quart casserole dish
In 2-quart casserole dish combine rice with seasoning packet, water, mushrooms, artichokes, pimento and turkey. Cover and bake at 350 degrees. Put in oven one hour and 15 minutes or until liquid is absorbed. Top casserole with cheese and bake, uncovered, five to 10 minutes or until cheese is melted and golden brown.
Four cups turkey drippings 1/2 cup instant dissolving flour, such as Wondra Salt and pepper Parsley (optional) You'll also need: Measuring cups (preferably a fat-separating cup) Medium saucepan
Strain the pan juices from the roasted turkey and pour off the fat. Measure four cups of the juices. (If you run short, you can add chicken broth to make up the difference). Place the juices in a medium-size saucepan and bring to a boil. Whisk in enough instant dissolving flour to thicken. Simmer for two to three minutes. Season with salt and pepper, and garnish with parsley, if desired. Makes four cups. Tester's tip: To make the chore of removing the fat a breeze, use a fat-separating measuring cup, which you can buy at most kitchen stores.
Corn Casserole Ingredients:
One can cream corn One can whole kernel corn (do NOT drain) One 8-ounce container sour cream One stick butter One box corn meal mix
You'll also need:
Mix all ingredients well. Place in casserole dish and bake at 350 degrees for 45 minutes or until golden brown.
Traditional Mashed Potatoes Ingredients:
Four to five pounds of fresh potatoes, peeled and cut into evenly sized chunks 1-1/2 cup milk, heated through to near scalding Four tablespoons butter One teaspoon salt 1/2 teaspoon black pepper
One cup sharp cheddar cheese, grated Two tablespoons fresh parsley or dill, chopped
You'll also need:
Large pot Colander Serving bowl
Place potatoes in large pot and add enough lightly salted water to cover potatoes. Start at a high heat setting, then reduce the heat to medium-high and loosely cover the pot. Cook 20 minutes or until very tender. Drain potatoes in colander. Return cooked potatoes to the same pot and stir over medium heat for about one minute, until excess water has evaporated. With a potato masher or hand-held electric mixer, mash in the hot milk, butter, salt, and pepper. Beat with a wooden spoon or mixer until potatoes are smooth and creamy. Stir in any optional additions, if desired. Remove potatoes to a serving bowl and place a pat of sweet creamery butter in the center to melt down from the top of the heaping bowl. Serve warm. Serves 12.
Baked Yams Ingredients:
Five to seven yams, microwaved Milk Margarine 1/2 to 3/4 cup raisins Two McIntosh apples, sliced Sugar Cinnamon
You'll also need:
Bowl Pyrex pie plate Cooking grease
Preheat the oven to 350 degrees. In a bowl, mash yams with milk, margarine and raisins. Place a layer of yams in a greased Pyrex pie plate. Add a layer of sliced apple, and sprinkle lightly with sugar and cinnamon. Dot with more margarine. Repeat layering of yams, apple, sugar, cinnamon and margarine, and finish with a cover of yams. Dot surface with margarine. Bake for approximately one hour. Makes four to six servings.
Apple-Pecan Stuffing Ingredients:
Two 8-ounce packages of herb stuffing mix Four celery stalks Four tart apples or hard pears 1-1/2 cups pecans
You'll also need:
Paring knife Heavy casserole dish Baster (optional)
Prepare stuffing mix according to package directions. Chop the celery and pecans. Peel, core and chop the apples or pears. Add to stuffing mix, place in a heavy casserole dish and cover. Bake in a 350-degree oven for 15 to 20 minutes until heated through, basting with turkey broth (optional). Makes 8 servings.
Apricot-Cranberry Sauce Ingredients:
One 12-ounce package of fresh cranberries, chopped 1/2 cup sugar 1/2 cup apricot preserves 1/3 cup water
You'll also need:
Combine all of the ingredients in a medium-size saucepan. Bring to a boil, reduce to low, and simmer until the cranberries are tender and the sauce begins to thicken. It will continue to thicken as it cools. Makes two cups.
Southern Green Beans Ingredients:
Two pounds fresh green beans One cup sliced fresh mushrooms 1/2 cup onions, diced Three cloves garlic, minced 1/3 cup olive oil 18-ounce can water chestnuts, drained 1/2 teaspoon basil 1/2 teaspoon Italian seasoning Salt and pepper
You'll also need:
Saucepan Frying pan
Wash and trim the beans, then cut them in half. Place the beans in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the beans for eight minutes or until just barely tender. Drain the beans and immediately rinse them in cold water (to stop the cooking process), then set them aside. Saut? the mushrooms, onions, and garlic in the olive oil until tender (about five minutes). Add the water chestnuts, basil, seasoning, and salt and pepper. Stir in the green beans and cook until heated through. Serves eight.
Honey-Glazed Carrots Ingredients:
Three cups sliced carrots 1/4 cup honey Two tablespoons butter or margarine Two tablespoons chopped fresh parsley 1-1/2 to two teaspoons prepared mustard (optional)
You'll also need:
Heat two inches of salted water in medium saucepan to a boil over high heat. Add carrots and return to a boil. Reduce heat to medium-high. Cover and cook eight to 12 minutes or until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in honey, butter, parsley and mustard, if desired. Cook and stir over low heat until carrots are glazed. Makes six servings.
Cranberry Jell-O Mold Ingredients:
One package lemon Jell-O One cup boiling water One 16-ounce can whole cranberry sauce Two small cans mandarin oranges, drained One 8-ounce can crushed pineapple, drained One cup chopped pecans
In a pan, combine the Jell-O and water, and heat until dissolved. Add cranberry sauce, oranges, pineapple and nuts, and stir. Remove from heat, pour into a mold, and chill until firm. Makes six to eight servings.
Pumpkin Pie Ingredients:
Homemade or frozen crust for one-crust pie Three large eggs, beaten 1/2 cup light or dark brown sugar, firmly packed 1/2 cup cane syrup One cup heavy cream 1-1/2 cups pumpkin puree One tablespoon rum, optional 1/2 teaspoon salt 1/2 teaspoon nutmeg or ginger, depending on your preference 1/2 teaspoon cinnamon 1/2 cup pecan halves or sugared nuts, optional
Line a 10-inch pie pan with crust and prebake it. Preheat the oven to 350 degrees. In a large mixing bowl, beat the eggs, brown sugar, cane syrup, cream, pumpkin puree and seasonings.
Pour the filling into the pre-baked shell. Bake for 40 minutes or until the filling has set around the edges.
Remove the pie from the oven and, if desired, decorate the top with two rows of pecan halves or sugared nuts while it is still warm. Cool thoroughly before serving. This can also be made without a crust or with a gingersnap-crumb crust, in which case it should not be pre-baked. Makes eight servings.
Caramel Corn Ingredients:
Two cups brown sugar One cup butter 1/2 cup white sugar 1/2 cup salt 1/2 tsp. baking soda Eight quarts popped corn One teaspoon vanilla
You'll also need:
Saucepan Baking pan
Combine brown sugar, butter, syrup and salt. Boil these ingredients for five minutes. Remove from heat. Add baking soda and vanilla. Stir well. Pour over popcorn and mix well. Spread in large baking pan and bake at 250 degrees for one hour. Remove from pan immediately.
Pumpkin Cookies Ingredients:
Four cups flour Two teaspoons baking powder One teaspoon baking soda One teaspoon salt Two teaspoons ground cinnamon One teaspoon allspice Two cups vegetable shortening Two cups granulated sugar One can, 15 ounces, pure pumpkin Two large eggs Four teaspoons vanilla extract, divided Two cups raisins One cup nuts, chopped Frosting 2/3 cup butter, softened Three teaspoons to four rum extract Four cups powdered sugar 1/2 cup evaporated milk
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and two teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.
Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for two minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
Beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin). Yields five dozen cookies
Hot Apple Cider Ingredients:
Six cups apple cider 1/4 cup real maple syrup Two cinnamon sticks Six whole cloves Six whole allspice berries One orange peel, cut into strips One lemon peel, cut into strips
You'll also need
Pour the apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth. Fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string.
Drop the spice bundle into the cider mixture. Place the saucepan over moderate heat for five to 10 minutes, or until the cider is very hot but not boiling. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.