Drum Roll Please

Can you smell Thanksgiving? Too bad they have not found a way to transfer smells via the internet...my home smells absolutely yummy. It just brings back so many wonderful memories of Thanksgiving gone by!

As I was saying in my last post...do not freak out when you see the cheese cloth turn dark...mine did within the first half hour. Do not pick up the cheese cloth to check your turkey either, you might pull on the skin. Have faith and keep basting through the cloth. Here is a picture of how mine looked like at the end of the cooking time. When you are getting towards the end, you can peek to see if the the temperature button has popped, just try not to disturb the cloth too much.

And here is my finished turkey. Is it not absolutely beautiful! I still get excited when I pull a turkey out of the oven.

Let it rest before you start carving it. It allows the juices to settle and will keep them in your bird so the turkey will stay moist.

Enjoy....and HAPPY THANKSGIVING!

Now for the Main Event - Let's Talk Turkey

Thanksgiving is almost here!! It's time to get ready to make the bird. We are going to Aunt Judy and Uncle Butch's for Thanksgiving dinner, but I wanted to have leftover here at home for the weekend, so I am cooking a small turkey today for Bill and I. Thanksgiving weekend is just not the same without leftover Turkey sandwiches!

I know I was a little intimidated the first time I cooked a turkey, but trust me, once you do it...it's a piece of cake. There are many methods out there to cook your bird. I found this one through Martha Stewart (ok...get the signing and eye rolling done...now feel better...lol....we all know I have a Martha complex....except for that going to jail part...lol).

Begin by making sure your bird is completely thawed...the best way is to put it in the refrigerator a few days before you are going to cook it. Make sure you have a pan big enough...you do not want to crowd the turkey...this leads to uneven cooking.

You want to remove the neck and giblets from inside the turkey - make sure to check in the neck area - they are often packed in there (I did not know this the first year, we got a big surprise when we went to carve the turkey...it does not hurt anything...if you forget). And I like to rinse my bird and pat dry with a paper towel.



Preheat your oven at 325 degrees. Turkey is something you can not rush...so plan ahead for your oven use. Cooking time is based on the size of your bird and if you stuff it or not. Follow this link to Butterball to calculate the cooking time for your bird size.

Next for the dry rub...I make my own rub by mixing together: salt, pepper, paprika, thyme, sage and poultry seasoning. Rub the mix all over the outside and inside of the bird.






Next... melt one stick of butter with 1 cup of white wine. I then take about 2 yards of cheese cloth and place it in the pan to soak up the butter and wine. Use more butter, wine and cheese cloth if you have really big bird.

You then place the cheese cloth over your turkey...it should look like a mummy when you are done. You do not need to cover with foil. You baste the bird through the cheese cloth. And do not be alarmed as it cooks because the cheese cloth will turn brown, and almost look burnt.

I will post the finished bird when it comes out of the oven...

Start the Day on a Sweet Note

Who says you only have to celebrate Thanksgiving at dinner time? Why not set the stage by starting the day with a special treat for your family...

Homemade Cinnamon Rolls

1 loaf frozen bread dough, thawed
butter
1/2 - 3/4 cup brown sugar
cinnamon
nutmeg
ground clove

Using a rolling pin, roll out the bread dough into a rectangle. Spread the dough with butter, top with brown sugar. Sprinkle seasonings over the brown sugar.

Working on the long side, begin to roll your dough, tucking in the toppings as you go.

Slice your rolls in 1" slices.

Place rolls, cut side down in a baking pan. Cover with a towel and allow to continue to rise.

Bake as directed on your dough package.

Variations:

Add nuts or raisin...or both!

Add frosting - mix 1 cup powdered sugar mixed with 1 Tablespoon milk (add more milk - 1 teaspoon at a time - to thin frosting).

Try this yummy breakfast -- and your family will Thank You!

Enjoy!

Bringing the Green to Your Meal

I need to make a salad for this Thanksgiving to take to our family gathering. This salad came right to my mind - with it's cranberries - it's a fantastic choice for Thanksgiving.

Salads are great ways of adding a little green to your holiday meal. I came across this salad a few years ago and have made it for many family gathering. It is very easy to make. One thing I did discover was that you can put the ingredients together ahead of time, just do not toss the dressing with the greens until just before serving (the dressing caused the spinach to wilt).

Cranberry and Spinach Salad

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.

Toss with spinach just before serving.

Enjoy!

Undercover Squash

I have family who would not touch a butternut squash to save their soul...but there is ways to sneak the yummyness (is that even a word??) into your holiday menu.

I found this spice cake some time ago and love the flavors.

Butternut Squash Spice Cake

1 cup pureed cooked butternut squash**

1/2 cup butter

1 cup firmly packed brown sugar

2 eggs

2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1/2 cup buttermilk***

1/2 cup chopped nuts

1/2 cup golden raisins

confectioner's sugar

Sift together flour, baking soda, powder, salt and spices into a bowl, set aside.

In a separate bowl, cream together butter and brown sugar; add eggs - beat well. Add squash.

Stir in the sifted dry ingredients to make a smooth batter.

Add the buttermilk, nuts and raisins - mixed well.

Pour batter into a greased and floured bunt cake pan

Bake at 350 degrees for 40 to 50 minutes or until a cake tester comes out clean.

Allow to cool, dust with confectioners' sugar before serving.

** You can use frozen, thawed squash puree or to use fresh squash - split squash in half, clean out seeds. Place squash cut side down in a sided pan. Add enough water to cover bottom of pan. Bake at 375 degrees for 30 minutes. Drain water from pan and turn squash over, return to oven to bake 30 additional minutes or until squash is tender. Allow squash to cool - remove squash with a spoon or fork from squash skin.

***You can also use a buttermilk substitute:

Ingredients:

Milk (just under 1 cup)

1 tablespoon white vinegar or lemon juice

Add vinegar or lemon juice to a measuring cup, add milk up to the 1 cup line. Allow to sit for 5 minutes before using.

Enjoy!

Bewitching Potatoes

I know, I know... mash potatoes are the standard for Thanksgiving, but sometimes a girl just want something else. And what better way to stir up a standard than with cheese and crunch.

This recipe was part of my Mom's recipes, and I've seen it in several variations. The recipe is known by different names - but what ever you call it - I think we can all agree it's delicious!

Potato Supreme

Topping:
1 cup cornflakes - crushed
1/4 cup melted butter

Base:
2 pounds hash browns - lightly thawed
1 can cream of chicken soup
1 pint sour cream
1 small onion - minced
1/2 cup melted butter
2 cups shredded cheddar cheese
salt and pepper to taste

Mix together base ingredients and turn into baking dish. Mixed together topping ingredients and spread over potato mixture. Bake 1 hour at 350 degrees.

Now, sit back and enjoy the smiles on everyone faces.

Yams Delight

What would Thanksgiving dinner be without yams. I am such a fan of this yummy vegetable that I have it all year long (I like to oven roast it...but that's for another blog entry...lol). They are not only tasty, but provide a source for vitamins B1, B6 and C.

This recipe adds a little twist to the old traditional casserole with apricots.

Apricot Glaze Yams
1 - 16 oz. or 2 - 9 oz. can of yams - drained
1 - 17 oz. can of apricot halves - drained, reserving syrup
3 Tablespoons brown sugar
1 Tablespoon cornstarch
Salt to taste
dash of cinnamon
1/2 teaspoon nutmeg
1/3 cup light raisins
1/2 teaspoon grated orange peel

Arrange yams in a 10 x 12 baking dish, add water to syrup to equal 1 cup and set aside. Arrange apricot halves over yams. In a saucepan combine, brown sugar, cornstarch, and spices. Stir in apricot syrup and raisins. cook over high heat stirring constantly until mixture boils. Stir in grated orange peel. Pour mixture over yams and apricots.

Bake uncovered at 350 degrees for 20 minutes or until well glazed, basting occasionally.

May be served warm or cold.

If you wish to use raw yams instead of the canned...chop yams into serving size pieces and place in a steamer. Cook until almost tender. Then follow the recipe above. Increase the baking time with apricots and glaze to 30 minutes.

Enjoy!

Giving Thanks for Sides

It's time to give Thanks for all our blessings.

In a short few days we will all gather around tables of family and friends, to enjoy each other's company, good food and you can not forget football. It's this time of year we look for dishes that all will enjoy. Whether you are responsible for one dish or the whole meal, help is on the way. I will be sharing over the next few days great dishes that are easy to make, crowd pleasing dishes, that will make you a star at any Thanksgiving or Holiday gathering.

Let's start with the sides. I came across a recipe that made a nice rice dish...I've made some changes that moved it from a nice dish to a fantastic dish. I hope you enjoy it.

Confetti Rice

1 1/2 cup long grain white rice
2 chicken bullion cubes
2 1/2 cups water
1/2 cup white wine
1 teaspoon dried sage
1 Tablespoon dried parsley
Salt and Pepper to taste
4 Tablespoon butter - divided
1 small onion - finely chopped
1 large or 2 small carrots - finely chopped
2 stalks celery - finely chopped

Melt 2 tablespoon butter in skillet, add vegetables and saute until onions are translucent and carrots begin to soften.

In a casserole dish place rice, 2 Tablespoon butter, and seasonings. Add cooked vegetables, water and wine. Stir to mix. Bake at 375 degrees for 45 minutes to 1 hour - or when all liquid is absorbed and rice is tender. Add more water as needed if you need to cook a little longer - adding water by Tablespoon at a time.

Serves 4 - 6.

To change this dish from a side to a main dish - add 1 cup of thawed mixed vegetables (such as broccoli, cauliflower, etc) and 1 cup of cooked chopped chicken when adding cooked vegetables. Increase water by 1/2 cup.