ca1522 wrote:
>
>Since it's summer I thought Thanksgiving turkey
> would be perfect if the even would take place in winter
.
You can get turkey directions he
http://www.butterball.com/
I'm posting some recipes that we use for Thanksgiving dinner:
* Exported from MasterCook *
Cranberry-Orange Relish
Recipe By :Joy of Cooking
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 ounces fresh cranberries -- washed and sorted
1 1/2 cups granulated sugar
1/3 cup water
1/3 cup orange juice
1 orange -- zest only
Combine all ingredients in a large skillet: Cook, uncovered, over
medium heat until most of the cranberries pop open and the mixture is
thickened, 7 to 10 minutes. Cool and refrigerate.
Cuisine:
"American"
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* Exported from MasterCook *
Green Beans with Hazelnuts and Lemon
Recipe By :Gourmet Magazine
Serving Size : 8 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds green beans -- trimmed
1 1/2 tablespoons olive oil
1 1/2 teaspoons lemon zest -- freshly grated
1/3 cup toasted hazelnuts -- chopped fine
In a kettle of boiling salted water cook beans until just tender, 3 to
8
minutes. Drain beans in a colander and in a large bowl toss while still
hot
with oil, zest, nuts, and salt and pepper to taste. Beans may be made 1
day
ahead and chilled, covered. Reheat beans, preferably in a microwave.
Source:
"http://www.epicurious.com/"
Copyright:
"November 1995"
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* Exported from MasterCook *
James Beard's Basic Bread Stuffing
Recipe By :James Beard
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup butter -- (2 sticks)
1 cup finely chopped shallots, onions, or spring
onions
8 cups fresh bread crumbs -- with crusts
1 teaspoon dried tarragon -- moistened with ....
1 tablespoon white wine -- for one hour
1 cup finely chopped fresh parsley
1 tablespoon salt -- or to taste
1 1/2 teaspoons freshly ground black pepper
Place the butter, shallots or onions in a saucepan, and allow the
butter to melt over low heat. Do not sauté the shallots. Combine with
the crumbs and other ingredients and toss lightly. Add more melted
butter if needed, and taste for seasoning. Stuff the bird lightly just
before roasting.
Herb Variations:
Instead of tarragon you can use any of the following herbs to taste.
(It is better not to mix herbs, except for the addition of parsley, but
mix if you must.)
1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for
an hour.
2. Sage. Use with discretion, or it smothers all other flavors.
3. Summer savory. This has a delicious flavor for turkey and is less
known than most herbs.
4. Basil. The fresh is delicious and superb in the stuffing of a
spitted bird. If fresh is not available, use about 2 teaspoons of dried
basil, soaked in white wine beforehand.
Another way to give the flavor of fresh basil to your dressing is by
adding pesto, the Italian sauce normally used with pasta. Fortunately,
it freezes rather well, so pesto can be made when fresh basil is in the
market or in your herb garden and it is possible to have it with your
Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or
more to the basic bread stuffing.
Additives for Basic Bread Stuffing:
You will have to reduce the amount of crumbs, depending upon the
quantityof additive.
1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be
purchased in tins).
2. 1 cup or more toasted salted filberts.
3. 1 cup or more toasted unblanched almonds.
4. 1 cup or more salted pecan halves.
5. 1 1/2 to 2 cups toasted walnut halves.
6. 2 cups finely diced celery. This makes a delicious change in the
basic stuffing and is also good in goose.
7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save
parsley.
8. A head of finely shredded Boston lettuce. Added to the basic
stuffing at the last minute, this is surprisingly good. You may find
you need additional salt.
9. Giblets. Chop the gizzard and heart very fine; reserve the liver.
Sauté the gizzard and heart with the onions just enough to color them,
then mix with the rest of the ingredients. Use the liver in the sauce
later. Sauté it lightly in butter and chop exceedingly fine before
adding.
Makes enough for a 10-pound bird.
Cuisine:
"American"
Source:
"http://www.epicurious.com/"
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NOTES : The rule for figuring out the proper amount of stuffing is easy
to remember -- approximately 1 cup per pound of bird. This works very
well unless you want stuffing for only one meal, in which case this
quantity is excessive. So, starting from the maximum, reduce the among
of stuffing to suit your needs.