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Thanksgiving dinner recipes
Christmas dinner recipes
Special cake recipes

Christmas Party Games

Christmas Games

Christmas is the season for holiday parties and gift exchanges for friends, family and co-workers. You want fun Christmas games at your event, so we have pulled together a variety of gift grabs, unique exchanges, holiday memory games and holiday games for kids. Review, modify as needed and share any additional Christmas Games with us and we will add them to the list!


Christmas Games

Complete List Christmas Games
Holiday Gift Exchange Games - for home, office and kids parties
Kid's Christmas Games - Gift Wrap Relay, Stuff Santa and more
Christmas Party Games - Main Page - Santa's Reindeer, Office Guess, Gift Unwrap games...
Printable Christmas Games - Just buy, print and play
Christmas Party Favors & Gifts - For Weddings, Office events and Parties
ShareThis - Click to Save to Your Favorite Bookmarks or Email a Friend!

Christmas Games include name, supplies and how to play. For party games that go into more detail, variations and whether it is a printable game just click on the link.

Unwrap the Gift Games

Supplies: Gift items, wrapping paper, tape, music - that can be turned on and off - varies by game

These 2 unwrap the gift games make the game a challenge and very entertaining. One version has you wearing oven mitts and a another offers a variation with challenges and prizes.
Game details, instructions and variations

Find Santa's Reindeer

Supplies: Reindeer, pen and paper

Santa's reindeer are missing and Christmas eve is fast approaching, can you help find Santa's reindeer and save the day? This game works for family, friends and office parties!
Game details and instructions
A Party Game Ideas Original by Sarah

Christmas Stocking Guess Game

Supplies: Oversized stocking, holiday objects, pen and paper

Can your guests figure out what Holiday objects are in the stocking? Well pass around a Christmas stocking filled with Holiday items and see how many they can identify.
Game details and instructions
Thanks, Patsy

Christmas Carol Pictionary Relay

Supplies: List of Christmas Carols, paper and pen and people willing to sing

Team member race to receive the name of a Christmas Carol which they must get their team to recognize and then sing. The first team to have all team members complete the task wins.
Game details and instructions
Thanks, Alice

Christmas Bingo

Supplies: Printable Bingo gmaes cards

Everyone enjoys Bingo and with these printable Christmas Bingo games everyone will have fun. Choose from Christmas Bingo, Family Bingo and Image Bingo for the Kids!
Games and printable options

Santa’s Christmas Puzzle Mystery

Supplies: Camera, photos, planning, envelopes and craft supplies

Santa is getting ready for Christmas eve but the elves are no where to be found. Use puzzle hints to help Santa find the presents. Easy to adapt for business, classrooms, small groups or family fun on the weekend.
Game details and instructions
Thanks, Sarah

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Christmas Drink Recipes

Eggnog

It's a rich, indulgent favorite, and Christmas wouldn't be the same without it.

Some eggnog recipes contain raw eggs. If you're concerned about safety, purchase pasteurized eggs or heat the eggnog mixture to pasteurize them yourself. Eggs need to reach a temperature of 160 degrees F (71 degrees C).

  • Beat the eggs in a saucepan with the sugar and milk or cream called for in your recipe. Sugar has an insulating effect, and will help prevent the eggs from coagulating in the heat.
  • Stir the mixture constantly over low heat until it thickens slightly and coats the back of a wooden spoon.
  • Use an instant-read thermometer. When the mixture reaches the correct temperature, immediately place the pan in a bowl of cold water to stop the cooking.

Hot Chocolate


Ingredients

  • 3 cups milk
  • 1/3 cup semisweet chocolate, grated
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon
  • 1 egg

Directions

  1. Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
  2. Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.

Absolutely Cranberry Smash

2 oz Vodka
3 cubes Ice
4 oz Cranberry Juice
2 oz Ginger Ale

Directions
Stir ingredients together.





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Christmas Decorations Ideas

Christmas Home Decorations

The traditional Christmas decorations colors are red and green. But it doesn’t imply that you have to stick on to these two colors. Christmas is the brightest time of the year so you can use all the bright colors from the color palette. Be creative enough to make bows from ribbons of various bright colors and place them all across the walls, staircase and windows. Put in a special festive feeling in every corner of the house. Make sure that every corner of the house is painted with Christmas Colors.

Other ways to decorate the house is to make Christmas motifs from cardboards, cloth and papers. Make patterns like Santa, Star or stockings and place them all over the house. You can also place all of these decoration items on the tables and the curtains. It is recommended to use tablecloths, colored in green and red or something that has Christmas motifs in them. Outdoor Christmas decorations should also be paid heed to. A motif of a Santa or a Star can be made out from a cardboard and hanged on the wall outside the house. This decorative idea might be a bit different from the other decorations. Christmas decoration without a Christmas tree is incomplete. But then how to decorate the Christmas tree?


Christmas Tree Decoration

The most important of all Christmas décor items is the Christmas tree. They find the primary place in Christmas celebrations. The size of the Christmas tree can be big or small – depending on the size of the room. It, however, should not block any view and rather catch the attention of all the guests. You should make it as bright as possible using elements that are bought from the market and also made at home. Use your creativity and imagination to bring that extra beauty in your Christmas tree. The décor pieces for the Christmas tree could be rings, bells and candies, being wrapped in colored wrappers. One can also use battery operated lights for decorating Christmas trees. Christmas wreaths are another option of decorating the staircase and the walls. Festivity at its best – Christmas trees usually play the vital role in decoration during Christmas. There could be other plants placed in different parts of the house, being lighted up with varied decorative elements. This, in all, will create a unique ambience in the house and make the festive mood more vibrant.


Christmas Lighting Tips


Christmas lighting has the pivotal role in setting the right Christmas mood. After all, you have to make the festive atmosphere carry all that element of vibrancy. Do not use electric lights and for that matter you could also employ your creativity in decorating the fireplace in your house. Use the right colors of light for decoration purpose. The usual colors that are used for Christmas are red, green. You could also experiment with blue, mauve and copper lights.

Christmas is a celebration of prosperity.

Candies

are an important element of Christmas celebration. Use them in style to get the best effect out of it. You could pair up colored candles along with plain candles and that surely gives a bright effect.

But we can never forget that Christmas celebration centers around prosperity – thus candies, chocolates, nuts and other food items should find a prominent place in the decoration process. No doubt that people love to bake cookies for Christmas, you could hang them with the help of strings and place it on the Christmas tree.

Gifts

Lastly, one can never forget gifts that are exchanged during Christmas. Santa, the good old angel of joy who brings all those lovely Christmas gifts can never stay out of Christmas decorations. The prominent place should be given to him. There is also a probability to hang Santa motifs on any part of the house to get a feel of the festivity. Try keeping stockings stuffed with gifts with Santa.

Get involved in the ultimate celebration this year and make this Christmas a one to cherish lifelong. Include everything that is possible to light up the occasion in full vigor and such that it brings real joy, peace and happiness amongst all. Decorations shouldn’t get a fall back due to your busy schedule. Plan well in advance and work up accordingly. Wishing you a Merry Christmas in advance!

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Christmas Decorations

Christmas Tree Lights and Outdoor Christmas Decorations.
Christmas Outdoor Lights
Christmas Tree Angels Toppers
Easter Decorations
Fiber Optic Angel Tree Topper
Holiday Lights and Decorative Party Lights
Indoor Christmas Light
Large Holiday Decorations
Outdoor Christmas Decorations
Power Strips and Power Protection Supplies
Replacement Christmas Light Bulbs.
Valentine Gifts and Valentine Heart Lights.
Wedding Table Decorations



Christmas Wreaths, Garlands,

Christmas Greenery and Christmas Ribbon
Artificial Christmas Wreaths and Pre-lit Christmas Wreaths
Artificial Garland and Lighted Christmas Garland.
Decorated Country Holiday Garland
Decorative Christmas Wreaths
Mistletoe, Christmas Greenery, Christmas Picks
Artificial Spray Snow For Windows
Unique Christmas Ribbon



Christmas Costumes Santa Suits
Santa Claus Hats.
Santa Clause Suits and Santa Costume.
Santa Beards Santa Claus Belts and Accessories.
Santa's Elves and Children's Santa Claus Costume.



Unique Christmas Ornaments

Angel Ornaments
Animal Ornaments Christmas
Baby First Christmas Ornament
Capiz Shell Christmas Ornaments
Cat Ornaments.
Crystal Christmas Ornaments and Silver
Dog Ornaments
Fish Ornament
Gingerbread Ornaments
Gold and Cream Ornaments
Gold Ornament and Red Christmas Ornaments.
Hunting Christmas Ornaments
Miniature Ornaments
Nativity Christmas Ornaments
Nutcracker Ornaments
Our First Christmas Together Ornament
People and Profession Tree Ornaments.
Red and White Candy Ornaments.
Santa Ornaments.
Snowman Christmas Ornament
Sports Ornaments.
Western Christmas Ornaments
Miscellaneous Holiday Ornaments



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Christmas Tree

The Christmas tree is a decorated evergreen coniferous tree, real or artificial, and a tradition associated with the celebration of Christmas or the original name Yule. The Christmas tree is often brought into a home, but can also be used in the open, and can be decorated with Christmas lights (originally candles), ornaments, garlands and tinsel during the days around Christmas. An angel or star is often placed at the top of the tree, representing the host of angels or the Star of Bethlehem from the Nativity.

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What is Thanksgiving

Thanksgiving Day is a harvest festival celebrated primarily in the United States and Canada. Traditionally, Thanksgiving is associated with giving thanks to God for the harvest and expressing gratitude. While historically religious in origin, Thanksgiving is now primarily identified as a secular holiday.


History of Thanksgiving

For thousands of years, mankind has set aside a day each year to celebrate bountiful annual harvests. Before the establishment of formal religions, many ancient farmers believed that their crops contained spirits which caused the crops to grow and die. Many believed that these spirits would be released when the crops were harvested and they had to be destroyed or they would take revenge on the farmers who harvested them. Some of the harvest festivals celebrated the defeat of these spirits. Harvest festivals and Thanksgiving celebrations were held by the ancient Greeks, the Romans, the Hebrews, the Chinese, and the Egyptians.

What is the history of Thanksgiving in United States? The initial "Thanksgiving" feast, held in 1621, was really a traditional English harvest celebration. The Pilgrims shared it with the Native Americans because they had taught the colonists to plants crops and hunt wild game. Without the Native Americans, the Pilgrims may not have survived the harsh winter and been able to celebrate their first harvest of plentiful crops in the New World. The colonists' first harvest feast lasted for three days. Food was served all at once, instead of in courses, so people ate whatever they pleased in the order that they desired. The more important members at the feast were given the best pieces of meat, while the rest of the diners ate whatever was closest to them. Since the Pilgrims didn't use forks or plates, they ate their meal straight off the table with spoons, knives or their fingers. They used large napkins to wipe their hands and also wrapped it around food when it was too hot to hold.

The history of Thanksgiving demonstrates that feasts like the one at Plymouth were held throughout the colonies after fall harvests. However, all thirteen colonies did not celebrate Thanksgiving at the same time. In 1789, George Washington became the first president to declare Thanksgiving a holiday. By the mid-1800s, many states observed the Thanksgiving holiday. Meanwhile, the poet and editor, Sarah J. Hale, had begun lobbying for a national Thanksgiving holiday. During the Civil War President Abraham Lincoln looking for ways to unite the nation, discussed the subject with Hale. In 1863 he gave his Thanksgiving Proclamation declaring the last Thursday in November a day of Thanksgiving.

In 1939, 1940, and 1941 Franklin D. Roosevelt, seeking to lengthen the Christmas shopping season, proclaimed Thanksgiving the third Thursday in November. Controversy ensued, and Congress passed a joint resolution in 1941 decreeing that Thanksgiving should fall on the fourth Thursday of November, where it remains. What is Thanksgiving today? At its heart, it's a holiday where family and friends congregate to catch up, reminisce, tell jokes, share scrumptious food and generally give thanks for all the good things in life-exactly what they did at the very first Thanksgiving.



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What is the christmas?

Christmas[2] or Christmas Day[3][4] is an annual holiday that, in Christianity, commemorates the birth of Jesus Christ.[5][6] It is celebrated on December 25, but this date is not known to be Jesus' actual birthday, and may have initially been chosen to correspond with either the day exactly nine months after some early Christians believed Jesus had been conceived,[7] a historical Roman festival,[8] or the date of the northern hemisphere's winter solstice.[9] Christmas is central to the Christmas and holiday season, and in Christianity marks the beginning of the larger season of Christmastide, which lasts twelve days.[10]

Although traditionally a Christian holiday, Christmas is also widely celebrated by many non-Christians,[1][11] and some of its popular celebratory customs have pre-Christian or secular themes and origins. Popular modern customs of the holiday include gift-giving, music, an exchange of greeting cards, church celebrations, a special meal, and the display of various decorations; including Christmas trees, lights, garlands, mistletoe, nativity scenes, and holly. In addition, Father Christmas (known as Santa Claus in some areas, including North America, Australia and Ireland) is a popular mythological figure in many countries, associated with the bringing of gifts for children.[12]

Because gift-giving and many other aspects of the Christmas festival involve heightened economic activity among both Christians and non-Christians, the holiday has become a significant event and a key sales period for retailers and businesses. The economic impact of Christmas is a factor that has grown steadily over the past few centuries in many regions of the world.


Celebration

Christmas Day is celebrated as a major festival and public holiday in most countries of the world, even in many whose populations are not majority Christian. In some non-Christian countries, periods of former colonial rule introduced the celebration (e.g. Hong Kong); in others, Christian minorities or foreign cultural influences have led populations to observe the holiday. Major exceptions, where Christmas is not a formal public holiday, include People's Republic of China, (except Hong Kong and Macao), Japan, Saudi Arabia, Algeria, Thailand, Nepal, Iran, Turkey and North Korea.

While most countries celebrate Christmas on December 25 each year, some eastern national churches, including those of Russia, Georgia, Egypt, Armenia, Ukraine, FYROM and Serbia celebrate on January 7. This is because of their use of the traditional Julian Calendar, under which December 25 falls on January 7 as measured by the standard Gregorian Calendar.

Around the world, Christmas celebrations can vary markedly in form, reflecting differing cultural and national traditions. Countries such as Japan and Korea, where Christmas is popular despite there being only a small number of Christians, have adopted many of the secular aspects of Christmas, such as gift-giving, decorations and Christmas trees.


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Authentic Fried Chicken Recipe For Christmas

4-5 lbs. chicken parts
4 cups salt brine (recipe below)
1½ cups buttermilk
1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tsp. ground sage
1 cup flour (to dredge the chicken)
Oil or shortening to fill skillet ½ inch deep


How to

1. Make the salt brine by dissolving 1/2 cup salt in 4 cups of cold water.

2. Place chicken parts in a large glass bowl, add enough salt brine to cover, cover with plastic wrap, and place in the refrigerator to soak overnight.

3. The next day, drain off the salt brine and add 1½ cups buttermilk to the bowl. Allow the chicken to soak in the buttermilk for a couple of hours (or until ready to cook) turning the chicken several times to make sure all the pieces get to soak.

4. To make the breading: Add salt, pepper, paprika, garlic powder, onion powder and sage to 1 cup of flour.

5. In a very large, heavy skillet, add vegetable oil or shortening to ½ deep, and heat over a medium flame. Be careful of overheating or you'll burn the flour coating, but if the oil isn't hot enough it will soak into the coating (making it greasy). Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

6. Dredge each piece of the buttermilk-coated chicken in the seasoned flour and place them skin side down in the skillet. Do not to crowd the pieces in the pan to achieve the best all-over crispiness.

7. Cover the pan with a loose fitting lid to vent some of the steam and cook to a deep golden brown (approx. 15 min.). Turn the chicken over with tongs and cook an additional 15 minutes or until deep golden brown. Chicken is done if the juices run clear and there is no sign of pink near the bone.

8. Drain the cooked chicken on a wire rack over a baking sheet. Serve on a warm platter.


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Christmas Dinner Menu

As turkey is traditional for Thanksgiving, so ham is traditional for Christmas dinner. The ham you find in your supermarket is almost always fully cooked and ready to serve immediately. Most people prefer to heat the ham, and a glaze adds flavor and makes for a gorgeous presentation.

One of the best tips I found about baking ham is to place the meat cut side down on the roasting pan and cover the ham with a foil tent. This preserves the moisture in the ham. The foil is removed for the last 15-20 minutes of cooking. To burnish the glaze, turn your oven to broil for 5 minutes. Make sure to watch the ham carefully, because these glazes which are high in sugar can burn very easily.

Make sure to read the label on the ham you purchase. Partially cooked hams need to be baked about 20 minutes per pound, until the internal temperature reaches 160 degrees F. Fully cooked hams need about 10 minutes per pound baking time, just to reheat them.

You can buy bone-in or boneless hams. Bone-in hams tend to be more flavorful, but they are more difficult to carve. I prefer boneless hams, just because the presentation is nicer. If you serve a bone-in ham, figure on 1/2 to 3/4 of a pound per person. For boneless hams, 1/4 to 1/2 pound per person is an accurate serving measure. Buy the higher amount to ensure lots of leftovers!

Spiral sliced hams are a newer invention. These are fully cooked hams that are sliced using a special machine so the meat literally falls apart into thin slices. These hams usually have a glaze baked onto them so all you need to do is heat the ham according to directions that come with the ham.

Leftover ham should be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the ham and store it up to 2 months.

Have a wonderful Christmas with family and friends. And make sure to check back here the day after Christmas for ideas about Christmas leftovers.

Traditional Christmas Dinner

  • Honey Glazed Ham
    The glaze on this ham is made of honey and butter. It adds delicious flavor and color to your holiday ham.
  • Potatoes Grand Mere
    This perfect recipe for scalloped potatoes is rich and delicious. I only serve it on holidays.
  • Carrot Pineapple Gelatin Salad
    This salad is traditional in my family. I love the color and the sweet flavor it brings to the meal. Try it!
  • Creamy Molded Cranberry Salad
    I just found this salad recipe after it was lost for years. I was so happy to see it again. The color and flavor are perfect for Christmas. There are a lot of recipes out there similar to this one, but none I could find that are molded. I think that makes this salad special and adds a touch of elegance. Ground cranberries are sweetened with sugar and marshmallows, and suspended with celery and nuts in a creamy gelatin mixture. Yum!
  • Sour Cream Cherry Fruit Salad Mold
    This gorgeous salad has the most incredible pink color. It's full of nuts and fruits, and perfect for a celebration.
  • Parker House Rolls
    These tender and delicious rolls must be on the holiday table at my house. You can make them the day before Christmas and reheat in the oven or microwave before serving.
  • Special Green Beans
    The fresh crisp tender texture and flavor of these beans make them the perfect side dish for this rich holiday dinner.
  • Christmas Cookies
    This selection of cookies include my family favorites. My personal favorite? Butter Pecan Turtle Cookies!

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Christmas Side Dishes Recipes

When the Christmas season hits, it seems like our bodies instinctively start craving the delicious treats of the season. The foods traditionally enjoyed around this time of year vary depending on your family's traditions, but I think it's safe to say that there are at least three types of cookie that most people go out of the way to enjoy at Christmas time: sugar cookies, gingerbread men, and coconut macaroons. In honor of these three Christmas cookie "kings," I've found a recipe for each that sticks as close to the "old ways" as possible, and have compiled them in this article. I hope you and your family enjoy these recipes as much as I do!

Old-Fashioned Sugar Cookies

3 cups flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk
1 cup butter
2 eggs, well beaten
1 teaspoon vanilla extract
granulated sugar

Cream butter, then blend the sugar in. Add vanilla extract, eggs, milk, and, stirring well. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the moist and mix well. Cover and keep refrigerated for at least 4 hours. Roll the dough between your palms to form 3/4-inch balls, or cut with holiday cutters. Place two inches apart on greased cookie sheet. Sprinkle with sugar, then bake at 375 degrees F for 8 - 10 minutes or until they become golden brown. Allow the cookies to cool on a wire rack.

Gingerbread Men

2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ginger
1/2 cup molasses
1/2 cup margarine
1 egg yolk

In a large mixing bowl, cream the sugar and margarine. Add the molasses and egg yolk and mix well. In a separate bowl, mix together the dry ingredients (flour, baking powder and soda, salt, cloves, cinnamon, nutmeg, and ginger). Add to the molasses mixture and stir until thoroughly mixed. Cover with a towel and place in the fridge for an hour. Flour a countertop or other surface and roll out the dough to 1/4 inch thickness. Use a cookie cutter or shape manually into the desired form. Place at least two inches apart on a cookie sheet (ungreased). Bake for about 10 minutes at 350 degrees F. When done, place on wire racks to cool, then decorate.

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Turkey Brine Recipe



12 to 14 lb. turkey (not pre-basted or kosher)
- 1 cup sugar
- 1 1/2 cups kosher salt
- 2 bay leaves, broken into pieces
- 1/3 cup fresh chopped thyme
- 1 head of garlic, peel and separate cloves
- 4 juniper berries, smashed
- 4 allspice berries, whole
Container: Large Stockpot
Prep Time: 30 minutes

How to
  • Combine the sugar, salt and 4 quarts of water in a large bowl and stir until the sugar and salt are dissolved. Add the remaining ingredients.
  • Place the turkey in the stockpot and add the brining solution. Add enough cold water to the stockpot so that the turkey is completely submerged.
  • Cover the container and place in the refrigerator or another cold storage area. Allow the turkey to stand in the brining solution for about 10 to 12 hours.
  • After the required soaking time, remove it from the container and thoroughly rinse under cold water. The brining solution should be discarded because it cannot be reused.
  • The turkey can be cooked using several cooking methods, such as roasting, grilling and deep frying.


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Turkey Stuffing Recipes

3/4 cup butter
2 1/2 cups chopped onions
2 cups chopped celery
4 teaspoons dried sage
1 teaspoon salt
1 teaspoon dried savory
1 teaspoon pepper
1 teaspoon marjoram
1/2 teaspoon dried thyme
14 cups dried white bread, cubed

In a large frying pan, melt butter over a medium heat. Fry onions and celery together with the dried herbs, salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes.

Transfer the mixture to a very large bowl. Add the bread cubes and mix well.

If you are making the stuffing ahead: Transfer the cooked vegetable mixture to a large bowl. Let cool and refrigerate in an airtight container for 24 hours. Mix with bread cubes before stuffing the bird.

Stuff the turkey at both ends with this mixture. (see our Roast Turkey Recipe for directions on stuffing the bird).

* Stuff the turkey just before baking it. Do NOT stuff the bird ahead and let it sit, even in the refrigerator. It can become infected with bacteria and make you quite ill.

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Turkey Breast Recipe

  • 1 small (golf-ball sized) onion, peeled and coarsely chopped
  • 1 lemon, scrubbed clean
  • 12 fresh sage leaves
  • Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
  • 3 tablespoons extra-virgin olive oil, plus more for oiling pan
  • 1 teaspoon salt plus more as needed
  • 6 fresh bay leaves
  • 4 tablespoons butter
  • 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
  • Freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1/4 cup apple or regular brandy (recommended: Calvados)
  • 2 to 3 cups apple cider
  • Salt and pepper

How to

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.



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TURKEY GRAVY RECIPE

8 cups of Gravy Base
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 carrot
  • 1 rib celery
  • 1/2 yellow onion
  • 2 cloves of garlic
  • 1/2 cup apple juice
  • 8 cups homemade chicken stoke or turkey stock
  • 1 teaspoon black peppercorns, whole
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves

To make the gravy

  • 1/2 cup dry white wine
  • Gravy Base just made
  • 1/2 cup reserved turkey fat
  • 1/2 cup all purpose flour

Making the Gravy Base

1. Heat the butter and oil in a saucepan over medium heat. Add the chopped vegetables, garlic, turkey neck and sauté until the vegetables are caramelized. (approximately 15 minutes). Stir occasionally to prevent sticking and burning.

2. Deglaze the pan with apple juice and stir, scraping up the brown bits on the bottom of the pan. Reduce until the juice evaporates to an essence. (Approx. 5 minutes)

3. Add the chicken stock, peppercorns, and herbs. Reduce heat to low and simmer, uncovered for one hour. Strain gravy base and set aside.

Making the Gravy

4. Remove turkey from roasting pan. Pour off pan drippings and reserve. Place pan over high heat and deglaze with white wine. Skim the fat from the reserved pan drippings and reserve.

5. Add the Gravy Base and the defatted pan drippings back to the pan and bring liquid to a boil over medium heat.

6. Make a roux by heating the reserved turkey fat and enough butter to make 1/2 cup in a small sauté pan. When the fat is hot, add flour and whisk to combine.

7. To thicken the gravy, whisk in small amounts of roux until the gravy is at the desired consistency. Season with salt and pepper to taste.

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Christmas Gift Basket Ideas

On SaleSonoma Jack Garlic & Herb Cheese
On SaleWater Crackers
On SaleNonni's Biscotti
On SaleCaramel Popcorn
On SaleEnglish Tea Cookies
On SaleBeth's Chocolate Chip Cookies
On SaleLindt Lindor Chocolate Truffles
On SaleCheese Straws
On SaleToffee Pretzels
On SaleHoliday Almonds
On SaleChocolate Wafer Cookies
On SaleCashew Roca
On SaleAlmond Roca
On SaleLicorice Petites
On SaleDolcetto Chocolate Wafer Rolls
On SaleCheese Swirls
On SaleFudge
On SaleTruffle Cookies
On SalePanetini
On SaleGhirardelli Chocolate Bar
On SaleSmoked Salmon
On SaleCaramel Apple Bites

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cooking turkey

Tasty Food-easy Way-How to Cook Rice - Video İzle - Kendin Coş
how to cook Prime Rib - cooking for dads, Christma. ... how to cook turkey - part 3 http://www.organicauthority.com part 3 of how to c. ...

Labels: ,

christmas dinner recipes

Deutsche Botschaft Ankara - Almanya'da Noel
Welcome to our Christmas village, where a grand Christmas tree, a traditional German Christmas market and games, music, and recipes will help you count down ...
Feel Good Food - Christmas 2009 - ForumFokurtu.CoM
Feel Good Food - Christmas 2009 | 40.6 MB Woman & Home's Feel Good Food is all about wonderful recipes and tips and how food can affect your health and mood ...

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turkey cooking times

GREEN PEPPERS AND CORN CHOWDER - ADD LEFTOVER TURKEY - Rimeysa.Net ...
Tip: Leftover turkey is just as good as chicken in this soup. Just add the turkey toward the end of the cooking time. CHICKEN POBLANO CORN CHOWDER (Serves 6 ...
Y

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turkey cooking times

Cooking Time Brined Turkey
He spends his free time cooking for family and friends, as well turkey cooking tips. november (1) wild turkey cooking. october (1) how to cook turkey ...
Smoked Turkey Cooking Times
Here you'll learn all about cooking smoked turkey, including smoked turkey cooking times, thawing tips, and more. turkey (or a regular roast turkey) at how ...

Labels:

turkey recipes

Crafty calorie cutting for the holidays
Calgary Herald
Add healthy ingredients to your festive meals and recipes. Reduce the amount of sugar in your favourite holiday recipes and/or add pureed fruits, raisins, ...
See all stories on this topic
Food for Thought: Popcorn website offers family fun
Mid Columbia Tri City Herald
There are lots of recipes to try, including many that would make great holiday gifts, even a downloadable recipe book. The whole family can enjoy the "Ask ...
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turkey recipes

Search Engines Lose Volume in November
Seeking Alpha (blog)
November brought us odd times in search as well, with Halloween costume decisions far behind and no need to search for the Turkey recipe since mom always ...
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HoneyBaked Ham struggles through tough holiday season
USA Today
The recipe for that sweet, crunchy glaze, he says, is stored in a vault. But this holiday season, some of that glaze may be peeling off the company's image. ...
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JelloRecipes.net Announces New, Completely Redesigned Website
WebWire (press release)
... dinner as turkey and this year, maybe it's time to try a different jello recipe to make those holiday meals even more special" adds Szalay-Kudra. ...
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turkey metloaf

Diner with 50s style proposed for old Bickford's in Portsmouth
Foster's Daily Democrat
However, he said the diner will augment its traditional offerings with organic food offerings like turkey meatloaf. "It's like your old-fashioned diner with ...
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turkey cooking

Daily Mail
Supermarkets are battling to sell you the cheapest Christmas feast - so which ...
Daily Mail
Plump and good-looking turkey, which turned an even brown colour after cooking. The flavour was good: succulent and meaty. The generous sizes are perfect to ...
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Game goes gourmet
News-Leader.com
No matter what wild game you select, the key to perfecting it into the focal point of an elegant Christmas feast is in the pre-prep (prior to cooking), ...
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turkey cooking

Google News Alert for: turkey cooking

Don't Let A Turkey Spoil Your Christmas
Medical News Today (press release)
For more information on how to prepare your Christmas dinner safely, or to use our online turkey cooking or defrosting calculators, follow the link below to ...
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Let's talk turkey - food safety tips for the season
The Boundary Sentinel
Store and thaw safely: Keep fresh turkey refrigerated no longer than three days before cooking. There are three ways to thaw frozen turkey in its wrapper: ...
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Times LIVE
This turkey is so delish. and the gravy awesome
Times LIVE
Preheat the oven to 190C. Coat a deep roasting pan with cooking spray. Clean the turkey and transfer to the prepared pan. Add the onions, carrots, ...
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Five ways to look after your pets this Christmas
WalesOnline
Although you may be busy opening presents or cooking the turkey, make sure your pet sticks to the same routine. Get someone to feed the cat at its usual ...
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christmas dinner recipes

christmas dinner recipes

Christmas dinner recipes from newspaper food sections
Providence Journal
(if you want more, and want them now, many of last year's Christmas dinner links still work.) Providence Journal: Grace the holiday table with a juicy roast ...
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Recipes for Christmas dinner
Hattiesburg American
Dear Readers, Many thanks to those of you who sent in your tartar sauce recipes. From Barbarawl "I have a very simple but delicious recipe for tartar sauce. ...
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Special Christmas recipes for morning, noon & night
Detroit Free Press
But Christmas Day is long and appetites run strong -- so you've got to be prepared. Today's recipes cover breakfast-brunch, lunch and dinner. ...
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A Christmas Cook-Off
Wall Street Journal
Because, in fact, the ultimate Traditional Christmas Dinner combines the best ideas from both recipes. Here is the combined genius of our two chefs and a ...
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Food and Dining Briefs for Dec. 17
North County Times
25 (a la carte dinner Christmas menu from 7 to 10 pm) for $59 per person, $49 for seniors and $9.95 for children ages 4 to 12. Buffet items include green ...
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Holiday cookie recipe of the day: Chocolate Strawberry Cheesecake Cookies
Grand Junction Free Press
AP Test Kitchen It's the 25 holiday cookie recipes of Christmas. Every day through Dec. 25, we will feature a festive recipe. Join the Free Press in baking ...
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DVD Reviews: 'Julie' and other recipes for holiday smiles
Explore Howard County
A "making of" special and another Snoopy Christmas adventure are included on the disc. Fans should also look for a separate DVD of "I Want a Dog For ...
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The 12 Beers of Christmas
Patch
Since Anchor began releasing its Christmas Ale in 1975, each vintage has featured a top-secret, unique recipe and a different label picturing a different ...
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turkey cooking times

Top turkey tips
hellomagazine.com
If you plan your cooking times and write everything down, the whole experience will prove much more straightforward. Weigh your turkey (and hence judge the ...
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Google Alert - cooking turkey


The Canadian Press
For a change from traditional holiday turkey dinner, try roast beef or ham
The Canadian Press
"At one time, a huge turkey at Christmas was a splurge item when families were so much larger," says the executive chef at The Good Earth Cooking School and ...
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The bluffers' guide to Christmas dinner
Mayo News
Top tip: If cooking Turkey, rub butter with salt and herbs under the skin all over the bird to increase its succulent nature. Prepare the bird on Christmas ...
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Recipe: Cranberry Orange Mini Muffins
Seattle Times
Line miniature muffin pans with paper baking cups or spray cups with nonstick cooking spray. 2. Combine flours, baking powder, baking soda and salt; ...
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turkey metloaf

Los Angeles Times
Christmas turducken: A whole lot of a good thing
Los Angeles Times
One thing I've always appreciated is that, unlike a turkey that has to be carved, a turducken can be simply sliced like a loaf of bread or a meatloaf. ...
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Turkey meatloaf
Toronto Star
Serve this Italian-style meatloaf with a thick, spicy tomato sauce. Don't be tempted to skimp on the pancetta: its fat compensates for the lean turkey, ...
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'Retro 50's diner' approved
Seacoastonline.com
... version of a 50's diner by serving cage-free eggs, naturally raised chicken, a turkey bacon option and turkey meatloaf, in addition to the standards. ...
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Rudy's Deli offers healthy, homey lunch
San Antonio Express
Using bread baked in-house, Boar's Head meat and cheeses and a skilled hand, Salinas turns out sandwiches such as the Rudy's Classic, ham, turkey, ...
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The Green Gourmet comes to Delray Beach
Sun-Sentinel.com
Look for pot roast, meat loaf, turkey meat loaf, roasted chicken, lasagna, salmon, tomato and five-bean soup. Each day, he features 15 different side dishes ...
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Unusual holiday dinners
Baltimore Sun (blog)
... traditional holiday meatloaf each year has never taken a photo of it -- no surprise there -- so we're stuck with a picture of a beautiful turkey dinner. ...
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Oh, for a Trader Joe's
Mail Tribune
Started in May by Stacie Brink of the Applegate, the group "went viral" in the last few weeks, with members praising Trader Joe's turkey meatloaf, hummus, ...
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christmas dinner recipes


The Post-Standard - Syracuse.com (blog)
What's for Christmas dinner? Syracuse-area Wegmans chef offers tips
The Post-Standard - Syracuse.com (blog)
So what's for Christmas dinner? Ham? Roast beef? Seafood? It's a puzzler. Thanksgiving dinner menus rarely vary, but Christmas is altogether a different ...
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My kitchen smells like Christmas Posted On: Wednesday, Dec. 16 2009 05:48 AM
Killeen Daily Herald
Or wasting time trying to figure out how to cut recipes in half so you don't end up with more of one kind than your family will eat. ...
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Bay Area Food & Wine Events
San Jose Mercury News
415-434-1100. complete holiday dinner (available the week of Dec. 21 and the following weekend) is a Christmas vacation in Italy at your own dinner table. ...
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SunHerald.com (registration)
A SOUTHERN CHRISTMAS
SunHerald.com (registration)
Thinking back, our Christmas menu varied. When the years were lean, so were the dinner choices. During good times, the menu expanded, especially in the ...
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Christmas gifts from the heart
Waynesville Smoky Mountain News
They cook wonderful meals for the family and print the recipes. Each year we love the ritual of planning and cooking a truly spectacular meal for Christmas ...
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turkey recipes

Books worth giving
Arizona Daily Star
And, even though chicken scored a spot in the title, Cornish game hens and a few turkey recipes offered other fowl options. Meals include soups and salads ...
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Chefs' favorite holiday recipes
Jackson Clarion Ledger
Lay out a sheet of parchment paper just slightly larger than a portion of turkey scallopine. Lay out a sheet of aluminum foil over parchment paper. ...
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Frederick News Post (subscription)
Marathon baking day has sweet ending
Frederick News Post (subscription)
Leijon tests cookie recipes throughout the year. Besides tasting good, the cookie has to be durable for packaging and freezing. ...
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'Ciao Italia' host shares memories, recipes for feast of the seven fishes
Taunton Daily Gazette
"When we got up we'd have panettone and for dinner we'd have lasagna, braciole, sausage and meatballs and THEN we'd have turkey." Esposito is the author of ...
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Chefs share favorite holiday recipes
Jackson Clarion Ledger
His Turducken Pinwheel rolls the three breast meats of turkey, duck and chicken around a wild rice pilaf. The result is a tender, tasty triumvirate of ...
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Different tastes for holidays
Record-Searchlight
The Record Searchlight asked readers for their favorite main dish recipes. Here's what they shared with us. News assistant Jessica Skropanic can be reached ...
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Recipes from around globe, foods from across country fill Erie residents ...
GoErie.com
For many Erie area residents, Christmas isn't really about the turkey or the ham. It's about reviving recipes for traditional foods so they march on through ...
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turkey cooking tips


Talking Retail
FSA offers safe turkey cooking tips
Talking Retail
The fsa's TV and radio adverts offer safety advice about the preparation and cooking of turkey. The main tips are don't wash it, as this can spread germs to ...
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Cook a safe turkey this Christmas
Belfast Telegraph
Yet 27 percent of us still worry about cooking our turkey properly. That is why Safefood is calling on people to ensure their turkey is properly cooked this ...
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Family debate: Goose or turkey for Christmas
Chicago Tribune
•Calculate 1 1/2 pounds per serving when ordering the goose (lots of fat is lost during the cooking). The larger the goose, the higher the ratio of meat to ...
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Opryland Hotel kitchen shares secrets to cooking for a crowd
The Tennessean
Mandrell preferred chicken to turkey, for example, in the holiday main dish with cornbread-cranberry stuffing. (Swann said the staff often calls it ...
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If it's Christmas, it's time to fire up the grill
Baltimore Sun
Usually these chilly cooking sessions last about 30 minutes to 40 minutes, depending on the temperature and the wind. It is a recipe I found some years ago ...
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turkey cooking

FoodNetwork.com is No. 1 Food & Cooking Website in November
Benzinga
Thanksgiving page views for the month were up 84% over last year,* led by perennial favorite recipes such as Alton Brown's Good Eats Roast Turkey and Paula ...
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Labels:

cooking turkey

Kittencal's Kitchen » Blog Archive » Kitten's 2-Hour Rapid Roast ...
By kittencal
Do not allow the water in your pan to evaporate or it will start to smoke, I advise to use your above-oven fan while cooking the turkey, although I most always use butter for baking and cooking this is one recipe that I use margarine ...
Kittencal's Kitchen - http://kittencalskitchen.com/
Cooking in someone else's kitchen: Turkey trot*
By Amanda
Cooking in someone else's kitchen. Setting up home in a new country is going to be challenging. A bit like trying to cook a meal in someone else's kitchen. Maybe. This is a record of my experiences as I pack up my old life in England ...
Cooking in someone else's kitchen - http://someoneelseskitchen.blogspot.com/
Christmas Turkey - Forno Bravo Forum: The Wood-Fired Oven Community
By its all in the base
Get Cooking Discuss Christmas Turkey in the Brick Oven Cooking forums; Hi all, well I am from brisbane and just finished my oven and I plan to cook the turkey in ... User Name, Remember Me? Password. Photo Gallery · Post Photos ...
Forno Bravo Forum: The Wood-Fired... - http://www.fornobravo.com/forum/
Open season on the Christmas turkey | Life and style | guardian.co.uk
By Jay Rayner
And if you don't, well, there's always the dear old turkey. It isn't great but it does have a certain utilitarian appeal. Or have I missed the point? What will you be cooking as the centrepiece of your Christmas lunch? ...
Life and style: Word of Mouth... - http://www.guardian.co.uk/lifeandstyle/wordofmouth
Molly's Country Memories Home Place: And the race is on...
By Marjorie (Molly) Smith
Then comes the house cleaning got to do that before next Weds, and cooking, Turkey, ham, dressing, the works. WILL TRY TO POST THE RECIPE FOR MY TATOR CANDY LATER THIS WEEK. MERRY CHRISTMAS ALL. Posted by Marjorie (Molly) Smith at ...
Molly's Country Memories Home Place - http://mollyscountrycolorshomeplace.blogspot.com/

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christmas dinner recipes

New York Times (blog)
The Way We Ate: Christmas Dinner for $2.50
New York Times (blog)
... 1907, the article isn't just a game plan for a budget Christmas dinner. It's an exceptionally cheesy love story, with recipes. The piece is unsigned, ...
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The best holiday iPhone apps
CNN (blog)
Here comes (the free) Mixologist: Drink Recipes to the rescue! You've got almost 8000 recipes at your disposal. Pick the liquor, pick the spritzer and shake ...
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Racine County's Recipe Box: Cookie time!
Journal Times
The cookies were baked for the Christmas Cookie Bake Sale to be held on Dec. 18 at the Spring Street branch of Educators Credit Union. ...
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Memphis Commercial Appeal (blog)
12 Days of Christmas Recipes: Anchovy Puffs
Memphis Commercial Appeal (blog)
By Jennifer Biggs on December 13, 2009 5:26 PM Share: Starting today, I'm going to run a recipe from my family or friends--my holiday gift to you--until ...
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Dallas Morning News
Chef Kent Rathbun loses 70 pounds with Weight Watchers mobile
Dallas Morning News
($9.99) Get easy recipe options from Holly Clegg, author of the Trim & Terrific(tm) cookbooks with the app version of her Mobile Rush-Hour Recipes. ($4.99)
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Christmas in Germany
Ledger Independent
She often talked with me about the traditions and also taught me to make many German recipes. The first thing we made together was a Black Forest Cherry ...
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Community calendar
Daily Comet
A free Christmas Dinner for Terrebonne Parish seniors and citizens in need is set for 11 am to 1 pm Sunday at the East Houma Bingo Hall, 425 Grand Caillou ...
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B is for book (and baking)
Belleville News Democrat
Berenbaum has a reputation for meticulous recipes of daunting length, and this 512-page book is no exception. But, oh, you've rarely seen such cakes: White ...
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Keeping warm with a holiday romance
Bellingham Herald
And oh my gosh, the recipes! Wiggs sprinkles tantalizing food references through her books and then shares recipes in the back. In "Lakeshore Christmas ...
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turkey recipes

Lcbo Turkey Recipe
RBM I would love your Spicy coconut shrimp soup recipe Turkey Manicotti Friday Roast Beef potatoes Caesar salad garlic bread Sunday Spinach salad with ...

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turkey recipes

Bacon Turkey Recipe
13 Jun 2008 Turkey burgerswith a twist There's bacon in there recipes easy tasty There are 305 posts and 976 comments so far; CooksRecipescom where youll ...

Labels:

thanksgiving dinner

Thanks for Thanksgiving success
Morgan County Citizen
The annual Community Thanksgiving Dinner for the citizens of Morgan County and Greene County was held on November 26 at the Morgan County High School. ...
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Golden hosts fundraiser for waitress
Cincinnati.com
By Mary Dannemiller • mdannemiller@communitypress.com • December 14, 2009 Rachel Bell was putting away leftovers from Thanksgiving dinner as her husband lit ...
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turkey recipes

Slow-roasted turkey
The Province
By Anthony Sedlak, For Canwest News servicedecember 14, 2009 For this season's holiday feast, prepare this perfect Slow Roasted Turkey recipe with all the ...
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TimeOutDubai.com
Christmas cooking
TimeOutDubai.com
Christmas recipes from Verre executive chef Matt Pickop and Paul Lupton of Rhodes Mezzanine... Discuss this article 1 Remove the turkey legs and debone. ...
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turkey cooking times

TV chefs disagree on cooking times for turkey
Mirror.co.uk
The roasting times they recommend for a family-sized turkey vary by more than TWO HOURS, our survey shows. We compared their times and methods based on a ...
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Talking turkey
Irish Times (blog)
This year we learned that one-in-five people who cook a turkey will risk food poisoning because they think they can tell whether or not the bird is cooked ...
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Daily Mail
Turkey à la dishwasher, anyone? How to re-ignite the love affair between you ...
Daily Mail
'People hate cooking turkeys because of the stress,' says Mr Marks, 'but if you have a covered barbecue, you can cook the turkey on that, whatever the ...
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goodtoknow
Roast turkey with herby cranberry stuffing
goodtoknow
Weigh the stuffed turkey to calculate the cooking time. Allow 20 minutes per kg, plus 90 minutes. You'll need to leave the turkey to rest for 20-30 minutes ...
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Copenhagen: reasons to be cheerful
Business Green
... coverage of the Copenhagen Summit with cooking a turkey, advising that opening the oven door every 10 minutes is "not going to do the turkey any good". ...
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No roof for Christmas, but tequila on hand
Salt Lake Tribune
After 21 years cooking the turkey, it should be a snap. Turns out it was more of a bang. At 10:30 am as the oven was preheating, Chris and I noticed smoke ...
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turkey metloaf


Bwog (blog)
Get Up for John Jay Brunch and Get To Know Wilma, Omelet Queen
Bwog (blog)
... own to determine where the pizza is, whether they want "Skim Milk" or "Cold Milk" in their coffee, or whether that "Turkey Meatloaf" is in fact vegan. ...
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2010 College Food Trends: Students Crave Global, National and Regional Comfort ...
PR Newswire (press release)
Apricot-glazed Turkey 2. Meatloaf with Frizzle-Fried Onions 3. Vietnamese Pho (Rice Noodle Soup) 4. Vegetarian Lentil Shepherd's Pie 5. ...
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Daisy Cafe not just for cupcakes
Wisconsin State Journal
Burgers and intriguing varieties of meatloaf such as turkey, pesto and feta or chorizo with pepper jack (plus no-meat loaf with mushrooms, ...
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christmas dinner recipes and christmas cakes and christmas cookies

Gluten-Free Christmas or Thanksgiving Holiday Recipes: Vegetarian ...
By yum
One Response to "Gluten-Free Christmas or Thanksgiving Holiday Recipes: Vegetarian Soy-Free Dairy-free Cornbread Dressing Recipe". Jes Says: December 5th, 2009 at 2:45 pm. What a beautiful and colorful stuffing! I can't wait to try it out since mine is soy-filled and there are definitely a lot of folks out there with soy allergies. ... Our dinner tonight was... gluten-free southern fare: mashed potatoes, vegan gravy, pan fried smoked paprika okra, and homemade pinto beans ...
Book of Yum - http://www.bookofyum.com/blog/
50 Free Christmas Cookie Recipes | FreeStuff.com
By Chad
Here's a free recipe ebook packed with 50 free Christmas cookie recipes, just in time for your holiday baking.
FreeStuff.com - http://www.freestuff.com/
Women of Grace Blog » Blog Archive » "Brilliant" Idea Yields ...
By JBenkovic
Why not post some of our listeners, viewers, and blog readers favorite Christmas recipes? So, I invited everyone to send in their submissions. The following culinary delights were sent to us by Mike from Terre Haute, Indiana. ...
Women of Grace Blog - http://womenofgraceblog.com/
Date, Almond and Clementine Christmas Stollen Recipe by Madalene ...
By Madalene
With Christmas just a few weeks away I thought it's the perfect time for me to make one of my favourite Christmas celebration recipes. As per usual I like to be different and gave this stollen recipe the true British larder twist and ...
The British Larder - http://www.britishlarder.co.uk/
Maven of Savin': FREE Christmas Cookie Recipe eBook
By Maven of Savin'
Maven of Savin shows you weekly sales with coupon match-ups. Find the best deals, coupons, printable coupons, freebies and tools to help you become a maven of savin - saving money, saving time, and saving your mind.
Maven of Savin' - http://www.mavenofsavin.com/

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turkey recipes

Healthy Recipes: Turkey Patties – Food Consumer
Healthy Recipes : Turkey Patties Food Consumer 1. Mix ground turkey, bread crumbs, egg, onions, and mustard in a large bowl. Shape into 4 patties, about 1/2 inch thick.
Kitchn - http://www.kitchn.com.au/
Turkey Tetrazzini – Tasty Kitchen
By Kasey@AllThingsMamma
Since launching Tasty Kitchen last summer, I've been working on getting the Tasty Kitchen blog up and running, so I can communicate with users more easily, highlight delicious recipes, and—the best part—feature the awesomely creative ...
Tasty Kitchen - http://thepioneerwoman.com/tasty-kitchen/
Taste the Goode Life: After the Event
By Shirley
Kadeeae, you too will find a lot of recipes for turkey leftovers also in the Chicken/Turkey recipe section toward the end of last March. But there is always room for more 'left over' recipes, so will be putting these up between now and ...
Taste the Goode Life - http://shirleygoode.blogspot.com/
Turkey Pie Recipe Clipping | RecipeCurio.com
By admin
This recipe was clipped from a newspaper and is probably a promo piece for Armour Star Sliced Dried Turkey since it's called for in the recipe. Recipe is typed below along with a scanned copy. Turkey Pie Recipe Clipping. Turkey Pie ...
RecipeCurio.com - http://recipecurio.com/

Labels:

thanksgiving dinner

Leon's, temple serve up free holiday meals
Livonia Observer
More than 100 people — seniors and families — enjoyed a free Thanksgiving dinner Nov. 25 at Leon's Family Dining in Livonia. The dinner — complete with ...
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turkey cooking times

Can't Cook, I Can Help . . . Thanksgiving Edition, Turkey Alternatives
Eat. Drink. Better. (blog)
These options drastically cut cooking time, but also allow for a great small family meal with plenty of left overs. Using simple preparations, this meal can ...
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Labels:

turkey recipes

Healthy Recipes:Turkey Lasagna
Food Consumer
This week's recipe features the lean goodness of turkey and the vitamin and antioxidant rich vegetables – spinach and tomatoes. Tomatoes are the base for ...
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Labels:

thanksgiving dinner

Washington Post
A super-sized Subaru, stuffed for the holiday
Washington Post
Thanksgiving dinner at our oldest daughter's house in Cornwall, a few miles above the Woodbury shopping center, was happiness filled with family, ...
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Many Join Community Thanksgiving Dinner
East Aurora Advertiser
The Community Thanksgiving Dinner included a variety of people. For many it was a choice between eating at home or joining a few hundred others for a ...
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Labels:

christmas dinner recipes and christmas cakes and christmas cookies

guardian.co.uk
Tom Norrington-Davies' last-minute Christmas recipes
guardian.co.uk
... his fast festive menu, complete with roast, fruity pudding – and something for sprout haters Everything you need for the complete Christmas dinner. ...
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O Christmas cookies! | Philadelphia Inquirer | 12/06/2009
Philadelphia Inquirer
William Woys Weaver, the Devon-based food historian and Yoder's friend, contributed the cookie recipes, part of his campaign - which we'll get to another ...
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Holiday cookie recipe of the day: Glazed Cranberry Nut Drop Cookie
Grand Junction Free Press
AP Test Kitchen It's the 25 holiday cookie recipes of Christmas. Every day through Dec. 25, we will feature a festive recipe. Join the Free Press in baking ...
See all stories on this topic
Best holiday Web sites
Chicago Tribune
A search on "Christmas" pulled up guides to Christmas, Hanukkah and Kwanzaa, including videos, photos and recipes. DECORATING-- Omnifarm.com: Love the tree ...
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Religion calendar for the Erie region
GoErie.com
-CASCADE UNITED METHODIST CHURCH: Free community Christmas dinner, with music by Heaven's Gate, 5-7 pm, 1001 W. 21st St. Everyone welcome. Call 452-3364. ...
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Have yourself a green Christmas
Kidderminster Shuttle
This, and more Christmas vegan recipes, are available from the Vegan Society at www.vegansociety.com. Easy nut roast (Serves 4-6) 1 medium sized onion or 1 ...
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cooking turkey

KIRSTIN RAFINSKI | Taking Thanksgiving traditions to new friends in Poland
The Tribune-Democrat
Once my mom came home from work she began cooking the turkey breasts. She had seasoned the turkey the night before. She cooked all of the pieces of turkey ...
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Healthy Recipes: Turkey Patties
Food Consumer
Mix ground turkey, bread crumbs, egg, onions, and mustard in a large bowl. Shape into 4 patties, about 1/2 inch thick. 2. Spray a large skillet with cooking ...
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Turkey Mole /Mole de Guajalote (Mexico)

1 tbsp. lard or cooking oil

4 serving pieces turkey*

1 to 2 c. turkey or low-fat/nonfat chicken broth*

1 9- to 10-oz. jar mole paste

4 servings cooked rice

Over medium-high heat, melt the lard or heat the cooking oil in a large, ovenproof pan. Brown the turkey pieces. Cover the pan and put it in the oven at 325ºF for 40 to 60 minutes, until the turkey is tender.

Transfer the turkey pieces to a plate. Pour the pan juices into a heat-proof measuring cup. Use a turkey baster to remove the fat that floats to the top of the cup.

Add broth to make 2-1/2 c. of liquid. Pour the liquid into the ovenproof pan and add the mole paste. Stir the mixture until all lumps are dissolved.

Cook the mole over medium heat, stirring constantly, until it becomes thick. Put the turkey pieces back in the pan and spoon the sauce over them. Lower the heat and cook gently for 10 minutes. Serve the mole with rice.

Preparation time: 25 minutes Cooking time: 50 to 70 minutes Serves 4

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Danish Rice Pudding/Riskrem (Denmark)

Rice Pudding:

2 envelopes unflavored gelatin

1/2 c. sugar

1/2 c. water

½ tsp. salt

2 c. milk

½ c. cooked white rice

2 tsp. vanilla extract

1/4 c. chopped almonds

1 c. chilled whipping cream

1. In a saucepan, heat gelatin, sugar, water, and salt. Stir until gelatin is dissolved (about 1 minute). Stir in milk, rice, vanilla, and almonds.

2. Place the saucepan in a bowl of ice water, stirring occasionally for about 15 minutes, until mixture thickens slightly.

3. Beat chilled whipping cream until stiff. Fold into rice mixture.

4. Pour into an ungreased 3/2quart mold. Cover and chill for 3 hours.

5. Turn out and serve cold with raspberry sauce.

Preparation time: 45 minutes Chilling time: 3 hours Serves 8

Raspberry sauce:

1 10-oz. package frozen raspberries, thawed

½ c. apple or currant jelly

1 tbsp. cold water

3/2 tsp. Cornstarch

1. In a saucepan, bring raspberries (with juice) and jelly to a boil.

2. Combine water and cornstarch in a bowl. Then stir into raspberries. Bring to a boil again, stirring constantly for 1 minute.

3. Serve warm sauce on top of cold pudding.

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Planet Hollywood Pot Stickers

1/4 lb turkey,Ground

1/2 t fresh ginger,Minced

1 t green onion,Minced

1 t water chestnuts,Minced

1/2 t soy sauce

1/2 t black pepper,Ground

1/4 t red pepper flakes,Crushed

-(no seeds)

1/4 t salt

1/8 t garlic powder

1 egg,beaten

Vegetable oil for frying

12 wonton wrappers,(3 x 3-inch

- size)

**On the side**

Hoisin sauce

1. In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers -- 1 to 2 inches should be enough.

2. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.

3. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients.

4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce.

Serves 3 to 4 as an appetizer.

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Brick Oven Mushroom And Turkey Cheese Sub

1 4 mushrooms --,Sliced

1 TB Butter

: Salt And Pepper

6 oz Roasted Turkey

1/4 c White Cheddar Dipping Sauce

7 Inch Baguette -- Sliced

2 oz Swiss Cheese -- Sliced

Preheat the oven to 450. Saute the mushroom slices in the butter. Season with salt and pepper. Heat the roasted turkey breast in a microwave until warm. Heat the white cheddar dipping sauce until hot. Slice the baguette without cutting all the way through. Hinge the bread open and spread some of the cheese sauce on the faces of the bread. Load the turkey breast into the sliced baguette. Salt and pepper it. Pour the remaining cheese sauce over the turkey.

Spread the mushrooms over the cheese sauce. Bake the open sandwich for 4 minutes. Put the swiss cheese on top of the other ingredients and bake for 2 minutes more. Slice the sandwich in half before serving.

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TURKEY CASSEROLE


1/2 c. cooked, enriched noodles

4 oz. cooked turkey, bite-size pieces

1/2 c. green beans, divided

1/4 c. canned, sliced mushrooms

1 oz. red onion, chopped

1 tsp. chopped pimento

1/4 tsp. nutmeg

1/4 tsp. salt

2 tbsp. skim milk

Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes.


1 serving.

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TURKEY AND POTATO SALAD


4 oz. cooked turkey or chicken, bite size pieces

1 (3 oz.) boiled potato, chopped

1 tbsp. mayonnaise

1 tsp. chopped pimento

1/2 tsp. dehydrated parsley flakes

1/2 tsp. nutmeg

1/2 tsp. sage

1/4 tsp. salt

Dash of pepper

Lettuce leaves

Combine all ingredients except lettuce; mix well. Chill. Serve on lettuce leaves.


Makes 1 serving.

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TURKEY HASH


Possibly the simplest way in which to utilize left-over turkey meat is to make it up into hash. Such a dish may be used for almost any meal, and when made according to the recipe here given it will suit the taste of nearly every person.

2 Tb. butter

1/2 c. coarse rye-bread crumbs

1 small onion, sliced

2 c. finely chopped cold turkey

1/2 c. finely chopped raw potato

1/2 tsp. salt

1/8 tsp. pepper

1 pt. milk

Melt the butter in a saucepan. When brown, add to it the rye-bread crumbs and mix well. Then add the sliced onion, chopped turkey, potato, salt, and pepper. Cook for a short time on top of the stove, stirring frequently to prevent burning. Pour the milk over the whole, and place the pan in the oven or on the back of the stove. Cook slowly until the milk is reduced and the hash is sufficiently dry to serve.

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ROASTING TURKEY

--In America, roast turkey is usually considered as a holiday dish, being served most frequently in the homes on Thanksgiving day. However, at times when the price is moderate, it is not an extravagance to serve roast turkey for other occasions. Roasting is practically the only way in which turkey is prepared in the usual household, and it is by far the best method of preparation.

Occasionally, however, a very tough turkey is steamed before roasting in order to make it sufficiently tender. The preparation of roast turkey does not differ materially from the method given for the preparation of roast chicken. After the turkey is cleaned, drawn, and prepared according to the directions previously given, rub the inside of the cavity with salt and pepper. Then stuff with any desirable stuffing, filling the cavity and also the space under the skin of the neck where the crop was removed. Then sew up the opening, draw the skin over the neck and tie it, and truss the turkey by

forcing the tip of each wing back of the first wing joint in a triangular shape and tying both ends of the legs to the tail. When thus made ready, place the turkey in the roasting pan so that the back rests

on the pan and the legs are on top. Then dredge with flour, sprinkle with salt and pepper, and place in a hot oven. When its surface is well browned, reduce the heat and baste every 15 minutes until the turkey is cooked. This will usually require about 3 hours, depending, of course, on the size of the bird. For basting, melt 4 tablespoonfuls of butter or bacon fat in 1/2 cupful of boiling water. Pour this into the roasting pan. Add water when this evaporates, and keep a sufficient amount for basting. Turn the turkey several times during the roasting, so that the sides and back, as well as the breast, will be browned. When the turkey can be easily pierced with a fork, remove it from the roasting pan, cut

the strings and pull them out, place on a platter, garnish, and serve. Gravy to be served with roast turkey may be made in the manner mentioned for making gravy to be served with fried chicken.

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PREPARATION OF TURKEY

The preparation of a plucked turkey for cooking is almost identically the same as that of a plucked chicken. Begin the preparation by singeing it; that is, hold it over a flame and turn it so that all the hairs on the skin will be burned off. Then look the skin over carefully, remove any pin feathers that may not have been removed in plucking, and wash it thoroughly. Next, cut off the head, leaving as much of the neck as possible. Draw the tendons from the legs as in preparing chicken; the ease with which this can be done will depend greatly on the length of time the turkey has been killed. Then cut off the legs at the first joint above the foot.

Having prepared the external part of the turkey, proceed to draw it. First, remove the crop by cutting a slit lengthwise in the neck over the crop, catching it with the fingers, and pulling it out. Next, cut a slitbetween the legs, below the breast bone, and draw out the internal organs. Clean and retain the giblets. Remove the lungs, wash out the cavity in the turkey, and cut off the oil bag on the back, just above the tail.

Turkey prepared in this way is ready to stuff and roast. It is never cut into pieces in the ordinary household until it has been cooked and is ready to serve. Directions for carving are therefore given later.

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SELECTION OF TURKEYS FOR THANKSGIVING DINNER

Turkeys rank next to chickens in popularity as food. They are native to America and are perhaps better known here than in foreign countries. Turkey is a much more seasonal food than chicken, it being best in the fall. Cold-storage turkey that has been killed at that time, provided it is properly stored and cared for, is better than fresh turkey marketed out of season.

The age of a turkey can be fairly accurately told by the appearance of its feet. Very young turkeys have black feet, and as they mature the feet gradually grow pink, so that at more than 1 year old the feet will be found to be pink. However, as the bird grows still older, the color again changes, and a 3-year-old turkey will have dull-gray or blackish looking feet. The legs, too, serve to indicate the age of turkeys. Those of a young turkey are smooth, but as the birds grow older they gradually become rough and scaly. A young turkey will have spurs that are only slightly developed, whereas an old turkey will have long, sharp ones.

Turkeys are seldom marketed when they are very young. But in spite of the fact that this is occasionally done, the mature birds are more generally marketed. Turkeys often reach a large size, weighing as much as 20 to 25 pounds. A mature turkey has proportionately a larger amount of flesh and a smaller amount of bone than chicken; hence, even at a higher price per pound, turkey is fully as economical as chicken.

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Appetizers For Thanksgiving

Vegetables In Dill Dip

3/4 tsp crushed dill dip weed
2/3 cup fat free sour cream
1 tsp crushed dried parsley
2/3 cup sour cream mayonnaise
2 tsp Beau Monde seasoning
2 tsp dried onion flakes, crushed
Assorted cold vegetables

  • Combine sour cream and mayonnaise in a large mixing bowl. Now stir in the dill weed, parsley, onion flakes and Beau Monde seasoning.
  • Now cover the bowl and refrigerate it overnight.
  • Transfer this mixture in a serving bowl and serve with assorted cold vegetables.

Cheese Balls Delight


8 ounces softened cream cheese
3/4 cup finely chopped pecan nuts
2 ounces softened blue cheese
1 finely minced, large garlic clove
3 dashes Tabasco sauce
2 ounces grated sharp cheese
1/8 tsp cayenne pepper
1 1/2 tsp Worcestershire sauce
Paprika
Chopped parsley

  • Cream the cheese and blend in all the ingredients except paprika and parsley.
  • Now mix in half the nuts and form the mixture in 1 large ball.
  • Then roll the ball in the mixture of remaining nuts, parsley and paprika.
  • Delicious cheese balls are ready.

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Thanksgiving Candy

Turkey Candies Receipe


15 Chocolate candy stars
15 Caramels (unwrapped)
15 Scalloped chocolate-frosted shortbread cookies
15 pieces Candy corn


Firstly place each chocolate candy star (point side up) on work surface.
Then place one caramel on waxed paper and microwave on high for about 10 seconds so that they are slightly softened.
After that place softened caramel on tip of the chocolate candy star, pressing down so that they stick together.
To make the tail, press chocolate cookie (striped side facing forward) firmly against the soft caramel to stand upright.
Then Press candy corn on top of caramel to give shape of turkey's beak.


Peppermint Candy Receipe


1 pound white chocolate
1/2 cup peppermint crunch

  • Melt the white chocolate and stir it occasionally.
  • Let it cool slightly before adding the crunch to it.
  • Now stir it gently and then pour it on the cookie sheet with sides to harden.
  • To spread it evenly, tap it gently.
Red Cinnamon Candy Receipe


2 tsp cinnamon oil
3 cup sugar
1 cup water
1 cup karo
1 tblsp red food coloring
1 pair scissors
  • In a saucepan, combine sugar, karo and water.
  • Cook the mixture until it becomes hard and then remove from heat.
  • Now add red food coloring to it and stir well. Then add cinnamon oil and stir it.
  • Grease the cookie sheet and pour the mixture on it.
  • When the mixture gets cool enough, cut it in bite-size pieces with the help of scissors.
  • Roll the pieces in powdered sugar and serve.

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Marinade Turkey

2 cut up cloves of garlic
1/2 tsp oregano
1 tblsp salt
1/2 tsp pepper
1/2 tsp seasoned salt
1/2 cup oil
Juice of 1 lemon

  • Take a defrosted turkey and keep aside.
  • Combine all the ingredients in a mixing bowl and rub over the defrosted turkey the night before.
  • Now cover the turkey and refrigerate until the next day.
  • Cook the turkey the next day.

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Thanksgiving Stuffed Turkey

1 pound butter
3 cups chicken broth
2 cups minced peeled onions
21 pound turkey (1 whole turkey)
2 cups minced celery
24 ounce seasoned bread stuffing
12 ounce corn bread stuffing

  • First of all, melt butter in a frying pan and then cook onions and celery in it till it becomes soft and limp.
  • Then add the chicken broth to it and heat to warm.
  • Take a large mixing bowl and place breadcrumbs in it.
  • While adding the hot liquid and vegetable mixture, toss the breadcrumbs lightly.
  • Now remove the giblets and the neck and wash the turkey with cold water. Now blot it dry with the help of paper towels. Then rub salt and pepper on it.
  • Spread the stuffing in the cavity of the turkey and pack it loosely.
  • Now close the skin of the turkey with the help of skewers and tie the drumsticks together.
  • Put the turkey in a roasting pan and then place it on the wire rack of the oven sprayed with non-stick cooking spray. Baste it with 1/2 cup melted butter and cover it tightly with the aluminum foil, sealing the edges.
  • Now roast the turkey in a preheated oven at 350 F, for about 3 1/2 to 4 hours.
  • Baste the turkey once every hour with half cup melted butter and re-seal the foil again.
  • If the turkey does not brown then remove the foil from the breast. Test for doneness and check the internal temperature after 3 1/2 hours.
  • Now remove the turkey from wire rack and place it on the platter and allow it to stand for 10 to 15 minutes before carving.
  • Remove the stuffing to the serving bowl, the thanksgiving stuffed turkey is ready.

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Thanksgiving Dinner Menu

· Seethed [boiled] Lobster,
· Roasted Goose,
· Boiled Turkey,
· Fricase of Coney,
· Pudding of Indian Corn Meal with dried Whortleberries,
· Seethed Cod,
· Roasted Duck,
· Stewed Pumpkin,
· Roasted Venison with Mustard Sauce,
· Savory Pudding of Hominy and
· Fruit and Holland Cheese.



· Goose,
· Duck,
· Ham,
· Corn soup
· Berries
· Some of the sea's harvests,
· Sweet potatoes,
· Pumpkin Pies,
· Peas,
· Rice dishes,
· Maple sugar candies
· Squash
· Beans and
· Exotic vegetables.

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Turkey Stock



Turkey Carcass
½ large Onion, cut into chunks
½ cup sliced Carrots
1 whole dried Red Pepper (optional)
1 Celery Rib, chopped into 1" pieces
2 Cloves Garlic
8-10 cups Water

  • Take a large saucepan and put the turkey carcass with water and cook over high heat.
  • Then add carrots, celery, garlic, onion and red pepper. Now cover the saucepan and bring it to boil, then reduce the heat and skim off any scum from the surface.
  • Again cover the saucepan and simmer for 3 hours.
  • Then remove from heat and discard the turkey bones, meat and vegetables and pour into shallow containers and refrigerate for overnight and remove any scum formed from the surface in the morning and again stock it by refrigerating it.

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Turkey Cheese & Rice Quiche

3 cups cold cooked rice
1 cup shredded cheese
2 cups cold chopped cooked turkey
3 eggs
2 finely diced medium tomatoes
1/2 cup milk
1/4 cup sliced scallions
1 tblsp chopped fresh basil
1/2 cup diced green pepper
Salt and pepper
Red pepper to taste

  • Grease a flat casserole.
  • Mix together all the ingredients except the cheese.
  • Now top with shredded cheese
  • Bake it in an oven, preheated at 375 F.
  • Serve it hot.

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Herb Roasted Turkey

1 15 pound thawed turkey
2-3 tblsp olive oil
3 large lemons
1/4 cup brown sugar
2 large limes
1/4 cup dry white wine
1 1/2 tsp salt
1/2 tsp black pepper

Pan Gravy:

1 bunch marjoram
1 bunch fresh sage
1 bunch thyme

  • Remove all visible far from the turkey including the giblets and the neck and reserve them for gravy.
  • Rinse the turkey with cold running water and drain well. Soak all the water with the help of paper towels and blot it dry.
  • Now peel the lemons and limes and obtain enough juice from them at least 2 tblsp from each. Then place the remaining lemons and limes in the cavity of the turkey and then sprinkle 1 tsp salt in the cavity.
  • Mix brown sugar, wine and all the citrus juices in a small mixing bowl and reserve it for glazing.
  • Without totally detaching the skin from the breast of the turkey, just loosen it and place 1 tblsp each of sage and marjoram under the skin and then replace the skin.
  • Now fold the neck skin and hold it to the back with the help of the skewers. Return the legs to the tucked position and fold the wings behind the back.
  • Rub the turkey with salt, pepper, and salad oil and put it in a large shallow roasting pan. Mow place it on the wire rack sprayed with a non-stick cooking spray.
  • Now roast the turkey for about 3 to 3 1/2 hours in a preheated oven at 325 degrees and baste with the pan juices. Roast till the temperature of the thigh becomes 180 degrees.
  • During the last 30 minutes of roasting, baste the turkey with citrus glaze and loosely cover with a lightweight foil to prevent the excessive browning.
  • Now remove the turkey from the oven and allow it to stand for 15 to 20 minutes before carving.
  • The herb roasted turkey with wine is ready.

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Vegetarian Recipe For Thanksgiving Day

PATATO RECIPES

2 pounds sweet potatoes
1 cup gingersnap crumbs
2 tblsp butter
1 egg
1/4 tsp salt
1 bag mini marshmallows
1 tblsp brown sugar
1/4 tsp nutmeg
1/4 tsp cinnamon


1. Boil the sweet potatoes cut in chunks until they become tender.
2. To this, add butter and spices and mash.
3. Then stir in an egg and continue to mix.
4. Refrigerate this mixture until firm.
5. Now form balls out of this mixture and place 1 2 marshmallows in each ball.
6. Then roll in the gingersnap and spread on the cookie sheet. Then bake this mixture for about 10 to 15 minutes at 400 degree F.
7. Serve hot.

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Noodle Soup With Turkey

2 cups cubed cooked turkey
5 cups water
1 cup finely sliced fresh mushrooms
1 cored and coarsely chopped medium apple
3 ounce package of chicken flavored ramen noodles
2 3 tsp curry powder
1/2 cup canned sliced water chestnuts

  • Combine water, the flavoring powder from the noodles and the curry powder in a large saucepan and bring it to boil.
  • Now break the noodles and add the noodles and mushrooms to the mixture in the saucepan.
  • Now reduce the heat and simmer, keeping the saucepan uncovered for 3 minutes and stir it constantly.
  • Add turkey, apple, chestnuts and water and heat it for a while.
  • Serve the soup hot.

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A Pasta Recipe For Thanksgiving Day Menu

Basic Fresh Pasta Dough

1 cup Unbleached flour

1 cup Semolina or durum flour

1 tsp Salt

1 Tbs Olive oil

3 Eggs (or more); beaten

  • PLACE ALL ingredients except egg into a food processor. Add the egg a bit at a time while pulsing. When the dough forms into pellets, you've added enough eggs. Turn the dough onto a work surface and knead together into a stiff mass. Let rest for 15 minutes before rolling into pasta.
Servings: 4

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A Cheesecake Recipe For Thanksgiving Day

1 cup Soft wholewheat bread
crumbs
1/4 cup Bran (natural)
1/4 cup Brown sugar subs.
SugarTwin
1/2 tsp Ground cinnamon
2 Tbs Butter or margarine
FILLING
1 Tbs Unflavored gelatin (1 pkg)
1/3 cup Water
2 cup 2% cottage cheese
1/3 cup Orange juice
1 tsp Orange rind
1 sm Banana
2 Tbs White sugar subs.
SugarTwin
1 tsp Lemon juice
1 sm Orange
8 Strawberries or grapes



1.CRUST Combine crumbs, bran, sweetener and cinnamon in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of or 8" springform pan.
2 FILLING In small saucepan, sprinkle gelatin over water and let stand for 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature.
3 In food processor or blender, combine cottage cheese, orange juice, orange rind, banana, sweetener, lemon juice and dissolved gelatin. Puree until smooth (or mash cottage cheese and banana along with sweetener, juices and gelatin or press through sieve).
4 Pour over prepared crust. Cover and chill in refrigerator 2-4 hours or until set.
5 At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan.
6 Peel orange, removing pith and thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices. Makes 8 servings.
7 /8 cheesecake 1 Fruits & Vegetables Choice, 1 Protein Choice 12 g
carbohydrate, 10 g protein, 4 g fat 124 calories

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Turkey Spinach Lasagne


ingredients
100g/4oz frozen chopped spinach
vegetable oil for greasing
50g/2oz low-fat ricotta cheese
475g/1lb 1oz chopped
cooked turkey
500ml/18fl oz ready-prepared
spaghetti sauce
225g/8oz low-fat mozzarella
cheese, sliced
50g/2oz Parmesan cheese,
freshly grated


• Preheat the oven to 180°C/350°F/Gas mark 4.
• Thaw the spinach and squeeze out any liquid. Put about one-third of the spinach in the bottom of a lightly oiled casserole dish.
• Spread half of the ricotta over the spinach. Sprinkle on half of the turkey, and spoon over half of the spaghetti sauce. Top with half of the mozzarella. Repeat the layering process, finishing with the final third of spinach. Sprinkle the Parmesan cheese over the top.
• Bake in the oven for 45–50 minutes. Serve hot.

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Turkey And Macaroni Cheese




Ingredients
1 onion, chopped
150ml/5fl oz vegetable stock
25g/1oz low-fat spread
25g/1oz plain flour
300ml/10fl oz skimmed milk
50g/2oz low-fat Cheddar
cheese, grated
1 teaspoon mustard powder
225g/8oz macaroni
4 rashers smoked turkey, halved
3 tomatoes, sliced
3 fresh basil leaves
1 tablespoon freshly grated


• Put the onion and stock in a non-stick frying pan. Bring to the boil, stirring occasionally, and cook for 5–6 minutes until the stock has reduced entirely and the onion is transparent.
• Put the low-fat spread, flour and milk in a saucepan, and season with salt and pepper. Whisk together over a medium heat until thickened and smooth. Draw aside and add the Cheddar, mustard and onion.
• Preheat the grill until medium-hot. Cook the macaroni in a large pan of lightly salted boiling water until al dente. Drain the macaroni thoroughly, and stir into the sauce. Transfer to a shallow ovenproof dish.
• Arrange the turkey rashers and tomatoes overlapping on top of the macaroni cheese. Tuck in the basil leaves, then sprinkle with the Parmesan and set under the grill to lightly brown the top. Serve hot.

salt and freshly ground black pepper

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Chillies stuffed with turkey




Ingredients
vegetable oil for greasing
4 large fresh green chillies
100g/4oz low-fat Cheddar
cheese, grated
350g/12oz cooked turkey breast,
cut into 1cm/1⁄2in strips
100g/4oz plain flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
125ml/4fl oz skimmed milk
3 eggs
150g/5oz mature Cheddar
cheese, grated


• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly brush a large baking dish with vegetable oil.
• Slit the chillies on one side, remove the seeds and open out flat.
• Fill each chilli with a mixture of the low-fat Cheddar cheese and turkey.Fold over the edges of the chillies, and put seam side down in the prepared baking dish.
• In a medium bowl, combine the flour, baking powder and salt.
• In a small bowl, whisk the milk and eggs together, then slowly add to the flour mixture, beating until smooth. Pour over the chillies. Bake in the oven for 15 minutes.
• Remove from the oven, and sprinkle with the mature Cheddar cheese.

Serve hot.

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Bacon-wrapped turkey burgers

Ingredients
12 rashers back bacon
450g/1lb minced turkey
200g/7oz dried breadcrumbs
1 teaspoon Worcestershire sauce
1⁄2 teaspoon garlic salt
salt and freshly ground black pepper

• Preheat the grill until hot.
• In a frying pan, dry-fry the bacon until beginning to crisp. Remove and set to one side.
• Mix together the turkey, breadcrumbs, Worcestershire sauce and garlic salt. Season with salt and pepper. Shape the mixture into 6 patties.
• Crisscross 2 rashers of bacon on each patty, tucking the ends under and securing with cocktail sticks. Cook under the hot grill for about 4 minutes on each side until the turkey springs back when touched and is no
longer pink. Serve hot.

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Turkey And Tomato Hotpot




Ingredients
25g/1oz white bread, crusts
removed
2 tablespoons milk
1 garlic clove, crushed
1⁄2 teaspoon caraway seeds
225g/8oz minced turkey
1 egg white
350ml/12fl oz chicken stock
400g/14oz canned chopped
plum tomatoes
1 tablespoon tomato purée
100g/4oz easy-cook rice
salt and freshly ground black pepper


• Cut the bread into small cubes and put into a mixing bowl. Sprinkle the milk over them, and leave to soak for 5 minutes.
• Add the garlic, caraway seeds and turkey. Season with salt and pepper, and mix well.
• Whisk the egg white until stiff, then fold, half at a time, into the turkey mixture. Refrigerate for 10 minutes.
• While the turkey mixture is chilling, put the stock, tomatoes and tomato purée into a large saucepan and bring to the boil. Add the rice, stir and cook for 5 minutes. Reduce the heat to a gentle simmer.
• Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop them into the stock, and simmer for a further 8–10 minutes until both the turkey balls and rice are cooked. Serve immediately.

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Turkey Metloaf

Ingredients
1 tablespoon olive oil
1 onion, chopped
1 green pepper, seeded and finely
chopped
1 garlic clove, chopped
450g/1lb minced turkey
50g/2oz fresh white breadcrumbs
1 egg, beaten
50g/2oz pine nuts
12 sun-dried tomatoes in oil, drained
and chopped
75ml/3fl oz milk
2 teaspoons chopped fresh rosemary
1 teaspoon fennel seeds
1⁄2 teaspoon dried oregano
salt and freshly ground black pepper

• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a frying pan. Add the onion, green pepper and garlic,and sweat over a low heat for 8–10 minutes, stirring frequently, until the vegetables are just softened. Remove from the heat and leave to cool.
• Put the minced turkey in a large bowl. Add the onion mixture and all the remaining ingredients, and mix thoroughly.
• Transfer to a 21 x 11cm/8 x 4in loaf tin, packing down firmly. Bake in the oven for 1 hour until golden brown. Serve hot.

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Turkey Gambo

Ingredients

25g/1oz margarine
225g/8oz fresh okra, chopped into
2.5cm/1in pieces
150g/5oz celery, chopped
1 onion, chopped
1 small green pepper, seeded
and chopped
2 garlic cloves, minced
225g/8oz tomato purée
400g/14oz canned chopped
plum tomatoes
200g/7oz cooked turkey, chopped


• Melt the margarine in a large frying pan. Add the okra and sauté for about 5 minutes until the okra loses its shiny appearance. Remove the okra pieces to a bowl.
• Add the celery, onion, green pepper and garlic to the pan. Sweat over a medium heat until the onion is soft and transparent. Add the tomato purée, tomatoes, 450ml/3⁄4pt water, okra mixture and turkey.
• Reduce the heat to low, and cook for 10 minutes or until the turkey is heated through. Serve hot with rice.

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A Starter For Thanksgiving Dinner: Baked Mushrooms

ingredients
8 large flat mushrooms, wiped
with damp kitchen paper
2 tablespoons olive oil
250g/9oz Taleggio or Brie
cheese, thickly sliced
1 bunch of fresh lemon thyme,
leaves only
salt and freshly ground
black pepper


• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Trim the stalks from the mushrooms. Put the mushrooms, rounded cap side down, in a medium roasting dish. Season with salt and pepper.
• Pour the olive oil over the mushrooms. Place the cheese slices on top, and finally sprinkle with the lemon thyme. Bake in the oven for 20–25 minutes until the cheese has melted. Serve hot.

SERVES 4

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A Film About Thanksgiving


An Old Fashioned Thanksgiving


For Detail Information: See Imdb

Or more : see avaxhome

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Lentil and Beef Soup For Thanksgiving Dinner

ingredients
300g/11oz dried red lentils,
picked and rinsed
225g/8oz stewing beef, cubed
1 leek, finely chopped
3 large carrots, finely chopped
2 celery sticks, finely chopped
1 tablespoon vegetable oil
2 onions, finely chopped
2 tablespoons plain flour
50ml/2fl oz dry white wine


• Bring 1.8 litres/3pt water to the boil in a large heavy saucepan. Add the
lentils, beef, leek, carrots and celery. Return to the boil, then reduce the
heat, cover the pan and simmer for 40 minutes.
• Remove the beef, drain on kitchen paper and brown in the oil in a frying
pan over a high heat. When the pan is very hot, add the onions and sauté
for 15 minutes, stirring frequently. Sprinkle the flour over the onions and stir
with a wooden spoon until the flour browns.
• Pour 225ml/8fl oz of the lentil mixture over the onions and stir vigorously.
Add the white wine; cook for a further 1 minute. Tip the contents of the
frying pan into the lentil mixture. Simmer for 30 minutes before serving.

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Planning Thanksgiving Party

Thanksgiving celebrations are all about gathering together and enjoying the companionship of friends and family. While the turkey dinner may be the highlight of your Thanksgiving party, make sure the events before and after dinner are just as memorable.

Pick Your Party Type
Decide what kind of Thanksgiving party you want to host. Consider all the factors, such as how big your space is and if kids will be attending. If it’s a big family affair with lots of children, don’t plan a formal dinner party. If you’re just inviting a few close friends over, it might be fun to dress up and use the best china. After thinking about all these factors, make the final decisions on a guest list and the style of party you’re planning.

Decorations
To make your gathering feel truly festive, decorate the house with lovely and inexpensive decorations. The rich natural colors of fall provide a perfect backdrop to the day. Whether you are having a formal or a casual Thanksgiving party, these decoration ideas can transform your home into a cornucopia of comfort and style.

Outdoors

  • Welcome everyone by hanging a festive fall wreath on the front door. You can make one with supplies from your local craft store or purchase one.
  • Decorate your entryway with pumpkins. Gather a variety of pumpkins in different colors, sizes and textures, and arrange them artfully among some fall foliage.
  • Arrange decorative gourds and Indian corn in some wicker baskets or empty flower pots and arrange them on each step leading to your front door. Tie orange, brown or other autumn-colored ribbons to the pots.
  • Make a whimsical scarecrow with old clothes, a painted pumpkin head and a floppy straw hat. Seat it on a hay bale, and decorate around it with dried corn stalks and pumpkins.

Indoors

  • Create simple clusters of fall beauty with varying sizes of pillar candles set atop silk autumn leaves. Add gold ribbons for extra sparkle.
  • Make nut pillars by taking Styrofoam shapes and hot-gluing various nuts (in the shells) , completely covering the foam center. Walnuts, pecans, almonds and even acorns work well.
  • Use fall colors to accent the table, such as a rich brown table runner or burnt orange napkin rings.
  • Try hanging garlands of artificial autumn leaves over window treatments and above doorways. Accent with bundles of dried flowers.

Pre-Dinner Activities
If the guests are arriving at least an hour before dinner, it’s a good idea to have a few things for them to do during the Thanksgiving party while you’re attending to last-minute dinner tasks. Depending on the age of your guests, you can keep everyone busy until its time to dine.

For kids, prepare a station with crayons, pencils and a few Thanksgiving-related activities, such as coloring pages, crossword puzzles or hidden pictures. Don’t try to do a detailed craft that needs your attention to explain because you’ll simply be too busy at this point. Save the fun projects for after dinner when everyone is relaxing.

For adults, have a few appetizers set out. Nuts, cheese and crackers, chips and dips or a veggie tray are good starters. Recruit a helper to prepare beverages for everyone, from a little wine to refreshing soft drinks. Create a welcoming atmosphere for the Thanksgiving party with soft music playing and perhaps a few family photo albums setting out for relatives to browse through.

Post-Dinner Activities
While many families head to the TV to catch some great college football games, other families like to play games and spend quality time together. Here are some Thanksgiving party ideas on how to keep everyone entertained while they’re digesting and waiting for pumpkin pie.

Play games. Choose family favorites where everyone can play, such as Win, Lose or Draw, dominoes, Scrabble, Monopoly or other traditional competitions. Or get really creative and organize a Jeopardy-style game with either Thanksgiving trivia or guest-specific questions, such as “This person’s high school tennis team won the state championship.”


Create a slideshow. Bridge generations and bring long-distance relatives closer by renting an LCD projector and showing a compilation of family photos or snippets of home videos.

Take it outside. Many families have outdoor traditions, such as sledding, touch football, 4-wheeling or snowmobiling.

Get crafty. Establish a craft tradition while some guests watch the big game. Try sewing a baby quilt for an expecting family member, creating homemade Christmas ornaments or adding a few pages to an annual Thanksgiving family scrapbook. Don’t forget a craft table for the kids, including turkey puppets, marshmallow and apple turkeys or paper pilgrim hats.

Be thankful. If the mood is right, try a simple devotional. Say a traditional Thanksgiving prayer, read scripture or just give guests the opportunity to express gratitude for things and people in their lives.

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Chocolate Cream Drops For Thanksgiven Day Dinner



These are so good. Once you try them, you will be hooked. Be very careful, as
with all cookies, not to overbake. They should be relatively soft.

INGREDIENTS
1/2 cup unsalted butter, softened
1/2 cup shortening
1 3-ounce package cream cheese, softened
1-1/2 cups sugar
1 egg, well beaten
2 tablespoons milk
1/2 teaspoon vanilla
2 ounces unsweetened chocolate, melted
2-1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup chopped walnuts


Preheat oven to 350° F. Thoroughly cream together the butter, shortening,
cream cheese and sugar. Add egg, milk and vanilla; beat well. Stir in cooled
chocolate. Sift together the flour and salt. Add to batter; blend well. Stir in nuts.
Drop by teaspoons onto greased cookie sheets. Bake approximately 10 minutes.

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Baked Beans For Christmas

Canned baked beans simply can not compare to homemade. And they are so
easy to make, especially in a slow cooker. An alternate cooking method would
be to place in a very slow oven or, combine methods and cook until tender in the
cooker and then bake in slow oven for a short time. This recipe calls for navy
beans. For something a bit different, try using large dried lima beans. By the
way, those canned beans can be made much better if "doctored up" with bacon,
onions, ketchup, brown sugar, etc.
INGREDIENTS
6 strips of bacon
1 large onion, chopped
1 large green pepper, chopped
4 cups dried navy or great northern beans
8 cups water
1/2 cup dark corn syrup
1/2 cup ketchup
1/4 cup dark brown sugar
1 teaspoon yellow mustard
1/2 teaspoon cinnamon
Salt and pepper to taste


In slow cooker set on medium heat, fry bacon until slightly crisp. Remove from
pan and break into 2-inch pieces. Sauté onion and green pepper in bacon
grease until tender. Add beans, water, bacon pieces and remaining ingredients.
Stir well to combine. Cook according to the directions for the cooker or until
beans are tender and broth has thickened, at least 8 hours. (Can be made
ahead and reheated in cooker, on top of stove or in the oven.)
Notes: The amount of corn syrup and brown sugar depends on your taste for
sweetness. Sometimes, I use less. More ketchup can be added. Don't overdue
the cinnamon. This recipe can be halved

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Turkey w/ Cornbread Stuffing


1/4 lb Butter
1 Turkey,fresh (12-16#)
1/2 lb Salt pork,thinly sliced
CORN BREAD STUFFING
2 pk Corn bread mix (10 oz)
1/2 c Celery,chopped
1 Onion,medium,minced
1/2 c Butter
2 Egg yolks
Salt
Pepper
TURKEY STOCK
Turkey giblets+neck & wings
3 c Water
1/2 Onion,small,sliced
1/2 Garlic clove
1/2 Bay leaf
1/8 ts Basil,crumbled
1/8 ts Rosemary,crumbled
1/8 ts Thyme,crumbled
1/8 ts Salt
TURKEY GIBLET GRAVY
1/4 c Pan drippings
1/4 c Flour
1 c Water
2 c Turkey stock
Turkey giblets,cooked,choped
Salt
Pepper



1. Preheat oven to 425F.~ 2. Cut butter into very thin slices; place in freezer to
harden while you prepare bird.~ 3. Wash turkey inside and out. Remove and
reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the
breast, separate the skin from the meat by working your fingers between them.
Slice your hand under skin as far as you can go and gently free the skin on both
sides of the breast. Loosen it around the upper part of the legs, stopping about
halfway down the legs. Insert slices of the cold butter, first under the leg skin,
then under the breast skin. Reshape the loosened skin on the bird by patting it
gently back in place. It will sag a bit but dont let that upset you; it will cook back
in place. Wrap bird loosely in waxed paper and refrigerate while preparing
stuffing.~ 4. Fill cavity of turkey loosely with stuffing. (Place any remaining
stuffing in a shallow baking dish and place in oven about 30 minutes before bird
is roasted. Bake until firm and lightly browned.) Fasten neck skin of turkey to
body with skewer. Push legs under band of skin at tail or tie to tail. Place slices
of salt pork over breast and fasten with wooden picks. Place turkey on its side on
rack in shallow open roasting pan.~ 5. Cook for 15 minutes, then turn bird on
other side and roast for 15 minutes longer.~ 6. Lower temperature to 325F. and
continue to roast turkey, turning the bird from side to side and basting often with
the drippings from pan, for about 3-1/2 to 4 hours, or until juices run yellow - no
longer pink - when thigh is pierced with a fork. Roast turkey breast side up for the
last 15 minutes of cooking time. (Remove and discard salt pork when crisp and
most of fat has been rendered. If fat in pan bgins to burn, add a few tablespoons
of water.) Transfer turkey to serving platter and let rest 30 minutes before
carving. Reserve all drippings in pan for gravy.~ ~ *** CORN BREAD STUFFING
***~ 1. Prepare corn bread, following label directions, or use your own favorite
recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing
bowl.~ 2. Saute celery and onion in butter in a large skillet until soft. Spoon
vegetables and butter over corn bread crumbs.~ 3. Beat egg yolks in a mediumsized
bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend.
Season with salt and pepper to taste.~ Makes approximately 3 quarts, or 12
cups.~ ~ *** TURKEY STOCK ***~ 1. Combine giblets, neck, and wing tips with
water in a large saucepan; add remaining ingredients. Bring to boil, then lower
heat and simmer for about 15 minutes, or until liver is tender. Remove liver and
continue to simmer mixture for about 1 hour, or until remaining giblets are
tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve
stock.~ ~ *** TURKEY GIBLET GRAVY ***~ 1. Pour off all turkey fat from
roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan.
Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and
2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits
in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain
gravy into saucepan; add chopped giblets and reserved liver. Taste; season with
salt and pepper if needed

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New England Roast Turkey with Chestnuts and Fruit


CHESTNUTS AND FRUIT
2 c Fresh or canned chestnuts;
6 Quince or 3 tart apples
1 sm Lemon
1/4 lb Butter
1 c Apple cider
1 c Hard apple cider or apple
1 c Fresh chicken or turkey
3 tb Applejack or Calvados
Salt
Pepper
12 lb Turkey
1/4 lb Butter
Salt
Pepper


PREPARATION: If using fresh chestnuts, heat oven to 400?F. With a small,
sharp knife, cut a slit in each fresh chestnut, spread in a shallow baking pan, and
roast for 15 to 20 minutes. Peel off both outer and inner skins while still warm. If
they cool and become difficult to peel, reheat. Peel and core quince and cut into
1-inch chunks. Squeeze 1 tablespoon lemon juice over quince and toss. Melt 4
tablespoons of the butter in a large frying pan. Add chestnuts and quince and
saut? over low heat until soft, about 5 minutes. Add the ciders and stock, bring to
a simmer, and reduce liquid to about 1/2 cup, about 20 minutes. Add applejack
or Calvados and season to taste with salt and pepper. Stir in remaining 4
tablespoons of butter. Chestnut and fruit mixture can be made a day ahead.
COOKING AND SERVING: Heat oven to 425?F. Rub the turkey with the butter
and sprinkle generously with salt and pepper. Put turkey on a rack in a roasting
pan and roast in preheated oven for 15 minutes. Reduce heat 325?F and cook
turkey, basting often, until internal temperature reaches 140?F, about 3 1/2 to 4
hours. (Allow approximately 20 minutes a pound for roasting.) Gently reheat
chestnut and fruit mixture. Carve turkey and serve with chestnuts and fruit on the
side. NOTES : An updated classic. Heres traditional roast turkey with a
variation= on old-fashioned Yankee trimmings. Quince resembles an apple,
although it= is a bit tarter and requires long, slow cooking to mellow its flavor.
Tart= apples are an acceptable substitute if quince are unavailable.

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Herbed Seasoned Roast Turkey

8 lb Very fresh organic turkey
2 oz Fresh herbs; on the stem
4 Cloves garlic; peeled and
; sliced (optional),
; up to 5
1 tb Freshly ground black pepper
; salt
1 Lemon


Remove any visible fat from the turkey cavity. Ease the skin away from the flesh
by gradually inserting your fingers between the skin and the breasts. Continue
working your way round the bird until the skin is loose around the legs and back.
Spread butter over the flesh and then stuff the space with the herbs, arranging
the leaves over the surface of the turkey and under the skin. Do the same with
the garlic slices, if you are using them. This is all much easier than it sounds.
Rub the salt and pepper over the turkey and season inside. Prick the lemon all
over with a skewer and put it into the cavity. Cover the bird loosely , but carefully,
with foil or plastic film and refrigerate for 24 hours. When you are ready to cook
it, bring the turkey back to room temperature and roast in a pre-heated oven at
200C/400F/gas6 for about 3 hours. Note, if you make stock from leftovers and
turkey carcass, you can really only use it for soup. Do not try to reduce it to make
a sauce as it would be far too salty. However a tasty soup can be produced by
cooking rice in the stock, adding a little grated lemon peel, a hint of lemon juice,
some leftover cooked turkey and right at the end without letting it boil, an egg
yolk, well beaten with a little single cream. You will then have something like
Greek Avglemono soup. The following vegetables are delicious with this or any
of the main courses demonstrated on Francis Bissells Westcountry Christmas.
Salsify - gratin or cream. Jerusalem artichokes - gratin Savoy cabbage -
shredded and stir-fried with olive oil and sherry or fruit vinegar. Chinese cabbage
- shredded and stir-fried. Kale or green cabbage - shredded and stir fried with
flake almonds, sultanas and creme fraiche. Chicory salads. Fennel. Kohl rabi.
Baked sweet potatoes. Baked pumpkin. Wild rice and wild mushrooms.
Chestnuts, small onions and quartered pears, glazed.

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Scientific Turkey Cooking

For most people, the key to preparing the perfect Christmas meal is cooking the turkey. University of Bristol physicist, Dr Peter Barham explains how applying scientific principles in the kitchen at Christmas can help you achieve the perfect festive fowl.

Meat consists of muscle fibres, connective tissues and fats. The muscle fibres largely consist of two proteins, myosin and actin. When muscle fibres are heated above about 40ºC the proteins start to denature, the resulting change of shape involves the proteins coiling up. This coiling process inevitably causes some contraction of the muscle.

As meat is cooked, so heat flows in and more proteins are denatured. The denatured proteins shrink making the meat progressively tougher. Thus the longer you cook any meat the 'tougher' the muscle fibres will become.

The connective tissues (collagen, reticulin and elastin) that join the muscles to the bone and wrap around the muscle fibre bundles, are too tough for us to bite through (and remain largely indigestible) before they are heated. However, after prolonged heating to a temperature above 60ºC the collagen triple helices are destroyed and tough collagen becomes soft gelatin. Accordingly there must be a compromise between overheating the muscle fibres and producing a tough product, and not heating enough to denature the collagen, which would again leave tough meat.

The remaining important components of meat are fats and water. In fact most of the turkey (about 60%) is water, making it the largest single component. When meat is cut some water flows out and the meat becomes a little wet. However, most of the water in a piece of meat remains bound to the proteins. When proteins are denatured some of this bound water can escape. You can see this when you fry meat; after a short cooking time, some liquid (mostly water) will start to flow out of the meat and as it boils in the hot fat it ‘spits’ at you. If significant amounts of water are lost in this way the cooked meat will seem dry.

Once you have managed to produce the right moist and tender texture you will still have to obtain the perfect flavour. By far the largest component of flavour is the aroma (detected in the nose), rather than the taste (detected in the mouth); so flavour is dominated by small volatile molecules.

Cooking proteins generates lots of new small volatile molecules. The ones we recognise as having "meaty" aromas are mostly generated through a series of reactions between proteins and sugars known collectively as the Maillard reactions. The chemistry is to say the least complex - people have devoted their entire lives to trying to unravel a small part of the possible reactions. Fortunately, you don't need to know much about the overall reaction scheme. The important reactions that generate the cooked turkey flavour only really start at a respectable rate above about 140°C, but if the temperature exceeds 200°C then different reactions leading to bitter and even carcinogenic compounds can set in.

Putting all this together you can see you will need to make a series of compromises to cook a "perfect" turkey. The outside needs to be heated to between 140 and 200 °C to make sure the Maillard reactions provide plenty of the "Turkey" flavour for the gravy. The tender breast meat wants to be heated to no more than 55 to 58°C to keep the muscle proteins from contracting and becoming tough. The tougher, collagen rich, legs and wings need to be heated to a higher temperature (say around 65 to 70°C) to denature some of the collagen.

There are as many different approximate solutions as there are cookery writers. The simplest is of course to bone the turkey and cook the different parts separately. This is fine in a restaurant where you simply put the carved meat on the plate, but at home you want to put a cooked turkey on a plate and carve it in front of the family. My own favoured cooking method is to cover the more delicate breasts with aluminium foil to keep them from getting too hot as the wings and legs cook and only remove this foil towards the end of the cooking. To reduce the evaporation of water and to improve heat transfer I cook in a moist oven (keeping stock under the turkey as it cooks).

You need to heat to the meat to as near as possible to the ideal temperatures mentioned above, but how long should you cook the turkey?

The oven will of course be at a higher temperature (say 160°C) than the turkey so there will always be a temperature gradient - the turkey will be ready when the parts furthest from the outside reach the desired temperature.

Solving the thermal diffusion equations for the ideal spherical turkey shows that the cooking time depends linearly on the temperature difference between the oven and the uncooked turkey and also on the square of the radius of the bird. To sort that one out just ask a physicist.

A simpler, and more practical approach is to use a probe to measure the temperature inside the different parts of the bird so that you can control when to take off the foil and when to take the turkey out of the oven.

Once you’ve cracked the turkey, of course, you still need to worry about the vegetables, the gravy, the stuffing and of course the pudding before you can rest on your laurels as a chemist!

Source: University of Bristol

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Step By Step Turkey Cooking

Figure five-and-a-half-to-six-and-a-half-hours roasting at 325 degrees F for a twenty- to twenty-two-pound unstuffed moderately chilled turkey.

1. Preheat the oven to 325 degrees F.

2. Lightly cook one cup each chopped carrots and onions for five to eight minutes; chop and set aside two cups each raw carrots and onions.

3. Dry the turkey inside and out with paper towels.

4. Sprinkle the cavity with two teaspoons salt and add cooked vegetables, along with a handful each of parsley and celery tops.

5. With a large needle and strong string, sew down the neck and cent flaps, and truss the legs and wings (nothing looks so indecent as a turkey with legs akimbo and cavity gapping; it deserves a more dignified fate).

6. Rub the turkey all over with soft butter, and place it breast up on a rack in a roasting pan.

7. Insert a meat thermometer in the thickest part of the thigh, but not against bone.

8. Dip a double thickness of cheesecloth (enough to cover the turkey’s breast) in cooking oil and drape it over the turkey.

9. Roast in a preheated 325-degree F oven five-and-a-half-to-six-and-a half-hours (see below, step 12).

10. Baste every thirty minutes, at first with cooking oil, then with pan drippings.

11. About one-and-a-half hours before the end of the estimated cooking time, add raw carrots and onions to the pan.

12. The turkey is done when the mean thermometer reads 180 to 185 degrees F. (Some signs that it’s getting there: juices run from turkey into pan…drumstick moves fairly easily in socket…lower part of thigh, when penetrated deeply with fork, exudes clear yellow juice…people crowd around the stove saying "I think it’s done" and "looks right to me.")Remember: the turkey should rest, partially covered by foil, for about forty-five minutes after it comes out of the oven before you start carving it.

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Side Dish Recipes for Thanksgiving Dinner-3

Orange Sweet Potato Casserole
Ingredients You Will Need:
Sweet Potatoes (think about one-half to one sweet potato per person)
Orange juice to cover
A few dashes of nutmeg

Topping:
1 stick butter
1 cup flour
¼ cup packed brown sugar
¼ cup white sugar
1 tablespoon cinnamon

Cook, boil or microwave sweet potatoes until almost done. At this point, you can wrap the potatoes in foil and assemble the casserole the next day.

If making the same day, let potatoes cool. Cut into slices, and arrange in a greased casserole. Pour enough orange juice in to cover the potatoes about three-quarters high.

Then start the topping. Cut the butter into the rest of the ingredients until you have a crumbly mix. You can adjust the amounts if you would like more topping. The topping can be made in advance and stored in the refrigerator an airtight container.

If refrigerated, bring ingredients to room temperature on Thanksgiving. Cook covered for 30 to 40 minutes in a preheated 350 degree oven. Uncover for the last 10 minutes for a browner top.

Variations:

  • Use yams instead of sweet potatoes.
  • Use both yams and sweet potatoes.
  • Substitute maple syrup for part of the orange juice.
  • Eliminate the cinnamon topping, and add marshmallows to the top of the casserole during last 10 minutes.

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Side Dish Recipes for Thanksgiving Dinner-2

Try to pick dishes that, after assembled, have about the same length of cooking times, even if those times slightly exceed 30 minutes. If your turkey is a little bit cooler than you might like when you serve it, your guests will not mind if your gravy and side dishes are piping hot.

Don’t forget your bread or rolls. Bread or rolls can always be wrapped in foil and tossed in on top of cooking casseroles to heat.

Recipes for Side Dishes
Mashed Potatoes
You can actually make mashed potatoes a few days ahead of time and reheat. Add gobs of butter to melt as the potatoes are served. For a tasty alternative, try:

Mashed Potato Casserole
Ingredients You Will Need:
5 pounds potatoes
2 egg whites, room temperature
1 cup sour cream, room temperature
6 ounces cream cheese, room temperature
½ teaspoon pepper
2 teaspoons onion powder
1 teaspoon salt
1 tablespoon butter

Peel and quarter the potatoes, and place in boiling water until they can be pierced with a fork. After draining, mash the potatoes until smooth.

Slightly beat the eggs. Add all ingredients except the butter to the mashed potatoes until well blended.

Spray a large casserole with cooking spray. Spread the potato mix into the dish. Dot with butter pieces. After the casserole cools a little, cover it and refrigerate.

On Thanksgiving Day, bring the casserole to room temperature. Cook covered in a preheated 350 degree oven for about 40 minutes.

Variations:

  • Leave the potato skins on.
  • Use red potatoes.
  • Use low-fat sour cream and cream cheese.
  • Top with shredded mozzarella cheese before cooking.

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Side Dish Recipes for Thanksgiving Dinner-1

Planning Your Thanksgiving Recipes
Take a realistic look at your kitchen before you plan for Thanksgiving. You will not really be able to serve a hot ham and a cooked Turkey if you only have one oven, unless you choose to barbeque or smoke your turkey.

The same thought applies to side dishes. Realistically speaking, are you really going to be able to heat soup, make gravy, boil potatoes for mashed potatoes, steam spinach and make stovetop stuffing at the same time if you only have four burners on your stove? You might consider eliminating a dish or two or substitute one new dish for two others.

Think simple. Not every side dish has to be an elaborate affair, particularly if you are having several side dishes. Fresh may trump complicated when paired with lack of time when planning Thanksgiving dinners.

Doing the Prep Work
Do as much of the prep work for Thanksgiving meals in advance so that you have more time to relax and enjoy your guests. For example, you can clean and trim lettuce and other vegetables, set the table and arrange serving dishes the day before.

One way to cut down work time on Thanksgiving Day is to prepare casseroles in advance. For example, instead of making mashed potatoes on Thanksgiving, make your mashed potatoes in advance or assemble a mashed potato casserole. Make a sweet potato dish that just needs to be reheated. Put together your stuffing, particularly if you are not using the pre-packaged kind, prior to the big day.

Microwave Ovens
While many foods taste differently when microwaved, you do not have to completely ignore your microwave. Use your microwave to bring pre-prepared dishes up to room temperature, and then add a little more heat before you put them in the oven. This can help cut down on overall cooking times.

More Thanksgiving Side Dish Recipe Ideas
When looking at your side dishes, you have a key window of opportunity for cooking or re-heating. This is, of course, the time when your turkey is resting before carving. If you have only one oven, this gives you about 30 minutes of cooking time after your bird comes out of the heat.

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Guide for Cooking Thanksgiving Dinner

Cooking Thanksgiving dinner is no easy feat. There's the turkey, of course (or some other largely important main course, if yours is a family that dislikes turkey), which takes up a great deal of time.
But the main dish really isn't what takes up most of the cook's time in the kitchen; preparing side dishes and desserts is what keeps Thanksgiving cooks laboring away for hours and hours. Is there anything that can be done about this situation, though?

There are dozens of tips and tricks out there for simplifying your Thanksgiving meal. For instance, there's the idea about asking various family members to bring side dishes and/or desserts to have more of a potluck-style Thanksgiving. This can work-if you have other people who can cook coming to your get-together. Another idea I have seen is to buy prepared foods to serve to your family, either online or locally. That is a good idea, if your family doesn't rebel against the idea-and if you can afford it; buying Thanksgiving dinner can be quite expensive.

I have another tip that you may not have considered. What is my idea? Let the kids cook! Now, before you start shaking your head at the very thought, let me explain. I'm not suggesting that you allow young children hang out in the kitchen while the head cook is working on the turkey or a complicated side dish. What I propose is that you find a simple recipe or two that one adult can lead the children in making-recipes that can be a part of the Thanksgiving dinner.

Why is this a great idea? Two reasons. First of all, it will get the kids out of everyone's way, keeping them engaged in a meaningful (but fun) activity. The kids will get a sense of pride out of being able to contribute to the Thanksgiving meal in such a big way. Usually, kids are relegated to making crafts or going off to play out of the way while the adults work on the dinner; by getting the kids to help out with the dinner you are showing them that they are valuable members of your family. So, what is the second reason? It's simple-if you allow the kids to help out in making a dish or two for the Thanksgiving meal, that means that the adult cook has less work to do! This is a win-win situation here!

Perhaps you are wondering what kinds of recipes would be easy enough for kids to cook that would be suitable for a Thanksgiving dinner. There are actually quite a lot of delicious recipes you can find on the internet that would serve this purpose quite well. You will want to choose recipes that do not have a lot of adult-only preparation (such as slicing and dicing). Look for dishes that have a good deal of activities that kids can do, such as mixing, pouring, adding ingredients, and blending. Try searching for suitable recipes on Easy Kids Recipes, Taste of Home's Simple & Delicious, and AllRecipes.com.

In case you don't want to search, though, here are a few of my favorites that kids can make that would make great additions to any Thanksgiving dinner. Here's one, adapted from a recipe on Easy Kids Recipes:

Mashed Sweet Potatoes
4 large sweet potatoes, peeled by an adult
½ stick butter
¼ cup milk
2 tablespoons maple syrup
1 teaspoon salt
¼ teaspoon pepper

Boil the sweet potatoes until soft, about 5 minutes. Let cool. Have kids mash them in a bowl. Let kids add remaining ingredients, one at a time, mixing well. Serve warm.

Here's a great side dish that is prepared in the slow cooker. I adapted this from a recipe I found on AllRecipes.com.

Slow Cooker Creamed Corn
1 16oz package frozen corn kernels
1 8oz package cream cheese
½ cup butter
½ cup milk
1 tablespoon sugar
salt and pepper to taste

Let kids use a dull knife to cut the cream cheese into squares. Have the kids add the corn to the slow cooker; then have them add the cream cheese, butter, milk, and sugar. Allow the kids to stir lightly. Cook on High for 2-4 hours or Low for 4-6 hours.

You can even have the kids prepare a tasty dessert for the family! I adapted the recipe below from one I found on Taste of Home's Simple & Delicious.

Frozen Pumpkin Pie
3 cups vanilla ice cream, softened
1 cup canned pumpkin
½ cup packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 9-inch graham cracker crust

Have kids put the softened ice cream into a large mixing bowl. Then let kids add the remaining ingredients, one at a time, mixing well. It doesn't matter if the ice cream gets really soft at this point; the dessert needs to be mixed well. Help the kids pour the ice cream mixture into the graham cracker crust. Freeze for 4 hours or until firm.

There are a lot of other recipes that you can adapt to allow the kids at your Thanksgiving gathering to make. And just think-the more you let the kids make, the less the adults have to prepare, right? Plus, fixing Thanksgiving dinner this way really is more fun for everyone. Give it a try this year-I'm sure you will agree.

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Essential Tips for Cooking Thanksgiving Turkey

When you follow the appropriate steps for thawing, handling and cooking Thanksgiving turkey, presenting the result of following perfect turkey cooking safety measures—a fantastic main dish—can actually be one of your proudest moments at your first Thanksgiving dinner.

Handling the turkey after thawing is the prime window for bacteria to get into the environment. When its time to cook the turkey, first preheat the oven and make sure your hands, sink and roasting pan are clean. Rinse the turkey off in the sink and place it directly in the roasting pan. Prepare the turkey with any number of rubs, oils or spices that you want as directed by your recipe. Once the turkey is in the oven, clean all surfaces that the turkey or turkey juice touched—sink, counter, hands and more. You can even use a mild bleach solution to disinfect.

Recently, food safety controversy has erupted over stuffing the turkey. Most experts now recommend preparing stuffing outside of the turkey and not stuffing the turkey at all. However, if you insist on doing it because that’s how Grandma always did, ensure that the stuffing is very moist and packed loosely in the turkey cavity.

To positively ensure that the turkey is safe to eat for the Thanksgiving meal, invest in a meat thermometer. These only cost a few dollars and will give you peace of mind that the meat has cooked to the right temperature to kill any bacteria. A turkey should be cooked at no lower than 325 degrees Fahrenheit, and some recipes call for slightly higher, but don’t ever go lower.

After the appropriate amount of time for cooking the turkey has passed according to your recipe, insert the meat thermometer into the thickest part of the turkey breast. If the thermometer reads 165 degrees F or more, the turkey is ready to offer at your first Thanksgiving dinner. If the internal temperature is less than 165 degrees F, the turkey needs more time to cook. If you stuffed the turkey, insert the thermometer into the center of the cavity and ensure that temperature also reads 165 degrees F.

Don’t forget to keep leftover turkey safe as well. Any leftovers should not sit out for more than two hours without being refrigerated. If the meat has been out for longer than that, it is no longer safe to eat. For guests who are planning to take some turkey along on their Thanksgiving travel, let them know that unless they live nearby, the meat won’t make it safely.

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Next Turkey Cooking Recipe

Mini Turkey Mince Patties in Pita Pockets
  • 250g Fresh Turkey Mince
  • 4 green onions, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper
  • 13 cup coriander leaves, finely chopped
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 4 medium pita pocket bread
  • 80g mixed salad leaves
  • 2 tomatoes, seeds removed, finely diced
  • 1 small green capsicum, finely diced
  • 12 cup thick Greek-style natural yoghurt
  • 14 cup mint leaves, finely chopped
  • 14 cup coriander leaves, finely chopped
  • Salt and pepper, to season

Preheat oven to 150°C. Combine turkey mince, green onion, coriander, cumin, cayenne pepper, fresh coriander and lemon juice in a large bowl. Season. Form tablespoonfuls of mixture into patties and place on a tray.

Heat 2 teaspoons of oil in a non stick frying pan over medium heat. Add half of patties and cook for 3 minutes on each side or until golden and cooked through. Transfer to tray and place in oven to keep warm. Add remaining oil to frying pan and cook remaining patties.

Cut each pita bread in half and split open. Fill pockets with salad leaves, tomato and capsicum. Place 2 patties in each pocket and serve with a spoonful of yoghurt and herb dressing.

To make yoghurt and herb dressing: Combine yoghurt, mint and coriander in a bowl. Season.

  • Serves 4
  • Preparation time: 15 minutes
    Cooking time: 12 minutes

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Another Turkey Recipe

Turkey With Fruit And Nut Stuffing

  • 1 Size 48 Ingham Whole Turkey
  • 1 tablespoon oil
  • 1 large brown onion, finely chopped
  • 3 cups fresh white breadcrumbs
  • 250g packet fruit and nut mix
  • 200g large dried apricots
  • 1 apple, peeled, core removed, grated
  • 2 eggs, whisked
  • Salt and pepper
  • 1 .2kg desiree potatoes, peeled
  • 2 tablespoons olive oil
  • 2 bunches Dutch carrots, trimmed, peeled
  • 4 zucchinis, trimmed
  • 14 cup plain flour
  • 13 cup cranberry jelly

Preheat barbecue oven to medium low or 180ºC. Place a rack into a large roasting dish. Pour ½ cup water into roasting pan. Pat turkey dry inside and out with paper towel.

To make the stuffing, heat oil in a large non stick frying pan over medium heat. Add onion to frying pan and cook, stirring often for 3-4 minutes or until onion is soft. Transfer to a large bowl. When onion is cool, add breadcrumbs, fruit and nut mix, dried apricots, grated apple, eggs and salt and pepper. Stir until well combined.

Fill turkey cavities (neck and back) with stuffing mixture. Tuck turkey wings underneath turkey. Place into prepared roasting pan on rack. Secure turkey legs with kitchen twine. Loosely cover turkey with a large sheet of aluminium foil.

Place roasting pan into barbecue oven. Roast for 3 hours then check whether turkey is cooked by piercing with a skewer in the thickest part of the turkey. If juices run pink cook a little longer. The turkey may cook faster in a barbecue oven as it is harder to control the oven temperature.

Meanwhile, cut peeled potatoes in half lengthways. Using a small sharp knife, make small cuts across potatoes, taking care not to cut right through. Toss potatoes in a bowl with olive oil. Place potatoes into barbecue oven for the last hour of turkey cooking time. Cook until golden and crisp.

Place carrots into a large saucepan and cover with cold water. Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender. Using a vegetable peeler, run peeler down the length of zucchinis forming ribbons. Add zucchini ribbons to carrots and cook for 1-2 minutes or until bright green and just tender. Drain vegetables, reserving liquid for gravy.

Remove turkey from roasting pan and stand on a chopping board, cover with foil to keep warm. Place roasting pan onto stove top over a medium heat. Add flour to pan juices and stir with a whisk until well combined Slowly add 2 cups of reserved vegetable stock, stirring contantly to avoid lumps. Add cranberry jelly and whisk until well combined and gravy comes to the boil. Reduce heat to low ans simmer for 3 minutes. Strain gravy through a sieve if necessary.

Serve cooked turkey with potatoes and a side of baby carrots, zucchini ribbons and cranberry gravy.

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Ingredients and Equipment For Cooking Turkey


· Turkey - uncooked, frozen or fresh, with or without neck and giblets, with or without broth injected - note: you can now get organic and kosher turkeys - at about double the price - but without any hormones!

· Herbs: Thyme, sage, marjoram, paprika, rosemary, pepper

· 2 medium onions or one large onion

· Turkey cooking bag

· Meat thermometer

Large oven cooking pan (must be oven-safe)

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Turkey Cooking

A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Many variables can affect the roasting time of a whole turkey:
  • A partially frozen turkey requires longer cooking.
  • A stuffed turkey takes longer to cook.
  • The oven may heat food unevenly.
  • Temperature of the oven may be inaccurate.
  • Dark roasting pans cook faster than shiny metals.
  • The depth and size of the pan can reduce heat circulation to all areas of the turkey.
  • The use of a foil tent for the entire time can slow cooking.
  • Use of the roasting pan's lid speeds cooking.
  • An oven cooking bag can accelerate cooking time.
  • The rack position can have an affect on even cooking and heat circulation.
  • A turkey or its pan may be too large for the oven, thus blocking heat circulation.

ROASTING INSTRUCTIONS

1. Set the oven temperature no lower than 325 °F.Preheating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.
Optional steps:
  • Tuck wing tips back under shoulders of bird (called "akimbo").
  • Add one-half cup water to the bottom of the pan.
  • In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.

4. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart).

5. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

6. Let the bird stand 20 minutes before removing stuffing and carving.

APPROXIMATE COOKING TIMES
(325 °F oven temperature)


UNSTUFFED (time in hours)
  • 4 to 6 lb breast …… 1 1/2 to 2 1/4
  • 6 to 8 lb breast …… 2 1/4 to 3 1/4
  • 8 to 12 lbs ………… 2 3/4 to 3
  • 12 to 14 lbs ………… 3 to 3 3/4
  • 14 to 18 lbs ………… 3 3/4 to 4 1/4
  • 18 to 20 lbs ………… 4 1/4 to 4 1/2
  • 20 to 24 lbs ………… 4 1/2 to 5

STUFFED (time in hours)
  • 8 to 12 lbs …… 3 to 3 1/2
  • 12 to 14 lbs …… 3 1/2 to 4
  • 14 to 18 lbs …… 4 to 4 1/4
  • 18 to 20 lbs …… 4 1/4 to 4 3/4
  • 20 to 24 lbs …… 4 3/4 to 5 1/4

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Turkey Hints

  • Purchase one pound of turkey per person. This will allow for some leftovers.
  • Factors such as incorrect oven temperature, the temperature of the turkey at the time it is placed in the oven, and the number of times you open the oven door will affect the length of cooking time.
  • An oven temperature of 325ºF (max 350ºF) is best for roasting turkey. Higher temperatures may toughen the protein and cause shrinkage. Temperatures lower than 300ºF are not safe.
  • Avoid interrupting the roasting time. Cook turkey at 325ºF until thoroughly done. Do not partially cook at one time to complete at a later date.
  • A few slices of lightly buttered bread, placed under the turkey, will prevent it from sticking to the pan.
  • For more flavour, place strips of bacon across the breast and around the drumsticks. Secure with toothpicks.
  • If drumsticks are browning faster than the breast, simply wrap drumsticks with aluminum foil to slow the browning process.
  • When roasting an unstuffed turkey, season the cavity with salt, pepper, poultry seasoning (if desired) and add two quartered onions.

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Cooking a Turkey


  • Preheat your oven to 325ºF.
  • If you want to stuff the turkey, stuff it lightly and just before it goes into the oven. Never stuff turkey the day or night before.
  • Stuffing can be prepared separately in a covered baking dish. Place it in the oven during the last 30 minutes of the turkey's roasting time.
  • Many people wonder how to cook a turkey in the pan - breast up or breast down. Turkey should be placed breast up on a rack in a shallow pan.
  • Insert an oven-safe meat thermometer into the thickest part of the inner thigh just above but not touching the thigh bone.
  • Roast uncovered or loosely covered with foil. If you choose to baste your turkey, limit the number of times you open and close your oven (once an hour is enough). Opening the oven will lengthen the cooking time.
  • Roast turkey until the meat thermometer reads 170ºF for an unstuffed turkey or 180ºF for a stuffed turkey.
  • Remove turkey when cooking is completed and let stand for 15 to 20 minutes before you carve it to allow the juices to settle.

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Storing Turkey

  • When storing fresh turkey remove giblets and refrigerate in covered container for use within 2 days.
  • Whole turkeys can be frozen for 1 year, parts for 6 months. Once the turkey is thawed, treat as fresh turkey and do not refreeze until it is cooked.
  • Cooked turkey may be stored in a covered container, plastic bag or wrapped in aluminum foil for up to 4 days in the refrigerator, or up to 3 months in the freezer.
  • After cooking, keep the turkey hot, above 140ºF or refrigerate below 40ºF. Do not leave turkey at room temperature for more than 2 hours.

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Cleaning Turkey


  • Remove plastic wrap from thawed turkey.
  • Remove neck and giblets from body cavity.
  • Rinse turkey well inside and out with cold water. Thoroughly pat dry with paper towels.
  • Always wash hands thoroughly in hot soapy water before and after preparing foods and handling raw meat.
  • Do not let raw meat juices touch ready-to-eat foods either in the refrigerator or during preparation.
  • Do not put cooked foods on the same plate that held the raw product.
  • Wash utensils, dishes and surfaces used for cutting turkey with hot soapy water. Then rinse using a sanitizing solution of one capful of chlorine bleach in 4 cups of warm water.
  • Thoroughly rinse surfaces, dishes and utensils with hot water.
  • Keep cutting board and utensils in good repair as they can harbour bacteria inside cracks and crevices.

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Thawing a Turkey

Thawing a Turkey

Knowing how to cook a turkey begins with thawing it properly.

Never thaw a frozen turkey at room temperature. Leave it in the original plastic package and follow one of the following methods to thaw your turkey:

  • Refrigerator Method: This method is ideal as it keeps the meat cold until it is completely defrosted. Place turkey on a tray in the refrigerator, allowing 5 hours per pound defrosting time.
  • Cold water method: In a large container, cover turkey completely with cold water. Change water at least every hour, allowing 1 hour per pound defrosting time.
  • Frozen pre-stuffed turkey. Do NOT thaw. Cook from the frozen state and check the product label for further instructions.

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Turkey Cooking

Turkey Cooking

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