Mix a pile of dried, postage stamp sized broken up bread with 4 to 6 finely chopped celery ribs, 1 large finely chopped onion, 1/2 cup chopped fresh parsley, 1 Tbsp poultry seasoning (or to taste), 1 tsp salt, 1/2 tsp freshly ground black pepper together in alarge mixing bowl, tossing it all with your hands until well mixed Drizzle 2 large beaten eggs over the bread mixture and toss again Mix 1/4 lb of butter (or 1/4 cup olive oil) and 1/2 cup warm water together and drizzle over the bread mixture Toss again until well mixed Continue to add more warm water, a little at a time, until the stuffing is moist and holds together when lightly pressed between the palms of your hands Melt some butter or heat a bit of olive oil in another large skillet over medium-high heat When hot, add 1/2 lb white mushrooms, 1/2 lb shiitake mushrooms, 1/2 lb potobello mushrooms and cook, stirring frequently, until most of the liquid has evaporated, about 15 minutes Add the mushrooms to the bread, celery and onions etc, mixture and stuff it all into the turkey before you place it in the oven This recipe may be doubled, halved or quartered If doubling start with only one and a half times the amount of poultry seasoning; if quartering the recipe, use one egg And don’t forget to GIVE thanks when celebrating Thanksgiving Have a Happy Turkey Day!!
The original recipe uses vanilla extract, however almond extract adds more flavor Spray a small saucepan with cooking spray and place about 1/2 cup of sugar into a saucepan and heat – stirring constantly until the sugar melts and forms medium brown caramel….perhaps seven minutes Transfer the caramel to a serving dish and set aside Prehat the oven to 350F combine 1/2 cup of whole milk and 1/4 cup evaperated milk in a small saucepan using medium heat Reduce to a low simmer and keep the milk warm Bring 4 cups of water to a boil and hold on side Whist 2 eggs and 2 egg yolks – with the remaining 1/3 cup of sugar and 1 tsp almond extract together with 1/2 tsp nutmeg and 1 tsp cinnamon Fold 1 can of prepared pumpkin (two cans will serve six to eight people) into the egg mixture and then fold into the evaporated milk Transfer the entire mixture into the serving dish and place the serving dish onto a bake pan Pour hot water into the bake pan until it reaches 1/2 up the serving dish side Bake for 35 to 40 minutes or until the flan is set Let it cool Place a desert plate on top of the flan dish and invert so the flan slides out Syrup should flow onto the sides of the dish Place in the refrigerator until ready to serve and make sure each serving gets an extra spoonful of the melted carmel Have a Happy Turkey Day!
Only 5 more days to Thanksgiving!! Watch the butter and cream for purees – broth or an almond milk can always be substituted and sugar is always optional Drop 4 lbs of sweet potatoes, peeled and cut into even chunks into a large saucepan of lightly salted boiling water Cover and cook for twenty minutes or until tender over medium heat Drain thoughly – while the potatoes are cooking, melt 6 tbsp butter in a small saucepan, when the butter is hot add 2 tsp minced ginger and cook stirring for 2 minutes Stir in 6 Tbsp of brown sugar, 3/4 tsp salt, 1/4 tsp black pepper and add the butter mixture to the hot drained potatoes mash until well blended Add 6 Tbsp milk or half and half and continue to mash until smooth When ready to serve, cook over medium heat – stirring until hot To serve, sprinkle with crystallized ginger
Cook a 10 oz package of frozen peas and drain thoroughly Place the peas in a food processor and process until smooth Return the pureed peas to the pan in which they were cooked add 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp sugar or to taste, 3 tsp chopped fresh mint (optional) and 6 Tbsp – 3/4 stick – butter or a broth and beat by hand until well blended When ready to serve, cook over medium low heat, stirring constantly, until hot, adding a little more butter, or milk, or broth, if the puree seems dry
Place 8 medium-size potatoes (about 4 pounds) peeled, rinsed and quartered with 8 medium sized turnips (about 2 pounds) peeled and cut into eighths in a large saucepan and cover with about 2 inches of lightly salted cold water Bring to a boil, then cover and boil slowly over medium-high heat for about 25 minutes, or until very tender when pierced with a fork Drain well and mash with a potato masher or beat with an electric mixer Beat in 1/4 lb butter softened, 1/4 cup half-and -half milk or light cream, 1/2 tsp salt, 1/2 tsp ground white pepper Set aside-uncovered-until close to serving time Then rewarm over very low heat, beating constantly. Turn into a serving bowl and sprinkle lightly with chopped fresh parsley or paprika for garnish
Start with 2 cups white or dark cooked turkey or chicken cut into thin strips (about 1/2 lb) 2 cups cooked ham also cut into thin strips (about 1/2 lb) 1/2 lb sharp cheddar cheese or another cheese cut into thin strips 2 hard boiled eggs sliced or cut into wedges 4 small celery ribs with leaves 8 black olives 8 green olives 8 anchovy fillets and 4 to 6 cups bite size pieces of mixed salad greens Atrfully arrange the salad ingredients on top of the greens, on a serving platter or individual plates Offer a selection of dressings, although Russian dressing is considered a standard choice Does this salad recipe look familar? It should because it is now called Chef’s Salad on most menus and recipe books
16 more days to Thanksgiving! This recipe for Turkey Pate may be used before-on-or after the holiday Preheat oven to 325F Coat a 1 – 11/2 cup baking dish with a non stick vegetable spray Drop 2 slices of bacon into a small pan of boiling water for 10 seconds and remove them(optional) Cut the bacon into pieces and place the turkey liver and bacon into a mini food processor and process until well blended Add 2 tspn all purpose flour, 1 Tbsp chopped shallot or the white part of a green onion, 2 or 3 turns of black pepper, 2 Tbsp cream and process again until mixture is smooth Add more cream (even half and half is good) as needed to give the pate a consistency of thick cream soup Pour into a preparing dish – Set the dish into a large pan and add enough hot water to come halfway up the baking dish side Bake uncovered for 40 to 50 minutes or until an inserted knife comes out mostly clean Cool and eat while still warm – or cover and chill and serve cold on sliced toasted bagette or saltine crackers
I’m corrected about Thanksgiving….this year it will be on the 28th of November….only 23 days away I think of this recipe as a warm up pate for more traditional ones later on Combine two 6 1/2 oz cans of tuna either packed in oil or water with 4 or 5 green onions- “scallions”- trimmed and cut into pieces, including some green tops with 1/2 cup of heavy cream and 1/2 cup mayonnaise in a food processor (or blender) Process until smooth in texture Turn mixture into a medium size bowl and stir in 3 Tbsp of lemon juice with 3/4 cup finely chopped pitted ripe olives – mix well In a small saucepan sprinkle 1 envelope unflavored gelatin and 1/2 tspn salt over 1/2 cup water and set aside until softened – maybe five minutes Stir into the tuna mixture Spoon into a four cup mold that has been lightly greased or coated with a nonstick vegetable spray Cover and refrigerate for several hours or overnight, until firm Pan knife around the edges of the mold and turn out onto a serving plate Garnish with green onions and serve with small squares of dark bread
Only 23 more days until Thanksgiving – you may want to try this mix before and during the holiday Preheat the oven broiler Spread bread slices on a baking sheet and toast on each side until lightly browned Remove from oven and set aside Finely chop about 2 lbs of tomato Mix chopped tomatos with 1 cup of olives, 1/4 cup of capers, 2 garlic cloves, 2 tsp olive oil, 2 tsp red wine vinegar and 3 or 4 turns from a pepper grinder Spread the tomato mixture on toast before serving Enjoy the CROSTINI !!