After a long sabbatical, I plan to post new snippets with some holiday recipes from around the world. May your upcoming holiday preparations be interesting and fun. Stay happy and healthy until I write again.
In this salad I use the original beets as it lends a festive air to this Mexican style salad. If you want to use this for a dessert instead, leave the beets out. Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained. Fresh fruit is preferred. Sugar is the only sweet added or it may also be served with a thinned mayonnaise. I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.
1 3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts
Mix all fruit pieces together. Top with pomegranate seeds and chopped nuts
Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.
This makes a wonderful dessert or dinner starter served before a holiday meal. It is usually served as part of the Christmas Eve meal in some parts of the world.
As promised, here is Aunt Julie Martins’ turkey stuffing recipe that was handed down for generations. It is a very simple stuffing and one that does not present too much of a challenge for the everyday cook. You can vary some of the add-in ingredients to suit your taste and mix them up for different flavor combinations.
1 1/2 long loaves of white bread (Giant loaf or sandwich bread, fresh)
1 large onion
2 sticks melted butter or margarine
1 to 2 cups chicken or turkey broth ( or enough to moisten stuffing; homemade stock can be used)
2 Tablespoon dried sage
1 Tablespoon dried rosemary leaves
2 Tablespoon dried parsley
1 Tablespoon dried thyme
2 teaspoons salt
2 teaspoons pepper
1 1/2 cup raisins (or dried cranberries, light or dark raisins, snipped dried apricot)
1 1/2 cup chopped walnuts
Put washed, dried and dressed turkey on rack in roasting pan. To prepare stuffing, tear bread into bite size, irregular shaped pieces and place in a stock pot, very large metal bowl or another roasting pan. Add the large finely chopped onion. Season stuffing with sage, rosemary, parsley, thyme, salt and pepper. Add salt and pepper and mix together well. Put in your choice of cranberries, raisins or dried apricot. Add chopped nuts. To this add just enough butter or margarine to moisten. Add a small amount of broth to this to moisten it just slightly more. Remember that the liquid from the turkey will permeate the dressing, giving it more volume. Stuff turkey with dressing. If you have extra mixture, stuff neck cavity by loosening skin to form a pocket.
Cook as directed in previous post for Real Roast Turkey. After cooling turkey, remove stuffing immediately. Do not store finished turkey with stuffing inside. The internal temperature of stuffing should read 165 degrees on a meat thermometer.
I hope you enjoy this turkey stuffing. We’ve been making it this way in my family for over 100 years. It’s very simple and straightforward. This is very good to use in turkey sandwiches after the holiday is over.
Having been raised in the land of the Pilgrims and the first Thanksgiving feast here in New England, I know firsthand that we take our selection of a Thanksgiving turkey very seriously. It is that time of year again when the markets and supermarkets stock turkeys of all brands and varieties making selection a daunting task. I don’t have room in a small post to list everything there is to know about selecting, thawing and preparing a turkey dinner, but I’ll try to break down the process into several smaller writings.
To those unfamiliar with the process of selecting and handling poultry, especially large American bred turkeys that can weigh over 24 pounds, I will simply give you this link to the United States Department of Agricultures’ fact sheets on the safe handling of turkey and poultry products:
Here’s my familys recipe for roast turkey which is the way it was done by my great-aunt Julie.
Preheat oven to 350 degrees Fahreheit.
15 – 16 lb. thawed turkey
Aunt Julies’ stuffing (or of your choice to fill cavity of turkey)
1 1/2 sticks margarine or butter
1 1/2 Tablespoons sage (dried is fine)
1 Tablespoon thyme (dried o.k.)
1 Tablespoon rosemary (dried o.k.)
2 teaspoons pepper
2 teaspoons salt
1 can chicken broth (16 ounces)
1 1/2 cups water
Remove giblet packet and neck from inside of cavity of turkey. Sometimes the neck is loose inside the neck cavity. Thoroughly wash turkey with cold water and place on counter on a platter and dry it completely with clean cloth or paper towels. Do not let the raw turkey touch surfaces of counter. Wash up behind yourself and periodically wash your hands with hot soapy water.
Stuff the turkey with stuffing mixture and place on raised roasting rack in a deep sided large roasting pan. Baste the turkey with melted butter or margarine, then sprinkle liberally with dried herbs, salt and pepper. Pour broth and water into the bottom of the pan and cover with heavy duty aluminum foil, tenting slightly in the middle away from the top of turkey. Place the stuffed turkey in the oven on the lowest oven rack and roast for 5 1/2 – 6 hours. About 40 minute before roasting is complete, uncover the turkey so that it may brown. Cook for additional 40 minutes until turkey is golden. Remove turkey from oven and check internal temperature with meat thermometer. The thermometer should read 165 degrees when place in the thickest part of the thigh and, also, it should measure 165 degrees when placed in the thickest part of the breast. Stuffing, likewise should be thoroughly done at 165 degrees. Juices at leg joint should run clear. Let stand for 30 minutes. Carve and serve.
Serves 12 with leftovers
My hopes are that you have a very happy Thanksgiving season.
Aunt Julie’s Stuffing recipe follows in my next post.
Thank you for following my blog.
Here’s a quick recipe for a liqueur that can be used for any special occasion. I’ve found it an easy recipe to make and it is can be enjoyed after things have settled down after your holiday meal.
In a saucepan, mix together the sugar and corn syrup, stirring occasionally. Bring the mixture to a boil over medium heat, being careful not to burn it. Remove from heat and let stand for 30 minutes. Mix in the vodka; stir in the
vanilla and chocolate extracts. Pour finished liqueur into glass bottles with corks or into other fancy glass containers. Cover and let stand for 2 or more days for the flavor to develop.
YIELD: 1 QUART
This is good served with a shortbread cookie or Biscotti’s.
The holiday of American Thanksgiving soon approaches, this year falling on Thursday, November 22nd. This is the time to start thinking about buying your turkey. The turkey sales at your local supermarket will be coming up soon and, if that is your choice of a entree this year, it would be a good time to consider what type it will be, whether it be a frozen, fresh, Kosher or pre-basted. The choices in many markets are endless. I’ll bring you more information on choosing and preparing a turkey at a later date. In the meantime, here is a little quote and a recipe which can be used interchangeably for a variety of holidays, be it Halloween, Thanksgiving, Rosh Hashannah, Christmas or New Year or any other special occasion. Feel free to give the sugar-free, diabetic recipe a try. I like it a lot and use it on a weekday basis.
Ah! On Thanksgiving day, when from East and from West,
From North and from South come the pilgrim and guest,
When the gray-haired New Englander sees round his board
The old broken links of affection restored,
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before,
What moistens the lip and what brightens the eye?
What calls back the past, like the rich pumpkin pie?
CRANBERRY NUT CRUNCH BRITTLE
1 cup dry sugar substitute (cup for cup measure)
3/4 cup salted nuts (such as peanuts, cashews, almonds, or macadamia), chopped coursely
1/2 dried cranberries
1/2 cup sugar-free maple syrup
1 teaspoon margarine or butter
1 teaspoon baking soda
teaspoon vanilla extract (not imitation)
Spray a large rimmed baking sheet with cooking spray or butter it. Taking a very large, heat-proof glass measuring bowl, mix the maple syrup and the dry sugar substitute and microwave on High Power for 4 1/2 minutes. Add the margarine or butter and the vanilla extract, mixing well to combine. Continue to microwave for 1 1/2 minutes. Mix in the baking soda. Stir thoroughly until the mixture becomes light and airy. It should foam a bit. Pour the hot mixture onto the baking sheet. Place the baking sheet on a heat-proof kitchen surface such as a wire baking rack. Cool for 1 hour. Break into pieces and store in tins or other sealed container. Makes 8 servings.
5 grams Carbohydrate
170 grams Sodium
3 grams Protein
8 mg. Calcium
1 gram Fiber
Happy Holidays to all!