Top 10 Tips For Your Thanksgiving Table

October 1, 2014 in Featured Articles

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dv520008It can be easy – but first thing you will need to remember is that setting your table is almost is important as preparing and displaying your food. Paying attention to how you do it and remembering little details will make your holiday meal even more special!

If you are wondering what tablecloth to use, or if you should use placemats instead, or where to put the cutlery , if you should consider setting a buffet-style table and what to do about kids… here are some tips for you that will help:

1. Table Covers: If you have a beautiful table, you may want to consider using placemats. If you feel more comfortable using tablecloth, then start there. The rule in using the tablecloth is that it should be big enough to hang about 6 inches over the edges of the table. White tablecloth are the easiest to start with and make for festive feel – patterned tablecloths have a tendency to make the table look more cluttered. Little tip: if you find that your chosen tablecloth is wrinkled and creased – throw it into a dryer on air setting with a damp towel – that should take care of it, without having to pull out your iron.

2. Cutlery: Forks go on the left, spoons and knives on the right and they need to be placed in the order they will be used – first utensil on the far end from the plate, second one closer to the plate, etc. And the knife blade should be turned towards the plate.

3. China: Side plates go to the left of the main plate setting. If you are serving a salad, you can place the salad bowl either on top of the dinner plate or the side plate.

4. Glasses: Wine glass goes above the tip of the main course knife. If you are using more than one glass, arrange them in the order they will be used. Liqueur glasses don’t belong into your main setting – bring them out separately after clearing your dinner dishes.

5. Napkins: If you know how to make a pretty fancy fold, use it to decorate the table by putting it on the top of the main plate. If you are using it flat, place it on the side plate or under knife and spoon.

6. Place Cards: These a great idea if you are having a large gathering – having them will avoid awkward moments when your guests are seating themselves. Place Cards are easy to make – you can make simple ones by just folding an unlined recipe card in half and writing names on in calligraphy.

7. Buffet Style: This is a good option for a larger gathering when you need to have your guests take up whatever seating is available. Let’s face it – not everyone has a table large enough to accommodate  more than 12 people. When setting up your buffet, place plates, cutlery and napkins close to each other at one side of the table. I like to put cutlery into a neat little package, wrapped in the napkin and decoratively tied with a ribbon or a piece of craft twine. If you can, use larger plates – I prefer 12 inch size, that allows guests to pile on the food and not have to keep returning to the serving table as often. You will need to “police” your buffet table, refill serving dishes and keep it nice and neat. There is another alternative – kind of half buffet and half seated arrangement. Set up your serving dishes in the kitchen, have your guests serve themselves and then seat at the table. That allows the dinner table for being cluttered with serving dishes.

8. The Kid’s Table: It is definitely a good idea to set up kid’s table – and you can make it fun for them as well! Use bright paper or plastic tablecloth and its is perfectly fine to use plastic plates. Another great idea is to put a plain white tablecloth you can purchase at a second hand store and provide kids with markers to draw on it. You may even want to save these works of art for years to come and reminisce with then the grown up “kids” . Alternative to this would be paper placemats and crayons or activity book for each child.

9.Dessert Table: If you have an alternative table – such as one in the kitchen dining area, set up desserts, coffee and tea there. You can serve it in the dining room, after dinner dishes are served, but I find that separate setting works well, especially if you are serving a choice of desserts.

10.After Dinner Liqueurs: You can pick several types of liqueurs to serve – I like to create a tray (round silver one with a paper doilie works well) separate it into four sections, place show glasses filled with different liqueurs on with a little place card with liqueur name next to the each group of glasses and place it on the dining room table or walk around the guest with the offer.

Here are some creative place setting ideas for you:

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Hope this information was helpful to you – please send in your comments, suggestions and experiences – your input is always welcomed and appreciated!

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Best Thanksgiving Dinner Desserts

October 11, 2013 in Recipes

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It is not always easy to prepare a dessert for your Thanksgiving dinner – most of the time, your guests are so filled with all the other goodies you have prepared for your holiday feast and sometimes desserts get left behind. I have put together a few desserts that will make your dinner guests wanting to take a little break and then come back for a special treat.

Pear Apple Crisp

Ingredients:

  • 6  cups of cored peeled pears
  • 2 cups of chopped cored peeled apples
  • 2 tablespoons of flour
  • 2 tablespoons of packed brown sugar
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of cinnamon

Topping:

  • 1 cup of quick cooking oats (not instant)
  • 1/2 cup of packed brown sugar
  • 1/2 cup of flour
  • Pinch of ground nutmeg
  • 1/3 cup of butter, melted

Directions:

  1. In a bowl, toss together pears, apples, flour, sugar, lemon juice and cinnamon until combined.
  2. Spread in 8-inch square glass baking dish and set aside.
  3. Topping: In a small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with a fork until crumbly.
  4. Sprinkle over pear mixture.
  5. Bake at 350F until pears are tender and topping is golden and crisp – about 1 hour.
  6. Try serving this warm with vanilla ice cream!

Old Fashioned Lemon Squares

Ingredients:

Crust:

  • 1/2 cup of flour
  • 6 oz. of chopped walnuts
  • 1/4 cup of icing sugar
  • 3 tablespoons of cornstarch
  • Pinch of salt
  • 1/3 cup of cold unsalted butter, cubed

Custard:

  • 4 Large eggs
  • 1 cup of sugar
  • 2/3 cup of lemon juice
  • 1/4 cup of flour
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • Icing Sugar for dusting

Directions:

  1. Preheat oven to 350F
  2. Grease a 9 inch square baking pan and line with two rectangles of parchment paper. The paper should hang over edges of the pan to create handles.
  3. Combine flour, walnuts, icing sugar, cornstarch and salt in food processor and pulse until blended.
  4. Add cubes of butter and pulse until mixture resembles coarse crumbs.
  5. Press evenly into prepared pan and bake on a middle rack for 25 minutes – until golden brown.
  6. Remove and reduce oven temperature to 325F
  7. Meanwhile, lightly beat eggs, sugar, lemon juice, flour, vanilla and salt in a mixing bowl.
  8. Carefully pour custard over the warm crust and bake until set – about 25 minutes.
  9. Let cool to room temperature and then refrigerate for at least 4 hours.
  10. Lift square out of the pan using the parchment paper handles, dust with icing sugar and cut into 16 squares.

 

Chocolate Crumble Cake

Ingredients:

  • 1/2 cup of butter, softened
  • 1/2 cup fo sugar
  • 1 egg
  • 1 egg yolk
  • 1-1/3 cup of flour
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of sour cream
  • 3 oz. of bittersweet chocolate, melted

Topping:

  • 1/2 cup of packed brown sugar
  • 1/4 cup of granulated sugar
  • 1/4 teaspoon of cinnamon
  • Pinch of salt
  • 1/2 cup of unsalted butter, melted and warm
  • 1-1/3 cup of flour
  • 1/3 cup of ground almonds

Directions:

  1. In a bowl stir together brown sugar, granulated sugar, cinnamon and salt
  2. Stir in butter
  3. Stir in flour and ground almonds, using hands to press mixture together.
  4. Let cool
  5. In a large bowl, beat butter with sugar until combined.
  6. Bear in egg and egg yolk
  7. In a separate bowl, whisk together flour, baking soda nad salt.
  8. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
  9. Stir in chocolate
  10. Spread in parchment paper-lined 8 inch square metal cake pan.
  11. Crumble topping evenly over batter
  12. Bake at 350F oven until tester inserted in centre comes out clean – 35 – 40 minutes
  13. Let cool on rack before cutting

Hope you have enjoyed these delicious recipes – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated. And have a wonderful Thanksgiving!

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The Best of Thanksgiving

October 9, 2013 in Recipes

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Are you planning all your special Thanksgiving activities and menus? If you are, you can probably use a little help. Here are some of my best tips and recipes – all in one place. Enjoy!

Great Tips for Your Thanksgiving Table

GREAT TABLE TIPS

Easy Thanksgiving Table Decorating Ideas

TABLE DECORATING IDEAS

Best Thanksgiving Recipes

BEST RECIPES

Light Thanksgiving Dinner Menu

LIGHT MENU

Thanksgiving Games

GAMES

Traditional Thanksgiving Dinner Menu

traditional

 

 Hope you will enjoy all this information and make you Thanksgiving Holidays very, very special! My best wishes to you, your family and friends!

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Top 5 Turkey Stuffing Recipes

October 2, 2012 in Recipes

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Here are my favourite turkey stuffing recipes  for you – believe me, I have been cooking for many years and have made these stuffings lots of times. You can trust that what I share with you is easy to make and very, very good!

1. Mushroom Stuffing:

I have made this stuffing with a mixture of fresh mushrooms and also with mixed dried mushrooms – both worked very well

Ingredients:

  • 4 tablespoons of butter
  • 2 large onions, diced into ¾ inch pieces
  • 6 celery stalks, sliced crosswise, ¼ inch thick
  • Coarse salt and ground pepper
  • 1-1/2 lbs. of assorted mushrooms, trimmed and sliced
  •  2 loaves of Italian bread (1 lb. total) cut into 1 inch cubes and dried
  • 1 can – 14 oz. of chicken or vegetable broth
  • 1 cup of coarsely chopped parsley
  • 3 large eggs, lightly beaten

Directions:

  1. Preheat oven to 400F
  2. Butter 8 inch square pan for extra stuffing
  3. Heat butter in large skillet over medium heat, add onions, celery, 1-1/2 teaspoons of salt and ¼ teaspoon of pepper
  4. Cook, tossing often until beginning to brown – 12-15 minutes
  5. Add mushrooms
  6. Cover and cook until the mushrooms release liquid – 5-7 minutes
  7. Uncover, cook, tossing occasionally until tender and the liquid has evaporated – 10-12 minutes
  8. Transfer to a large bowl and let cool completely
  9. Add bread, parsley and ¾ cup of water to bowl – toss well
  10. Season with salt and pepper and mix in eggs
  11. Prepare and stuff turkey
  12. Transfer extra stuffing to prepared baking dish and cover with buttered foil
  13. Refrigerate until ready to bake
  14. Bake for 20 minutes and then remove foil and bake for about 20 minutes longer until top is golden

2. Cornbread and Sausage Stuffing

I love using cornbread instead of regular white bread for stuffing – it breaks up very nicely and adds to the taste

Ingredients:

  • 1 lb. Of fresh pork sausage, casings removed, crumbled
  • 1 large onion, finely chopped
  • 3 stalks of celery, finely chopped
  • Coarse salt and ground pepper
  • 2 lbs. of prepared cornbread, cut into ¾ inch cubes
  • 3 tablespoons of finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1-2 cups of chicken broth

Directions:

  1. Preheat oven to 350F
  2. In a large non stick skillet, cook the sausage meat over medium heat, stirring often, until browned and cooked through – 5-8 minutes
  3. Transfer to a large bowl
  4. To the pan, add onion, celery and ¼ cup of water
  5. Reduce heat to medium, cook, stirring and cook, scrapping up browned bits with a wooden spoon, until vegetables soften – about 10 minutes
  6. Season generously with salt and pepper
  7. Add to sausage
  8. Add cornbread, sage and eggs to the sausage
  9. Bring broth to a simmer in a small saucepan, pour ½ over stuffing and toss gently (cornbread will break into small pieces)
  10. If needed, add up to ½ cup more broth, until stuffing feels moist but not wet.
  11. Stuff into turkey, using about 4 cups
  12. Spoons remaining stuffing into a baking pan – it should reach the top.
  13. Refrigerate stuffing in pan and remaining broth separately, covered until ready to bake
  14. How to bake extra stuffing:
  15. An hour or so before serving, moisten stuffing in pan with reheated broth (up to 1 cup) Bake, covered about 30 minutes, then uncover and bake until browned on top – 15 to 30 minutes

3. Basic Bread Stuffing:

Just like grandma used to make – this one was always liked by everyone I served it to

Ingredients:

  • 1/4 cup finely chopped onions
  • 1/2 cup chopped celery
  • 1/3 cup butter
  • 4 cups bread cubes
  • 1 teaspoon pepper
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground sage
  • 1/4 to 1/2 teaspoon poultry seasoning
  • turkey or chicken broth

Directions:

  1. Sauté onion and celery in the butter until softened.
  2. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
  3. Stir in broth until well moistened.
  4. Enough for an 8 to 10-pound turkey.
  5. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.
  6. Take the cover off the last 5 minutes to brown.

4. Apple Pecan Stuffing

I got this one from The Food Network and absolutely loved it! The combination of apples and pecans is definitely one of my favourites

Ingredients:

  • 1 cup chicken broth
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 4 cups dry wheat bread cubes, about 8 slices
  • 2 medium apples, peeled, cored, and finely chopped
  • 1/2 cup chopped pecans
  • 1 teaspoon ground sage
  • 1/4 teaspoon ground cinnamon

Directions:

  1. In a small saucepan, combine chicken broth, celery, onion, butter, and salt.
  2. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
  3. In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper.
  4. Pour broth and vegetable mixture over the bread cubes.
  5. Gently stir to moisten.
  6. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes.
  7. May also use as a stuffing for an 8 to 10 pound turkey.

5. Cherry Stuffing:

I used this recipe last Christmas and it was a definite hit! It was hard to believe that cherries can taste that good in a stuffing

Ingredients:

  • 8 bacon strips, chopped into small pieces
  • 1-1/2 cups of chopped celery
  • 3/4 cups of chopped onion
  • 4 cups of bread cubes
  • 1-3/4 cups of chicken broth
  • 1-1/2  teaspoons of sage
  • 1 teaspoon of thyme
  • 1/2 teaspoon of ground pepper
  • 1/4 teaspoon of salt
  • 1/2 cup of dried cherries, chopped into halves

Directions:

  1. In a skillet, cook bacon over medium heat until crisp.
  2. Remove and place on paper towel, reserving 1 tablespoons of drippings.
  3. Saute celery and onion in drippings until tender.
  4. In a large bowl, combine bread cubes, broth, sage, thyme, pepper and salt. Stir in the bacon, celery mixture and cherries.
  5. Just before baking, loosely stuff turkey. Skewer turkey openings and tie drumsticks together. Place breast side up on a rack in a roasting pan and brush with melted butter.
  6. Bake, uncovered at 325F for 3-1/2 to 4-1/2 hours or until meat thermometer reads 180F for the turkey and 165F for the stuffing. Baste occasionally during baking and if turkey browns too fast, cover loosely with aluminum foil.
  7. Let turkey stand covered for at least 20 minutes before removing stuffing and carving.
Have a wonderful holiday season and please share your experiences – your input is very welcomed and much appreciated!
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Easy Thanksgiving Table Decorating Ideas

November 23, 2011 in Featured Articles

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Adding a special touch to your Thanksgiving table does not have to be difficult or expensive. Here are a few of the ones I like:

You most probably have a glass bowl already, so think about filling it with various sizes of pumpkins and colourful gourds – definitely not difficult and not expensive at all. But it does look great and I am sure it will add a special touch to any table

Do you have children’s table to set up? What a great idea this is – just get some colouring placemats. decorate a napkin paper ring and a crayon pouch with Thanksgiving theme pictures (you can use stickers you buy at your local discount store) and you will have something that will keep the kids occupied!

I love the simplicity of this setting and the use of colour. Adding a little pumpkin adds just the right accent and the moss green colour is very effective in contrast. matching the potted, simple centerpieces.

How adorable is this centerpiece? And all it will take is a pumpkin – fresh or a plastic one can be used here. Collecting some branches outside and adding colourful leaves, little birds and a cute little bird house can be very easy and very inexpensive. i have seen all these items in our local dollar store – and this is the centerpiece I am definitely going to make! I would recommend placing a florist foam into the pumpkin first and securing all decoration in that way.

Again  – simplicity is what makes this decoration effective. Most items used can be gathered outside – why not take your kids out for a nature walk and make several of these beautiful decorations together?

One of my favourites – using different heights and colours of pillar style candles – especially adding a metallic one, nestled on a bed of fall leaves, along with a few colourful gourds will make a centerpiece all your guests will admire! And think about using this concept for your Christmas table – it would be very easy to replace the leaves with pine branches, add some pine cones and colourful Christmas balls or bells…. are you thinking?

Warm and very friendly – that is what I would call this design. Love the round wicker place mat under the plate – think about how well this would work if you are using disposable plates! The leaves could also be replaced with ones you could gather outside, or you could purchase silk leave garlands or arrangements at your local craft store and remove individual leaves. The candle holders are great – and definitely easy and inexpensive!

 

Hope you have enjoyed this information – please send me your comments. suggestions and experiences – and pictures of your holiday table settings! Your input is always very welcomed and much appreciated!

 

 

 

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Cranberry Walnut Bread Recipe

November 22, 2011 in Recipes

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I am really into cranberries this time of the year! This bread is very easy to put together and tastes great- buttered fresh out of the oven and equally great the next day. You can store it for about a week in an airtight container or freeze it for later use. And without a doubt – it will make a great addition to your holiday breakfast or brunch. Enjoy!

Cranberry Walnut Bread

  • 2 tablespoons of butter – room temperature
  • 2 cups of flour
  • 1-1/2 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 cup of sugar
  • 1 large egg
  • 1 teaspoon of orange zest
  • 1 cup of fresh orange juice
  • 1 cup of fresh cranberries
  • 1 cup of chopped walnuts

Directions:

  1. Preheat oven to 325F
  2. Butter and flour 8-1/2 x 4-1/2 inch loaf pan
  3. In a medium bowl, stir together flour, baking powder, baking soda and salt and set aside
  4. With an electric mixer, cream butter and sugar on medium speed until creamed
  5. Add egg and beat well
  6. Gradually add flour mixture, mixing until combined – dough will appear dry
  7. Reduce speed to low, add orange zest and orange juice
  8. Fold in cranberries and walnuts
  9. Spread batter in prepared pan and smooth top evenly
  10. Bake until toothpick inserted into the centre comes out clean – 50 minutes to 1 hour – tent with foil if the top is browning too quickly
  11. Cool in pan for 10 minutes then invert onto a wire rack
  12. Cool completely before slicing
Hope you will enjoy this recipe -please send in your comments and experiences – your input is very welcomed and much appreciated!
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Cornbread Pudding Recipe

November 17, 2011 in Recipes

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Cornbread pudding will make a great addition to any meal – especially if you are looking to add something to your holiday dinner menu. You can serve it topped with fruits or nuts and make a lovely dessert! Fro variation and to serve with your main course, I have added a recipe make with chives – Enjoy!

Cornbread Pudding

  1. Preheat oven to 300F with rack in the centre position
  2. In a large bowl, beat together 4 large eggs, 3 cups of half and half cream, ½ cup of maple syrup and ¼ teaspoon of salt
  3. Stir in about 1-1/2 lbs. of cornbread cut into 1 inch cubes (10-12 cups
  4. Let sit until cornbread has absorbed the liquid – about 5 minutes (the bread will break down to small pieces)
  5. Pour mixture into 8 inch square baking dish, flatten and smooth top with a spatula
  6. Bake until toothpick inserted into centre comes out clean – 1 hour to 1 hour and 15 minutes
  7. Serve with more maple syrup and cream if desired or top with fresh fruits and cream

 

Corn Pudding with Chives

Ingredients:

  • 3 packages ( 10 oz.each) of frozen corn, thawed
  • 3 cups of milk
  • 4 large eggs
  • 1/3 cup of sugar
  • ½ cup of flour
  • ¼ teaspoon of ground nutmeg
  • Coarse salt
  • ¼ cup of sliced fresh chives

Directions:

  1. Preheat oven to 350F
  2. In a blender, puree half the corn with 2 cups of milk, until almost smooth
  3. In a large bowl, whisk eggs with sugar, flour, nutmeg and 2 teaspoons of slat
  4. Whisk in puree corn mixture, along with remaining corn and 1 cup of milk\Pour mixture into 9 x 13 inch baking dish and sprinkle with chives
  5. Bake until golden brown around edges and very loosely set – about 40-45 minutes
  6. Let cool 5-10 minutes before serving

Hope you enjoy these recipes – please send in your comments – your input is always welcomed and very much appreciated!

 

 

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Roast Turkey with Herb Butter Recipe

November 16, 2011 in Recipes

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I recommend the Cornbread and Sausage stuffing - but you can choose from any one of my top 5!

The combination of herbs is what makes the difference here. And when you use Sausage and Cornbread stuffing, you will be creating a definite holiday favourite!

Roast turkey with Herb Butter

Ingredients:

  • 5 tablespoons of butter(at room temperature)
  • 1 tablespoon each of fresh chopped rosemary, sage and thyme
  • Coarse salt and pepper
  • 1 whole turkey – about 12 lb.s)
  • Cornbread and sausage stuffing (recipe below)
  • 4-6 large carrots, halved crosswise
  • 2 large onions, cut into 8 wedges
  • 2 stalks of celery, halved crosswise

Directions:

  1. Preheat oven to 350F with rack in the lowest position
  2. Make herb butter: In a small bowl, mix together 4 tablespoons of butter with chopped herbs, season generously with salt and pepper.
  3. Prepare and stuff the turkey
  4. Mix carrots, onions and celery with 2 cups of water in a large roasting pan. Set roasting rack over vegetables in a pan
  5. Lift turkey on rack, rub with remaining butter
  6. Season generously with salt and pepper
  7. Tent turkey loosely with a foil
  8. Roast for 1 hour, then baste every 30 minutes until meat thermometer inserted into thickest part away from bone registers 125F – that should take about 3 hours
  9. Remove foil and raise oven heat to 400F
  10. Continue roasting, basting occasionally until thermometer reaches 180F – that should take 45 – 60 minutes longer
  11. Tent with foil if your turkey starts browning too quickly
  12. Add more water if pan becomes dry
  13. Transfer turkey to serving platter and cover with foil – let rest for about 30 minutes before carving

Making gravy:

  1. Take your turkey out of the pan and let it rest before carving
  2. Place pan on the stove across two burners
  3. Bring pan liquid to boil over high heat, cook, stirring occasionally for about 5 minutes, until liquid boils out
  4. Continue to cook until vegetables are browned – 8-10 minutes longer
  5. Add one cup of white wine and cook, stirring constantly until syrupy – 1-2 minutes
  6. Add 2/3 cups of flour and cook, stirring until flour is browned, about 2 minutes
  7. Slowly add 8 cups of water, bring to simmer, stirring for about 5 minutes
  8. Continue cooking until gravy reaches desired consistency – 10-15 minutes
  9. Pour gravy through a fine mesh sieve into a medium saucepan and discard solids
  10. Season with coarse salt and ground pepper
  11. Keep warm and whisk before serving

Cornbread and Sausage Stuffing:

You can make a choice here – click on the link to see my top 5 Turkey Stuffing Recipes

I recommend the Cornbread and Sausage Stuffing, but you can use one one of the 5 recipes listed here

Enjoy your holidays and please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

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Roast Turkey with Sage and Mushroom Stuffing Recipe

November 9, 2011 in Recipes

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There is something very special about sage – for me anyway. Probably because that is the spice my grandma used for stuffing just about anything – chicken, pork, duck, goose…. It brings back memories of family dinners and good time. Try this recipe and maybe it will become a tradition for you:

Roast Turkey with Sage

Ingredients:

1 whole turkey - about 12 lbs

Mushroom stuffing (recipe below)

  • 4 large carrots, halved crosswise
  • 2 large onions, cut into 8 wedges
  • 2 bunches of fresh sage – leaves separated from stems, stems saved
  • 2 tablespoons of butter, softened
  • Coarse salt and ground pepper

Directions:

  1. Preheat oven to 350F with rack in lowest position
  2. Prepare and stuff the turkey
  3. If you have the turkey neck, cut it into pieces and combine in large roasting pan with carrots, onions and saved sage stems
  4. Set rack in pan, over vegetables and place turkey on rack, breast side up
  5. Rub turkey with butter and generously season with salt and pepper
  6. Pour 6 cups of water in bottom of pan, tent pan with foil
  7. Place in the oven
  8. Roast, basting every 30 minutes with pan liquids, until thermometer inserted in thickest part of tigh (avoiding bone) reaches 125F – that should take about 3-1/2 hours
  9. Remove foil, raise heat to 400F
  10. Continue roasting, basting occasionally, until thermometer reaches 170F – about 45 – 60 minutes
  11. Tent with foil again, if the turkey is browning too quickly and add more water if pan becomes dry
  12. Transfer turkey to a serving dish and cover with foil again

Mushroom Stuffing

Ingredients:

  • 4 tablespoons of butter
  • 2 large onions, diced into ¾ inch pieces
  • 6 celery stalks, sliced crosswise, ¼ inch thick
  • Coarse salt and ground pepper
  • 1-1/2 lbs. of assorted mushrooms, trimmed and sliced
  •  2 loaves of Italian bread (1 lb. Total) cut into 1 inch cubes and dried
  • 1 can – 14 oz. of chicken or vegetable broth
  • 1 cup of coarsely chopped parsley
  • 3 large eggs, lightly beaten

Directions:

  1. Preheat oven to 400F
  2. Butter 8 inch square pan for extra stuffing
  3. Heat butter in large skillet over medium heat, add onions, celery, 1-1/2 teaspoons of salt and ¼ teaspoon of pepper
  4. Cook, tossing often until beginning to brown – 12-15 minutes

Hope you enjoy this recipe – please send me your comments, suggestions adn experiences, your input is welcomed and very much appreciated!

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Best Thanksgiving Recipes

October 6, 2011 in Recipes

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I know how time consuming and frustrating it can get when you need to search on the Internet for various pieces of information – especially if the information you are looking for is on the same subject. I am thinking Thanksgiving…. food, decorations, games for kids – all that stuff. So i decided to make it just a little bit easier for you On this page you will find links to all topics on Thanksgiving – great variety of recipes, table settings, decorating ideas, games for kids, special desserts….. hope you like it and enjoy getting ready for your Thanksgiving!

1. Just in case you are one who likes to plan and be organized – sure – we all are! :-) here is helpful article on that subject:

 Getting Ready for Thanksgiving

2. Turkey is the word – find out all about this traditional bird:

All About the Thanksgiving Turkey

3. How handy will it be to have a complete Thanksgiving Dinner Menu at your fingertips? Check this out – simple, easy, traditional recipes – all in one place:

Traditional Thanksgiving Dinner Menu

4.Here are some my favourite recipes – I think these are the best, you can let me know what you thought!

Best of Thanksgiving Dinner Recipes

5.Maybe you want to try to cook light this year – here is a complete menu with recipes:

Light Thanksgiving Dinner Menu

 

6.It doesn’t always have to be pumpkin pie – here are some great alternative dessert recipes:

Best Thanksgiving Desserts

7.I made this one last year and it was a huge hit – give a try to Caramel Custard:

Thanksgiving Caramel Custard Recipe

8.And I wouldn’t want to forget that traditional Pumpkin Pie recipe  – this one always works for me:

Old Fashioned Pumpkin Pie

 I do hope this will make your Thanksgiving preparations easier – please send in your comments. suggestions and experiences – your input is always welcomed and very much appreciated

 

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