BigOven

Create a Fabulous Thanksgiving Feast

ckennedy — Mon, 30 Oct 2006 19:10:00 GMT

We're diving into Thanksgiving – and it is just around the corner! As we plan and prepare our way toward this special day, we know it's all about the bird – and so much more.

When family and friends gather at your table, we'll help you present a beautiful bird, smooth gravy, moist dressing, and the sweetest sweet potatoes. We will even guide you through the grocery aisles for a quick menu (if you're short on time) or a totally traditional dinner.

Whether you're planning your first feast (yes, it can be a wee bit overwhelming) or you have hosted many gatherings (always with a few surprises), there is something new to learn or the adventure of special dishes that will create fresh memories and warm the heartstrings of those around you.

We'll guide you from start to finish – first with a timeline and those tricky lists. Next, you can pick and prepare the perfect bird. Here, you'll also discover breads, beverages, and a few great suggestions for pairing wines with the many glorious and diverse sides and desserts.

Before you're through, you'll also discover some terrific tips for creating mouth-watering leftovers – for much more than an endless parade of post-turkey sandwiches.

You'll also want to sift through the BigOven database – it's packed with recipes that will spice up your table. Friends and family will certainly be pleased – and you'll have time to be thankful for a (nearly) stress-free holiday.

Turkey Timelines: Organizing a Great Gathering

ckennedy — Sun, 29 Oct 2006 21:14:00 GMT

Maintaining sanity and organization go hand-in-hand for holiday meal preparation. The more you plan in advance, the less stressed you'll feel on Thanksgiving Day. It's time to make lists (more than one), dig out the best serving dishes, and clean the fridge.

We also know it's a good idea to create a special spot in the pantry for those non-perishable goods you'll be purchasing in the days and weeks ahead.

That's where multiple lists come in handy. It is never too early to plan and build lists for Thanksgiving. You'll probably regroup along the way as needs change and new ideas develop for great recipes.

Three lists will be made: perishables, non-perishables, and a timeline. You can purchase the non-perishables several weeks in advance. Perishables will be purchased within at least two stages – foods that can be prepared or will keep for a week or so and those that should be as fresh as possible (i.e., the day before Thanksgiving).

A timeline will help you track what needs to be done and when.

Three-Four weeks ahead

Buy canned goods, including pumpkin, evaporated milk, etc.
Purchase frozen vegetables
Purchase beverages, including wines
Make rolls and freeze
Now is the time to order a fresh turkey

If you're planning to introduce new recipes for Thanksgiving, take time to try them out. Never serve an "experiment" to guests.

Two weeks ahead

Make apple pies and cheesecakes for freezing

One week ahead

Purchase cream, butter, and other condiments that will be used in the last-minute cooking process. Waiting until the day before may render some of the better-quality items out of stock.

Three days ahead

Purchase fresh vegetables
Make pies and rolls (if you're preparing them fresh instead of frozen)
Prepare stuffing, cranberry sauce, and relishes

Turkey note: Always follow packaging instructions for safe thawing. Times will vary based on the bird's weight.

One day ahead

Purchase last-minute items, such as rolls if you're buying from a bakery
Chop vegetables and store properly
Prepare makeahead casseroles
Thaw frozen rolls and breads
Rinse and dry salad ingredients
Perform any prep chores that will keep overnight in the refrigerator

Thanksgiving Day (where it all comes together)

Cooking, baking, heating, carving, serving, enjoying – see how easy it is?

We have only discussed food – that's why we're "BigOven." You still have to plan for house cleaning, tables, linens, seating, silverware, clean glasses, ice, and the decorations. Let's get going!

Thanksgiving: the Comforts of a Traditional Table

ckennedy — Sat, 28 Oct 2006 20:46:00 GMT

The splendor of a traditional Thanksgiving table rewards us with vibrant fall colors and many favorite foods. They are comforting as well – packed with warm memories of past family gatherings and expectations of those to come.

The standards remain in many homes, which mean a large browned turkey with all the trimmings. Differences lie in the region and our diverse heritages, of course. Here, we're going to pack your pantry and fill your fridge with the favorites of Thanksgiving. Timeless recipes that will fill your heart with anticipation and, eventually, your table with a spread of fabulous proportions.

Gather 'round and enjoy the finest foods from turkeys to pumpkin pie.

Turkeys are the star attraction. In New England, they'll receive a honey glaze, while in the south it will be a simple baste of the bird's own broth (and in Kentucky, there'll be a strong hint of bourbon!).

Glazed Roast Turkey

Roast Turkey

Roast Turkey with Chestnut Filling

Roast Turkey with Wild Rice Stuffing

Roast Turkey with Pan Gravy

Stuffing and Dressing – regardless of what you call it, it's delicious. Cook it inside the bird or separately as a casserole.

Turkey/ Chicken Stuffing

Sausage Apple Stuffing for Roast Turkey

No traditional table is complete without cranberries. Recipes abound to please any palate. Their tartness is a perfect foil for the bird, especially dark meat.

Brandied Cranberries

Cranberry Fruit Salad

Killer Cranberry Sauce

Gravy – you can choose your weapon: cream or brown sauce. Either one will pool in potatoes, smother slabs of breast meat, and drown the dressing in rich and flavorful juices.

Perfect Giblet Gravy

Threadgills Brown Gravy

Side dishes – you know them well. Sweet potatoes covered in marshmallows and green beans camouflaged with crunchy onion rings. The mashed potatoes are simple and wonderfully fluffy.

Sweet Potato Casserole

Favorite Sweet Potato Casserole

Sweet Potato Casserole with Pecan Topping

Basics Boiled and Mashed Potatoes

Baked Mashed Potatoes

Garlic Mashed Potatoes

Green Bean Casserole

Green Bean and Wild Mushroom Casserole

Green Bean and Onion Casserole

Creamed Onions

Acorn Squash with Creamed Onions

Creamed Onions and Celery

Pies (pumpkin, pecan, and mincemeat, of course).

Traditional Pumpkin Pie

Pecan Pie

Mincemeat Pie

When planning your own traditional Thanksgiving dinner, keep colors, textures, and tastes in mind. They work together to please the eyes and the palate!

Thanksgiving: Modern Day Foods with Traditional Flair

ckennedy — Fri, 27 Oct 2006 22:14:00 GMT

The Thanksgiving table can be filled with a variety of foods. The importance lies in a range of dishes that is appealing visually as well as tasty. Traditions steadfastly abound in many homes, with fare based on generational recipes and customs.

Modern Thanksgiving dishes have veered in various directions from those many of us regard as traditional. They are becoming more popular for many reasons. Some annual gatherings are becoming smaller and more adventurous while others are leading an exciting surge into ethnic variations and a blend of cultural customs.

Among our modern selection, you'll discover some recipes that maintain traditional flavorings with a different twist. We also want to share a few ideas for bringing entirely new dishes to the table. Mix and match as you wish – you may have a hard time deciding which to try first!

Main meats:

Old-Fashioned Crispy Roast Goose

Turkey Roulade with Roasted Red Pepper Sauce

Duck Breast in Port Sauce

For intimate gatherings, couples, or singles:

Roast Cornish Hen with Herbs

Cornish Hen Stuffing

Tender Crisp Cornish Game Hen or Squab

Roasted Quail

Side dishes can be elaborate or simple for the modern table. They may bring a burst of color or simply serve to please the taste buds.

Three Squash Gratin with Cheese and Sage

Goat Cheese Mashed Potatoes with Leeks And Chives

Orange-Glazed Carrots and Sweet Potatoes

Brown Rice and Cranberry Pilaf

Mashed Yellow Turnips with Crispy Shallots

Cauliflower Polonaise

Breads and rolls remain at the modern table, with some fun ingredients.

Parmesan Herb Muffins

Pumpkin Muffins

Dilly Zucchini Ricotta Muffins

Modern desserts are trending toward light fare, rather than completing the menu with a heavy crust and filling.

Cold Fruit Compote

Raspberry Cranberry Mousse

Invite Everyone's Diet Lifestyle to the Table

ckennedy — Thu, 26 Oct 2006 20:26:00 GMT

Just as diverse as family members may be, so are their eating habits. Some of these dietary demands are simply eccentric, while others are based on health and lifestyle choices. You may not be as concerned about who hates peas (they can pick those out), but considerate hosts will want to please everyone with at least one or more dishes on the Thanksgiving table.

In many cases – whether it's low-carb, sugar-free, low-fat, or vegetarian – they'll be just as tasty as the standard fare and all your guests will love them.

It is perfectly acceptable to create two of the same dishes with varying ingredients. For instance, make one dressing with giblets and butter and a second minus the meat but with a vegetarian broth and margarine.

We searched the "BigOven" database for recipe suggestions that can be adapted for any diet. You may discover a few new favorites among them that will become part of your own traditions.

Vegetarians and vegans

First, it's important to know the difference between a vegetarian and a vegan – before you head to the grocery store. Vegetarians may consume dairy and eggs while vegans avoid all things animal-related, including their byproducts: whey, gelatin, sodium caseinate, and "natural flavorings."

Crispy Vegan Rolls

Baked Squash and Yams (Vegan)

Barley Mushroom Casserole (Vegan)

Celery-Rice Casserole (Vegan)

Cranberry Compote (Vegan)

Vegan Apple Strudel

Low-Fat

Most of us lose the desire to watch calories and fats on Thanksgiving. Why not throw in a few great dishes that will lift some of the guilt from consuming gravy and other goodies.

Turkey Gravy - Foolproof Fat-Free Lf

Low Fat Chicken Stock

Mashed Potatoes (Low Fat)

Drews Onion Dill Bread Low Fat Version

Apples, Berries, and Yams (Low Fat)

Low Fat Pumpkin Bread

Low Fat Cranberry Cheesecake

No-Sugar

You'll find these just as tasty as the "real deal" and without the sugary high. You may wish to create fun, unobtrusive placards for each dish so everyone will know which is which.

Diabetic Cottage Cheese Vegetable Casserole

Diabetic Cranberry Sauce

Diabetics Pumpkin Pie

Diabetic Spicy Pumpkin Pie

Sugar Free Apple Strudel

Diabetic Thanksgiving Cheesecake

Reduced Carbs

Carbohydrate reduction is also a fit for some diabetic and low-sugar lifestyles. These recipes will please friends and family members who always worry about "what they can eat."

Reduced Carb Stuffing

Garlic and Rosemary Green Beans

Low Carb Cranberry Salad

Low-Carb Cinnamon Crumb Coffee Cake

Make Ahead Menu Ideas for a Stress-Free (Almost) Thanksgiving

ckennedy — Wed, 25 Oct 2006 20:10:00 GMT

How do you create a Thanksgiving spread with the freshest foods and dishes? It is almost impossible to feed a crowd when all the goodies must be prepared on the same day. That's where seasoned cooks have crafted the true meaning of "make ahead." So many recipes will fare just fine in the freezer for a few days or weeks. Others do well in the fridge for a day or so, just waiting for your masterful touch in the oven or the microwave.

No need to stress out – there will be plenty of that at a large family gathering, anyway! Advance preparation will only help you prolong the fun of planning a successful holiday celebration. While Thanksgiving may never be leisurely for the head cook and his or her assistants, we're here to help downgrade the day from pure panic to controlled frenzy.

Makeaheads will eliminate some of the worry of having all your dishes ready at the same time. In a hectic kitchen, some recipes are great candidates for "heating, reheating, and eating."

The turkey

Presentation is all-important, but if you're more concerned about catering to your crowd – or are transporting the turkey to another location - this is one item that could be prepared the day before. Once it has cooled, carve it and store in the fridge. Wrap the slices and legs separately in foil and give them a slow oven warm-up.

Spiced nuts are wonderful at this time of year and are attractive when placed in several bowls and spread throughout the dining, kitchen, and living areas. Make them during the week.

Simmer gravy starter – butter, flour, broth – in a saucepan, then refrigerate for up to four days. Add drippings while the turkey is resting and bring to a full simmer until thickened.

Amy Nelsons Giblet Gravy

Surprisingly, mashed potatoes can be made ahead of time, typically the day before Thanksgiving. The trick is to use cream cheese and sour cream instead of milk to prevent separation and discoloring. When using milk, mash in the morning and keep warmed in a crockpot. Potatoes also reheat well in the microwave after refrigeration. Give them a "refreshed " look by adding dabs of butter.

Make Ahead Mash Potatoes

Casseroles are another great time-saver. Ingredients can be dished up in advance – all that is left is a stint in the oven.

Worlds' Best Broccoli Rice Cheese Casserole

If using fresh green beans, blanch them a few days in advance.

Make dressing or stuffing three days in advance and refrigerate un-cooked. Toss in pre-simmered giblets just before going into the oven.

Turkey Dressing

Sweet potatoes are another favorite that can "stand the test of time." Make a day or two ahead and they will reheat and serve beautifully.

Mashed Sweet Potatoes

Twice Baked Sweet Potatoes

Most yeast roll recipes will freeze up to one month. Allow for the first rise, punch the dough down, then make the desired shapes. Thaw on Thanksgiving Day, let rise until doubled in size and bake.

Buttery Dinner Rolls

Make and bake these – then freeze for up to four weeks.

Cheese Crescents

Desserts are a cook's delight to prepare well in advance of the big day. Apple pies, for instance, will freeze well for at least three weeks. Thaw thoroughly and then bake on Thanksgiving. For the best in fresh taste, however, prepare these desserts the day before.

Do-Ahead Pumpkin Chiffon Pie

Frosty Pumpkin Ice Cream Pie

Apple Strudel (Apfelstrudel)

Out of the Can and into the Oven – Quick and Easy Thanksgiving Meals

ckennedy — Tue, 24 Oct 2006 19:47:00 GMT

When it comes to preparing a Thanksgiving feast, we always want it to be "just right." For some, that may mean weeks of preparation; for others, it involves worrying about when to purchase what foods and finding the quickest way to go about warming and serving.

Remember the important part of Thanksgiving is the gathering of family and friends. Even if your kitchen schedule is out of kilter, you can find plenty of ways to prepare a delicious dinner with no-fuss, no-fretting goodies from the fridge, the pantry, your local bakery, and a quick trip down the grocery aisles. Never feel guilty when you're keeping it simple and quick.

We are happy to provide a few ideas for finding a short route to delivering delectables straight to the table.

Let's start with the turkey. A breast will cook much faster and can easily be thawed beginning the day before with a final cold-water bath on Thursday morning. It's easy to dress up this choice part of the bird, too.

Turkey Breast with Honey-Mustard Glaze

Turkey Cutlets with Sun-Dried Tomatoes

Grove's Honey Roasted Turkey Breast

Turkey Tenderloins with Carmelized Onions

Don't worry about gravy. As long as there is a can of chicken broth or a packet of gravy powder in the pantry, you're in good shape. It may not have the depth of a homemade stock, but adding a little extra milk and pepper will help.

Gravy, Fat Free

Canned mandarin oranges and pears are lifesavers for many dishes. Mix them with cranberries or even green beans and almonds for a terrific taste sensation. In fact, you can pair green beans with many flavors and textures. If you purchase them fresh, rather than using canned products, they're very quick to blanch.

Green Bean Almond Rice

Southern Green Beans And Pecans

Green Beans with Mustard Vinaigrette

Wild, brown, and white rice varieties are also filling and less trouble than peeling and mashing potatoes. They can be fancy or plain.

Perfect Brown Rice

Easy French Rice

Breads are a must-have part of the meal. Frozen selections can always be dressed up with a little extra parmesan and butter.

Super Easy Garlic Bread

Quick and Easy Cheese Bread Sticks

Pumpkin-flavored desserts are easy, too. The first one will require about an hour. The second, just a few minutes and then back into the freezer.

Crazy Crust Pumpkin Pie (Makes Its Own Crust)

Pumpkin Delights

Now you have a few Thanksgiving meal ideas that are quick, a little out of the ordinary, and will have your guests asking for that treasured "family recipe."

The Well-Dressed Bird and Other Decorating Ideas

ckennedy — Mon, 23 Oct 2006 19:39:00 GMT

Thanksgiving Day brings wonderful aromas that waft throughout our homes. They fill the senses with real-time goodies as well as memories of celebrations of years past. It is an instant invitation to recall favorite family members greeting us with open arms and a laden table.

The food, especially the turkey, takes center stage, along with family and friends. Indeed, the table will need little in the way of additional festive creations. Placemats and the tablecloth should not compete with the beautiful array of foods.

The Thanksgiving centerpiece can be simple or elaborate, but it should be low-profile so that guests can converse. Indeed, you do not want to crowd the table. It will be busy enough with serving utensils, extra side dishes, and condiments. Leave plenty of elbow room for your guests, plus some. Another option is to set up a buffet and leave the table free for decorating and displays. Create a table "runner" of fruits, squash, and miniature pumpkins. Intersperse with candles for a glowing effect.

It is nice to set the mood with seasonal decorations that are welcoming, starting at the front door. From there, you can create a bountiful pathway to the table. Thanksgiving lends itself to incorporating food and natural materials as part of the arrangement. Fill baskets of all sizes with gourds, pinecones, twigs, and leaves for a burst of warm color. Let your arrangements mingle with bold material swags in blazing bronzes, and deep reds.

If you have favorite serving dishes that will not be in use, fill them with both shelled and unshelled nuts and place on side tables and countertops. Dried fruits can also add interest. Fill net bags with fresh fruits; they'll make perfect take-home gifts for your guests.

The dessert table can become a blaze of sweet colors. Here, you can incorporate fun and decorative serving plates and serving pieces. Make iced cupcakes and purchase a "tree" for display. Add risers or use seasonally-themed cakestands to add multiple levels of goodies.

What Type of Bird are You? Domesticated or Free-Ranging?

ckennedy — Sun, 22 Oct 2006 19:31:00 GMT

The turkey industry loves the Thanksgiving season – and we love the turkey industry. Most of us will sift through the frozen section, looking for the perfect bird. The ideal specimen will be hard as a rock and ready to be of service. We can't inspect the flesh, but we know that after it has thawed, it will be cooked and reach its final resting place – a pretty platter or carving board.

Those familiar rounded mounds of birds are referred to as "factory" fowl and will always command the largest segment of sales. They are bred and raised for size and carefully tended for health. Big, plump white breasts and a low price make them a beautiful sight. Some receive broth and butter injections, which makes it easy for both first-time and seasoned cooks to produce a tender, juicy turkey.

Other types of turkeys are receiving a boost in popularity. These fall into the organic, free-ranging, and heritage categories. They are more expensive and harder to find, but many people enjoy the taste and benefits of a true farm-raised bird.

Bear in mind that these are not "wild" turkeys. The taste is rich and satisfying and there is a greater ratio of dark to white meat. Many claim that the flavor is more intense as the birds are slow-growers compared to the traditional whites of supermarket fame. The profile is different – breasts are not as plump.

Labeling may be confusing, however. Little oversight is required for most non-standard turkeys, with the exclusion of those that are organically raised. To receive an organic label, producers must have been approved by USDA standards for meeting stringent requirements in many areas. The birds and their surroundings are monitored while alive as well as during processing and packaging.

Free-ranging birds are allowed outdoors, but there are no specifications as to how much fresh air they must receive each day. Nor is there a guarantee that access is under ideal conditions with regard to quality and size of space.

Heritage birds are also receiving attention. These are bred from "heirloom" breeds, many of which became extinct decades ago. Their revival is exciting. Heritage varieties are also free-ranging and typically receive no growth hormones or antibiotics.

You may also see birds labeled as "natural." That can be a bit misleading. This indicates that the turkey is free of preservatives and coloring that alter the appearance. Nothing more.

When you are ready to walk on the wild side of Thanksgiving traditions, be sure to visit a trusted vendor. He or she will be familiar with the history of the turkey during its gobbling days and its journey from farm to market.

Try these tempting side dishes filled with organic ingredients:

Butternut Squash with Wild Mixed Organic Mushrooms in Tam

Organic Roasted Caramelized Fruit

Organic Penne Salad with Cilantro, Lime and Mint

How Fresh is That Turkey in the Freezer?

ckennedy — Sat, 21 Oct 2006 19:15:00 GMT

Turkeys are piled high in cold storage bins at groceries during the month of November. You won't have any way of knowing how long it has been in this state and it really isn't important. The quality of a well-frozen bird remains the same for at least a year and it is reasonably consumable for up to three years. That is under deep-freeze conditions, however, and not a typical side-by-side or other fridge/freezer combo.

Frozen or Hard-Chilled Turkeys

Those in the know have discovered there are many levels of "frozen." Even a refrigerated and thawed turkey may have been previously frozen, but it must be labeled as such.

To become an officially frozen bird, the turkey must be flash frozen at 0º F. immediately after slaughter. The USDA standards require this for consumer safety. A flash deep-freeze means the bird should have the same qualities as a fresh turkey by the time it reaches your refrigerator and thaws. Sometimes, these birds are allowed to thaw and acquire the aforementioned "previously frozen" label.

"Hard-chilled" birds are maintained between 0º F. and 26º F. They, too, must be labeled to indicate the process. Treat them the same way you would a fresh turkey.

Fresh Turkeys

Fresh turkeys release a cook from the worries of thawing. They are pricier and often a little more difficult to obtain. Be sure you purchase through a trusted source. It is important that these birds be treated with kid gloves from the producer to the vendor.

Before they begin their journey, fresh turkeys are kept at a cool 26º F., which is the point at which they will begin to freeze. Upon arrival at the local market, they must be kept at temperatures below 40º F. Labels will state either "fresh" or "refrigerated." Adhere to the listed "use by" or "sell by" date. You can also freeze these turkeys for later use, but cut them into sections first.

Tips for buying frozen or fresh fowl

Avoid birds that are piled high in freezer cases. They must be stored within the confines of the case itself – and not above – to maintain proper temperatures.
Always inspect the packaging for tears and leaks.
Purchase a fresh turkey no earlier than two days before cooking and preferably only one day prior to preparation.
Fresh turkeys typically require a special order.

Grading the Turkey and Choosing a Size

ckennedy — Fri, 20 Oct 2006 19:07:00 GMT

Planning the right amounts of food for a family gathering is not easy. One of the worst fears of hosting a Thanksgiving dinner is running out of the important food groups: turkey, dressing, gravy, and pumpkin pies.

You can't have too much turkey – that's the great part of purchasing a supersized model. Whatever is left over will be reincarnated in numerous ways. In fact, many of us purchase a larger bird so we can look forward to those post-holiday meals, including an endless lineup of sandwiches and soups.

Our recommendations for quantity are based on uncooked turkey. The average person will consume about three-quarters of a pound. If a few heavy eaters are at the table, plan on one pound per person. Raise the calculations to one-and-one-half pounds per person when a) you don't know how much dark meat, if any, will be consumed, and b) you really want leftovers.

When you begin picking through the overflowing turkey bins, read the labels. They'll list the weight, the age of the turkey, and its quality grade. What you won't know is if it is a tom or a hen as there is no difference in taste or texture between the two. Usually, it is the toms that are processed for other products.

For intimate dinners, choose the more expensive fryers and roasters. They weigh less than 8 pounds and are no older than 16 weeks. You can easily serve four people with an 8-pound turkey.

Young roasters are the most commercially popular. They can weigh as much as 24 pounds and are no older than 8 months.

Those are your two choices for roasting. Older birds, labeled "yearling" or "mature," are tougher, more economical, and fine for soups and stews.

Turkeys are A, B, and C graded. When you want a pretty presentation, choose only an A grade. A lower grade won't affect the taste of a bird, but the skin may exhibit blemishes along with random, intact pinfeathers.

Out of the Freezer and Into the Fridge – Thawing the Big Bird

ckennedy — Thu, 19 Oct 2006 18:34:00 GMT

You are just a few days away from Thanksgiving when it becomes crucial to make space in the refrigerator for that rock-hard bird. Before you can envision a golden-skinned turkey on the table, it has to thaw. Depending on the bird, this may take several days, especially if you want to do it safely.

The days of thawing or even baking a turkey overnight at an unsupervised room temperature are long gone, as is baking it overnight at 200ºF. With an eye to food safety and keeping many millions of dangerous microbes away from your dinner, a long, slow refrigerator-cold thaw is the preferred method.

Place the bird in a secure plastic bag to prevent any random juices from flowing onto other foods. If you have room, place it in a pan in the bottom part of the fridge.

For refrigerator thawing, count on:

3 days for about 12 pounds
3-4 days for up to 16 pounds
5+days for up to 20 pounds
6+ days for up to 24 pounds

Even so, you may find a few ice crystals in the cavities. Once the poultry is out of the package, spend a few minutes running cold water inside the bird and it will be ready in no time.

After thawing, rinse the bird thoroughly and pat dry with paper towels. For larger birds, enlist some assistance with maneuvering. Add salt and pepper in the cavities. You may also wish to add onions, celery, carrots, and oranges for flavoring, unless the bird will be stuffed. Discard these when the turkey is done.

Remove the plastic packets that contain poultry parts. Some brands also include a gravy pouch. Tie, or truss, the turkey's legs and wings. The legs can be tucked into a ring of fat at the nether end. Use toothpicks to pin the wings to the sides.

Coldwater Thaws

Sometimes we forget to thaw the bird in time. The cold-water method can be used, but is best for smaller birds. Larger birds can require up to 12 hours with a water change every half hour. As you can see, this is a direct invitation to bacterial growth. Even a smaller turkey – under 12 pounds – may take as long as six hours.

Defrosting in the Microwave

Microwave thawing is an alternative, with certain drawbacks. Parts of the bird may actually begin to cook before the thawing is complete. Times required will vary per microwave. Check the labeling on the turkey package for best results.

Golden Brown and Juicy Roasted Turkey: the Perfect Poultry

ckennedy — Wed, 18 Oct 2006 18:22:00 GMT

Cooking your first, second, or any Thanksgiving bird can be a nerve-wracking experience. Many of us continue to proudly volunteer our kitchens for this annual family gathering. Even cooks who have packed poultry into many a roaster pan can claim missteps along the way. Armed with a few tips, the proper oven temperature, and time to baby-sit the bird, it becomes easy as (pumpkin) pie.

Whether you stuff the bird or leave the cavity empty, a trusty temperature gauge and aluminum foil will be your best friends. Many turkeys are fitted with a pop-up timer – it's a bright little button-on-a-stake that will alert you when a certain heat level has been reached inside the bird. This is a great resource, but should be "second-guessed" with your own gauge. If you don't have a gauge, prick the thigh and the breast with a toothpick. Clear juices mean the bird is (probably) done; pinkish liquid means it needs to roast longer.

The internal temperatures should be checked at three points: the thigh (recommended 180º F.), thickest part of breast without touching bone (170º F.), and the cavity if stuffed (165º F.). Remember that the bird will continue to cook when it comes out of the oven, so if the temperatures are five or so degrees lower, they'll rising while resting. You can also place a layer of foil – like a tent with gaps - over the bird while it's waiting for the carving knife.

For moister meat, slit the skin in several spots and slide pats of butter in between skin and meat. Basting the skin itself will not affect the interior. It will, however, crisp up the outer layer, which will help hold in moisture.

Use a shallow roasting pan, if possible. Those with higher sides can prevent the lower part of the bird from cooking at the same temperature as the parts that are more exposed.

You can cook other dishes in the oven at the same time as long as they are not crowded. Raise the temperature to 350ºF. to adjust for the lack of heat circulation space. Cooking times will vary based on the size of the bird and oven as well as whether it is stuffed or not. As a rule of thumb, plan on 3 hours or so for a 10-pound bird, up to 4 hours for birds weighing 12-14 pounds, and 4+ hours for birds up to 20 pounds. Again, let the temperature gauge be your final guide.

The overall challenge is to keep your turkey from drying out. The breast will be done before the thighs as white meat typically cooks faster. You can slow the process by covering the breast with a small blanket of foil and removing it in the latter part of the cooking process. As an alternative, cover the roasting pan with foil for the first few hours of cooking. Leave gaps for steam to escape. Remove in the last 30-60 minutes of cooking time to allow the skin to turn that beautiful golden brown.

It does not really matter which side of the foil faces outward (unless it's non-stick foil - the coated matte side should have contact with the food). Contrary to popular belief, the heating properties are the same. The shinier side is the one that meets the rollers, creating a reflective finish.

You'll discover plenty more tantalizing turkey roasting ideas right here:

Roast Turkey with Honey-Mustard Glaze

Simple Roast Turkey

Roast Stuffed Turkey In a Crockpot

Silver Palate Roast Turkey

The Ultimate Roast Turkey

Get the Bird out of the Kitchen and onto the Grill

ckennedy — Tue, 17 Oct 2006 18:06:00 GMT

Grilling outdoors on Thanksgiving can be a fun alternative to the tradition of roasting. It delivers some unique flavors to the table – as long as a little snow or ice won't cause interference. Even better, you'll have more space in the oven for cooking up a host of delicious side dishes.

A turkey is a wonderful choice for grilling, although you may discover a few challenges in placing an entire bird over a bed of hot coals. Smaller cuts of meat typically perform better, but it is possible to have it all – charred turkey complete with drippings for delicious gravy.

Tips for grilling a better bird

Use indirect heat. Keep the coals burning hot on one side of the grill and place the bird on the other half. This allows you to slow-cook with less chance of drying out. Use indirect heat on a propane or charcoal grill or use a smoker. Indirect heat will require more briquettes; plan to feed extra coals throughout the cooking time.
Leave the skin on during the grilling process and remove when done, if desired.
Basting is critical for grilling. Turkey tends to dry out and this will keep the skin moist. For the early part of the process, use an unsweetened marinade as sugars will caramelize and burn.
Purchase a smaller bird and make sure there is some space between the sides, lid, and turkey. You can also consider sectioning the raw turkey for easier grilling.
To capture the drippings, use a foil pan under the bird (and on top of the grill rack) until the last hour of cooking. Carefully remove and return the turkey to the bare rack.
Avoid piercing the skin when rearranging or transporting. This will keep the juices inside.
Never stuff a turkey that is going on the grill. The insides cannot heat up to an appropriate temperature at a safe rate.

It is difficult to predict a cooking time. There are so many variables: temperature, wind, size of bird, and the grill itself. A 10-pound bird may require 2 ½ hours and a 15-pounder can be done in 3 hours. The best gauge is a trusty thermometer.

The same rules apply for smoking a turkey. Be sure to use approved hardwoods; never sap woods or treated lumber.

You can serve all the traditional side dishes with a grilled or smoked Thanksgiving turkey, or venture out with these recipes. Grilled foods give you more options for bold flavors that will pair well with the aroma of the great outdoors.

Barley Salad with Corn And Peas

Stuffed Artichokes #1

Cajun Dressing for Turkey - Slc

Spiced Carrots - Joyce Goldstein

Roasted Potatoes with Garlic and Fresh Herbs

Cayenne Corn Bread Sticks

Calling All Fowls for the Fryer

ckennedy — Mon, 16 Oct 2006 17:47:00 GMT

Deep-frying a turkey is an exciting outdoor experience. Many who try it for the first time discover they would not have a Thanksgiving feast any other way. The process may be considered more "Cajun" or "Southern," but kits, or rigs, are available almost everywhere.

Indeed, these large pots that sit on short, stubby stands with attached burners can also be used for shrimp boils, so they are not exactly a one-hit wonder.

With the frying process, you're creating a bird with perfectly crisp skin encasing succulent meat. Sound delicious?

Getting started

To start, you'll need a propane tank and an outdoor spot protected from wind. The fryer rig should be equipped with a turkey lifter and a base on which the bird will sit while it's bubbling in hot oil. Peanut oil is typically used because it has a high smoke point.

Your turkey will be cooking at a steady temperature of 350ºF. and at a rate of:

3.5 minutes per pound for birds weighing 13-15 pounds
3 minutes per pound for weights of 10-12 pounds.

Birds should be no larger than 15 pounds or they will become crispy critters around the drumsticks before the breast is done.

Most cooks inject the birds with a marinade or spice mixture. These are delivered deep into the meat and not rubbed on the skin. Any surface coating will simply boil away with the hot oil.

Other supplies include thermometers for both oil and meat, long gloves, plenty of paper towels, and a fire extinguisher.

You do not want to fill the container with oil. When the bird is gently lowered into the pot, the level will rise. Most instructions will state placing the bird in an empty pot and then filling with water to a level of one inch above the bird.

Alternatively, you can use oil instead of water. Drain well before removing the bird and you're ready to go. With method one, you have to dry the pot and the bird thoroughly before frying. Oil and water, as we have all heard, really do not mix. That also means the turkey must be thoroughly defrosted as well.

Safety precautions

Always set the stand on solid, level ground. If you must place it on concrete, use newspaper to protect the surface from splashing grease.

Wear old clothes, including a long-sleeved shirt. The oil will splatter.

Lower the turkey slowly into the hot oil and be sure it is securely mounted on its stand with drumsticks facing up.

Keep children and pets away from the cooking area.

Allow the oil to cool afterward for several hours. You can return it to the original container after straining. Keep cool, or refrigerated, for a second use and then discard.

You'll need a few special side dishes for a Thanksgiving Fried Turkey

Corn Pudding

Sweet And Nutty Broccoli Salad

Spiced Carrot Soup

Basic Fried Rice

Bourbon Sweet Potatoes

Cranberry Salad Mold

This is one great method for cooking turkeys that has become a genuine "starter" tradition for many Thanksgiving tables.

The Great Debate: Stuffing or Dressing

ckennedy — Sun, 15 Oct 2006 17:29:00 GMT

Everything begins with the turkey, which is probably why the debate remains in high gear regarding stuffing versus dressing. Before we start, however, the general rules are:

If it goes inside the turkey, it's stuffing. When it is baked in a separate dish, it is known as dressing. Depending on family traditions, the terms are often interchangeable, regardless of where the mixture bakes.

Food safety experts continue to warn us about the dangers of filling the turkey cavity. There are many cooks, however, who say a bird would be bland and character-less without a rich concoction inside.

Beyond the serious issues of where the stuffing or dressing is actually cooked, the second line of heated discussions continues with ingredients. Cornbread (in the South) and white bread crumbs (in the North and possibly everywhere else, including the Midwest). Other ingredients receive the same attention – oysters (in Boston) and sausage (in Atlanta); no celery (in Kansas).

When you are entertaining Thanksgiving guests from both sides of the Mason-Dixon, we would suggest alternatives:

Serve a blend of stuffing/dressing by mixing equal amounts of cornbread and white bread.
Prepare two separate dressing dishes, one with cornbread and one featuring white cubes.
Cook two smaller birds; one stuffed and the second un-dressed with a casserole on the side.

As you can see from the many recipes listed below, there is no end to great ideas for stuffing or surrounding the turkey with a great "dressing."

The "Yeas" have it for cornbread:

Grandmom's Corn Bread Stuffing

Turkey/ Chicken Stuffing

Cornbread Sausage Stuffing

Andouille Cornbread Stuffing

Crawfish-Cornbread Stuffing

Sausage Stuffing

My Favorite Turkey Dressing

Turkey Stuffing Bread

Albuquerque Corn-Bread Stuffing

And the "Ayes" hoist a wave of cheer for bread:

Turkey Dressing

Herbed Turkey And Dressing - Part 1/Herbed Turkey And Dressing - Part 2

Turkey Dressing

Dutch Potato Poultry Stuffing

All Purpose Stuffing

Almond-Sausage Stuffing

Apple Almond Wheat Bread Stuffing

Apple Onion Turkey Stuffing

As you can see, it would be easy to have an entire meal of just – stuffing. Remember, too, that you can use many of these delicious recipes all year long. For instance, try stuffing a chicken, a squash, an eggplant, or a bell pepper. The list is endless for great stuffing – or is it dressing?

How do you say Potato-Sweet or Mashed?

ckennedy — Sat, 14 Oct 2006 17:09:00 GMT

Potatoes are a star attraction at Thanksgiving – they are usually mashed with butter, sour cream, or cream cheese. Sweet potatoes, which are not related to their white counterparts in any way, make their appearance in many forms at the annual feast. While you may not want to raise this discussion at the dinner table, sweet potatoes are not yams, either.

Perfect mashed potatoes are not always quite so perfect. They can be gummy or lumpy and too thick or too thin. Flawed potatoes are difficult to hide, even with a great gravy. Do you leave the skin on or off? Boil or bake? Add milk or cream?

Our quick tips for great mashed potatoes:

Russets only, for their high-starch content.
Cut cubes in a uniform size for even baking or boiling.
Baking makes potatoes fluffier; boiling is easier for smaller quantities.
Avoid the blender and use a rice masher; over blending creates the gummy texture.
Skin off is preferred; skin on can be unattractive.
Creaming option is purely preference: milk, cream, butter, buttermilk, cream cheese.
Some lumps are acceptable – and proof that it's a "real" potato!

Basic Sweet Potato Pointers

Store in the pantry and not in the refrigerator, which affects the taste.
Sweet potatoes can generally be substituted in any recipe that calls for baking potatoes.
They are easier to peel following boiling or baking. After removing skin, place in cold water with a bit of lemon juice to prevent discoloration.
Slice with a stainless knife; other types of blades (carbon) will react to darken the flesh.
Lighter varieties require longer cooking times and should not be mixed with dark orange sweet potatoes.

Mashed Potatoes are easy to master and everyone has a favorite method and recipe:

Basics Boiled and Mashed Potatoes
Buttermilk Mashed Potatoes with Shallots

Baked Mashed Potatoes

Mashed Sweet Potatoes

Garlic Mashed Potatoes

When you want to please guests with a non-traditional dish, try these:

Potato Puffs

Boxty (Traditional Irish Dish)

Sweet Potato Recipes (just add everyone's favorite puffed marshmallows – or not):

Sweet Potato Souffle

Twice Baked Sweet Potatoes

Mashed Sweet Potatoes

My Special Sweet Potato Casserole

Sweet Potato Casserole

Bourbon Sweet Potatoes

Interesting sweet potato sides:

Roasted Sweet Potato Wedges

Sweet Potato Biscuits

Bountiful Breads and Buns

ckennedy — Fri, 13 Oct 2006 17:00:00 GMT

No Thanksgiving table will be complete without breads, buns, and rolls, all warmed and fresh from the oven. Pile them high in a basket and keep them coming. Who can resist slathering too much butter on top or inside and carefully placing this treasure safely out of harm's way from mashed potatoes?

The key to serving terrific breads, buns, and rolls at the table is to keep them light. Heavy doughs will detract from the fun of filling up on other goodies. These should simply do their jobs by providing great aroma and terrific taste. Then, they should carry on with absorbing tons of butter – and maybe a little honey. Yes, some of your guests will use them for "sopping up" extra gravy, too.

Breads are also easy to prepare ahead of time. Some can be frozen a few weeks in advance while others may be refrigerated up to four days. Even if you plan on warming previously prepared rolls, there is nothing better than the fusion of breads, turkey, dressing, and side dish aromas wafting from a warm and busy kitchen!

No bread basket would be complete without these.

Refrigerator Potato Rolls

Dinner Rolls

Lion House Dinner Rolls

Beer Bread Rolls

Croissants

These are a little heavier, but they make a nice blend with traditional rolls. Make them extra small for bite-sized treats.

Cheese Garlic Biscuits

Pumpkin and Spice Rolls

Pumpkin Nutmeg Dinner Rolls

Of course, to liven up the dessert table, you can always add a little spice to your slice – with these breads.

Pumpkin Cranberry Bread

Pumpkin Nut Bread

Cider Pumpkin Bread

Catching the Gravy Boat

ckennedy — Thu, 12 Oct 2006 16:48:00 GMT

Ahhh – perfect gravy with no lumps, not too much salt, the right shade of tan, and not too thick or too watery. Sounds like heaven, doesn't it? While we don't typically serve up this rich sauce on an everyday basis, Thanksgiving is the one day of the year for total indulgence. Who doesn't want to ladle a dripping-based helping over a slice of turkey? What kid will not make a game out of cratering mashed potatoes for a fill-up?

The difficulties in making the best gravies – even for experienced cooks – lie in the fact that the process is an annual event and not a daily one. Trends have changed from the days when Mom or Grandmother served up homemade biscuits and gravy for breakfast, or it was a staple for the evening meal. (That's not to say that in the southern U.S., there remains a preponderance of gravied meals, including fried steak and chicken-fried-chicken.)

The advantages of any gravy are many. They can forgive the sins of a too-dry turkey and correct too much cumin in a dressing. In fact, you should prepare plenty of gravy; it's a fix-all for many Thanksgiving day errors.

Enjoy these gravy recipes

Traditional Turkey Gravy

Turkey Giblet Gravy

Anita's Holiday Turkey, Dressing and Gravy Preparation

Turkey cooked with Wine Cheesecloth and Tom's Gravy

Sage-Roasted Turkey with Caramelized Onions And Sage Gravy

Syds Turkey Gravy

Saras Turkey Gravy

Turkey with Golden Onion Gravy

Gravy tips for great flavor and for quick repairs:

Lumps – whisk or strain them out
Too greasy – allow to cool and skim the fat (if time allows)
Too thick – add a little canned chicken broth (or broth from turkey)
Too salty – add a small pinch of light brown sugar
Homemade broth is much better than canned
When adding liquids to a gravy, warm them first in the microwave
Add a few veggies in the bottom of the turkey roaster for richer drippings

Wines: Reds, Whites, and Sparklers that will Light up the Turkey Table

ckennedy — Wed, 11 Oct 2006 16:36:00 GMT

Wines will always add sparkle at the Thanksgiving table. This is one day when you can celebrate casually with a number of bottle choices and are not required to follow the rules of formal dining. The only adages that apply are to not overpower the food and don't create contrasts that will shock the tongue.

With those thoughts in mind, enjoy the many fine spirits available in reds, whites, and rosés. You can never go wrong with champagne, either. It is the bubbly fit for any turkey table. Stay with an extra dry - not a brut - and you won't offend any palate-teasing side dishes.

The wonder of a laden Thanksgiving table includes all the taste sensations: sweet, salty, spicy, and acid. Now, that's a blend that will challenge any vino. Your best bet will be to choose wines that "don't offend." They will be all-around companions to the many food groups – and group of guests – making an appearance for this great feast.

Avoid heavier reds – they'll compete and someone is bound to fall asleep at the table. Any wine that's high in tannins will create an acid war on the tastebuds. Pass by varieties that are higher in alcohol content. The one exception would be a Zinfandel, which is a terrific blend for all the trimmings. Another tip: choose wines for their compatibility with the sides. The turkey can fend for itself, and in many cases will be covered in gravy or cranberry sauce, anyway.

A good selection of reds might include Pinot Noir, Beaujolais, and a Shiraz. In the whites, you can include Rieslings, dry Chardonnays, Chenin Blancs, and Sauvignon Blancs.

In particular, Pinot Noir will be a delightful choice for appetizers

Endive with Lemon Cream Cheese and Roe -- Simple Appetizers

Best Crab Dip Ever

Homemade Bagel Chips with Vegetable Spread

Cheese Crisps

White Zinfandels and Rieslings are excellent for any dish with a strong onion flavoring as well as:

Sweet Potato Pie

Cassis-Spiked Cranberry Sauce

Beaujolais for sausage-based dressing

Cornbread Sausage Stuffing

All-around champions

Chardonnay is the best choice for turkey as is a Pinot Noir.

Sauvignon Blanc and Rieslings bring out the best in dressing and most side dishes.

Rosés – on the dry side - can also complement almost any meal.

After-dinner drinks should include a reasonably priced port or dry sherry for any nut-based dessert, including an all-time favorite, pecan pie. Pumpkin pie is known for its friendly nature when it comes to wines and aperitifs. Try a Sauterne, for instance. A wine that is just a touch sweeter than the dessert will be a great choice.

Fizz and Spice and Everything Nice

ckennedy — Tue, 10 Oct 2006 16:18:00 GMT

As family gathers at the homestead, you'll have a wonderful reason to break out a punchbowl for some delightful Thanksgiving beverages. Hot drinks do well in a crock-pot; just be sure to follow instructions regarding safe temperatures. Kids and adults will relish these recipes (and we have slipped in a mimosa and Bloody Mary for those old enough to imbibe).

You'll discover old favorites, including spice-laden ciders and some amazing punches that are full of fizz and fruits. We've also found some new twists on the golden oldies.

Adults may appreciate a little pick me up

Holiday Delight Punch

Hot Cider Nog

Allspiced Cider

Orange Tangerine Mimosa

Bloody Mary with Chilli Vodka

Kids (of all ages) will love these

Apple Cider Ice

Candy Cranberry Apple Cider

Very Berry Juice

If you prefer your cranberries as a liquid libation, here are a few select recipes

Cranberry-Wine Punch

Cranberry-Cider Punch

Cranberry Vodka Punch

Cranberry-Pineapple Cooler

In the South, iced tea will be served – in some regions it is always made presweetened while a few hosts actually allow you to add your own sugar. You can also serve tea hot. Spiced tea mix or a chai blend will also be a welcome addition.

For after-dinner enjoyment, you'll want to offer coffee. If you typically serve caffeine in your home, keep some instant decaf on hand, and vice versa; not quite as good, but it will suffice in a pinch. Include cream and sugar on the table and spoons for stirring.

You will also enjoy these coffee-laced drinks as a post-turkey treat

Coffee Continental

Cafe Brulot Diabolique

Perfect Pumpkin Pies and Other Perennial Post-Dinner Delights

ckennedy — Mon, 09 Oct 2006 16:09:00 GMT

While everyone claims they are much too full for Thanksgiving dessert, it seems a little space can always be made for a "bite or two," "maybe just a sliver," and "oh, how could I possibly?..." of pumpkin pie.

Invariably, when extended family gathers, the march of the pies begins - and much more. What a beautiful sight – a designated table just for desserts. They seem so much prettier on Thanksgiving, don't they?

Remember, pumpkin pie is not so much sweet as it is flavorful. Too much sugar in other desserts can be overbearing. When baking, think about offsetting some of the sucrose saturation with a little bourbon (for another type of saturation) or, at the very least, extra whipped cream.

There is more than one way to skin a pumpkin

The perennial pie is a terrific tradition and here are a few variations

Sour Cream Pumpkin Pie

Harvest Moon Pumpkin Pie

Venturing beyond pie, these recipes will also make good use of that gourd

Pumpkin Crunch

Pumpkin Cheesecake

The sweetest sweet potatoes

There is some debate over whether sweet potato pie dares to compare with its same-colored counterpart in taste. Some say yes and some fiercely suggest there are no similarities.

You can decide for yourself with these recipes

Sweet Potato Pie IV

Sweet Potato Pie 2

And a big thanks to the nut family

Where would we be without the standard pecan pie and other delights?

Pecan Pie

Pecan Pie Bars

Cranberries will add color

Bring some rich burgundy colors from one of America's few native fruits to the dessert table with these cranberry recipes:

Almond Cranberry Tart

Apple Cranberry Casserole

Give Thanks for Basic Food Safety

ckennedy — Sun, 08 Oct 2006 15:46:00 GMT

On Thanksgiving Day, it is more important than ever to think about food safety. Of course, you should reinforce the basics all year long for your own family. Now, with guests gathering, you have a crowd to protect from all that nasty bacteria.

It's important to remember you're dealing with poultry – and typically a larger bird than the average chicken. That means more surface space that will be in contact, including the sink, faucets, and handles.

Even more critical is the fact that your kitchen is going to endure an overrun of strangers. They will certainly pay less attention to cleanliness and more to chatting and bustling about. As you're setting out the appetizers, whipping up mashed potatoes and gravy, and adding liquids to the dressing, here are a few tips to keep in mind.

Keep a container of anti-bacterial hand soap available at the sink. Next to that, a roll of paper towels. Set an example for your guests and wash your hands frequently.
Place all raw turkey parts in a double plastic baggie or separate trash bag. Don't use the regular trash for these or the liquids, and discard outside as soon as you are finished. Once a piece of raw skin or juice has brushed against the side of a trashcan, bacteria will follow.
Rinse the sink with hot soap and water after the turkey is in the roaster.
Use separate boards for each food type and place in dishwasher when finished to avoid cross-contamination.
Do not partially cook any food in the microwave unless it is going straight to the oven or the grill.

Stuff the Stuffing Last

Do not place dressing inside a turkey until just before it goes in the oven. Never over-pack the cavity, as the dressing will expand with baking. It will also be the last to cook thoroughly – adjust time in the oven accordingly.

When reheating stuffing, use a meat thermometer to be sure it has reached an internal temperature of at least 165º F.

Here's a great stuffing recipe that is designed especially to go inside:

Turkey/ Chicken Stuffing

Try this recipe if you're baking it as a separate casserole:

Deluxe Crockpot Stuffing

No Picky Eaters Allowed

The olden days of allowing Great-Aunt Mabel and Uncle Fred to linger at the feast-laden table are gone. The rules are very strict – no more than two hours at room temperature and then everything goes into the refrigerator. The timer starts when the turkey comes out of the oven – and resting time before carving counts, too.

Enforce the two-hour rule for all foods from the appetizers to the last dollop of whipped cream on top of the pumpkin pie.

The Day After: A Cornucopia of Leftovers

ckennedy — Sat, 07 Oct 2006 15:21:00 GMT

Once the Thanksgiving repast is just that, it's time to give all those leftovers their due. While you may be saying "no thanks" to turkey on Thursday evening, by Saturday you should be planning on what to wrap and freeze for optimum safety – and further feasting sometime in the near future, preferably within 60 days.

While your family may groan over thoughts of gobbling up six weeks of turkey sandwiches, don't worry. We have a pantry full of ideas to make delicious meals with the remains from "that bird."

Disguise it

There are plenty of ways to tame the taste of turkey. While we don't claim you can turn it into mystery meat, you may choose to avoid the excesses of Thanksgiving - no "straight" turkey, in other words. Mix it with hamburger, beef, or chicken, for instance, to dilute the flavor.

However, if you're truly fond of the old bird and don't want to wing it without a little guidance, here are a few of our favorite recipe suggestions.

Salsa Sloppy Joes

Cheesy Turkey and Rice Bake

George's Turkey Potpie...

Turkey Chowder

Turkey Cranberry Croissant

Make it Ethnic
With these recipes, you can elevate leftovers to international cuisine status. There's a certain appeal in calling a dish "Creole" or "Curry" as opposed to just plain leftovers, don't you think? Let your turkey travel among these delightfully delicious dishes.

Uncle Enrico's Low Carb Curry Wraps

Thai Grilled Pizza

Hawaiian Turkey Kebobs

Creamy Creole Turkey Bake

Make it Healthy

You have had your day of anything goes – calories do not count on Thanksgiving, right? You may step on the scales and find they were there all along. This is a wonderful opportunity to turn leftovers into a healthful aftermath. Just refrain from including gravy and pumpkin pie.

Anne's Soup

Turkey Salad with Fruit

Turkey Waldorf Sandwich

Cantaloupe Turkey Salad Delight

After the Carving's Done

Don't let that carcass go to waste. Sure, it looks a little sad and bare, but there is plenty of life left. Make a delicious stock and then enjoy this terrific soup. (Remember to leave a little meat on the bone and add some veggies. Toss out the liver, though, or your stock will have a bitter taste.)

Turkey Soup

The "Other" Foods

Breads, rolls, cranberries, mashed potatoes, and vegetables also deserve rescue for later nibbling. Here are a few tips for serving that will disguise the wear and tear they may have received on Thanksgiving.
Cranberries can be pureed and used as a jam.
Incorporate mashed potatoes in soups to act as a thickening agent.
Bake or pan-fry mashed potatoes to make crisp patties.
Cube dried breads and rolls, season, and bake on low heat in the oven for croutons.
Blend vegetables into a casserole, top with potatoes and cheese, then bake

Now, you can say "thanks" for what has been left behind!

Thanksgiving - The "Original" American Holiday

ckennedy — Fri, 06 Oct 2006 22:21:00 GMT

Our Thanksgiving feasts of today have very little in common with the first celebrations by Pilgrims and Native Americans near Plymouth, Massachusetts. It is doubtful those cooks spent weeks making lists and planning for a turkey and pie overload. There was no milk and no sugar; no carving knives, placemats, or napkins.

Some historians surmise that it is more likely they dined on venison and fish – and perhaps lobster - with sides of maize, dried fruits, and watercress. They sat down to a simple meal in the outdoors while they were thankful for being alive and having food to eat from a successful, if minimal, October harvest. These festivals had long been recognized in many parts of the world – even in ancient times. It was, however, in the thirteen colonies that Thanksgiving was eventually to become an “original” American holiday.

Thanksgiving continued to gain popularity as settlers surged toward the west. It was refuted as a Yankee celebration in some Southern states. Soon, however, the joys of serving food and gathering family won the country over. By 1879, Canada also recognized this event, electing to remain more faithful to the timing of that first gathering - the second Monday in October. As time marched on, proclamations by governors and presidents took the harvest gathering from June to November, finally reaching the third Thursday.

Meals became more elaborate as the 1900s began. Dutch ovens were new and affordable for many homes, eliminating the perils and hassles of hearth cooking. Trains were readily transporting foods from one end of the country to the other. Thanksgiving meals proceeded to receive a “modern” reinvention.

Following an early surge in decadent celebrations, World War I took its toll on the festivities. When the men returned home, so did much of the Thanksgiving feasting.

There are many foods from Yankee menus that remain popular, including currant jelly and chestnut-infused dressings. It is also possible that cranberries are the one true staple that has reigned in popularity through the ages.

Add these great recipes to your very own Olde-Tyme Thanksgiving feast.

Mincemeat Pie

Apple Butter

Butternut Squash

Fall Vegetable Medley

And please share a toast with “ye best” Apple Cider.

“Regardless of the menu selection, it is the gathering of family and friends around food that creates the thread of a truly warm and wonderful Thanksgiving!”