Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
...."balancing the two is a work of art".........
How true.
And I have 32 guests coming for Thanksgiving Dinner.....lots of balancing there. I'm doing the very traditional things....but hope to please all.
The most important thing I've learned in over 45 years of cooking holiday meals (my first was at age 18) is that it does not all have to be done the day of the event. Many years ago I would get up at four in the morning to start the cooking.......and be too tired to eat by the time it was all ready. I did alot of my prep work today. I'll cook the turkeys tomorrow. I'll slice it and put it in pans covered with some of the juices to keep it moist. I will also do the sweet potato casserole, pies, dressing, gravy, cranberry salad, etc. On Thursday all I have to do is the mashed potatoes, relishes, hot rolls and eggnog. I'm good to go.
I wish you all a most blessed Thanksgiving.
Thanks JM. Sounds good. If I don't use it this time, I'll save it to make for the family sometime.
BTTT
Really great pick of the Duke, CGK! I've long been a John Wayne fan. Thanks for posting it. And a very Happy Thanksgiving to you and your family.
- knightshadow.
Leftovers:
Sesame Thai Turkey Salad
About 4 cups bite-size pieces skinned cooked turkey
2 large (about 1/2 lb. total) carrots, shredded
1 large (about 1/2-lb.) red or green bell pepper, stemmed, seeded, and thinly sliced
1/2 cup thinly sliced green onions
1/4 cup roasted, salted peanuts
1/4 cup thinly sliced dried apricots
Thai dressing (recipe follows)
Napa cabbage leaves, rinsed and crisped
Whole green onions, ends trimmed (optional)
Peeled orange slices (optional)
In a large bowl, combine turkey, carrots, bell pepper, sliced green onions, peanuts, apricots, and Thai dressing; mix well.
On 4 to 6 salad plates or 1 platter, arrange cabbage leaves, then spoon turkey salad equally onto leaves; garnish with whole green onions and orange slices. Makes 4 to 6 servings.
Thai dressing. Stir together 1/4 cup rice vinegar, 2 tablespoons each reduced-sodium or regular soy sauce and Oriental sesame oil, 1 tablespoon honey, and 2 teaspoons each crushed dried red hot chilies and grated orange peel.
Leftovers:
Sesame Thai Turkey Salad
About 4 cups bite-size pieces skinned cooked turkey
2 large (about 1/2 lb. total) carrots, shredded
1 large (about 1/2-lb.) red or green bell pepper, stemmed, seeded, and thinly sliced
1/2 cup thinly sliced green onions
1/4 cup roasted, salted peanuts
1/4 cup thinly sliced dried apricots
Thai dressing (recipe follows)
Napa cabbage leaves, rinsed and crisped
Whole green onions, ends trimmed (optional)
Peeled orange slices (optional)
In a large bowl, combine turkey, carrots, bell pepper, sliced green onions, peanuts, apricots, and Thai dressing; mix well.
On 4 to 6 salad plates or 1 platter, arrange cabbage leaves, then spoon turkey salad equally onto leaves; garnish with whole green onions and orange slices. Makes 4 to 6 servings.
Thai dressing. Stir together 1/4 cup rice vinegar, 2 tablespoons each reduced-sodium or regular soy sauce and Oriental sesame oil, 1 tablespoon honey, and 2 teaspoons each crushed dried red hot chilies and grated orange peel.
Wow, I am impressed. Congrats on getting so much done ahead of time. Hope you are appreciated as you deserve!
Thanksgiving blessings to you, too.
jm
Yes, I want to try it too. Sounds like a winner -- no leftovers.
Leftovers, Use turkey instead of chicken in this recipe:
ESCALLOPED CHICKEN
Place diced meat from one cooked chicken in a 9x13 inch pan.
Cover with dressing made of 6 cups bread cubes, 1 and 1/4 tsp. of ground sage, salt and pepper; 1/2 cup chicken (or turkey) fat and 1/2 cup cream. (or season as you would for other dressing).
Cover with gravy made of 1 quart of broth, 1/4 cup of flour mixed with enough cream to make a smooth paste. bring to a boil before pouring over chicken/dressing layers.
Bake until dressing is lightly browned, about 30 minutes at 350 to 400 degrees.
This may be prepared ahead, but it is best to wait to put the gravy on until you are ready to bake it.
(F. Norris, Iowa, 1950s)
I doubled the crackers, added another egg, and cooked it for 45 minutes. Came out perfect! Thanks!
I'm so glad it worked out for you! Happy Thanksgiving Eve!
Good for you! Happy Cooking Day today, lol!
Well, yesterday was as bad as the day before, as far as my mysterious exhaustion. I tried sleeping more than usual and I can't say that I feel a whole lot better today.
At least I can sit up at the puter and type, which I couldn't yesterday. Now, it's the getting up and getting to the grocery and drug store that will be the big challenges. I *have to*.
Thanks for all the great recipes and ideas! They sound so good.
Happy Thanksgiving Eve!
BTTT
There might be others that are thinking of "stretching" that gravy, and will hopefully try your suggestion.
Thanks, sw
Your welcome! Does this mean I'm supposed to be your best friend now?
Hey, great tip. I realized gravy mix was the one thing I forgot when I finally got to the store a while ago. Now I know I will go back and get the pork one to try!
This is one of the only times I can think of when I don't make my own gravy (no drippings). Pan drippings and the browned bits are my favorite part of just about any meat cooking I do.
When challenged one Thanksgiving with having tasteless gravy, even from a real roasted bird, at a relative's house who doesn't cook (thus, empty pantries except for at least 5 little shakers of seasoned salt!) - I managed to scorch some stuff and make it edible.
And oh, I also went to the only open quick-stop convenience store in our part of town and found, of all things, Kitchen Bouquet. I'd never used it before, but it seemed like the thing to get - and it was! Turned wallpaper paste into luscious finger-licking golden turkey gravy.
Kitchen Bouquet is a staple in my kitchen. A splash or two of soy sauce will also help perk up a bland gravy.
That same brine is also wonderful on a whole pork loin.
I've used Worcestershire sauce the same way, as well as soy sauce, as you have. But then, I would drink W'shire sauce out of a teacup if I could.
Tell me, what other ways can I use Kitchen Bouquet? I have a bottle of it that sits in my pantry, but never think of it until I've used something else and it's not needed. Any ideas?
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