The GUILD 11-21-2002 THANKSGIVING DAY RECIPE EXCHANGE!!!!

[Hillary's Lovely Legs]

Roasted Free-Range Turkey with Pear Chestnut Stuffing

Serves 8 to 10 The stuffing may also be baked separately in a buttered casserole at 375° until heated throughout, thirty to forty-five minutes.

12 tablespoons (1 1/2 sticks) unsalted butter
6 stalks celery, strings removed, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1/4 cup fresh thyme leaves, finely chopped
1 teaspoon finely chopped fresh sage leaves
1 tablespoon coarsely chopped fresh flat-leaf parsley
1/2 pound roasted chestnuts, shelled and chopped
27 slices stale white bread (1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 cups), lightly toasted
1 1/4 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
1 tablespoon salt
1 twelve- to fourteen-pound free-range turkey

1. Heat oven to 375°. Make stuffing: In a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.

2. Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.

3. Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.

4. Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180°. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before removing the stuffing and carving.

[Iowa Granny]

I have layered cake, ice cream, cake and whipped topping, topped with nuts & a cherry. It's a meal in itself! Absolutely worth every single calorie.

[Iowa Granny]

My eyes are going blurry,, I've been grazing thru last year's thread looking for the Horse Radish Salad recipe. I had to give up, the stain on my eyes was unbearable. If someone comes across it, could you post the number of the post here, so I can go back to it later when my eyes have refreshed?

Geesh! It's so simple to refresh the screen, why does it take so long to refresh the eyes?

[Timeout]

I'll save you and me the trouble of searching last year's thread. Here's the Horseradish Salad. Don't be put off by the unlikely combination of ingredients...it's delicious, pretty and a perfect companion for turkey/dressing. Best of all, it can be made the day before and requires no last-minute oven time.

HORSERADISH SALAD

1 each…small pkg lemon jello and lime jello
2 C. boiling water
1 C. drained crushed pineapple
1 C. mayo
1 can Eagle brand milk
1 C. chopped pecans
2 heaping Tbsp. Horseradish
3 Tbsp. Lemon jc
1/4 tsp salt
1 small carton cottage cheese

Mix water and jello. Stir well & let cool slightly. Stir in other ingredients and pour into mold. (spray the mold very lightly with Pam for easy removal.) Or pour into 9 x 13 baking dish and simply cut into squares for easy serving.

Refrigerate several hours until firmly set. Serves 10-12

[lodwick]

LOL - I know your food is good and that you've been doing it for a couple of years now - but your receipes for the newbies are brutal.

I am LMAO for some stupid reason. Perhaps it was the dumping all the bag-full of chocolate chips into the mix.

Thanks a bunch, and I am going to try and replicate the slow cooker cake...would you care to share with us which one turns out better? Thanks, JL

[Iowa Granny]

I prefer the slow cook method on the cake. It does develop quite a crust around the outside edges. I have witnessed grown men fighting over the rights to the crust.

This is a cake that you spoon out of the crock. It is not a beautiful presentation, but top this stuff with homemade ice cream, and you'll become a believer.

[Iowa Granny]

I should add that if you top this cake with homemade ice cream,,, it is totally appropriate to top the ice cream with hot fudge sauce,,, which naturally craves to be topped with whipped cream, followed by nuts and a cherry.

Weight watchers might want to select Cool Whip as opposed to the real whipped cream. <:~)

[Iowa Granny]

Thank You, Timeout. I am going to prepare this for T'day. My menu is a bit unorthodox, but this will fit right in.

Menu:
Smoked Pork Loin
Wild rice
Dressing
Sweet Potato Caserole
Salad
Pumpkin Pie


If the natives complain loudly I may fix the traditional Green Bean caserole, too.

[Endeavor]

Does anyone think that the new Fox news announcer, Paige Hopkins, resembles one of those Roswell aliens?

And, while I'm on this goofy topic, has anyone noticed that Ray Romano looks like a male (and dark haired) version of Ellen DeGeneres?

[mountaineer]

Check out HLL's Michael Jackson thread for a laugh.

[Timeout]

That sounds fabulous! And, yes, the H'radish salad should be delicious with it.

As for green beans, we LOVE the green bean casserole (I assume you mean the one with french onions on top?). For some reason we stopped doing it for the holidays...we do asparagus casserole every holiday now.

I've done these green beans a couple of times and they're very festive looking. Can also be done ahead and simply nuked at the last minute.

FESTIVE GREEN BEANS
Blanch fresh whole green beans in boiling salted water for about 5 minutes. Immerse in ice water or run under cold water until cooled.

Heat butter in large saucepan. Just when butter is turning golden, add equal amount good olive oil. Saute finely chopped leeks (or onion) and red bell pepper. Saute until limp...don't lose the pretty red color in the peppers.

Add green beans, coat with sauteed veggies. Cook til beans are hot. You can refrigerate for reheating before serving. Optional: Sprinkle with real bacon bits at the last minute.

The red/green combo is perfect for the holidays.

[lodwick]

Good Lord - I think I've just gained fifteen pounds reading about this cake. Goodness.

Thanks for the tips - they're appreciated. Since I love most crusties - excepting the PIAPS - I'll go for the Slow cook method....report to follow sometime over the Holidays. JL

[MaeWest]

1 cup chocolate chip morsels (I dump in the entire bag)

Yeeessss!! That's our IG. A true Guilder and someone who knows the redemptive value of chocolate.

[BigWaveBetty]

Does anyone think that the new Fox news announcer, Paige Hopkins, resembles one of those Roswell aliens?

Yes! I have to change the channel when she comes on.

Ray Romano? I dunno, have to give him a closer look...

[BigWaveBetty]

Bert and Ernie, on the other hand, seem to be handling it quite well.

I've always thought Bert and Ernie needed a closer look.

[Iowa Granny]

I haven't noticed the newbie at Fox. I sit at the computer with the TV to the left, and about 2 ft back. I will have to try to turn around and check it out. (I've been testing cake, so turning around could be a Large Problem)

[Timeout]

...better stop or that could become a Growing Problem!

LOL!

[BigWaveBetty]

Thanks very much for that choc. cake recipe. It's so easy! Sure to be one a favorite for SIL and me.

[BigWaveBetty]

LOL!! Thanks for bringing that by, I had missed it on my comment page.

[Timeout]

Betty, we're getting our first freeze tonight here in south Alabama. Yeeeaaaa! Perfect weather for staying inside and cooking up all these goodies.

Are y'all getting it down there?

[BigWaveBetty]

Yep! :-) Down to 40 tonight, but no firewood, sigh. But it's supposed to get back to normal by Thanksgiving. Hope they're wrong.

Forgot to tell you, congrats on all y'alls win for Governor!