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.

[mountaineer]

Those are great photos. The Lithuanians and Romanians get it: freedom is better than tyranny. They could teach the Canadians and American Democrats a thing or two.

[Timeout]

Surprised me. I found it the first place I looked. $18.95. My dough is in the fridge, I'll be baking in about 20 minutes...I'm happy.

[Iowa Granny]

Some people just don't appreciate freedom.

[mountaineer]

More TG recipes and ideas, from appetizers to leftovers, at Epicurious (the photos look delicious).

And now for something completely different: Bob Barr to serve as consultant to ACLU.

[Timeout]

RAINBOW BRIGHTENS BUSH's SPEECH
By Alison Mutler
Associated Press

Bucharest, Romania-
As President Ion Iliescu and President Bush enthusiastically addressed tens of thousands of Romanian citizens braving a steady rain to participate in the occasion, the American gazed with delight at the sky.

On the east side of the square, a rainbow soared even as sunset fell and the western sky turned orange.

"As we started speaking, a rainbow appeared," Bush told the crowd. "God is smiling on us today."

It was an unscripted remark and took the translator by surprise.

Bush's rainbow comment never made it into Romanian, but the crowd applauded anyway.

[mountaineer]

He said what?!?!?

(Sorry, I just wanted to use this picture somewhere).

[Endeavor]

If Santa lets you down, let me know - I know where he lives.

[Endeavor]

I saw that about Barr and the ACLU. Rumor has it that Dick Armey is contemplating the same move. These clowns don't get it that they're pawns, I guess.

[Endeavor]

Please stop with the rottonbottom pics - I started a re-read of Peggy Noonan's book on the 'beast last night. It's as good the second time through as the first.

[Endeavor]

...meaning that pics of Shrillary! are way too scary for a Sat afternoon!

[mountaineer]

there's never a good time for a shrillary pic.

[lodwick]

Thank you for the wonderful pictures! Just outstanding.

[Fintan]

Thanks!!!!!!!!!!!!!!!!

How did you know????

[Fintan]

I'm having a hard time believing this freak is a woman. She must be deathly afraid of tweezers.

I was gonna say razors too but I don't wanna go there...

[Mercat]

I use a fresh (probably still running around today) butterball hen without stuffing it. I put apples, onions, sage, whatever other fresh herbs are at the store and which meet my fancy into the caveties but no stuffing for eating - that's in another recipe. I slather it with unsalted melted butter in and out, plug in my oven's probe at the lowest possible temperature for poultry, and set it uncovered into the oven. I don't open the oven door until the beeper goes off, usually a half hour before its supposed to. I let the bird sit for up to 45 minutes while everything else is finished up. The good news is that it's absolutely the best turkey anyone has ever eaten. The bad news is I get to do Thanksgiving and usually Christmas at my house every year.

[Mercat]

Other secrets of holiday baking which, since I'm on the Atkins diet, I cannot eat this year: always use unsalted real butter and all ingredients must be room temperature. If you don't bake often, through out the old floor and buy fresh. hmmm. That's it. It makes the dif in just about any recipe.

[Fintan]

FINTAN'S CAN'T-MISS THANKSGIVING TURKEY RECIPE

CLICK HERE

[Iowa Granny]

I have a new Screen Saver.

Today while cleaning/sorting I finally found the photo of GW & me at a fund raiser prior to the election. I am taking it to a friend of mine for scanning, and doctoring,,, a really scraggly looking character is in the background.

I am absolutely THRILLED to have found this pic.

What ever else happens today will be anticlimatical.

[mountaineer]

I concur - stuffing the bird is too messy and too much trouble. I prefer to put cut-up apples or oranges in the cavity with the appropriate herbs, e.g., sage or basil, and then stick some more herbs between the breast and the skin, then slather the whole mess with butter. Oh baby.

[lodwick]

Good job with the pic - very nice. ;-)