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]

Waiting to see your post for fennel mashed potatoes. You mustn't come here and tease us about this without eventually providing the recipe.

[Timeout]

Re: The brussels sprouts.

First, I forgot to mention that I spooned a little chicken stock over them before adding the cream. I'll use turkey stock next week. Not much, maybe 1/3 cup.

Second, I'm thinking of adding a little crumbled bacon when I make it for Thanksgiving. That little bit of crunch ought to be good with it.

[Aggie Mama]

These are always my favorite threads. Off to a parent-teacher conf. I can't wait to read all the recipes. BTW, to day is my daughter's 2nd birthday!

[Aggie Mama]

Alton Brown recommends using the brine solution as well.

[Aggie Mama]

Ahhh. I"m sucked in. I really need to go, but when I get back, I'll post the sausage stuffing recipe we used last year. It was really yummy!

[mountaineer]

a shot of apricot brandy to her pumpkin pie recipe

That sounds good. My mother always adds a shot of Angostura bitters to hers. Mmmm.

[Hillary's Lovely Legs]

Time out for some fabulous jewelry.

[Hillary's Lovely Legs]

When I make brussel sprouts I:

Steam the sprouts
Saute them in butter and olive oil
add walnuts and saute
top with freshly shredded parmesean cheese.

It's to die for.

[mountaineer]

Smashing! Here's something that's food related (arguably): the WashPost's Lloyd Groves lunches with Al and Tippsy. What a bunch of whackos. Read it here (including the part where Al giggles about crossdressing).

[Iowa Granny]

Impressive Jewels. I guess I'm just a bit, too Conservative. Regardless of the value, I would prefer the necklace without those dangling chuncks. Simplicity & Moderation in all things, is my motto.

Surely, this is a piece Laura has borrowed. It doesn't seem to fit her personality. Perhaps I know nothing of her personality, but it just doesn't seem to "fit" with her public persona.

[tubebender]

Nice to see you here. Could you tell us more about the brine? What's in it, how long, etc.

I'll do my best.(I'm not to swift with the keyboard) There are many recipes on the net and you should check out a few. Alton Brown has a good one but he does get complicated at times. Ours comes from Chez Panisse in Bezerkly Ca.

}2 gallons water

}1 1/2 cups Kosher salt

}1 cup brown sugar

}2 or 3 bay leaves

}fresh thyme or 4 table spoons dried

}lots of garlic peeled

}2 table spoons allspice

}4 juniper berries crushed (?)

You may want to heat this in a smaller amount of water and add to the bucket water later after it cools. Buy a new 5 gallon bucket and wash it out. You may line this with a sturdy plastic bag if you like. We use ice water to start with and brine over nite for 8 to 12 hours. Keep it cool or in the 'fridge. Rinse off and prepare as normal. Warning...may make gravy too salty.

We do a 14 to 17 pound bird. Check to make sure a larger bird fits the bucket.

[Iowa Granny]

Thank you very much. I will file this away. I am serving a smoked pork loin for T'day, so I won't be trying it right away.

[lodwick]

Those people are not right in the head - period.

Freedom's just another word for nothing left to lose? Apropo what tipster?

[MaeWest]

Tipper, who arrived chewing gum, wore an autumnal orange jacket, and Al sported the same boldly purple shirt that has been seen this week on the "Today" show and in Time magazine.

No further comment needed..... but I wonder if this has something to do with "having nothing left to lose".

[mountaineer]

Trust me on this, Tippsy - there's still something left to lose.

[habs4ever]

It's all a snap, actually.Get a good fennel bulb, trim it of fronds and stalks, remove the hard core, slice very thin, and braise until tender in lots of butter, salt and pepper, and then add some cream or milk.Once cooked through, you puree.Use the puree as an additive to the spuds, and it's delish.You can also use the puree as a base to a cream of fennel soup.It's fantastic.These are best mashed potatoes I've ever had.

You could also boil the fennel until tender, puree, add hot milk or heavy cream, etc, season, then use it as your base for the spuds or soup.

[MaeWest]

Trust me on this, Tippsy - there's still something left to lose.

Uh, that would be some weight, right?

[mountaineer]

I tried to be ambiguous, but weight certainly is one possibility.

[Hillary's Lovely Legs]

As promised.........Garlic Smashed Potatoes.

Peel and cut potatoes... place in WELL SALTED water. Potatoes are nothing without salt. Always season your water.

Peel a couple of cloves of garlic, about two or three cloves per potato. Place the cloves in the water with the taters.

Boil everything. If you have a pressure cooker, even better. A pressure cooker is not only faster, but it infuses the flavors. The new pressure cookers are not like the old fashioned kind the blew up, they are very cool and don't explode.

After the potatoes are tender, drain, leaving just a little water, I am talking like 1/4 cup here.

Start smashing everything while adding butter, and I mean BUTTER, not margerine, half and half ( use milk if you want ) and cream cheese. Yes, you heard me, Cream Cheese.

The garlic will be really soft and just mash in with everything. This is not a wicked garlic taste, it's very mellow yet so delicious.

Serve to a loving family and friends who will rave about your Smashed Potatoes.

[Timeout]

Hey, Lynn...your ambiguosity is admirable...but we knew what you meant!

Did you ever make the Horseradish Salad last Thanksgiving? I usually make it, but I think I'll let my sis do it this year. I want to try a new stuffing and make that b. sprouts recipe.

I've also got a ton of carrots in the fridge, so I think I'll try to find a recipe I can make now and freeze. Anyone have a suggestion?