The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!

CookingWithCarlo.com ^ | Nov 5 2003 | A Dad, Chef, Author, Freeper

[carlo3b]

 
The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!

To-Do's, to make your Holiday brighter..

1) Make a list and check it twice.. Plan your menu in advance, and for heaven sakes write it down.. Pull out the recipes and jot down the ingredients and check to see if you have everything on hand to complete the meal without having to run to the store at the last minute.. Be sure to check the expiration date on spices and milks and dated stuff..
There isn't a good time on the day of a big dinner to run to any store, and the Big guy is usually busy doing Big Guy stuff, with the remote.. sigh.. Make the list of all needed items such as utensils dishes napkins.. etc. For example, next to the specific food, put the dish in which it will be served. Don’t forget decorations, candles, linen, anything you can think of. Something to keep in mind, but only as a guide, Who is on What special Diet?

2) Buy only what you really need.. such as the right size of a Turkey, Ham, Roast, Lasagna, Goose, Peacock.  The bigger is not always the better. Take into account everything that is being served, including anything that is coming from your invited guests, before considering what size main dish, or dishes you are thinking of purchasing.
There is some consideration that should be given to leftovers in your calculations for sure, but think about refrigerator space in the pre preparation and leftovers. With Turkey, the rule of thumb for portions is, 1 pound per person, and 1 cup of dressing per. If eight people are coming to dinner, a 10 to 12-pound bird will do just fine and still provide leftovers.
If you do as we do in our family, you are going to serve 2-3 popular entrees, (Turkey, Ham, Lasagna) you had better remember the last time you had to throw good food away because it was too much to freeze and not everyone wanted all those leftovers to take with them when they left. Consider buying just a breast of turkey instead of the whole turkey. If your family doesn't like dark meat, why waste it? A breast will be faster and easier to cook and carve, and you can still make all of the trimmings. You've not going to pay any attention to me on this  are you? OK go buy BIG BIRD.. whatever..:)

3) Think of the BIG PICTURE when planning what, and how many side dishes you intend to make. I understand that everyone has their own favorite specialty that you make, but do you have to make them all on the same day? If you are going to have leftovers, DUH, plan on making some of those favorites on a subsequent dinner with one of the special leftover recipes that you can prepare. Having a new side dish will make that easier meal so much more special with a favored specialty..

4) Don't be afraid to ask your guests to bring along something for the meal.  Perhaps their favorite side dish or dessert. Specialty breads and rolls come to mind. Those are some of the hardest things to do at the last minute because of the oven space, and don't be shy about suggesting to provide the recipe for a great accompanying bread that complements your planned dinner.. Cornbread comes to mind, or homemade Tiramisu. This is a really great idea for more than the obvious reason, it provides the family or friend with being part of the meal that they can share, and further answers that age old question (if anyone asks it any more) what should I bring to the party.

5) What to drink has to be brought up early in the planning. We usually serve something, a) before dinner, b) with dinner, c) and for sure after dinner, d) and sometimes after, after dinner.. The KISS system is a great idea when planning this stage of the party. KEEP IT SIMPLE STUPID, is a great gage on what exactly to plan ahead. I mentioned STAGE not by accident. Too much alcohol can and does screw up an otherwise great party. This is a party for everyone, and keeping it light is your responsibility, handle it with forethought.
Special holiday beverages are usually less about booze, and more about celebrating, so get and keep the party fun.. Egg nog, Holiday Wassil, homemade Kahlua ..etc, works wonders and all can be made well in advance. Also with this, the age of specialty Coffees, and Teas, try your hand at a expresso machine, and let them do their own thing.. It will add to the festivities and fun.. BTW, beer is for pizza, wine is for dinning.. :)

6) Easy on the hors d’oeuvres, and canapés. You will be doing everyone a favor. Too much food before dinner will mess up a perfectly great meal, and pi$$ you off big time if everyone doesn't eat. Kids and old folks come to mind. Think again about the Refrigerator, and the oven when planning. Some items that are lite, and need not take up a lot of cooling space, a flower decorated platter, that you can quickly add raw vegetables with a simple dip and perhaps some mixed nuts or olives, even thin chips.

7) Decorating the house, yard, and most important, your table! Order flowers early. This is where the internet comes in really handy for this chore, you'll save a bundle and make everything look like a million bucks. Take advantage of the early bird specials by ordering from a grower, or wholesale. The internet is full of them, with great prices, check those POP UP's before you delete them without reading.. LOLOL.  Simplify decorations too. An attractive floral arrangement for your table, with added green fern and a few loose flowers for platters. How about a simple window decor and something just outside the front door, may be all you need.

8) Frozen items are not a sin.., well, ok but not a mortal sin!  I'm thinking about the great specialty breads and rolls, yikes, even some desserts.. gulp! It’s ok to use some convenience items, after all, we accept canned and frozen vegetables, you may not think about additional items today. There are a few really select items that much too good not to consider today, especially when planning a huge party. Pre trimmed vegetables, Shrimp, crab, lobster are great frozen and really speed up the meal service. Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup.
 

9) Plan to pre make as much as possible, and plan you meal around that fact. Be sure that you think about the day, long before it happens. Read the recipes closely not just for the ingredients but for timing. Prepare as much food ahead of time as possible. Start as far out from the actual day of the party as possible. Think about serving times, then work back.
Think about everything else that will be happening at the same time, including when your family and friends will be arriving. Plan to do those recipes that can be done two, three, even four days ahead? What can be the day before? The morning of? Most, if not all, side dishes can be done ahead, then Reheat. Some dishes actually improve in flavor if made in advance. Leave as little as possible to the last minute. Not everything can be put into one microwave, and ovens most ovens have only one compartment so THINK IN ADVANCE... :)

10) Make this and every holiday a dream, not a nightmare.. Plan the day as a special moment that you and your loved ones will remember as that special memory. Make this a day that everyone helps with the fun parts of the preparation and service. Use your best assets in making this party a total success. Hubby and Kids will love it if you have a pre planned easy tasks that are well within there capabilities. Give them a typed timetable and pre assigned fun tasks, like setting the table.. set one place setting the night before and point to it .. LOL. Have dad carve the main courses, and make the beverages, getting everything ready, long before the Football games kick-off. Don't be afraid, just be sure that you leave as little to the imagination as possible when assigning to the family.. Don't be at all ashamed to ask for help, but know in advance what it is your are going to be asking for.. remember that this is your home and only you know where everything is hidden, and where it is put away.. DUH!

11) The best for last.. HIRE A MAID, it is not as expensive as you think, less than $100.00, can make this the best party you ever had. How about to just to clean up, or even serve and clean up, or even cook, serve and clean up, how about a massage...

Bless your heart, have some fun.. Chef Carlo

[b9]

Bless YOUR heart, and thanks, Chef Carlo!

The first Thanksgiving in a former new home years ago had our teenage son "curious" to take a peek at the turkey which had finally been prepped, stuffed, and at last settled into the oven.

In 2 seconds flat, he 'pulled' the metal handle of the oven across (like dishwashers used to open).....and locked it into the self-cleaning cycle!!!

Try as he might, my handy husband couldn't open it to save his life and in fact broke it, trapping the turkey in there overnight because no one could come out til the next day!

Our son will never live that down!

[carlo3b]

This is a recipe from the French Provinces, I hope this is it.. even if this is a bit much, it can be used as a basic for the one you are looking for.. Happy Thanksgiving!

French Apple Walnut Rosemary Stuffing with Apple Sausage and Parsnips

This elegant stuffing combines the best of French ingredients - croissants, French bread, leeks, walnuts, and rosemary — with layers of apple flavorings: fresh apples, applesauce for moistness, and chicken-apple sausage. Parsnips are optional but add a nutty taste of their own, and New England's dried cranberries provide bursts of tartness and specks of color. Get a jump on the recipe by toasting the walnuts a day or two beforehand, and tearing the bread the day before, toasting if necessary.

• 1 pound sausages, preferably chicken-apple, diced and browned (use same skillet for the remaining stuffing ingredients)
• 1/4 cup (1/2 stick) butter
• 2 medium leeks, sliced (white and pale green parts only)
• 2 medium tart green apples (Granny Smith), peeled, cored, chopped
• 2 cups chopped celery with leaves
• 2 medium parsnips, peeled and diced into small pieces (optional)
• 2 teaspoons poultry seasoning
• 1/4 teaspoon ground nutmeg
• 1 tablespoon chopped fresh rosemary leaves
• 1 cup dried cranberries (about 4 ounces) (optional)
• 1/2 cup chopped fresh parsley
• 12 ounces day old bread, cut or torn into 3/4 inch cubes (about 10 cups), preferably a mix of French bread and croissants (bread cubes should be slightly dry; if not, toast in 350 degree oven about 15 minutes)
• 1/4 teaspoons salt or to taste
• Fresh ground pepper to taste
• 1 cup walnut pieces, toasted
• 3 eggs
• 1-1/2 to 2 cups apple sauce

1) Melt butter over medium high heat (preferably in same skillet used to cook sausages; set sausage pieces aside in large bowl).
2) Add leeks, apples, celery, parsnips, poultry seasoning and nutmeg to skillet; sauté until leeks soften and parsnips cook through, about 8 minutes.
3) Pour into bowl with sausage, then mix in rosemary, cranberries, parsley, and bread.
4) Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
5) Beat eggs with 1-1/2 cups applesauce. Toss stuffing with applesauce-egg mixture and walnuts. Stuffing should be moist but not wet; if dry, add more applesauce. Check for seasonings and adjust accordingly.
Note: to check for seasonings, brown a large spoonful of stuffing in a skillet or heat in a microwave until cooked through.

To cook stuffing with turkey: Fill turkey cavity with stuffing. Spoon remaining stuffing into buttered baking dish. Bake, covered with buttered foil, alongside turkey until heated through, about 45 to 60 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes.

To bake in pan only:
Heat oven to 350 degrees F. Butter a 15"x 10"x 2" or similar sized baking dish. Cover with buttered foil and bake until heated through, about 45 to 60 minutes. Remove cover and bake until golden brown on top, about 15 minutes.

[carlo3b]

In 2 seconds flat, he 'pulled' the metal handle of the oven across (like dishwashers used to open).... and locked it into the self-cleaning cycle!!!

Poor baby, but, I totally understand.. gulp.. :|  OK, here is a confession... no, not about that silly.. BLUSH.. LOLOL
This is about my new oven. I grew up in a very old building, in a very old neighborhood, with an very old gas stove that was as old as the building. When I got married, I moved into a new apartment with all electric appliances. I had never seen an auto cleaning oven, if I had I just didn't pay any attention. One day while my wife was out, I went to check on our dinner in the oven.  I did exactly what your boy did, and I ended up breaking the window to get into the oven because I thought it would burn dinner, and the house down.. When my new wife came home from the store and saw what I had done, she thought I was a nut.. DUH

[Alamo-Girl]

Thanks for the heads up!

[b9]

I did exactly what your boy did, and I ended up breaking the window to get into the oven

OMG! So he's in GOOD COMPANY :o) !!!

My son AND my husband will be so glad to hear this!
THANKS for GIVING us a(nother) good laugh :o)

[j_tull]

Grazie!!

[carlo3b]

prego ... :o)

[Mrs.Liberty]

oh my gosh! Is it Thanksgiving yet?

Thank you so much..I am going to use the turkey recipe and the uncle Joe's stuffing recipe.

You are wonderful!

[carpio]

Please take me off your Ping lists. Thanks.

Carpio

[carlo3b]

Here you are my friend.. buono appetito.. :)

Meatless Sauce Marinara

• 3 Tbls pure olive oil
• 1 medium onion, peeled and finely diced
• 3 garlic cloves, peeled minced
• 1 tsp. fresh oregano, chopped, or 1/2 tsp. dried oregano
• 2 Tbls fresh basil, chopped, or 1 Tbls dried basil
• 1/2 t Red pepper flakes, (optional)
• 1 can (28 oz) crushed tomatoes
• 12-16 oz your favorite pasta
• Freshly grated parmesan cheese
• salt and freshly ground black pepper

1) Put olive oil in a large skillet .
2) Peel and finely chop onion. Add to skillet and sauté on medium heat.
3) Peel and mince garlic. Add garlic to skillet; stir, carefully watching to prevent garlic from browning, but allowing the vegetables to become translucent.
4) Add oregano, basil, red pepper, black pepper, and crushed tomatoes. Simmer the mixture uncovered.
5) Meanwhile, bring a large pot of water to a boil for your spaghetti, usually 4 1.2 quarts or so. Salt the water and add pasta. Cook until it is just barely tender, probably 2 minutes less than suggested on the package. Drain but don't rinse.
Toss with sauce and serve on plates. top with freshly grated Parmesan cheese.

[carlo3b]

Done Carpio.. Have a Happy Thanksgiving.. :)

[carlo3b]

You are wonderful!

Thanks..Blush.. *<}:P

GREEN APPLE SWEET POTATO RAISIN CASSEROLE

• 4 Granny Smith apples, sliced
• 1/3 c. pecans, chopped
• 1/2 c. Splenda brown sugar
• 1/2 tsp. cinnamon
• 1/2 cup raisins
• 6 med. sweet potatoes
• 1/4 c. butter
• 2 c. miniature marshmallows

1) Toss apples, nuts, cinnamon, raisins, and brown sugar.
2) Partly cook sweet potato, baked until barely soft, about 30 min, at 350 depending upon size, slice.
3) Layer with the apple mix.
3) Pour butter and scatter marshmallows over top.
Cover with foil and bake at 350 degrees for 30-40 minutes.
 
 

[restornu]

Thanks for all of these great recipes I am a Atkins/Somers fan!

[GrandMoM]

....PLEASE put me on your ping list--Thanks GrandMoM

[carlo3b]

You have been added.. Welcome aboard.. :)

[Prof Engineer]

ping

[yonif]

I'm getting hungry....

[carlo3b]

This should help.. :)

100 Grand Cranberry Heaven

A real Holiday keeper!

• 1 cup water
• 1 cup white Splenda
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1 tsp. vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

1) In a medium saucepan, boil water and sugar until the sugar dissolves.
2) Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, vanilla, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
Remove from heat, and let cool to room temperature.
Oh yeah!!

[ShorelineMike]

Carlo, that "French Apple Walnut Rosemary Stuffing" recipe sounds TOO decadent for words ... I'm drooling as I read it!

1) Please add me to your ping list.

2) I'm almost ashamed to try to follow that wonderful recipe, but I stumbled across this one in "Francine Prince's New Gourmet Recipes for Dieters" almost 20 years ago, and it's been my Thanksgiving turkey stuffing recipe ever since. I offer it to all as proof that it *is* possible to diet deliciously even over Thanksgiving.

Festive Roast Turkey Stuffing

Makes about eight servings; there should be enough stuffing for a 10-pound turkey.

Ingredients:

• 1/4 cup brown rice, well washed and drained
• 5 cups toasted bread cubes (preferably potato bread)
• 1 small green apple, peeled, cored and diced
• 1 small sweet red apple, peeled, cored and diced
• 3 Tablespoons combined minced fresh parsley and dill
• 4-1/2 teaspoons corn oil
• 4-1/2 teaspoons sweet (unsalted) 100 percent corn oil margarine
• 5 large cloves garlic, minced
• 1 rib celery, minced
• 3 large shallots, minced
• 1/2 pound fresh mushrooms, washed, dried, trimmed and sliced 1/4 inch thick
• 1/2 pound ground lean veal (or extra-lean ground beef)
• 1/8 teaspoon ground red (cayenne) pepper
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon curry powder (no salt or pepper added)
• 1-1/2 teaspoons ground ginger
• 1-1/2 cups chicken broth or chicken stock

Preparation:
1. Cook rice in rapidly boiling water to cover for 15 minutes, stirring from time to time. Drain. Rice will be slightly undercooked.
2. Place rice, bread cubes, apples, parsley and dill in large bowl. Toss to blend.
3. Heat 1-1/2 teaspoons corn oil and 1-1/2 teaspoons margarine in large nonstick skillet until hot. Sauté garlic, celery and shallots for 2 minutes, stirring constantly. Push to side of skillet.
4. Add 1-1/2 teaspoons corn oil and 1-1/2 teaspoons margarine to skillet. Sauté mushrooms over medium-high heat for 2 minutes. Combine all ingredients in skillet and saute for 1 minute. Pour into bread mixture. Gently toss to blend.
5. Heat remaining corn oil and margarine in skillet until hot. Add meat, breaking into pieces with a spoon. Sauté until meat just starts to lose its pinkness, about 4 minutes.
6. Sprinkle meat with cayenne, thyme, rosemary, curry powder and ginger, stirring to blend.
7. Add vinegar and cook for one minute. Pour into bread mixture, and gently toss to blend.
8. Gradually add stock to bread mixture while tossing, so that bread cubes are evenly moistened.

For a vegetarian version:

• use vegetable broth instead of chicken broth;
• use twice the amount of brown rice in Step One, divide the rice in half after cooking, put half of the rice in the bowl in Step Two, and save the other half for Step Five (stir-fry rice for a couple of minutes, or until fragrant)

Note: Although it's not part of the original recipe, I usually warm the chicken broth and dissolve a packet of Butter Buds in it before adding the broth to the stuffing.

[carlo3b]

I will sure try yours as well.. Here is a real treat for you two to try.. Thank you both for your great contributions to our holiday feast..

CINNAMON PUMPKIN PEAR SOUP

• 2 tablespoons butter or margarine
• 3 ripe pears, peeled and thinly sliced
• 1/4 cup chopped onion
• 2 cups cooked, mashed pumpkin; or 1 can (16 oz) pumpkin
• 2 (14 ½ oz) cans ready-to-serve chicken broth
• ½ cup water
• 1/4 teaspoon salt
• 1 (3") stick cinnamon
• 1/4 cup Chablis or other dry white wine (optional)
• 1/3 cu half-and-half or nondairy creamer
• Garnishes: sour cream, green onion strips

1) Melt butter in a large saucepan over medium heat; add pears and onion, and cook, stirring constantly, until tender. Position knife blade in food processor bowl; add pear mixture and pumpkin. Process until smooth.
2) Return mixture to saucepan; add chicken broth, water, salt, cinnamon stick, and, if desired, white wine.
3) Bring to a boil. Reduce heat, and simmer 20 minutes; remove cinnamon stick. Stir in half-and-half, and heat thoroughly -- DO NOT BOIL.. Garnish, if desired.

Yields, 6 cups