The return of the dreaded 11 Commandments of a THANKSGIVING DINNER

CookingWithCarlo.com ^ | Nov. 17 2005 | Carlo3b, Dad, Chef, Author

[Lurking Libertarian]

What about the 'rule' of white wine with white meat, etc.?

It's not a "rule" as much as a 'rule of thumb.' Turkey (and even roast chicken) can easily stand up to a red wine (where, say, fillet of sole wouldn't).

[discostu]

I believe in two major rules:
don't experiment, this is no time to try out a new recipe, everything you're making you should have made with that recipe at least twice already, some of the biggest holiday disasters I've been party to started off with the words "well I decided to try out this new recipe for...", stick to what you know.

raisins don't belong in food, this rule also applies to pot lucks, these types of meals tend to cause people to stick raisins the wierdest of places, raisins are nice for some stuff but not for anything that isn't breakfast or desert and not all deserts.

[Rushmore Rocks]

I pour some of the turkey broth (made from the carcass the night before) or canned chicken broth over it, seal tightly with foil, and heat in a slow oven. (about 300 degrees)

Sure saves a lot of stress and time on THE day.

Also, brined turkeys just do not dry out like the regular ones.

[kitkat]

Thanks for telling me how to re-heat the turkey w/o having it dry out.

[Rushmore Rocks]

Oh, and don't waste that broth after re-heating your turkey in it. Drizzle some over your dressing before you serve it. Not too much though, or you will wind up with soggy dressing.

Another quick hint: If you need to stretch your gravy or just give it a little more 'oomph', add a package or two of dry PORK gravy mix. I've shared this little secret with the students in my cooking classes. They are amazed at the difference it makes. Do NOT try with the turkey or chicken gravy mixes............and above all, don't tell our secret.

Have fun with it all and don't stress.

[Alice au Wonderland]

Murky buckets!

[StarFan]

Thanks for sharing the link on brining. Thought I'd try it this year and had I not read about Kosher vs. Table Salt my efforts might have been in vein.

[hattend]

No problem...enjoy!

BTTT

[StarFan]

Remove from the brine..rinse the bird under cold water..

I've come across several brining recipes but no mention of rinsing the bird -- merely patting dry with a paper towel and allowing it to air dry. Are you rinsing it to get rid of excess salt?

[kitkat]

***Oh, and don't waste that broth after re-heating your turkey in it. Drizzle some over your dressing before you serve it. Not too much though, or you will wind up with soggy dressing.***

Earlier, I gave my hints for making gravy, but that was for roasting a turkey breast. When I do a whole turkey, I always simmer the giblets for hours with celery, etc. and then use some of it for the gravy, and some of it goes into making additional bread stuffing. My family all love stuffing, so I make a giant bowl of it.

But I didn't know about the pork gravy. Thanks so much for that tip.

[TASMANIANRED]

Let me on , Please.

[kitkat]

***...raisins don't belong in food,....***

LOL! I agree. I love them raw, but never cooked. Once cooked, they turn into slimy, slippery little evil beings which roll around on your tongue when you don't expect it. And they have a distinct taste of sulpher, which I'm convinced is not accidental.

[kitkat]

I often roast turkey breasts, and they no longer include the giblets with them. I usually simmer the giblets and use the liquor from it to make gravy. Does anyone know how I can buy turkey or chicken parts to use instead of the giblets?

[Rushmore Rocks]

****distict taste of sulphur****

LOL! They are nasty little devils.

I only tolerate them in oatmeal cookies and rice pudding. I do like dates though.

[Rushmore Rocks]

Our local Safeway always sells turkey wing tips during the Holidays. I stock up and freeze them to use all year for broths, soups, etc.

[carlo3b]

Here you are.. Just what you expected I'm sure.. :)

TRADITIONAL ITALIAN STUFFED BELL PEPPERS

• 6 green bell peppers
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 pounds lean ground beef or chuck
• 1 1/2 cups cooked long-grain rice
• shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional


1) Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water.
2) Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3) Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
4) Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
5) In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
6) Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
7) Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Serves 6.

[knak]

I got quite a deal on a "black forest ham". Can someone tell me what to do with it?

[mewzilla]

Thanks for the thread! :)

Now I've got to clean the drool off my keyboard.

[don-o]

I NEVER want to be off your ping list, Carlo. Some of the funnest stuff on this great board!

I do not wish to start a prayer thread, and I do not really ask for replies to "clutter" the thread. I know that people who love good food, are generally good people.

But, if y'all pray, say one for my Mama, Irene. She is at Mayo Clinic in Rochester, MN. Short story is the local doctor had diagnosed nerve inflammation as the cause of the bouts of excrutiating pain that ahe has suffered for over a year. The folks at Mayo have reason to believe it is something other. The Rheumatologist, as of today, cannot see her until the 25th.

So we would have to delay Thanksgiving dinner. Which, in the case of her health, is small stuff. But, if something could open up earlier, it would be very good. Thanksgiving is actually a bigger holiday for us than Christmas.

[Rushmore Rocks]

Prayers for your Mama and those who love her.