The return of the dreaded 11 Commandments of a THANKSGIVING DINNER

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

[carlo3b]

The 11 Commandments of a THANKSGIVING DINNER

          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

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Old Fashion New England Roasted Turkey Orange-Maple Marinated
This wonderful, old northeastern method of marinating the turkey overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.

Marinade:

•  2 cups orange juice

•  1 cup chicken broth

•  1/2 cup pure maple syrup

•  1/4 cup bourbon

•  Turkey:.. One 12-pound fresh or frozen whole turkey, thawed

•  3 oranges, peeled and quartered

•  3 small bay leaves, plus more for garnish (optional)

•  1 teaspoon salt

•  1/4 cup unsifted all-purpose flour

•  Citrus garnish (such as oranges, orange wedges, and kumquats; optional)

•  Fresh thyme leaves (optional)

1) Prepare marinade: In a large bowl, combine orange juice, broth, maple syrup, and bourbon.
2) Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry.
3) Place turkey in a 2 gallon heavy-duty plastic food storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally.
Prepare Turkey: Heat oven to 350 degrees F.
4) Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.)
6) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves.

Let turkey stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.
Preparing Gravy.
8) When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.

Presenting the masterepiece.

Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.

Carving the Turkey:
9) Holding a drumstick securely with one hand, use a carving knife to cut through the skin between the thigh and body of the turkey. Gently pull out and back on drumstick, cutting through remaining meat and skin; disjoint and remove drumstick. Repeat with other drumstick. Slice downward along breastbone and rib cage to remove meat on one half of the turkey breast. Cut through turkey, removing the wing. Repeat process, removing remaining breast meat and wing.
10) Place two turkey breast halves on cutting board. Holding breast steady with carving fork, cut slices of breast meat against grain. Transfer slices, wings, and drumsticks to serving platter.
Serving: 12

Recipe from; Holidays in The House of Carlo
 
 

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Another Turkey Stuffing a la Crockpot

When preparing a specialty Turkey as in a fancy marinated, it helps to fix your dressing apart from the bird, and healthier as well.
Preparing your dressing in a crockpot allows you to beat the rush on a holiday morning. Making the stuffing in the slow cooker is one less thing to worry about and it takes up less of that valuable oven space.

• 1 cup butter

• 2 cup chopped onion

• 2 cup chopped celery

• 1/4 cup parsley sprigs

• 1 lb fresh button mushrooms, sliced, or 2 x 8 ounce cans mushrooms

• 12 cups bread cubes, day old dried

• 1 teaspoon poultry seasoning

• 1 1/2 teaspoon sage

• 1 teaspoon thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon garlic powder

• 3 1/2 cup chicken or turkey broth

• 2 eggs, well beaten

1) Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms.
2) Pour over bread cubes in a very large mixing bowl.
3) Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well.
4) Pack lightly into slow cooker.
Cover and cook on low and cook for 6-8 hours.
Serves 12.
Recipe from, Soup, Sex, and the Single Man
 
 

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Holiday Golden Apples and Yams

"This was so delicious. The three flavors of apples, raisins, and yams combine perfectly and the syrup added just enough sweetness."

• 2 large or 3 medium yams or sweet potatoes

• 2 Golden Delicious apples, peeled, cored, and sliced crosswise into rings

• 1/4 cup firmly packed brown sugar

• 1 teaspoon cornstarch

• 1/8 teaspoon cloves or apple pie spice mix

• 1/2 cup orange juice

• 1 cup Raisins

• 2 tablespoons chopped pecans or walnuts

• 1 cup miniature marshmallows (Optional)

Heat oven to 400 degrees.
1) Bake yams 50 minutes or until soft but still hold their shape. Can also be done in the microwave. Let yams cool enough to handle.
2) Reduce oven to 350 degrees. Peel and slice yams crosswise.
3) In 1 1/2 quart baking dish, alternate apple rings, and yam slices, overlapping edges slightly.
4) In small saucepan, combine sugar, cornstarch and spice; stir in orange juice and raisins, and mix well.
5) Heat orange juice mixture over medium heat, stirring until thickened. Pour over apples and yams. Sprinkle with nuts and bake for 10 minutes, add the marshmallows* and bake for additional 10 minutes or until apples and yams are tender.
* (Optional) You may top with miniature marshmallows, it encourages the kids to taste this. Once they do, it becomes their favorite.
Recipe from, Chef Carlo's, "Chef Carlo Cooks with Kids"
 
 

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Baked Apple Dumplings Syrup:

•  1 1/2  cups sugar

•  1/4  teaspoon nutmeg

•  1/4  teaspoon cinnamon

•  1/2  cup red hots

•  1/4 cup butter or margarine

Dumpling Crust:

•  2 1/2  cups flour

•  2  teaspoons baking powder

•  1/2  teaspoon salt

•  2/3  cup shortening

•  1/2  cup milk

Apple filling:

•  4  small Granny Smith apples, peeled, cored, and cut into small pieces

•  1/3  cup sugar

•  1/4  teaspoon cinnamon

•  1/4  teaspoon nutmeg

1) Mix syrup ingredients together, except butter.
2) Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from heat. Stir in the butter and set aside.
3) Combine the flour, baking soda, and salt. Cut in the shortening. Add  the milk all at once. Stir just until moistened.
4) Form into a ball. Roll out into an 18 x 12-inch rectangle on a lightly floured surface. Cut into 6-inch squares.
5) Mix apples with the sugar, cinnamon, and nutmeg. Place 1/6 of the apples on center of each square. Moisten edges of dough and fold corners to center top and pinch edges together. Place in a 13 x 9 x 2-inch baking dish.
6) Pour the syrup over the dumplings. Bake at 375°F for 45 minutes or until the apples are tender.
Serves 6
Recipe from,  The one and only; The Clinton Legacy Cookbook
 

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Old Fashioned Home baked Country Ham

• 1 Country Ham, 15-20 pounds

• 2 Cups Dark Sorghum Molasses

• 1 Cup Vinegar (Apple Cider)

1) Scrub country ham with stiff brush.
2) Put ham in large pot, or if you are lucky enough to have one, place in a lard stand (large metal container that held lard, an old country shortening used long ago; usually holding 25 pounds) and cover with cold water.
3) Add 1 cup molasses and vinegar.
Allow to soak overnight.
4) Next day, remove ham from water, rinse well and cover with fresh water and the remaining 1 cup of molasses. Cover, place over high heat.  Allow to come to a rolling boil and boil for 30 minutes.  Remove lard stand from heat.  Do Not remove lid!
5) Cover pot or lard stand with newspapers and blankets and allow to stand overnight.
Remove from water.  You can make a glaze from brown sugar, fruit juice and plain flour.
Coat ham and bake (probably at 350; the recipe doesn't specify) till brown.

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Roasted Garlic Mashed Potatoes 1. Preheat your oven to 350 degree.
2. Cut the top off one of your garlic heads, to expose the individual cloves. Place on the center of a piece of aluminum foil. Drizzled olive oil over the garlic head.
3. Wrap foil to close securely and bake for 50 minutes. Set aside.
4. Boil red bliss potatoes with skins on. Test with fork for doneness, and drain potatoes.
5. In a mixing bowl, thoroughly mix all ingredients. Serve with Pork roast.
Pork Roast:
1. Preheat oven to 425 degree.
2. Blend minced garlic, parsley, oregano and thyme.
3. Using a sharp knife, cut holes in the roast, approximately 1 inch deep, every couple of inches in the entire roast.
4. Fill these "pockets" with your garlic mixture.
5. Place in a roasting pan, with about 1/2 inch of water and season with salt and pepper.
6. Cook for 10 minutes at 425 degree and then lower the oven to 350 degree to cook for an additional 40 minutes. Baste your roast about every 15 minutes.
7. When done, remove roast from pan and let sit about 10 minutes before carving. You can make a gravy using the drippings from the roasting pan.

Serves 4

[Alamo-Girl]

Yummy!!! Thank you for all the recipes!

[sockmonkey]

Carlo3b,

Thanks for all your yummy recipes, and great stories about growing up Italian-You are a bright spot in my life.

Happy Thanksgiving!
Sockmonkey

[GOPJ]

We did the turkey thing for years - now it's payback. We go to the children's homes for Thanksgiving and chat with grandchildren while someone else does the cooking. Thanks for the recipes...

[basil]

Man--for a Texan, you sure cook Thanksgiving dinner a lot different than I do! I'm already up to my eyeballs in preparation, though.

[hattend]

Yum Bump

[jellybean]

Thanks for the link to

The Clinton Legacy Cookbook!

I've bought a few of these in the past to give to friends. They make excellent gifts. Even my liberal friend (who thinks Hillary Clinton would make a great president) loves hers!

[MozartLover]

Awww.......thanks, Sweetie! It's my favorite!

[sheik yerbouty]

Very fine fare!

[Lazamataz]

Can't you ever be series?

As long as you've known me, and you ask that question...?

Behave...

As long as you've known me, and you make that request...?

[Diva Betsy Ross]

OMGosh Carlo- WHOA... Krispy Kreme Pudding??? LOL... who would have thunk it. I am making my grocery list right now. Why doesn't anyone carry fresh allspice anymore? AGH...

[EmilyGeiger]

The krispy kreme pudding looks very good. Do you know if you can make it without the rum? Or is it like fruit cake, without the rum it's not really that good? Just wondering. Thanks for the thread. I really look forward to all the recipes. :)

[EmilyGeiger]

My last honeymoon was the period between "I DO", and "You'd Better"..


LOL! :) I am going to tell that one to my husband. :)

[carlo3b]

Do you know if you can make it without the rum?

Sure you can, although I really liked it with the rum.. :)

[EmilyGeiger]

It sounds absolutely divine. My arteries were clogging just reading it. :) I love Krispy Kreme donuts. Especially when they are hot and with a cup of coffee. We have a KK nearby so I thought I might try it, but have no rum, but do have the other ingredients on hand.

By the way, I made your Tex Mex Sweet Potato Fries tonight and they were so good!!!! Thanks for all the great recipes. :)

[carlo3b]

Why doesn't anyone carry fresh allspice anymore? AGH...

You can still find fresh allspice at health food markets.. But!!!!!! You can punch up the flavor of most spices by popping them in the microwave for 20 seconds.. just place the spice in a coffee filter over a 1/2 cup of water. Yo!

[carlo3b]

You are incorrigible.. and thats why I lov'ya man.. :)

[carlo3b]

YOU HAVE THE LAST WORD!

Celery Sage Bread Stuffing
(And the Gravy that makes it soooooo wonderful)

If you ask the average person what is it about Thanksgiving dinner that makes it so memorable, Most (over 50%) placed the Turkey as their favorite part of the holiday feast. The runner-up (with about 25% of the vote) was stuffing. I would've voted for the runner-up! Sure, turkey, mashed potatoes, glazed yams and all the rest are essential to the feast, but for my money, the dressing IS the REAL meal (oh, and don't forget that gravy!). Everything else is just. . well . . dressing!

Please, please don't purchase those gagya stuffing crumbs from the supermarket - just ordinary bread with better flavor, texture, and price. Simple ingredients and simple preparation.

The Basic Recipe

    * 2 sticks (a half-pound) of butter
    * 1 large onion, chopped
    * 6 tsp. thyme
    * 2 tsp. sage
    * 2 tsp. salt
    * 4 tsp. black pepper
    * 2-1/2 lbs of bread, cubed or torn
    * 1 bunch celery, chopped
    * 2 cups cold milk
    * 2 cups cold broth

Melt butter in saucepan and sauté onion, thyme, sage, salt and pepper until the onions are barely tender. Place celery (uncooked) and bread cubes in a very large bowl.

Remove onion/butter/herb blend from the heat and add broth and milk to it. Pour mixture over bread/celery mix, and blend thoroughly and gently with a wooden spoon or wooden spatula.

Stuff bird (rub the cavity with lemon first) and roast in a preheated oven (20 minutes per pound at 325o for turkey, 30 minutes per pound for chicken; baste frequently in either case). Bake excess alone in foil or casserole for 30-45 minutes, depending on desired crust (alternately, the entire batch can be baked this way).

The recipe makes a gallon of stuffing, enough for a family of eight as part of a holiday feast. The basic recipe assumes canned chicken stock. However, fresh stock is much tastier (and so much cheaper!). If you've got fresh (unsalted) stock handy, add an extra teaspoon of salt.

Notes and Options
This is a basic ``two-loaf'' recipe; two loaves of most commercially available breads total about 2.5 lbs (weight is given as a guideline to those using many different breads, or homemade bread). One large onion is good for about 2 cups chopped, and 1 bundle of celery makes 3 cups chopped. A turkey-sized roasting pan, devoid of poultry, can handle a heaped-up-piled-up double batch if you're seriously into your stuffing.

Don't use dried ``stuffing crumbs.'' It's needlessly expensive! However, the thyme/sage blend can be replaced with a quality brand of Poultry Seasoning with no loss in flavor. What's in ``poultry seasoning'' varies widely from brand to brand (some cheaper brands have a lot of cheap ``filler'' herbs). McCormick's is a very good blend which favors thyme.

Optional Seasonings: The addition of any or all of a pinch of marjoram, 4 tbsp lemon juice, 2 tsp. celery seed, 1 1/2 cups parsley, 3/4 cups bacon bits, 1/4 tsp. cayenne, 1/2 cup chopped leeks (replacing onion entirely), 1 tsp. seasoning salt (replacing part of the plain salt), 1 tbsp Chinese Hot Oil, or 4 tbsp olive oil will certainly enhance it.

You want more.. Further Additions: Putting a little extra substance in the stuffing is good. Try an egg, or 1 cup chopped mushrooms, 1 cup of diced ham, 1/2 cup of chopped nuts, or 3 slices of chopped, crisp bacon. Diced, cooked giblets work well, but they are better used in making gravy (see below). A half-cup of hot italian sausage (chopped as thoroughly as possible) does nice things, too.

Chilled Stuffing: Make the ``raw'' (unbaked) stuffing a day in advance, and keep chilled in the refrigerator overnight before stuffing the bird and/or baking the stuffing. This allows the flavors to blend.

Multi-Bread: You can go crazy with bread! Use it all, stale biscuits (the unsweetened white-flour pastry-kind, for those of you outside the U.S.), bagels, soft pretzels, wheat, pumpernickel, rye, sourdough, saltines, and anything else even vaguely bread-like works. Clean out the fridge! Whether to toast the bread first is a matter of personal taste. If you enjoy home-baking, make the bread fresh; it will VASTLY improve the stuffing! Here is where I get into trouble with my rebel neighbors, a cornbread blend is best for chicken or pork.

Potato Chip Stuffing: Don't knock this 'till you try it, and the kids will love you for it if you remember to tell them what they're eating: Add 1/2 cup crushed potato chips and 1/2 cup broken pretzel sticks to the sauté at the same time the broth is added. Add a little extra milk, too.

Stuffin Muffins: Instead of baking in casserole or bird, bake stuffing in muffin pans; one batch will make about 30 half-cup croquettes. Reduce baking time by 15 minutes.

Single Guy/Girl Stuffing     * 1/2 cup chopped onion
    * 1/2 stick of butter
    * 2 tsp. thyme
    * 1 tsp. black pepper
    * 2 tsp. salt
    * Half-loaf of bread, cubed or torn
    * 3 stalks of celery, chopped
    * 1 cup cold milk or broth

No, not for stuffing dead bachelors; for feeding live ones. This is a variant of the main recipe scaled-down to one-fourth of the normal size, for bachelors, recluses, gamers, and other shut-ins. When scaled down to this level, the dressing can be prepared using a small saucepan and a two-quart mixing bowl, and baked in any small oven-safe pan.

Follow the instructions for the normal recipe. Makes a good dirt-cheap lunch if you toss on some leftover chicken meat and a little gravy, or a side dish in a holiday-dinner-for-two, or dinner-for-one with leftovers.

A Near Perfect Giblet Gravy

    * giblets and/or neck parts
    * 1/2 cup chopped onion
    * 1/2 tsp. Thyme
    * 1 tsp. black pepper
    * 1/2 cup turkey fat (from pan drippings)
    * 1/2 cup flour

Place giblets and/or neck in a pot with onion, thyme and pepper. Add six cups cold water. Bring to a boil and skim, then simmer, covered, while the bird roasts.

When the bird is done, strain broth into a bowl and discard solids. Salt broth at this point if desired; 1.5 tsp. is recommended (about half the salt of canned broth). Add drippings or milk to the giblet broth to bring it back up to 6 cups of fluid.

Collect 1/2 cup of pan drippings from the bird and make a roux with the flour. Cook the roux lightly and add the broth (slowly, a half cup at a time) to it to make gravy.

Serve immediately; giblet gravy is the essential accompaniment to dressing, sliced turkey, and mashed potatoes!
 

FRESH CRANBERRY ORANGE SAUCE

• 2 c. sugar
• 1 stick cinnamon
• 1/2 c. water
• 2 tsp. grated orange rind
• 4 whole cloves
• 1/2 c. orange juice
• 4 c. fresh cranberries

In a 4 quart kettle combine sugar, cloves, cinnamon, orange juice and water. Bring to a boil, reduce heat and simmer 10 minutes. Discard cloves. Add cranberries; bring to a boil; reduce heat and simmer for 10 minutes, stirring constantly. Discard cinnamon. Add orange rind.

[Dog Gone]

I wonder how many freepers would practically kill to have Thanksgiving dinner at your house.

I'd certainly consider maiming, at a minimum.

[tet68]

I think I'm gonna try "Drunken Turkey" this year.
My ma is doing a regular bird but I'm going to get a small
one and put it over a large Foster's lager can on the BBq.
Should be good.

[carlo3b]

I'm not hiding behind turkey.. you are all invited.. come on down.. I'll throw another potato in the pot!.. LOLOL