Another of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | 11/11/2004 | Carlo3b, A PROUD AMERICAN

[carlo3b]

Well, it's that time again, when we old timers dust off the holiday recipes. For you newcomers, just bear with us, it won't take long, and you could just move on if this is too corny for you to handle. Otherwise, cut and paste, and have a great Thanksgiving.. This is a bit early because I will once again be on the great oceans this years cookin and spinnin my tales of the kitchen.. ENJOY..
God bless you and your family!.. Chef

Remembering Our first recorded Thanksgiving Day
The Mayflower 1620- 2002

The voyage of the Mayflower in 1620 from Plymouth England, to Plymouth Rock started as a journey to find peace and justice in a new world. It began as a fervent prayer to give freedom a chance, and remains today as the promise each year for a new beginning. Thanksgiving Day is a celebration of hope, and remembrance.
Today, we bring our families and friends together to share our tables and our hearts, and give thanks for all that we have to be grateful for in our new and glorious country. From this grand experiment and it's courageous settlers, to the greatest nation of the world, we have a lot to be thankful for, indeed.

Remembering my Italian family Thanksgiving

My earliest memory of Thanksgiving was the fuss over preparation of the wonderful food being planned in advance of our holiday feast. Being a traditional Italian American, midwestern home, a full cornucopia of cookies of every ethnicity was in abundance. Thanksgiving morning was a special treat with a home filled with the scent of baking bread, and roasted turkey which transformed our tiny cold water flat in "Little Italy" on the lower East side of Chicago into a 3 room palace.

Everyone was involved, family and friends, young and old, with 4 generations of our own majestic women. An unspoken but respected hierarchy prevailed, with the eldest women in control, and a dance like rhythm appeared to take charge of this traditional and noble endeavor. It didn't take long before our small kitchen and dinning room filled, and every flat surface was covered. People scurried into the hallway, where neighbors shuffled pans and pots, in and out of their apartment kitchens to make room for more, always more so everyone could share in the abundance.

The Preparations

Preparation started days earlier, with the making of the pasta. I recall my great aunt bringing in the clothesline from our back porch, the one that strung across the small yard to the adjacent porch and back. She washed and bleached this cord to string across our living and dining rooms, from sconces to chandelier, and doorjambs to windowsills. It was strung as tight as possible to hold the pounds of lasagna noodle, and spaghetti needed to hang dry, to satisfy the hearty Italian appetites. I recall as if it were yesterday listening to our nightly radio programs with the shadows of stringing pasta on the faded floral wallpaper, lending an eerie overtone to the Green Hornet, or Gangbusters.

How could I ever forget opening my eyes in the morning with the sight of hanging pasta overhead, but then, why in the world would I want to forget that magical moment after all, and what it meant to a young boy that a wonderful and glorious holiday was just around the corner?

The Family and Friends

Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed, there were at least 4 successful individual restaurant owners in our family. The competition was playful and fun filled, with chunks of bread, ladles, and spoons dipping into everything, testing, tasting, and teasing.

The Cooks

It should not be construed that the food preparation was the exclusive provence of our family women, to do so would be to underestimate the culinary contributions of some of the finest cooks in the clan. A few of my uncles, cousins and grandpa were cooks in the Army, Navy, and Marines, as well as in their own restaurants. My great uncle served as a cook in the Italian army, then captured and recruited to cook in the prisoner-of-war camp, when upon his release, served 2 tours as a cook in the US Marines during The Korean War. However, whatever greatness the men may have achieved in the outside world, the kitchen was ruled by those formidable, yet diminutive, strikingly gorgeous, black clad matriarchs of the family. Great grandmothers from both sides of the lineage, grandmothers, great grandmother-in-laws, and great great aunts.

Man I'll tell ya, it was a sight to behold at best, and an Italian culinary rivalry at least. Although sharing an Italian heritage, the 6 uncles married outside the Calabrian niche, creating a scrumptious provincial food fight.

The Kids

Children weren't immune from the holiday chores. Chairs were pulled up to the stove for short perpetual stirrers. The teens were given the sink, for the never-ending pots and pans, and preteens were runners for last minute fetches and food deliveries. I was honored almost exclusively with the delivery of food for the church and hospital shut-ins because I had the bike with a giant basket. Trying to describe my cousins and most of the local kids wasn't hard, the first thing I recall was, hair, lots of black hair, big doe eyes, dozens of beautiful children with wide grins. At least one kid, sometimes more, was forced to bring his or her accordion, and at every holiday gathering some poor child was browbeaten into playing "Lady Of Spain"!

The Holiday Table

Serving 30-40 people, in a one bedroom apartment on the 3rd floor, rear, walkup, was a challenge, but doable. It took the coordination of most of our wonderful neighbors, and the cooperation of all of the residence, which were always invited anyway. Everyone brought pots, pans, dishes, and utensils, at least a chair, and some brought their kitchen tables. Everyone brought something eatable, most were prearranged as in bread, but some were heirloom dessert recipes, enough for at least a good spoonful, for everyone to get a taste. Older adults, always got a chair at the table, all adults got a seat, and kids sat at the card tables, on the stairs or on a carpet in front of the radio in one of the neighbors homes.

The Prayer

All kids had to be within earshot of the saying of the formal Grace before dinner. Then everyone recited their own prayer in various languages of their native tongue. Our family and friends were of many faiths and nationalities, the overwhelming majority of coarse were Italian. Most remembered a loved one not present, and the names of every absent serviceman and woman were individually read aloud. With all heads bowed, everyone gave thanks for the wonderful gifts of food and health, and each and every person present, gave a special thanks and how grateful they were for being in the United States of America.

The Family

Any good excuse to gather the clan in our family was and still is, paramount. Weddings, holidays, birthdays, anniversaries, births, baptisms and unfortunately funerals are used as good excuses to get together and, you guessed it.... eat. This is usually done at the familial home of eldest member of the family. The Italian family circle is close and tight, and many families still living within their hometown even today, and still live within walking distance of one another. In our family as in many, brothers, sisters, grandparents, aunts, uncles, and cousins grow as one single family unit.

The elders live within the homes of their offspring or siblings. The hierarchy is established by the ability of the surviving parents to have living arrangements central to the greatest number of kids and kin. Love of family is the reason, and love of food is the cement. Thanksgiving is one of the most popular days of the year, and has been since my earliest memory. Even today as I did with my parents in my youth, I talk to each of my 5 children and each of my grandchildren with rare exceptions, every single day, I am truly blessed.

The Food

Food for an Italian holiday is second to only to the family. Present at every holiday feast were several types of entree, lasagna, ham, veal, and one or more specialty pasta and of course, the giant stuffed Turkeys. There were Kosher dishes aplenty for our many Jewish friends. Our next door neighbor kept a Kosher kitchen and always shared their wonderful food with us as we did in return. No holiday would be complete without homemade sausages, meatballs, and grilled peppers. A strange calzone, one I recall with nuts and octopus was always somewhere on the table as was Braciole (Italian beef rolls), and great cannoli desserts were always compliments of our Sicilian side of the family.

Salads and antipasto were a mainstay, with favorites cellentani con Insalata di Peperoni (cellentani with pepper salad), and the ever popular soups, usually a bean, as in minestrone. Breads, rolls, pizza and a mixed variety of biscotti, were always in abundance. Side dishes were a meal in themselves. A vast array of vegetables prepared as specialty items, like artichoke and bacon frittata rounded out every holiday meal. Even our popular lasagna, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe. Desserts... oh my, great custards, and pastries, ice creams and cakes such as lemon berry tiramisu or frittelle di zucca (pumpkin fritters)

The Moment of Truth

My great grandfather sat at the head of the table, and next to him sat a gallon jug of his homemade Italian red wine. Almost everyone seated for dinner were given a glass of his wine, if only for the many toasts that were posed, to the cooks and a milieu of other celebrations.

The moment of truth came when he would call the name of the boys that he felt were to be worthy of manhood, a scholarship know only to him, usually by some unknown merit method. If you attained that status in his trusted eye, he would invite you to accept a glass of wine and he would toast your new position and with everyone's applause you drank a glass and thanked him.

When my moment came, I had just turned 10, and having worked with him on his paper stand in downtown Chicago for 3 years and to my surprise he felt I was ready! Proudly I swallowed a huge gulp, and felt the heat go down my throat and explode at the core of my stomach and began to rush back up. I forced a smiled and swallowed again and hugged him as tight as I could, until my uncle secretly handed me a chunk of bread, which I bit into and forced down before I let my pa loose, perhaps in the nick of time because he slapped me on the back and everything went back down... I never drank another drop of his wine, but accepted his offer to take a glass, each time he offered it until he passed a year later. How I loved that man.

The Carving was done at each end of the long tables where the huge turkeys were displayed. The male head of each of the households was given the honor of carving these beautifully prepared golden trophies. It was a ritual and with surgical skills each bird was sliced and distributed to all in attendance until nothing remained but the bare bones. At the conclusion of this wonderful occasion, the men stood and with glasses raised toasted the blushing ladies as we sang... in our best voice, and in Italian, a song dedicated to our wonderful women, .. "Momma"

Holiday Roast Turkey with Herbal Rub

• 1 13 pound whole turkey, fresh or thawed

• 1 medium onion, quartered

• 1 lemon, quartered

• 1/4 cup vegetable oil

• 1 teaspoon dried thyme

• 1 teaspoon dried tarragon

• 1 tablespoon dried rosemary

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 325°F.
2. Remove the giblets and neck from the turkey and reserve for the broth.
3. Rinse the turkey with cold running water and pat dry with paper towels.
4. Place onion and lemon quarters in the neck and body cavities.
5. In a small bowl, mix the oil with the herbs, salt and pepper.
6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
8. Rub the cavities and outside of turkey with the remaining herb mixture.
9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.
Note: May be prepared to this point, covered, and refrigerated for several hours.
10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
13. Remove the foil and baste bird with pan juices.
14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
16. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion
 

Good Old Fashioned Bread Dressing

• 3 to 4 loaves of white bread (or 5 if you like leftovers)

• 2 cups water

• turkey inners

• 1 or 2 onions

• 2 bunches of celery

• 2 to 3 tablespoons butter

• 1/2 teaspoons sage

• oysters (optional)

• mushrooms (option)

• chicken broth

The night before
1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day
2. The next day, remove the insides of turkey and boil them in water in 2/3 quart sauce pan until cooked (about 20 to 30 minutes).
3. Remove the insides from the saucepan for later use or discard. Keep the broth and set aside.
4. Preheat the oven to 350°F.
5. Chop the onion and celery and place into food processor until minced.
6. Melt the butter in a large saucepan.
7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
8. Once cooked, pour the onion mixture directly over the dried out bread.
9. Sprinkle the sage over bread mixture.
10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
11. Mixture thoroughly.
Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
13. If you are using oysters, add them now.
14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.
 

Real Homemade Turkey Gravy

• 1 package..  neck, heart, gizzard from turkey giblets

• 1 medium carrot thickly sliced

• 1 medium onion thickly sliced

• 1 medium celery rib thickly sliced

• 1/2 teaspoon salt

• 1 turkey liver

• 3 tablespoons fat from poultry drippings

• 3 tablespoons all-purpose flour

• 1/2 teaspoon salt

1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
2. Heat to boiling.
3. Reduce heat to low; cover and simmer for 45 minutes.
4. Add the liver and cook for 15 minutes longer.
5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
8. Pour the deglazed liquid/broth into the measuring cup.
9. Let the mixture stand a few minutes, until the fat rises to the top.
10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan. 11. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
14. Gradually whisk in warm broth mixture.
15. Cook and stir, until the gravy boils and is slightly thick.
Makes 14 servings at 1/4 cup per serving
 

Home Sweet Home Potato Casserole

• 2 pounds sweet potatoes, boiled, peeled, and mashed

• 2 eggs, beaten

• 1 tablespoon margarine, melted

• 1/2 cup brown sugar

• 1 cup buttermilk

• 1/4 teaspoon baking soda

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1/2 cup raisins (optional)

Preheat oven to 350°F.
Combine all of the ingredients and mix well. Mixture will be very soupy.
Bake for 1 hour.
 

Crackpot Crockpot Scalloped Potatoes

• Cooking spray

• 6 to 8 potatoes, thinly sliced

• 1 can cheddar cheese soup

• 1 cup Velveeta cheese, chunked

• 1-1/2 cups grated Cheddar cheese, grated

• 1 (12 ounce) can evaporated milk

• Salt and pepper

1. Spray the crockpot with the cooking spray.
2. Fill the crockpot with half of the sliced potatoes.
3. Layer half of the soup, velveeta cheese, Cheddar cheese, and milk.
4. Add salt and pepper to taste.
5. Layer remaining the remaining potatoes.
6. The layer the remaining soup, velveeta cheese, Cheddar cheese, and milk.
7. Cook on high for about 6 hours.
Note: You need to check to see if you need to add more milk. You can pre-boil the potatoes for quicker cooking.

[southernnorthcarolina]

Mashed potatoes à la southernnorthcarolina

An authentic family recipe, repeated at Thanksgiving (always) and Christmas (usually) for the last two decades or so. southernnorthcarolina, the undersigned, is no cook. His duties for holiday feasts are limited to the selection of wine (usually a red Zin or a Pinot Noir, American of course; southernnorthcarolina does not recognize white or pink wines as authentic, but I digress), and the preparation of the mashed potatoes which accompany the turkey.

Have Someone Else (usually a gullible child) peel, and boil in salted water, to which a quartered onion and maybe a bay leaf has been added, several pounds of potatoes until fork-tender.

As the potatoes near the end of their cooking, have Someone Else melt too much unsalted butter, to which too much cream and/or sour cream should be added, and heated to just below boiling. More of this mixture should be prepared than you can imagine you'll need. It's a good idea to invite your cardiologist to the meal, just so he or she will be close at hand, if you get my drift.

Have Someone Else remove and discard the onion and bay leaf from the potatoes, and drain the potatoes well.

Have Someone Else locate and plug in the electric beaters, within working distance of the cooktop.

Enter the kitchen to great fanfare, and commence to slowly add the butter/cream/sour cream mixture to the potatoes, while beating them over a very low flame. Continue to beat, scrape the sides of the pot, and add the artery-clogging liquid until the appropriate texture is reached. Add quite a lot of fresh-ground pepper, and (optionally) finely chopped fresh chives and/or parsley.

Ideally, the operation should be timed so as to conclude as Someone Else is slicing the bird, because mashed potatoes don't keep well.

[repinwi]

I too like brining my poultry.

For those interested it's: 1 cup of Kosher Salt to 1 gallon of water.

Make sure you mix enough solution to cover the bird. I use a HUGE soup pot, (a clean bucket would be good too, LOL) Let it sit for at least 24 hours. You can also add onion, garlic, etc....for more flavor.

BE SURE TO RINSE REAL GOOD BEFORE BAKING.

Most people think that it will taste salty, but on the contrary, it makes for the most tender, moist and tasty fowl that I've ever eaten!

I not only do this with turkey, but with chicken year around. Please give it a try....you will never eat a bird without brining first.

[mjtobias]

Thanks, Carlo.

Will try those panelle tomorrow to bring to my aunt on Sunday.

Had tried another recipe from the net, but mucked up the first time. Retried a one-cup dosage today with no problems. The trick is to whip constantly while adding the flour to the cold water and while cooking the mixture, and to shape the mixture into panelle while the mixture is still hot, or they will crumble into pieces while frying. Another thing I found helpful, in order to avoid lumps while cooking, is to use a metal sheet underneath the pot; I used a cut-out bottom from a large tin can.

The addition of the baking power is novel to me, but it makes sense. May also experiment with the addition of an egg yolk to the recipe to give coherence to the panelle.

Again, thanks and Happy Thanksgiving to you and your loved ones.

PS: continue keeping those family traditions alive. Have you considered writing a cooking book?

[angelanddevil2]

Oh, man!. I will be moving during Thanksgiving, and there will be no refrigerator; there will be though hundreds of boxes and packages. I have already decided to buy dinner done and bring it home.

[mjtobias]

I would slice the mushrooms and saute them in a pan with a sprinkle of black peppers. Use little oil and moderate heat to extract the water out of the mushrooms. If you love garlic, you can add 2-3 pieces of crushed garlic.

[JLO]

Thanks for your thread again this year!

[firewalk]

.

[StarFan]

Unfortunately I stuffed them first before freezing them and shudder to think my efforts might be in vein.

[JockoManning]

thanks carlo.

thanksgiving recipe thread bookmark

Mrs. JManning

[mjtobias]

LOL!

I misunderstood your post at #201. I thought you meant whether you should cook the mushrooms before using them as stuffing for the turkey.

And, I may still be misunderstanding your post.

I gather you wanted to make stuffed baked mushrooms. I don't see why you would want to freeze them, unless you bought them ahead of the meal. Unfreeze them! Stuff them, and stick them in the oven. When is dinner time? I'm not far from Central Ave. :)

Good luck.

[varina davis]

My dad usually cooked most of our Southern style Thanksgiving dinners and was always fond of rutabagas. Here is a recipe that root veggie lovers will like:

RUTABAGA-TURNIP-POTATO GRATIN

2 teaspoons butter

5 Yukon Gold potatoes, peeled and sliced

2 large turnips, peeled and sliced

2 large yellow rutabaga, peeled and sliced

2 cups heavy cream

4 sage leaves

1/2 cup Parmesan cheese or Gruyere cheese -- grated

Salt and pepper to taste

Preheat the oven to 375 degrees. Butter a gratin dish, and arrange layers of potatoes, then turnips and then rutabagas, seasoning between each layer with salt and pepper, and continuing until you reach the top of the gratin dish. Heat the cream with the sage leaves, and pour over vegetables. Cover with grated cheese and bake for 40-50 minutes, until vegetables are softened. Test with a fork or skewer for doneness.

[radu]

Another of those dreaded Thanksgiving Recipe Threads

My foot! LOL!!
Love your recipes, which is why I bookmarked your site long ago. :-)
I always look forward to seeing what new goodies you'll come up with.
*HUG*

[katdawg]

Thanks! Might try making the sweet potato casserole!
:)

[kcvl]

Apple and Onion Stuffin' Muffins

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle


Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Makes 12 muffins.

[kcvl]

Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Makes 20 servings.

[ChefKeith]

How NOT to fry a Turkey!

Warning- long video/download if on dial-up

[ladyinred]

Oh, that gingerbread pumpkin trifle sounds so yummy! I love anything with gingerbread! Thanks!

[Snapple]

I just made your picture the background on my desktop.

[Just Lori]

OK, normally I charge for this advice, but here is the secret of really good turkey. Cook it upside down for the first 1/2 of the cooking time. What happens is all the fat and juice from the dark meat on the bottom baste the breast. After 1/2 time turn it over and cook normally.
It really works. I thought I had an original idea, then I read in a cookbook that the French turn the turkey on it's side for 1/3 the time, then flip it over on the other side and finally onto it's bottom.



Ok, stupid question time.... How do you turn over a large turkey when it's hot? It's a great idea, and I'd like to try it, but I have this image of a half cooked hot turkey on the kitchen floor.

[FairOpinion]

I am glad you enjoy it. I think it's a great picture of President Bush, and a reminder that he was willing to put himself into considerable personal risk, to give the troops a treat of a Thanksgiving visit from their Commander in Chief. And for those who are reading this thread from the back, here is the picture again.