Volume 11, Issue 102 - November 21, 2006

Good Day Member,

Today we have two great veggie recipes that will stand up nicely against that glorious bird. If you plan to stuff your turkey this week before you roast it, please read the safety tips below.

Turkey Storage Advice from the National Turkey Federation:

Following proper storage procedures is important for food safety and to maintain the best quality of the turkey.

When you return from the grocery with raw turkey, place it in the original wrapper in the refrigerator; a hard-chilled turkey should not be placed in the freezer. If the turkey is frozen and the thawing process does not need to begin, store in the freezer.

Care must be taken to properly store leftover cooked turkey. The leftover turkey should be carved from the bone and the stuffing removed. All leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. NTF recommends that cooked, sliced turkey reach 40 degrees F within two hours or less. When reheating, be sure the turkey reaches a temperature of 165 degrees F. Turkey gravy should be used within 1 to 2 days, be sure to bring the gravy to a boil before serving.

Source: National Turkey Federation

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Roast Turkey With Apple Cider Gravy

Makes 20 servings

Ingredients:

1 tablespoon unsalted butter, melted
1 (12 to 14) pound whole turkey (thawed or fresh)
1 teaspoon salt
as needed unsalted butter, melted
as needed salt and freshly ground black pepper
1/2 teaspoon freshly ground black pepper
4 cups cold water
2 cups apple cider
1/3 cup all purpose flour
1/2 teaspoon dried sage

Preparation:

Preheat oven to 325 degrees F. Remove giblets and set aside. Place turkey, breast side up, on a V-shaped rack in a large roasting pan.

Tuck wing tips under turkey and return legs to tucked position.

Brush butter on top and sides of turkey. Sprinkle both cavities and outside with salt and pepper.

Roast turkey, uncovered, until the internal temperature in the thickest part of the thigh measures 180 degrees F. A general roasting time guideline for an unstuffed 12 to 14 pound turkey is 4-1/2 to 5 hours.

Transfer turkey to platter. Tent loosely with foil, let stand 20 minutes. Reserve pan juices for gravy.

Apple Cider Gravy:

In saucepan over medium heat, bring giblets and 4 cups cold water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets.

Skim fat from roasting pan juices, reserving 1/4-cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits, reduce heat and simmer until reduced by half, about 5 minutes.

In saucepan, over low heat, combine reserved fat and flour, cook 3 minutes, stirring constantly. Stir in cider mixture and then giblet broth. Increase heat and simmer until thickened, about 10 minutes, stirring occasionally. Stir in sage and remaining salt and pepper.

Slice roasted turkey and serve over gravy.

Ethnicity: American
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Grandparents Day, Christmas
Preparation Method: Roast
Product Type: Whole

Recipe Source: Recipe and photo courtesy of Honeysuckle White

Roasted Mushrooms with Winter Vegetables

Makes 6 servings

Ingredients:

12 ounces fresh white mushrooms, cleaned
4 ounces shiitake mushrooms, cleaned
5 medium sweet potatoes, peeled (about 2 pounds)
2 medium onions (about 8 ounces)
12 cloves fresh garlic, peeled
1/4 cup olive oil, divided
1 tablespoon chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper

Preparation:

Trim white mushrooms. Remove and discard shiitake stems.

Cut peeled sweet potatoes in half lengthwise, then into 1/2–inch slices.

Cut onions in 1/2-inch wedges. Cut garlic cloves in halves.

In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat.

In two shallow roasting pans, arrange vegetables in a single layer. Roast in a preheated 425 degree F oven, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)

Serve vegetables with sliced turkey.

Ethnicity: American
Meal Type: Side Dish
Occasion: Thanksgiving, Christmas
Preparation Method: Bake

Recipe Source: Recipe and photo provided by the Mushroom Information Center

Stuffing Tips from the National Turkey Federation:

The National Turkey Federation recommends that stuffing be prepared and stuffed into the turkey immediately before it's placed in the oven for cooking. When making stuffing ahead of time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Turkeys should be stuffed loosely, with about 3/4 cup of stuffing per pound of turkey.

Use these two simple steps for determining when a stuffed roasted turkey is done cooking and safe to eat:

• Insert a meat thermometer into the deepest portion of the thigh, not touching bone, and allow it to come to temperature for an accurate reading. Cook the turkey until the temperature when measured in the thigh reaches 180 degrees F. (When cooking a stuffed turkey breast, the temperature measured in the breast should be 170 degrees F.)
   
• Move the thermometer to the center of the stuffing. Once the stuffing has reached 160 to 165 degrees F, the turkey should be removed from the oven and allowed to "rest" for 20 minutes. This makes carving easier and allows stuffing temperature to continue to rise to at least 165 degrees F.

If the turkey comes with a pop-up timer, a meat thermometer should still be used to check the temperature in the stuffing.

By following these two steps, you and your family can continue the tradition of preparing a delicious stuffed turkey without sacrificing quality or safety.

Source: National Turkey Federation

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Roasted Turkey with Cranberry Fruit Dressing

Makes 15 servings

Roasted Turkey Ingredients:

14 to 16 pound whole turkey, fresh or frozen (thawed)
as needed salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, chopped
16 ounces jellied cranberry sauce
1/3 cup light brown sugar

Preparation:

Remove giblet (discard liver), neck and any visible fat from turkey, reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Season inside and outside of turkey with salt and pepper. Tie drumsticks together and twist wing tips behind the back. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil.

Roast turkey in a preheated 325 degree F oven about 2-1/2 hours, basting with pan juices.

Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar, bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes.

Remove foil and pour glaze over bird. Continue to roast 1/2 to 1-1/4 hours or until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.

Remove turkey from oven. Allow turkey to rest for 10 to 15 minutes before carving.

Cranberry Fruit Dressing Ingredients:

3 cups herb-seasoned stuffing mix
2 cups mixed dried fruit, chopped
1 cup celery, chopped
2/3 cup onion, chopped
1 cup whole cranberry sauce
1/2 teaspoon ground sage
1/2 teaspoon thyme
1-1/2 cups turkey broth or reduced-sodium chicken bouillon
vegetable cooking spray

Preparation:

In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth.

Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.

Garnish:

as needed pears or apples
as needed red grapes
as needed celery leaves

Transfer turkey to platter and garnish with fruits and celery leaves.

Ethnicity: American
Meal Type: Main Course, Entrée
Occasion: Thanksgiving, Christmas
Preparation Method: Roast
Product Type: Whole

Recipe Source: Recipe by The National Turkey Federation

Baked Asparagus with Parmesan Crust

Makes 8 servings

Ingredients:

2 pounds fresh young (thin) asparagus spears
2 tablespoons virgin olive oil
2 ounces shaved Parmesan cheese
to taste freshly ground black pepper
1/3 cup good quality balsamic vinegar

Preparation:

Preheat oven to 450 degrees F. Place asparagus on a large shallow baking sheet. Drizzle with olive oil and toss to coat. Arrange asparagus spears in a single layer.

Spread Parmesan cheese over asparagus. Season with freshly ground black pepper.

Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately sprinkling with balsamic vinegar.

Ethnicity: American
Meal Type: Side Dish
Occasion: Easter, Mother's Day, Thanksgiving
Preparation Method: Bake