Hello Recipe Club,

We need another couch! You see...We usually have a crowd over for Thanksgiving, family, neighbors and a few close friends. I'll put out a big spread, turkey, prime rib, ham and all the fixings. But as soon as the feasting is over, there is a big push for couch space. Everyone wants to take a nap! I used to think maybe I was boring or something...and that could be the case, but I have found out a few other reasons for this behavior.

You see, turkey meat contains an amino acid called L-tryptophan (sounds like: el-trip-teh-fan). Amino acids are the building blocks for the proteins that make up our muscles and other parts of our bodies. L-tryptophan is just one of the many different kinds of amino acids found in the foods we eat.

When we eat foods like turkey that contain L-tryptophan, an interesting thing happens. The amino acid travels in the blood from the digestive system and eventually ends up in the brain. Without asking, the brain then changes the L-tryptophan into another chemical called serotonin (sounds like: sare-uh-toh-nin). Serotonin is a chemical that calms us down and helps us to sleep.

That all sounds fine and good and we could just blame the darn turkey if we wanted...but there is more.

You may feel sleepy after your Thanksgiving feast because of all those carbohydrates you ate. Carbohydrates are found in starchy and sugar-containing foods like bread, yams, stuffing, mashed potatoes, pumpkin pie, and other yummy Thanksgiving treats. Thanksgiving is not an Atkins friendly meal in our house!

And...eating a big Thanksgiving dinner causes increased blood flow to the stomach which is needed to help digest the meal.  I'm told that this could cause less blood flow to the brain. That excuse is going into my favorite excuse folder!

Now that you know the many reasons you feel sleepy after eating a big turkey dinner, you could make some changes.

Don't starve yourself before the big meal, eat a healthy breakfast and nibble a bit during the day.

Eat smaller portions including veggies and try not to take in too many carbohydrates.

Drink plenty of water and try to eat slower.

Stop eating once you're full and pray for leftovers, because everyone else might not be following this plan.

You could also take a walk outside afterward to help digest your meal.

If none of this sounds like a good plan to you...I suggest that you sit at the end of the table closest to the couch!

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Roast Turkey With Grand Marnier Apricot Stuffing

Makes 12 servings

Ingredients

1 turkey, 21 to 24 pounds
2 oranges cut in half
1 teaspoon dried thyme
salt and pepper to taste
2 cups butter, room temperature

Stuffing:

1 cup diced, dried apricots
1 1/2 cup Grand Marnier, divided
turkey liver and heart
1 cup unsalted butter, divided
2 cups coarsely chopped celery
1 large yellow onion, chopped
1 pound bulk pork sausage
1 pound herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
1/2 teaspoon dried thyme
salt and pepper to taste

Preparation:

Make the stuffing. Preheat oven to 450°F. 

Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in the neck and body cavities. Spoon the stuffing loosely into the cavities. Set aside any extra stuffing.

Sew up the cavities or close with small trussing skewers. Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with thyme and salt and pepper to taste. Spread the butter all over the turkey. 

Turn breast-side up in the pan and cover the pan with aluminum foil. Place turkey in the oven and reduce heat to 325°F. Roast for 3 hours.

Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, or an instant-read thermometer in the thickest part of the thigh reads 165°F, about 2 more hours. 

Bake the leftover stuffing in a baking dish at 325°F for 30 minutes. Let turkey stand, covered with foil for 15 to 20 minutes before carving.

Grand Marnier Apricot Stuffing:

Place the apricots and 1 cup of Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside.

Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.

Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and onion and sauté for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove and add to the celery mixture. 

Add the stuffing mix, apricots with liquid and almonds. Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.

Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier. Stir well to moisten the stuffing. Season with thyme, salt and pepper to taste.

Enough for a 21 to 24 pound turkey.

Adapted from Silver Palate Good Times Cookbook

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Fennel and Watercress Salad with Cranberries and Pecans

Makes 20 servings

Ingredients:

1 cup pecan halves
1/2 cup dried cranberries, chopped
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon garlic, finely minced
1 1/4 teaspoons salt
1 cup extra-virgin olive oil
6 bunches watercress, large stems removed
3 fennel bulbs, trimmed, cored and thinly sliced lengthwise
3 small heads radicchio, cored and torn into bite-size pieces

Preparation:

Preheat the oven to 400°F. Spread the pecans on a baking sheet and toast in the oven for about 7 minutes, or until fragrant and lightly browned. Set aside to cool.

In a bowl, combine the cranberries, vinegars, garlic, and salt. Whisk in the olive oil. Set the vinaigrette aside for at least 20 minutes.

In a very large salad bowl, toss the watercress with the fennel, radicchio and toasted pecans. Stir the vinaigrette, pour it over the salad and toss well. Serve at once.

Adapted from Chris Schlesinger

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A Thanksgiving Sweet Potato Special

Makes 8 to 10 servings

Ingredients:

4 pounds sweet potatoes
2 tablespoons butter
2 medium-sized Granny Smith apples or ripe pears, peeled and sliced
2 medium-sized ripe bananas, peeled and sliced
2 tablespoons minced fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1 1/2 cup apple juice
1/2 cup fresh lemon or lime juice
1/2 cup chopped dried apricots
1/4 cup minced crystallized ginger, optional
2 cup chopped pecans, optional

Preparation:

Peel the sweet potatoes, cut them into chunks, and boil or steam until soft. Drain well and set aside.

Meanwhile, melt the butter in a deep skillet or Dutch oven. Stir in the apples, bananas, fresh ginger, cinnamon, allspice, and salt. Cook slowly, covered. Stirring occasionally for 10 to 15 minutes, or until the fruit becomes sauce like. Remove from heat and set aside.

Preheat oven to 350°F. Oil-spray or butter a 9 x 13-inch baking dish or deep casserole.

Place the drained sweet potatoes in a food processor and add the fruit juices. Purée until smooth, then transfer to the pot of cooked fruit. Stir well, adding the apricots and optional crystallized ginger as you go. 

Transfer the mixture to the prepared baking pan, spreading it evenly into place. Top with chopped pecans, if desired.

Bake uncovered for 45 minutes, and serve hot or warm.

Note: This can be assembled a day ahead and stored unbaked and tightly covered in the refrigerator. Bring to room temperature before baking.

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Pumpkin Pudding with Walnut Cream

Makes 10 servings

Ingredients:

Pudding:

3 cups half and half
6 large eggs
1/2 cup sugar
1/2 cup firmly packed light brown sugar
6 tablespoons light molasses
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
24 ounces solid-pack pumpkin

Walnut Cream:

1 1/2 cups whipping cream
3 tablespoons powdered sugar
1 1/2 tablespoons dark rum
3/4 cups walnuts, toasted and finely chopped

Preparation:

Pudding:

Preheat oven to 325°F. Butter a shallow 8-cup baking dish.

Bring half and half to simmer in small saucepan. Set aside.

Beat eggs, both sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend. Mix in pumpkin and warm half and half. Pour mixture into prepared dish. Set dish in a large baking pan. Add enough hot water to pan to come halfway up sides of dish.

Bake until custard is set and knife inserted 2 inches from center comes out clean, about 50 minutes. Cool completely. Serve cold or at room temperature with Walnut Cream. (This can be prepared 1 day ahead. Cover and refrigerate.)

Walnut Cream:

Whip chilled cream in medium bowl until soft peaks form. Add powdered sugar and rum and whip until firm peaks form. Fold in chopped toasted walnuts. (Can be prepared 4 hours ahead. Cover and chill.)