Volume 9, Issue 100 - November 18, 2005

Hello Recipe Club Member,

Most everybody loves stuffing!

Cooking a stuffed turkey is riskier than cooking one not stuffed. Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 degrees F, possibly resulting in food borne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing.

For safety and uniform doneness, cook stuffing separately in a casserole.

Preparing Stuffing Safely

The ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated, and chilled. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

Cooking Stuffing Safely

The safest way to cook stuffing is in a casserole in a 325 degree F oven. The internal temperature of the stuffing must reach 165 degrees F.

Stuffing Your Turkey

If you choose to stuff your turkey, make sure it is stuffed loosely.

Cook the turkey immediately after stuffing. Use a food thermometer to check the temperature in the innermost part of the thigh and in the center of the stuffing. Even if the innermost part of the thigh has reached a safe internal temperature of 165 degrees F, the center of the stuffing inside the turkey may not have reached 165 degrees F and can cause food borne illness. Continue to cook the stuffed turkey until the stuffing has reached 165 degrees F or remove the turkey from the oven and remove the stuffing to a casserole dish and toss in a hot oven while the turkey rests before carving. "My turkey is not tired...why should it rest?" Read on...

Standing Time

For quality, we recommend that you let the turkey stand for at least 20 minutes to let juices set. If your turkey is stuffed, the temperature of the stuffing will also continue to rise during this time. Remove all the stuffing from the turkey immediately after standing time.

Handling Leftovers Safely

Refrigerate stuffing in shallow containers. Use leftover stuffing within 1 to 2 days for best quality.

More Thanksgiving recipes on Monday...Have a great weekend.

Julia's Blanched and Buttered Green Beans

Makes about 6 servings

Ingredients:

6 to 8 quarts water
3 to 4 tablespoons salt (1 1/2 teaspoons per quart)
1 1/2 pounds very fresh young green beans
1 to 2 tablespoons room-temperature butter
salt and freshly ground pepper to taste
freshly squeezed lemon juice, to taste
lemon wedges or halves, for optional garnish

Preparation:

Special Equipment:
A large 8-to-10 quart kettle or stockpot with cover, a perforated insert or a strainer to remove beans from water, a large bowl of ice water unless serving at once, a frying pan with 12 inch top diameter, for reheating.

Bring the water and salt to a boil in the pot over high heat (with the insert in place if you are using one). Meanwhile, wash and drain the beans, snap off the stems and tails, and remove strings, if any, by pulling the stem down the sides.

When the water is boiling vigorously, dump in the beans all at once. Clap on the cover and remove it the instant the water is again at the boil. Cook at a boil for several minutes, then check frequently; they are done when they are cooked through but still have texture, they bend slightly when held horizontally by one end. Take a bite to be sure. As soon as they test done, remove them by lifting out the insert, or scooping the beans out with the strainer. Unless you are serving now, transfer them to the bowl of ice water to stop the cooking and set the color. When chilled, in 5 minutes or so, scoop them out onto a clean towel.

To serve cold:

Dry them in the towel and refrigerate, where they will keep nicely until dinnertime. If stored longer, they may lose their fresh taste.

To serve hot:

Melt the butter in the large frying pan, toss in the beans and continue tossing frequently over moderate heat until the beans are well warmed through. Season to taste with salt, pepper and drops of lemon juice. Serve on hot plates or in a bowl and garnish, if you wish, with wedges of lemon.

Source: Julia Child

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Indiana Corn Casserole

Makes 8 to 10 servings

Ingredients:

1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
salt and pepper
1 tablespoon chopped parsley

Preparation:

Heat the oven to 350 degrees F. Cook the bacon, then chop it into bite-size pieces and set it aside.

Melt the butter in a large pot over medium heat. Sauté the onion, celery and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.

Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned.

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Harvard Beets

Makes 8 to 10 servings

Ingredients:

2 pounds medium beets, tops removed
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cider vinegar
1/4 cup water
3 tablespoons butter

Preparation:

Boil beets in skins in covered, large heavy saucepan of lightly salted boiling water 40 to 50 minutes until tender. Drain, quick chill in ice water, then peel and trim off stem and root ends. Slice beets thin and put aside.

Mix sugar, cornstarch, salt and pepper in pan and slowly blend in vinegar. Add water and butter and cook over moderate heat, stirring constantly, 3 to 5 minutes until mixture thickens and becomes translucent.

Return beets to pan and turn gently in sauce. Reduce heat to low, cover and simmer beets 10 minutes. Serve immediately.