Vernalisa would like to wish each and everyone of you a
Preparing for Thanksgiving meal has proven to be somewhat stressful and full of worry! It no longer has to be that way. The recipes you will find here are sure to be a hit with your family and friends! Start off with some French-glazed carrots, bring out the roast turkey with sausage and chestnut stuffing, and top it all off with maple pumpkin cheesecake! The possibilities are endless.
Roast Turkey
with Oranges
Yield: 10 servings
1 large turkey for roasting (8-10 lbs)
3 tbsp orange juice
3 tbsp honey
3 tbsp cooking oil
3 large oranges
2 tbsp margarine or cooking oil
x salt and pepper
2 cup chicken stock or water
1/4 cup orange marmalade
1/4 cup white wine
1 small onion, peeled and chopped
2 tbsp butter
1 small chicken bouillon cube
1/4 cup cream
2 tsp cornstarch, dissolved in some cold water
Procedures
Preheat oven to 375 F (190 C).
Cut turkey giblets into small pieces, set aside (for the sauce). Peel the oranges. Divide them into sections, then set aside for garnish. Cut the orange peel into half-inch slices. Melt the margarine in a small saucepan over high heat. Add the sliced orange peel, then saute quickly for a minute. Stuff the orange peel into the turkey.
In a small bowl, mix together the honey, cooking oil, and orange juice. Brush all over the turkey, reserving half for later. Season the turkey with salt and pepper, truss and transfer to a large roasting pan, then roast in the oven at 375 F for about 1 hour.
Brush the rest of the honey-orange mixture on the turkey, then return to the oven and roast for 60 - 90 minutes more, until it is cooked. You can check by using a meat thermometer - the internal meat temperature must reach at least 160 F (71 C). After it is cooked, turn off the heat and leave in the oven for about 15 - 20 minutes more before serving.
For the gravy (do this while roasting the turkey): Melt butter in a small sauce pan over high heat. Saute chopped onions and giblets for about 2-3 minutes. Deglaze with wine, then reduce for 3 minutes. Add the orange marmalade, bouillon cube, and water (or chicken stock). Bring to a quick boil, then reduce heat and let it simmer for about 5 - 10 minutes. Add the cream, then thicken with some cornstarch dissolved in cold water.
To serve: Transfer the roast turket to a serving dish. Garnish by surrounding it with orange slices and some fresh greens. Serve sauce in a separate bowl.
Roast Turkey
with Sausage and Chesnut
Stuffing
Yield: 10 servings
1 large turkey for roasting (abt 8 - 10 lbs)
1 1/2 cup roughly chopped chesnuts
1 1/2 lbs sausages (kielbasa, etc)
1 lbs sausage meat (removed from casing)
4 oz butter (stick)
2 large eggs, beaten
4 x slices of white bread, broken to pieces
3 each shallots, peeled and chopped
1/4 cup chopped parsley
1/4 cup chopped fresh thyme
1 large bay leaf
1/2 cup cognac
x salt and pepper
2 cup shelled whole chesnuts
Procedures
Preheat the oven to 375 F (190 C)
Cut the turkey giblets in small pieces.
In a large bowl, mix together the following: chopped chesnuts, sausage meat, eggs, chopped shallots, bread, chopped parsley and thyme, crushed bay leaf, chopped giblets, and cognac. Season with salt and pepper, then mix very well.
Stuff the turkey with the sausage-chesnut stuffing, then secure the ends by tying it with a string. Using a third of the butter, rub the turkey all over with butter. Season with salt and pepper. Place the turkey in a greased baking dish, then roast in the oven for 2 - 2 1/2 hours, until it is cooked. You can check by using a meat thermometer - the internal meat temperature must reach at least 160 F (71 C).
After roasting, turn off the heat and leave in the oven for about 20 minutes more before serving. Slightly cook the chesnuts with some butter and some turkey drippings in a small pan. In a separate pan, fry the sausages in butter for 5 - 7 minutes. To serve, place the roast turkey in the center of the serving dish, then surround the turkey with the whole chesnuts and fried sausages. Serve the drippings on the side.
Mashed
Potatoes
Yield: 4 servings
2 lbs potatoes, peeled
1 cup milk
1/4 cup cream
x salt, pepper, and ground nutmeg
Procedures
Cook the potatoes in boiling water for about 15 minutes. Remove and drain. Roughly cut into large 2 inch cubes. Place the potatoes, milk, and cream in blender or food processor, then puree until smooth. Season with salt, pepper, and ground nutmeg. Serve with roast turkey and gravy for thanksgiving.
Glazed Carrots
French Style
Yield: 4 servings
1 lbs carrots, peeled
1 cup water or chicken stock
2 tbsp butter
2 tsp sugar
salt
Procedures
Cut carrots cross-wise to make 1/4 inch slices.
Heat butter in a cooking pan. Add carrots, sugar, and water or chicken stock. Bring to a boil and cover. Simmer until tender. Remove carrots and reduce liquid until syrup-like consistency is reached. Return carrots and coat in syrup. Season with salt if desired. Garnish with lemon slices and parsley.
Steamed Cauliflower
Polonaise
Yield: 4 servings
1 lbs cauliflower, steamed
2 tbsp butter
2 tbsp bread crumbs
1 small egg, hard-boiled
salt, pepper and parsley
Procedures
Arrange whole cauliflower (or florets) in a serving dish. Melt butter in saucepan and add breadcrumbs. Panfry until lightly brown. Add chopped hard-boiled eggs and season with salt and pepper. Pour over steamed cauliflower and garnish with parsley.
Endives Braised
with Bacon
Yield: 4 servings
1 lbs endives
4 each bacon strips, cut into 1/2 inch slices
1 tbsp cooking oil
2 tbsp butter
1/2 small lemon
x salt and pepper
x parsley for garnish
Procedures
Wash the endives in cold water. Remove the outer layers, then cut off the bottom part of the endives. Let them dry on paper towels. In a large, non-stick pan, saute the bacon slices in cooking oil. Let it cook for about 2-3 minutes on high heat. Remove the bacon slices. Melt the butter on the same pan, then quickly saute the endives. Turn heat to low, then cover the pan and let the endives cook for 30-45 minutes. Season endives with salt and pepper. Arrange in a serving dish, then place cooked bacon slices on the side. Garnish with parsley and lemon slices.
Southern Rum
Sweet Potato
Pie
Servings 2 pies
INGREDIENTS:
2 lbs mashed sweet potatoes
28oz condensed milk, sweet
4 eggs, beaten
2 tsp vanilla extract
1/2 tsp rum extract
1 tsp nutmeg, grated
2 pie shells, 9-inch
1 Combine first six ingredients in mixing bowl with whip attachment. Mix at low speed for 3 to 4 minutes.
2 Divide mixture between pie crusts. Place pie crusts on preheated sheet pans in 425 F oven. Bake for 15 minutes. Reduce temperature to 350 F. Bake an additional 35 minutes, or until inserted knife tip comes out clean. Cool on wire racks at least 1 hour before cutting.
Maple Pumpkin
Cheesecake
Yield: 1 cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 x 8 oz packages cream cheese, softened
14 oz can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
16 oz can pumpkin
3 pcs eggs
1 cup Cary, Vermont Maple Orchards or MacDonald's Pure Maple Syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
Maple Pecan Glaze
Procedures
For something a little bit different and a whole lot delicious, make this autumnal pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.
Preheat oven to 300º.
Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze. Refrigerate leftovers.
Maple Pecan Glaze:
In saucepan, combine remaining 3/4 cup maple syrup and 1 cup (1/2 pint) Borden Whipping Cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. (Makes about 1 1/4 cups)
Prep Time: 25 minutes
Courtesy of: Eagle Brand Sweetened Condensed Milk
Maple Pumpkin
Pie
INGREDIENTS:
3 eggs, lightly beaten
2 (16-ounce) cans pumpkin
1 cup half-and-half
1/2 cup sugar
1/2 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 unbaked 9-inch pastry shell
2 cups whipping cream, whipped
1/4 cup maple syrup
1 Combine first 8 ingredients in a large mixing bowl; stir well. Pour two-thirds of pumpkin mixture into pastry shell. Place on lowest rack of oven. Pour remaining pumpkin mixture into pastry shell. Bake at 400 F. for 10 minutes. Reduce heat to 350 F., and bake 1 hour or until filling is set. Let cool. Just before serving, pipe whipped cream in rosettes on top of pie, and drizzle with maple syrup.
