Cooking Tips for That Thanksgiving Day Feast

In yesterday's bloggerie, I posted my menu for tomorrow's big feast, and talked about the planning stages. Today, I am into the preparation stage. But, first I wanted to share my tips and some of the recipes I will be using:

First, Turkey:

Many years ago, when I cooked my first turkey, I followed the instructions. The instructions said that after seasoning as desired, to roast it uncovered (to seal in the juices). They went on to say that if it starts to brown too much, to cover it with aluminum foil for the last 30 minutes or so. Well, my turkey turned out very dry!

So, the next year, I decided to break the rules and I covered it from the start. I uncovered it to brown for the last 45 minutes or so. It was so moist and juicy, I received kudos from everyone eating with me that year! I have never looked back. Regardless of how I may season my turkey, and I have tried various recipes for that, I continue to cover it for its initial roasting. Year after year, I have comments like "I have never tasted a turkey so moist". People have asked me my secret over an over. Well, now I'm telling everyone.

And the Gravy:

I make a traditional giblet gravy by boiling the giblets (including the neck) in stock (or water with bouillion). I leave the skin on the neck as it adds a lot of flavor. I discard it after boiling and skim any fat off the top of the broth. I boil these giblets with my traditional choice of herbs - rosemary, thyme, garlic, sage. I wait to add salt until the end because I find I do not often need to add much after all the flavors have had a chance to mingle. When tender, I debone the neck and discard the bones with the skin. I chop up all the giblets and put them back in the broth and bring it back to a simmer. Then I make a slurry with flour and water to thicken it with. (Add the slurry slowly, stirring constantly).

Cornbread Stuffing:

I never put sugar in my cornbread, but especially not in cornbread destined for stuffing! I have on occasion used the packaged cornbread stuffing from the grocery store. Doesn't matter which you use (I look for those with only crumbs and/or seasoning). I saute a bunch of chopped onions, chopped cellery, chopped mushrooms in several tablespoons of butter. I add some of my favorite herbs (same as for giblet gravy). Then I mix it altogether with the cornbread crumbs. Add salt and pepper if needed, and some hot water. Not too much as might make it mushy, but enough to make it moist.

Note: I do stuff my turkey, it really makes the flavor in the turkey! In order to avoid problems, I don't stuff until after the turkey has spent at least 30 minutes in the oven. (Carefully, it may be hot!). Then, I don't stuff it full. I leave about an inch or more of ventilation space above the stuffing. That way, the heat can get in and cook everything through and through.

Mashed Potatoes with Blue Cheese and Bacon:

Normally, I don't do anything fancy with the mashed potatoes, but I wanted to spoil my sweetie this year. He loves blue cheese. When I found a recipe in the November 2007 issue of "Family Circle" for mashed potatoes with blue cheese and bacon, I knew I had to make it. I will let you know how it turns out.

Cauliflower and Broccoli with Cheese Casserole:

I got this one from an old friend years ago. She cut the vegetables into flowerets and layered them in a greased casserole dish with chunks of American Cheese. Then she poured some milk over it (about half the casserole dish when full of veggies and cheese) and covered it with more cheese. Pretty basic and pretty good. I don't eat a lot of American Cheese as it is more processed. However, sometimes nothing substitutes for the creamy way it melts.

Orange-Cranberry Sauce:

I had planned on using a recipe I found several years ago in one of my favorite magazines, "Cooking Light" . I have used it several times and it is lovely.

Well, I just went looking for it and could not find it! Of course, I had reorganized my collection of recipes so I could more easily find what I wanted...You know how that goes.

So, I googled it. Oh, how I love the internet - A world of information is now at our fingertips! I did not find that exact recipe, but I did find a "Basic Cranberry Sauce" recipe that uses orange juice and I can add some orange peel for an extra zing. This recipe is also originally from "Cooking Light".

I found the recipe on what looks like a wonderful cooking website "My Recipes". I will definitely be exploring that site some more. And, just so I will always have that link at my fingertips, I will place it here in my sidebar.

Apple Pie:

I am not so good at making pie crust from scratch. I still try from time to time, but on this day, I want no mistakes. So, I use refrigerated pie dough with my own pyrex pie plate. Basically, all I do is place the bottom crust in the pie plate, making sure there are not air pockets. Then, I peel (or not), core, and slice a bunch of apples (usually about 4 or 5). Then I mix them up in a bowl with brown sugar, flour, and some cinnamon. I then put them in the crust and dot with a few dabs of butter. Last, but not least, I put the top crust on and flute the edges. Using a fork, I make little holes in the crust for ventilation. Brush the top with milk and pop it in the over - about 375 degrees.

For all of those out there who need the correct amounts of everything, I will try to remember to write down the amounts as I cook today and tomorrow. I will post them with photos of the finished products tomorrow evening or Friday morning. In the meantime, maybe you can check out that great website I found today, I bet they have some great recipes...