 |
|
|
|
|
|
|
Holiday Helpers
November, 1996
Lynne Rossetto Kasper and Dorie Greenspan provide the inspiration and the how-to for a memorable holiday feast. Here's a menu with links to recipes, a set of tips on working with the big bird, and the transcript of an amusing and informative chat held just before holiday preparations began in earnest.
- Salad of the Americas: Hominy, Tomato, and Chiles in Fresh Lime Dressing.
(Inspired by a Peruvian dish, this incorporates some of the new foods found in the Americas) - Three-Generation Thanksgiving Turkey (See Recipe)
- Herman's Cornbread Stuffing (See Recipe)
- Spice-Scented Yam Casserole
- Green Beans with Wild Mushroom-Tomato Sauce
- Roasted Butternut Squash with Balsamic Vinegar
- Braised and Mashed Potatoes and Rutabaga with Crisp Fried Sage Leaves
- Broccoli with Lemon
- Lemon Loaf Cake (See recipe)
- Pumpkin Pie in a Toasted Nut Crust
- Our Favorite Apple Pie
- Roasted Chestnuts
- USDA Turkey Hot Line: 800-535-4555
- Use hormone and antibiotic-free, free-range turkey if at all possible.
- For safety, defrost frozen birds in the refrigerator (never at room temperature), figuring 2 to 3 days.
- If speed is of the essence, defrost in a sink full of ice water, changing water frequently.
- A safe bet is keeping fresh turkey no more than 2 days. Keep it cold at all times.
- Season bird overnight with a blend of flavorings (maybe fresh herbs, garlic, shallot, and/or onion, with some olive, or whatever is your tradition), spread under the skin.
- I like stuffing inside the bird.
- Never stuff until just before going into the oven.
- Roast in a large, shallow pan, not a deep one.
- Roast at 325 degrees, basting often, about 15 minutes per pound, or until thigh reads 170 to 175 degrees on an instant reading thermometer. Rest 10 minutes before carving.
- For juicier breast, roast breast down for 2/3 of time.
- Baste with pan juices and dry wine, cider, or broth for delicious pan juices.
- A little stuffing in the pan juices makes for better gravy.
- Immediately remove stuffing from the hot turkey.
Follow along as 15 bloggers from around the country commit to eating a local diet. Locavore Nation® will chronicle their ups and downs throughout 2008 as they try to make a difference through sustainable eating.
Follow the Nation!
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!
The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More