45 years of turkey.
45 YEARS OF TURKEYEbony Dates a TURKEY
DINNERTIME on Thanksgiving Day means appetites sharpened in apple-crisp football weather, warm odors creeping under the kitchen door, well-fed contentment and after-dinner mints. But it is rarely a time when the family brightens with interest over slightly new presentations of traditional dishes.
Turkey has been the main attraction since Plymouth days. But there is more than one way to make a turkey. Here are two innovations to try this year in preparing the venerable bird: an "underwraps" treatment to guarantee retention of all the juices and the addition of tangy domestic port wine to complement the rich smoothness of the giblet broth used for basting.
As a further face-lifter for a meal hoary with tradition, why not forget cooking yams with marshmallows and try an alternate topping of orange slices instead? If you are lazily tempted to open a can of cranberry sauce, remember that your effort in grinding fresh apples and cranberries into a spicy relish will refresh bored appetites. And though all of us have seen mince pie on November tables since childhood days, it is usually messy to serve. Individual mincemeat tarts taste just as good, and have more eye appeal to turkey-satiated folks sipping after-dinner coffee.
Adding to turkey-in-port, you might consider putting the following on your holiday menu: fresh grape and grapefruit cocktail, mixed fresh garden vegetables, scalloped oyster casserole, mixed green salad, celery and olives, and hot twisted rolls.
Ebony Updates a TURKEY
THE Thanksgiving meal doesn't have to be the traditional calorie feast it normally is. With concern these days about diet and fat content, you can make the Thanksgiving meal a healthy and happy one by taking steps to minimize the amount of fat and maximize the nutritional value.
To start, buy a turkey that is natural, fresh or fresh frozen rather than one that has been injected with fats or oil or labeled "self-basting." Cook your turkey on a rack to avoid the absorption of fatty drippings. When using pan drippings, always skim off the fat or use defatted broth instead. Bake the dressing in a separate dish to avoid soaking up fat from drippings. And make the dressing with vegetables or fruit rather than sausage.
In preparing the trimmings, steam, stir-fry or microwave vegetables. You can save a few calories by serving sweet potatoes whole or halved without marshmallows or brown sugar topping. They are delicious served alone.
Substituting nonfat yogurt or buttermilk for sour cream in recipes makes lighter desserts. Also, remember in most instances, two egg whites can be substituted for one egg. And for an unusual, reduced calorie twist, try one-crust pies or tarts. Using fruit juice glazes, pureed fruit or dusting with confection sugar rather than butter cream frosting also lightens the grand finale of homemade cake.
With these wise recipe revisions, you can make a difference in curbing the amount of calories and fat your family consumes. Have a happy Thanksgiving holiday.
TIPS FOR CARVING A TURKEY
Step One: Take off drumstick and thigh by pulling leg away from body and cutting through joint with knife. Step Two: Slice meat from drumstick by carving at an angle. Step Three: Hold thigh firmly on plate with fork and cut slices parallel to bone. Step Four: Slice into breast, making horizontal cut just above wing, all the way to the bone. Step Five: Slice downward to horizontal cut. Start each new slice slightly higher up on breast; keep slices thin and even. NOTE: Dont' forget to let the cooked turkey rest for approximately 20 minutetts before carving, and use an extremely sharp knife for slicing the meat.
CRISP, ZESTY DRESSING(*)
2 medium onions, grated 2 green peppers 2 pods of garlic
1/2 cup parsley
1 teaspoon sage 2 tablespoons poultry seasoning 1 teaspoon thyme
1/4 teaspoon salt 1/4 teaspoon pepper
4 stalks yellow celery, chopped
tops removed
giblets from turkey Bring giblets and tender yellow celery tops to a boil in 1 1/2 cups of water to make basting broth. In a separate skillet, saute the onions and chopped celery with 2 tablespoons of oil for 15 minutes. Add 1/3 cup of tomato sauce or tomato paste for an unusual flavor and color. Add sauteed ingredients to 4 to 6 cups of partially toasted bread, which has been grated or crumpled into small pieces. (This will stuff a 12- to 15-pound turkey.) Mix ingredients well, adding enough giblet broth to make dressing moist. Fill cavity and wishbone area of turkey with stuffing. Pour reserve basting sauce over skin of turkey. Add a cup of port wine to remaining giblet broth with a teaspoon of celery salt and a dash of paprika. After basting well with this broth, place bird, uncovered, in a 325 degree oven without a top. Baste turkey with wine broth mixture every 20 minutes. When turkey begins to brown, cover with heavy wet brown paper and continue to cook. Be sure to keep the paper damp, as this prevents the drying of the meat. Allow 20 minutes of baking time per pound of turkey. Place the turkey on a parsley-garnished platter.
FRUITED BROWN RICE STUFFING
1/2 cup slivered almonds (optional)
3 tablespoons light margarine 1 tart red apple, cored and diced
1/3 cup seedless raisins 1/2 cup chopped celery 1/2 cup chopped onion 1/2 teaspoon poultry seasoning 1/4 teaspoon dried thyme, crushed 1/4 teaspoon white pepper
3 cups brown rice cooked in chicken
broth (cooked converted brand rice
can be used) Cook almonds in margarine in large skillet over medium-high heat until golden brown. Add apples, raisins, celery, onion and seasoning; continue to cook until vegetables are tender-crisp. Stir in rice; cook until thoroughly heated. Use as stuffing for poultry or pork roast, or bake tightly covered in separate baking dish at 350 [degrees] oven for 25 to 30 minutes. Yields 6 servings
GREEN PEAS AND WATER CHESTNUTS
2 10-ounce packages frozen green peas 2 tablespoons light margarine 1 cup sliced fresh mushrooms
1/2 cup sliced celery 1/2 cup chopped onion
1 8-ounce can sliced water chestnuts,
drained 1/2 teaspoon sugar
salt and pepper to taste
2 tablespoons chopped parsley
Cook peas in small amount of water about 5 minutes or until just tender; drain. Cook mushrooms, celery and onion in margarine until vegetables are done, 5 to 7 minutes. Add cooked peas, water chestnuts, sugar, salt, pepper and parsley; heat until pea mixture is hot. Yields 8 servings.
POTATOES JARLSBERG
8 medium new potatoes, peeled and
quartered
2 medium turnips, peeled and cut into
chunks
1 medium onion, finely chopped 2 tablespoons light margarine
1/4 cup shredded Jarlsberg cheese
1 cup shredded Jarlsberg cheese
1/2 teaspoon salt (optional) 1/8 teaspoon white pepper 1/4 teaspoon grated nutmeg Cook potatoes in lightly salted water for 10 minutes in large saucepan. Add turnips and onion; cook 15 minutes longer or until vegetables are tender. Drain well. Whip with electric mixer until smooth. Beat in margarine and parsley. Add 1/2 cup cheese, salt, pepper and nutmeg. Reserve 1 cup mixture. Spray 1 1/2-quart baking dish with vegetable cooking spray. Spread potato mixture into prepared dish. Press reserved potato mixture through pastry bag with star tip around edges of casserole. Bake at 350 [degrees] for 40 minutes. Sprinkle remaining cheese in center of casserole. Bake 5 minutes longer. Yields 8 servings.
CRANBERRY MOLD
2 cups boiling water 1 6-ounce package sugar-free
raspberry flavored gelatin
1 16-ounce can whole cranberry sauce 1 cup chopped celery
1/2 cup chopped nuts (optional)
1 teaspoon grated orange ring
Salad greens Pour boiling water onto gelatin until gelatin is dissolved. Stir in cranberry sauce. Refrigerate until slightly thickened. Stir in celery, nuts and orange rind. Pour into 5-cup mold. Refrigerate until firm; unmold on salad greens.
WHISKEY POUND CAKE
1 cup butter or margarine, softened
2 1/2 cups sugar
6 eggs at room temperature 3 cups sifted cake flour 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup sour cream 1/2 cup whiskey 1 cup finely chopped walnuts or pecans
Preheat oven to 325 [degrees]. Grease and flour a 10-inch tube or bunt pan. Cream butter in large mixer bowl until light and fluffy; gradually add sugar. Add eggs, one at a time, beating until very smooth. Sift flour, salt, cinnamon and nutmeg. Add flour mixture alternately with sour cream and whiskey, beginning and ending with flour. Beat just until well blended; fold in pecans. Turn into prepared pan. Bake until wooden pick inserted in center comes out clean (about 1 hour and 15 minutes). Cool 10 minutes. Remove from pan; cool completely. Drizzle with Whiskey Glaze and garnish with walnuts or pecans if desired. WHISKEY GLAZE: Mix 2 cups sifted confection sugar, 2 tablespoons whiskey and enough water to make a pourable glaze; beat until very smooth. Drizzle over cake.
PHOTO : Crisply browned and succulent, the turkey exudes winy fragrance, and is surrounded by
PHOTO : carefully planned satellite dishes.
PHOTO : Surrounded by all the trimmings, the golden-brown turkey invites guests to the dinner
PHOTO : table with its spicy aroma.
PHOTO : This Thanksgiving, let delicious Whiskey-Glazed Pound Cake be your one caloric indulgence.
PHOTO : You'll be glad you did!
(*)An original recipe from 1945.
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| Title Annotation: | includes recipes; 45th Anniversary Edition; The Best of Ebony |
|---|---|
| Author: | DeKnight, Freda; Lyons, Charlotte |
| Publication: | Ebony |
| Date: | Nov 1, 1990 |
| Words: | 1559 |
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