Newspaper Page Text
2B
♦ WEDNESDAY, NOVEMBER 7, 2007
Thanksgiving
(Grandmas way)
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Yvonne
Sutherland
yvonnes@windstream.net
but we had cornbread dressing as usual. I know people who swear by
prepared stuffing mixes and mixes you prepare on the stove top. I have
never tried them; I wouldn’t dare!
Below is my grandmother’s recipe as it has evolved. (I don’t think she
had aluminum foil!)
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National Turkey Federation
My Grandma's Turkey, Cornbread
Dressing and Gravy
One whole turkey with giblets
Celery
Onions
Bay leaf
1- large pans of cornbread
4-5 biscuits (or 4-5 slices white bread)
2- stalks celery, finely chopped
1 large onion, finely chopped
Remove the neck and giblets from the turkey and cover with water. Throw in a few
chunks of celery and onion and a bay leaf. Bring to a slow boil, reduce the heat'
and simmer until done. When giblets are cooked, strain, reserving the broth and
giblets separately. Discard the vegetables and bay leaf. Chop the gibletS and any
meat you can pull off the neck.
Crumble the cornbread and biscuits (or bread) into large mixing bowl. Add the
chopped giblets, onion, celery and boiled eggs. Sprinkle with salt, pepper and sage.
Add broth until thoroughly wet but not soggy. Taste and adjust the seasoning if nec
essary.
Spray a large, ovenproof baking dish (about 14 x 12) with cooking spray and put
in the dressing mixture. (It can be refrigerated at this point.) After the turkey is
cooked and while it is standing, set the oven to 400 degrees and bake the dress
ing about 30 minutes or until top browns off. If it seems too dry, pour a little more
broth over it-a good time to use some of the pan drippings from the turkey.
Cooking the turkey
You can stuff some of the dressing into the turkey, but I think it’s difficult to get
out. (And it takes longer to cook the bird.) I get the same flavor by throwing a few
hunks of celery and onion inside the turkey and rubbing the skin lightly with sage,
salt and pepper. I cover the bird loosely with foil (leaving room for air to circulate)
and bake it at 325 degrees until it is done. Always use a meat thermometer. The
breast should reach 170 degrees and the thigh 180 degrees. That will take about
3 hours for a 12-pound turkey and 4 1/2 to 5 hours for a 20 to 24-pound turkey.
While it is cooking, baste it occasionally with the pan juices. When it is done,
remove the foil. If it has not browned well, increase the oven temperature to 425
degrees until it does. Remove the onions and celery and discard. Let the turkey
stand 30 minutes before carving.
Making the gravy
Pour the juices from the roasting pan and skim off the fat. Reserve 2 tablespoons
of fat and put it into a sauce pan. Add the juices to the broth from the giblets if any
js left. Add 1 cup of the turkey broth to the roasting pan and stir deglazing it of
any bits of browned drippings. Stir the flour into the fat in the sauce pan and cook
over medium heat until slightly browned. Add the cup of broth from the roasting
pan and the milk. Whisk over medium heat until thickened. If too thick, add more
liquid. Serve with the turkey and dressing.
Note: I utilize broth from cooking giblets and pan juices for making gravy and
moistening dressing. If you run out, use bouillon or canned broth.
*•
For most Southerners, Thanksgiving is the start of the
holiday season. Menus are often set in stone according
to family customs and ethnic backgrounds. My fam
ily expects turkey with cornbread dressing-the recipe
passed down from my Grandmother. Once, before the
holidays, I decided to try a sausage and apple dressing
recipe. It was very good, but my youngest daughter
eyed it suspiciously and said, “You’re not thinking
about making this for Thanksgiving, are you?!” I was,
3-4 boiled eggs, chopped
Salt, pepper and sage to taste
Chicken or Turkey Broth (from cook
ing the giblets or pan juices)
Cooking spray
2 tablespoons flour
1 cup milk
FOOD
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Pork Check-Off
Hearty Italian Cupboard Soup is butt on beans, spinach and pork.
Hot in a hurry
Soups for easy suppers
From StaJfßeports
The days are shorter
now and it’s time to put
steaming hot bowls of
homemade soup back on
the family table. Here are
some recipes that are easy
to make, good for you and
also economical, which is
something to consider with
the holidays right around
the comer.
Serve them with grilled
cheese sandwiches if
you’ve got a family with
big appetites, or bake a
batch of cornbread.
Consider making a double
batch of soup and putting
some into the freezer in
individual serving sized
containers. 4-6 minutes in
the microwave will get it
ready for a quick lunch for
one.
Pasta e Fagioli
This is a basic Italian soup
that can have any number
of meat additions, includ
ing small meat balls,
browned and drained sau
sage or diced smoked ham.
2 garlic cloves, minced
2 tablespoons olive oil
1 (8 oz.) can tomato
sauce
1 c. water
1 (16 oz.) cannelloni
beans
1/2 lb. ditalini
Fresh parsley, chopped
Grated cheese
In a saucepan, fry the gar
lic gently in the oil until
golden brown. Add the to
mato sauce and water, and
let cook for 10 minutes.
Add beans, stir gently, and
continue to cook on sim
mer.
Cook ditalini 10 minutes,
drain and add to bean mix
ture. Stir gently. If it gets
;
■ • Hl faM*- %n! ~
ilovepasta.org
Pasta e Fagioli is an Italian classic that can be made with
a variety of meats.
too thick, add a little more
water. Add parsley and
serve with grated cheese
and crusty Italian bread.
Ground Beef and
Veggie Soup
This is a family favorite
that can be adapted many
different ways. Shredded
fresh cabbage is a good
addition. Barley can be
substituted for the last
minute addition of canned
potatoes, but should be
added at the start, with an
additional cup of water.
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~ NEW CROP FRESH
SHELLED PECANS
~ Old Fashioned Grits
~ Peas, Corn, Sweet Potatoes,
Okra, Tomatoes, Onions
LAVEBNE'S PBODVCE
Perry Farmer's Market
Saturday Bam-12noon
HOUSTON HOME JOURNAL
11/2 lbs. lean ground
beef
2 cups water
2 cans (10 1/2 ounces)
condensed beef broth
1 teaspoon salt
3/4 cup chopped onion
See SOUP, Page 3B
CUSTOM
CONTAINER
PLANTING
Fur fall anil w inter color
Pansies, cabbage, kale,
snapdragons, dianthus, parsley,
red giant mustard or your choice!
Lewis Farms Nursery
830 Hwy. 26 • Elko, GA
55566
155-515