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2B ♦ WEDNESDAY, NOVEMBER 7, 2007 Thanksgiving (Grandmas way) jjfl 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!) ’ i 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 w & «! * . Bt I Jkv. ’a jjm r ' jW JSt i-- ; v |KL '& WESgz 9 4 fjß IIHv- |M§f ■ jßßfaQjjgap* , m jPy 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. w~ ~ Indian River Fruit n ~ 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