Newspaper Page Text
6 - The Savannah Tribune • Wednesday, November 19, 2008
J-65959 (Med_B LEFT) 112008
Who knew? Getting everything together for
a turkey dinner doesn’t have to be so complicated.
Use the recipes we’ve provided, along with this
sequence, to streamline your holiday dinner.
Log on to publix.com for more recipes and ideas.
For an 8-12 lb turkey (6-8 servings), preheat oven,
prepare turkey following our recipe (or package
instructions); and begin to roast about 3 1/2 hours
before you would like to serve.
About forty-five minutes before your
turkey is done roasting, prepare green beans,
mashed potatoes, or other family-favorite
side dishes. Prepare Apple Sage Dressing
(recipe included) for baking.
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Even with turkey to roast and a party to host,
Thanksgiving can be enjoyable.
Publix
Baby Cut and Peeled Carrots
A very good source of vitamin A and dietary fiber, carrots are
actually members of the parsley family. When you buy baby
carrots, all the work is done for you—just add them to your
favorite recipe. Or just cook them up and top with a bit of butter
and a sprinkling of brown sugar. Give your Thanksgiving a touch
of nature's sweetness, 16-oz bag
Potato Rolls, 12-Count 2^
We bake our potato rolls fresh daily in the Publix Bakery so they
have a delicious, rich flavor and soft, dense texture. Enjoy them
just the way they are or warm them in the oven. They’re perfect
for your Thanksgiving dinner, 15-oz pkg.
SAVE UP TO .50
Pepperidge Farm Stuffing
Whether you add your family’s favorite extras—cooked
sausage, cranberries, mushrooms, and more—or serve it
hot from the oven just as it is, this side dish is always a star.
Made from premium Pepperidge Farm breads and a blend of
special seasonings, our stuffing is a gratifying must for your
Thanksgiving meal, 14 or 16-oz bag
SAVE UP TO 1.38 ON 2
SURPRISINGLY LOW PRICE
Land O Lakes /"2A r m
Sweet Cream Butter \f5rO—
Salted, Light Salted, or Unsalted,
4-sticks or Salted 8-half sticks, 16-oz box
SAVE UP TO 2.78 ON 2
Jimmy Dean c nn
Sausage Roll for 0
Or Fully Cooked or Fresh: Links or Patties,
Assorted Varieties, 9.6 to 16-oz pkg.
SAVE UP TO .98 ON 2
Cool Whip
Whipped Topping IforJZ—
Assorted Varieties, 8-oz bowl
SAVE UP TO .98 ON 2
Swanson Broth
Assorted Varieties, 14-oz can
Quantity rights reserved.
SAVE UP TO 1.09
Publix Young Turkey
We have a wide variety of sizes of young, broad-breasted,
USDA-lnspected, Grade A frozen turkeys so you can choose
the one perfect for your gathering.
SAVE UP TO .50 LB
Ocean Spray
Cranberry Sauce
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Jellied or Whole Berry, 16-oz can
Quantity rights reserved.
SAVE UP TO 1.55
Apple Sage Dressing
Prep and Cook: 40 minutes (Makes 8 servings)
1 lb ground pork sausage with sage
8 oz trinity mix (fresh diced onions,
peppers, celery)
1/2 cup dried berry medley
(berries and raisins)
1 large Granny Smith apple (rinsed)
1 tablespoon flour
1 (14-oz) can reduced-sodium chicken broth
1 (6-oz) box or 2 cups cornbread stuffing mix
cooking spray
1. Preheat oven to 450°F. Preheat large saute
pan on medium-high 2-3 minutes. Crumble
sausage into pan (wash hands); stir in trinity
mix and berries. Cook 5-7 minutes, stirring
often, until meat is browned and vegetables
are tender. Meanwhile, peel apple; cut into
small pieces.
2. Stir flour into sausage mixture; cook 2 min
utes, stirring often, until flour is hot and well
blended into mixture.
3. Stir in apple, broth, and stuffing mix. Coat
2-quart baking dish with cooking spray; add
stuffing mixture. Bake 20-25 minutes or until
internal temperature reaches 165°F. Use a
meat thermometer to accurately ensure done
ness. Let stand 5 minutes before serving.
Publix
WILL BE CLOSED
Thanksgiving Day,
November 27
We’re taking the day off so our
associates can spend time with
their families and loved ones.
We will be open regular store hours
on Wednesday, November 26
and Friday, November 28.
Carving the turkey is easy with these expert tips.
See the complete video of how to prepare and carve your turkey—even make gravy!—at publix.com.
When your turkey is done,
remove it from the oven, cover with foil,
and let it sit for 15-20 minutes before
placing on a clean cutting surface.
Separate the drumsticks from the
thighs by holding the tip of each
drumstick and cutting through the
joint where it meets the thighbone.
V V
- * ‘
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Hold each drumstick by the tip,
resting the larger ends on the cutting
board. Slice parallel to the bones until
all meat is sliced.