Preparing for holiday recipes

Thanksgiving is just around the corner, and I am so looking forward to some time with my extended family. The weather has taken that turn to colder nights and not so warm days. The sun is always a welcomed sight though. I enjoy seeing the colored leaves hanging from the trees. The biggest thing that I do not like about this time of year is the short days. It is dark way to long for my taste, but we could be in Alaska where they have much more darkness this time of year.

Turkey with Herbes de Provence and Citrus

Total: 4 hrs. 15 mins

Makes 8 to 10 servings Ingredients:

1 (14 to 15-pound) turkey, neck and giblets reserved

1 orange, cut into wedges 1 lemon, cut into wedges

1 onion, cut into wedges

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh oregano sprigs 7 tablespoons unsalted butter 2 tablespoons herbs de Provence 1 tablespoon olive oil

1 ½ teaspoons salt

1 ½ teaspoons freshly ground black pepper

6 cups canned low-salt chicken broth (approximate amount)

1/3 cup all-purpose flour Directions:

For the turkey: Place the rack in the lowest third of the oven and preheat to 400 degrees F. Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbs de Provence, oil, and 1 ½ teaspoons of each salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey, between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

For the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Ciabatta Stuffing with Chestnuts and Pancetta

Prep: 20 mins.

20 mins. Total: mins.

Makes 8 to 10 servings Ingredients:

6 tablespoons (3/4 stick) butter 8 ounces pancetta, cut into 1/4inch dice

2 large onions, finely chopped 2 carrots, peeled and finely chopped

3 celery stalks, finely chopped 2 tablespoons chopped fresh rosemary leaves

3 garlic cloves, chopped 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken

1/4 cup chopped fresh Italian parsley leaves

1 pound day-old ciabatta bread, cut into 3/4-inch cubes

2/3 cup freshly grated Parmesan 1 cup (or more) canned low-salt chicken broth

Salt and freshly ground black pepper

2 large eggs, beaten to blend Directions:

Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Cook: 1 hr. 1 hr. 30

30 days before the survey (2020 Traffic Safety Culture Index) Tips for motorists:

Get plenty of rest. Symptoms of drowsy driving can include having trouble keeping your eyes open, drifting from lanes, or not remembering the last few miles driven.

Watch for deer. November and December are peak months for deer-vehicle collisions. Don’t forget – your clock has changed, but theirs has not.

Get some shades. Wear highquality sunglasses and adjust the car’s sun visors as needed to avoid glare in the morning.

Change driving habits. Reduce speeds and increase following distances, especially in more populated areas.

Ditch the distractions. This can include cell phones, infotainment systems, or clocks that need to be turned back an hour.

Use the headlights. This can make you more visible to pedestrians in the morning and evening.

Remember to yield. Pedestrians have the right of way in crosswalks. Also, don’t pass vehicles stopped at crosswalks. Remember to yield the right of way to pedestrians in crosswalks.

Tips for pedestrians:

Cross only at intersections or crosswalks. Look left, right and left again and only cross when it is clear. Do not jaywalk or cross between parked cars.

Use the sidewalk. If you have to walk on the road, be sure to walk facing traffic.

Dress brightly. Wear bright or reflective clothing if you are walking or biking near traffic at night. Consider carrying a flashlight.

Avoid distracted walking. This includes looking at your phone, wearing headphones, or listening to music.

Bike smartly. Bicycle lights are a must-have item for safe night riding, especially during the winter months when it gets darker earlier.