Giv­ing thanks for fam­ily tra­di­tions

Times-Record - - Religion - More recipes on car­o­line­times­! By MARIE SAV­AGE Food Colum­nist

Novem­ber be­gins the tra­di­tions of hol­i­day din­ners with fam­ily, friends and, of course, good food. Years ago, my mom cooked ev­ery­thing her­self, with my sis­ter and me to help. She was one of the best cooks around and ev­ery­one wanted to have a dish of Ms. Lau­rie’s slick dumplings. Mom al­ways had enough food to go around and more than enough dishes for me to wash. What won­der­ful mem­o­ries of the good old days. Roast turkey When buy­ing tur­keys un­der 12 lbs., al­low about 3/4 lb. per serv­ing. For heav­ier tur­keys, 12 lbs. and over, al­low about 1/2 lb. per serv­ing. Wash the turkey with cold wa­ter and rub the cav­ity lightly with salt. Stuff turkey just be­fore roast­ing. When stuff­ing the bird with your cho­sen recipe, fill the wish­bone area first. Fas­ten neck skin to the back with skew­ers. Fold wings across the back with tips touch­ing. Fill body cav­ity lightly. Do not pack; stuff­ing will ex­pand while cook­ing. Tuck drum­sticks un­der the band of skin at the tail or tie to­gether with strong string to the tail. Place turkey on a rack in a large roast­ing pan. Brush bird with but­ter, place lid on top and bake in a pre­heated oven ac­cord­ing to di­rec­tions that came with turkey. Do not add wa­ter to the pan. My fa­vorite oys­ter stuff­ing Cook and stir 1-1/2 cups chopped cel­ery and 3/4 cups chopped onion in 1 cup mar­garine or but­ter in a 10in. skil­let un­til onion is ten­der. Stir in about 4 cups soft bread cubes and pour into a deep bowl. Add 1/2 tsp. salt, 1-1/2 tsp. sage, 1 tsp. dried thyme, 1/2 tsp. black pep­per and 1 pt. oys­ters. Add more bread crumbs if nec­es­sary. I use al­most 2 pt. of oys­ters be­cause I love them. If you have more stuff­ing than you need, just place in a bak­ing dish and bake sep­a­rately. You can spice up your stuff­ing with a dash of mus­tard turkey broth and poul­try sea­son­ing.

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