Giving thanks for family traditions
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.