Oh, Gee Whiz, that is dating me once more. Do you remember that was the name of a dance or something, I think. (Oh, oh, there goes the memory again.) Well, anyway, you probably can guess what this is all about. If you can’t you probably forgot what is going to happen next Thursday. How is that possible, I say? Well, sometimes we want to forget it because of all the preparation that goes into to it. It is not just cooking the “bird”, but all of the accompanying goodies and the cleaning and the no sleeping, because you are worrying about that “big” day. If are your not, I am sure the “bird” is. (
I remember when I was a kid; my Mom would wake up at 3:00 in the morning to prepare the bird, (after spending the whole day and night before cooking, making the pies and cranberry sauce which was in two varieties, the canned kind and the bagged kind that she had to cook). The “bird”, was sitting in the refrigerator for about 5 days, defrosting. She would get a crane to remove it, since it was probably the biggest bird in the store. (We always had at the minimum of 25 lbs). I would remember my mom and dad shopping at the local Safeway market and rummaging thru the frozen cabinet. Trying to find the “the right one”, it seemed my dad was the strength expert, and with my mom’s keen eye, who always had the last say, would find it. This was the annual ritual, (except for Christmas when we would look for the tree in one of the many tree lots around town, but that is another story), now, back to the bird experience. I would go into the kitchen and rubbing the sleep from my eyes and sit at the dining room table just watching her remove the giblets and the neck, you had to wash the bird in cold water, then take it out and slather it in and out with lard; I think “Crisco” was the best. Then, of course, the next step was the usual salt and pepper. She would move it around on the counter top like a big bowling ball. (It was almost an art form that she had learned, I’m sure, from her days when she was a cook’s, helper, (who was my Aunt), in the kitchens at the local hospital. She had to work back then because of the depression, this was before she met my dad of course). In the mean time she had to make the dressing, which was the food from the Gods! She always did this from scratch, except, when she, finally, broke down and bought the toasted “dressing” bread you would find in plastic bags, (on the special thanksgiving tables at the store), which still exists today for the truest that are left. It had to have the correct amount of seasonings and was all mixed up with her hands in this largest bowl we had. She always made enough for an army and of course, for the many days of “leftovers”, which was about 5 days. ( I remember the meals, then the sandwiches, (with just mayonnaise) and then the carcass which was picked over than, boiled in our stock pot for soup. We threw nothing away except for the bones. She would plop the “bird” into our largest roasting pan, which was encrusted with the burned leftovers (of “many years” of roasting meats of every kind) that would build up over time. Then, she would stick it into our preheated oven for about 8 hours. This is before the plastic cooking bags, remember she was a purest. Then, she would go back to bed for another couple of hours. She would then wake and cook the giblets for the gravy, which was, again from the Gods! After that, it was the usual preparation of the many “goodies”. The kitchen was warm and the windows were always covered with condensation from the steam.
It was very hard to keep from salivating from smelling the “bird” cook all day. The table was fixed, usually by my sister, (who was the “mom” in training); it had the best china, and the best silverware and the best linens. It was a time to show off the best of everything. The “old” china cabinet was emptied of its contents. (It was amazing what you cold keep in those). The guests would arrive, we usually had a house full, and we would talk about old times. Finally, we would move to the beautiful table, (filled with every imaginary kind of delectable goodie you cold think of), and at the very end, my mom would bring in the turkey on it platter and stand there and admire it while my dad would artfully carve the meat, (he was the expert), onto another platter. He did hand this talent down, you guessed it, too me. ( After dinner we would all plop down completely stuffed with turkey dinner, and talk about “other old times”, while my mom and sister and other family members would clean up and then after a couple of hours bring on the desserts. My mom made the best pumpkin pies and yes, the mince meat ones, which I really didn’t care for. ( She always had fresh whipped cream as the accompaniment, and fresh glasses of cold milk, now you would think we all weighed 200 lbs a piece, well-----we did. Then again, we would all sit around or walk off the food and digest it. Oh, what memories!!!!
It is funny how we hand down traditions. My family does the exact same thing, except for the preparation, which is now a lot easier. (Again, I am sorry for the long stories, I should probably write a book). Now, onto the recipes:
I won’t bore you with Turkey recipes and the usual, but the dressing and gravy is something you have to check out----
Home made Stuffing and Gravy (well, almost):
This is so easy, it is embarrassing.
Just use a box of turkey “stove-top dressing”, (yes you heard it right), follow the instructions, but add chopped onions, celery and pecans. It is the best inside the turkey and you can double or triple it, depending on the size of the turkey, plus make enough for a separate bowl, (but won’t be as moist and as favorable as in-side the turkey).
I remember when I was a kid; my Mom would wake up at 3:00 in the morning to prepare the bird, (after spending the whole day and night before cooking, making the pies and cranberry sauce which was in two varieties, the canned kind and the bagged kind that she had to cook). The “bird”, was sitting in the refrigerator for about 5 days, defrosting. She would get a crane to remove it, since it was probably the biggest bird in the store. (We always had at the minimum of 25 lbs). I would remember my mom and dad shopping at the local Safeway market and rummaging thru the frozen cabinet. Trying to find the “the right one”, it seemed my dad was the strength expert, and with my mom’s keen eye, who always had the last say, would find it. This was the annual ritual, (except for Christmas when we would look for the tree in one of the many tree lots around town, but that is another story), now, back to the bird experience. I would go into the kitchen and rubbing the sleep from my eyes and sit at the dining room table just watching her remove the giblets and the neck, you had to wash the bird in cold water, then take it out and slather it in and out with lard; I think “Crisco” was the best. Then, of course, the next step was the usual salt and pepper. She would move it around on the counter top like a big bowling ball. (It was almost an art form that she had learned, I’m sure, from her days when she was a cook’s, helper, (who was my Aunt), in the kitchens at the local hospital. She had to work back then because of the depression, this was before she met my dad of course). In the mean time she had to make the dressing, which was the food from the Gods! She always did this from scratch, except, when she, finally, broke down and bought the toasted “dressing” bread you would find in plastic bags, (on the special thanksgiving tables at the store), which still exists today for the truest that are left. It had to have the correct amount of seasonings and was all mixed up with her hands in this largest bowl we had. She always made enough for an army and of course, for the many days of “leftovers”, which was about 5 days. ( I remember the meals, then the sandwiches, (with just mayonnaise) and then the carcass which was picked over than, boiled in our stock pot for soup. We threw nothing away except for the bones. She would plop the “bird” into our largest roasting pan, which was encrusted with the burned leftovers (of “many years” of roasting meats of every kind) that would build up over time. Then, she would stick it into our preheated oven for about 8 hours. This is before the plastic cooking bags, remember she was a purest. Then, she would go back to bed for another couple of hours. She would then wake and cook the giblets for the gravy, which was, again from the Gods! After that, it was the usual preparation of the many “goodies”. The kitchen was warm and the windows were always covered with condensation from the steam.
It was very hard to keep from salivating from smelling the “bird” cook all day. The table was fixed, usually by my sister, (who was the “mom” in training); it had the best china, and the best silverware and the best linens. It was a time to show off the best of everything. The “old” china cabinet was emptied of its contents. (It was amazing what you cold keep in those). The guests would arrive, we usually had a house full, and we would talk about old times. Finally, we would move to the beautiful table, (filled with every imaginary kind of delectable goodie you cold think of), and at the very end, my mom would bring in the turkey on it platter and stand there and admire it while my dad would artfully carve the meat, (he was the expert), onto another platter. He did hand this talent down, you guessed it, too me. ( After dinner we would all plop down completely stuffed with turkey dinner, and talk about “other old times”, while my mom and sister and other family members would clean up and then after a couple of hours bring on the desserts. My mom made the best pumpkin pies and yes, the mince meat ones, which I really didn’t care for. ( She always had fresh whipped cream as the accompaniment, and fresh glasses of cold milk, now you would think we all weighed 200 lbs a piece, well-----we did. Then again, we would all sit around or walk off the food and digest it. Oh, what memories!!!!
It is funny how we hand down traditions. My family does the exact same thing, except for the preparation, which is now a lot easier. (Again, I am sorry for the long stories, I should probably write a book). Now, onto the recipes:
I won’t bore you with Turkey recipes and the usual, but the dressing and gravy is something you have to check out----
Home made Stuffing and Gravy (well, almost):
This is so easy, it is embarrassing.
Just use a box of turkey “stove-top dressing”, (yes you heard it right), follow the instructions, but add chopped onions, celery and pecans. It is the best inside the turkey and you can double or triple it, depending on the size of the turkey, plus make enough for a separate bowl, (but won’t be as moist and as favorable as in-side the turkey).
Turkey Gravy Now the gravy is a separate transaction, (what am I saying, you’d think I worked for a bank), I meant process while turkey is in the oven cooking (or the day before), cover the giblets, wing tips, and neck bones with water in a large pot. Add a stalk of chopped celery, a chopped carrot, some parsley, and a chopped onion WITH its peel (the onion skin gives the broth a golden color). Add about 4 cups of water; let simmer approximately 2 hours. Remove from heat and strain broth; discard cooked vegetables and reserve broth for gravy. Either, discard giblets or, if desired, pick meat from neck and wing tips; finely chop all giblets and meat; add to turkey stock when making the gravy.
After turkey is done roasting, remove the turkey and rack from the roasting pan. Transfer turkey to a platter or board with a lip to collect juices. Place roasting pan over 2 burners on stove over medium heat (always make the gravy in the same pan you used to roast the turkey).
Skim and discard any excess fat from the juices in the roasting pan.
Using a heavy spoon, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan. These are what add great flavor and a nice rich color to the gravy. Add the turkey giblet stock that you previously made.
For each 2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons all-purpose flour, and 2 cups of liquid (meat juices or broth, vegetable juice, bouillon, and/or water). In a separate container with a lid, shake together all-purpose flour and about 2 cups cool water. This is called slurry. Adding the thickener (flour) in this way helps to prevent lumps from forming.
Once the drippings in the pan are lightly bubbling, slowly add the slurry mixture to the gravy pan, stirring constantly. If it starts to thicken immediately, stop adding the remaining slurry, you may not need to use the whole amount depending on how much or little drippings were in the pan. If lumps do develop, you should be able to use a wire whisk to remove them.
Summer gently about 10 minutes to cook the flour all the way through (undercooked flour gives off a raw taste). Correct the salt and pepper to taste.
Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving.
Special hints:
When making sauces and gravies, you want to get the right consistency without trial and error, just remember this easy formula. To thicken 1 cup of stock, use 1 tablespoon butter and 1 tablespoon flour.- If you brown the flour well before adding the liquid when making gravy, you will avoid pale or lumpy gravy.
- You can also make dark gravy with unbrowned flour by making a dark roux. A roux is a thickener made from equal amounts of fat and flour. Heat the fat, add the flour, and cook over medium heat, stirring constantly until the roux becomes a deep brown. When making gravy with the roux, it will not thicken as well, so you will need more of it.
- If all the above tips fail in getting your gravy to brown to a rich color or you just want a quick and easy solution, add 1/8 teaspoon instant coffee granules and stir to blend.
- Thin gravy can be easily thickened by adding a mixture of either flour and water or cornstarch and water, which has been mixed to a smooth paste. Add gradually, stirring constantly, while ringing to a boil.
Troubleshooting Tips:
If gravy seems greasy, a fat separator should eliminate this problem. If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon.
If gravy has a doughy tasting or chalky, make sure the flour has been cooked long enough: When flour is added to the pan drippings or butter, whisk constantly while the mixture cooks until it turns a deep golden brown and smells nutty. If the gravy tastes floury when you’re almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary.
If gravy has lumps, strain gravy just before serving, using a fine sieve; discard solids.
If gravy is too thin, simmer over medium-high heat, allowing liquid to reduce. If your gravy is still too thin, add a beurre manié: Make a paste of equal parts flour and softened unsalted butter, and add it a little at a time, whisking constantly, until the gravy thickens.
If gravy is too thick, gradually whisk a little stock or water into the gravy until it reaches desired consistency.
If gravy lacks flavor, you should adjust seasoning as necessary with coarse salt and freshly ground pepper. If you use canned stock instead of homemade, the gravy might lack depth of flavor. Homemade stock, even made with chicken rather than turkey, will produce superior gravy—so it’s worth the effort.
Now onto dessert and a pumpkin pie, it is amazing how many, varieties of, recipes for pumpkin pies we have isn’t it? Here is one and other fantastic using the “QEFG” recipes:
The pies:
I found these on the Pillsbury® website and it looks fantastic and they will be made for thanksgiving!!
If gravy seems greasy, a fat separator should eliminate this problem. If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon.
If gravy has a doughy tasting or chalky, make sure the flour has been cooked long enough: When flour is added to the pan drippings or butter, whisk constantly while the mixture cooks until it turns a deep golden brown and smells nutty. If the gravy tastes floury when you’re almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary.
If gravy has lumps, strain gravy just before serving, using a fine sieve; discard solids.
If gravy is too thin, simmer over medium-high heat, allowing liquid to reduce. If your gravy is still too thin, add a beurre manié: Make a paste of equal parts flour and softened unsalted butter, and add it a little at a time, whisking constantly, until the gravy thickens.
If gravy is too thick, gradually whisk a little stock or water into the gravy until it reaches desired consistency.
If gravy lacks flavor, you should adjust seasoning as necessary with coarse salt and freshly ground pepper. If you use canned stock instead of homemade, the gravy might lack depth of flavor. Homemade stock, even made with chicken rather than turkey, will produce superior gravy—so it’s worth the effort.
Now onto dessert and a pumpkin pie, it is amazing how many, varieties of, recipes for pumpkin pies we have isn’t it? Here is one and other fantastic using the “QEFG” recipes:
The pies:
I found these on the Pillsbury® website and it looks fantastic and they will be made for thanksgiving!!
Easy Pumpkin Pie
Prep Time: 5 min (Ready in 3 hr 10 min)
Servings: 8
Ingredients:
Filling
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/4 cups evaporated milk or half and half
2 eggs, beaten
Crust
1 Pillsbury® Pet-Ritz® frozen deep-dish pie crust
Directions:
Preheat oven to 425°F and in large bowl, mix filling ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time, you wont have store inside of the refrigerator, because it will be gone!
Brown Butter Creamy Apple Pie
A crumbly brown sugar streusel tops a classic apple pie made easy in a frozen pie crust.
Submitted by Lola Nebel Cambridge, MN(Bake-Off® 37 winner in Dallas TX, 1996)
Ingredients:
Filling
1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla
5 cups sliced peeled Granny Smith apples (5 medium)
Crust
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
Streusel
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 cup firm butter
Topping
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
Preparation Directions:
Heat the oven to 400°F, and place a cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes. In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pan. In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven. Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours. In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form, pipe or spoon onto pie. Serve this pie topped with a scoop of cinnamon ice cream or a slice of sharp Cheddar cheese for an unbeatable combination.
8 servings
Chocolate-Pecan Pie
For chocolate lovers, chocolate chips have been added to this traditional pecan pie.
Prep Time: 25 min (Ready in 2 hr 30 min)
10 servings
Ingredients:
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla
3 eggs
1 cup semisweet chocolate chips
1 1/2 cups pecan halves
Topping
2 tablespoons reserved semisweet chocolate chips
10 pecan halves
Whipped cream
Preparation Directions:
Heat the oven to 325°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping; stir remaining chocolate chips and 1 1/2 cups pecans into egg mixture. Spread evenly in crust-lined pan. Bake 55 to 65 minutes or until deep golden brown and filling is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour.
Line a cookie sheet with waxed paper. In 1-quart saucepan, melt 2 tablespoons reserved chocolate chips over low heat, stirring until smooth. Dip each of 10 pecan halves in chocolate; place on cookie sheet. Refrigerate until chocolate is set, 15 to 20 minutes. Garnish pie with whipped cream and chocolate-dipped pecans. You would also store in refrigerator,(if anything is left over).
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