Strictly for the birds ....for your Happy Thanksgiving

As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to questions on the best way to roast a turkey and how to tell for sure when its done. Check these answers to serve a "perfectly roasted turkey".

What's the best way to roast a turkey?
This traditional method consistently creates a juicy, tender, golden brown turkey!
Set the oven temperature no lower than 3250F.
Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 400F or below.
Place turkey breast side up on a flat wire rack in a shallow roasting pan 2 to 2½ inches deep. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1½ hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely. It requires additional cooking time for the turkey and stuffing to reach a safe internal temperature (turkey, 1800F; and stuffing, 1650F).
For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market; regular, ovenproof; instant read and digital; pop-up timers; and microwave-safe thermometers.
The temperature must reach a minimum of 1800F in the thigh before removing from the oven. The center of the stuffing should reach 1650F after stand time. (Cook a turkey breast at 1700F).

Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with not trace of pink.

Where does the meat thermometer go?
Place the tip in the thigh muscle just above and beyond the lower part of the thighbone, but not touching the bone. If using an oven-safe meat thermometer, insert it prior to placing the turkey in the oven and leave in while the turkey is roasting. Turn it so it can be read while the turkey is in the oven. If using an instant-read metal stem thermometer, do not leave it in the turkey during roasting.

My turkey never reaches 1800F in the cooking time recommended on the charts…Why?
Many variables can affect the actual roasting time. Did you use a deep pan, cover the bird with foil throughout most of the cooking time or not completely thaw the turkey prior to roasting? These are a few common things done that can lengthen the total cooking time.
Roasting time charts are based on using a 2-2½" shallow pan, shielding the breast loosely with a tent of foil for first 1 ½ hours or when the turkey is about two-thirds done and using a completely thawed turkey at refrigerator temperature.

Other variables include an oven that heats unevenly, inaccurate oven thermostat, rack position and a turkey or pan too large for the oven.

As you can see, timing’s not everything so use the roasting charts as a general guide and continue to depend on a thermometer properly placed to let you know for sure when the turkey is done.

This my fellow Freepers is from one of our own, and take it from these, she is one, SmartBlonde

This is a good way to use left-over turkey - equally good with chicken.

Florentine Turkey Casserole

2 c. diced or 1/2 lb. sliced turkey
Two 10 oz. pkgs. frozen spinach, thawed and squeezed dry with paper towels
2 green onions, finely chopped
One 10 3/4 oz. can cream of mushroom soup
2 T. butter
1/2 c. half & half
1 egg, beaten
1/4 t. each salt and pepper
1/4 t. tarragon
Progresso Italian seasoned breadcrumbs

Layer bottom of greased 1 1/2 qt. casserole with half the turkey then half the spinach. Sprinkle with chopped onions. Combine soup, butter, cream, egg, salt, pepper and tarragon in medium saucepan. Mix thoroughly and simmer for 5 minutes.
Pour half this mixture over layered turkey and spinach, then top with remaining turkey and spinach. Top with remaining soup mixture.
Sprinkle with seasoned bread crumbs. Bake at 350 for 25 minutes or until heated through.

Variation:
Double the onions, soup, butter, milk, egg and spices. Cook high quality egg noodles until al dente. (You can substitute brown rice if desired). Complete the recipe as directed, putting half the noodles in first, then the turkey, spinach, etc. This will require a deep baking dish such as used for lasagna.

This doubles nicely and looks very nice. I make my own croutons and put on the top, then add fresh grated Parmesan and broil it before serving.

Skillet Slaw

6 large slices high quality bacon (not Italian, not thick-sliced)
1/4 c. cider vinegar
1 T. brown sugar
2 T. finely chopped green onion
4 c. shredded cabbage (I use half regular and half Savoy)
2 t. caraway seeds

Cook bacon until nearly crisp. Remove the bacon and drain, saving drippings. Crumble bacon and set aside.
Measure 1/4 c. bacon drippings and return to skillet. Add vinegar, green onion, brown sugar and heat thoroughly.
Add cabbage and caraway seeds, saute gently until WARM - does not have to be hot. Top with bacon bits.

Sauerkraut Rolls

One 16 oz. can sauerkraut, drained and squeezed dry with paper towels
One 8 oz. pkg. soft cream cheese (do not use low-fat)
3 pkgs. sliced smoked beef
1 generous dash Worcestershire sauce
3 chopped green onions

Mix together and roll into balls. Refrigerate at least 4 hours.

Non-Alcoholic Wassail
(Good for kids, too)

2 qts. apple juice (not cider)
2 c. orange juice (fresh, not frozen)
1 c. freshly squeezed lemon juice
2 1/4 c. pineapple juice
1/2 c. sugar
1 t. cloves
1/2 of 3" cinnamon stick

Combine in Dutch oven. Bring to boil. Cover, reduce heat and simmer for 20 minutes. Uncover, then simmer 20 minutes. Strain and discard the cinnamon stick. Serve hot.
Reheats nicely. I omit the cinnamon stick when I'm making it for me and my husband - while we like cinnamon, I don't like it in drinks.

...More from our SmartBlonde....Yummmmmmmm

Last batch! The first is a COLD variation of the succotash - I have never had a person refuse this - everyone wants my recipe - makes a great buffet dish.

Buffet Vegetable Salads with White Dressing

One 10 oz. pkg. frozen baby lima beans
One 10 oz. pkg. frozen tiny peas
2 c. 1/4 inch thick slices peeled carrot
10 oz. green beans, trimmed and cut into pieces
1/4 c. cider vinegar
3/4 c. Mazola oil (not olive oil)
3 celery ribs, diced
2 large tomatoes, peeled, seeded and diced
1 cucumber, peeled, halved lengthwise, seeded and diced
1/2 c. chopped green onion
Salt and pepper

Cook lima beans and peas until barely tender. Drain and transfer to large mixing bowl. Bring pot of salted water to boil, then add carrots and cook till crisp-tender, about 5 minutes. Remove with slotted spoon. Add green beans to same water and boil till crisp-tender, again about 5-6 minutes. Drain. Add carrots and beans to lima beans and peas. Cover and refrigerate. Make marinade.

Place vinegar in small bowl, then gradually whisk in oil. Season with salt and pepper. Add to cooked but COOL vegetables - if this is added to soon it breaks down and becomes watery. Stir gently to coat veggies. Refrigerate 2 hours.
Drain marinade from cooked vegetables. Add celery, tomatoes, cucumber and green onions to salad. Blend gently.

Dressing:

1/2 c. mayonnaise
1/2 c. sour cream
2 T. Dijon mustard
1 T. dry mustard
1 t. salt and pepper

Combine mayonnaise (not Miracle Whip), sour cream, Dijon mustard, 1 T. dry mustard, salt and pepper. Add more dry mustard to taste.
Mix dressing into salad. Refrigerate until thoroughly chilled. Garnish with chopped tops of green onions if desired. Serve in large glass dish.

Do not submit to the temptation to make this a day ahead of time - it does not keep well overnight. I do make it early in the morning to serve for an evening buffet. This is quite good - I occasionally double the amount of marinade and dressing to be sure it is good and 'juicy'.

I love to cook and always like to share my favorites.Escalloped Tomatoes

3 T. butter 2 medium chopped onions
4 sliced celery ribs 1 finely chopped green pepper
1 clove chopped garlic
2-3 T. flour 2-3 T. brown sugar
Two 16 oz. cans high quality Italian tomatoes with juice
6 slices Wonder bread, toasted, then buttered
2 generous teaspoons prepared mustard

Preheat oven to 350. Toast the bread and butter generously. Do not substitute another type of bread.
In large non-stick skillet, melt butter, then saute onion, celery, green pepper and garlic until barely tender. Take pan off heat and blend in flour. Start with 2 T. flour then add some if necessary - amount will depend upon the size of the vegetables.
Coarsely chop the tomatoes and add - with juice - to the skillet. Stir to blend. Break 4 slices of bread into 1/2" cubes and stir half into the tomato mixture. Stir in sugar, salt, pepper and mustard. Mix gently. TASTE - add brown sugar if necessary.
Turn into UNGREASED glass baking dish. Bake at 350 for 30 minutes - remove from oven and top with remaining two torn up bread slices. Sprinkle lightly with Parmesan cheese if desired. Continue baking 10 minutes.

This recipe is very forgiving. I always add extra brown sugar. I also run it under the broiler at the end to make the top 'crunchy'. This is universally liked.

I've tried it with fresh tomatoes (my favorite all time food) but it's much better with canned tomatoes.

I have two or three others I will send in a few minutes.

Let me know if you like this and the succotash.

Yo Blondie...They look wonderful!!!!....LOL

Wonderfully Simple Veggie Brown Gravy
Use this on your Faux Beef...LOLOLOL

2 1/2 Tbs. soy margarine or butter
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
2 Tbs. soy sauce
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh parsley

Melt margarine or butter in small saucepan over medium low heat. Add flour and whisk together about 30 seconds; then add broth slowly while whisking. Cook over medium heat for 2 minutes. Add soy sauce and pepper. Cook until gravy achieves desired thickness. Pour into a gravy boat or bowl and stir in parsley. Serve warm.
5 SERVINGS

Foolproof Meatless Mushroom Gravy
This rich-tasting gravy has a velvety texture. You and your buddies will love this one...I hope!..LOL

2 1/2 Tbs. soy margarine or butter
1/2 lb. white mushrooms, sliced 1/4-inch thick (about 2 1/2 cups)
3 Tbs. all-purpose flour
2 cups vegetable broth
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Melt 1 tablespoon margarine or butter in a medium skillet over medium heat. Add mushrooms and cook, stirring often, 3 minutes. Remove mushrooms with a slotted spoon and set aside.

Add remaining 1 1/2 tablespoons margarine or butter and flour to skillet; whisk until smooth and cook 30 seconds. Add broth slowly while continuing to whisk. Cook 1 minute, then stir in reserved mushrooms, thyme, salt and pepper: Cook, stirring, about 2 minutes. Transfer mixture to a gravy boat or serving bowl: Serve warm.
5 SERVINGS

The Best Basic Vegetarian Gravy
Use this bad boy with that Damned Tufu Turkey...Bwhahahahahh.. ;^)

1/2 cup vegetable oil
5 cloves garlic, minced
1/3 cup chopped onion
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
4 teaspoons all-purpose flour

Directions
1 In a saucepan over medium-low heat, combine the oil, garlic and onion; cook until onion is translucent.
2 Add the flour, yeast and soy sauce to make a paste. Gradually mix in the broth, stirring constantly.
3 Over medium heat, bring the gravy to a boil. Season with the sage, pepper and salt. If gravy is too thin, add teaspoons of flour to thicken.

Woo Hoo Tofu Turkey" Stanz, This is an incredibly delicious and guilt-free LOL..alternative to the traditional bird, and I make it every holiday. I've even tried this out on meat eaters, and they were asking for seconds! The directions may seem a bit up hill at first glance, but don't worry!! It is much, much easier than it appears and the actual preparation time you spend in the kitchen is under fifteen minutes" using Million Mom Math...Hahhahhahh

1 pound firm tofu
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried savory
1/4 teaspoon pepper
1 (12 ounce) package dry bread stuffing mix
2/3 cup water
1/4 cup soy margarine
1 slice bread, cubed
1/2 teaspoon sage
2 tablespoons water
5 tablespoons vegetable oil, divided
1 teaspoon barbecue sauce
1/2 teaspoon prepared mustard
1 tablespoon orange jam
1 teaspoon orange juice
1 tablespoon sesame seeds

Directions
1 Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
2 Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
3 After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
4 Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
5 Bake in preheated oven for 30 minutes.
6 Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
7 Broil for 3 to 5 minutes, or until tofu is browned and crispy.
Makes 4 servings

The Return of Tofu Turkey Dinner..hehehe

"Stanz, If you hang with 10 veggie munchers, this is a feast. A vegan alternative especially good for Thanksgiving dinner! Serve with the vegetarian gravy and all the fixings. Enjoy!"

5 pounds extra firm tofu, crumbled
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary

Directions
1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
2 Make the stuffing: In a large frying pan sauté onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Makes 10 servings

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