Ode to Thanksgiving
To our national birds

The American Eagle

The Thanksgiving Turkey

May one give us peace in all our states

And the other a piece for all our plates

Turkey Tips- Rookie or accomplished home chef, everyone can use some pointers before tackling a holiday meal

Roast your turkey and stuffing separately. Turkeys are large birds and take a long time to cook, four to five hours for a 12-16 pound bird. Stuffing the turkey before roasting adds 45 minutes or so to the total roasting time.

The flavor of the stuffing is largely unchanged by warming it inside the bird. The meaty quality of stuffing is enhanced by using reduced defatted chicken broth. If you prefer the presentation of a stuffed bird, (for all you super traditional folks) heat the stuffing separately and then spoon it into the cavity of the finished roasted turkey before serving. That's really only useful if you carve it at the table. I'm not a big fan of that because it's messy, that's if your bird is as juicy as mine. But if you follow these directios you too, will want to carve your turkey in the kitchen!

Roast your turkey in a shallow roasting pan, making sure that oven air can flow completely around the bird.

The color of cooked turkey is not always a sure sign of its degree of doneness. Roasting guides posted on the side of frozen turkey packaging should be used for planning only. Use a meat thermometer, and be sure to roast until the internal temperature of the turkey reaches 165 degrees F in the breast and in the thigh. Do away with those silly self timers that pop out of the bird. Yes your bird will be done...but most likely overdone. They don't usually pop until they hit 180 degrees. That's higher then needed.

When planning your meal, allow one pound of uncooked turkey per person. Larger turkeys have a larger proportion of meat to bone, so if you require a bird larger than 12 pounds, figure on 3/4 pounds of uncooked turkey per person.

Be safe and thaw a frozen turkey in the refrigerator. Thawing at room temperature increases the turkey's exposure to bacteria.

HINT:A whole frozen turkey may be stored in your freezer for up to a year, so when your local grocery store has a great deal on turkey — no matter what time of year — stock up and save!

Rapidly thawing a turkey can be accomplished by placing it in cold water while sealed in its original wrapping. A good rule of thumb is to allow 30 minutes per pound and change the water every 25 to 30 minutes.

After the turkey is fully roasted, allow it to stand for 10 minutes at room temperature before carving. Not only is it easier to handle the bird once it has cooled a bit, but the juices have a chance to distribute throughout the turkey. Because we don't want to waste any of that juice.

The "Joy of Cooking" says that the term "stuffing" was thought improper in Victorian England. That's when the term "dressing" began to be used.

Get an early start on your feast — prepare your side dishes ahead of time and freeze them (this a great option if you have a large group) . Or even the night before.

Every second counts on the big day, so set the table in advance.

Be organized. Take the time assign each of your food dishes a serving bowl or plate. This way, you won't get stuck with a side dish without a bowl. This is something we do in the professional world for our buffets. Finding out at the last mininute that your short on these items in a problem.

When someone asks if they can prepare a dish for the meal — always say "Yes!" That's one more thing off your plate.

Be sure you have enough dishes, glasses and silverware to serve all courses of your meal.
Pro's Hint: If your turkey is fully roasted and it is still several hours before serving time, remove the turkey from the oven and allow it to stand for 20 minutes. Carve the breast meat, and the legs and thighs. Place the slices in shallow oven-safe baking dishes or pans, cover and refrigerate. About thirty minutes before serving, sprinkle with the turkey with a little broth, cover with foil and heat in a 325ºF oven. Stuffing can be heated alongside the turkey.

P.S. 911 only but i don't recommend this!!!If you thaw your turkey in the microwave, cook it at once. Some areas of the turkey may become warm and begin to cook in the microwave. Additionally, any bacteria present would not have been destroyed in the microwave, yet may have reached temperatures where they can grow.

Turkey — Complete with all the trimmings
It's the fall and it's a great time to make stuffing it's not just for holidays anymore. Yum!! Most will agree that stuffing can make-or-break a turkey dinner. Load a bird with apples and sage, cornbread and oysters or wild rice and cranberries, and let the feast begin! Don't be shy, I took some time compiling all these goodies for you. So after thanksgiving on a cold winters night, go ahead and try these out.

Now remember recipes may vary according to personal taste and cultural preference, but whether you like your stuffing moist or dry, herbal or fruit-filled, chunky or smooth, the way it is prepared remains fundamentally the same. Flavorful ingredients, like onion, celery, sage or curry are cooked until they release their aroma. A bulk ingredient, such as moistened bread or boiled rice, is added and the stuffing is cooked until the ingredients become tender, after which a garnish of dried fruit or fresh herb can be incorporated.

Canned ingredients offer a quick and convenient way to add variety to your stuffing. The following recipes offer a wide range of dressings — from bread stuffing to mincemeat. Be sure to look for the variations that follow each recipe. Don't be scared, trust me it's super yummy and fun! So get printer ready, they are really Great recipes!

Apple Bread Stuffing
1 cup minced onion
2 celery ribs, sliced
1 tablespoon butter
1 Granny Smith apple, peeled and diced
1 teaspoon rubbed sage
1 teaspoon dried parsley
1/2 teaspoon dried thyme
Pinch of nutmeg
4 cups toasted bread cubes, croutons or stuffing mix
1 can (15 ounces) applesauce
1 can (14 ounces) chicken broth
Salt and pepper to taste
Cook the onion and celery in the butter over moderate heat until soft. Add the apple, sage, parsley, thyme and nutmeg. Cook another minute.
Add the toasted bread cubes, applesauce and chicken broth. Mix to moisten and season liberally with salt and pepper.
Use to stuff 2 chickens or 1 turkey.
Apricot Rosemary Stuffing Variation: Follow preceding recipe, replacing the sage with rosemary and the apple with 1 drained can apricot halves; use 1/2 cup apricot nectar in place of the applesauce.

Maple Walnut Stuffing
4 slices bacon
1 cup minced onion
2 celery ribs, sliced
1 cup chopped walnuts
2 teaspoons dried rosemary, crumbled
1 teaspoon dried parsley
1/2 teaspoon dried thyme
3 cups toasted bread cubes, croutons or stuffing mix
1 can (14 ounces) chicken broth
1 tablespoon Worcestershire sauce
1/2 cup canned maple syrup
Salt and pepper to taste
In a large, deep skillet cook the bacon until crisp. Remove, crumble and set aside.
Cook the onion and celery in the hot bacon fat over moderate heat until soft. Add the walnuts, rosemary, parsley, and thyme; cook another minute.
Add the reserved bacon, toasted bread cubes, chicken broth, Worcestershire sauce and maple syrup. Mix to moisten and season liberally with salt and pepper.
Use to stuff 2 chickens or 1 turkey.

Garlic Stuffing Variation: Follow the preceding recipe, substituting toasted hazelnuts for the walnuts, mincedHazelnut and garlic for the rosemary, 1 teaspoon ground fennel seed for the thyme and orange juice for the maple syrup.

Brown Rice Fruit Stuffing
1 1/2 cups diced onion
1 tablespoon minced ginger root
2 teaspoons ground coriander
1 teaspoon dried thyme leaves
2 minced cloves garlic
3 tablespoons butter
1 1/2 cups brown rice blend
1 quart canned chicken broth
Salt and pepper to taste
2 cans (15 ounces each) chunky mixed fruit, drained
In a large sauce pan soften onion, ginger, coriander, thyme and garlic in butter. Add brown rice and toss well. Add chicken broth, stir once, cover and simmer gently for 40 minutes until all of the stock has been absorbed. Season with salt and pepper and mix in the fruit.
Use to stuff 2 chickens or 1 turkey.

Prosciutto and Fig Stuffing Variation: Follow the preceding recipe substituting a can of figs for the mixed fruit. Add 1/4 pound finely chopped Prosciutto along with the fruit.

Crab and Cornbread Stuffing
6 chopped scallions
2 cloves minced garlic
1 1/2 pounds canned crabmeat, cleaned
The finely chopped zest and juice of 1 large lemon
1 pound crumbled cornbread or cornbread stuffing
1 can (10 ounces) clam juice
Salt and cayenne pepper to taste
In a large bowl combine all of the ingredients.
Use to stuff 2 chickens or 1 turkey.

Corn bread and Smoked oyster: Follow the preceding recipe using 1 can smoked oysters that have been drained for 1/2 pound of the crab meat.

Cranberry Cornbread Stuffing
1 onion, finely chopped
2 ribs celery, diced
2 tablespoons butter
1 tablespoon rubbed sage
2 teaspoon dried thyme leaves
1 teaspoon dried rosemary leaves, crumbled
1/8 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 pound corn bread, cut in large dice
Grated zest of 1 orange
3 tablespoons chopped parsley
1 cup canned orange juice
1 can (15 ounces) whole berry cranberry sauce
Sauté onion and celery in butter in a deep skillet or large saucepan, just until softened. Add the sage, thyme, rosemary, pepper flakes, salt and pepper and cook another minute.
Add half of the bread, orange zest and parsley. Cook another minute, stirring frequently. Add orange juice and cranberry sauce. Bring to a simmer, adjust seasoning and remove from heat. Stir in the remaining bread.
Use to stuff chicken or turkey or serve as a side dish.
Yields 8 portions, or enough to stuff 2 chickens or 1 small turkey.

Dried Cherry Cornbread Stuffing Variation: Follow preceding recipe substituting a drained can of cherries (chopped) for the cranberries and tarragon for rosemary.

Sauerkraut, Apple and Potato Stuffing( you got to try this one!!!)
1/4 cup apple cider
1/2 cup white wine
2 cans (14 ounces each) sauerkraut, well drained
2 tart apples, peeled, cored and diced
1 tablespoon caraway seed
2 tablespoons brown sugar
Salt and pepper to taste
2 cans (14 ounces each) new potatoes, drained and quartered
2 tablespoons vegetable oil
In a sauce pan combine apple cider, wine, sauerkraut, apples and caraway. Simmer until all of the liquid has been absorbed or evaporated about 15 minutes. Add sugar, salt and pepper to taste.
Meanwhile, in a large skillet cook potatoes in vegetable oil until golden brown, about 15 minutes, stirring frequently. Add the sauerkraut mixture and toss to combine.
Yields 6 to 8 portions, or enough to stuff an average turkey or large goose.
Apple Mincemeat Stuffing
1 onion, finely chopped
3 apples, peeled, seeded and coarsely chopped
2 ribs celery, peeled and finely diced
2 tablespoons butter
Salt and pepper to taste
2 cans (9 ounces each) mincemeat
1 tablespoon cider vinegar
In a large, deep-sided skillet sauté onion, apple and celery in butter until softened. Season to taste with salt and pepper and stir in the mincemeat and vinegar.
Use as a stuffing for 1 turkey, 1 goose or 2 chickens.
Makes 8 to 10 servings

Turkey Quiz

How well to you know your Thanksgiving Trivia???????

It's true or false, let me know how you faired!!!

It's the honor system so no cheating!!!

1) The first Thanksgiving was celebrated by Pilgrims and Native Americans in colonial New England in the year 1621.

True

2) The day before Thanksgiving is the "official" start of the Christmas shopping season.

False. Most consider the day after Thanksgiving as the "official" start of the Christmas shopping season.
3)Thanksgiving is also celebrated in Canada.

True. North of the boarder, Thanksgiving falls on the second Monday in October.
4)John Adams was the first president to proclaim a "National Day of Thanksgiving.

"False. George Washington first made the proclamation in 1789 and then again in 1795.
5)Although observed most years, Thanksgiving was not an official holiday until 1827.

True. Magazine editor Sarah Josepha Hale is credited with leading the campaign for an official Thanksgiving holiday.
6)The thigh bone of a turkey is often used in a good luck ritual.

False. It's the wishbone.
7)Pilgrims ate turkey at the first Thanksgiving feast.

False. Some reports say they actually feasted on clams.
8)Only 12 Native Americans attended the first Thanksgiving.

False. As many as 91 Native Americans joined the English settlers.
9)Not all turkeys gobble.

True. It's a guy thing. Only toms gobble. Hens make a clicking noise.
10)When on the run, wild turkeys can reach speeds of only 10 miles per hour.

False. Turkeys can actually reach speeds of 25 miles per hour.
11)Turkeys originated in North and Central America and evolved more than 10 million years ago.

True.
12)If you have a group of turkeys, you actually have a gaggle of turkeys.

False. A large group of turkeys is called a flock.
13)Turkey dinners have been eaten in space.

True. When U.S. astronauts Neil Armstrong and Edwin Aldrin sat down to eat their first meal on the moon during their 1969 voyage, their foil food packets contained roasted turkey and all the trimmings.
14)Three towns in the U.S. are named after the turkey.True. Census data shows that Turkey, TX has a population of 494, Turkey Creek, LA has 356 residents and Turkey, NC boasts 262 residents. This is a bit of a trick question because there are also 11 townships around the country named "Turkey," three of them in Kansas.
15)In 2000, the average American consumed 13.6 pounds of turkey.

True. No doubt a good bit of it was eaten during Thanksgiving time.

I Hope everyone has a safe and happy holiday!!! I want to raise a drum stick to all my family and friends because I have much to be thankful for!! Cheers!!