The Chef's Cookbook » thanksgiving

Turkey Cooking & Prep Made Easy!

TheSaltyChef — Sun, 21 Nov 2010 15:00:35 +0000

Everyone knows that this time of year can be stressful. Cooking the turkey is always a major feat. Many people get very confused when it comes to preparing a turkey. In this article I have included some tips and some info on how to make your holiday dinner a snap. I use an electric roaster for my turkey, which makes it simple, easy to clean and does not heat the whole house up and makes space in your even for side dishes.

First!

How long to cook? Preheat the oven to 325o, then place the bird in the oven to roast for 15 – 20 minutes per pound.

How big a turkey? You’ll need 1 1/2 pounds of turkey per person if you’re buying the whole bird, fresh or frozen.

It’s always best to go bigger. (After all, there are at least 50 ways to serve your turkey leftovers, including a winter store of turkey soup.)

How to Make Turkey Stuffing:

* Rule of thumb – allow about 3/4 cup of stuffing per pound of turkey. Double that amount and bake extra stuffing on the side in a casserole dish.
* Avoid the temptation to over stuff around the neck and cavity. Stuffing expands while cooking.
* Food safety experts advise to stuff the bird immediately before roasting time. Turkey juices may spoil the stuffing, even if refrigerated.

Which wine with turkey?

If you and your guests prefer dry white wines, dry and oakey Chardonnay is the favorite choice with turkey depending on the particular tastes of your family and guests. Sauvignon Blanc or a White Burgundy are also good all-around choices that pair well with everything from mashed turnips to turkey stuffing. Red or white or even blush can go with poultry, so choose something you like.

Favorite Thanksgiving Cocktails

TheSaltyChef — Tue, 16 Nov 2010 16:51:37 +0000

Here are my favorite cocktails for the season!

Pumpkin Pie

* 1 part kahlua
* 1 part spiced pumpkin pie filling
* 2 parts coconut rum
* 4 parts cold milk
* 6 ice cubes
* Garnish with cinnamon

Put everything but the cinnamon in a blender. Mix on high. Serve in graham cracker crust highball glasses and sprinkle the top with cinnamon.

Smashing Pumpkin Spice

* 1 part Goldschlager
* 1 part Irish CrÃ¨me
* 1 part Kahlua
* Cinnamon candies
* Sprinkle pumpkin pie spice

Drop 3-4 cinnamon candies in the bottom of a martini glass. Mix the Goldschlager, Irish CrÃ¨me, and Kahlua in a martini shaker with ice. Strain into a martini glass and sprinkle pumpkin pie spice on top.

Gingersnap

* Â½ part ginger brandy
* 1 part spiced rum
* 4 parts eggnog
* Crumbled gingersnaps

Put your gingersnaps in a blender and grind until you have cookie crumbs. Use the cookies to rim highball glasses. Mix the eggnog, rum, and brandy in your glasses. Serve with an intact gingersnap for dunking.

Turkey Shooter

* 3 parts Wild Turkey
* 1 part crÃ¨me de methe

Chill both ingredients. Pour the Wild Turkey into a brandy snifter then carefully float the crÃ¨me de methe on top. The whiskey will warm you up while the mint flavor keeps you cool.

Fall Foods to Be Thankful for

TheSaltyChef — Mon, 15 Nov 2010 15:05:54 +0000

There’s something about favorite fall foods that speaks to our hearts as well as our stomachs. It’s tradition and celebration and comfort food all rolled into one spectacular season.

These are among the autumnal goodies that make fall fun!

* Apples, cider, and applesauce
* Biscuits
* Butternut squash
* Casseroles
* Chili
* Cranberries
* Potato pancakes
* Pot roast
* Root vegetables
* Stews
* Sweet potatoes and sweet potato dishes
* Roast turkey
* Stuffing
* Mashed potatoes and gravy
* Pumpkin pie
* The whole Thanksgiving day dinner

No matter what fall foods you hold close to your heart, you can enjoy them as part of a healthy eating plan.

We Give Thanks!+ Solutions To Last Min Meal Problems

TheSaltyChef — Thu, 26 Nov 2009 15:00:55 +0000

How To Solve the Most Common Thanksgiving Dinner Disasters on Howcast

Southern Comfort Eggnog Martini

TheSaltyChef — Mon, 23 Nov 2009 15:00:51 +0000

Southern Comfort Eggnog Martini

1 oz. Southern Comfort
3 oz. Eggnog
Glass: Martini
Method: Shake and Pour
Garnish: Nutmeg

Pumpkin Mushroom Stuffing

TheSaltyChef — Wed, 11 Nov 2009 15:00:33 +0000

This stuffing fits right in with the holiday season!

6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter or margarine
2 cups chopped red onion
2 cups sliced crimini mushrooms
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken broth

Directions
1 Spread bread cubes on a baking sheet, and let dry
overnight. Alternatively, heat in a 250 degrees F oven until dry, about 1 hour.

2 Preheat oven to 375 degrees F . Butter
a 2 quart baking dish.

3 Melt butter in a large skillet over medium heat. Saute
celery and onions for about 10 minutes. Add mushrooms, and
continue cooking for about 8 minutes, or until tender. Season
with rosemary, tarragon, chives, parsley, salt, and pepper.
Fold in bread cubes, and add enough broth to moisten.
Transfer to prepared dish, and cover with foil.

4 Bake in preheated oven for 40 minutes. Remove cover,
and bake for 10 minutes, or until top is crisp.