|
This year, I decided to stay in Charlotte rather than flying to Toronto to spend the holidays with my family. I chose this year to start my own holiday tradition by hosting a few friends for a "Northern-style" turkey dinner, stuffing and all. So, this is what I had to go by, an email from my Mom. Embedded in italics are my comments: Hi there, Turkey Dinner! "The Joy of Cooking" is likely the best for the basic how to............ My Tips: Indeed, do follow what "The Joy of Cooking" has to say, for the most part. I used a meat thermometer as suggested to test the doneness of the turkey and heat of the stuffing inside. I felt this was pretty important. You don't want to accidentally poison your guests. That's something you should only ever do on purpose! |
|
|
Stuffing: loaf or more of sliced bread cut in cubes, a lot of butter, celery finely chopped, onion finely chopped, a lot of poultry seasoning (until it smells right!). (I learned how to make stuffing from watching your grandma! I just do it from my head now!). Melt butter in a large pan/pot. Sauté celery and onion until soft. Add poultry seasoning - lots. Stir in the bread cubes. Turn off the heat. Add more melted butter to moisten if necessary. Add more poultry seasoning if it doesn't smell right!!! My Tips: Stuffing the turkey is a fairly gross endeavor. I did find away to get over it though, and deal with having my hand deep inside the raw bird. Simply put, talk dirty to it! Think about it, you're stuffing the turkey, sticking your hand up there, jamming it in, etc. Use your imagination. Once you get into it, the innuendos just start flowing. And, when she's full in one end, you just spin 'er around and stuff her the other way. Yes, this is mildly disturbing, I know. However, sticking your hand in a dead bird is a little disturbing to begin with. My talk dirty to it method makes it a whole lot easier. |
|
Gravy: If you want the giblets in the gravy put them in a small sauce pan, cover with water and let simmer while the turkey is roasting (add water as necessary). Chop the giblets finely and put aside to add to gravy. Remove turkey from roasting pan, cover with foil and let stand. Skim most of the fat from the drippings in the roasting pan. Scrape drippings from bottom of roasting pan. Save all water from the vegies. Add water from the potatoes and any other vegies - just until you think you have enough ! liquid without diluting the drippings too much. Sometimes I use "chicken broth". Mix flour in cold water in a jar with a lid and shake to dissolve. Add this flour/water mixture (it should be about the consistency of a milk-shake) very slowly to the drippings stirring constantly (this is over a low heat). Stir to avoid "lumps". Once you have the gravy at a consistency that is more watery than you want it, add the giblets and turn up the heat. the gravy will thicken. Add vegies water if it becomes too thick. My Tips: I put an ice cube in the jar with the flour and cold water and then shook it like it owed me money. The consistency was very smooth. Careful not to add too much flour/water mixture to the gravy though. I think I did, and it was a bit thick, but still tasty as hell (read salty and fatty and rich as hell). |
 Stay out of my way when I'm cooking though! |
|
Mashed potatoes: you know! My Tips: Buy a potato masher. Cranberry Sauce: If you can get fresh cranberries - it is the best. Usually there is a recipe on the bag of cranberries, i.e. something like cup of ! water, 3/4 cup or to taste of sugar - bring to boil and let simmer. this is kind of fun -- the cranberries "pop" like popcorn - let simmer until it is pretty much mushy and the berries have almost all popped. taste - you may need more sugar! If you do not have fresh cranberries get a can of "whole" cranberries as opposed to "jellied" cranberries. They are pretty good - some people prefer them to fresh! My Tips: If you have to buy canned, buy canned whole cranberries. I don't think most of my guests even ate the cranberries. However, April did say she put them on her plate because the red, along side the green of the veggies, made her plate look pretty even though she doesn't eat the cranberries. It was true. Brussels Sprouts: you will likely steam................... My Tips: Bamboo steamer, 12-15 minutes. Turnip: you will likely pass on! I did |
|
Veggies: Carrots and green beans or just one or the other ............ My Tips: Add to the afore mentioned bamboo steamer when the brussel sprouts are in their last 5 or 6 minutes of cooking. Dessert: Suggestions: Trifle?? if you want I can send you a recipe that is pretty simple. Buy some mince meat tarts? chocolate martinis? fruit? short bread? whatever you think................chocolate brownies are good! We were too full for desert, so we chose to drink copious amounts of wine and beer in lieu of more food. |
|