Holliday Meal
Turkey Recipe
Step 1: Thaw it. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for five hours per pound, or per 500 g.
Quicker method: Cover the turkey with cold water (the sink is a good place for this), and change with fresh cold water every 30 minutes; allow one hour per pound (500 g).
Step 2: Season it. Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity.
Step 3: Roast it. Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325ºF (160ºC) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180ºF (82ºC) for a stuffed turkey or 170ºF (77ºC) for an unstuffed turkey. Remove tent for last hour of roasting.
Step 4: Cover and leave it. When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat.
Stuffing Recipe (http://www.canadianliving.com/food/menus_and_collections/turkey_stuffing_recipes.php)
Baked stuffing
Flavorful stuffing completes the meal so don't waste any that doesn't fit into the bird and just bake it separately.
• Spoon into greased 13- x 9-inch (3L) glass baking dish or 12-cup (3 L) casserole dish; cover with foil.
• Bake in 400 F (200 C) oven for 20 minutes. Uncover and bake for 10 to 15 minutes or until hot and top is crisp.
Gravy Recipe
(http://allrecipes.com/HowTo/Turkey-Tips-Making-Perfect-Gravy/Detail.aspx?src=mer530)
Step 1: Heat 4 cups of turkey broth, chicken broth or water--or a combination of broth and water--in a saucepan until hot but not boiling.
Step 2: Transfer the cooked turkey from the roasting pan and set it on a cutting board to rest. Remove as much grease or fat as possible from the pan using a spoon, ladle or gravy separator. Reserve ¼ cup fat.
Step 3: Place the roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding ½ cup water or other liquid (wine, turkey, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen browned bits. Pour off the liquid from the roasting pan into a measuring cup or the saucepan of hot turkey broth.
Step 4: Add ¼ cup reserved fat to roasting pan over medium heat. Whisk in ¼ cup all-purpose flour. Cook gently, stirring constantly, until the flour loses its “raw” smell and the mixture becomes golden in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy.
Step 5: Then transfer the roux to a saucepan. Whisk in the hot turkey broth and pan drippings and simmer over medium heat, stirring frequently, for 5 minutes or until thickened.
Step 6: Season to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl and garnish with fresh chopped sage. Other herbs and spices may suit your tastes as well; experiment with a pinch of cloves, a sprinkle of thyme, and a touch of mace.
Cranberry Sauce Recipe:
Ingredients:
Cranberry Sauce
Ginger Pear Cranberry Sauce
Cranberry Cornish Hens
Cranberry Orange Bread
Fresh Strawberry Sauce
Cranberry Mustard Salad Dressing
Cranberry Pistachio Biscotti
How to Make Cranberry Sauce
Tangerine Cherry Cranberry Sauce
Sugar and Sweeteners
Original recipe makes 8 - 12 servings Change Servings Makes servings US Metric Adjust Recipe 12 ounces cranberries
1 cup white sugar
1 cup orange juice
Directions: In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Cooking Potatoes:
1. Potatoes boiled.--Wash them, but do not pare or cut them unless they are very large; fill a saucepan half full of potatoes of equal size (or make them so by dividing the larger ones), put to them as much cold water as will cover them about an inch: they are sooner boiled, and more savory than when drowned in water; most boiled things are spoiled by having too little water, but potatoes are often spoiled by too much; they must merely be covered, and a little allowed for waste in boiling) so that they may be just covered at the finish.
Set them on a moderate fire till they boil, then take them off, and set them by the side of the fire to simmer slowly till they are soft enough to admit a fork (place no dependence on the usual test of their skin cracking, which, if they are boiled fast, will happen to some potatoes when they are not half done, and the inside is quite hard); then pour the water off (if you let the potatoes remain in the water a moment after they are done enough they will become waxy and watery), uncover the saucepan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatoes will be perfectly dry and mealy.
You may afterwards place a napkin, folded up to the size of the saucepan's diameter, over the potatoes, to keep them hot and mealy till wanted.
This method of managing potatoes is in every respect equal to steaming them; and they are dressed in half the time.
There is such an infinite variety of sorts and sizes of potatoes, that it is impossible to say how long they will take to cook; the best way is to try them with a fork. Moderate sized potatoes will generally be done in fifteen or twenty minutes.
Cooking turnip:
Preparation:
Ingredients:
Asparagus Soufflé
Cream Cheesy Zucchini
Easy Broccoli Salad
Saucy Brussels sprouts
Sweet Potato Casserole II
How to Cook Asparagus
Ginger Carrots and Dates
Roasted Okra
Black-Eyed Peas with Pork and Greens
How to Measure Brown Sugar
Sugar and Sweeteners
1/4 cup margarine
1/3 cup brown sugar
Check All Add to Shopping List
Directions:
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Refrigerator dinner rolls:
Ingredients:
Clover Leaf Rolls
No Knead Beer Bread
Ninety-Minute Cinnamon Rolls
Sweet Dinner Rolls
Quick Yeast Rolls
How to Knead Dough
How to Make Poppy Seed Rolls
Herb Pull Apart Rolls
Garlic Parmesan Dinner Rolls
Sugar and Sweeteners
Measuring All-Purpose Flour
All about Eggs
Types of Salt
4 1/2 teaspoons active dry yeast
2 cups warm water
1/2 cup white sugar
2 teaspoons salt
1/4 cup shortening
6 1/2 cups all-purpose flour
1 egg
Directions:
In a large bowl, dissolve yeast in warm water and set aside to proof.
In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand.
Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.
Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.
Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes.
Coleslaw:
In large bowl, toss cabbage with 1 tsp (5 mL) of the salt. In separate bowl, toss together carrots, onion and remaining salt. Let both stand for 1 hour.
In colander, drain cabbage. By handfuls, squeeze out excess moisture and return cabbage to bowl. Add untrained carrots and onion; toss to combine.
Whisk together vinegar, oil, sugar, mustard and celery seeds; toss with cabbage mixture and parsley. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Favorite Old Fashioned Gingerbread
Original recipe makes 1 9-inch square cake Change Servings Makes servings US Metric Adjust Recipe (Help) 1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving
BROWN SUGAR SAUCE
1 c. brown sugar
1 tbsp. cornstarch
4 tbsp. butter
Salt
1 1/2 c. hot water
1 tsp. vanilla
Combine the brown sugar, cornstarch, butter and a dash of salt with hot water in a saucepan and cook over medium heat until slightly thickened. Remove from heat and cool before adding vanilla. Makes 6 to 8 servings.
Spiced Apple Cider Ingredients
Remove from heat; let stand, covered, for 5 minutes. Discard bag; stir in sugar to taste (if using).
Turkey Recipe
Step 1: Thaw it. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for five hours per pound, or per 500 g.
Quicker method: Cover the turkey with cold water (the sink is a good place for this), and change with fresh cold water every 30 minutes; allow one hour per pound (500 g).
Step 2: Season it. Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity.
Step 3: Roast it. Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325ºF (160ºC) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180ºF (82ºC) for a stuffed turkey or 170ºF (77ºC) for an unstuffed turkey. Remove tent for last hour of roasting.
Step 4: Cover and leave it. When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat.
Stuffing Recipe (http://www.canadianliving.com/food/menus_and_collections/turkey_stuffing_recipes.php)
Baked stuffing
Flavorful stuffing completes the meal so don't waste any that doesn't fit into the bird and just bake it separately.
• Spoon into greased 13- x 9-inch (3L) glass baking dish or 12-cup (3 L) casserole dish; cover with foil.
• Bake in 400 F (200 C) oven for 20 minutes. Uncover and bake for 10 to 15 minutes or until hot and top is crisp.
Gravy Recipe
(http://allrecipes.com/HowTo/Turkey-Tips-Making-Perfect-Gravy/Detail.aspx?src=mer530)
Step 1: Heat 4 cups of turkey broth, chicken broth or water--or a combination of broth and water--in a saucepan until hot but not boiling.
Step 2: Transfer the cooked turkey from the roasting pan and set it on a cutting board to rest. Remove as much grease or fat as possible from the pan using a spoon, ladle or gravy separator. Reserve ¼ cup fat.
Step 3: Place the roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding ½ cup water or other liquid (wine, turkey, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen browned bits. Pour off the liquid from the roasting pan into a measuring cup or the saucepan of hot turkey broth.
Step 4: Add ¼ cup reserved fat to roasting pan over medium heat. Whisk in ¼ cup all-purpose flour. Cook gently, stirring constantly, until the flour loses its “raw” smell and the mixture becomes golden in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy.
Step 5: Then transfer the roux to a saucepan. Whisk in the hot turkey broth and pan drippings and simmer over medium heat, stirring frequently, for 5 minutes or until thickened.
Step 6: Season to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl and garnish with fresh chopped sage. Other herbs and spices may suit your tastes as well; experiment with a pinch of cloves, a sprinkle of thyme, and a touch of mace.
Cranberry Sauce Recipe:
Ingredients:
Cranberry Sauce
Ginger Pear Cranberry Sauce
Cranberry Cornish Hens
Cranberry Orange Bread
Fresh Strawberry Sauce
Cranberry Mustard Salad Dressing
Cranberry Pistachio Biscotti
How to Make Cranberry Sauce
Tangerine Cherry Cranberry Sauce
Sugar and Sweeteners
Original recipe makes 8 - 12 servings Change Servings Makes servings US Metric Adjust Recipe 12 ounces cranberries
1 cup white sugar
1 cup orange juice
Directions: In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Cooking Potatoes:
1. Potatoes boiled.--Wash them, but do not pare or cut them unless they are very large; fill a saucepan half full of potatoes of equal size (or make them so by dividing the larger ones), put to them as much cold water as will cover them about an inch: they are sooner boiled, and more savory than when drowned in water; most boiled things are spoiled by having too little water, but potatoes are often spoiled by too much; they must merely be covered, and a little allowed for waste in boiling) so that they may be just covered at the finish.
Set them on a moderate fire till they boil, then take them off, and set them by the side of the fire to simmer slowly till they are soft enough to admit a fork (place no dependence on the usual test of their skin cracking, which, if they are boiled fast, will happen to some potatoes when they are not half done, and the inside is quite hard); then pour the water off (if you let the potatoes remain in the water a moment after they are done enough they will become waxy and watery), uncover the saucepan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatoes will be perfectly dry and mealy.
You may afterwards place a napkin, folded up to the size of the saucepan's diameter, over the potatoes, to keep them hot and mealy till wanted.
This method of managing potatoes is in every respect equal to steaming them; and they are dressed in half the time.
There is such an infinite variety of sorts and sizes of potatoes, that it is impossible to say how long they will take to cook; the best way is to try them with a fork. Moderate sized potatoes will generally be done in fifteen or twenty minutes.
Cooking turnip:
Preparation:
- Remove tops and ends then wash and scrub thoroughly.
- If they are very young, scrape as for young carrots; when larger, pare thinly.
- To prep: they may be shredded, sliced thinly, or diced. Small ones may be cooked whole then hollowed to form cups or shells, then stuffed and baked.
- Being one of the strong-flavored vegetables, these are done in a very large quantity of boiling salted water, uncovered, but just until tender.
- With old ones the flavor and odor will be stronger, place a piece of stale bread on top surface of water to absorb strong odor.
- Cooking time varies with age of turnips as well as the size of pieces they have been cut, Time: from 15 to 50 minutes. For example: young ones, diced fine, will require only 15 minutes; old ones sliced, will require about 50 minutes.
- Drain them then mash or leave in tender pieces. Add butter or bacon drippings, salt and pepper then serve.
Ingredients:
Asparagus Soufflé
Cream Cheesy Zucchini
Easy Broccoli Salad
Saucy Brussels sprouts
Sweet Potato Casserole II
How to Cook Asparagus
Ginger Carrots and Dates
Roasted Okra
Black-Eyed Peas with Pork and Greens
How to Measure Brown Sugar
Sugar and Sweeteners
1/4 cup margarine
1/3 cup brown sugar
Check All Add to Shopping List
Directions:
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Refrigerator dinner rolls:
Ingredients:
Clover Leaf Rolls
No Knead Beer Bread
Ninety-Minute Cinnamon Rolls
Sweet Dinner Rolls
Quick Yeast Rolls
How to Knead Dough
How to Make Poppy Seed Rolls
Herb Pull Apart Rolls
Garlic Parmesan Dinner Rolls
Sugar and Sweeteners
Measuring All-Purpose Flour
All about Eggs
Types of Salt
4 1/2 teaspoons active dry yeast
2 cups warm water
1/2 cup white sugar
2 teaspoons salt
1/4 cup shortening
6 1/2 cups all-purpose flour
1 egg
Directions:
In a large bowl, dissolve yeast in warm water and set aside to proof.
In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand.
Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.
Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.
Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes.
Coleslaw:
- 8 cups (2 L) shredded cabbage
- 1-1/4 (6 mL) salt
- 3 cups (750 mL) grated carrots
- 1/2 red onion, thinly sliced
- 1/3 cup white vinegar (75 mL)
- 2 tbsp (30 mL) vegetable oil
- 4 tsp (18 mL) granulated sugar
- 1 tsp dry mustard 1 1tsp tsp(5 mL) (5 mL) dry mustard
- 1/2 tsp (2 mL) celery seeds
- 1/4 cup chopped fresh parsley
In large bowl, toss cabbage with 1 tsp (5 mL) of the salt. In separate bowl, toss together carrots, onion and remaining salt. Let both stand for 1 hour.
In colander, drain cabbage. By handfuls, squeeze out excess moisture and return cabbage to bowl. Add untrained carrots and onion; toss to combine.
Whisk together vinegar, oil, sugar, mustard and celery seeds; toss with cabbage mixture and parsley. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Favorite Old Fashioned Gingerbread
Original recipe makes 1 9-inch square cake Change Servings Makes servings US Metric Adjust Recipe (Help) 1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving
BROWN SUGAR SAUCE
1 c. brown sugar
1 tbsp. cornstarch
4 tbsp. butter
Salt
1 1/2 c. hot water
1 tsp. vanilla
Combine the brown sugar, cornstarch, butter and a dash of salt with hot water in a saucepan and cook over medium heat until slightly thickened. Remove from heat and cool before adding vanilla. Makes 6 to 8 servings.
Spiced Apple Cider Ingredients
- 1 tbsp grated orange rind 1 1tbsp tbsp(15 mL) (15 mL) grated orange rind
- 4 whole cloves 4 4whole cloves
- 2 pieces cinnamon , (1 inch/2.5 cm)2 2pieces pieces cinnamon, (1 inch/2.5 cm)
- 3 cups apple cider 3 3cups cups(750 mL) (750 mL) apple cider or apple juice
- Granulated sugar , (optional)Granulated sugar
Remove from heat; let stand, covered, for 5 minutes. Discard bag; stir in sugar to taste (if using).