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    Let's Talk Turkey . . . And All the Trimmings: 100 Delicious Holiday Recipes, Tips, and Ideas from America's Top Magazines
    Let's Talk Turkey . . . And All the Trimmings: 100 Delicious Holiday Recipes, Tips, and Ideas from America's Top Magazines
    Let's Talk Turkey . . . And All the Trimmings: 100 Delicious Holiday Recipes, Tips, and Ideas from America's Top Magazines
    Ebook275 pages1 hour

    Let's Talk Turkey . . . And All the Trimmings: 100 Delicious Holiday Recipes, Tips, and Ideas from America's Top Magazines

    By Hearst

    4.5/5

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    About this ebook

    One hundred delicious holiday recipes, tips, and ideas from America’s top magazines
    Whether you’re hosting your first turkey dinner or you’re a time-tested pro, you’ll find new recipes and ideas in this collection from Good Housekeeping, Redbook, Country Living, and Woman’s Day that will make this year’s holiday meal super-delicious—and practically stress-free. Tips and illustrated how-tos will guide you every step of the way. There are ideas for easy ways to set a beautiful table, a guide to carving, and help for Turkey Day troubles (like what to do when guests are late). Plus you’ll find menus for the perfect meal, whether you’re serving four or twenty-four. Choose from more than a dozen recipes—both classic and exotic—including mouthwatering dishes such as:
    ·      Roast Turkey with Giblet Gravy·      Roast Turkey with Cocoa-Spice Rub·      Pomegranate-Lacquered Roast Turkey

    Feast on all the delicious trimmings, too, with recipes including:
    ·      Savory Bread Stuffing with Pears·      Sour-Cream Smashed Potatoes·      Maple Sweet Potatoes with Pecans·      Ginger-Cranberry Sauce
    Soups, salads, vegetable sides, and desserts (not just pumpkin pie!) round out the meal. Finally, there are great recipes to use to gobble up any leftovers. Make this year’s holiday gathering one you and your guests will never forget!
    LanguageEnglish
    PublisherHearst Corporation
    Release dateOct 23, 2012
    ISBN9781453288191
    Let's Talk Turkey . . . And All the Trimmings: 100 Delicious Holiday Recipes, Tips, and Ideas from America's Top Magazines

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      Book preview

      Let's Talk Turkey . . . And All the Trimmings - Hearst

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      Let’s Talk Turkey . . .

      And All the Trimmings

      100 Delicious Holiday Recipes, Tips, and Ideas from America’s Top Magazines

      CONTENTS

      Introduction

      Make It Easy: Dinner-Planning Pointers

      4 Weeks to a Foolproof Feast

      Company’s Coming: How Much Do I Need?

      Bird-Prepping Basics

      How to Carve a Turkey - In 4 Simple Steps

      Making the Cut

      Turkey Day Troubleshooting

      3 Tricks to Keep Food Warm

      Microwave to the Rescue!

      Perfect Pairings

      Turkey Dinner Shortcut (We’ll Never Tell)

      Menu: A 5-Ingredient Turkey Menu

      Menu: Dinner for Four

      Menu: Expandable Feast

      Set a Stunning Table

      The Main Event: Turkeys

      Roast Turkey with Giblet Gravy

      Simple Turkey Stock

      Variation: Roast Turkey with Red Wine Jus

      Roast Turkey with Wild Mushroom Gravy

      Variation: Roast Turkey with White Wine Gravy

      Variation: Roast Turkey with Roasted Garlic Gravy

      Roast Turkey with Madeira Pan Gravy

      Madeira Pan Gravy

      Provençal Turkey

      Lemon-Sage Turkey

      Cocoa-Spice Turkey

      Orange-Scented Roast Turkey

      Do-Ahead White Wine & Sage Gravy

      Pomegranate-Lacquered Roast Turkey

      Cranberry–Apple Cider Gravy

      Turkey Broth

      Herb-Roasted Turkey

      Velvety Gravy

      Butter & Herb Roast Turkey

      Turkey Breast with Spinach-Herb Stuffing

      Charcoal-Grilled Turkey

      Brining for Moistness & Flavor

      Should You Deep-Fry a Turkey?

      Tart & Tangy: Sauces & Relishes

      Cranberry-Apple Chutney

      Fresh Cranberry-Orange Mold

      Ginger-Cranberry Sauce

      Cranberry, Apricot & Clementine Relish

      Jellied Cranberry-Port Molds

      What to Do With Leftover Cranberries

      Simply Sumptuous Stuffings

      Savory Bread Stuffing with Pears

      Butternut Squash Stuffing

      Mushroom Stuffing

      Cornbread & Chorizo Stuffing

      Cornbread, Bacon & Onion Stuffing

      Herbed Oyster Stuffing

      Sourdough Stuffing with Sausage, Cranberries & Apples

      Irresistible Breads

      Crispy Corn Breadsticks

      Cranberry-Cornmeal Biscuits

      Starters: Stand-Out Salads & Soups

      Mixed Winter Greens

      Citrus-Ambrosia Salad

      Cucumber-Pomegranate Salad

      Roasted Squash with Walnuts

      Roasted-Beet & Pistachio Salad

      Warm Mushroom Salad with Endive & Watercress

      Pear & Gorgonzola Salad

      Butternut Squash Soup

      Apple & Squash Soup

      Creamy Celery Soup

      Chestnut-Parsnip Soup

      On the Side: Vegetables

      Brussels Sprouts with Leeks & Bacon

      Braised Wild Mushrooms & Peas

      Broccoli with Garlic & Lemon

      Apple Cider–Braised Greens

      Warm Sweet & Sour Orange Beets

      Carrot Ribbons with Cashews

      Fresh Green Bean Casserole

      Creamed Parmesan Spinach

      Creamed Caramelized Pearl Onions

      Corn Pudding

      Everyone's Favorites: Potatoes, Sweet Potatoes & Rice

      Crispy Potato-Parmesan Galette

      Garlic & Rosemary-Infused Mashed Potatoes

      Sour-Cream Smashed Potatoes

      Double-Stuffed Potatoes

      Potato Pancakes

      Easiest Applesauce

      Root-Vegetable Gratin

      Sweet Potatoes with Marshmallow Meringue

      Maple Sweet Potatoes with Pecans

      Wild Rice Pilaf with Pistachios & Cranberries

      Decadent Desserts

      Chocolate-Walnut Pie

      S’mores-Pumpkin Ice Cream Cake

      Cranberry-Orange Cheesecake

      Old-Fashioned Pecan Pie

      Gingered Carrot Cake with Cream Cheese Frosting

      Swirled Pumpkin & Chocolate Cheesecake

      Pumpkin Pie with Crème Fraîche Whipped Cream

      Double-Pecan Chocolate Pie

      Pear Tart

      Apple Cider–Spiked Pie

      Mile-High Pumpkin Meringue Tart

      Taste Test: Prepared Pie Crust

      The Best Way to Roll Out a Pie Crust

      Crimping How-Tos

      Recipes for Turkey Leftovers

      Turkey-Porcini Tetrazzini

      Turkey Escarole Soup

      Turkey & Veggie Lasagna

      INTRODUCTION

      For most people, the idea of pulling together a big holiday dinner is the very definition of stress. You have to cook foods you make only once a year (or never!), unearth the good china, polish the silver, and get the house ready for company, quite often a crowd. Plus the whole dinner hinges on serving a delicious, golden brown turkey. If that goes wrong, you’re sunk, right?

      Relax. Yes, cooking a holiday meal is a challenge. But it is totally doable, especially when you have the expertise of the editors of America’s top magazines at your fingertips. In this collection, you’ll find easy delicious recipes that are guaranteed to make your dinner extraordinary. If you want the classics, we’ve got them. Looking for surprising new takes on turkey and sides? We’ve got those, too. Plus there are all kinds of tips to make sure the day goes right, from planning your menu and guest list to ideas for stunning (and simple) centerpieces and a step-by-step guide to carving the bird. And if something does go wrong? No worries. We’ve got solutions for the most common snafus. So get ready to make the holiday dinner your friends and family will remember for years to come. It’s so much easier than you think!

      MAKE IT EASY: DINNER-PLANNING POINTERS

      From grocery shopping to carving tips to ideas for setting a welcoming table, the following pages will help make your meal memorable—and (reasonably) stress-free.

      4 Weeks to a Foolproof Feast

      The ultimate turkey dinner to-do list

      From Good Housekeeping

      Week 1

      Create your guest list; check to make sure everyone’s coming—and whether anyone’s planning to bring a friend.

      Select the menu: Keep in mind how much oven, stovetop, and microwave space you have available, and what each recipe entails. (If you’re attempting a dish for the first time, give it a test run beforehand.)

      Write out or print your grocery list so you can keep it handy over the next few weeks for minor tweaks.

      Agree on dishes company can bring if they offer. (Then cross those items off your shopping list.)

      Check your spices: Toss any that are past their prime; add to your list.

      Look for sales and stock up on staples—paper goods, candies, beverages, inexpensive toys to entertain kids.

      Assess your cooking equipment, china, cutlery, and serving dishes. Is the vegetable peeler dull? Are the pot holders frayed? Plan to buy or borrow what you’ll need.

      Survey your surfaces. Any really visible stains on the carpet or dining room chairs? Either schedule time to clean them soon or call in a pro.

      Week 2

      Place all orders for catered trays or pies. Figure out whether you should go with a fresh turkey (which you’ll need to order now) or a frozen one.

      Enlist the spouse or kids to wash platters and polish silver now so they’ll be free to run errands or take out the trash the night before or morning of the big day. Once silver is clean, wrap it in tissue and then place in airtight plastic bags to keep it tarnish-free.

      Clean the house thoroughly so you can focus on other projects for the next couple of weeks. Put the oven through a self-cleaning cycle. Do a cobweb check by flicking on the lights or chandelier in the dining room.

      Week 3

      Pull out the table linens you plan to use and the hand towels for the bathroom. Are they faded? Developing mysterious spots? Wash accordingly. If they’re too far gone (or the thought of scrubbing stains makes you want to scream), buy some stain-resistant tablecloths and inexpensive towels.

      Sharpen knives—and not just the turkey carver. All your kitchen work will go more smoothly.

      Stock up on wine. Choose one red and one white, and buy multiple bottles of each.

      Clean out the fridge. It’s pricey real estate this time of year; you’ll need every square inch.

      Prepare piecrusts and freeze until next week.

      Pick up some plastic containers; they’ll hold prepared items before the meal and leftovers afterward—and they make good doggie bags for guests. Also get extra foil and plastic wrap, kitchen twine, trash bags, paper towels, toilet paper (if you haven’t already found this stuff on sale). Consider buying nonperishable grocery items now, too, to shorten the inevitable marathon shopping trip next week.

      Charge up your hand-vac (or just locate your broom and dustpan)—so you’re ready to cope with those unavoidable spills.

      Week 4

      Iron linens that need it and lay them out, if possible, so they don’t re-wrinkle.

      Grocery-shop a couple of days before the holiday—don’t wait until the day before.

      Make or buy plenty of ice.

      Set out your serving dishes and utensils and define their use with sticky notes (e.g., Brussels sprouts here).

      Move your frozen bird to the

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