Thanksgiving #2 in New Jersy 11/27/2008

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Thanksgiving in Chappaqua, now Maplewood 2008 a 30+-year-old Tradition (Recipes follow) House Punch: Fish House Punch Cider, hot & cold with mulling spices from cabinet: cinn nutmeg clove sugar to taste Standard Appetizers: Brie and Gouda? Knorr’s vegetable dip with water chestnuts Chopped Chicken Liver w/egg, onion & brandy OR pate Assorted crackers and cocktail breads Chips &salsa for Loll etc Fun items frozen prepared etc. DINNER: Turkey Grandma's stuffings: Onion Giblet Oyster Gravy French style green bean and fun items frozen medley creatively done Brussels sprouts by B&B! Creamed onions BY LOL and Frank Mac and cheese By Linda Cranberry jellie mold (Mommom) Sweet potatoes YAMS by ???? Rolls by Johanna Celery, Carrots & Olives White Wine Drinks Fishhouse Punch Wine Coffee, little decaf Sodas & Sparkling Apple Juice Water

Dessert: Pumpkin Pie Apple Pie Mincemeat Pie (sometimes) Pecan Pie (baked by friends, sometimes) ALL the above with homemade whipped cream Coffee & Tea Recipes ALL RECIPES ARE IN QUANTITIES FOR 20-25 PEOPLE Fish House Punch (for 15-20 adults): 2 qts. Rum (1 dark, 1 light) 1 qt. Brandy 4 oz. (½ cup) Peach Brandy (Double for 30+ adults) 4 qts. Rum (2 dark, 2 light) 2 qts. Brandy 8 oz. (1 cup) Peach Brandy

¾ to 1 lb. Dark Brown sugar 1½ pints Lemon Juice 1 qt. of water

1½ to 2 lbs. Dark Brown sugar 3 pints Lemon Juice 2 qts. of water

Dissolve the sugar in part of water. Add lemon juice and rest of water and liquor. Allow to stand for 2-3 hours. Add large block of ice just prior to serving. Spinach Dip 2 8oz. cream cheese, cut into cubes 1 package, thawed chopped spinach, squeezed dry a pinch of salt a bare, trace pinch of nutmeg about 1/3-1/2 cup of very finely diced onion Combine spinach, cream cheese, salt & nutmeg in Cuisinart Stir in onion at end

Vegetable Dip on Knorrs package: EASY VEGETABLE DIP PREPARATION TIME: 5 Minute(s) INGREDIENTS 1 package Knorr ® Vegetable recipe mix 1/2 cup Hellmann's ® or Best Foods ® Real Mayonnaise 1 container (16 oz.) sour cream CHILL TIME: 2 Hour(s) PREPARATION In medium bowl, combine all ingredients. Cover and chill 2 hours to blend flavors. Stir before serving. Serve with your favorite dippers. MAKES 2-1/2 cups dip
POULTRY OR ONION STUFFING Soak as much stale bread as you want to make dressing, in cold water until soft, and then squeeze out all the water you can. David’s solution – just moisten till done. Have some fat in a pan, chicken fat or bacon grease (we use butter), dry up the bread in the fat and season with salt, pepper and grated onion. Use 1, 2 or 3 eggs according to the amount you make and boil the giblets in a little water and use the same to moisten it with. Then stuff your turkey, chicken or duck, whichever you want it for and don't forget to sew up the fowl. OYSTER DRESSING Proceed the same as for onion dressing only use butter to dry up the soaked bread. Season with salt and pepper (NO onion) and add the chopped oysters and use some rich milk to moisten. (We use the juice from the oysters rather than milk.) Roasting the Turkey(s), (20+ lbs.) RE-EDIT AFTER THANKSGIVING Pre-heat oven to 450-500º Grease well both roasting pans and turkey-lifting chains (with Crisco) Check turkey exterior for any feathers. Rinse bird, being sure to dry well both interior cavity and exterior. Stuff turkey cavity and neck, leaving about ¼ of each empty for expansion while cooking. Truss/tie up neck and cavity. Grease turkey well. Cap legs and wing tips with aluminum foil to prevent burning.

Put lots of water, 1 cup of white wine, chopped onions, garlic, carrots, bit o’ celery around the birds. Roast birds in ovens until lightly browned, about 45 minutes. When brown, baste for first time and loosely cover with foil. Turn oven down to 350º and cook another 3 - 4 hours. Baste every 30 minutes. Remove, place on platters and allow birds to sit for about 45 minutes before carving. (Cover with aluminum foil and paper bags to keep warm) Save ALL drippings in both pans and on platter where birds are resting. Gravy: 3 pounds turkey bones* 1/2 cup canola oil 6 cloves garlic, roughly chopped 2 medium onions, roughly chopped (about 2 1/2 cups) 2 stalks celery, roughly chopped (about 3/4 cup) 2 large carrots, roughly chopped (about 3/4 cup) 4 teaspoons fresh black peppercorns, smashed with back of knife 1 cup brandy 1 gallon chicken stock or low-sodium chicken broth 2 cups veal demi-glace 1/2 bunch fresh basil, for steeping (about 1 1/4 ounces) 2 teaspoons kosher salt *If turkey bones are unavailable, use chicken backs, or, for more turkey flavor, a combination of chicken backs and turkey necks. PreparationArrange rack in center of oven and preheat to 425°F. In roasting pan, toss bones with 1/4 cup oil. Roast until well browned, about 20 minutes. Remove from oven and set aside. In heavy, large pot over moderately low heat, heat remaining 1/4 cup oil until hot but not smoking. Add garlic, onions, celery, and carrots and sauté until golden brown, 16 to 18 minutes. Add peppercorns and continue cooking until aromatic, 2 to 3 minutes. Add brandy and simmer, uncovered, until reduced by half, about 1 minute. Add turkey bones, chicken stock, and demi-glace and bring to a boil. Reduce heat to low and simmer until thickened and reduced by half, 2 to 2 1/2 hours. Strain, return to pot, and place over moderately low heat. Skim excess fat, then add basil, remove from heat, cover, and let steep 10 minutes. Strain gravy through cheesecloth-lined sieve into large pot. Stir in salt and keep warm. Cook's Note: If gravy isn't thick enough, whisk 1 teaspoon cornstarch with 2 tablespoons cold water until dissolved. Whisk slurry into gravy and simmer, stirring occasionally, until gravy thickens, about 7 to 10 minutes. If gravy still isn't thick enough, repeat process until desired thickness is achieved. Gravy INGREDIENTS 2 turkeys (10 to 12 pounds each), neck and giblets discarded 3 cups kosher salt (do not use regular table salt) 2 cups granulated sugar 2 unpeeled medium onions, coarsely chopped 2 unpeeled medium carrots, coarsely chopped 2 stalks celery stalks, coarsely chopped 2 tablespoons melted butter 1 cup dry white wine or vermouth 4 cups low-sodium chicken broth 1/4 cup cornstarch DIRECTIONS 1. The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice

packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry. 2. About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter. 3. Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking. 4. Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan. 5. Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1. 6. Roast 1 hour. Remove from oven; baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers). 7. For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately. Brussels Sprouts Prep Time: Cook Time: Total Time: 5 minutes 10 minutes 15 minutes

Servings: 4 Ingredients 1 lb. Brussels sprouts, trimmed and cut in half 2 tsps. unsalted butter Instructions Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender. Drain, add butter and salt and pepper to taste and toss. Oyster Stuffing Recipe #4366 2 ratings classic oyster stuffing for thanksgiving. enough for a 14 to 15 pound turkey. 1 1 lb bread, including crusts (10 cups packed and cubed) pint oysters, raw

4-8 1 2 1/4-1/2 1 1 3/4 1/2 1/4 1/8 1 2

tablespoons butter cup celery, finely chopped cups onions, chopped cup fresh parsley, minced tablespoon sage, minced tablespoon thyme, minced teaspoon salt teaspoon black pepper, ground teaspoon nutmeg, freshly grated teaspoon cloves, ground cup chicken stock large eggs, well beaten (optional) 1. preheat oven to 400, and toast the bread until golden brown on the middle rack. turn into a large bowl. 2. meanwhile heat butter until melted and foam subsides. add onions and celery and cook about 5 min until tender. 3. remove from heat and stir in the spices.

4. stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together, stir in the stock and eggs. put in bird while moist, remoisten and adjust spices as necessary. if cooked in a casserole dish at 350 until heated through with a crust on the outsides, 25 to 40 min. 5. oyster juice may be used in place of some of the stock.