Thanksgiving's Almost Here!

I used this concept last year as an appetizer. Loved it. Will be recycling in just a few days! Happy Thanksgiving, all.

Best idea yet: LZ provided the kids with the cut vegetables. Their challenge was to construct this Thanksgiving appetizer! GREAT, GREAT concept!!! 

Thanksgiving Leftovers?

This looks terrific.

Setting the Thanksgiving Table?

Check out these terrific table top decorations from FamilyFun!  Complete instructions on their site.                                                       

Harried Hostess?

Not any more thanks to our friend, Sally. Potatoes are ready to go when you and your guests are. 

 Creamy Potato Casserole  

• 10-12 medium baking potatoes, peeled and boiled
• 1-8 ounce package cream cheese, softened
• 3 tablespoons chopped chives
• 2 eggs
• 2 tablespoons flour
• 2 tablespoons butter
• 2 tablespoons milk
• 1-13.5 ounce of French fried onions

1. With electric mixer, mash hot potatoes. 
2. Add cream cheese, chives, eggs, flour, butter and milk.  Beat at high speed until light and fluffy.  Salt and pepper to taste. 
3. Spoon into greased casserole.  You may freeze at this point.
4. Bake uncovered at 300 degrees for 35 minutes. 
5. Sprinkle with French fried onion rings (yes, the ones from the can) and return to oven for 5 minutes to crisp.

Serves 6-8

from The Harried Hostess Cookbook by our friend, Sally Young

Colossal and Crisp!

I gathered these extraordinarily large Sycamore leaves from the median on Santa Cruz Ave in Menlo Park. They are beautiful when left to dry naturally.

Leave as is if you have toddlers inclined to eat centerpieces. Or follow my lead by taking them outside to mist with gold hardware-store spray. Let the paint dry thoroughly and then later/MUCH LATER if any odor lingers/scatter on your Thanksgiving table.  

Simple and sensational particularly when positioned next to pumpkins sprayed with just a hint of gold as well. Less is more.

Leaves should last a lifetime if stored in a sturdy box. 

Turkey Breast with Walnut and Dried Cranberry Stuffing

Thanksgiving is almost here/how did that happen?  

The following recipe is a delightful alternative to the traditional turkey. I've used it several times, most notably when oven space was restricted or baking times were in question, as in high-altitude, Tahoe-type, cooking.  

Not only is this far less hassle than the traditional turkey, it cooks in about one-third the time of a whole bird, fits in every oven, and is easy to carve.

Save time and frustration by asking the butcher to do the butterflying.

Turkey Breast with Walnut and Dried Cranberry Stuffing

• 1 boneless turkey half breast (about 5 pounds)
• salt and freshly ground pepper to taste
• 1/2 cup /3 ounces dried cranberries
• 1/4 cup/2 fl ounces red wine
• 2 tablespoons/1 ounce butter
• 1 medium onion, diced
• 3 shallots, chopped
• 3 cloves garlic, chopped
• 2 cups/4 ounces diced bread
• 1 1/2 cups/12 fluid ounces chicken stock
• 3 eggs
• 1/2 cup walnuts, chopped
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1/4 teaspoon chopped fresh rosemary or 1/8 teaspoon dried
• 2 tablespoons olive oil

1. Butterfly turkey and pound slightly with a meat mallet to even the shape.  Season with salt and pepper and set aside.
2. For stuffing, soak dried cranberries in red wine for approx. 30 minutes or until berries are soft and plump.  In large sauté pan over high temperature, heat the butter until very hot.  Add onion, shallots and garlic and sauté for approximately 2-3 minutes.  Add the cranberries and wine and cook for 3 or 4 minutes or until all the liquid has evaporated.
3. In large bowl, toss the diced bread with the sautéed onion mixture.  Add enough chicken stock to soften the bread.  Add eggs, walnuts, thyme, rosemary and salt and pepper to taste.  Cool completely in refrigerator. 
4. Preheat oven to 450 degrees.
5. Spread cooled stuffing over the butterflied half breast.  Roll the turkey and tie it with kitchen twine.  In a large roasting pan over high heat, heat the olive oil until smoking hot.  Place the turkey in the roasting pan and bake for 15 minutes or until it is golden brown.  Reduce the heat to 350 degrees and cook for 30 to 45 minutes or until the internal temperature of the turkey is 155 degrees.
6. Place on serving platter and set aside for 2 minutes before carving into generous slices, accompanied by seasonal vegetables.

from Caprial's Cafe Favorites by Caprial Pence

Make Ahead Gravy

Thank you, Sally!  Here is the concept that she shared at our October meeting. Originally printed in the May, 2007 Women’s Day Magazine, I found it on Food.com. 

Make Ahead Gravy

Ingredients

• 3 lbs turkey wings
• 2 medium onions, peeled and quartered
• 1 cup water
• 8 cups chicken broth
• 3/4 cup carrots, chopped
• 1/2 teaspoon dried thyme
• 3/4 cup flour
• 2 tablespoons butter
• 1/2 teaspoon pepper

Directions

1. Heat oven to 400°F.
2. Arrange wings in a single layer in a large roasting pan.
3. Scatter onions over top.
4. Roast 1 1/4 hours until wings are browned.
5. Put wings and onions in a 5-6 quart pot.
6. Add water to roasting pan and stir to scrape up any brown bits on the bottom.
7. Add the brown bits to the pot.
8. Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
9. Bring to a boil.
10. Reduce heat and simmer uncovered 1 1/2 hours.
11. Remove wings to cutting board.
12. Save wing meat for another use if you wish, or discard.
13. Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
14. Discard vegetables.
15. Skim fat off broth and discard.
16. If time permits, refrigerate broth overnight to make fat skimming easier.
17. Whisk flour into remaining 2 cups broth until well blended.
18. Bring broth in pot to a gentle boil.
19. Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
20. Stir in butter and pepper.
21. Serve now or freeze up to 6 months.

AN EVEN EASIER SOLUTION?  They make it. You take it! Harry's Hofbrau, 1909 El Camino, Redwood City, CA. 

Pine Cone Place Cards

A darling idea that was easy enough for a school-age child to construct.  

Click to Download PDF

Materials

• red thread
• red felt for turkey bodies
• another color for eye surround/gray used on this version
• 2 moving eyes
• pinking shears

Instructions

1. Cut two of each pattern piece.
2. Pink along outline from point A to B.
3. Sew heads together, continuing to base of neck on front while ending the stitching at point B.
4. Sew tails together, leaving base open.
5. Glue eye surround with movable eye on top.
6. Fit on pine cone, filling head and tail with paper/batting/?/should you want a sturdier model.

Thanks, Shannon & Susan!!!  Thanks, W!  It does take a village!

Pumpkin Tablecloth Weights

more

Doable, Darling Ideas From Family Fun

Here are just a few of their many, many creative ideas.

Be sure to check out their entire collection of Thanksgiving ideas.

Thanksgiving table idea #1

Five separate posts for Thanksgiving.  Some more time-consuming than others. All well worth a look.  

Grab a glue gun and get going!  

Follow this link to Better Homes & Gardens for complete instructions.

Festive and fun!

For the kids.  And kids at heart.

Check out these online games for holiday guests such as: Thanksgiving Dinner Bounce! 

Don't miss these and many other FamilyFun games!!!  Follow this link for instructions.

                 

                

Sources & resources

Found on a recent trip to NYC.  

Over the course of the next few days I'll expand each source with pictures.

Meanwhile, click on links to get a sense of various possibilities for holiday gift giving found in Bryant Park.  

FunnyPuppets

Creative Letter Art

Animated Closet had terrific kids clothes not shown on blog/inquire via website link

White Llama/no website yet.  I'll share pictures later in the week.  Meanwhile, here's the contact info: whitellama@hotmail.com

organicwares.com

And locally, one of my favorite finds:

Plush Pumpkin  See store locator on website for a shop near you.  In the Palo Alto/Menlo Park area, visit Emily Joubert in Woodside.  Also, thanks Linda, you'll find them at Alyse Grace and Pink Tangerine.

Finally, an online link I love for creating your own gift labels. Fairly priced, intuitive design process. VistaPrint

Note to Self: Pets Not to Purchase

Trust me on this one.  Poor Tina tipped over one day and was never quite the same after that.  Nor were we.

Something special from Sunset & Sally

Dry-Cured Rosemary Turkey

Again, a Sally Rider Recommendation.  I'm trying it this year!  Thanks, S!

Yield:  Makes about 14 servings (with leftovers)

3 tablespoons sea salt or kosher salt
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried juniper berries
1 tablespoon black peppercorns
2 teaspoons anise seeds
1 turkey (14 to 15 lb.)
12 fresh rosemary sprigs (3 in. each)
12 cloves garlic, peeled
1/2 cup (1/4 lb.) unsalted butter, at room temperature
Pan Gravy

Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds.

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.

Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours.

Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer.

Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey.



Anderson Family Favorite

Sweet Potato Soufflé

• 1 1/2 pounds yams, peeled
• 1/8 tsp. hot pepper sauce
• 2/3 cup sour cream
• 1/2 cup brown sugar, firmly packed, divided
• 1/2 stick butter
• 1 tsp. lemon juice
• 3 Tbsp bourbon
• 5 egg whites
• 4 egg yokes
• 1 orange peel, freshly grated
• 1 1/2 tsp. coriander
• 1/2-1 cup chopped pecans
• 1 tsp. salt

1. Cook yams until tender. 
2. In blender, mixer, or food processor, process potatoes with sour cream, butter and bourbon. 
3. Add egg yolks, coriander, salt, hot pepper sauce, 1/4 cup brown sugar and lemon juice.  
4. In separate bowl, beat egg whites until stiff.  Gently fold into mixture. 
5. Sprinkle top with orange peel and perimeter with pecans and remaining brown sugar. 
6. Bake in 2 quart soufflé or other high-sided dish @ 400 degrees for 40-60 minutes or until firm to the touch.
7. Serves 6-8

Marching to a different drum/dressing-wise

I'm sure we all have our favorite stuffings but isn't it fun to mix it up once in a while?  I think so.  Thanks to Sally, who has always shared terrific recipes.  This was originally published in Sunset Magazine, November 2008.  Since we'll be cooking several birds, this will be a fun addition to the mix!

Artichoke Parmesan Sourdough Stuffing

Ingredients:

• 2 pounds sourdough bread, cut into 3/4 to 1 inch squares (about 2 loaves, 8 quarts total)
• 3 tablespoons butter
• 2 large onions, chopped (about 1 1/4 lbs. total)
• 1 pound mushrooms, rinsed & sliced
• 2 cups chopped celery 
• 1/4 cup minced garlic (about 12 cloves)
• 3 1/2 cups regular strength chicken broth
• 4 (6 ounce) jars marinated artichoke hearts (drained)
• 1 cup grated parmesan cheese
• 1 tablespoon poultry seasoning
• 1 tablespoon minced fresh rosemary or 1 1/2 teaspoons dried rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 2 large eggs (beaten)

Prep Time: 35 minutes

Total Time: 1 1/2 hours

Directions:

1. Spread bread cubes in a single layer on a 12 X 15 inch baking sheet.
2. Toast in a 350 degree oven until very crisp and golden brown, about 25 min.
3. Shake cubes after 15 min. and switch pan positions.  If making ahead, cool cubes and store in airtight container for up to 2 days.
4. In a 12 inch frying pan or 6-8 quart pan, melt butter over med. heat; add onions, mushrooms, celery, and garlic.
5. Cook, stirring often, until veggies are soft and tinged golden brown, about 25 min.
6. To release brown bits from the bottom of the pan add 1/2 cup broth; using a wooden spoon, scrape all brown bits from the pan bottom.
7.  In a large bowl, mix veggies, bread, artichoke hearts, cheese, poultry season, rosemary & salt and pepper.
8. Whisk together remaining broth and eggs, and pour over veggie bread mixture; stir until ingredients are well coated.
9. Use to stuff turkey or bake stuffing in a 4 1/2 to 5 qt. baking dish in a 350 degree oven for 30 min covered, then uncover and cook another 20 min.