I've collected my favorite ideas for everything you'll need to put Thanksgiving dinner on the table. Peruse these ideas below for Thanksgiving Day dinner inspiration:
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Sunday, May 1, 2011
More Thanksgiving Turkey Tips
Stuffed Whole Turkey Roasting Guide
Thermometers & Food Safety
Temperature is the definitive guide to doneness. To assure that the turkey and stuffing have reached a safe temperature, always use a meat thermometer when you roast turkey. Whenever you insert a meat thermometer into the turkey to check the temperature, make sure it is not touching any bones. Since the bones conduct the heat of the oven, they will be hotter than the rest of the meat, and will therefore give an inaccurate temperature reading. When buying a meat thermometer, look for an easy-to-read dial with a stainless-steel face and shatterproof lens. If you're unsure whether your meat thermometer is accurate, you can check for accuracy by submerging at least 2 inches of the pointed stem in boiling water. An accurate thermometer should read 212° F, the boiling point of water.
Rules of Stuffing
- For an 8 to 12 lb. turkey, roast in a 325 degree Fahrenheit oven for 3 to 3-1/2 hours.
- For a 12 to 14 lb. turkey, roast in a 325 degree Fahrenheit oven for 3-1/2 to 4 hours.
- For a 14 to 18 lb. turkey, roast in a 325 degree Fahrenheit oven for 4 to 4-1/4 hours.
- For an 18 to 20 lb. turkey, roast in a 325 degree Fahrenheit oven for 4-1/4 to 4-3/4 hours.
- For a 20 to 24 lb. turkey, roast in a 325 degree Fahrenheit oven for 4-3/4 to 5-1/4 hours.
Thermometers & Food Safety
Temperature is the definitive guide to doneness. To assure that the turkey and stuffing have reached a safe temperature, always use a meat thermometer when you roast turkey. Whenever you insert a meat thermometer into the turkey to check the temperature, make sure it is not touching any bones. Since the bones conduct the heat of the oven, they will be hotter than the rest of the meat, and will therefore give an inaccurate temperature reading. When buying a meat thermometer, look for an easy-to-read dial with a stainless-steel face and shatterproof lens. If you're unsure whether your meat thermometer is accurate, you can check for accuracy by submerging at least 2 inches of the pointed stem in boiling water. An accurate thermometer should read 212° F, the boiling point of water.
Rules of Stuffing
- Never stuff a turkey the night before cooking.
- Allow 3/4 cup of stuffing for each pound of turkey. For example, 9 cups of stuffing will sufficiently stuff a 12-pound bird.
- Don't stuff the bird too tightly; it won't be fully cooked when the turkey is done.
Party Planning Details
I think one of the best parts of hosting a dinner or a special event is seeing how your hard work and efforts bring happiness to the faces of the people you've invited. You want everything to be just right, so make sure you give yourself enough time to prepare in advance for the event. The worst thing you can do is wait until the last minute, rush around trying to get everything in order and then be too tired to enjoy the company of your guests.
If you're hosting a holiday dinner, take the time now to shop for non-perishable items--things like baking goods, plastic wrap, food containers, etc. As the day of your event approaches, create a list of things you have to do so that you won't forget anything. A few days before your party, make sure you have all of the ingredients you'll need for all of the recipes you'll be using and that you have the right size cookware called for in the recipes.
Your list of things to do should include preparation tasks, such as thawing the turkey and baking pies, along with the time each task will take. We've probably all heard the horror stories from friends and co-workers of individuals who somehow forgot to thaw the turkey and woke up Thanksgiving morning to discover a still-frozen turkey.
The evening before your event is a good time to do tasks like filling containers with flowers, putting together centerpieces, setting out your linens, flatware and place settings. These are tasks that you likely won't find time to do if you wait until the day of to do.
If you're hosting a holiday dinner, take the time now to shop for non-perishable items--things like baking goods, plastic wrap, food containers, etc. As the day of your event approaches, create a list of things you have to do so that you won't forget anything. A few days before your party, make sure you have all of the ingredients you'll need for all of the recipes you'll be using and that you have the right size cookware called for in the recipes.
Your list of things to do should include preparation tasks, such as thawing the turkey and baking pies, along with the time each task will take. We've probably all heard the horror stories from friends and co-workers of individuals who somehow forgot to thaw the turkey and woke up Thanksgiving morning to discover a still-frozen turkey.
The evening before your event is a good time to do tasks like filling containers with flowers, putting together centerpieces, setting out your linens, flatware and place settings. These are tasks that you likely won't find time to do if you wait until the day of to do.
Saturday, April 30, 2011
Spiced Pecan Hostess Gift
If you've been invited to a Thanksgiving dinner, show your appreciation to your host or hostess with a thoughtful Spiced Pecan Hostess Gift.
Nutritious and delicious—nuts are a satisfying ending to a meal, work well as ingredients to a variety of dishes and almost any baked good, and can be savored by themselves as a snack. Their unique flavor adapts to a host of seasonings, including salty, spicy, sweet, or, as this recipe features them, a combination of all three.
RECIPE
Spicy Pecans
Makes 2 cups
Walnuts, almonds, and cashews may be prepared in the same way as explained here.
Nutritious and delicious—nuts are a satisfying ending to a meal, work well as ingredients to a variety of dishes and almost any baked good, and can be savored by themselves as a snack. Their unique flavor adapts to a host of seasonings, including salty, spicy, sweet, or, as this recipe features them, a combination of all three.
RECIPE
Spicy Pecans
Makes 2 cups
Walnuts, almonds, and cashews may be prepared in the same way as explained here.
- 3 tablespoons vegetable oil
- 2 cups pecan halves
- 1/2 cup plus 1 tablespoon sugar
- 1 tablespoon coarse salt
- 1 1/2 tablespoons freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- Heat oil in a heavy-bottomed skillet over medium heat. Add the pecans, and sprinkle 1/2 cup sugar over them. Sauté until pecans become golden and the sugar caramelizes.
- Remove pecans from the pan, and toss in a bowl with salt, black pepper, cayenne pepper, and remaining 1 tablespoon sugar. Serve warm or at room temperature. Store in an airtight container.
Classic Thanksgiving Side Dish
Learn a new twist on an old favorite—Mashed Potatoes with Herbs, a flavorful variation to a traditional side dish.
Rich and creamy, mashed potatoes are great to serve by themselves or as a classic Thanksgiving side dish. This ubiquitous dinner item inspires a host of variations, including decadent savory white and sweet potatoes, pungent garlic mashed potatoes, onion and sage potato puree, and flavorful stuffed potatoes in pumpkin shells. This Thanksgiving, I've decided to make mashed potatoes with herbs—an unusual but flavorful alternative to plain mashed potatoes.
To find more ideas for everything you'll need to put Thanksgiving dinner on the table, visit our Food & Drink community for more Thanksgiving recipes.
RECIPE
Mashed Potatoes with Herbs
Serves 6 to 8
For stiffer mashed potatoes, use only 1/2 cup milk or cream; for creamier potatoes, add another 3 tablespoons butter.
Rich and creamy, mashed potatoes are great to serve by themselves or as a classic Thanksgiving side dish. This ubiquitous dinner item inspires a host of variations, including decadent savory white and sweet potatoes, pungent garlic mashed potatoes, onion and sage potato puree, and flavorful stuffed potatoes in pumpkin shells. This Thanksgiving, I've decided to make mashed potatoes with herbs—an unusual but flavorful alternative to plain mashed potatoes.
To find more ideas for everything you'll need to put Thanksgiving dinner on the table, visit our Food & Drink community for more Thanksgiving recipes.
RECIPE
Mashed Potatoes with Herbs
Serves 6 to 8
For stiffer mashed potatoes, use only 1/2 cup milk or cream; for creamier potatoes, add another 3 tablespoons butter.
- 2 1/2 pounds russet potatoes
- 1 teaspoon salt, plus more to taste
- 3/4 cup milk or heavy cream
- 5 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup mixed chopped fresh herbs, such as parsley, chives or basil
- Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a 4-quart saucepan, and cover with water. Stir in 1 teaspoon salt. Place pan over medium heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with a knife. Drain the potatoes and return them to the pan.
- Heat milk or cream in a medium saucepan over medium heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a stainless-steel bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a spoon until smooth, about 1 minute.
- Stir in butter until fully melted and well incorporated. While stirring constantly, slowly pour in hot milk. Mix in fresh herbs, pepper, and salt to taste. Serve.
Baking Holiday Pies
A day of pie baking helped my friend Sara Smith make fabulous pies for the holidays.
Some people have a penchant for baking. Others have a totally different attitude toward baking and avoid it completely—not even the holidays can persuade them to step into the kitchen. My friend Sara Smith belongs to the latter category, having baked only one pie in her life (and that was during a high school home economics class).
Last year, I invited Sara for a visit and a primer in the finer points of pie baking. Longtime food contributor to "Recipes" Tracey Seaman joined the group and shared her helpful advice on making great piecrust. Tracey and I explained how to prepare a basic, all-purpose piecrust using both a hand-blended technique and a food processor. We then demonstrated for Sara some different methods for embellishing the edges of a completed piecrust. Finally, Sara and I each made a pie from my recipe collection, one was an acorn squash-custard pie, the other was a pumpkin-molasses pie.
RECIPES
How to Make Homemade Pastry
Pastry dough is the medium for all types of pies and tarts, both sweet and savory.
Acorn Squash Custard Pie
Acorn squash gives a superb color to this unique pie.
Sugar Pumpkin Molasses Pie
This classic pumpkin pie caps off the Thanksgiving feast.
SPECIAL THANKS
Sara Smith
Tracey Seaman, Professional chef & Contributor to "Recipes"
RECOMMENDED READING
Better Homes and Gardens®, "Better Homes and Gardens"® New Cook Book (12th ed.)
Some people have a penchant for baking. Others have a totally different attitude toward baking and avoid it completely—not even the holidays can persuade them to step into the kitchen. My friend Sara Smith belongs to the latter category, having baked only one pie in her life (and that was during a high school home economics class).
Last year, I invited Sara for a visit and a primer in the finer points of pie baking. Longtime food contributor to "Recipes" Tracey Seaman joined the group and shared her helpful advice on making great piecrust. Tracey and I explained how to prepare a basic, all-purpose piecrust using both a hand-blended technique and a food processor. We then demonstrated for Sara some different methods for embellishing the edges of a completed piecrust. Finally, Sara and I each made a pie from my recipe collection, one was an acorn squash-custard pie, the other was a pumpkin-molasses pie.
RECIPES
How to Make Homemade Pastry
Pastry dough is the medium for all types of pies and tarts, both sweet and savory.
Acorn Squash Custard Pie
Acorn squash gives a superb color to this unique pie.
Sugar Pumpkin Molasses Pie
This classic pumpkin pie caps off the Thanksgiving feast.
SPECIAL THANKS
Sara Smith
Tracey Seaman, Professional chef & Contributor to "Recipes"
RECOMMENDED READING
Better Homes and Gardens®, "Better Homes and Gardens"® New Cook Book (12th ed.)
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