TURKEY 101

First Thanksgiving to make a turkey? View the video below for step by step instructions. TIP: An alternative to the salt he suggests sprinkling on the turkey before putting it into the bag is garlic powder. It adds a GREAT flavor!  The onion in the bottom of the bag is optional, but the celery and flour are necessary to prevent the turkey from sticking to the bottom of the bag. Our own CCF tips for preparing a turkey are below.

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Coffee Cup Friends Hints & Tips
Novice Cook or Extremely Short on Time? Don’t “go it” alone. Ask your guests to bring a dish of food and you provide the turkey (plus other essentials). However, if you choose to make the entire dinner, select some of the recipes we offer below, or search the endless resources online. Add a package of store-bought rolls (warmed-up), cranberry sauce (from a can), make a batch of mashed potatoes, buy the gravy (from the store, KFC, Boston Market, etc.), add a second vegetable dish (such as a green bean casserole), and a relish plate (pickles, olives, etc.) equals DINNER! Of course, don’t forget to transfer store-bought items to festive bowls or other serving pieces. Then, hide the containers!

ANOTHER GREAT IDEA: Prepare your turkey a few days before Thanksgiving. Be sure to save the turkey broth in a jar. (Cool first without the jar lid.  Once cooled, screw on lid and refrigerate.) On Thanksgiving morning, neatly lay turkey slices in a oven-proof Pyrex and pour broth over top. Microwave (covered) until thoroughly heated OR bake (covered with foil) in 350 degree oven for 45 minutes – 1 hour. Just baste occasionally to keep moist.  Optional: Top turkey with 4 sage leaves (to be removed before serving), 1 sliced apple (peeled), and a sprinkle of brown sugar before reheating.

Clean the bathroom and quickly dust. Then, concentrate on the menu but don’t overly sweat the preparations. Just remember… as important as the food is for a Thanksgiving Dinner, even more important is the celebration and gratitude that comes from being with family and friends. Focus on these for a joyful day. And, remember to THANK GOD for it all! For all blessings come from Him!

CCF’s VERY OWN QUICK TIPS FOR FIXING YOUR FIRST TURKEY:
Go with a smaller turkey. (If you’re preparing for many people, get two or more smaller turkeys instead of a larger one. They’ll cook faster and will be easier to clean.) Buy a tried-and-true popular brand and look for sales.  Make stuffing / dressing separately.

1. Preheat your oven according to directions included with the turkey (usually 350°).

2. With a clean sink, remove outer wrappings and remove extra turkey parts in the cavities of the turkey (wrapped in plastic). You can boil these or, as many do, just throw away. If putting your hand inside grosses you out, put on disposable latex gloves.

3. Then, thoroughly rinse off (inside and out) the turkey. Pat dry with paper towels and spray top and sides of turkey with a vegetable spray and sprinkle on garlic powder. Using a browning bag (purchased at the store) flour the bag according to directions. Place into a large cake pan or similar pan, with sides, for support.

4. Place turkey into browning bag and seal.  Make a few small slits in top of bag for steam to escape. Put in oven for time directed. Set timer.

5. Thoroughly clean surfaces (counter top, sink, etc.) that came into contact with the turkey or its juices.

It’s important that the turkey is thoroughly cooked. Remove from bag and place on a platter, ready to carve. After dinner, be sure to remove the rest of the meat as soon as possible from the bone and refrigerate to prevent spoilage. Great for sandwiches and other dishes after Thanksgiving. Or, it can be frozen. Enjoy! (Recipes coming after Thanksgiving.)

START YOUR THANKSGIVING MEAL WITH …
A good scoop of orange sherbet in the bottom of a clear glass. (Clear plastic tumblers work great.) Pour cranberry juice over top and serve glasses on a tray.  Or, bring out a bottle of chilled Martinelli’s.

MAKE-AHEAD MASHED POTATOES
Boil 8-10 potatoes and mash (add a small amount of scalding milk to help avoid lumps) Mix one (8 oz.) package of cream cheese and one cup (8 oz.) of sour cream. Garlic salt to taste. Combine above and top with chives and butter. Makes about a 9″ x 9″ pan. Bake at 350 for 30 min.  Can be made before and refrigerated or frozen.

For larger servings:  A 5 lb. bag of potatoes = a 13″ x 9″ pan on the average and use 2 pkgs. of cream cheese and a 16 oz container of sour cream.  Bake at 350 for 1 hour.

GERMAN APPLE STUFFING
1 lb. loaf of day-old bread, cut into 1/2″ cubes
1/3 cup margarine
1 medium (1/2 cup) onion, chopped
1/2 cup chopped celery
1/4 cup raisins
1/4 tsp. salt and 1/8 tsp. pepper
2 cups milk
2 eggs, lightly beaten
2 med.-size apples, pared, cored, and chopped (3 cups)

Preheat oven to 375 degrees. Place bread cubes on cookie sheet and bake for 5 minutes. Transfer to large bowl. Lower oven to 350°. Melt butter in a saucepan. Stir in onion, celery, salt, and pepper. Cook 3 minutes. Pour over bread. Add milk and eggs; stir to moisten. Gently stir in apples and raisins. Spoon into a greased 6-cup baking dish; cover. Bake at 350° for 1 hour. Makes 8 servings

CHOPPED BROCCOLI with CASHEWS
(A switch from the typical green bean casserole)
1 pkg. frozen chopped broccoli (cook to pkg. directions)
2 Tbsp. butter
1/2 c. chopped onion
1/2 cup salted cashews
1/2 tsp. lemon juice

Melt butter in medium skillet. Sauté onions until tender, about 5 minutes. Add cooked, drained broccoli and cashews. Cook until heated through. Stir in lemon juice, salt and pepper to taste. Makes 6 servings. Optional: Add 1 can Cream of Chicken Mushroom condensed soup (no added water) when you add the broccoli and cashews. Heat thoroughly.

FLUFFY LIME JELLO SALAD
1 can (2 1/2 cups) crushed pineapple (drain and reserve 1 cup syrup)
2 (3 oz.) pkg. lime gelatin
2 (3 oz.) pkg. cream cheese, softened
1/2 cup light mayonnaise
1/2 cup cold water
1 cup miniature marshmallows
1 medium carton Cool Whip

To pineapple syrup, add lime gelatin; heat and stir until dissolved. Add cream cheese and mayonnaise; beat smooth with mixer. Stir in cold water, drained pineapple and marshmallows. Chill until partially set. Fold in Cool Whip into lime mixture. Turn into 9x13″ pan/dish and chill until firm. Makes 15-20 servings.

MANDARIN ORANGE SHERBET SALAD
1 pkg. (6 oz.) orange flavored gelatin
1 cup boiling water
1 cup orange juice
2 cups orange sherbet
1 cup drained mandarin oranges (OR 1 cup drained pineapple tidbits)

In small mixer bowl, dissolve gelatin in boiling water. Add orange juice and sherbet; blend at low speed until sherbet is melted and mixture is smooth. Chill until thickened but not set, about 45 minutes. Fold in oranges. Pour into lightly sprayed (vegetable spray) 8″ square pan. Chill until firm, about 1 1/2 hours. (Recipe can be doubled. Use a 13x9″ Pyrex pan.)  Serves 4-6

SWEET POTATOES (New cook? Use canned Yams and “doctor-up” or use the following recipe which can be made in advance and refrigerated. Don’t bake or add marshmallows until “day of”.)

3 medium sweet potatoes, scrubbed and pricked
4 Tbsp. butter, stick softened
1/2 cup brown sugar
1/3 cup granulated sugar
1/2 teaspoon cinnamon
dash of nutmeg
1 bag mini-marshmallows
pecan pieces or walnut pieces (optional)

Prick and boil your potatoes for about 40 to 50 minutes and check for doneness; usually if knife can easily slide through. Let them cool and peel. Preheat oven to 350°. Put potatoes in 2 quart greased casserole dish and add all ingredients except marshmallows. Mash potatoes and ingredients really well; using an electric mixer or hand mixer works best. Heat for about 20 minutes. Turn your oven up to 400 degrees and add marshmallows. Put marshmallows on top of the sweet potatoes and heat for about 5-10 minutes or until browning on top. (Check after 5 minutes to avoid over-browning.)

NO CRUST, LOW-FAT PUMPKIN PIE (DELICIOUS!)
1 can (12 oz.) evaporated milk, nonfat
1/2 cup Egg Beaters
3/4 cup Splenda (granulated)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 can (15 oz.) pumpkin

Preheat oven to 425 º. Mix sugar and spices in a small bowl. Beat eggs in large bowl.

Stir in pumpkin and sugar and spice mixture. Mix well. Slowly stir in evaporated milk. Pour into well-greased 9” deep glass pie dish.  Bake for 15 minutes. Turn oven down to 350º.Bake for an additional 45-50 minutes or until knife inserted in center comes out clean. Cool for 2 hours and serve. Serves 8. Top with whipped cream.

PUMPKIN TRIFLE Yield: 12 to 15 servings
2 cups prepared crumbled unfrosted spice cake
1 (16 ounce) can pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon EACH:  ground nutmeg, ginger, allspice
2 1/2 cups cold non-fat milk
4 small boxes instant butterscotch pudding mix
2 cups whipping cream
Maraschino cherries (optional)

Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3-quart serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth. Spoon half into the serving bowl.

Sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream. Sprinkle the reserved crumbs on top, around the edge of the bowl. Place cherries in the center, if desired. Cover and chill at least 2 hours before serving.

DELICIOUS LOW-CAL PECAN PIE
1 Tbs plus 1/8 tsp salt
1/3 cup plus 1/4 cup sugar
3 1/2 oz pecan halves
3 Tbs all purpose flour
3/4 cup egg substitute
1 1/2 tsp vanilla extract
1/4 cup dark corn syrup
9 inch unbaked pie shell
2 Tbs reduced calorie tub margarine melted
1 tsp thawed frozen pineapple juice concentrate

Mix all the ingredients except flour and pecans and bring to a boil in a large saucepan then add the flour and pecans. When mixture starts to thicken remove from heat and then pour into the pie crust. Bake Helens Lo Cal Pecan Pie at 350 degrees or until golden brown on edges.
COFFEE CUP FRIENDS

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COUNTDOWN TO THANKSGIVING

INTERESTING FACTS ABOUT TURKEYS

Article by Ann -- Thanksgiving Turkey

Article by Judi -- Turkey TimeFinal thought:

Do all that you can prepare for Thanksgiving, but remember what is at the heart of this very special day of the year. It’s a time where family and friends come together to give thanks to God for His abundant blessings. There are many lonely people, people who have lost their spouses, or those who are “down on their luck”.  Look around you. Do you see them? Open your hearts and maybe even your homes, to be Christ to them; to show compassion and share the love that God first showed you.  Hebrews 13:2 If you are uncomfortable inviting others into your home, there are other opportunities to help this holiday season. Give to your local food bank or help at a local shelter. As you bless others, God will bless you. He already has! Happy Thanksgiving!

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