The list is organized by department to make it easier to shop. The
menu for a truly outstanding Turkey day follows. Various useful recipes are also included.
Meat Dept
One 25 lb. Tom turkey
2 Turkey
wings
Bacon (breakfast)
Breakfast sausage
Canned Fruit
1 (15 Ounce) can Libby's
100% Pure Pumpkin (if making
pumpkin pie)
Vegetable /Fruit Department
6 large Carrots
1 Head of Celery
(not hearts but whole)
Head of fresh
garlic
6 Roma or Red
Delicious Apples (dressing)
7 Pippin or
Granny Smith apples (for pie)
5 large Yellow
cooking onions
6 Bosh Pears
3 fresh lemons
2 pounds small
white pearl onions
8 pounds of Idaho potatoes (bargain bags
are notoriously full of bad ones so pick these out yourself)
6 Red yams (if
you want candied yams)
2 packages Fresh
Cranberries
1 Red onion or
Vidalia sweet
Baking Area -Spices
or condiments (check to see if you have already)
Ground red pepper
Whole dried bay
leaves
Ground black
pepper
Ground white
pepper
Salt
Ground sage
Ground nutmeg
Ground thyme
Ground cinnamon
Bourbon vanilla
extract
Ground cloves
Baking powder
1 (12 Fluid
ounce) can Carnation Evaporated Milk (if making pumpkin pie)
Beverages
Bottle of inexpensive
white cooking wine (Chablis, Rhine wine or sauterne)
Bottle of inexpensive
sherry cooking wine (Madeira, Cream sherry)
Small bottle of
dark rum (cooking quality) if making Pumpkin rum cake
Bakery
2 loaves of extra sourdough bread,
double wrapped (for the dressing)
Whole wheat bread
Bagels
Groceries
One 10-ounce box
of currents
One 10-ounce of golden
raisins
8 cans of low
(reduced) salt chicken stock
75 feet- 18-inch
wide Heavy Duty Reynolds Wrap Aluminum Foil
5 pounds
granulated sugar
1 pound light
brown sugar
5 pounds all
purpose flour
Powdered Sugar
Coffee
Pie Crust Mix (4
if making pumpkin pie)
Cornstarch
French Vanilla no-sugar
coffee-creamer
Bulk Splenda like
sugar (I make the pies with no white sugar)
1 pkg. Miniature marshmallows
(if you want candied yams)
Smoked salmon 8
oz.
Light Cream
cheese with chives
Bisquick Mix
2 Crescent rolls
DAIRY
2 pints heavy
cream
1 quart whole
milk (not skin milk)
1 Reddi-Whip Real
Whipped Cream
4 pounds sweet
butter
1 doz large eggs
Frozen Foods
1 large package Birdseye Baby Garden Peas
Thanksgiving Turkey Day Menu
Oven Roasted Turkey
Sage Currant and
Apple Dressing
Mashed Idaho Potatoes
Fresh Baby Garden Peas
Madeira Turkey
Gravy
Creamed Peppered Pearl Onions
Fresh Cranberry
Sauce
Candied Yams with
Marshmallow Topping
Port
Santa Teresa -
Rhum Orange or French Cointreau
Desserts
Pear Pie
Apple Pie
Pumpkin pie
Pumpkin cake
English Plum
Pudding Flambé with Brandied Hard Sauce
Libby's Famous Pumpkin Pie
"Whether you're hosting a
festive party or a casual get-together with friends, our Famous Pumpkin Pie
will make entertaining easy!"
Preheat oven to 425 F.
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION®
Evaporated Milk
Combine sugar, salt, cinnamon, ginger
and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and
sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce
temperature to 350 F and bake for 40 to 50 minutes or until knife inserted near
center comes out clean.
Cool on wire rack for 2 hours. Serve
immediately or refrigerate. (Do not freeze, as this will cause the crust to
separate from the filling.)
Sour Dough Apple Current Sage Dressing
This
may be prepared the day before and considering the amount of work that goes on Turkey
day, it’s a very good idea to prepare a day ahead and store in two (2) 2-1/2
gallon zip lock bags. Undersalt the dressing if it’s cooking in a brined bird.
This dressing may also be used on any fowl or with pork.
Enough
for one 25 pound Turkey.
5
stalks fresh celery, diced
2
yellow onions, peeled, diced
6
Roma Apples, cored, peeled, diced
a 10
or 12 ounce box of currents
1 pound
of golden raisins
½ ~
1 pound of raisins
1 ½
~ 2 loafs of extra sourdough bread1, plastic wrapped,
processed
with food processor to medium bread crumbs.
4~5
sticks of melted sweet butter
1 ½~2
tablespoons black pepper
Salt
to taste (under salt if using a brined turkey)
3~4
tablespoons of ground sage (to taste)
Use a really giant bowl or
use a stock pot. Make bread crumbs out of the
sour dough bread
a little at a time and process in the food processor not too fine. Peel and coarsely
pre-chop onions and process in the food processor not too fine. Coarsely
pre-chop the celery and process in the food processor not too fine. Peel and
core apples and and process in the food processor to raisin sized chunks or
slightly larger. Add all other ingredients and mix well. Taste the blend. Add
more sage if needed. Under salt the dressing if it’s cooking in a brined bird
as the brining has salt in it. Tightly pack dressing into the neck cavity and
main cavity of the bird. Follow directions for roasting a dressed turkey. Do
not add any form of un-cook meat to dressing.
Any roasting error could prevent the internal temperature from reaching
a sufficiently high temperature to kill any bacteria present. I suggest using a
direct indicating thermometer stuck deep in the bird insuring that the internal
temperature exceeds 160oF for at least 20 minutes. If you are preparing the dressing the
day ahead, remove the dressing from the refrigerator the same time as the
turkey, allowing it to come up to room temperature, if possible.
Cook any extra dressing in
the oven in a tightly cover chaffing or casserole dish for 1 hour at 350F. (Add
extra salt to extra stuffing not cooked in bird, if needed, if you under salted
for a brined turkey.)
Notes:
- I do not use dry bread crumbs or stale bread as it’s too difficult to chop in the food processor. Sour dough bread that is wrapped (either sliced or whole loaf) being a little moister make good bread crumbs in the food processor and does not require re-hydration.
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