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Tuesday, November 18, 2014

Turkey Day Menu and Shopping List

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 
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)

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

2 loaves of extra sourdough bread, double wrapped (for the dressing)
Whole wheat bread

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
Pie Crust Mix (4 if making pumpkin pie)
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

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
Alpen Cellars Gewurtztraminer
Santa Teresa - Rhum Orange or French Cointreau

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.)

  1. 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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