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A sumptuous Thanksgiving made simple.

A SUMPTUOUS THANKSGIVING MADE SIMPLE

Preparing Thanksgivingturkey with the trimmings is a tall order, even for the most experienced of cooks. To save you time and peace of mind when the holiday comes around, we've devised a menu with a step-by-step time guide for a feast that serves up to 12. The menu features traditional Thanksgiving foods that adapt well to the microwave.

The turkey is cooked firstin the microwave, and then browned in the conventional oven just before serving. The result is an extra-moist bird with a crisp, golden crust. This method works well because it frees the microwave oven the hour just before serving so that side dishes can be microwaved too.

Wild rice, favored for itsnutty flavor and high fiber content, is a perfect side dish for turkey. Shaped into a ring, with a filling of snow peas, it makes a handsome addition to a festive Thanksgiving table.

Souffles have a reputation for beingdifficult to prepare and easy to ruin, but our Souffle Stuffed Sweet Potato shells come out light and fluffy every time. The delicious filling is made with the potato pulp combined with seasonings and fluffy whipped egg whites.

To facilitate preparation, the rice,snow peas, sweet potatoes, and salad can all be made a day in advance, then heated a few minutes before serving.

Menu:

Seasoned Tom Turkey

Wild Rice Dressingwith Snow Peas

Whole-Wheat Rolls

Souffle Stuffed Sweet Potatoes

Cranapple Molded Salad

Two days before cooking:

1. Place turkey in drip pan and placein refrigerator to thaw.

2. Prepare turkey broth as directed intip for Wild Rice Dressing. (See recipe next page.)

Day before:

1. Prepare Wild Rice Dressing, cover,and refrigerate.

2. Prepare Souffle Stuffed Sweet Potatoes.(See below.)

3. Prepare Cranapple Molded Salad.(See below.)

Early in the morning:

1. Set table.

2. Unmold gelatin, cover, and refrigerate.

Three hours before meal:

1. Prepare turkey and microwave asdirected.

One hour before meal:

1. Place turkey in conventional oven.

Thirty minutes before meal:

1. Arrange pea pods in rice ring.

2. Heat rice ring and pea pods as directed.

3. Heat Souffle StuffedSweet Potatoes as directed. Fifteen minutes before serving:

1. Carve turkey.

2. Heat whole-wheat rolls2-3 minutes or until warm.

Perfect Turkey Every Time (Makes 12 servings)

14-pound turkey, thawed

2 apples, quartered

1 medium onion, quartered

1 stalk celery, quartered

Margarine or unsalted butter

Onion powder

Poultry seasoning

When turkey is completelythawed, remove giblets and set aside. Remove any excess fat from cavity. Wash turkey well; pat dry. Place apple, onion, and celery in main cavity. Sew opening closed and tie wings to body. Secure legs with string. Wrap wing tips to prevent overcooking. Place turkey breast-side down on microwave roasting rack or in 913 baking dish.

Cover turkey loosely with waxpaper. Microwave at High (100%) for 35 minutes. Cover. Microwave at High until heated through (30-35 minutes). Microwave margarine, onion powder, and poultry seasoning in small glass dish on High until margarine is melted (1-1 1/2 minutes). Brush the turkey breast with melted mixture.

Bake, uncovered, in preheated375|F. oven 40-60 minutes or until golden brown and meat thermometer registers 165|F. Let stand 15 minutes before carving.

Wild Rice Dressing with Snow Peas (Makes 12 servings)

2 cups wild rice

5 cups defatted turkey broth*

1 medium onion, chopped

2 Cloves garlic, minced

2 cups sliced mushrooms

1 tablespoon parsley

1 teaspoon salt substitute,if desired

1/4 teaspoon thyme

1/2 cup slivered almonds

1 teaspoon cooking oil

2 packages (6 oz. each) frozen snowpeapods

Combine rice, turkey broth, onion,and garlic in 3-quart casserole. Cover with casserole lid. Microwave at High (100%) until boiling (10-12 minutes). Then microwave at Medium (50%) until rice is tender (35-40 minutes). Add mushrooms, parsley, salt substitute, and thyme; cover. Microwave at High until mushrooms are tender (3-4 minutes). Combine almonds and cooking oil in small dish. Microwave at High until lightly toasted (1-1 1/2 minutes). Stir into rice mixture. Spoon rice mixture into 1 1/2-quart ring dish and pack lightly. Turn rice out on serving platter. The rice ring can be covered and refrigerated up to 2 days.

Just before serving, place plasticliner that holds frozen pea pods under running water. Gently separate pea pods and arrange in center of rice ring. Cover with plastic wrap. Microwave at High until pods are tender (5-7 minutes).

*Tip: To make turkey broth, combine6 cups water, 1 onion, 1 stalk celery, 5 peppercorns, 1 sprig parsley, and turkey giblets in 2-quart casserole dish. Microwave at High 15-20 minutes or until broth is seasoned. Strain broth; discard vegetables and giblets. Refrigerate broth so fat can easily be lifted from broth.

Souffle Stuffed Sweet Potatoes (Makes 12 servings)

Sweet potatoes need only a few seasoningsto bring out the best flavor. Here is a holiday recipe that eliminates the fattening ingredients often added to sweet potatoes.

6 small sweet potatoes

1/2 teaspoon salt substitute, ifdesired

2 eggs, separated

1 teaspoon allspice

1 cup milk

1/4 teaspoon cream of tartar

1/2 cup raisins

1/2 cup toasted pecans

Prick sweet potatoes several timeswith fork. Place in microwave on paper towel. Microwave at High (100%) until potatoes are tender (15-18 minutes); turn potatoes once during cooking. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out centers and leave 1/4 shell.

Combine potato pulp, salt substitute,egg yolks, and allspice in mixing bowl. Beat until smooth; add milk gradually. Beat egg whites and cream of tartar to form soft peaks. Fold egg whites and raisins into potato mixture. Spoon souffle mixture into each potato shell. Top each potato with pecans. Place stuffed potatoes on serving platter. Cover with plastic wrap. Potatoes can be refrigerated up to 1 day before serving.

Just before serving, microwavestuffed potatoes on High until heated through (9-11 minutes).

Cranapple Molded Salad (Makes 12 servings)

Using unflavored gelatin lets you controlthe amount of sugar and the type added. Fructose, which has a lower glycemic index than most other sugars, is the main sugar in whole cranberry sauce and orange juice.

2 packages (1/2 oz. each) unflavoredgelatin

2 cups orange juice

1 can (16 ozs.) whole cranberry sauce

1 cup chopped celery

2 cups chopped apples

1/2 cup chopped pecans

Sprinkle gelatin over orange juice andlet stand until softened (5 minutes). Microwave softened gelatin mixture on High (100%) until steaming hot (4-4 1/2 minutes). Stir in cranberry sauce until well mixed. Add remaining ingredients. Pour gelatin mixture in 1-quart mold; cover with plastic warp. Refrigerate overnight or up to 2 days.

Just before serving, turn mold upsidedown on serving platter. Place warm towel over mold and gently shake mold until gelatin is released. Serve immediately.
COPYRIGHT 1986 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:mostly microwave meal; includes recipes
Author:Nyenhuis, Jacquelyn
Publication:Saturday Evening Post
Date:Nov 1, 1986
Words:1121
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