Thanksgiving Guide2016

Transcription

1 Thanksgiving Guide2016 Pre-order yourturkey today! WewilbeclosedThanksgivingDay

2 ourdelihasalofyourholidayfavorites! alnaturalandreadytoserve CookedW holeturkeys Ourpre-cookedturkeysmustbe cooked/warmedfor1-2hours dependingonweight. Preheatovento325 Funtilitreaches aninternaltemperatureofatleast 165 F.Pre-cookedturkeysby November23 rd. Organicin-housesides GreenBeans &RoastedMushrooms CauliflowerMash GarlicMash BakedSweetPotatoes ButernutPecanSquash Marcie spies PecanPie PumpkinPie ApplePie Strawbery-Rhubarb PeachandTri-BeryPie Co+opportunityThanksgivingGuide2016

3 Co+opportunityThanksgivingGuide the turkey How muchwilineed? Agoodruleofthumbis lbsperperson,whichleavesenough forsecondsandleftovers. 8-12lbs serves lbs serves lbs serves lbs serves16-20 PreppingDeepChiledTurkeys Theturkeysfrom DiestelFarmsandShelton'scome"deep chiled,"whichmeanstheyarefreshandhavebeennever beenstoredbelow28 F,whichisjustenoughtomakethe birdfirm andslightlyicecrusted,butnotfrozen.this temperaturecontrolensuresfreshnes,quality,flavorand sasafety.storetheturkeyinyourfridgeuntilyouarereadyto prepthebird.werecommendrunningchilywateroverthe birdstilinit'splasticwrap,orsubmergingitinacoldwater bathbeforecookingtotakeawayanyremainingiceor firmnes.makecertainthattheturkeyisinaleak-proof packageorazipper-sealplasticbag.thispreventsbacteriain thesuroundingenvironmentfrom beingintroducedintothe food,andpreventsthepoultrytisuesfrom absorbingwater. DealingwithFrozenPoultry Ourducks,pheasantsandgeesearefrozen.Tothaw,keepyour birdwrapped,placeitinapanandletitstandinthe refrigeratorroughly24hoursforeach5pounds.tothawwith wateronthedayofcooking,placethewrappedbirdinacold waterbathandletsitfor30minutesperpoundofthebird. Ma Makecertainthattheturkeyisinaleak-proofpackageora zipper-sealplasticbag.changethecoldwaterevery30minutes. Afterthawingincoldwater,theturkeyshouldbepreppedand cookedimmediately.thissameprotocolappliestofrozen turkeysaswel,pleasenotetheweightandmakesureyouhave suficienttimetothawiftheturkeyislarge. Tobrineornottobrine? Takingthetimetobrinecanbethediferencebetweenadry turkeyandawonderful,moistone.thesaltandsugarcreatea chemicalreactionthatenablesthebirdtoretainmoreofits moisturewhenitcooks,upto15%.thisaltranslatesintoa moist,deliciousbirdandsuperbdrippingsformakinggravy. StorageandHandlingGuidlines Storeuncookedturkeyinunopenedwrapperunder refrigerationat40 Forbelowuntilyouarereadyto cookit. Stufturkeyjustbeforeroasting,notaheadoftime. Neverpartialycookturkey,thencookitcompletely later. Onceroasted,stufingshouldberemovedfrom turkeythenrefrigerated. Don tleavecookedturkeyorstufingatroom temperaturemorethantwohours.placeinthe refrigeratorassoonasmealisover. Cookedpoultrymaybekeptintherefrigeratorfor 3-4days. BasicBrine 1/2galonwater 1cupgranulatedsugar 1cupkoshersalt 3driedbayleaves Gentlyheatwaterandaddsaltandsugar;stirtodisolveandaddbay leaves.alowtocoolcompletely.removeinnardsfrom cavityofturkey andreserveinseparatecontainerintherefrigerator.rinseturkeyand patdry.pourbrineoverturkeyintobrinebagorpotifusing,makingsure tosubmergeturkey.coverorclosebagandrefrigeratefor12-24hours. Removefrom brineandrinseandpatdry.cookasplanned.

4 roastingtheturkey Preparation Removewrapperfrom turkey.removehocklockfrom legs,pulneckandgibletsfrom cavities.rinseturkeyinside andoutwithcoldwater. Stufcavitieslightlywithstufing,ifdesired. Skewercavityopeningstosecurestufing.Tielegstogether, twistwingtipsundertheback. Washhands,utensilsandcountertopswithhotsoapy waterafterpreparingyourturkey. BakingPreparation Placeturkeybreastup,inshalowroastingpan.Preheat ovento325 F. Brushturkeywithoilormeltedbuter.Insertmeat thermometerintothickestpartofinnerthigh,nottouching thebone. Coverturkeylooselywithatentofaluminium foilto preventsplateringandoverbrowning.placeonthelower rackintheoven. Roastat325 Fusingtheroastingtimetable(below)asa guideline.theturkeyiscookedwhenthemeatthermometer reads Fatthethigh,or Fwhenitis placedatthebreast. Foreasyslicinglettheturkeystand20minutesafter removingfrom theoven. TurkeyRoastingTimetable Approximatetimesat325 F TurkeyWeight Unstufed Stufed 8-10lbs 21/2-3hours 3-31/2hours 10-14lbs 3-31/2 31/ lbs 31/2-41/ lbs 31/2-41/2 41/2-51/ lbs /2-61/ lbs 41/2-6 61/2-71/2 StufingTip: Forevencooking, Ifyouchoosetostufyourturkey, bakestufingina theingredientscanbeprepared separatecaserole aheadoftime.separatewetanddry dish,versusin ingredients,andchilwetingredients thebird. (buter/margarine,cookedceleryand onions,broth,etc.)untilreadytoprepare. Mixwetanddryingredientstogetherjustbeforefilingthe turkeycavities.filthecavitiesloosely.cooktheturkey immediately.useafoodthermometertomakesurethecenter ofthestufingreaches165 F. Co+opportunityThanksgivingGuide2016

5 recipes change up the traditional recipes! Try these and more at: strongertogether.coop/coop-kitchen Mashed Potatoes with Greens Cranberry Sauce with Pinot & Figs I /2 cup butter, softened & divided 6 cups shredded kale, cabbage, or other greens I /2 cup thinly sliced green onions (white & light green parts only) 1/4 cup low sodium chicken broth Kosher salt & freshly ground black pepper, to taste 4 lbs russet or Yukon gold potatoes, peeled, diced I tbsp salt 4 oz cream cheese I cup milk I. Melt 2 tbsp butter over medium-high heat. 2.Add kale and green onions; stir to coat. 3.Add broth; cover and cook, stirring often until tender. 4.Add salt and pepper to taste. 5. Transfer to a bowl and cover to keep warm. Bring potatoes, salt, and water to a boil over high heat. 6. Reduce heat to medium and simmer 20 minutes or just until potatoes are tender. 7. Drain water, and let potatoes stand for 3 minutes or until dry. 8. Mash until smooth; stir in cream cheese and 4 tbsp butter; fold in kale mixture. 9. Microwave milk at high for I to 2 minutes and stir I /2 warm milk into potato mixture. I I.Add up to 1/2 cup more milk I tbsp at a time and stir until mixture thickens (mixture will firm up as it chills) 12. Season with salt and pepper. 13. Transfer mixture to a greased 2 I /2-qt baking dish. 14. Dot with remaining 2 tbsp butter and serve warm. I 1/2 cups pinot noir 12 dried figs (halved if small, quartered if large) Base Cranberry Sauce (recipe follows) 2 tbsp high-quality balsamic vinegar Base Cranberry Sauce 2 tbsp canola oil I /2 cup honey I tbsp grated ginger I /4 cup orange juice I large shallot, finely diced I /2 cup granulated sugar 3/4 cup brown sugar pinch Kosher salt I lb fresh or frozen cranberries I. In a small saucepan, bring wine to a simmer. 2. Remove from heat, add the figs and let soak until soft (about 30 minutes) 3. Drain and add the figs to the Base Cranberry Sauce and cook another minute or so. 4. Stir in balsamic vinegar; add some soaking liquid into the sauce (optional) Base Cranberry Sauce I. In a large pot, heat canola oil over medium heat. 2. Add the ginger, shallots, and cook, stirring until soft and fragrant 3. Stir in brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. 4. Cook and stir until sugar dissolves and mixture is nice and bubbly. 5. Add half the cranberries and cook, stirring occasionally until the cranberries pop and the mixture thickens. 6.Add the remaining cranberries and cook another 5 minutes. Classic Turkey Gravy 4 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups chicken stock (see Tips for using turkey drippings from roasted turkey) 2 tablespoons white wine 3/4 teaspoons dried parsley 3/4 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon white pepper 1 large pinch fresh chopped sage (or 1/4 teaspoon dried sage) 1/4 cup heavy cream 1. In a medium saucepan over medium heat, melt the butter. 2. Add the flour, whisking constantly to form a white, paste-like roux 3. Slowly whisk in chicken stock 1/2 cup at a time. 4. When all the stock is incorporated, add the wine, herbs and spices, stir and bring the mixture to a simmer for 10 minutes. 5. Reduce heat, add cream and stir. Serve immediately. Serving Suggestion: Sage gives this gravy a distinct fall flavor which is perfect atop turkey, chicken, stuffing, potatoes or biscuits. Co+opportunity Thanksgiving Guide 2016

6 recipes strongertogether.coop/coop-kitchen Cranberry Pecan Skillet Stuffing Sweet Potato Upside Down Pie 4-5 cups vegan multigrain bread, cubed & toasted 2 tbsp oil 2 garlic cloves, minced 2 cups onion, diced, 1/2 cup carrots, diced 3/4 cup celery, diced 1/4 cup green bell pepper, diced 1 cup button mushrooms, sliced 1 tsp dried sage 1 tsp dried thyme 1 tsp dried rosemary 1/2 cup vegetable broth 1/3 cup dried cranberries 1/2 tsp salt 1/4 tsp ground black pepper 1.Preheat oven to 375 F 2. In a large iron skillet, heat 2 tbsp olive oil over medium-high heat and sauté garlic, onion, carrots, celery and green bell pepper. 3. Add the mushrooms and dried herbs and continue to cook for a few minutes until tender. 4. Stir in the vegetable broth, cranberries, pecans, salt, pepper, and toasted bread cubes. 5. Cover with aluminum foil and bake for about 30 minutes, then uncover and bake another 5-10 minutes. 6. Let stuffing sit or 15 minutes before serving. Topping 1 heaping cup pecan halves olive oil spray Filling 1 1/2 cups cooked, cooled, peeled and chunked sweet potato (approx. 1 large sweet potato) 2 large eggs 1/4 cup maple syrup or 1/4 cup brown sugar plus 1/4 cup milk or nut milk 1 tbsp pumpkin pie spice 1 tsp vanilla 1.Preheat oven to 350 F 2. To prepare nut topping, lightly oil or spray a 9 pie pan; arrange pecan halves to cover bottom of pan. 3. To prepare filling mix remaining ingredients using blender, or mixing bowl and hand mixer until ingredients are fully blended, smooth and thick. 4. Spoon filling into pie pan ver the arrangement of nuts. 5. Bake 45 minutes; remove from oven and cool. 6. When cool, run knife around edge of pie pan to release sides. Place a large plate on top of the pie and invert. 7. Serve plain or with whipped cream. Brussel Sprouts with Grapes and Walnuts Slow-Cooker Sweet Potatoes with Bacon 4 cups fresh Brussel sprouts, halved 2-3 cups red seedless grapes 1/2 cup shelled walnuts (large pieces, not diced) 2 tbsp olive oil 2 tbsp fresh thyme (optional) Kosher salt or sea salt fesh ground black pepper 2-3 tbsp balsamic vinegar (optional) 1.Preheat oven to 400 F 2. Trim the Brussel sprouts of any dry ends and loose leaves, then halve. 3. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet; turn some of the cut sides down. 4. Drizzle sprouts with olive oil evenly, sprinkle with salt and pepper, toss to coat. 5. Roast for minutes or until the sprouts are well-browned, the nuts are fully toasted and the frapes are darkened in color and very plump. 6. Drizzle balsamic vinegar and toss right after removing the sheet from the oven. 7. Transfer to a serving dish and sprinkle with a sea salt, if desired. 4 lbs sweet potatoes, peeled and cut into 1 -thick slices 1/2 cup frozen orange juice concentrate 4 tbsp butter, melted 3 tbsp light brown sugar 2 tsp Kosher salt 2 tsp chopped fresh rosemary 2 tsp cornstarch 1 tbsp cold water 1/2 cup loosely packed fresh flat-leaf parsl y, fine y chopped 1 tbsp orange zest 2 garlic cloves, minced 3 cooked bacon slices, crumbled 1. Place sweet potatoes in a 5-6 qt. slow cooker. 2. Stir together orange juice concentrate and next 4 ingredients in a small bowl. 3. Pour over sweet potatoes, tossing to coat. 4. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender. 5. Transfer potatoes to a serving dish. 6. Turn slow cooker to HIGH. 7. Whisk cornstarch and 1 tbsp cold water until smooth. 8. Whisk cornstarch mixture into cooking liquid in slow cooker; cook until sauce thickens. 9. Spoon sauce over potatoes. 10. Stir together parsley, orange zest, and garlic. 11. Sprinkle potatoes with parsley mixture and crumbled bacon. Co+opportunity Thanksgiving Guide 2016