Thanksgiving Classics - Recipe

Ebony, Nov, 1999

Perhaps there's no better way to celebrate the last Thanksgiving Day of the century than with the time-honored, time-tested, 20th century classic roast turkey. You can vary the vegetables and experiment with the desserts, but the entree almost always has to be a big, plump, juicy turkey with plenty of stuffing.

So, as the traditional holiday celebration approaches, the following pages include some tips and recipes to help you get the classic roast turkey and trimmings to the table.

Cornmeal Rolls

1 package active dry yeast
1/2 cup warm water (105 [degrees] to 115 [degrees])
1 1/2  cups lukewarm milk (scald then
  cool)
1 cup cornmeal
1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
2 teaspoons salt
5 3/4 to 6 1/4 cups all-purpose flour
  Butter or margarine, melted

Dissolve yeast in warm water. Stir in milk, cornmeal, the sugar, 1/2 cup butter, eggs, salt and 2 cups of the flour. Beat until smooth. Stir in enough flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased-side up. Cover; allow to rise in warm place until doubled, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)

Punch down dough. Shape into 1-inch balls. Place 3 balls in each muffin cup, 2 1/2 x 1 1/4 inches. Let rise until doubled, 30 to 45 minutes. Heat oven to 400 degrees. Bake rolls until light brown, 15 to 20 minutes.

Yields about 4 dozen rolls

Baked Stuffed Sweet Potatoes

4 medium sweet potatoes
1 can (17 ounces) apricots, drained
  and pits removed
1/4 cup skim milk
2 tablespoons margarine, softened
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 tablespoons chopped chives

Bake sweet potatoes on baking sheet in a 350-degree oven, about 1 hour until potatoes feel slightly soft when pinched. Do not overbake. Remove and let cool. Cut each lengthwise in half. Scoop out centers leaving 1/4-inch border around sides and bottoms. In blender or food processor, combine potato pulp with apricots, milk, margarine, salt, pepper and nutmeg. Blend smooth. Refill potato shells with puree. Top each with a sprinkle of chives. Bake to reheat in 350-degree oven, about 10 minutes before serving.

Yields 8 servings

Cornbread Stuffing

2 cups chopped celery
1 cup chopped onion
3/4 cup butter or margarine, melted
5 cups crumbled cornbread
5 cups crumbled, toasted white
  bread
2 1/2 teaspoons poultry seasoning
1 1/4 teaspoons sage
  Salt and pepper to taste

Saute celery and onion in butter until transparent. Add vegetable mixture to combined bread crumbs and seasonings; mix lightly. NOTE: If desired, add water or broth from turkey giblets for moist stuffing.

Sausage Stuffing: Decrease crumbled bread to 8 cups and omit salt. Add 1 pound bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage drippings for part of the butter.

Apple Raisin Stuffing: Decrease crumbled bread to 8 cups. Add 1 cup chopped apples, 1/2 cup raisins and 1/2 cup chopped pecans with remaining ingredients.

Oyster Stuffing: Decrease crumbled bread to 8 cups and add 2 cans (8 ounces each) oysters, drained and chopped, with remaining ingredients.

Vegetable Stuffing: Decrease crumbled bread to 8 cups and add 1 cup shredded carrots and 1 cup shredded zucchini with remaining ingredients.

NOTE: To cook stuffing separately, place in greased 3-quart casserole. Cover and cook in 325-degree oven for 45 minutes. Uncover during last 15 minutes.

Green Beans With Garlic

2 pounds fresh green beans
2 tablespoons butter or margarine
2 cloves garlic, finely chopped
1/4 teaspoon dried thyme leaves
1/8 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley

Wash beans. Remove ends and slice beans. Place beans in 1 inch of salted water (1/2 teaspoon salt to 1 cup water). Heat to boiling; reduce heat. Boil uncovered for 5 minutes. Cover and boil until tender, 5 to 10 minutes; drain.

Return beans to saucepan. Add butter, garlic, thyme, lemon juice and pepper. Cook, stirring occasionally, just until butter melts and beans are hot, 1 to 2 minutes. Sprinkle with parsley.

Yields 8 servings

Turkey Vegetable Lasagna

1/2 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt, optional
1/8 teaspoon ground nutmeg
3 cups milk
1 10-ounce package frozen, chopped
  spinach, thawed and thoroughly
  drained
2 cups creamed cottage cheese
1/2 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon pepper
12 lasagna noodles, cooked and
   drained
1 1/2 cups shredded mozzarella cheese
2 cups cooked turkey or chicken,
  cut up
1 18-ounce can sliced mushrooms,
  drained
2 medium carrots, coarsely shredded
1 medium onion, chopped
1 medium green pepper, chopped

To make white sauce, heat butter in 1-quart saucepan over low heat until melted. Stir in flora; salt and nutmeg. Cook over low heat, stirring constantly, until bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute; cover and keep warm (if sauce thickens, beat in small amount of milk). Mix spinach, cottage cheese, 1/4 cup of the Parmesan cheese, the Italian seasoning, garlic powder and pepper. Arrange 4 noodles in ungreased 13x9x2-inch baking dish. Top with half of the cheese mixture, 1/2 cup of mozzarella cheese, 1/2 cup white sauce and 4 noodles. Layer turkey, mushrooms, carrots, onion and green pepper on top. Pour on 1/2 cup white sauce and sprinkle with 1/2 cup of mozzarella cheese. Top with remaining noodles, cheese mixture, white sauce and mozzarella cheese; sprinkle with remaining 1/4 cup Parmesan cheese. Cook lasagna uncovered in 350-degree oven until hot and bubbly, about 35 minutes. Let stand 10 minutes before cutting.