A THANKSGIVING DAY Celebration

Ebony, Nov, 2000 by Charlotte Lyons

Date With a Dish

The annual holiday season is upon us again, beginning with the celebrations surrounding Thanksgiving Day. So as we give thanks, it's time to bring out that big, juicy turkey, complete with plenty of stuffing, vegetables and all of the trimmings.

In an effort to help you get the holiday season started right, the following recipes can help you create a Thanksgiving meal to remember.

Sweet Potato Pecan Souffle

3 cups cooked, mashed, fresh
  sweet potatoes
1/2 cup sugar
1/3 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup butter or margarine,
  melted

TOPPING:

1 cup light brown sugar
1/3 cup all-purpose flour
1/3 cup butter or margarine,
  melted
1 cup chopped pecans

Heat oven to 350 degrees. Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, eggs, vanilla, and 1/2 cup butter. Stir with a wooden spoon until well-combined. Pour sweet potato mixture into 2-quart casserole dish.

Combine brown sugar, flour, 1/3 cup butter and chopped pecans. Spoon this topping evenly over sweet potato mixture. Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.

Yields 16 servings

Herb-Roasted Turkey

1 12- to 14-pound turkey
2 tablespoons olive oil
  Salt and pepper to taste
2 teaspoons dried thyme,
  crushed
1 teaspoon dried rosemary
1 onion, quartered
1 carrot, quartered
1 celery stalk, quartered
2 cloves garlic, sliced into halves

FOR GRAVY

1/2 cup all-purpose flour
1/4 cup dry white wine
  Turkey broth

Heat oven to 325 degrees. Pat turkey dry with paper towels. Drizzle olive oil over turkey. Season the inside and outside of turkey with salt, pepper, thyme and rosemary. Place the onion, carrot, celery and garlic in turkey cavity. Tie the legs together with cotton kitchen string. Arrange turkey breast side-up on rack in heavy roasting pan, 2 to 2 1/2 inches deep. Insert oven-safe meat thermometer into the thickest part of the thigh. Place the turkey in preheated oven. Cook until thermometer registers 180 degrees and juices are clear when thigh muscle is pierced deeply, about 3 1/2 to 4 hours. About two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast. Remove turkey and place on serving platter.

Pour turkey pan juices into large measuring cup. Spoon off fat, reserving 1/4 cup fat (do not wash roasting pan). Add enough turkey broth to juices to measure 3 1/3 cups liquid. Pour about 1/2 cup liquid into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any brown bits. Add to liquid in cup.

Transfer reserved 1/4 cup turkey key fat to heavy medium saucepan. Add flour and stir over medium-low heat for 2 minutes. Gradually whisk in turkey broth mixture. Bring to boil, stirring frequently. Cook until thickened, about 2 minutes. Stir in wine and simmer until slightly thickened, about 2 minutes. Season the gravy to taste with salt and pepper.

Yields 10 servings

Rustic Apple-Cranberry Pie

PASTRY FOR ONE-CRUST 9-INCH PIE

1/2 cup light brown sugar
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
  Dash salt
4 cups sliced, peeled tart apples
  (such as Granny Smith's)
1/2 cup cranberries

Heat oven to 425 degrees. Roll pastry to 11-inch circle. Transfer to foil-lined cookie sheet. Combine sugars, flour, cinnamon, nutmeg and salt in large bowl. Add apples and cranberries, and toss to coat well. Spoon the apple mixture into center of crust, leaving a 2-inch edge. Fold pastry up onto apples, pinching edge at 2-inch intervals. Bake in 425-degree oven for 15 minutes. Reduce temperature to 375 degrees and bake 30 minutes longer or until apples are tender. Before serving, dust with sugar if desired.

Yields 6 servings

Savory Green Beans

2 pounds fresh green beans
1 1/2 cups chicken broth
2 tablespoons olive oil
3 cloves garlic, cut in halves
1 teaspoon sugar
1/2 teaspoon dried rosemary,
  crushed
1/2 teaspoon dried thyme,
  crushed
  Salt and pepper to taste
2 tablespoons chopped parsley

Wash beans and remove ends. Bring water to a boil in Dutch oven or large saucepan; add beans. Cover, reduce heat to medium, and cook 10 minutes, stirring occasionally. Drain; plunge into ice water to stop cooking. Heat olive oil in Dutch oven; add garlic and cook, stirring constantly, until lightly browned. Remove garlic; add beans and sugar; cook and stir until thoroughly heated. Add rosemary, thyme, salt and pepper. Continue to stir until beans are coated with herbs. Garnish with chopped parsley if desired.

Yields 10 servings

Cornbread Dressing

2 cups chopped celery
2 cups chopped onion
1/2 cup finely chopped
  green pepper
3 tablespoons dried sage,
  crushed
1 tablespoon poultry seasoning
1 teaspoon dried thyme,
  crushed
1/2 cup butter or margarine
12 cups crumbled, dried cornbread
4 cups dry white bread cubes
2 1/2 to 3 quarts chicken broth
  Salt and pepper to taste

In Dutch oven or large saucepan, cook and stir celery, onion, green pepper, sage, poultry seasoning and thyme in melted butter until tender, about 10 minutes. Combine crumbled cornbread and white bread cubes in large mixing bowl. Stir in chicken broth and vegetable mixture and mix well. Season bread mixture with salt and pepper. (Add more broth if needed.) Pour mixture into large baking pan. Bake at 400 degrees for 35 to 45 minutes or until lightly browned.