Turkey alternatives for thanksgiving

Charlotte Lyons

It's time to celebrate Thanksgiving Day again, and as much as we enjoy the traditional turkey dinner with all the trimmings, there are some people who might want to try something a little bit different this year. While some of those who prepare the dinner will choose to bypass turkey altogether, others will stick with tradition but also offer an additional entree selection. The following recipes* might help you decide what to include as part of your celebration. Whatever your choice, enjoy the holiday. Happy Thanksgiving!

Easy Baked Ham With Glaze

1 shank portion smoked ham
  Whole cloves
1 cup packed light brown sugar
2 tablespoons pineapple juice
1 teaspoon dry mustard

Place ham, fat-side up, on a rack in a shallow baking pan. If desired, score ham fat in a diamond pattern. Make cuts about 1/4 inch deep. Stud the ham with cloves. Insert a meat thermometer so that the bulb of the thermometer rests in the center of the thickest portion of the ham. It should not rest in the fat on the bottom of the roasting pan, and it should not touch bone. Do not add water or other liquid and do not cover the baking pan. Bake the ham in a 325-degree oven until the ham thermometer registers 160 degrees. To make glaze: Combine brown sugar, pineapple juice and mustard. T-glaze the ham, spoon off fat from the baking pan 20 to 30 minutes before the end of the baking time. Brush the glaze over the ham. Continue baking and basting with the glaze until the thermometer registers the desired internal temperature. Remove from oven and let rest 15 minutes before slicing.

Yields 16 servings

Roast Duck With
Orange Glaze

2 4- to 5-pound fresh ducklings
  Salt and pepper to taste

Glaze

1/2 cup orange juice
1/4 cup orange marmalade
1/4 cup honey
1/4 cup light brown sugar
1   tablespoon brandy

Rinse the ducks inside and out with cold water and pat dry. Prick the breast and tail of each in several places with sharp fork. Rub lightly with salt and pepper and place in roasting pan on rack. Roast uncovered at 375 degrees for 1 to 1 1/2 hours. Remove and drain fat from pan. Reduce oven heat to 350 degrees and roast for another hour.

To make glaze: Combine orange juice, marmalade, honey, sugar and brandy in small saucepan and simmer over low heat for 5 to 8 minutes, stirring occasionally. Spoon glaze over ducks and return to oven for 10 to 15 minutes longer. Watch to prevent scorching. Remove duck to platter and let rest for 15 minutes before carving.

Yields 4 to 6 servings

Glazed Whole Ham

10- to 12-pound whole,
    cooked ham on bone
    Whole cloves, optional
1/2 cup packed brown sugar
1/2 cup dark rum or orange juice
1/4 cup Dijon mustard
1/4 cup maple syrup

Place ham in large roasting pan. Lightly score ham with a sharp knife in a crisscross fashion. Stud with the cloves if desired. Mix together brown sugar, rum, mustard and maple syrup. Spoon the brown sugar mixture over ham. Bake in a pre-heated 425-degree oven for 30 minutes. Reduce heat to 375 degrees and continue to cook ham for another hour, basting frequently until ham is well-browned and crispy in texture. Let stand covered for 30 minutes before carving.

Yields 24 servings

Herb-Roasted Capon

6- to 8-pound capon
1   teaspoon seasoning salt
1   teaspoon thyme, crushed
1/4 teaspoon rosemary, crushed
1/4 teaspoon rubbed sage
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
    Vegetable oil

Remove giblets and neck from inside bird. Rinse bird with running cold water and drain well. Combine seasoning salt, thyme, rosemary, sage, pepper and garlic power, and rub over outside and inside body cavity. Cover and refrigerate at least 12 hours or overnight. Brush skin with oil, roast uncovered in 325-degree oven until done, about 2 1/2 to 3 hours, basting frequently.

Yields 8 servings

Cornish Hens With
Chutney Glaze

    Grated peel and juice of 1
    orange
    Grated peel and juice of 1
    lemon
1/4 cup bottled mango chutney
1   tablespoon butter or margarine
4   Rock Cornish game hens (about
    1 1/4 to 1 1/2 pounds each),
    thawed if frozen

To make glaze: Combine citrus peel and juices, chutney and butter in small saucepan. Simmer a few minutes to blend flavors, breaking up any mango pieces with back of spoon. Tie legs of each hen together with string and turn wing tips raider back of each hen. Brush hens lightly with glaze and arrange, breast-side up, in shallow baking pan lined with foil. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes, until hens are tender, brushing occasionally with remaining glaze. (Cover legs and wings with small pieces of foil if they start to become too brown.) Remove string. If desired, garnish with orange and lemon wedges and parsley.

Yields 4 servings

Standing Rib Roast

1   6- to 8-pound standing rib roast
2   large cloves garlic, crushed
1/2 teaspoon dried rosemary
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1   onion, thickly sliced
1   cup dry red wine
2   cups chicken broth

Heat oven to 325 degrees. Trim most of the visible fat from meat. Place the roast bone-side down in shallow roasting pan. Rub garlic over meat. Sprinkle rosemary over meat. Season the meat with seasoning salt and pepper. Arrange onion around roast. Pour 1/2 cup of the wine over meat. Roast meat with meat thermometer inserted into center until desired doneness, basting frequently with pan juices, about every 30 minutes. Transfer meat to heated platter, reserving drippings in pan. Place foil over meat to keep warm. Skim fat off pan drippings. Set pan with the drippings over medium-high heat. Add chicken broth and remaining wine, and boil until syrupy, scraping up any browned bits and stirring frequently, about 8 minutes. Season the sauce with additional seasoning salt if needed. Strain sauce. Serve meat with sauce.

Yields 6 to 8 servings

Garlic & Rosemary-Studded
Leg Of Lamb

    4- to 6-pound leg of lamb
1   clove of garlic, cut into slivers
2   sprigs fresh rosemary,
    coarsely chopped
1/4 cup Dijon mustard
1   tablespoon herbs de Provence

Make small slits all over leg of lamb with a sharp knife and insert slivers of garlic and small sprigs of rosemary. Spread mustard over leg of lamb and sprinkle with herbs. Place in a large roasting pan. Roast in 325-degree oven for 20 to 25 minutes per pound or until meat thermometer inserted into the thickest part of the lamb, without touching the bone, registers 160 degrees for medium or 170 degrees for well-done. Baste occasionally with drippings. Garnish with mint if desired.

Yields 10 servings

Herb Crown Roast
Of Pork With
Savory Pilaf

1/2 cup vegetable oil
1   teaspoon dried rosemary,
    crushed
1   teaspoon dried thyme, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon paprika
4   cloves garlic, minced
1   14- to 16-rib crown roast (about
    7 pounds)
    Salt and pepper to taste

Mix together oil, rosemary, thyme, sage, paprika and garlic in small bowl. Season the meat with salt and pepper. Brush meat with seasoned oil mixture. Place meat, bone-end up in shallow roasting pan; wrap bone ends with aluminum foil to prevent excessive browning. To hold shape, place a small ovenproof bowl or souffle dish in center of roast; secure with string. Insert meat thermometer so the tip is in the center of the thickest part of the meat and does not rest on fat or bone. Roast in 325-degree oven for 17 minutes per pound (about 2 hours for a 7-pound roast), brushing with oil mixture occasionally. Transfer roast to heated platter; drain drippings from pan, reserving 1/4 cup for gravy. Tent with foil and let stand for 20 minutes. Remove bowl from center of roast and foil and string. Fill with rice or dressing if desired.

Yields 8 servings

Chateaubriand With
Bearnaise Sauce

1 1/2-pound beef loin
     tenderloin (large end)
     Salt and pepper
3    egg yolks
1    tablespoon lemon juice
1    tablespoon dry white wine
1/2  cup firm butter
1    tablespoon finely
     chopped onion
1/2  teaspoon dried tarragon leaves
1/4  teaspoon dried chervil leaves

Lightly sprinkle beef loin tenderloin with salt and pepper. Place meat on rack in broiling pan; broil 30 minutes for rare or until desired doneness, turning meat once. While meat is cooking, prepare Bearnaise Sauce. Keep warm. To make sauce: Stir egg yolks, lemon juice and wine vigorously in 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened (be sure butter melts slowly as this gives eggs time to cook and thickens sauce without curdling). Stir in onion, tarragon and chervil. Serve hot or at room temperature.

Yields 6 servings

Roasted Rack Of Veal

6  cloves garlic, quartered
12 sage leaves
1  tablespoon chopped
   fresh thyme
1  tablespoon chopped
   fresh rosemary
3  tablespoons extra-virgin
   olive oil
   Salt and pepper to taste
2  6-bone, 6- to 7-pound racks of
   veal (chine bones removed, fat
   trimmed to 1/4 inch and
   ribs frenched

Combine the garlic, sage, thyme, rosemary, salt and pepper in food processor or blender. Add the olive oil and process to a paste. Rub the paste all over the racks of veal. Set the racks in a roasting pan, cover with plastic and refrigerate overnight. Remove the veal from the refrigerator 2 hours before roasting. Heat oven to 450 degrees. Arrange the racks back-to-back with the frenched bones crisscrossed and pointing upward. Roast the racks in the lower third of the oven for 14 minutes. Reduce the oven temperature to 350 degrees and continue to roast for about 1 hour and 10 minutes longer, or until thermometer inserted into the thickest part of the veal in the center of one of the racks registers 130 degrees for medium. Transfer the racks to a carving board, cover loosely with foil and let rest for 15 to 20 minutes; the final temperature will be 140 degrees to 145 degrees. To serve, slice down between the rib bones and serve 1 chop per person.

Yields 12 servings

COPYRIGHT 2004 Johnson Publishing Co.
COPYRIGHT 2004 Gale Group