Welcome Cheddar Bay's Thanksgiving 2007

Herb-Roasted Turkey with Citrus Glaze

1 (15-lb) whole turkey, fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 tsp. salt, divided
1/2 tsp. black pepper coarsely ground
1/4 c. Alcohol-free white wine
1/4 c packed brown sugar
Pan Gravy
1 Bunch each fresh sage, marjoram, and thyme, divided

Preheat oven to 325°. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 Tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.

In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.

Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.

Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt, pepper and 2 to 3 Tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.

Roast the turkey in a preheated 325° oven about 3-3/4 hours. During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180° in the thigh, or 170° in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime slices.

Serves around 22.

Heritage Turkey

1 heritage turkey, about 20 lbs.
6 T. plus 2 tsp. pimenton (wood smoked Spanish paprika)
3 T. coarse salt, plus more for seasoning
3-1/2 tsp. anise seeds, finely ground
1-1/2 tsp. dried thyme
1-1/2 tsp. ground cumin
1-1/2 tsp. ground coriander
1-1/2 tsp. sugar
1 tsp. freshly ground pepper, plus more for seasoning
2 c. dry posole (a Mexican soup/stew)
3 dried bay leaves
4 sprigs fresh thyme
1 medium and 1 large onion, sliced
6 coves garlic, plus 2 cloves sliced garlic
2 T. olive oil
3 c. fresh cranberry beans
2 lbs. smooth winter squash (Hubbard, Cinderella, or buttercup)
cut into 2-to-3-inch irregular-shaped pieces

Using a sharp knife, remove the thigh and legs in one piece. Separate the legs from the thighs. Cut down each side of the backbone to remove, and set aside. Cut out the wishbone, and discard.

In a small bowl, combine the 6 T. pimenton, 3 T. salt, 1-1/2 tsp. anise, dried thyme, cumin, coriander, sugar and 1 tsp. pepper. Rub spice mixture evenly over the breast, legs and thighs. Wrap the breast, legs and thighs in plastic wrap, and refrigerate for at least 4 hours and up to overnight.

Cut the turkey neck into 3 pieces. Add to a large stockpot with the turkey back, posole and enough water to cover by 3 inches. Bring to a boil, reduce to a simmer, and skim any foam that rises to the surface.

Meanwhile, in a double layer of cheesecloth, wrap bay leaves, thyme sprigs, onions and garlic. Using kitchen twine, tie to enclose. Add to stockpot, and cook until the posole is tender but not fully opened, about 3 hours.

Remove legs and thighs from refrigerator, and unwrap. Add to the stockpot. Season with salt and pepper. Cook until the posole is tender and turkey is falling off the bones, about 2 hours more. It may be necessary to add hot water to keep the contents covered while cooking. Remove from heat.

Remove the backbone, neck, legs, and thighs. Let cool. Remove meat, discarding bones. Cut meat into bite-sized pieces. Season with salt and pepper, and return to the stockpot.

In a large skillet, heat oil over medium-high heat. Add large onion and sliced garlic. Cook until translucent, about 3 minutes. Add remaining 2 tsp. pimenton and 2 tsp. anise. Add a little of the cooking liquid from the posole mixture to moisten. Add the cranberry beans, and cook for 1 hour. Add the squash, and cook until tender, about 20 minutes. Taste, and adjust for seasoning.

Meanwhile, 2 hours before serving, remove turkey breast from refrigerator. Let stand at room temperature for 30 minutes.

Preheat oven to 350°. Place turkey breast in a roasting pan. Roast, basting with pan juices, until an instant-read thermometer registers 160°. 1 to 1-1/4 hours. Remove from oven, and let rest for 30 minutes.

Carve turkey breast, and arrange on a platter. Transfer posole stew and cranberry beans to separate bowls, and serve on the side. Serves 10-12.

Caramel Apple Salad

1 (8 oz) container Cool Whip, thawed
1 small box instant butterscotch pudding
1 (8 oz) can crushed pineapple with juice
3 c. diced apples
1 c. chopped peanut topping
1 c. mini marshmallows

Mix cool whip, pudding, pineapple with juice. Add apples, nuts and marshmallows. Keep in the refrigerator until ready to serve.

Praline Sweet Potatoes

4 c. mashed sweet potato - canned or fresh
1/2 c. white sugar
2 T. vanilla extract
4 eggs - beaten
1/2 pint heavy cream
1/4 lb. butter or margarine
1 c. brown sugar
1/2 c. flour
1-1/4 c. chopped pecans

Butter one 2 quart casserole dish. Preheat oven to 350°.

In a mixing bowl, combine potatoes, sugar, vanilla, eggs and cream. Blend well. Spread into casserole dish evenly.

Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly and sprinkle over top sweet potato mixture. Bake for 30 minutes. Serves 6,

Coconut Pecan Sweet Potatoes

2 lb Sweet potatoes; peel, shred 1/3 c Brown sugar; pack 1/4 c Margarine or butter; melt 1/4 c Coconut 1/4 c Broken pecans; toast 1/4 ts Ground cinnamon 1/4 ts Coconut flavoring 1/4 ts Vanilla Toasted coconut

In a 3 1/2 qt slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.

Broccoli Cheese Casserole

5 boxes frozen chopped broccoli
1 lb. Velveeta cheese
salt, black pepper, garlic powder (all to taste)
3/4 c. (1-1/2 sticks) butter
1 stack Ritz crackers

Cook broccoli. Melt 1 stick butter and Velveeta cheese (careful not to burn). Season broccoli. Add cheese mixture. Crumble crackers and mix throughout, saving some for the top. Pour into a lightly greased 8x13-inch pan or casserole dish. Dot casserole with remaining butter. Bake 25-30 minutes at 350°.

Orange Glazed Carrots

1 lb. of fresh or thawed frozen baby carrots
1/3 c. of orange marmalade
2 T. butter
2 tsp. Dijon style mustard
1/2 tsp. grated fresh ginger

To cook the carrots, neat 1 inch lightly salted water in a 2 quart saucepan over high heat to a boil, immediately add carrots. Return to a boil. Reduce the heat to low.

Cover and simmer for 10 to 12 minutes for fresh carrots, 8 to 10 minutes for frozen carrots, or until crisp tender.

Drain well, return the carrots to pan. Stir in marmalade, butter, mustard and ginger.

Simmer, uncovered, over medium heat for 3 minutes or until the carrots are glazed, stirring occasionally. Serves 6.

Pumpkin Gooey Butter Cake

1 package yellow cake mix 1 egg 8 T. butter, melted
1 (8-oz) package cream cheese, softened
1 (15-oz) can pumpkin
3 eggs
1 tsp. vanilla
8 tsp. butter, melted
1 (16-oz) box powdered sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg

Combine cake mix, 1 egg and 8 tablespoons melted butter. Mix well with electric mixer. Pour into a 9x13-inch pan, which has been lightly coated with vegetable spray.

FILLING: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla butter and beat. Add powdered sugar, cinnamon and nutmeg. Mix well. Spread over batter and bake 40 to 50 minutes at 350°.