Everyone from football fans to food lovers looks forward to Thanks-giving. These suggestions will make Thanks-giving a feastlover’s delight. For the kitchen crew behind the scenes, these helps are a delight, too.
Yam-Stuffed Oranges
A sweet and citrusy twist on a classic Thanksgiving side dish!
Ingredients:
- 3 cups cooked, mashed yams or sweet potatoes
- 3 tbsp butter or margarine
- 3 tbsp orange juice
- 1/8 tsp salt
- 3 tbsp apricot jam
- 1 cup miniature marshmallows
- 6 oranges
Preheat the oven to 325 degrees. Combine yams, butter, orange juice, salt, jam and marshmallows. Decoratively cut the oranges in half and use a spoon to scoop out the fruit and pulp. Spoon the yam filling into the orange shells and arrange on a baking sheet. Bake 15 to 20 minutes or until the marshmallows melt and the yams are hot. Serves 6 to 8.
Chopping Onions Without Tears
Take the tears out of preparing onions by chopping them in your blender. Cut an onion in quarters or eighths. Fill blender half-full with water. Add onion pieces. Push chop button on and off until onion is chopped to desired size.
Drain onions in a colander. Repeat until you have enough onions for your recipe.
Double-Stuff Your Turkey for Variety
If guests or family prefer different kinds of dressing, the bag method is especially handy. Stuff the neck cavity with one kind of dressing and the center cavity with another.
Turkey Carving Made Simple
- Slice between the breast and leg, cutting down to the joint.
- Pull the leg away while cutting through the joint.
- Separate the thigh from the leg at the joint.
- Cut meat off the leg and thigh bones.
- Remove the wing at the joint and slice it in half.
- Cut along the breastbone to remove the breast, or slice directly while attached.
- Slice the breast meat thinly across the grain for tender, juicy pieces.
