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Show November 1972 Page 7 Utah Woman's Revew HOHJEnjAKER'S TURKEJj GUIDE So Many Reasons for .. . W raar Turkey The Pilgrim's Pride Turkey was the pride of the Pilgrims back in 1621 at the First Thanksgiving. That part of Thanksgiving has never MAW MM MUM illfjWilillMI I'AltSUi UIIUAJI sausage stuffing for the body Turkey was the pride of the Pilgrims back in 1621 at the First Thanksgiving. That part of Thanksgiving has never changed. Only the turkey itself has and much for the changed The better. modern edition is more plump and tender, with a greater proportion of white meat to please these pampered moderns. The goodness of stuffing is the same, too, only now we've discovered the fun of using two kinds: a rich chestnut dressing for the neck cavity and a flavorful cornbread and - "rich-in-togethernes- Thanksgiving for some is a grand production in cooking, with the festive board groaning under a profusion of rich dishes. Bur for other - and there are many - the celebration is one of liberation from the great abundance of vittles, not only the work but the weight Even the very young - Turkey iMeat... Favorite with Children s" Publicity Department . Eat the task 4 foods ettry day. er ' j - Refrigerate or cook turkey as soon as it is thawed. II. How to Prepare a Turkey: Remove turkey from its plastic bag; remove neck and giblets from cavities, rinse turkey and wipe dry. (Cook neck and giblets for broth to flavor dressing or make giblet gravy.) Make dressing as described below. Stuff Chestnut Dressing loosely into neck cavity, then skewer neck skin to bake. Stuff body cavity loosely with Cornbread-Sausag- e Stuffing. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. III. How To Roast a Turkey: Place turkey, breast up, on rack in shallow roasting pan. Brush with butter, margarine of cooking oil if desired. If a at Time Chart For Roasting Turkey Time Chart for Roasting Turkey in Preheated 325 Oven Lbs. 34 2 T milk vh t salt Vi t grated orange rind 1 c corn flakes - . 1 butter, sugar, milk, salt and rind. With tablespoon scoop up about c of mixture and shape around marshmallow, using more potato as needed to make balls. Roll each ball in corn flakes. Place on buttered baking dish, cover with foil and freeze. When ready to serve, bake until marshmallows begin to ooze, about 20 minutes. Makes 8 balls. If desired, add chopped nuts to sweet potato. Serve along side of turkey. H & 6J4-- 7 - 180 -- 185 F. Chestnut Stuffing lb. chestnuts (lc) c butter or marg. Va c minced onion Vl c chopped celery 54 Va t salt Vi c chopped onion c chopped celery Brown sausage in skillet until crumbly; reserve drippings. Combine bread crumbs, corn-breasalt, pepper and sage in large bowl. Add sausage to bread. Saute onion and celery in sausage drippings until tender; Toss into dressing. If necessary, add a little water for desired moistness. Stuff cavity of 12 lb. turkey. Bake any remaining dressing in covered casserole for 1 hour, basting occasionally with turkey drippings if desired. -- 5-6- 23 c hot water d, Mash sweet potatoes. Add 4H-S- 18 t pepper Ht rubbed sage Vi K 7Vi-A- Thermometer 2 4 c crumbled cornbread 2 1 salt Va t ground pepper potatoes c butter c brown sugar 3-3- 20 to 24 lb. pork sausage 4 c dry bread crumbs 3 c cooked yams or sweet Cooking Time (hrs.) 6 to 8 8 to 12 12 to 16 16 to 20 Vi Sweet Potato Balls at Turkey is done when roast-methermometer registers 180-18- 5 degrees F., or when thick part of drumstick feels soft when pressed with thumb and forefinger, or when drumstick and thigh move easily. -- Va YV thermometer is used insert into thick part of thigh. .Bulb should not touch bone. Roast at 325 degrees F. Time chart below is your guide to length of roasting time. A "tent" of foil placed loosely over turkey keeps it from browning too fast, and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. roast-me- Cornbread Sausage Stuffing 30-minu- te ' 1 turkey. NATIONAL TURKEY FEDERATION can, with the simple directions below, roast a turkey that's more succulent, juicy and tender than Grandmother ever dreamed of. And the corn-brea- d 's stuffing, equalling in good flavor, can be mixed together tastily from a cornbread stuffing mix. n The garnish of sweet potato balls can be made ahead of time and frozen, to be brought out and popped into bake the oven for a before serving. Other accoutrements are as easy as the cook cares to make them: piquant cranberry sauce from a can; frozen vegetables cooked in minutes and garnished; flaky rolls from the refrigerator case, and pumpkin pie made by blending ice cream, pumpkin and a bit of honey and spooning into a baked shell for ahead-of-tim- e freezing. Yes, this Thanksgiving it's a cook's world, thanks to the modern broad-breaste- d turkey slick-to-fix and all the as easy as bag and thaw it: (a) in the refrigerator on a tray for 3 or 4 days; (b) in a heavy, brown paper sack at room temperature, allowing 1 hour per pound of turkey; (c) covered with cold water (change frequently) for 30 minutes per pound of nut-brow- crowd. And modern times make this possible, along with good eating, too. The kind of the feast, a regal Thanksgiving turkey gone modern in recent years, has probably done more to free the Thanksgiving cook than items for any other part of the meal. Modern fresh-froze- n turkeys are processed under the most sanitary conditions, clean of pinfeathers, ready to thaw, stuff and roast. 2 - 3 ! I. Tdw To Thaw a Turkey: Leave it in its original plastic grand-Mother- of it all! There will be delicious food, of course, centered around a glorious golden turkey. But there should be time, too, for mulling over the multitudinous blessings of family and friends, food and fulfillment and this for the cook as well as the home-mak- It's Turkey Information Service Thanksgiving Dinner With Ease VsYVS-r- t? A food value first! How to Roast a Modern Turkey Neighbors, friends, a bright future . . . there's so much to be proud of as citizens of this community. We are grateful to all our patrons and wish you a holiday. cavity. After all, Thanksgiving is a time for great variety and great quantity. Although the Pilgrims didn't know it, they were eating one of the most nutritious foods there is. Turkey has the highest quantity and quality of protein of any meat, and it's an excellent source of riboflavin, niacin and even iron. Yet turkey is low in fat and cholesterol. In those three centuries the popularity of turkey has never waned, yet it remains one of the most economical meats in the market today. A remarkable birdthis turkey! No wonder it was the Pilgrim's Pride. VXX t dried sage Wash chestnuts; make long slit on both sides of each shell. Bake at 500 F. for 15 minutes. Shell and skin nuts, then boil in salted water to cover for 20 minutes. Drain and chop medium fine. In butter in skillet, saute onion and celery for about 10 minutes or until vegetables are tender. Combine with hot water, sage, salt, pepper and crumbs. Add chestnuts and toss lightly. Stuff neck cavity of 12-l- b. ready-to-coo- k Fill body cavity with d-Sausage Stuffing. turkey. Cornbrea- mm ...a food for our time |