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Show Itwifssaoi fir: - ,.. i , 1 " ' - A Stuff the Turkey with Goodness (See Recipes Below) THANKSGIVING DINNER Cream of Oyster Soup Bread Sticks Salted Nuts Celery Sticks Roast Turkey Giblet Gravy Fluffy Poultry Dressing Toasted Croquettes Baked Squash Buttered Green Beans Cranberry Conserve Hot Rolls Pumpkin Pie with Whipped Cream and Toasted Pecans Beverage Recipes Given Hail Thanksgiving! THANKSGIVING is one time of the year when traditions and traditional tradi-tional foods take the spotlight. Dinner Din-ner on this big day wouldn't be com- fplete without turkey and the trimmings, like a favorite or succulent suc-culent stuffing, cranberries in a relish, pumpkin pie and of course, the edible edi-ble centerpiece of nuts and fruits! Most of us have a favorite stuffing recipe, one handed down in the family or one of our own variations varia-tions to please the family. It may be sausage, cornbread, strong on the sage, celery or onion. No matter what the source, however, Thanksgiving Thanks-giving is the time to stuff the turkey, tur-key, and with a good stuffing. utes. Add green pepper and season-, season-, ings, mixing JjFyl thoroughly. Com- 7' k"16 w'k corn Jfjllf M bread, bread "yffv ' S crumbs and J J cooked sausage. cVS?te g Add beaten eggs. JJJ(W Sprinkle water 4 over surface, rrJ Vn stirring lightly, Jy until dressing is of desired moist-ness. moist-ness. Stuff lightly into neck region and body cavity of the bird, i Those with Scotch ancestry are probably familiar with a Scotch Oatmeal Oat-meal dressing, truly an heirloom recipe. This old-fashioned recipe is still used in the "old country" as well as many homes where traditions tradi-tions are cherished and carried over from generation to generation. Here is the unusual recipe with its main ingredients, rolled oats, onions and sage. Scotch Oatmeal Dressing (For 10-12 pound turkey) 4 cups quick, rolled oats, uncooked un-cooked l'A cups butter or substitute 2 small onions, finely chopped 2 teaspoons salt teaspoon pepper 1W teaspoons sage Rub butter or substitute into rolled oats until they just hold together. to-gether. Mix in onions, salt, pepper and sage. Stuff lightly into neck region and body cavity of the bird. HERE IS ONE interesting way of preparing sweet potatoes for the big dinner: AS WITH MOST very old recipes with such definite character, sooner or later the old recipes are mod-! mod-! ernized and given changes which make them more typical of today's food preferances. Here is the recipe in its modern form which is unusually unusu-ally fluffy and richly moist: Fluffy Poultry Dressing (For 10-12 pound turkey) quarts fine bread crumbs 1 cup butter, chicken fat or substitute Z'A cups quick, rolled oats, uncooked un-cooked 1 cup raisins 1 cup chopped nutmeats 1 tablespoon poultry seasoning season-ing 2 teaspoons salt H teaspoon pepper 1 teaspoon baking powder to 1 cup water Rub butter or chicken fat Into bread crumbs and toast in broiler or hot (425F.) oven until golden brown. Add rolled oats, raisins, nut-meats, nut-meats, seasonings and baking powder, pow-der, mixing thoroughly. Sprinkle water over surface, stirring lightly until dressing is of desired moist-ness. moist-ness. Stuff lightly into neck region and body cavity of the bird. Note: Many delicious variations can be made by adding any of the following: follow-ing: sliced, cooked chestnuts, oysters, oys-ters, mushrooms or cooked sausage. "Aoastea Croquettes (Makes 6) 2 cups mashed sweet potatoes 1 teaspoon salt teaspoon pepper 1 teaspoon brown sugar 1 teaspoon lemon juice 6 marshmallows cup cereal flake crumbs Blend mashed sweet potatoes with salt, pepper, brown sugar and lemon juice. Shape in balls around the marshmallows. Roll in crumbs and brown in a moderate (350F.) oven for 15 minutes. Or, dip in slightly beaten egg, then in crumbs and deep-fat fry. Cranberry Conserve 1 quart cranberries 1 cup chopped raisins 2 oranges, ground 3 cups sugar Vi cup chopped walnuts Wash cranberries; cover with water, heat to boiling and simmer until tender. Put through sieve or food mill. Add chopped raisins and ground oranges. Cook over low heat for 10 minutes. Add sugar and simmer sim-mer over low heat until thick. Stain Sta-in walnuts. Chill before serving or seal in hot sterile glasses. '' ANOTHER TYPE of turkey dressing dress-ing which probably originated in the South has now become famous f throughout the country. This, too, is a light, fluffy dress ing with a slightly crisp texture from the celery and green pepper. pep-per. The sausage sau-sage is optional but it, too, adds its own distinctive flavor. The corn-bread corn-bread may be made in advance. Sausage Cornbread Dressing (For 12 pound turkey) 1 pound pork sausage meat 1 cup diced celery Vi cup minced onion H cup chopped green pepper 2 teaspoons salt teaspoon pepper 5 or 6 cups corn bread, crumbled 6 cups soft bread crumbs 2 eggs, beate.h 1 to VA cups water Pan-fry .pork sausage meat Drain. Cook celery and onion in Vi cup sausage drippings for 5 min- LTNN SAYS: Plan to Have Delicious Turkey When you can move the drumstick drum-stick easily up and down, the turkey is cooked as necessary. Or, press the fleshy part of the drumstick, protecting the fingers with a cloth. If done, the meat feels soft. It's wise to salt the inside of the body cavity before putting in the dressing so that the meat near the inside will have enough flavor, and so the stuffing will retain whut salt it has. When dinner is set for a certain time, start roasting the turkey a half an hour or so ahead of schedule to avoid delay at serving time. This allows time for longer cooking if necessary, time to make gravy, remove re-move the trussing and arranging the bird on the platter. Have some good, smooth gravy with your turkey. Use 6 tablespoons of drippings with an equal amount of flour blended into it until smooth Then add slowly 4 cups liquid (water, milk or broth) and cook, stirring until thickened. |