A Perfect Thanksgiving Dinner

Thyme Roasted Turkey with Waldorf Salad Stuffing

Preparing the bird :
Thaw completely over 3 day period or use fresh turkey. Remove sack and rinse both cavities completely. Drain well. Remove the famous “pop-up” thermometer and plug hole with a bulb of garlic.. Season inside both cavities with a little salt n pepper.
Pick some fresh thyme off the stems and chop. ( about1 or 2 t. ) Sizzle thyme in 1 T. olive oil and mount with ½ stick butter. Use this thyme infused butter to glaze over entire turkey once it is stuffed. Season well with S and P. Roast bird per instructions on package. Or using a pen thermometer check the joint in between the drumstick and thigh. Pull out at 175 degrees. Let bird stand for 20 minutes then let Uncle Charlie carve it with his dusty electric knife. ( If he can find it ) Hint : The breast cooks before the dark meat. Therefore the white meat is often dry compared to the dark. Try flipping the bird over exposing more dark meat and covering the breast meat. This will result in a more evenly cooked bird.

Stuffing :
8 C bread cubes ( toasted lite brown in oven )
1 C. butter
3 large onions (diced/ 2 ½ C.)
½ bunch celery (diced/ 1 C.)
¼ C parsley ( chopped )
3 apples (cored,mostly peeled and diced/ 2 C.)
1 C. toasted walnuts
2 t. poultry seasoning
2 t. salt and pepper

Saute’ onions and celery in butter. Place toasted cubed bread in a large mixing bowl. When onions become clear, add parsley, apples and seasoning. Mix well and immediately pour over bread. Mix thoroughly and immediately stuff into both cavities of turkey. Any leftover stuffing goes in a baking dish with ½ C. stock for every 2 C. stuffing. Bake covered at 350. Remove cover halfway thru if crispy stuffing is desired.

Fresh Cranberry Sauce

1 ½ C. white sugar ½ t. ginger (minced fine)
2 key limes and 1 orange (zest and juice) 4 C. fresh cranberries

Mix all except berries and simmer over med. heat until sugar is dissolved. Add berries and cook until they pop. ( about 5 minutes ) Cool to room temp. and serve. Do not serve completely chilled. Always pull sauce out of fridge and temper evenly.


Perfect Pecan Pie

Crust : (for one 9 inch pan)
2 ½ C. flour ( ½ pastry flour if you have it )
1 t. salt
½ C. shortening
1 stick butter
¼ - ½ C. cold water

Mix together salt and flour. Cut in shortening until it is small. Cut in butter medium. (size of butter bits should be no smaller than a pea ) Add water slowly. Work dough slightly. Stop adding water when dough is moist enough to clump together. DO NOT OVERWORK DOUGH. Cover and chill for 30 minutes. Pull out of fridge for 5 minutes and roll out on a floured surface. Fold it twice and transfer to pie plate. Roll edges under and pinch triangles using two thumbs and a fore finger.

Pie filling :
2 eggs (beaten)
1 C. corn syrup
¼ C. brown sugar
1 T. molasses
2 T. butter
2 T. flour
¼ t. salt
1 t. vanilla extract
1 ¼ C. pecans (shelled, chopped slightly)

Place pecans in pie crust. Mix together remaining ingredients and pour over pecans. Pecans will float to the top. Bake @ 375 for 45-50 minutes. Foil the crust halfway thru to prevent burning.

Topping:
Whip 1 pint heavy cream in a mixing bowl with 2 T. white sugar and a splash of vanilla extract to a soft peak. Or try using a splash of Amaretto instead of vanilla. Once pie has cooled, serve with a heaping dollop of whipped cream. You can also add some mint sprigs, candied pecans or even fresh berries to lively up the plate.