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October 25, 2010

Thanksgiving: Let the next generation take over [RECIPES]

By Judy Zeidler

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Photo by Dan Kacvinski

RED PEPPER JELLY

Serve as a condiment with chopped chicken liver, cold meats, poultry or goat cheese. It may be made in advance and refrigerated.

1 1/2 pounds sweet red peppers (about 4 large)
1 cup apple cider vinegar
1 teaspoon salt
1 teaspoon chili powder or 1 small red chili
5 cups sugar
1/3 cup fresh lemon juice
6 ounces liquid pectin (kosher)

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Rinse peppers and cut into pieces, discarding seeds and stems. Place pieces, a few at a time, in food processor and chop fine. In a large pot, combine chopped peppers, cider vinegar, salt and chili powder. Bring to a boil, reduce heat and simmer for 10 minutes. Add sugar and lemon juice, mixing until sugar dissolves. Bring to a boil. Stir in pectin and bring to a boil, stirring constantly, for exactly 1 minute. Remove from heat and skim off foam with metal spoon. Ladle into hot, sterilized jars and seal immediately.

Makes 6 to 8 (8-ounce) jars.

TURKEY IN A BAGWITH GRAMMAMOLLY’S VEGETABLE STUFFING

1 turkey (15 to 20 pounds)
Gramma Molly’s Vegetable Stuffing (recipe follows)
1/4 cup safflower or vegetable oil
1 cup apricot preserves
Salt
Freshly ground black pepper

Rinse the turkey; pat dry with paper towels. Spoon the cooled stuffing into both cavities and close with a needle and thread or skewers. Rub the outside of the turkey with the oil and preserves and sprinkle with salt and pepper.

Grease the inside (unprinted side) of a large brown paper bag, or use a large plastic baking bag. Place the turkey, neck first and breast down, inside the bag. For a paper bag, fold the open ends and seal it with paper clips or staples; if using a plastic baking bag, tie it with the plastic ties supplied in the package.

Line a large roasting pan with heavy-duty foil. Place the turkey on a large rack in the roasting pan. Bake in preheated 325 F oven according to the suggested cooking times below.

About 30 minutes before the turkey is done, remove it from oven, make a slit in the bag under the turkey, and let the liquid drain into a saucepan. When all the juices are poured off, remove the bag, and return turkey to the oven to brown, uncovered, for the remaining cooking time.

While turkey finishes cooking, heat the juices in the saucepan, skimming off and discarding the fat that forms on top.

When turkey is done, remove from oven, and transfer stuffing to a heated serving bowl. Carve the turkey and arrange the slices, legs and wings on a large platter. Serve the juices in a gravy boat.

Suggested Cooking Time for Stuffed Turkeys

10 to 12 pounds: 3 1/2 to 4 1/2 hours

14 to 16 pounds: 5 to 6 hours

18 to 20 pounds: 6 to 7 1/2 hours

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