INGREDIENTS

INSTRUCTIONS

Preparing for Thanksgiving Doesn't Have to Be a "Thankless" Chore  This
month, Virginia Willis, the food stylist for "The Main  Ingredient,"
shares some tips on how you can whip up a Thanksgiving  feast with less
wear and tear.  Having just made my flight reservation to return to
Georgia for  Thanksgiving, I'm looking forward to seeing my family,
walking down  to the pond where the leaves still hang on the trees, and
spending  some special time cooking with my grandmother in the kitchen.
As with many other families, Thanksgiving would not be complete for us
without turkey and dressing. We usually have butterbeans, sweet
potatoes, green beans, rice and giblet gravy, and creamed corn. My
Aunt Lee brings a honey-baked ham, Aunt Louise comes with a smoked
turkey, and I usually make buttermilk biscuits. As for dessert, Meme,
my grandmother, always creates a pound cake and Mama makes pecan pie
and chocolate pie -- two of each because they're so good!  Our buffet
table groans and buckles from the vast amounts of food  forced upon it.
How do we manage to prepare this vast feast with  ease? The key is
organization, and having family and friends pitch in  to lend a hand.
Remember, if you're having friends and family over  for Thanksgiving,
you'll need to be organized. Here are a few tips:  Treat Thanksgiving
Dinner as a dinner party. There's no need for the  million and one
dishes my family has. Your menu should include a  starting dish, a main
course (turkey, obviously), two vegetables with  a starch -- rice or
potatoes -- and dessert.  Thanksgiving Day is not the time to try out
new recipes. Your guests  will be hungry and anxiously waiting for
dinner. Always prepare  whatever you can ahead of time!  Make a time
chart for the week. List all the chores that need to be  done, and
allocate the proper amount of time to each one. Choose,  iron and wash
your table linens the previous weekend. Decide when you  are shopping
for groceries, setting the table, and vacuuming the  hallway. Make
stock for the dressing the week before and throw it in  the freezer! If
you can, buy a fresh turkey, not frozen or previously  frozen. Bear in
mind that a frozen bird takes about three days to  defrost in the
refrigerator.  I don't advocate freezing finished dishes and re-heating
them, but do  this if it makes your life easier. Cakes and pies should
always be  made ahead because they'll hold so well. Some dishes can be
assembled  the day before and finished while your turkey is resting.
Don't kill  yourself. You probably have 4 burners and one oven, so plan
ahead!  There's nothing wrong with asking your guests to help. Have
your  sister set the table, and your brother fill the tea glasses.
Family  and friend don't need to feel like they are working for their
supper,  but they can easily chip in!  Think of your turkey as a really
big chicken and you'll be fine. A  15-pound bird serves 10-15 people.
Unstuffed, it takes about 2 hours  to cook at 500 F, or 3 3/4 to 4 1/4
hours at 325 degrees. (I normally  don't stuff the bird's cavity
because of food safety concerns about  the internal temperature of the
stuffing.) Remember: remove the bag  of giblets first!  Here are a few
rules to follow when cooking your bird for the masses:  Place the oven
rack towards the bottom of the oven. It's your choice  whether you want
to spend 2 or 4 hours with the turkey. I advise  cooking the bird at
500 degrees.  Season the skin and cavity well with salt and freshly
ground black  pepper. I often place a quartered onion and herbs such as
rosemary  and thyme inside the cavity for flavor. Place the turkey,
breast side  up, on a rack in a large roasting pan. Cook until the leg
bone moves  easily when wiggled and the temperature registers 180
degrees on an  instant-read thermometer inserted at the thickest part
of the thigh.  I like to baste occasionally with butter, olive oil or
stock to keep  the turkey moist. If the breast starts to look too dark,
place an  aluminum foil tent over the skin to prevent burning.  Let the
turkey rest for 20 minutes after it's left the oven before you  carve
it. The juices will redistribute and the turkey will be much the
better for it. Note: a clean oven prevents a smoky kitchen!  But most
of all, keep in mind that the main focus should not be the  food, the
time chart or fear of turkeys. It's about having fun,  enjoying the
company of your family and friends and giving thanks.  © 1997 Lifetime
Entertainment Services. All rights reserved.  Formatted using MC Buster
by Barb at PK  Recipe by: Virginia Willis  Converted by MM_Buster
v2.0l.

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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”