- 1 whole head garlic
- 4 carrots, cut into 1 inch chunks
- 4 stalks celery, cut into 1 inch chunks
- 3 onions, cut into 1 inch chunks
- 1 green pepper, quartered
- 1 tomato, quartered
- 1/3 cup olive oil
- salt and pepper to taste
- 8 cups water
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried parsley
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Wednesday, November 2, 2022
The key to a good soup is to start with a good stock. This basic chicken stock recipe is a great stepping stone for chicken noodle, chicken rice and a wide variety of other soups, stews and chilis. The best part is that you can freeze it and have stock whenever the mood for making soup strikes!
BASIC CHICKEN STOCK
- 1 pound chicken parts
- 1 large white or yellow onion
- 3 stalks celery, including some leaves
- 1 large carrot
- 1 ½ teaspoons salt
- 3 whole cloves
- 6 cups water
Cut onion into quarters and roughly chop celery and carrot into 1 inch chunks. Place chicken, onion, celery, carrot, salt, and cloves into a large stock pot. Add 6 cups water and stir. Bring to a boil then reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables and strain stock. Skim fat off the surface and remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Cook's Notes: If you need turkey stock, simply replace turkey for chicken in this recipe!
This hearty soup is perfect for a cool Autumn day. It is also a great way to use up leftover Thanksgiving turkey. Pair it with a loaf of multi-grain bread for a delicious, healthy dinner. Freeze individual portions for a quick dinner on those hectic nights.
TURKEY AND WILD RICE SOUP
- 3 cans chicken broth
- 2 cups water
- 1/2 cup green onions, finely chopped
- 1/2 cup uncooked wild rice
- 1/2 cup butter
- 8 ounces button mushrooms, sliced
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 2 cups cream
- 2 cups cooked turkey
- 8 slices bacon, cooked and crumbled
- 2 tablespoons white wine
Combine chicken broth, water, onions and rice in a large pot. Bring to a boil then reduce heat and simmer 30-40 minutes. Melt butter over medium heat and cook mushrooms until they give off their liquid-around 10 minutes. Stir in flour and seasonings. Cook until bubbly and smooth. Add cream and cook until mixture has thickened. Add flour mixture, meats and wine to the broth mixture and stir until well blended. Cook until thoroughly heated.
If you are looking for a new dressing to serve with your Thanksgiving feast, this one is a delicious choice! It has many of the traditional flavors we associate with dressing with the savory flavor of sausage and a satisfying crunch from pecans. It's sure to be a hit.
SAUSAGE AND CORNBREAD DRESSING
- 12 ounces sausage
- 3/4 cup finely chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1/2 cup butter
- 5 cups dry white bread crumbs
- 4 1/2 cups crumbled cornbread
- 1 teaspoon poultry seasoning
- 1/8 teaspoon black pepper
- 3/4 cup chopped pecans, toasted
- 1 1/4 cups chicken broth
Brown sausage and drain well. Set aside. Add butter, onion, pepper and celery to the same skillet used for browning the sausage. Cook until tender. Add to cooked sausage. Preheat oven to 325 degrees F. Place bread cubes and cornbread crumbs in a large bowl and combine. Mix in sausage and onion mixtures, seasonings, and pecans/ Drizzle with chicken broth, tossing to combine. Pour mixture into a 2 quart casserole dish and cover. Bake 35-45 minutes, until heated through.
Aaahhhh, the cranberry. The bright red berry that so many of us have come to associate with the Thanksgiving and Christmas holidays is full of tart, sassy flavor and is also packed full of health benefits. In fact, it is so jammed with nutritional goodness that it has been deemed a superfood.
Cranberries are harvested from dwarf evergreen shrubs or trailing vines of the Vaccinium macrocarpon. They are native to the acidic bogs of the northern hemisphere throughout the cooler regions of the United States and Canada. It is also native to the cooler regions of Chilé. These low growing, creeping shrubs max out around 7 feet in length and and 8 inches in height. They feature slender, wiry stems, small evergreen leaves and dark pink flowers that turn into bright red berries with an acidic tang. They are related to blueberries, bilberries, huckleberries and lingonberries.
The Narrangansett people of the Algonquin tribe use cranberries in pemmican and as a dye. They called the berries “sasemineash” and introduced the American colonists of Massachusetts to them. In 1550, James White Norwood made the first reference to the cranberry in American literature. American Revolutionary War veteran, Henry Hall, first cultivated the berries in the Cape Cod town of Dennis around 1816. By 1820, he was shipping them to New York City and Boston, with many of them leaving for Europe through seaports in those cities.
Historically, cranberry bogs have been constructed in wetland regions. Today, they are located in upland areas with a shallow water table that gets irrigated during the growing season and flooded as needed for harvest and protection against low temperatures. Cranberries are harvested in the fall, between the months of September and November. The beds are flooded with 6-8 inches of water and a harvester is driven through the bog to remove the fruit from their vines. Next, the berries are corralled into one area of the bog where they are either removed by conveyor or pump before being sent off for sorting, storage or shipping. Because of the high cost of labor and low yield, only a small percentage of cranberries, between 5 and 10 percent, are dry-picked.
Approximately 40,500 acres of land are devoted to the cultivation of cranberries, with world production topping 683,671 tonnes. The United States, Canada and Chile are the top worldwide producers of fruit while Wisconsin and Massachusetts lead production stateside. Around 95% of cultivated berries are used to make cranberry juice, sauce, jam or dried with the rest being sold fresh.
Raw cranberries are 87% water, 12% carbohydrates and negligible amounts of protein and fat. 100 grams of raw cranberries contain:
- Calories 46
- Carbs 12.2 grams
- Dietary Fiber 4.6 grams
- Fat .13 grams
- Protein .39 grams
- Manganese 17% RDA
- Vitamin C 16% RDA
- Vitamin E 8% RDA
- Vitamin B5 6% RDA
- Vitamin K 5% RDA
- Vitamin B6 4% RDA
- Vitamin B2 2% RDA
- Iron 2% RDA
- Magnesium 2% RDA
- Phosphorus 2% RDA
- Potassium 2% RDA
By now, everyone has heard that cranberries are great for urinary tract health, but they may not be the cure they are often made out to be. While there is evidence that cranberries are a powerful tool in fighting recurrent urinary tract infections, large variations resulting from inconsistent clinical factors and study methods have clouded some studies. It is now believed that to enjoy the highest level of protection from cranberries, you should consume extracts in capsule form and not juice. Just what is it in cranberries that make them a potent weapon against UTI’s? The answer is Proanthocyanins, or PCA’s. PCA’s work in the urinary tract to keep harmful bacteria from building up along the walls and infection from setting in. These same PCA’s also help keep bacteria from adhering to teeth, thus reducing cavities and gum disease. So what exactly do all these numbers mean? Well, they mean that you should add more cranberry goodness to your diet! Keep reading to learn about the number of health benefits cranberries possess.
A diet rich in cranberries also has other health benefits, thanks to:
Vitamin C Vitamin C is a powerful natural anti-oxidant that helps the body fight off the effects of free radicals. It also helps to improve the body’s absorption of iron from plant sources, boosts immunity and helps in the formation of collagen.
Fiber A diet high in fiber helps lower the risk of coronary heart disease, stroke, hypertension, diabetes, obesity and some gastro-intestinal diseases. It also helps control insulin sensitivity and enhances weight loss
Vitamin E Vitamin E is a fat soluble anti-oxidant that helps prevent or delay the onset of some chronic diseases such as heart disease, cancer, cataracts, Alzheimer’s and arthritis.
Vitamin K Vitamin K has cancer-preventing and anti-inflammatory properties.
Manganese Manganese is essential for proper growth and metabolism.
For all of the good that cranberries can bring to your health, there are some potential side effects if you eat too many or drink too much of their juice. Those on coagulants, such as warfarin, should limit their intake of cranberry juice as there is a heightened risk for bleeding and bruising. Consuming large amounts may also result in nausea, stomach inflammation, diarrhea, increased risk of developing kidney stones and increased sugar intake if drinking juice blends or cocktails instead of 100% pure juice.
If these added health benefits sound good to you, there are some easy ways to add cranberries to your diet.
- Add dried berries to your favorite trail mix or granola recipe.
- Toss a handful into your morning smoothie.
- Stir into oatmeal or whole grain cereal at breakfast.
- Mix them into your favorite apple desserts for an added punch of flavor and nutrition.
- Use cranberry sauce as a condiment on your turkey sandwiches.
Check out our growing collection of cranberry recipes for new ways to incorporate these sassy berries into your diet.
Spice up your Thanksgiving table with this sweet and spicy cranberry sauce. It brings a sweet, tangy, subtle hint of warmth to your holiday dinner that can only be described as "wow".
CHIPOTLE ORANGE CRANBERRY SAUCE
- 1 medium orange
- 1 package (12 ounces) fresh or frozen cranberries
- 1/2 cup packed brown sugar
- 1 cinnamon stick (3 inches)
- 1/4 to 3/4 teaspoon ground chipotle pepper
- 1/4 teaspoon pepper
Finely grate the zest from the orange. Cut the orange in half crosswise and squeeze the juice from it. Place both zest and juice in a small saucepan and stir in all remaining ingredients. Bring to a boil then reduce heat. Simmer for 5-7 minutes, until the berries pop, making sure to stir occasionally. Remove from heat and allow to cool completely before removing the cinnamon stick, covering tightly and storing in refrigerator.
Tuesday, November 1, 2022
Thanksgiving wouldn't be the same without a rich, decadent pecan pie nestled amongst the other sweets on your holiday dessert table. This delicious pie features the added flavor of maple syrup and gets topped with ice cream from Breyers.
- 1 cup maple syrup-I recommend visiting Dohner Maple Products at 2nd Street Market
- 1/2 cup firmly packed light brown sugar
- 3 large eggs, lightly beaten
- 2 Tbsp. I Can't Believe It's Not Butter!® Spread, melted
- 1 1/2 cups pecan halves
- 1 (9-in.) frozen deep-dish pie crust
- 4 cups Breyers® Natural Vanilla Ice Cream
Preheat oven to 350°. Combine maple syrup, brown sugar, eggs and I Can't Believe It's Not Butter!® Spread in large bowl. Stir in pecans. Pour into frozen crust. Place on baking sheet and bake 50 to 55 minutes or until center is set. Cool on wire rack 2 hours. Serve topped with Breyers® Natural Vanilla Ice Cream.
FESTIVE THANKSGIVING TURKEY BRINE
- 1 gallon cold water
- 2 cups apple cider
- 3 tablespoons tricolor peppercorns
- 1 tablespoon whole cloves
- 3 whole bay leaves
- 3 cloves garlic, crushed
- 2 sprigs fresh rosemary, leaves stripped off
- 1 sprig fresh thyme, leaves stripped off
- juice and peels from 3 oranges
- 2 cups brown sugar
- 1 cup kosher salt
Combine all ingredients except sugar and salt in a large pot and bring to a boil. Remove from heat and stir in sugar and salt until dissolved. Allow to cool completely before submerging turkey. Add additional cold water, if needed, so turkey is completely covered with brine. Cover and allow turkey to brine for at least 12 hours in the refrigerator before cooking.
Traditionally, a brine is a simple salt water solution used to keep leaner meats from drying out and becoming tough during the cooking process. It is most commonly used for roasting turkeys and chickens, but it can be used for other items as well. Meats that are soaked in a brine absorb extra moisture from the solution. The salt works to help season the meat while breaking down proteins, thus making the meat more tender.
The basic recipe for a brine is 1 cup of Kosher salt to every 4 quarts of water. If you are using table salt, use 3/4 cup for every 4 quarts. For those wishing to keep the process as simple as possible, this is a perfectly good brine to use. For those wishing to add additional flavor and flair to their meal, you can use a variety of additional ingredients to suit your individual tastes. Consider adding any of the following ingredients to your brine:
sugar, brown sugar or raw sugar
juniper or allspice berries
orange or lemon peel
To brine your bird, mix the salt and water in a large stock pot and stir until the salt dissolves. Add any additional ingredients you would like to the brine. Remove turkey from package and take out the giblets. Gently submerge the turkey in your brine.
NOTE: Your pot must be deep enough for the turkey to be fully submerged. Cover and place in your refrigerator to brine for 12 hours. When you are ready to roast your turkey, remove from brine and pat dry. Place in your roasting pan and season or baste as desired before placing in the oven to cook.
Birds that are brined tend to cook a little faster than normal. You will want to begin checking your turkey with a meat thermometer about an hour before the recommended cook time is up. The turkey is done when the thermometer, when inserted into the thickest part of the bird, reads 165 degrees F.
If you would like your turkey to have crispier skin, Remove from the brine and pat dry. Place in a roasting pan and loosely cover with plastic wrap and allow to dry, refrigerated, for an additional 12 hours prior to roasting.
Clean your sink well after disposing of the brine to avoid contaminating other food items.
- 10-18 pounds will feed 10 or less
- 18-22 pounds will feed between 10 and 15
- 16-20 pounds will feed between 16 and 20
- 20 pounds will feed 24-29 people
Please remember, the above numbers are a general guideline. We all know someone who seems to eat their own weight in turkey while others will be happy with a single slice. I recommend erring on the side of caution and going larger if in doubt. Besides, who doesn't love Thanksgiving leftovers? In my opinion, they are the best part of the holiday weekend.
"How long does it take to roast a turkey?" is hands down the most asked Thanksgiving question cooks across the country ask every year. While the easy answer is 20 minutes per pound, there are more factors to take into consideration than just the weight of your bird. Oven temperature and whether the turkey be stuffed are the two most important factors influencing roasting time. We recommend roasting your bird in an oven preheated to 350 degrees F and following the list below for best results.
- 10-18 pounds, 3-3 1/2 hours
- 18-22 pounds, 3 1/2-4 hours
- 22-24 pounds, 4-4 1/2 hours
- 24-29 pounds, 4 1/2-5 hours
- 10-18 pounds 3 3/4-4 1/2 hours
- 18-22 pounds 4 1/2-5 hours
- 22-24 pounds, 5-5 1/2 hours
- 24-29 pounds, 5 1/2-6 1/4 hours
Because oven temperatures may vary, we highly recommend using a meat thermometer for the most reliable results. Place it in the thickest part of the thigh and cook to an internal temperature of 165 degrees F.