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Thanksgiving Tips
Pork Stuffing
Mylène B.
1 1/2 pound of ground/minced pork
1 large onion
10-12 crushed crakers or bread crumbs equivalent*
salt, pepper, savory (to taste)
Make balls and cook in pan with turkey (you can stuff the bird with it, but it cooks better if outside of the turkey). Cook for same time as turkey.
* (You can use any bread or crakers that are safe...even if it doesn't have a good texture by itself or doesn't stick together well, as long as it makes crumbs.)
Traditional Stuffing
Nancy T.
This is surprisingly good--even for people without allergies. We're surprised every year!
For stuffing, I use the Miracle White Bread recipe on FAST. I've tried store-bought bread in the past, but it turned into mush. Slice the bread and then cut it into cubes.
Dry out the bread cubes at low heat in the oven.
For the actual stuffing, use any stuffing recipe. I use one from my old Betty Crocker Cookbook. The only changes I make from the original recipe are top use rice bread, and to use oiil to brown the ingredients (use only 3/4 amount of oil as you would use butter if you can't use butter or margarine).
Every time I make a loaf of bread I freeze the heels and any slices that are not cut well. That way I have bread saved up for stuffing.
A fun way to serve leftover stuffing is to put it in some muffin tins, baste it with turkey stock, chicken broth, etc. and bake at 350 degrees for 20 minutes. Baste it once in a while. I heard how to do this on the radio, I think.
Stuffing Alternative
by Miriam Breslauer
Turkey
2 lemons
1 orange
Your favorite *safe* spices
Instead of using stuffing, put a lemon and a half an orange in the turkey. This keeps the turkey from drying out and adds a nice aroma to the turkey.
Take the second half of the orange and squeeze out the juice into a bowl. Squeeze out the juice of the second lemon into the bowl. Add spices to juice (highly recommend: rosemary). Stir mixture.
Separate the skin of the turkey from the meat, but do not remove (be careful not to tear skin). Use hand to apply mixture between skin and meat (just place on meat).
Cook turkey based on size (sorry, my husband does this part). Use the remaining mixture and turkey drippings to baste the turkey later on.
Cranberry Sauce
by Nancy T.
If you can't have corn syrup, cranberry sauce is very easy to make. Use fresh cranberries and follow the recipes on the package.
To Trust or Not to Trust
During the holidays we often get pressured to trust our relatives' cooking. Sarah says: "I don't trust anyone's cooking but my own. Too often a hostess will
ask me what I can have, and then proceed to make it like s/he always does out of habit. Then s/he will apologize profusely, but that doesn't feed me. If
the meal is at my home, I am, of course, able to control ingredients, or
know I can't eat it. When I am a guest, I explain ahead of time that I can only come if I can bring my own food. I make it ahead of
time and cover the food with plastic wrap, ready to
microwave."
Gobble Gobble!
Don't wait until the last minute to find your turkey! Even if you will be getting a fresh turkey, you should find out (1) what ingredients are in the turkey and (2) what brands are safe. Turkeys are not merely turkey. They may contain spices, grains, and milk products.
FAST members have found that fresh turkeys are often safe. Nevertheless, still check and read the ingredients before purchasing. You may even want to call the company ahead of time to ensure safety. There is nothing worse than getting sick during what is supposed to be a happy day.
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