New trimmings
to the Turkey
This year, if you want to serve the plumpest,
most tender arul juiciest turkey ever, try one of
the foil roasting methods.
If you traditionally cover your turkey with a
butter-soaked cloth, tru using a cover of foil in
stead. It does the job perfectly, and virtually
eliminates the need for hasting.
For this fix-arul-forget-it turkey, place the pre
pared bird, greased with butter or oil and sea
soned, breast-side up on a rack in a shallow pan.
Tear off a piece of aluminum foil 3 to 4 inches
longer than the bird, fold it in half lengthivise to
make a tent. Place over bird, add no water. Roast
in a 325° oven. Allow 4-5 hours for an 8-12 lb.
turkey; 5-6 hours for a 12-15 lb. bird.
A complete covering of foil will make the tur
key even more moist and tender. For this, 2
lengths of foil are joined in a tight double fold.
Then the prepared fowl is securely wrapped in
its foil “blanket," placed on a rack in a shallow
jHtn, and roasted in a 425° oven. An 8-12 lb. bird
will be done in 3-3H hours; a 12-15 lb. bird in
4~4)i hours. (Add 3-5 minutes per pound for
stuffed birds). The foil is opened and pushed
down around the bird for the last 45 minutes of
roasting time. Allow the turkey to “set" a few
minutes before carving.
These foil methods are excellent for roasting
wild duck or game that have a tendency to dry
out. If your traditional Thanksgiving meat is wild
duck, here’s an excellent, moist stuffing that
adapts to turkey or chicken, too.
PORK AND BEAN STUFFING
1 can (l lb.) pork and beans, drained
1 egg, slightly beaten
V* cup minced onion
Vi cup chopped celery
Vi cup drained, cooked apricots or prunes
Dry bread crumbs
Mix first five ingredients together. Add the
seasonings your family prefers: celery seed, sage.
thyme, a dash of nutmeg. Add enough dry bread
crumbs to make desired consistency. 4 cups.
FROZEN CRANBERRY ORANGE RELISH
2 navel oranges
1 lb. fresh cranberries (4 cups)
2 cups sugar
Wash oranges, cut in eighths. Remove seeds.
Put oranges, including rind, and cranberries
through coarse blade of food chopper. Stir in
sugar, blend thoroughly and chill.
Tear off 12 6-inch pieces of 12-inch foil; fold
each piece in half, making 6-inch squares. Fit
squares into muffin cups; fold excess foil down
to form edge. Fill foil cups with Relish (about
!* cup). (Put remaining relish into freezer con
tainer for later use.) Place muffin pans in freezer
several hours, until frozen. Remove foil cups from
muffin pans; wrap cups completely in foil; return
to freezer. Unwrap and thaw just before serving.
Makes about 5 full cups.
MASHED SWEET POTATO CASSEROLE
12 medium sweet potatoes, cooked, pared
1 cup broum sugar
Vi cup butter
1 teaspoon salt
2 tablespoons butter
Pecan halves
Mash hot sweet potatoes. Add sugar, butter
and salt; beat well. Pour into lJ*-quart foil-lined
casserole. Dot with butter; garnish with pecan
halves. Bake 30 min. at 350°. 12 servings.
PORK AND BEANS WITH PINEAPPLE
1 can (1 lb. 15 oz.) pork and beans
W cup brown sugar
teaspoon ground ginger
3 slices pineapple
Combine pork and beans, brown sugar and
ginger. Place in a 1-quart casserole. Arrange
pineapple on top. Bake, uncovered at 350° for
40-45 min. Makes 6 to 7 servings.
TURKEY SANDWICH FILLING
1 i up finely chopped cooked turkey
I 3-ox. pk, cream cheexe
'* cup pickle relixh
Salt and pepper
Softened butler
12 xlicat bread
Combine first three ingredients and season to
taste. Butter six slices, spread with turkey filling,
place slice of bread on top. Makes 6 sandwiches.
Enjoy this “different” turkev sandwich weeks
after the holidays — wrap in foil and freeze for
snacks or lunchiMixes.
FIESTAS
W cup mutced onion
% cup minced green pepper
^ tablespoons butler
1*4 cups ^nrly chopped leftover turkey or chicken
1 6-0s. can tomato paste
*4 cup chopped stuffed olives
1 teaspoon Worcestershire sauce
l teaspoon chili ponder
*4 teaspoon salt
Dash pepper
8 wiener buns
Saute onion, green pepper in butter until soft.
Add chicken, tomato paste, olives, sauce and
spices; simmer 10 minutes, stirring frequently.
Fill buns generously with mixture. Place each
bun on square of foil; bring up foil in boat around
bun. Place on broiler; broil 5-10 min. until lightly
browned. Or, early in day, prepare HUing, cool
Fill buns; completely wrap each in foil. Refrig
erate. At serving time, place* packages in oven,
bake 15 min. at 400°.
DAY-LATE TURKEY DINNER
If your family wants a repeat of the delicious
holiday meal, you can reheat the turkey and
dressing in a foil wrap. The meat remains moist
and flavorful, and there’s no need to heat the
entire bird. What’s more, no extra baking dishes
are necessary.
Wrap individual servings of leftover stuffing,
topped with a slice of leftover turkey in a square
of foil; double-fold top and ends.* Place packages
on baking sheet. Bake 20-25 min. in 350" oven.
Heat leftover gravy; serve over turkey in opened
foil packages.
*For weekAate turkey dinners, you can freeze
these individual portions. (Yes, you can freeze
meat that has been frozen before — if it is the
first freezing for cooked meat, it is perfectly safe.
Just don't let the meat set out at room tempera
ture. Cool quickly after cooking). Bake frozen
individual servings 40-45 min. at 350°.
This easy-fix turkey is roasted in foil to be extra moist, tender. Cranberry orange relish freezes ahead.
How to repeat a wonderful meal: wrap and bake in foil.
w we umamm
Pork and beans add pineapple to complement the turkey.
