Garlic salt to taste Paprika for sprinkling
1 cup white wine or vermouth, plus more as needed
2 handfuls of raw cranberries, optional
1. Coat roasting pan and rack with cooking spray.
2. Rinse turkey and cavity. Pat dry.
3. Turn turkey, breast-side down and drizzle 1/2 cup wine. Sprinkle with seasonings.
4. Place turkey, breast-side up on rack and drizzle with 1/2 cup wine and sprinkle with seasonings. Stuff turkey.
5. Insert a meat thermometer in thickest part of breast. Roast as directed, basting every 20 minutes.
6. When ready, cool 20 minutes before slicing. Place on a platter and garnish with cranberries.
CORNUCOPIA STUFFING
3 chicken bouillon cubes
3 Tbsp. olive oil
8 celery stalks, diced
12-oz pkg. mushrooms, sliced
2 onions, diced
4 cloves garlic, minced
1 tsp. of dried rosemary, sage, and thyme
2 granny smith apples, peeled, cored, and diced
No-stick vegetable spray
1. Place bouillon cubes in 11/2 quarts boiling water. Stir and reserve.
2. Place oil in a large pot on a medium flame. Saute celery, mushrooms, onions, and garlic, until wilted. Add herbs and apples.
3. Add bread, stirring well. Slowly add broth until stuffing holds together, but is not soggy. Discard remaining broth. Cool to room temperature.
4. Stuff turkey and truss with skewers. If stuffing remains, coat an ovenproof casserole with cooking spray and place it inside. Bake casserole at 350 for 20 minutes or until stuffing bubbles.
Yield: 12 servings
ROASTED GARLIC MASHED POTATOES
GARLIC
No-stick vegetable spray
1 head of garlic
1 tsp. olive oil
1. Preheat oven to 350. Coat a 11/2 cup ovenproof casserole with cooking spray.
3. Cover casserole with aluminum foil. Prick foil twice with tip of a knife. Roast for one hour, checking water level every 20 minutes and adding more if necessary. Garlic is ready when brown and soft.
4. Cool to room temperature. Using fingers, squeeze creamy garlic from each clove into a bowl and reserve.
BROTH
2 bouillon cubes
Dice a carrot, celery stalk and small onion
Place ingredients in a pot with 1 quart of water. Boil for 20 minutes until broth reduces. Cool to room temperature. Strain vegetables out.
POTATOES
4 large baking potatoes, peeled and cut into 6 chunks
Salt
2 Tbsp. olive oil
No-stick spray
1. In a large pot, immerse potatoes in water. Add 1 Tbsp. salt. Boil for 20 minutes or until potatoes are soft when a fork is inserted into their centers. Drain potatoes in a colander.
2. Using metal blade in a food processor, in batches place potatoes, roasted garlic, salt to taste and olive oil. Pulse blade, slowly adding broth until potatoes become fluffy. Do not over beat. Discard remaining broth. Remove to a casserole coated with cooking spray. Serve immediately.
Yield: 6 servings
CANDIED YAMS
3 yams
No-stick vegetable spray
1/4 cup vegetable oil
1/4 cup honey
1/4 cup orange marmalade
6 oz. can pineapple juice
1/2 tsp. cinnamon
1/2 bag of marshmallows or 11/2 cups slivered almonds
1. Preheat oven to 350. Peel yams and rinse under water. Pat dry. Cut them in half vertically and then horizontally to create 4 boat-shaped pieces.
2. Coat a 7 x 11-inch ovenproof casserole with cooking spray. Arrange yams inside.
3. In a medium sized bowl, blend oil, honey, marmalade, juice, and cinnamon. Pour evenly over yams. Place casserole in oven, turning yams every 15 minutes. Bake for 75 minutes or until yams are soft in center when tested with a knife.
4. Remove casserole and turn on broiler. Dot yams with marshmallows or almonds. Place under broiler and watch constantly until topping browns. Serve immediately.
Yield: 12 pieces
CRANBERRY PEAR CAKE
5 pears, skinned, cored, and sliced thin
3/4 cup dried cranberries
1/3 cup sugar
1/2 tsp. cinnamon
1. In a large bowl, mix these four ingredients by hand.
No-stick vegetable spray
3 eggs
11/2 cups sugar
3/4 cup safflower oil
31/2 Tbsp. cranberry juice
1 Tbsp. baking powder
21/2 cups flour
Dash of salt
2 tsp. brandy
2. Preheat oven to 350. Coat a 9 x 12-inch glass baking pan with cooking spray.
3. Beat eggs. Add sugar, mixing until frothy.
4. Add oil and juice, mixing well, followed by baking powder, flour and salt. Add brandy. Beat on high for one minute until ingredients are completely combined. Batter is sticky and dry.
5. Pour half of batter into baking pan, spreading to cover. Spoon fruit mixture evenly on top of batter. With a spatula, gently spread remaining batter over fruit, stretching it thin to cover as much fruit as possible. With forefinger, push exposed cranberries beneath batter.
6. Bake for 30-35 minutes, or until top browns and feels firm. Cool for two hours before cutting.
Yield: 24 squares
The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.
