Kelley

Thanksgiving Menu: Carving the Bird

When it comes to dinner events, Colin always believes presentation shares equal billing with taste. This is especially true when talking turkey!

Carving the turkey may very well be an art, but with an electric carving knife and simple, step-by-step instructions, anyone can become an instant artist.

After removing your cooked turkey from the oven, let it sit for at least half-an-hour to allow the juices to collect and settle - carve it too soon and you run the risk of drier meat.

Steps

1. First cut off the legs, then the wings...
2. Then slice the breast, on both sides...
3. Next, remove the stuffing (if you remove it first, the cavity can collapse)
4. Turn the bird over and carve the backside
5. Then take the legs and carve the meat off of them
6. Arrange the dark and white meat attractively on the platter

    

   Thanksgiving Menu:
   Colin's "New-Fashioned Dishes"
   
   
   Thanksgiving is the one holiday when we get to eat all our favorite foods - and no one counts the calories! In keeping with that tradition, Colin has created a menu with his own take on some familiar dishes.
   
   View the entire menu and access recipes at the bottom of this page or in column to the right.

   

   Thanksgiving Menu: Pumpkin Soup & Toasted Pumpkin Seeds
   Toasted, spiced pumpkin seeds garnish this deliciously piquant soup and help spark the palate.
   
   Quantity: Serves 8
   
   Ingredients
   6 tablespoons unsalted butter
   2 cups chopped onions, yellow or white
   2 teaspoons minced garlic
   1/8 - 1/4 tsp crushed red pepper
   2 teaspoons curry powder
   1/2 teaspoon ground coriander
   pinch, ground cayenne pepper (optional)
   3 cans Libby's 100% pure pumpkin (15-ounce cans)
   5-6 cups chicken stock (Libby's recipe uses water & bouillon cubes)
   1-2 cups milk (Libby's calls for half & half, Colin suggests milk)
   For serving soup
   8 small sugar pumpkins, approximately 5"- 6" across
   1 bunch fresh chives (optional)
   
   Instructions
   Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened, 3-5 minutes. Add the four dry spices and stir often for about 1 minute.
   
   Add 5 cups broth and the pumpkin, blend well. Bring soup to simmer, lower heat, and cook at a low simmer for 10-15 minutes. Stir in 1 cup milk and stir until heated through. Taste soup and adjust seasonings to taste. Add more milk if desired.
   
   Transfer the soup, in batches, to a food processor or blender and cover tightly. Blend until smooth and creamy. Return blended soup to saucepan. If too thick, add more stock until desired consistency is reached.
   
   TIP: Soup may be made a day ahead and chilled in pan. Reheat over low heat until hot. Do not boil.
   
   
   Spiced Toasted Pumpkin Seeds
   
   Ingredients
   6 ounces (about 1 cup) hulled, green pumpkin seeds
   2 tablespoons olive oil
   1 tablespoon rushed coriander seeds (or ground coriander)
   1 teaspoon curry powder
   1/2 teaspoon salt
   1/4 teaspoon ground cayenne (or to taste)
   
   Instructions
   Heat oil in a large saute pan over medium-high heat until hot. Add dry spices and stir frequently for about 1 minute until aromatic.
   
   Add pumpkin seeds and stir frequently until seeds are lightly browned.
   
   Transfer to a separate bowl to cool.
   
   TIP: These may be made 1-2 days ahead and stored at room temperature in an airtight container. They make a great snack or party food!
   
   
   To Serve Soup
   Preheat oven to 375 degrees F. Cut the top 1/3 off each pumpkin, keeping the correct tops and bottoms organized to stay together. Using a large spoon, scoop out the seeds and stringy mass, leaving the flesh intact. (If needed, a thin shaving can be cut off the bottom of the pumpkin "bowls" to prevent rolling. Do not cut off too much!)
   
   Place pumpkins on a sheet pan and brush the cut edge with oil. Place the tops on their sides near their original bottoms. Heat in oven until warm, about 5-8 minutes.
   
   Heat soup gently until hot. Place warm pumpkin "bowls" on serving plates, ladle soup into each one, and garnish with spiced pumpkin seeds. If using chives, cut into 1" lengths and sprinkle a few pieces over the pumpkin seeds as additional garnish. Place tops on, if desired, or arrange one top to the side of each pumpkin.

    

   Thanksgiving Menu: Turkey
   
   Quantity: Serves 10-12
   
   Ingredients
   16-18 lb. Turkey, frozen or preferably, fresh
   12 ounces (3 sticks) unsalted butter, softened slightly
   2 tablespoons salt
   2 teaspoons ground black pepper
   2-4 cups chicken broth
   1 package cheesecloth
   3 ft. twine
   2 carrots, cut into 1" pieces
   2 stalks celery, cut into 1" pieces
   2 onions, cut into 8 wedges
   4-6 tablespoons arrowroot or flour
   2 cups white wine (not cooking wine)

   

   Instructions
   If turkey is frozen, begin thawing 3-4 days before roasting by placing it in the refrigerator in its original wrapping.
   
   Prepare turkey:
   Up to two days ahead, or on the day of roasting. Remove the contents of the cavity and discard. Rinse turkey in cold running water and dry thoroughly. Beginning at the edge of the large opening, loosen the skin over the breast and then carefully slip one hand under the skin, reaching all the way over the leg and thigh, loosening the skin as you go. With your hand, slip the butter under the skin and distribute evenly. Sprinkle turkey, top and bottom, generously with salt and pepper. (If preparing turkey 1-2 days ahead, wrap loosely and refrigerate at this point.)
   
   To roast:
   Preheat oven to 350 degrees F. Place carrots, celery and onion in a large, non-reactive roasting pan, (lined with aluminum foil). Place turkey on top of the vegetables. Fill cavity of turkey with stuffing and truss with twine, so that the wings and legs are tightly bound.
   
   Pour the wine and stock into a large bowl. Unfold the cheesecloth and cut a portion large enough to cover the turkey with 5-6 folded layers. Slowly submerge the cheesecloth into the wine/broth mixture to soak completely. Lift the cheesecloth out carefully (do not squeeze), and drape over the turkey. Pour about 1 cup broth mixture into the bottom of the pan.
   
   Place in oven and roast for approximately 18-20 minutes per pound, or about 5 1/2 hours. Every 30-40 minutes, baste the cheesecloth-covered turkey with pan juices and the remaining broth/wine mixture.
   
   AFTER 4 HOURS, remove cheesecloth, baste bare turkey, and continue roasting about 1 hour more. The turkey will become a deep, golden brown. Baste 1-2 times more during the last hour. Test for doneness by making a small incision in the deepest part of the thigh. The juices should run clear. (Remember, if your turkey is all-natural or free-range, the meat will naturally be a slight shade of pink. The juices, though, should run clear.) When done, transfer turkey to cutting board to rest before carving. TIP: When using an instant-read meat thermometer, insert into the thickest part of the thigh. (If you hit a bone, insert it again.) When it reads 180 degrees, the turkey is done.

   Thanksgiving Menu: Stuffing
   
   Quantity: Enough to stuff one large turkey, plus 10"casserole
   
   Ingredients
   2 large bags, or 3 boxes dried bread stuffing or seasoned bread croutons
   8 tablespoons (1 stick) unsalted butter
   2 cups chopped (1-2 large) yellow onion

   

   2 tablespoons finely chopped garlic
   1 1/2 cups thinly sliced celery
   1 1/2cups finely chopped carrots (peel before chopping)
   1 cup toasted macadamia nuts
   1 cup pistachio nuts
   1 cup toasted walnut pieces
   1 cup toasted almond slivers
   2-3 tablespoons dried sage
   1 lb. pork sausage meat, uncooked
   4-6 cups chicken stock
   salt & pepper to taste
   
   Instructions
   Place bread or croutons for stuffing in a large bowl and set aside.
   
   In a large pan, melt butter over medium-high heat. Add onions, garlic, celery, carrots and salt and pepper to taste. Cook, stirring occasionally, until softened, 5-6 minutes. Add to bowl of bread with remaining ingredients, except chicken stock. Stir and toss ingredients, breaking up sausage into small chunks as you go.
   
   TIP: The stuffing can be prepared to this point 1 day ahead and refrigerated.
   
   Add 3 cups chicken stock and stir in until well mixed. Add 1 more cup of stock and stir well. If the mixture seems too dry, add more stock 1/2 cup at a time, until desired moistness is reached.
   
   Stuff turkey to capacity and bake according to directions for Turkey. Place remaining stuffing in a buttered baking dish and bake at 375 degrees F, until golden brown and crispy on top.
   
   SAFETY TIP: Stuff the turkey right before roasting - never ahead of time!

   Thanksgiving Menu: Gravy
   
   Steps

1. After removing turkey from pan, remove vegetables with a slotted spoon and discard. Pour juices from pan into a medium-sized saucepan. Scrape as much browned bits from the foil-lined pan as possible. Place saucepan over medium-high heat and add any remaining wine/broth mixture, and/or more wine or broth - about 2 cups total. Bring to a simmer and let cook about 5 minutes.

2. Prepare the starch mixture: place 4-5 tablespoons arrowroot or flour in a small bowl and mix in enough cold water to liquefy. Using a whisk, mix half the starch mixture into the simmering pan juices, whisking constantly. Add the remaining starch mixture and whisk constantly until the juices thicken slightly. Taste and adjust seasoning. Keep warm until ready to serve.

TIP: Depending on the quantity of juices from the turkey, more starch mixture can be made and added to thicken. If gravy is already too thick, just whisk

Thanksgiving Menu: Corn Muffins

Quantity: Makes 12 medium or 24 small muffins

Ingredients
1 can Marie Callender's corn bread mix
1 1/2 cups water
4 to 5 medium jalapeno peppers, seeds removed and chopped finely (1/3 c)
2 tablespoons coarse sea salt
1 tablespoon flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg

Instructions
Preheat oven to 400 degrees F

In a large bowl, combine contents of can with jalapenos. Add water and stir gently until almost all the lumps disappear.

Scoop batter into muffin tin, filling 3/4 full. Sprinkle the tops with coarse sea salt. Bake for 15-20 minutes, or until tops are golden brown. Cool in tin 5-10 minutes.

Using a small sieve, dust tops lightly with flour, nutmeg & cinnamon.

TIP: Best baked the same day as serving.

Thanksgiving Menu: Cauliflower And Broccoli Au Gratin

Quantity: Serves 8

Ingredients
1 head cauliflower
1 head broccoli
4 tablespoons unsalted butter
4 tablespoons flour
3 cups milk
1/4 teaspoon ground nutmeg
2 teaspoons Worcestershire sauce
pinch ground cayenne (optional)
1 pound sharp cheddar cheese, grated (2- 8 oz bags)

Instructions
Wash broccoli and cauliflower and cut into 1"- 1 1/2 " florets. Bring a large pot of salted water to the boil and blanche cauliflower only until crisp-tender. Remove with slotted spoon and place in a 10"-12" baking dish, which has been lined with several layers of paper towels. Using the same water, at a boil, blanche the broccoli until crisp-tender and transfer to the baking dish (This can be done 1 day ahead and covered and refrigerated.)

In a large saucepan, melt butter over medium heat. Whisk in flour and adjust heat to low. Cook, stirring often, about 2-3 minutes. Do not allow the mixture to darken. Slowly whisk in half the milk until smooth. Whisk in the remaining milk, along with the nutmeg, Worcestershire and cayenne, and return heat to medium. Bring mixture to a simmer and cook, whisking constantly, until thickened. Reduce heat to very low and, still whisking, begin adding the cheese, 1/2 cup at a time. (Reserve 1 cup of the cheese for the top.) The consistency should be that of a very thick cheese soup.

Remove the paper towels from underneath the broccoli and cauliflower, and add half the cheese sauce to the baking dish. Gently stir to coat all the vegetables.

TO BAKE: Preheat the oven to 375 degrees F. Pour remaining cheese sauce over vegetables and sprinkle with reserved cheese. Bake until bubbly and lightly browned, about 20-25 minutes.

Thanksgiving Menu: Oven Roasted Potatoes & Cranberry Chutney

Quantity: Serves 8

Ingredients
6 medium Idaho potatoes
6 medium yams
1/3 cup, finely chopped rosemary
4 tablespoons olive oil
2 tablespoons coarse sea salt
cloves from 1 head garlic (peeled, and left whole)
12 peeled and halved shallots

Instructions
Preheat oven to 425 degrees F.

Peel potatoes and cut into wedges, approximately 1"wide x 2"long. Place in a large bowl with remaining ingredients and toss well to coat. Transfer to foil-lined baking sheets, enough to make single layers only.

Roast, stirring every 10-15 minutes, until browned and crispy, about 25-35 minutes.

TIP: Test for doneness by tasting an Idaho wedge, as they cook a little slower than the yams.


Cranberry Chutney
This unexpected fusion of flavors is so delicious you'll want it again next year.

Quantity: About 4 cups

Ingredients
2 cans whole berry cranberry sauce
1-10 oz. jar mango chutney

Instructions
Mix together thoroughly the cranberry sauce and the chutney.

Refrigerate until serving.

Thanksgiving Menu: Pecan Tart Served With Irish Coffee

Pecan Tart

Quantity: One 9-inch pie to serve 8

Ingredients
1 cup corn syrup (light or dark)
1 cup granulated sugar
3 eggs, size large
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 1/2 cups pecan halves
1 9-inch frozen pie shell, deep-dish

Instructions
Preheat oven to 350 degrees F.

In a large bowl, stir together first 5 ingredients. Add pecans and stir to coat well.

Place pie shell on a foil-lined sheet tray and pour in pecan filling. Bake 45-55 minutes, until filling is puffed. It will still jiggle slightly. Remove from oven and cool on a wire rack. (Pie can be baked early in the day and kept at room temperature.)

TIP: This recipe can easily be doubled to make 2 pies.


Irish Coffee

Quantity: Serves 8

Ingredients
8 wine glasses or large glass cups
8-10 (6-oz cups) rich, hot coffee (lightly sweetened to taste)
6-7 tablespoons packed light brown, or granulated sugar
12 ounces (1 1/2 cups) Irish whiskey
3 cups heavy cream
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon

Instructions
Whip heavy cream with 3 TB of the sugar until very soft peaks form. The consistency should be just pourable. Cover and refrigerate until ready to serve.

Heat the glasses by pouring very hot water into them. Empty the water and add 1 to 1- 1 1/2 ounces Irish whiskey. Pour in hot coffee to within 1 1/4" from the top of the glass.

Hold a large tablespoon upside-down over the top of a glass and use a ladle to slowly pour the whipped heavy cream over the back of the spoon onto the coffee. The cream should float on top, about 1-inch thick. Repeat with remaining glasses. Dust with a pinch of nutmeg and cinnamon, if desired. Serve immediately.

TIP: Irish whiskey can be replaced with any favorite whiskey to create your own custom coffee cocktail.

With at least 220 million people eating the same meal on the same day, the key ingredient here is organization! Just print out this pre-sorted shopping list and you'll be that much further ahead. Everything you need to make our mouth-watering Thanksgiving dinner has already been separated into food categories so you'll save time and energy in the supermarket.

SETTING THE TABLE

Setting the table is like opening your closet and selecting an outfit ...with a little creativity and confidence, the possibilities are endless. Even the most basic plates and napkins can be turned into something quite spectacular.

On the show, Colin created a warm and inviting Thanksgiving table with a clean, unexpected edge.

The Basics: A handsome Crate & Barrel wooden table with a long bench on one side and traditional chair seating on the other. Colin added pillows on all seating to up the comfort quotient-Thanksgiving dinners are usually lengthy affairs!

The Colors: Autumnal, rich and organic ...think natural neutrals like creams, and rich shades of chocolate brown, Sienna and burnished orange.

The Shapes: It doesn't matter whether your table is round, rectangular or square, it's all about the items you use to dress it and the combination of colors. On the show, Colin used a harmonious mix of organic and graphic shapes.

The Elements: With an abundant feast like Thanksgiving, aim for beautiful simplicity on the table itself. Try editing the number of elements used on the table (in other words, resisting the urge to use everything you own and love!) and play up their character instead. For example, on the show Colin chose not to use a tablecloth or placemats or an expensive floral centerpiece. Instead, he used a runner and larger plates to create a more informal appeal, and introduced an eclectic blend of textures to add interest and dimension.

The Centerpiece
An earth-toned, bamboo runner down the center of the table served to anchor the whole table and set the tone for the individual place settings. The runner was topped with an organic placement of varying heights of rich brown, cylindrical candles, some wrapped with one-and-a-half inch wide orange grosgrain ribbon and secured with a gold spray-painted pumpkin seed (use a glue gun to attach to the candle). Rather than a large flower arrangement, or several smaller ones, Colin placed freshly cut, large Chrysanthemum flower heads amongst the candles (about 8 or 9).

Place Settings
Instead of the traditional two-plate setting, Colin chose to use large square charger plates as dinner plates. To keep the informal tone, simple brushed stainless steel flatware was favored over more ornate silver. The napkins were large linen squares, folded and loosely tied with a 2" wide, sheer burnished orange ribbon, and then placed in the center of the dinner plates. The water and wine glasses were in contrasting colors but they shared the same shape and silhouette. Dried leaves with the name of each guest written in a permanent magic marker, served as unique fall place 'cards'.

TIP: Colin is a big believer in seating arrangements. Not only does it eliminate the bustle when it's time to eat, but it serves to balance the energy at the table. Place your most outgoing guests at opposite ends to keep conversation flowing.

The Advice: Forget what the etiquette books say about where and how the napkins are placed...or where the fork and knife should be set. Be confident, trust your own sense of style and let your personality shine through by injecting your favorite colors, or by introducing decorative objects from around the house. Play with the placement of all the elements, try to keep it interesting and aim for the unexpected. And remember, the rule is... there are no rules!



SETTING THE BUFFET
For a feast like Thanksgiving, Colin likes to combine the comfort of a sit-down dinner with the ease of a buffet. Begin and end the meal served at the table... soup to start, and dessert to finish... and serve the main course dishes from the buffet. As Colin always says, "it's very gracious to be able to serve your guests, even when having a buffet".

The Buffet Table
You don't need to own a sideboard to have a buffet. Just use a table that is accessible from both sides, has enough room to move around it and is convenient for serving and clearing.
Make sure it's the right size table. If it's too large the food will get lost and your guests will think you're cutting back - at their expense! Too small and the platters of food will crowded and inaccessible. Finally, make sure the table is sturdy enough to handle the weight of all the elements - food and D????cor. There's nothing worse than a shaky buffet table! On the show, Colin used a solid desk that he brought in from another room.

The Setting
Select all your serving dishes ahead of time and mark them with post-it notes, indicating which dishes will be used for which foods. This will save any last-minute decision crises! Arrange the platters of food to look abundant and appetizing, then, place them on the buffet in a way that lets your guests help themselves easily. On the show, we arranged them in this order: turkey (a platter of large slices of breast meat and another with smaller pieces of white and dark meat), side dishes (the bowl of stuffing and the two vegetable dishes), condiments (cranberry chutney and gravy). TIP: If serving the entire meal from a buffet, then the food is usually arranged in this order: breads, cold foods, hot foods, and condiments. When serving gravy from the buffet, be sure it's not too thin as it can easily splatter. Once guests were seated, Colin made another pass with the gravy at the table - not just to show off his unique gravy boat but to save anyone from having to get up again so soon.

The Décor
Using a large decorative element on the buffet serves to anchor the table and helps tie in the entire theme of your dining area. On the show, Colin used a large vase, which he abundantly filled with readily found branches and leaves as well as full-length stems of the same type of flowers used to decorate the dining table.

COLIN COWIE'S TIPS FOR TURKEY DAY ENTERTAINING

Setting a beautiful table is like opening your closet and selecting an outfit. Aim for the unexpected rather than selecting the same things year after year. By editing what you have on hand you can find ways of making your traditional Thanksgiving table untraditional.

Rather than a traditional sit-down dinner, enjoy Thanksgiving buffet-style. This way, the host can relax and mingle with friends and family, without being chained to the stove. If you need extra space for the buffet be creative, Use a table from another room in the house, possibly even a desk from a children's bedroom that can be brought into the dining room and covered with a colorful cloth. It can work as an extra serving station or even a self-service bar area.

There is no need to spend a lot of money on expensive cut flowers for your centerpiece. Decorate the table with branches and leaves that your children can collect in the yard. Add a lot of candles to the table; they'll go a long way.

For a delicious bowl of pumpkin soup, start with pureed pumpkin from a CAN!! Just add some spices along with some toasted spiced pumpkin seeds to give it your personal touch. And to serve, pour the hot soup from a teapot or coffee pourer directly into hollowed pumpkins. Simple, but so elegant -- and certainly something different!

Add some zest to a basic boxed corn muffin mix by adding some chopped jalapeno peppers to the recipe. Dust with rock salt and ground nutmeg just before serving.

The secret to the most succulent, juicy turkey ever -- place butter under the skin and cover the turkey with cheesecloth while roasting. Continue basting every 30 minutes until one hour before done, then remove the cloth to let the skin get brown and crisp.

Tired of the traditional cranberry sauce, blend your cranberry sauce with a jar of fruit chutney for a tasty, exotic flavor.

A little melted cheese on top of your broccoli and cauliflower will taste delicious, even to the kids!

Float your boat -- your gravy boat that is! Look for an attractive shaped gourd that can be hollowed and used instead of the typical gravy boat.

For an after dinner pick-me-up, serve a warm, delicious cup of Irish Coffee, with either fresh or store bought whipped cream. It's an unexpected beverage that your guests will enjoy, and a wonderful alternative to the basic coffee and tea.

Don't forget to clean up as you go along. Once everyone leaves you'll be free to relax on the sofa, put your feet up and start thinking about Christmas.

Q and A with Colin Cowie

Check out Colin Cowie's helpful answers to some common questions about entertaining:

WHAT'S BEST IS WHAT WORKS BEST FOR YOU. IF YOU WANT A SIT-DOWN DINNER, JUST PLACE LARGE PLATTERS OF THE FOOD DOWN THE CENTER OF YOUR TABLE - THIS WILL ALLOW GUESTS TO HELP THEMSELVES, SO YOU GET YOUR SIT-DOWN, AND THE EASE OF A BUFFET TOO.

IF YOU CAN, ADDING AN EXTENSION TO YOUR TABLE WOULD BE BEST...THAT WAY EVERYONE WILL BE SEATED TOGETHER. IF YOU DON'T HAVE TABLE LEAVES TO ADD, THEN A SIMPLE PIECE OF PLYWOOD SET ON TOP OF YOUR EXISTING DINING TABLE ADDS EXTRA SPACE. IF THE ROOM WON'T ACCOMMODATE A LONGER TABLE, THEN ARRANGE FOR 2 SMALLER TABLES OF 6 RATHER THAN ONE OF 8 AND ONE OF 4.

YOU DON'T NEED TO HAVE MATCHING PLATES AND GLASSWARE FOR EVERYONE. SIMPLY USE WHAT YOU HAVE, BORROW WHAT YOU NEED AND MIX EVERYTHING TOGETHER FOR A MORE ECLECTIC LOOK.

MIX YOUR FORMAL CHINA TOGETHER WITH PLATES AND GLASSWARE FROM OTHER MORE CASUAL SETS. EVERY PLACE SETTING DOESN'T NEED TO MATCH - YOU COULD HAVE 4 OF 0NE AND 8 OF ANOTHER, AS LONG AS THEY ALL WORK NICELY TOGETHER. THE RESULT WILL BE A TABLE THAT'S MORE PERSONAL AND GIVE YOU A 'COLLECTED' LOOK.

FAMILY DYNAMICS ARE OFTEN DIFFICULT. DO THE BEST YOU CAN DO AND IF YOUR FAMILY IS CRITICAL, DON'T LET IT BOTHER YOU. YOUR BEST IS GOOD ENOUGH!

THE EASIEST SOLUTION IS TO USE 2 CASSEROLE DISHES INSTEAD OF ONE.