1/2 lb beef, ground
2 tbsp butter
1 tsp salt
1/2 cup white rice, raw
1 poultry liver (from the bird you are going to stuff)
1/2 cup pine nuts
1/2 cup almonds (blanched), whole
10 prunes, pitted
1/2 cup raisins
10 chestnuts (up to 15)
Cook the chestnuts: Cut a groove on each chestnut and roast them on the
stove (if you've got an electric stove, placing the chestnuts on the burner
will do the trick, though you'll have to do some cleaning afterwards.) When
they're done, peel them. Watch your hands.
Brown the beef with half the butter. Add the rice, salt and a little
water, and let it cook on low heat, until the water is absorbed.
Boil the liver, mince it and add it into the rice and meat. Add the
almonds, prunes, raisins, chestnuts (cut in chunks) and pine nuts. Add a
small amount of water and let everything simmer until the water is
absorbed.
The stuffing is ready to use. Add the remaining butter and bake it. I
usually wrap the stuffing in aluminum foil, put it in a separate pan and
bake it along with the chicken. When the chicken is ready, the stuffing is
ready too!
NOTES:
* Holiday stuffing with fruit and nuts -- This is an elaborate version of
the type of poultry stuffing made in Greece. People there have never heard
of bread stuffings and, once you taste this recipe, you'll never want to
hear about bread stuffings either! I got the recipe from my mother, who got
it from a friend, who got it from her sister-in-law, who... Yield: stuffs
5-6 lb poultry.
* If the chestnut-roasting procedure is to messy for you, then just boil
them.
* The amounts in the ingredients list are there for completeness' sake.
You should really interpret them as a few, a handful or one small package.
The only thing you have to bear in mind is that putting more prunes will
make the stuffing sourer, and putting more raisins will make it sweeter. >br>
* The original recipe suggested using unpitted prunes. I believe that
using pitted prunes is safer for the teeth!
From Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA
Day After Thanksgiving Turkey Strudel
----FILLING----
1 1/2 pkg fresh spinach, destemmed & rinsed
2 1/2 cup leftover turkey; very finely chopped
1/4 cup dark raisins (optional); chopped
2/3 cup mayonnaise
2/3 cup sour cream
2 tsp curry powder
2 tsp cornstarch
1/2 tsp salt
----STRUDEL----
8 sheets phyllo dough
1/2 cup butter; melted
Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out
as much water as possible) and cool. Mix together remaining filling
ingredients; stir in spinach.
Place one sheet of phyllo on an ungreased cookie sheet (keep remaining
phyllo under a damp towel to keep moist.) Brush with melted butter. Put on
3 more sheets; brush with butter. Place another sheet crosswise on top of
the first 4 sheets; brush with butter. Top with remaining sheets (going in
same direction as the last sheet) and brush with butter.
Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up
and over filling and shape into a round shape....make sure phyllo encloses
all of the filling. (You can twist the top ends of the phyllo dough like a
Hershey's Kiss or just leave then lying flat over the top.) Brush with
remaining butter. Bake at 350 for 50 minutes or until golden brown. Cut
in wedges to serve.
From Laura Hunter
Thanksgiving Clay
1 1.00 c all-purpose flour
1 0.50 c salt
1 0.33 c water ( about )
Here's a simple recipe for A homemade clay that is Fun for kids, to use in
Thanksgiving decorations Or almost anytime. This is the basic recipe-
Specific directions Follow.
Here's how to do it...
1... In a large mixing bowl combine the flour and the salt. Graduakly add
the water. Squeeze the dough with both hands until it is smooth. If the
clay gets crumbly, wet your hands with a little water. If the clay gets too
wet, sprinkle it with a little more flour and squeeze again.Store the clay
in a plastic bag until you are ready to use it.
2... Cover a cookie sheet with aluminum foil. This will be your work
surface. Do all your modeling and drying on the sheet. Directions for
working with the clay will be given in each projcet description.
3... Finished objects can be dried in the air, on more quickly in the oven.
To air-dry your objects, place them on the foil covered cookie sheet in the
sun for a few hours, or let them dry overnight. This way of drying is good
for small objects.
4... To oven dry your objects set at low 225~. Bake small thin objects for
about 15 minutes. Bake thick objects for about 1/2 hour each side.
5... After your objects have dried and cooled, they are ready to be painted
with felt tip markers. To protect the finnish on your object, brush them
with two coats of clear nail polish after the colors are dry. This will
help the colors from coming off.
Directions coming for Thanksgiving Tile, Thomas Turkey and Miniture Harvest
Pots.
Thanksgiving Pie
1 pie crust (deep dish), unbaked
3 eggs
1 cup corn syrup, dark
1 1/2 cup sugar
1/4 cup butter, melted (or margarine)
1 cup pumpkin
1 teaspoon vanilla
1 cup pecan halves
Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except
pecans and beat well. Put pecans in bottom of pie crust and slowly pour
mixture over nuts. Bake 45 minutes, or until knife inserted one inch
from edges comes out clean. Let pie cool (if cut warm, the pie will be
runny) Serve with whipped cream.
Peppered Citrus Olives
2 cup green olives (mixed sizes, if desired)
30 black peppercorns
1 lemon
6 lemon thyme sprigs
2 tbsp olive oil
Drain the olives and place them in a glass or other nonreactive container.
Using a wooden mallet or the back of a wooden spoon, hit the peppercorns
just enough to bruise or barely crack them. Add to the olives.
Cut the lemon into 12 or 15 pieces, removing the seeds. Add the lemon to
the olives. Rub the sprigs of thyme between your hands over the bowl,
dropping some of the leaves onto the olives, then add the sprigs and the
olive oil. Turn the olives to coat them with the mixture. Cover with
plastic wrap and refrigerate at least 24 hours, or up to 3 days before
serving.
Yields 2 cups.
