SUPERBOWL FARE

Gridiron greats
Fun and food for your favorite football enthusiasts

Time for the Superbowl and football is indeed in the air. For many Superbowl Sunday is a time to don the jersey of a favorite player, toss the pigskins around in the back yard and armchair quarterback with the best of them. But for me and other non-football enthusiasts, it is simply another wonderful excuse to throw a theme party!


Kick things off by looking in party and big box stores party stores for a variety of plastic dishes, trays and bowls in football shapes which you may fill with a variety of mid-game munchies.
When it comes to decorating for the big day, televisions in every room are essential. And, don’t forget to put a small TV in each bathroom as well – what if something important happens on the field while you’ve stepped out – if you’re into the game, you don’t want to miss a thing! Much past that, you’ll want to concentrate your decoration efforts on the table.
Purchase yards of Astroturf at any home or garden shop. Measure your table and then buy enough yardage to cover the table and still allow a foot or so to overhang on each side. If you would like to offer guests individual bamboo trays (available at places like Pier One and World Market) on which to place their football fare, use rectangles of the artificial turf to make “placemat’ liners. Finish off your field of green with white masking tape to mark off yard lines.
On the buffet, small plastic toy football players may be scattered across the “field” you’ve made in and among the serving dishes. Use inexpensive wood or plastic napkin rings, wrapped with ribbon in team colors. If you can find small toy replicas of team mascots, you can hot glue them onto the napkin rings for an extra bit of atmosphere. If you’d like to forgo the after game clean up of real flatware and china, use heavy duty plastic plates and flatware in team colors - matching oversized napkins will round out your presentation. Set plates at flatware in one end zone of the table, arrange the entrees and sides in centerfield and place desserts (I’m thinking football-shaped brownies or sugar cookies) arranged in the other end zone .
As far as serving dishes for the buffet go, you can use some of the football-shaped plastic ware, but it’s always much more entertaining to get creative and let your imagination take over. Oversized and clean football cleats can be lined with foil and used as a ‘bowl’ for dips or spreads or condiments. Seek out football shaped hot pots, spotted this season at local stores like Steinmart and Walmart for a big 50-yard line pot of chili. Toy football helmets make for great containers as well. Line them with cloth napkins and use as a serving container for chips or rolls or even salad greens.
Don’t spend too much time on other niceties in and around your house – armchair quarterbacks will take no notice of any new yard work, or family photos on the mantel, it’s The Game which will capture their attention. They will notice the table at when they break at halftime or during a commercial break. Don’t make the food too complicated to eat. Best to stick with heavy hors d’oeuvres or finger foods at the start, then make your half time show shine with an easy to serve one pot comfort foods like chili and pot pies are great. For the Saints its a classic gumbo or jambalaya and for the Colts, well, if they hadn't movedd from Baltimore, crabcakes would be divine, but things being what they are, they say that pork cutlets are very big in Indiana, which brings a great Cubano sandwich comes to mind or us the pork for a great Javanese Curry dish - yum! Round out the meal with other classics listed here, a big salad and plenty of good wine and beer.

WHITE CHILI

4 cans white beans, with liquid
3 lbs. boneless chicken breasts, thin sliced
2 tsp. garlic paste
2 Tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano leaves
1 Tbsp. salt
1 medium onion, thin sliced
2 jalapeno chilies, seeded, deveined and diced
4-6 cups chicken broth
¼ cup lime juice
2 cups shredded pepper jack cheese
1 cup sour cream

Place the white beans with the sliced chicken, garlic, chili powder, cumin, oregano, salt, onion and jalapenos in a large stock pot. Cover with water or chicken broth. Bring to a boil. Turn down to simmer. Let simmer 1 hour, adding water if needed. Add lime juice and adjust seasoning to suit your tastes. Serve in bowls topped with shredded cheese and sour cream.


HEIDI’S VEGGIE CHILI

1 minced green pepper
2 Tbsp. extra virgin olive oil
1 tsp. dried red pepper flakes
1 lb. whole mushrooms, finely mined
4-5 whole carrots, finely minced
1 (10 oz.) can Ro-tel tomatoes, drained
2 (14.5 oz.) cans diced tomatoes, with liquid
1 (27 oz.) can dark red kidney beans, drained
2 Tbsp. chili powder
1 Tbsp. ground cumin
Sea salt and black pepper to taste
Sauté the minced green pepper and dried pepper flakes in olive oil over high heat until lightly browned and limp. Add minced mushrooms and carrots and sauté 3-4 minutes stirring well. Add tomatoes, kidney beans, chili powder and cumin. Blend well; reduce heat to low and simmer 15-20 minutes. Season to taste with sea salt and pepper.

VARIATION: For chili cheese dip: stir in one (8 oz.) block cream cheese and a four-ounce portion of Velvetta processed cheese. Stir chili until cheese melts.
Serve in mugs, or hollowed out mini loaves of bread with a selection of toppings. Chili may be prepared in advance. It freezes and reheats quite well.

CREAMY CHICKEN POT PIE
2 whole roasting hens
1 stick butter or margarine
½ cup flour
2 cups chicken broth
1 cup dry white wine
½ cup dry sherry
1 cup heavy cream
Garlic salt and pepper to taste
1 cup finely chopped fresh spinach
1 ½ cups thinly sliced carrots
1 bag frozen pearl onions, defrosted
1 box frozen baby peas
1 lb. fresh mushrooms, sliced
2 cans artichoke hearts, drained
½ lb. puff pastry, defrosted according to package directions
1 egg, beaten
Roast or boil the chicken until cooked and tender (Note: short cut this step with already prepared rotisserie chicken from your local supermarket) When the chicken is cool enough to handle, remove and discard the skin. Remove the meat and tear into shreds. Reserve. Discard bones and any cartilage.
Melt butter in a medium saucepan. Stir in flour and cook a minute or so to make a roux. Add chicken broth, white wine and sherry. Cook until mixture is smooth and thickened slightly. Bring to a soft boil; add the heavy cream. Reduce heat; simmer 20 minutes. Season to taste with garlic salt and pepper. Stir in spinach. While the sauce is cooking, arrange the chicken and veggies in an oven-to-table casserole dish. Pour the sauce over all. Gently roll out a sheet of puff pastry to a size which slightly overlaps the edges of the casserole dish. Brush a little beaten egg around the inside edges of the casserole and place the sheet of puff pastry over all. The egg will help to seal the edges of the pastry to the casserole dish. Use a sharp knife to cut several air vents in the pastry. Bake in a preheated 350 degree oven for 1 hour.
The cooked pot pie may be frozen. To reheat: defrost in the refrigerator overnight; cover with foil and bake in a preheated 350 degree oven 45 minute to one hour.

N’AWLUNS GUMBO

1 cup vegetable oil
1 ½ cups all purpose flour
2 cups chopped white or yellow onion
1 cup chopped green pepper
1 cup chopped red pepper
1 ½ cups chopped celery
2 cloves, garlic, minced
4 cans chicken or vegetable broth
2 cups water
2 lbs. boneless chicken breasts or thighs, cut into bit sized pieces
1 ½ lbs. andouille sausage, cut into chunks
2-3 Tbsp. Homemade or your favorite Creole seasoning mix ( recipe follows)
1 Tbsp. cayenne pepper
1 (28 oz) can diced tomatoes, drained
1 lb. medium sized shrimp, peeled
Steamed or boiled rice

Heat the oil in a large stock pot, when the oil is warm, add the flour. Stir until well blended and cook over medium – low to medium heat, stirring frequently until the mix is thick and dark golden brown in color. This is the roux which will thicken and flavor your gumbo.
When the roux is done, add the onions, celery, bell peppers and garlic and cook until vegetables or tender. Add the chicken broth and water and bring to a boil. Once the gumbo is boiling, add the chicken, sausage and Creole seasonings.
Reduce the heat and allow to simmer 40-45 minutes. If the mixture starts to become too thick, add a little water or broth.
After about 40 minutes of simmering time, add the diced tomatoes and shrimp. Adjust the seasonings to suit your tastes. Once the shrimp have curled slightly and turned pink, the gumbo is ready to serve in shallow bowls over hot white rice.

HOMEMADE CREOLE SEASONING

¼ cup garlic salt
1/3 cup paprika
¼ cup chili powder
¼ cup cumin
4 Tbsp. chicken or vegetable boullion granules
3 Tbsp. dried thyme leaves

Combine all of the ingredients and store in an airtight container

SUPERBOWL SPICY BARBECUE RIBS

½ cup fresh cilantro
¼ cup fresh parsley
3 tsp. garlic paste
1 (1/4inch) slices fresh ginger
1 cup lime juice
2 cups white wine or beer
¼ cup sugar
8 cups chicken broth
4 lbs. beef or pork ribs
2/3 cup teriyaki sauce
1/3 cup soy sauce
1/4 cup dark sesame oil
2 (1/4inch) slices of fresh ginger
3 tsp. garlic paste
3 green onion, minced
¼ cup beer
3 Tbsp. sugar
1 Tbsp. hot sauce (more to taste)

Combine the cilantro, parsley, 3 tsp. garlic paste. 3 slices ginger root, 2 cups beer, ¼ cup sugar and chicken broth in a large stock pot. Bring to a boil and add racks of ribs. Allow to come back to a boil, and then simmer for 45 minutes to one hour.
While ribs are simmering, prepare basting sauce by combining the remaining ingredients in a medium sized sauce pan. Bring to a boil let boil one minutes, remove from heat, reserve.
Remove ribs from the simmering liquid. Place in a roasting pan. Brush the ribs generally with the basting sauce and place under a preheated broiler or on a hot grill. Cook 4-5 minutes on each side, basting again with sauce as soon as you turn the ribs.

Easy Cubano Sandwiches for a Crowd

1 large loaf crusty French bread
thin slicd smoked ham
1 pork roast cookd, cooled and alsic thin
swiss cheese, sliced
slicd dill pickles
spicy mustard or chipotle mayo
lettuce
tomato
Slice the loaf of bread in half lengthwise to make one large sandwich. Spread mustard of spicy mayo on both of the inside sides of the loaf. Layer with ham, pork, cheese. pickls, lettuce and tomato. To, wrap in foil and warm in oven to melt cheese. Unwrap and cut into serving-sized portions.

Original Buffalo wings

2 1/2 pounds chicken wings, split and tips discarded
3/4 cup Frank's Redhot Buffalo Wing Sauce

Season wings with salt and pepper. Bake wings 45 minutes at 425° until fully cooked and crispy, turning halfway.
Toss wings in Buffalo Wing Sauce. Bake 10 minutes more.

BLUE CHEESE DIPPING SAUCE

1 stick of butter
1 ½ cups half and half
2-3 cups of blue cheese

Melt butter in a medium sized saucepan. Add cream. When the mix is warm, add the crumbled cheese a little at a time until it melts and the sauce thickens. Serve the cheese sauce in a hollowed out bread round surrounded by the Buffalo wings for dipping.


JAVANESE CURRY WITH PORK
3/4 cup shredded coconut
2 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. ground nutmeg
1 tsp. ground turmeric
4 fresh chilies, seeded and chopped
2 cloves garlic, minced
1 (1/4 -inch) slice of fresh ginger, peeled and minced
3 Tbsp. vegetable oil
2 onions, sliced
1 stick of cinnamon
2 wholes cloves
2 lbs. pork tenderloin, cut into chunks
2 large tomatoes, seeded and chopped
Salt
3 cups Thai coconut milk
Toss coconut in a hot skillet until lightly browned. Immediately remove from the pan and reserve. Grind the coriander, cumin, turmeric, chilies, garlic, and ginger together to form a paste. This is easily done in a coffee grinder or small food processor
Heat the oil in a larges stock pot and fry the onion until lightly browned. Add spice paste, cinnamon stick and cloves; stir-fry 3-4 minutes. Remove the cinnamon stick and cloves. Stir in the toasted coconut and pork. Cook over medium heat, stirring constantly until the pork has browned. Add the tomatoes; cook until they are soft, season the mix to taste with salt. Add the coconut milk bringing the mixture slowly to a boil, stirring constantly. Reduce the heat and simmer, stirring occasionally, for about an hour.

Wine and Dine Your Valentine

For your sweetie's sweet Tooth...
Delivery of a Dozen Long-stemmed Cookies




DELICIOUS CHOCOLATE OATMEAL COOKIES

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, beaten well
1 tsp. vanilla
1 ½ cups flour
1 tsp baking soda
3 cups oatmeal
1 ½ cups of chocolate chips,
3/4 cup raisins, nuts or Craisins

Cream butter and sugar and mix well. Add eggs and vanilla, blend well. Blend in all of the dry ingredients and mix well. Lay out a piece of plastic wrap and use it to help shape the cookie mix into a log. Chill the cookie dough until firm.
Slice the dough into ¼ inch rounds and baked on a parchment paper lined cookie sheet at 350 degrees for about 10 minutes.

While cookies are baking snip the blossom end off of 12 plastic or silk long-stemmed artificial flowers. When cookies are done and stll warm, quickly and carefully transfer them to a cooling rack. Carfully insert the tip of the stem well into each cookie and allow to cool. Carefully arrange your long-stemmed cookies in a flower delivery box, wrapped in colorful tissue, tie with a ribbon and let Cupid take it from there!

Heidi Cooks at Johnson & Wales

A special Chef's Choice Cooking Class at Johnson & Wales


February 20
9 am to 1 pm
Easy and Elegant Dinner Party for Four

Entertaining at home is a breeze when you are equipped with all the right tools and knowledge. Join, Instructor Heidi Billotto, Food, Wine and Restaurant writer for Charlotte Living Magazine, who will guide you through prep to last minute garnishes, providing everything you'll need to know from A to D...appetizers to desserts! Seasonal recipes and lots of fun and informative culinary tips included, as you cook your way from start to finish. Recipes include a trio of stuffed profiteroles, truffle-laced brie and mushroom bisque and flaming crepes suzette for dessert!

Just 8 spaces left - register now by clicking here

Cost $140.00 per person

Cooking Up A Storm with Heidi Billotto at Reid’s Fine Foods

FEBRUARY COOKING CLASSES

Our Eating Well, Living Well class originally scheduled for sat Jan 30 was snowed out - new date is Sat Feb 6 - we have several openings and would love for you to join us! See registration link below


CLICK HERE TO MAKE YOUR RESERVATIONS FOR ANY OR ALL OF THESE UPCOMING CLASSES


If the class you are interested is full, don't fret; just call Margaret or Josh at the Wine Bar at Reids - 704-377-1312 to be put on a waiting list - we'll call or email on a first come, first served basis, if space opens up. With enough people on the list, we'll schedule another class


Saturday Classes 11:00 am - 2:00 pm

Sunday Classes 1:00-4:00 pm


Sat Feb 6 - 11 am - 2 pm - Eating Well, Living Well - A fun and Fabulous Dinner for Four - Demonstration-format. All recipes based on the tenants of the Mediterranean - American Diet. Nutrition facts provided by the team of nutritionists at Presbyterian's Heart and Wellness Center. Menu includes: hummus topped toasts with a balsamic drizzle, Baked snapper nicoise with spaghetti squash "pasta", wild rice and lentil salad, Marinated and grilled Grateful Growers' rib chops, and a fabulous low fat dessert. Cost is $40 per person.

Sat Feb 13 - 11 am-2 pm - Chinese New Year Feast - Demonstration Format. It's the Year of the Tiger and we're ready to celebrate with a fabulous Asian Banquet full of "lucky" foods for a healthy and prosperous new year! Menu includes: Make your own eggrolls, with an orange-teriyaki dipping sauce, Heidi's favorite seafood Hot and Sour Soup; Firecracker beef with long rice noodles; fish with black bean sauce and a sweet sticky rice cake for dessert. Cost is $45.

Sun Feb 14 -1-4 pm - Ciao and Chill with your Valentine! - Food and Wine of Italy - A dinner for Two - Demonstration format - Menu includes: Italian stuffed mushrooms, risotto with asparagus, toasted pine nuts and parmesan, braised chicken medallions with a rich cacciatore sauce and goat cheese crostini, and martini glasses of warm zabaglione with wine-soaked fruit for dessert. You'll have your sweetie eating out of your hands! Cost is $45 per person


Sun. Feb 21-1-4 pm - From Scratch Sauces, Gravies and Homemade Stocks - Hands-on format. You'll learn all
the basics of preparing a from-scratch stock as well as an easy pan gravy, and then each class participant will make his or her own batch of each of the five "mother sauces" with a host of variations. This is a hands-on class of culinary technique you'll not want to miss! Cost is $90 per person.

Sun Feb 28 - 1-4 pm - Homemade from scratch pasta and sauces, too! - Hands-on format. Pull out the pasta machine and lets get cracking. We'll make from-scratch fettuccini, angel hair pasta and ravioli along with four different easy homemade sauces including an herb buerre blanc, homemade marinara, a creamy alfredo with several variations and a rich beefy bolognese. Cost is $90 per person.


As always, Reid's own Margaret Barry and Josh Villapando will pair wines with each dish served at every class. Class participants will receive detailed wine notes, a complete packet of class recipes, the opportunity to take advantage of many class-only special sales and a same-day, ten-percent class discount on any purchases excluding already case-discounted merchandise, additional cooking classes and Reid's gift certificates.


See the complete WINTER 2010 schedule of Heidi Billotto's weekend cooking classes at Reid's Fine Foods

HOMEMADE CINNAMON ROLLS AND MELT IN YOUR MOUTH DANISH

As seen on Heidi's appearance on WBTV, Saturday morning Dec 26, 2009

For the dough:
1 cup sour cream
½ cup sugar
1 tsp. Salt
½ cup melted butter
½ cup warm water
2 Tbsp. yeast
2 eggs
4 cups unbleached flour
For the cinnamon roll filling:
melted butter
cinnamon, sugar, brown sugar
For the Danish filling:
1 6 ox block cream cheese
¼ cup sugar
1 egg
Your favorite jam or fruit spread

For the dough: Dissolve yeast in warm water with one teaspoon of the sugar. Stir and when a foam forms on the surface it is ready. If no foam appears within five minutes, then either your water wa too hat or your yeast was old. Start again with cooler water and another package of yeast.
Once the yeast starts to foam or proof, combine it with the other dough ingredients to form a soft but sticky dough.
Let rise 1 hour. Turn out onto a floured worksurface. Knead until smooth then roll dough out into a large rectangle about ¼ inch thick.
For cinnamon rolls: generously spread the dough with melted butter. Sprinkle with sugars and cinnamon. Roll up like a jelly roll. Cut the log of dough into 1 ½ inch thick slices. Place the slices in a buttered pan, cut side up. Drizzle with additional melted butter
Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.
For Danish: combine cream cheese, egg and ugar and beat until smooth. Spread the filling down the center of the dough rectangle. Top with your favorite jam or fruit spread. Cut small slits along either side of the dough so that the dough on either side of the filling will resemble fringe. Starting from one end, fold the “fringe” pieces up and over the filling to encase the cream cheese and jam.
Place the finished Danish on a parchment lined baking sheet. Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.

Potato Pancakes or Latkes

Recipe from Heidi Billotto
hlnc@carolina.rr.com
http://www.HeidiBillottoBlogsRetaurants.blogspot.com

As seen on Saturday morning Dec 12, 2009 on WBTV Morning News Show

10 medium potatoes – russet potatoes work the best
2 medium onions (optional)
2-3 large eggs
¼ cup flour
salt and pepper to taste
canola oil for frying

Peel the potatoes and keep them in cold water. Alternately grate the onions and potatoes into a big bowl (this is easily done in the processor and is a lot easier on the fingertips!) Blend the potato mixture with the flour and eggs, salt and pepper.
Heat one inch of oil in the bottom of a large frying pan. Drop one to two tablespoons of the potato mix into the hot fat and fry until golden brown, turning once. Drain on several thicknesses of paper towels. Serve warm topped with applesauce, sour cream or smoked salmon.

Variations on the theme –
• Use sweet potatoes instead of Russet potatoes
• For a great hors d’oeuvre any time of the year: Shape potatoes into fingers – fry until browned, drain, wrap with bacon and bake in a preheated 350 degree oven until bacon until crisp and browned.

Around the Thanksgiving Table

With the Thanksgiving holiday right around the corner, you may be feeling down to the wire. If you have waited until the 11th hour, the likelihood is great that even as you read this you have assorted relatives hovering around you in the kitchen wondering out loud what they can do to help; and perhaps, wondering to themselves, just what they are going to eat at your big family feast.

But don’t worry, you are not alone and to help ease the tension about the food part of it all – sorry I can offer no help with the hovering relatives – I share with you some of my favorite Thanksgiving recipes and turkey tips.



I'll begin by answering a couple of those last minute pressing questions:



How big a bird should I buy?

Most turkeys you’ll find in the Charlotte market, either fresh of frozen, will weigh in between 10-14 pounds. For turkeys under 12 pounds, allow three-quarters of a pound to one pound of uncooked turkey per person; for a turkey over 12 pounds, allow a half pound to three-quarters of a pound uncooked weight per person.



Safest way to defrost a turkey?

The experts recommend refrigerator thawing. Thaw the bird still in its original wrapper, breast side up on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey. Thawing turkeys or any other poultry, for that matter, at room temperature allows bacterial growth and is not recommended.

If you are short on time and need a quicker defrosting method, submerge the frozen bird in a big bucket or large cooler of cold water – if you can spare the space, your kitchen sink will also work well. Thaw the bird breast side down in its unopened wrapper in enough cold water to cover. Change the water every 30 minutes to keep the surface of the bird cold. Estimate minimum thawing time to be 30 minutes per pound.

To eliminate the messing defrosting process altogether, In Charlotte, order a fresh conventional or organic free-range Thanksgiving turkey or an already prepared one from the meat department at Reid’s Fine Foods by calling 704.377.1312.



How to carve a turkey like a real pilgrim:

Allow the hot roasted, fried or smoked bird to rest 15-20 minutes before carving. Then, begin by cutting the band of skin holding the drumsticks. Grasp the end of each drumstick, one a time, Place the knife between the leg quarter (drumstick and thigh) and the body of the bird and cut through the skin to the joint. Remove the entire leg by pulling out and back, using the point of the knife to cut through the joint cartilage. Separate the drumstick and thigh joint in the same way, remembering that a carving knife cannot cut through bones but will easily cut through the cartilage which connects the bones. Slice the dark meat off of the thigh and drumstick bones.

To slice the breast meat, insert a fork in the upper wind to steady the turkey. Make long horizontal cut above the wing joint through to the body frame. The wing may be removed from the body if it makes it easier for you to slice.

Slice straight down with an even stroke, beginning halfway up the breast, When the knife reaches the cut above the wing joint, the slice will fall free.

Continue to slice breast meat starting the cut at a higher point each time. To help make carving easier, use a straight and sharpened knife.



And now, on to recipes for a fabulous Thanksgiving feast with your family and friends...


Perfect Holiday Roast Turkey


Once the turkey is defrosted, remove the giblets and neck from inside the neck and body cavities of the bird. Rinse the turkey well with cold water and pat dry inside and out. If you are not baking your stuffing inside of your bird, you can add one to two quartered oranges, apples or onions to the inside of the bird along with several sprigs of fresh thyme and/or sage or rosemary leaves to add more flavor.

Season the bird inside and out with sea salt and black pepper or to spice things up a bit, use McCormick's brand Hot Shot Pepper Blend, available in Reid's spice section, in place of standard cracked black pepper. You may also rub the outside of the bird with ground thyme or sage leaves or a bit of Bell's brand turkey seasoning.

Instead of using a roasting rack, slice 4-5 whole onions into thick slices and line the bottom of your roasting pan. Place your bird, breast side up on the "rack" of thick sliced onions. Cover the pan with heavy duty aluminum foil and roast in a preheated 325 degree oven according to the following time table, which is also available at the meat department at Reid's.



Please note that times are for an unstuffed turkey, for stuffed turkeys of the same weight, add to the total cooking time by 15 to 30 minutes.

8-12 lbs 2 3/4 to 3 hours of roasting time

12-14 lbs. 3 to 3 1/2 hours of roasting time

18-20 lbs. 4 to 4 1/4 hours of roasting time

20 and up 4 1/4 to 4 3/4 hours of roasting time



During the last 15 minutes or so of roasting time, uncover the turkey and allow to brown nicely on the top. To insure that the meat is done, insert a meat thermometer into the thickest part of the thigh away from the bone. The thermometer should register 160 degrees for a fully cooked bird.





We’ll start the recipes for holiday sides with the stuffing, which can be baked in or out of the turkey. If you are baking the stuffing inside of your turkey, know that the roasting time will be slightly longer - see the turkey timetable above. Baking the stuffing, or dressing, inside the turkey yields a soft moist stuffing, while baking it in a pan apart from the turkey gives you a drier stuffing with a crisper crust.

No matter which type of stuffing you decide to make for this year’s holiday, remember not to stuff hot, just cooked dressing into a cold turkey. First, let the stuffing cool. The temperature difference between the hot stuffing and the cold bird makes a breeding ground for bacteria and it’s always good rule of thumb not to give your family salmonella poisoning for the holidays.



Also, don’t keep cooked stuffing in the cavity of a cooked turkey. As soon as the meal is over, remove the stuffing from the turkey and refrigerate it in a separate container from the carcass and the rest of the uncarved bird.



SAUSAGE AND PEAR (OR APPLE) STUFFING
4 1/2 Tbsp. butter

5 ribs of celery, chopped

3 onions, chopped

1 1/2 pounds of hot or mild Italian pork or chicken sausage, squeezed out of the casings

10 cups crumbled french bread

10 oz. dried apricots, diced

5 Bosc pears (or Granny Smith or McIntosh apples), peeled, cored and chopped

2 Tbsp. dried sage leaves (or an equivalent amount of Bell’s Turkey Seasoning)

salt and pepper to taste

4 eggs

1 1/2 cups chicken or turkey broth



Saute the chopped celery and onions in the melted butter. When the vegetables are limp, add the sausage and continue to cook until the sausage has browned. Blend the cooked sausage mixture in a large bowl with the other stuffing ingredients. Blend well. Bake in the turkey or in two 13- by 9-inch buttered baking pans. Cover the pans with foil and bake in a preheated 425-degree oven for 20 minutes, uncover and bake 10 minutes more to brown.


This next recipe takes the same taste of the sausage stuffing and recreates it in a fun holiday season slider - a perfect addition to your Thanksgiving leftover spread or as an hors d'oeuvre at this year's holiday party

Holiday Sausage Sliders
Makes 25 bite-sized sliders

1 Tbsp. extra virgin olive oil
1 cup finely diced celery
1/2 cup finely diced onion
1 Tbsp. dried sage leaves
1 lb. Grateful Growers’ breakfast sausage
25 small potato rolls ( recipe follows) or fresh baked biscuits

Heat olive oil in a small saucepan until aromatic. Add celery onions and sage. Sauté until onions are slightly browned. Remove from pan and place in a bowl. Add uncooked Grateful Growers Breakfast Sausage and blend well to mix. Divide the pork into 20-25 small patties, pan fry in a nonstick saucepan or grill in a grillpan until nicely browned on both sides. Transfer to a bun or biscuit and serve hot.


Potato Rolls

1 cup mashed potatoes
¾ cup Crisco
½ cup sugar
1 cup whole milk
1 tsp salt
2 eggs
1 Tbsp. yeast, dissolved in ½ cup water
1 cup sifted bread flour

5 ½ cups sifted bread flour

Mix first 8 ingredients together, blend well and allow to rise. When raised slightly, add the remaining bread flour. Knead lightly but mix thoroughly; dough should be light and airy. Allow to rise again until doubled in size. Rollout to about ¾ inch thick and cut with a biscuit cutter. Place in a baking pan and let rise until double again. Brush lightly with melted butter, Bake in a preheated 400 degree oven until golden brown.




BRENDA’S OATMEAL MOLASSES ROLLS

2 cups rolled oats

4 cups boiling water

2 Tbsp. yeast

1 cup warm water

1 cup blackstrap molasses

1 tsp. salt

6 Tbsp. butter

11-12 cups flour

Combine oats and boiling water in a large bowl. Let stand 20 minutes. Proof yeast in warm water. Add to oat mixture.

Add molasses, salt, butter and flour. Knead until smooth. Let rise until doubled,1 to 1 1/2 hours. Pat dough down, roll out 1 1/2-2 inches thick. Cut into rounds. Place side by side in a 9x13-inch baking pan. Let rise 30 minutes. Bake 20 minutes in a preheated 400-degree oven. For loaves of bread, bake 50 minutes at 350 degrees.



THANKSGIVING GIBLET (or not) GRAVY

4 cups chicken or turkey broth

1 carrot, diced

1 onion, quartered

1 turkey neck bone (found inside the cavity of the raw bird)

3 Tbsp. butter

3 Tbsp. flour

pan drippings from roasted turkey

optional – turkey heart and giblets (also found inside the cavity of the raw bird), sautéed till brown in butter or extra virgin olive oil with salt, pepper and garlic salt, then chopped



Combine the chicken or turkey broth in a saucepan with the carrot, onion and turkey neck bone. Bring the mix to

a boil and then simmer for an hour or so. Strain the vegetables from the broth. Discard the vegetables. Remove

the turkey neck from the broth and pick the meat off the neck bone. Add the meat to the broth. In another saucepan,

heat the butter until melted, add the flour and stir a minute or two to cook the flour into the melted butter and

form a roux. Pour the cooked chicken or turkey broth into the pan with the roux and stir until slightly thickened.

Add pan drippings and cooked giblets and neck meat, if desired. Adjust the seasonings to suit your taste.



SWEET POTATO CASSEROLE

3 cups mashed sweet potatoes

2/3 cup sugar

1/3 cup milk

1 Tbsp. vanilla

3 eggs, beaten

1 cup melted butter

1 cup brown sugar

2/3 cup flour

1 cup finely chopped pecans

1 1/2 cups mini marshmallows (optional)

Mix the sweet potatoes, sugar, milk, vanilla, eggs and one half cup of melted butter together in a mixing bowl.

Spoon this mix into a casserole dish. Combine the remaining butter with the brown sugar, flour and chopped nuts.

Sprinkle over the top of the sweet potato mixture. Scatter the marshmallows on top. Bake in a preheated 350-degree

oven for 25 minutes. If the marshmallows brown too quickly, lightly cover the casserole with foil.



Cranberry Chutney

1 (12 ounces) bag fresh cranberries

1/2 cup balsamic vinegar

1/2 cup sugar

1 tsp. fresh grated nutmeg

1 Tbsp. ground cinnamon

1 tsp. cayenne pepper

1 tsp. ground cumin



Combine cranberries, vinegar and sugar in a saucepan over high heat; bring to a boil. Reduce heat and stir in nutmeg, cinnamon, cayenne, and cumin

Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently. Adjust seasonings to suit your tastes adding a bit of salt and pepper or more nutmeg, cinnamon or cumin. Serve along side sliced turkey and all the trimmings.

For a great holiday season appetizer, fill phyllo dough shells ( with cream cheese then top with the chutney and tiny sprig of fresh mint.





COUSCOUS WITH CRANBERRIES

1 (12 oz.) package couscous
1 ¾ cup water

1 package More than Gourmet vegetable demi-glace, available in Charlotte at the meat counter at Reid's Fine Foods
Sea salt and McCormicks Hot Shot pepper blend to taste
3 Tbsp. walnut, almond or hazelnut-infused oil
1 tsp. lemon juice

zest of one lemon
1 cup dried cranberries
1/2 cup pine nuts
1/3-1/2 cup fresh mint leaves

Dissolve the demi-glace in water and bring to a boil. Cook the couscous according to the package directions. Season with salt and pepper. While the couscous is cooking, toast the pine nuts in a small dry frying pan over medium heat just until they begin to brown slightly. Immediately take them off the heat and out of the pan or they will burn. Hold until the couscous has finished cooking. Meanwhile, rinse and finely chop the mint leaves. When the couscous has finished cooking, fluff the grains with a fork as you transfer it to a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients and serve.


Another great little pick up or you can serve these as an unusual dessert-either way this next recipe is a wonderful way to enjoy cranberries....

Cranberries with Black Pepper, Balsamic Vinegar and Mascarpone Cream

1 (12 oz) bag cranberries, picked and then coarsely chopped
3/4 cup sugar
2-3 Tbsp. Orange juice concentrate, defrosted but not diluted
1 Tbsp. freshly ground black pepper
2 Tbsp. balsamic vinegar

For Mascarpone cream:
1 cup whipping cream
1/2 cup mascarpone cheese (or whipped cream cheese)
1/4 cup sugar


Toss the chopped cranberries with the sugar, oj concentrate, black pepper, and balsamic vinegar. Put the berries and all of their juices into a saucepan and cook over medium high heat for 8 to 10 minutes,stirring occasionally, until the juices are bubbling and the cranberries are hot but not mushy. Meanwhile prepare marcapone cream by combining all ingredients in medium bowl. Using electric mixer, beat until soft peaks form. Cover and refrigerate.
To serve: Divide cranberries among individual dishes or tart shells, top with mascarpone cream and serve warm.


LEFTOVERS, ANYONE....


TURKEY AND CRANBERRY PANINI – a great sandwich for day-after Thanksgiving leftovers!
For two sandwiches


2 ciabatta or foccacia rolls or 4 thick slices Italian bread
4 Tbsp. homemade or canned whole berry cranberry sauce
4 Tbsp. mayonnaise

1 tsp. Urban Accents Spanish smoked seasoned salt (available in the spice section at Reid's)
1 packed cup fresh baby spinach leaves
2 slices red onion
8 ounces sliced turkey
2 slices Monterrey Jack or Pepper Jack cheese
3 Tbsp. butter or extra virgin olive oil

Cut rolls in half lengthwise. Stir cranberry sauce and mayonnaise in small bowl until well mixed.
For each sandwich, spread cut surfaces of roll or one side of each slice of bread with cranberry mayonnaise mixture. Place half of the spinach, an onion slice, 4 ounces of turkey and a slice of cheese on bottom half of roll. Place top of roll on sandwich and flatten. Brush both sides of sandwiches with olive oil or butter.
Heat sandwiches in Panini press according to manufacturer's directions. Or heat sandwiches in a large nonstick Berndes skillet or grill pan over medium high heat just as you would cook a grilled cheese sandwich. To simulate the Panini press, place a heavy pan skillet or bacon press (available in the gadget section at Reid’s) on top of the sandwich as it browns in the pan and cook for a total 10 minutes, turning once or until sandwich is toasted and hot throughout.

PUMPKIN RISOTTO WITH SPINACH AND SAGE

TO MAKE THIS RECIPE MORE A OF A ONE DISH MEAL, TOSS IN SOME SHREDDED LEFTOVER TURKEY JUST BEFORE SERVING

1 and one half cups diced, peeled pumpkin or butternut squash, roasted then cubed
2 Tbsp. olive oil
3 cloves garlic, minced OR 3 tsp. garlic paste
1 shallot, minced
2 cups Arborio rice
1 cup dry white wine
6 cups chicken or vegetable broth
1 box frozen chopped spinach, defrosted and squeezed dry OR 1 lb. fresh spinach, chopped
2 diced Granny Smith or Macintosh apples
1/4 cup grated Parmesan cheese
2 Tbsp. fresh minced or dried sage leaves
salt and pepper to taste

In a large saucepan, heat the olive oil. Add garlic and shallot, sauté until soft. Add the rice and stir to coat thoroughly. Add the wine and simmer until it is almost evaporated. Stir in one quarter of the stock and cook, stirring constantly, until almost all of that stock is absorbed. Repeat with the remaining stock, adding it about 1 ½ cups or so at a time.
The risotto should have a creamy consistency and the rice grains should be tender after about 20 minutes,
Add the spinach, pumpkin or butternut squash and apples to the risotto. Blend well. Stir in the Parmesan and minced sage leaves. Season to taste with salt and pepper. Serve hot.