Northwest NEWS

November 16, 1998

Home & Garden

DINING IN: Thanksgiving Dinner

  

Roast Turkey with Asian Stuffing

turkey

   1 (10-12 lb.) turkey, thawed and cleaned
   2 Tbsp. vegetable oil
   1 Chinese sausage, thinly sliced or 1/2 c. cooked and crumbled bacon
   1 Tbsp. minced ginger
   1/2 c. thinly sliced carrots
   4 green onions, sliced
   1/2 c. sliced water chestnuts
   1/3 c. sliced fresh shiitake mushrooms
   1 box (2 6 oz. packages) seasoned dressing
   3 Tbsp. oyster-flavored sauce
   1 Tbsp. sesame oil
   1/2 tsp. ground pepper
   1 1/2-2 c. water or soup stock
  
   Marinate turkey as desired. Heat wok or large skillet over high heat until hot; add vegetable oil and swirl to coat sides. Add Chineses sausage and ginger, stir and cook until fragrant, about 30 seconds. Add carrots, green onions, water chestnuts and mushrooms; stirfry 2 minutes. Remove from heat. Stir in stuffing, oyster-flavored sauce, sesame oil, pepper and just enough water to moisten. Just before roasting, lightly stuff body and neck cavities of turkey. Fasten openings with skewers or truss. Place turkey, breast side up, on rack in roasting pan; roast in preheated 325 degree oven until internal temperature of inner thigh reaches 180 degrees. Carve and serve with stuffing. Makes 8 cups.
  
  

Holiday Roast Duckling

   1 (4-5 pound) ducklng
   Glaze:
   3/4 c. fresh orange juice
   2 Tbsp. chopped fresh sage
   1/2 c. + 1 Tbsp. orange marmalade
   1 1/2 Tbsp. brandy
  
   Place duckling on rack, breast side up, in roasting pan. Roast at 350 degrees to a minimum internal temperature of 180 degrees. A 5-pound duckling will take about 2 1/2 hours.
   Meanwhile, over high heat, boil the orange juice and sage until reduced to 1/4 cup. Add remaining ingredients and simmer until thick and bubbly, about 2-3 minutes, stirring frequently to avoid burning. Keep warm until ready to use. Brush duckling occasionally with glaze during last 30 minutes of cooking.
  
  

Squash Bisque

   1 package (12 oz.) frozen squash
   1 Tbsp. butter
   1 medium onion, finely chopped
   1 Tbsp. minced ginger root or 1/2 to 1 tsp. powdered ginger
   1 can chicken broth
   1/2 tsp. salt
   1/8 tsp. ground white pepper
   2 Tbsp. creme fraiche or sour cream
   Fresh thyme sprigs
  
   Cook squash in microwave for 3 to 5 minutes. In a saucepan, melt butter. Saute onion and ginger root on medium heat for 5 minutes, stirring occasionally. Add squash, chicken broth, salt and pepper.
   Bring to a boil, reduce heat and simmer, uncovered, 5 minutes. Serve garnished with creme fraiche and thyme. Serves 4.
  
  

Mallow Topped Sweet Potatoes

   3 cans (15 oz. each) sweet potatoes, drained
   1/4 c. (1/2 stick) butter, melted
   1/4 c. orange juice
   1/4 c. brown sugar
   1/2 tsp. salt
   1 tsp. ground cinnamon
   1/4 tsp. ground nutmeg
   25-30 regular marshmallows
  
   Heat oven to 350 degrees. Pour sweet potatoes in a 10 by 6 inch baking dish coated with cooking spray. In a separate bowl, combine all ingredients except marshmallows. Mix thoroughly.
   Pour mixture over sweet potatoes. Top with marshmallows. Bake 18-20 minutes or until marshmallows are lightly browned. Makes 8 servings.
  
  

Roasted Vegetable Platter

   2 medium eggplants, ends trimmed, cut into lengthwise quarters
   Salt
   3 Tbsp. olive oil
   8 small new potatoes, halved
   4 large carrots, peeled, cut lengthwise in half and then cross-wise into 2-inch pieces.
   2 small zucchini, ends trimmed, cut lengthwise into quarters
   2 small summer squash, ends trimmed, cut length-wise into quarters
   2 red and green bell peppers, cored and cut length-wise into quarters
   4 large, ripe tomatoes, quartered
   8 garlic cloves, peeled and left whole
   1/4 c. chopped fresh parsley
   1/4 c. chopped fresh basil
   2 Tbsp. chopped fresh thyme
   Freshly gound pepper
   Black pepper
  
   Place the eggplant in colander and sprinkle cut sides with 1 1/2 Tbsp. salt. Let stand for 20 minutes. Rinse under cold water to remove salt and dry thoroughly. Preheat oven to 400 degrees. Oil bottom of a roaster with half the oil. Arrange vegetables and garlic in a single layer in the pan. Sprinkle with parsley, thyme, basil, salt and pepper. Drizzle with remaining oil. Roast vegetables for 10 minutes. Reduce oven temperature to 325 degrees and roast, gently stirring, abou 20 minutes, until potatoes are tender when pierced with knife, about 50 minutes more. Serves 4.