Recipe(tried): Chiqui's New Orleans Thanksgiving Menu 2008

CHIQUI'S NEW ORLEANS THANKSGIVING 2008

After seeing Gina's menu, I decided to post our family's traditional menu.

Herb Roasted Turkey with Giblet Gravy*
Uncle Frank's Oyster Dressing*
Mardella's Country Cornbread Dressing (recipe)
Noni's Fried Sweet Potatoes*
Broccoli/Cauliflower au Gratin*
Pineapple Casserole*
LeSeur Petit Pois Peas
Jellied Cranberry Sauce (out of the can) One year I tried to serve a beautiful Cranberry Conserve and everybody had a fit because I didn't have the canned one!!
Thanksgiving Potato Rolls*
Pecan Pie*
Pumpkin Pie* or Cheesecake
Caramel Apple Pie*

*Recipe Follows

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MOM'S (CHIQUI'S) ROAST TURKEY

18-24 Pound Frozen Turkey (Figure 1 pound per person because everyone wants leftovers to take home and then there's always the Turkey Gumbo!!)

The carcass of the turkey is one size the bigger the turkey, the more meat it has. Leftovers can be frozen with no loss of great flavor.

Completely thaw the turkey before cooking day. It can take up to 5 days for a large one.

Remove the neck from the stomach cavity and the bag of giblets from the neck cavity. Rinse these well and place into a large pot and cover with cold water. Season with the following: Lemon-pepper, 1 teaspoon salt, 1/2 teaspoon granulated garlic or a large garlic clove, a few sprigs of fresh parsley, a small onion cut in half, unpeeled, a whole bay leaf and a half teaspoon of dried thyme. Bring to a boil, then turn down to a low simmer for about two-three hours; adding water as necessary. This will be the base for your gravy.

Now for the bird.

THIS IS WHAT YOU WILL NEED:
A large, aluminum roasting pan specially made for turkeys
A Reynolds Turkey Cooking Bag
A cookie sheet to support the turkey pan

HAVE READY:
1 large yellow onion, unpeeled and cut into six equal wedges
2 carrots, rinsed, unpeeled and cut into four chunks each
2 ribs celery with the leaves, cut into four chunks each
1 stick unsalted butter cut into four pieces lengthwise (long sticks)
1/2 cup good olive oil
dehydrated Italian seasoning
2 bay leaves
lemon-pepper
granulated garlic or two large cloves fresh, minced
2 tablespoons flour
3 tablespoons cornstarch

After you have rinsed the turkey real well, inside and out, pat it dry with paper towels. Season it inside and out with lemon-pepper and granulated garlic. Using your fingers, gently separate the skin of the turkey from the flesh. Go as far down the inside of the breast as you can. This will help keep the skin from tearing as it roasts. Place two sticks of the cut up butter inside each side of the breast. Push it forward to cover the thickest part of the breast.

Place the two tablespoons of flour in the cooking bag and shake well. Place the bag inside of the roasting pan. Scatter half of the onions, carrots and celery over the bottom of the bag. Place the turkey over the scattered veggies. Fill the cavity of the turkey with the remaining veggies. Leaving the bag pushed down over the back of the turkey, pour the olive oil over the top and sides of the turkey, rubbing it into the skin all over. Season the turkey with the Italian seasoning, LEMON-PEPPER, AND a little salt. Add bay leaves to the bottom of the pan and add one cup of water. Carefully cover the turkey with the bag and seal with the tie provided. Using a sharp knife, make about 10 small slits in the top of the baking bag to release steam as it cooks.

Place the turkey pan onto the cookie sheet and then into the oven. Bake at 350 degrees F for the amount of time required by the size of your bird (look in the roasting bag box for cooking time.)

When the turkey is fully cooked, the leg will move easily when pressed up and down. Allow bird to rest for 30 minutes. Remove from bag and place turkey on a serving platter. Strain all pan drippings into a large pot. Strain turkey broth from giblets into the same pan; skim as much of the fat off as possible.

Place cornstarch in a small glass; add enough cold water to dissolve the cornstarch. Bring pan drippings and broth to a rolling boil; whisk in the dissolved cornstarch. Cook until the gravy thickens. Taste the gravy, but it should be perfectly seasoned!!

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UNCLE FRANK'S OYSTER DRESSING
Chiqui Collier

This is probably the one recipe that I have been asked for more than any other!! My mother (and I) usually had to triple this recipe because everybody loves it so much they usually had seconds......and they always needed some to take home. Oyster Dressing is a New Orleans Tradition and this is our family's version. It was the specialty of my Uncle Frank who was a fabulous and enthusiastic New Orleans' cook. Enjoy.

2 large white onions, finely chopped
6 to 10 cloves garlic, finely minced
2 bunches green onions (scallions), sliced thin (green part, too)
1 bunch flat leaf Italian parsley, minced (leaves only)
1 pint good strong olive oil
2 loaves stale po-boy French bread, cubed (French baguette)
8 to 10 dozen large freshly shucked oysters and their water
1 1/2 tsp. dried Thyme or a few sprigs fresh
1/2 tsp. Salt
1 tsp. lemon-pepper
few drops Kitchen Bouquet

Fill a large frying pan with olive oil about 1/4 inch deep. Cook white onions until softened and transparent. Add green onions and garlic. Cook 5 min. Stir in parsley and cook 2 min. more.

Place cubed, stale French bread in a large bowl. Set aside.

Cook oysters in their water for 5 min. until the edges curl. Remove oysters with a slotted spoon and coarsely chop or cut in half if small. Add thyme, salt and lemon-pepper to the oyster water; pour over the cubed, stale bread and mix well. Add the cooked onions and cooked, chopped oysters together in a large bowl. Mix well.

In the same skillet that the onions were sauteed in, add more olive oil and fry the dressing in small batches on a high fire for about 5 minutes....adding a few drops of Kitchen Bouquet to each batch.

Spread the cooked dressing in a large baking pan; cool completely. Refrigerate until ready to bake. Bake at 350 degrees F for approximately 40 minutes, until browned. Before serving, spoon some of the turkey drippings over the casserole.

This freezes well and improves in flavor by making it a couple of days ahead of serving. If you want to make this ahead and freeze it, prepare the Oyster Dressing up to the point of frying it in batches and spreading it in a baking pan. Cool completely. Wrap tightly first in plastic wrap and then in foil. Defrost in the refrigerator the night before you want to serve it. Remove all wrappings and bake as directed.

Serves 12-15

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NONI'S FRENCH FRIED SWEET POTATOES
Chiqui Collier

8 large, unpeeled sweet potatoes, either parboiled or partially baked and cooled
(Potatoes will only be half cooked)
Crisco oil
1 stick (1/2 cup) unsalted butter
Ground Nutmeg to taste (optional)
Ground cinnamon to taste (optional)
Granulated Sugar

Peel cooked sweet potatoes and slice them 1/4" thick slices on the diagonal.

Heat Crisco oil (350 degrees F) in a large black iron skillet (or any heavy bottomed skillet) to about 1/2" deep. Fry the slices of potato in the hot oil in a single layer. Cook until browned on both sides. This will take a little while, so be patient. Drain browned potatoes on a double thickness of paper towels.

Arrange cooked slices in a single layer on a broiler pan. Lightly season with cinnamon and nutmeg if desired. Lightly sprinkle with granulated sugar and dot with a little dab of butter. Place under the broiler until the butter melts and the sugar browns.

These are crisp, chewy and fabulous. You must hide them while you fry them because they mysteriously disappear. At least it always happens at our house!

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ROBYN'S BROCCOLI AND CAULIFLOWER CASSEROLE

1 medium onion, chopped
1 stick (1/2 cup) unsalted butter
6 Tablespoons flour
Salt & Pepper to taste
1 quart milk
1 (8 oz.) pkg. Philly cream cheese
2-cups shredded sharp cheddar

Saute onion in butter until softened. Stir in flour and cook 5 minutes until the raw taste of the flour is gone. Stir in milk and Philly cheese, and half of the sharp cheddar until blended. Season with salt and pepper to taste.

1 head Broccoli florets, blanched in salted, boiling water for 5 minutes
1 head Cauliflower florets, blanched in salted, boiling water for 5 minutes

Drain broccoli and cauliflower and place in a baking dish sprayed with Pam. Pour sauce over all and sprinkle with Parmesan or cheddar cheese and a little breadcrumbs.

Bake at 375 degrees F for 25-35 minutes until bubbly and browned.

This can be done with broccoli OR cauliflower only if desired!

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PINEAPPLE CASSEROLE

3 cans pineapple chunks, well drained
1/2 cup granulated sugar
6 Tbsp. all purpose flour
2 cups shredded cheddar cheese
1 sleeve RITZ crackers, crushed
1 stick (1/2 cup) butter, melted

In a large bowl, combine first four ingredients and mix well. Place in a 13x9" Pyrex dish that has been sprayed with Pam. Mix cracker crumbs in the melted butter and sprinkle evenly over the pineapple mixture.

Bake at 375 degrees F for 30 minutes until bubbly and well browned.

Excellent served with turkey, ham or pork.

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THANKSGIVING POTATO ROLLS
Makes about 64 (or 32 if made larger)

1 cup mashed potatoes, reserve potato water
3/4 cup butter flavor Crisco shortening
1 cup of boiling water from potatoes
2 scant teaspoons salt
1/2 cup granulated sugar
1 1/4 cup lukewarm potato water
1 1/2 tbsp. yeast
1 tsp. sugar
2 large eggs, beaten (room temp.)
6-7 cups all purpose flour
1 stick (1/2 cup) salted butter, melted

Place Crisco in a large bowl along with salt and 1/2 cup sugar. Pour boiling potato water over the shortening and stir to melt the sugar and salt. Add mashed potatoes and stir well.

Dissolve yeast and one teasp. sugar in 1 1/4 cups lukewarm
Potato water. Allow to proof. Stir yeast along with beaten eggs into the melted shortening mixture. Stir in 6-7 cups of sifted flour to make a soft dough. Knead for about 5 minutes.

Place dough in a well greased bowl. Cover loosely with plastic and allow to rise for two hours in a warm place.

Punch down dough. Divide into four. Pat out 1/4 dough onto a floured board. Pat out into a large circle and brush with melted butter. Using a pizza cutter, cut into 16 pie shaped wedges. Roll from the wide end to the narrow end. Place on a buttered cookie sheet. Repeat until all dough is cut and rolled. Cover loosely with plastic and allow to rise in a warm place until doubled in size.

Bake in a preheated 375 degrees F oven for about 15 minutes until well browned. Brush with melted butter as soon as they come out of the oven.

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GOLDEN PECAN PIE

1/3 cup firmly packed brown sugar
1 1/2 tsp. all purpose flour
1 1/4 cup light corn syrup
1 1/4 tsp. vanilla
3 eggs
1 1/2 cups pecan halves
2 tbsp. melted butter

Preheat oven to 375 degrees F.

Combine sugar, flour, corn syrup, vanilla and eggs. Beat well. Stir in pecans and butter.

Pour into unbaked pie shell. Bake for 40-50 minutes or until center of pie is set (puffed and golden brown).

This recipe is great because it is not overly sweet. To enhance the flavor of the pecans, toast for 5 min. in a 350 degrees F oven before using in the pie.

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MRS. O'S PUMPKIN PIE
Yields two pies

4 cups pureed, cooked pumpkin (preferably baked)
2 cups heavy (whipping) cream
2 cups milk
1 tsp. salt
3 tsp. ground ginger
2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground mace
6 large eggs
1 1/3 cups sugar

Combine all ingredients and blend thoroughly. Pour into prepared pie plates (recipe makes 2 to 3 large pies).

Bake according to the standard pumpkin pie drill - 350 for about an hour, or until just a quarter-sized circle in the middle wiggles when you shake the pie a bit.

Cool and serve with fresh sweetened whipped cream.

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PERFECT PIE CRUST
Chiqui Collier

2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons unsalted butter, cubed and chilled
8 tablespoons Crisco shortening, chilled
6 to 8 tablespoons ice water

Pulse flour, salt and sugar to combine. Add shortening and pulse to coarse meal stage. Scatter butter and pulse to the small pea stage. Add water slowly just until the sough comes together. Divide dough in two and chill.

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CARAMEL APPLE PIE

OK Ya'll.....Here is the recipe for the BEST apple pie I have eva eaten in my life!!!!! It is a must for your holiday dining table.

Now, please note that this is NOT a low-cal dessert...but it's not like you're gonna eat it everyday...right?? Well, I did....LOL

I made this pie and it stayed good for 5 days....why 5 days??? Cause Princess and I are the only ones here to eat it. It will not be leftover if you serve it to a family!! Princess also thinks its the best apple pie she has eaten.
Here's the pie....Crust above:

9 or 10-inch double pastry crust, prepared and rolled
6 to 8 medium Granny Smith apples, peeled and thinly sliced*NOTE: I used 6 Rome apples and 2 granny smith.
FOR THE SAUCE:
2 tablespoons cornstarch
2 teaspoons cinnamon (I used Penzey's Vietnamese cinnamon.YUM!)
1/2 teaspoon salt
6 tablespoons sugar
6 tablespoons melted butter
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
1 tablespoon lemon juice, Fresh of course
FOR THE TOPPING:
3/4 cup brown sugar
3 tablespoons flour
6 tablespoons light corn syrup
4 tablespoons melted butter
1/2 cup walnuts or pecans, chopped and lightly toasted

Preheat oven to 425 degrees F. Grease a 9"-10" glass Deep-dish pie pan with Crisco shortening. Place bottom crust in large deep-dish pie pan. Combine ingredients in sauce mixture and pour evenly over apples Pour mixture into prepared crust. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Sprinkle with half the nuts. Cover with top crust. Crimp and seal the edges tightly. Make several slits for steam.

Place pie on a cookie sheet that has been lined with foil...this pie will probably bubble over a bit. Place on center rack in oven.

Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture and the rest of the chopped nuts over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.

Get ready to sample a bit of heaven!! This pie stayed great tasting for 5 days!!!!!! You'll want to share it with company cause it is very ladened with calories!!

Enjoy,