HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 63Christmas
hints
Buy turkey ahead
Christmas is approaching quickly. If you are
planning to serve turkey for your holiday meal, it's a
good idea to decide exactly what size you'll need and
what to look for before you buy, say the food
specialists at the Ontario Food .Council, Ministry of
Agriculture and Food.
Whether the gathering is going to be small or large,
allow 1/2 to 3/ pound per serving. It is wise to buy more
than the exact amount needed to allow for seconds or
leftovers. Leftovers can be used for sandwiches, in
soups, casseroles, salads or pies. Any turkey that you
don't plan to eat the day after Christmas should be
frozen right after Christmas dinner. Turkey meat can
be frozen up to two months.
When buying a turkey, always look for the Canada
Approved or Canada health inspection stamp 'on the
tag, bag or label. This is' your assurance that the
turkey has been inspected and is safe and wholesome.
Next, look for the grade name. The most common
grade available is Canada Grade A. Canada Grade B
is as good eating quality as Grade A, but not as well -
fleshed or fattened. Canada Grade Utility must at
least qualify for Canada Grade B, but may have one or
more of its parts missing.
Turkeys will also be 'marked asyoung or mature.
Mature turkeys used for egg production first, are not
as tender as young birds rais.ed for meat only.
When shopping, you'll notice that some turkeys May
be labelled Deep Basted or Self -Basting. This means
that the turkey has been injected wjth vegetable oil or
butter as a basting ingredient to increase the juiciness
of the cooked turkey. You can get this same moist
quality by buying a regular turkey and basting it
yqurself.
If you plan to buy a fresh turkey, wait and buy it no
more than 2 or 3 days before you cook it. If you plan to
buy a frozen turkey, you can buy it now and store it in
the freezer at -18 degrees C (0 degrees F) or lower
until the time to thaw it for roasting.
Vary the stuffing
Begin/with a basic bread and butter mixture, but
don'_t be afraid to use a different bread, such as whole
wheat. Mushrooms, celery, onions and green pepper,
sauteed in the butter are delicious additions, as are
chopped apples and whole cranberries. Various meats
can be cooked and added to the stuffing. Use ground
beef, sausage meat, or diced bacon. Chopped walnuts,
pecans or chestnuts can enhance the flavor of any
stuffing. Savory or marjoram add tasty variety in
seasonings. Nutmeg and cinnamon are interesting in
an apple stuffing. If a moist stuffing is desired, small
amounts of apple juice or white wine can be mixed into
the stuffing.
Allow about 3/4 cup of stuffing per pound of turkey.
Because stuffing expands during roasting, stuff
lightly. For easier handling and serving, stuffing can
be baked in a greased, covered casserole along with
individual servings, bake stuffing in greased covered
custard cups during the last half hour of roasting.
Page 23
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