Loading...
The Rural Voice, 1998-10, Page 40RURAL LIVING Celebrate Thanksgiving with some tempting new dishes Selected by Bonnie Gropp it's a time for family, a time to gather together and be thankful. It's a time to celebrate the fall harvest and its wonderful bounty. And loading up the table this Thanksgiving will give you an opportunity to say thank you to loved ones with some tempting dishes. APPLE ONION DRESSING FOR TURKEY turkey giblets 1/2 cup (125 mL) butter . 8 cups (2 L) soft bread crumbs (made with day-old bread 1 cup (250 mL) finely chopped celery 1 cup (250 mL) finely chopped onions 2 cups (500 mL) McIntosh apples 1/4 cup (50 mL) chopped fresh parsley I tsp (5 mL) granulated sugar 3/4 tsp (3 mL) salt 1/2 tsp (2 mL) each thyme and savory 1/4 tsp (1 mL) each sage and pepper Trim giblets, removing all membranes; cut into 1/4 -inch (5 mm) cubes. In skillet, melt 2 tbsp (25 mL) of butter over medium heat. Cook giblets until browned, about 5 minutes, stirring occasionally. Remove to Targe bowl and toss with bread crumbs. Melt remaining butter in skillet. Add celery and onions. Cook over medium heat about 7 minutes or until vegetables are softened, stirring occasionally. Add to bread crumb mixture along with apples, parsley, sugar, salt, cool completely before stuffing turkey. ROASTED GOOSE Stuffing: f 2 cups pitted prunes, halved 2 Granny Smith apples, cored and coarsely chopped 2 cups coarsely chopped red onions finely grated zest of 1 orange 2 tbsp fresh orange juice 1 10-12 lb goose juice of one orange coarse salt and coarsely ground black pepper to taste. 8 slices bacon 1 cup chicken broth 1/2 cup tawny port 1 tbsp red currant jelly 1 tbsp unsalted butter For the stuffing, toss the prunes, apples, onions and orange zest and juice together in a bowl_ Set aside. Preheat oven to 325 degrees F. Rinse the goose well and pat dry. Prick the skin all over with the tines of a fork. Rub inside and out with orange juice, then sprinkle inside and out with salt and pepper. Fill the cavities with the stuffing and close the cavities with poultry lacers. Place the goose, breast side up on a rack in a large roasting pan. Lay the bacon slices across the breast. Roast the goose for 1 1/2 hours removing any accumulated fat in the pan every 30 minutes. Remove the bacon and roast the goose until an instant -read thermometer inserted deep into the thigh reads between 175 -180 degrees F, about 3 hours longer. Remove excess fat occasionally. Transfer the goose to a platter, cover loosely with aluminum foil and let rest for 20 minutes. Pour off any remaining fat in the roasting pan. Add the chicken broth and port to the pan and bring to a boil, scraping up any browned bits on the bottom of the pan. Simmer over low heat for 5 minutes. Add the red currant jelly and simmer for 2 minutes, stirring. Set aside. Just before serving, warm the gravy over low heat. Add the butter and whisk until it is just mixed in. Serve with stuffing and gravy alongside the goose. HERB WILD RICE 1 1/2 cups uncooked wild rice 2 cups water 1 (14 oz) can chicken broth 1 cup (2 medium) sliced 1/4 -inch carrots 1 cup (2 stalks) sliced I/4 -inch celery 1 cup (2 medium') chopped onions 1 1/2 tsp dried thyme leaves 1 tsp salt 1/2 tsp coarsely ground pepper 2 bay leaves 1/2 cup whipping cream 1/2 cup chopped fresh parsley thyme, savory, sage and pepper, tossing lightly to mix. Let 36 THE RURAL VOICE Rinse wild rice. In 3- _ qt. saucepan combine wild rice and all remaining ingredients except