Grateful for more than a Good Harvest.

Essentially, what is the holiday of Thanksgiving all about?  This made me recently wonder due to Thanksgiving being notated on my wall calendar, but for different countries.  I knew about the holiday happening in the USA and Canada, but more countries than those two?  Our basic definition is an autumn holiday designated as a day to give thanks for the blessings of the harvest, and all the “good” that occurred during the year.  In other countries, it is still an autumn holiday, but has a much deeper meaning than a bountiful harvest.

In Grenada, Thanksgiving Day, celebrated on October 25, marks the anniversary of the 1983 day when US-led military forces arrived to stop a coup after the country’s president had been executed.

In Japan, it is called "Labor Thanksgiving Day", celebrated on November 23, and designated as a day to commemorate labor and production while also giving thanks to one another. The celebration includes an ancient Shinto ceremony.

Other countries that have a version of a “giving of thanks day” are: Philippines, Saint Lucia, Rwanda, Netherlands, Liberia, Brazil, Italy, Germany and the United Kingdom, to name a few.  Being thankful for a bountiful harvest takes place around the world, each country giving the day its own name, and date of celebration.  Imagine if you were able to travel to each country, on that specific date, and taste the various food dishes served?  It would give a whole new meaning to “jet lag”, considering the excess weight you would put on after each meal.

Now, I could give you recipe after recipe related to Thanksgiving, not just in the USA, but other countries, but I already seemed to have done that.  Looking back at the lists of foods served, I was gobsmacked by the number I had already written about in the San Juan Record.  Here I was, thinking just to introduce all you folks to foods of other countries, not knowing they were holiday related in some way. Then it occurred to me, another meaning related to the holiday, and that is being grateful for the family and friends in your own life.

Once in a great while, I am talking once in a blue moon while, my hubby, Roy, will actually, not just help out in the kitchen, but cook a meal.  Oh yes, I still have to supervise, but at least he makes the effort and actually wants to try something new.

Thanksgiving is busy for me as I make two complete meals, one for us, and one for his family in Moab.  Why not eat together?  The work schedules for both Roy, and his brother, do not mesh well, so this is just easier, for everyone, all around.  However, after all the stress and demands of getting Thanksgiving dinner prepped, cooked and cleaned up after one year, I finally had a meltdown.  By Saturday afternoon the headache and muscle cramping hit big time and decided to stick around until Sunday night. My hunny made me tea and fluffed my pillows, he cooked up scrambled eggs and biscuits as it made me feel calm all over.  Oh, I can hear you all going, “Aww”., and yes, it was very sweet of him.

I had promised him Pepper Steak with Onions for dinner for Sunday, but I just could not find the energy. Who came to the rescue?  Roy, and he once again did a great job with the prep work and the cooking of the dish itself. He did moan and groan though and several times gripe, "but it looks so much easier when you do it". Me? I snickered in smug satisfaction.  But, kudos to my hubby and his amazing kitchen skills...when he is desperately hungry that is.

 

Oh, before I give the recipe, and end story time, I would like to wish Donna Blauer, residing in California, a huge “Happy Thanksgiving!”.  Donna was a born and raised resident of Monticello for many years before moving to California.  I have fans of my food column, but folks at the San Juan Record call her my “biggest fan”.  She is planning on making the Pumpkin Cinnamon Chip Cake Mix Muffins, I wrote about in the November 6, 2024 issue, for Thanksgiving.  I know Donna reads this column, so Donna, I am happy to have gotten to know you, and hope those muffins are a huge hit.

Pepper Steak with Onions

Ingredients:

2 lbs. London broil, cut into - inch thick strips

2 medium green bell peppers, seeded and cut into ¼-inch thick strips

2 medium onions, cut into ¼-inch thick strips

2 Tbsp. canola oil

½ cup soy sauce

½ tsp. white pepper

1 tsp. ground ginger

Preparation:

In a large skillet or Wok, on medium-high heat, brown the meat; remove to bowl and set aside. In same skillet or Wok, sauté the peppers and onions with the oil until softened. Add back the meat; add the soy sauce, white pepper and ginger; mix thoroughly. Let cook an additional 10 minutes before serving over white, fried or brown rice.

Makes 8 servings.

Mary Cokenour

 

 

Redo a “Holiday” Classic

Holiday time is coming upon us and soon we will be seeing the television commercials that try and define the season for us. Unfortunately the holiday season has become very commercialized, so the original true messages of the season may not get through to many.   No lecturing this time from me, as I believe the dramatics of 2020 are bringing back much of the true meanings.

What I would like to address though is a holiday classic recipe, the Green Bean Casserole.   With my family, or most people I knew, this was not ever served for Thanksgiving, Christmas or New Year's Day.   Why is it considered a “holiday classic”?  We never really see any commercials for it from Campbell's or French's until the holiday season, so it is, to me, a classic recipe because these companies say so.

The origin of the recipe came from the Campbell’s Soup Company, located in Camden, New Jersey, in 1955.  Home economist, Dorcas Reilly worked in the test kitchen, and Campbell’s needed a new idea to promote their Cream of Mushroom Soup.  Now this product had been around since 1934, but was mainly used as a filler.  It was so popular with Minnesota potluck casseroles, it was nicknamed “Lutheran Binder”.

During an interview, Ms. Reilly stated that she did not truly know how she came up with the recipe; it was mostly trial and error.  However, adding green beans to the soup mixture created an unappetizing color.   Reilly determined that fried onions on top were an easy way to add texture and color to the grey-green dish.  The fried onions also added a touch of “festive flair”, and festive meant the holiday season.

My hubby and his family, along with the Watkins family, like this dish, so I make it for them whenever I feel like it, not just because a holiday dictates it.  I was a good girl and prepared the dish using the Campbell's recipe verbatim.  Nope, did not play with it at all, the first time I made it.

Here is the original recipe from the Campbell's Kitchen website: 

Classic Green Bean Casserole

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Serves 6

 By now, my readers know I often do not stick to recipes; I need to play!

Here is my version of the recipe and my hubby says it is better than the original by far.  It has a headier flavor from the Worcestershire, is creamier and just has an overall better flavor.  The French fried onions are crispier, since they are entirely on top of the casserole, not mixed inside and getting soggy.  Seconds are always gone after, and leftovers are slim to none.  Try my version and judge for yourself, but it is perfectly fine if you still prefer the original.

 

Green Bean Casserole
(An old classic redone)

Ingredients: 

2 Tbsp. butter
1 small onion diced
1 (4 oz.) can sliced mushrooms
3 (14.5 oz) cans French style green beans, drained
2 (10.75 oz) cans cream of mushroom soup
1 cup milk
1 Tbsp. Worcestershire sauce
½ tsp. each ground black pepper and paprika
2 cups French fried onions

Preparation: 

On medium heat, melt butter in small skillet; sauté onion and mushrooms till the onions just begin to soften; do not brown. Remove from heat.

Preheat oven to 350F; spray a 2 quart casserole dish with nonstick cooking spray.

In a large mixing bowl, combine the sautéed onions and mushrooms with all other ingredients, except the fried onions. Spoon into the casserole dish and spread the fried onions evenly over the top.

Bake for 30 minutes; remove from oven and let settle for 5 minutes before serving.

Makes 6-8 servings.

Halloween/Samhain has passed, and I hope you enjoyed making those apple cider donuts I wrote about last time.  Here comes Thanksgiving; hey, those donuts would go well with this holiday as well!  Be grateful for what you have, love those closest to you, be kind to acquaintances and strangers alike; and this too shall pass.

Mary Cokenour

 

 

Is Thanksgiving Just a Reminder of How to Act?

Sometimes I get in a rut; same old main meals, side dishes and desserts.  This past Thanksgiving though, I got my brain in gear and made a dessert I haven't made in years...Peanut Butter Cream Pie.  See, for Thanksgiving, we've been going down to the home of our friend's dad, Richard Watkins.  It simply became a family tradition; yes, we're considered family and we consider the Watkins clan our family as well...a natural progression of sorts.  Dad loved that pie, as soon as I said the name of it, he was, "I want that peanut butter pie!"

No long, drawn out story about the pie; the source is Amish and it was an easy recipe to find back in 2011.  Since then I've seen more variations on the recipe, most adding cream cheese, basically to make the filling firmer.  I'm sticking with the vanilla pudding mixed with whipped topping; ooey gooey goodness!

I know Thanksgiving is the holiday of being grateful, thankful and full of sharing which we practice, in our lives, throughout the year anyway.  However, I've come to the opinion that the holiday has become a reminder holiday for a vast majority.  A vast majority of those who forgot where they came from, the hard work and diligence for simple survival, and how they were thankful when helped by others.  The attitude of the descendants is, "We got ours, we're not letting anyone else get their's."  Gee, and they wonder why people dislike them intensely and make fun of them...hint, you're acting like complete fools, and fooling no one.  Karma can be a "roll right over you and hard" bitch, so to those people a little advice, stop pissing off Karma unless you enjoy being punished.  Now that's going into the realm of S&M, and I'm not going there!

So, enjoy the holidays, be kind to everyone no matter what imaginary resentment you were trained to feel, and Karma might just give you a smile instead of a slap upside the head.

Happy Holidays!

Peanut Butter Cream Pie

Ingredients:

 

1 and ½ cups powdered sugar

1 and ½ cups chunky peanut butter

2 cups vanilla pudding (made with whole milk, do not use soy, almond or coconut milks)

1 (8 oz.) tub whipped topping (do not use light or fat free)

1 (9 inch) prebaked deep dish pie crust

Preparation:

In a small bowl, cut together the powdered sugar and peanut butter until it becomes crumbly.  Spread out half of the crumbs in the bottom of the pie crust.

Mix 1 cup of whipped topping with vanilla pudding, spread out evenly in pie crust over peanut butter crumbs.  Top pudding mixture with other half of crumbs, but reserve ¼ cup of crumbs for topping.  Spread out remaining whipped topping and sprinkle reserved ¼ cup of crumbs over.

Refrigerate for one hour before serving.

Makes 8 servings.

Mary Cokenour

January 19, 2011 (origination of recipe creation)

The Yam on Sweet Potatoes.

Besides pumpkin, another popular food item often seen during the holiday season is the Sweet Potato.  Side dishes of mashed or cut up orange colored potatoes, covered in a gooey marshmallow topping; or sweet potato pie for dessert, so good warm and served with whipped and ice creams.  This brightly colored root vegetable has earned its place, not just at the holiday table, but in restaurants with sweet potato fries, or baked and loaded with butter, cinnamon and brown sugar.   Oh, I remember the times my neighbor, David Prudhomme (nephew of Chef Paul Prudhomme) would make up recipes for his Cajun style restaurant in Pennsylvania.  I was so a willing guinea pig, and munching on sweet potato sticks was heavenly.  Mashed sweet potatoes encased in a bread coating, then deep fried; oh I never said no to those!

Two questions often asked, “Why are sweet potatoes better than regular potatoes?” and “Aren’t sweet potatoes and yams the same thing?”  Let me address the second question outright with a definitive, “No, they are not the same”.   While they are both root vegetables that is where the similarity ends.  Sweet potatoes are part of the morning glory family, grown within the United States, and primarily two varieties are sold in supermarkets.  Garnet Sweet Potatoes (these are marketed as yams) have deep, red skin and bright orange flesh. Moisture content is much higher, so the cooked flesh becomes creamy and fluffy and are best for pies and mashed side dishes.  Jersey Sweet Potatoes have tan skin and yellow flesh.  These are a firmer sweet potato; staying slightly firm and drier after cooking, they are best used for creating quick breads.

Yams are native to Africa and Asia, but they have been coming into the United States to be sold as specialty items in the international sections of markets.  Yams are part of the lily family, can grow as small as a regular russet potato, or up to 5 feet in length!  Cylindrical shaped with blackish or brown, bark-like skin and white, purple, or reddish flesh; this root vegetable is starchier and drier.  Mashing them up requires much added liquid, and lots of elbow grease.

So, when purchasing sweet potatoes (fresh or canned) for holiday recipe creations; don’t pay more if the label says “yams”.  It’s just a marketing ploy and in this instance, Popeye will not be stating, “I yam what I yam”.  Nope, just your normal, everyday, USA grown sweet potatoes.

Now to the first question, nutritionally, a sweet potato has: Total Fat 9g, Saturated Fat 1g, Sodium 71mg, Potassium 438mg, Total Carbohydrates 26g, Dietary Fiber 3g, Sugars 5g, Protein 2g , Vitamin A 368.9%, Vitamin C 3.8%, Calcium 3.9%, Iron 4.4%.  It makes a perfect little meal in itself, but it’s the addition of butter and/or sugar/brown sugar that brings up the fat and carb values.

There you have it, the story of sweet potatoes and yams.  Now besides the holiday season coming up, deer and elk hunting seasons have just finished up.  Hunters, how about a baked sweet potato to go with that main meat dish?  By the way, the recipe I am giving is geared to higher elevation cooking in San Juan County; adjust accordingly for your area if necessary.

Baked Sweet Potato

Ingredients:

1 average sized sweet potato (9-12 oz.)

Preparation:

Preheat oven to 400F (65-75 minutes to bake) or 425F (60-70 minutes to bake); line a small baking pan with aluminum foil.

Gently wash the potato, prick the side to face upwards several times with a fork (allow steam to be released); rub with olive oil and sprinkle coarse sea or Kosher salt over the skin.  Place into baking pan and then oven; do not wrap sweet potato in aluminum foil, this will cause the encased steam to make the potato extremely soggy.

After 60 or 65 minutes, gently squeeze the sides of the potato; it’s done if it gives easily and feels soft.  Remove from oven, cut lengthwise to expose flesh and mash up slightly with fork.  Eat as is, or add desired toppings such as: butter, cinnamon, nutmeg, brown sugar, chopped pecans, raisins. 

Of course you can eat the skin with all that delicious olive oil and coarse salt baked on!

…and for the Hunters.

Country Fried Elk Steak and Gravy...

Half hour into the baking of the sweet potato (es), using two pounds of deer (marinate overnight in red wine vinegar) or elk steak; first rinse the steak pieces in cold water.  Lightly dredge in flour which contains a mixture of seasonings: onion powder, garlic powder, salt, ground black pepper, paprika and brown sugar.  The proportions are: 2 cups flour, 1 tsp. each of all the seasonings, 2 Tbsp. brown sugar; mix all together thoroughly.

In a large skillet, at medium-high heat, heat ½ cup of canola oil and begin cooking the meat. Let the first side of the steaks lay in the pan till blood begins to show, about 2 minutes, then flip them and do the other side the same way; drain the cooked meat on paper towels till all are done.

Gravy preparation; there will be about ¼ cup of oil (infused with the seasonings) remaining, add a ½ cup each of sliced mushrooms and onions, allow to cook until softened, about 5 minutes.  Add ¼ cup of flour and began whisking till a roux is formed.  Add to this, and continue whisking, 1 cup of warmed heavy cream; when fully incorporated, whisk in 1 and ½ cups of beef broth.  Let the mixture come to a full boil before turning off the heat.

The sweet potatoes, meat and gravy will all be ready at the same time, just sit down, eat and enjoy!

Mary Cokenour

Extending the Comfort of Thanksgiving Turkey.

Here we are, another holiday season has been reached with many of us wondering, “Where did the year go!?!”  It has been a difficult year for Roy and myself, so much loss and disappointment; just as the brass ring was to be grasped, it was snatched away too quickly.  While material things can be replaced eventually or simply done away with, it was the loss of our 12 year old Doberman Pinscher, Jenna, which still has me reeling with grief.  However, a New Year will be here soon enough, and we greet each year with a hearty “Welcome!” and think, “This year will be better, you just watch and see!”

For Americans, Thanksgiving is a time to come together with friends and family; to forgive and forget; to remember that life will go on, and better together, than at odds with each other.  Days ahead of cooking has commenced within kitchens around the nations; those who have more, share with those who wonder where their next meal will come from.  Personally, I still pray to a higher power that we will come together as a human race; put aside “holier than thou” attitudes and finally form a cohesive bond of togetherness.  Yes, I am a dreamer, for I know that it is more difficult to “give up” than to “give to”.

Thanksgiving is more than just a day of sharing, it’s a day full of comfort which often disappears as soon as the last slice of pumpkin pie is served.  Why?  Why not extend the comfort?  When it comes to leftovers, some cooks package it up, give it all away and think, “Thank goodness that’s over with!”  I would prefer to think, “Let me freeze some of this, and bring back that comforting meal another day.”  One recipe my husband loves, simply loves, is Turkey Vegetable Strata.  When we lived in Pennsylvania, my mother would make several trays of this dish just for him; we would freeze the trays for when he felt the desire for it.  Well, she is 2700 miles away in Pennsylvania; we're in Utah, so I needed to make this dish on my own for him; of course I tweaked the recipe.  No, I just can't leave recipes as is; have to keep playing with new ingredients.  While he does enjoy my take on my mother’s recipe, he still states afterwards, “Yours is good honey, but your mom still makes the best!”  Guess what?  I still feel the comfort and that is all that counts.

Turkey Vegetable Strata is one of those casserole dishes that takes two days to prepare.  The first day, the body of the casserole needs to rest in the refrigerator, so moisture and flavor can soak into the bread stuffing.  The second day is the baking process and to be truthful, the casserole is even better the next day after that when all the flavors have melded together...but who can wait!?!

Enough teasing, let’s get to baking and eating!

Turkey Vegetable Strata

Ingredients:

1 medium onion, diced

1 small red bell pepper, seeded and diced

1 cup diced mushrooms

2 Tbsp. butter

1 (10 oz.) bag herb seasoned, cubed bread stuffing (white or cornbread)

1 (16 oz.) bag frozen white corn

1 and 1/2 lbs. cooked turkey, white meat, cut into 1/2 inch pieces

2 cups shredded sharp Cheddar cheese, divided in half

2 eggs

1/2 cup mayonnaise or plain Greek yogurt

3 cups milk, divide into 2 cups and 1 cup

1/2 tsp. ground black pepper

2 (10 3/4 oz.) cans cream of mushroom soup

1 (10 3/4 oz.) can cream of celery soup

1 tsp. crushed dry sage

Preparation:

In a 12 inch skillet, melt butter on medium heat; sauté onion, bell pepper and mushrooms for 10 minutes; do not let brown, just soften.

With nonstick cooking spray, spray a 4 quart baking dish.  In a large mixing bowl, combine cubed bread, corn, turkey, one cup cheese and sautéed vegetables; spread out into sprayed baking dish.

In a medium bowl, whisk eggs, mayonnaise (or yogurt), two cups milk and black pepper until smooth.  Pour evenly over contents in baking dish; cover with plastic wrap and refrigerate for 12 hours.

Next day, bread stuffing is moist and double in size.  Preheat oven to 350F.  In a large bowl, mix together soups, sage, one cup milk and one cup cheese till well combined; spread evenly over top of contents in baking dish.  Bake covered with aluminum foil for 50 minutes; uncover and bake an additional 20 minutes.  Let casserole rest for 15 minutes before serving.

Makes 12 servings.

From the Cokenour Family, to you and yours, Happy Thanksgiving and let us keep the spirit of comfort throughout the years.

Mary Cokenour

Squash the Holiday of Thanks.

Thanksgiving Day; a full day devoted to giving heartfelt thanks for family, friends, good health, prosperity, and, in general, the full bounties of life.  These aspects of life should be thanked for on a daily basis, so why the need for an established National holiday?  Let’s take a brief walk down history lane to find out, shall we?  (From The Thanksgiving Book by Jerome Agel and Jason Shulman)

1610 – Only 60 survivors, of 490, remain of the English settlement in Jamestown, Virginia.  A day of Thanksgiving, in the spring, is dedicated to prayer, and praise for the ships that arrive from England carrying supplies.

1621 – Only 55 survivors, of 102 Pilgrims, have a three day celebration for the first autumn harvest (corn, squash, fish and meat from hunting (no turkey!).  The Wampanoag Indians are invited, and this is cited as the first unity between Native Americans and white English settlers.

1789 – President George Washington declares a “National Day of Thanksgiving” to be November 26^th to celebrate the ratification of the Constitution.  He left it to each State to decide if it should be celebrated or not; it failed to be an annual event due to lack of interest.

1863 – President Lincoln declares the last Thursday of November to be a “Day of Thanksgiving and Prayer”, believing it would help bring an end to the Civil War; all government departments must be closed.  Sometimes it was the 4^th week of the month, sometimes the fifth week until 1941.

1941 – President Franklin D. Roosevelt declares Thanksgiving to be the 4^th Thursday of November and that’s the way it’s been since.

As you’ve read, the true meaning behind Thanksgiving depended on life, death, governmental achievements, or the attempt to end war.  Even the Mormon pioneers of 1847 did not celebrate Thanksgiving until October 1848.  The Salt Lake Valley was burnt due to the harsh July sun; the desert was barren, alkaline, with sparse sage brush and cottonwood trees.  Much time and energy was devoted to irrigating and cultivating the soil before a real bountiful harvest could be achieved.  “…the pioneers rejoiced with a Thanksgiving harvest festival, literally giving thanks for their continued survival. (Mormon Pioneer Cookbook by DUP)

One item at the harvest table was Acorn squash which gets its name, not only, from the acorn shape, but from the nutty flavor of the flesh inside.  Acorn squash (Cucurbita Pepo) is low in calories, fats and carbs, since it contains no simple sugars; it is high in fiber and digests easily.  A single serving contains vitamins A, C and B6; also thiamin, folate, pantothenic acid, manganese, magnesium and potassium. The squash itself can be cooked by baking, steaming or microwaving; it can be eaten right out of its shell or stuffed, pureed for soup, added to mashed potatoes, or frozen for later use. If you were thinking that butternut or spaghetti squash were the only versatile ones, aren't you surprised now?

One of the typical ways to make acorn squash is by baking it in the oven and then coating the flesh with a butter and brown sugar mixture (the pioneers used molasses salt, cinnamon and nutmeg).  Reading my food related articles, you know I don’t follow typical recipes. Oh, I did bake it in the oven, but then stuffed it where it could be eaten as a meal in itself, or as a side dish.  Vegetarians would be happy with this dish, and while I add Romano cheese to it, it would be their choice depending on how strict a regime they follow.

From the Cokenour family to you and yours, Happy Thanksgiving; and eat up for tomorrow we diet!  Well, not really until the New Year, but it’s the thought of losing pounds that counts.

 

Baked Stuffed Acorn Squash

Ingredients:

2 large or 3 small acorn squash

2 Tbsp. plus 4 tsp. olive oil
¼ each diced onion and red bell pepper
1 Tbsp. minced garlic 4 cups wilted and chopped spinach, kale or broccoli rabe leaves, stems removed
¼ tsp. salt
1 tsp. Italian seasoning mix
4 tsp. shredded Romano cheese

Preparation:

Preheat oven to 350F; line a baking sheet with aluminum foil.

Rinse squash in water and pat dry; cut in half and scoop out seeds and stringy pulp with a spoon. Place on baking sheet cut side down; bake for 30 minutes.

 

 

 

 

 

 

 

 

While squash is baking, heat 2 tablespoons of oil in a large skillet, over medium-high heat; sauté’ onion and bell pepper for 3 minutes. Add in garlic, let cook for another minute before adding the leaves, salt and Italian seasoning. Mix thoroughly and let cook for 5 minutes before removing from heat; keep warm.

 

 

 

 

After 30 minutes, remove baking sheet from oven, turn over the squash halves and place together to help hold each other upright.  Drizzle a teaspoon of oil and sprinkle a teaspoon of cheese inside each half.  Stuff with the leaf mixture; return to oven and bake for 5 minutes before serving.

Serves 4-6 depending on size used.

 

Mary Cokenour

Layers of Flavor in a Strata.

Remember that brined turkey I made and saved the white meat for future use? The future is here!  One recipe my husband loves, simply loves, is Turkey Vegetable Strata.  When we lived in Pennsylvania, my mother would make several trays of this dish just for him; we would freeze the trays for when he felt the desire for it.  Well, she is 2700 miles away in Pennsylvania; we're in Utah, so I needed to make this dish on my own for him; of course I tweaked the recipe.  No, I just can't leave recipes as is; have to keep playing with new ingredients.

Anyway, my husband paid me the most awesome compliment the other day, "Hunny, this strata is so good; it's even better than your mother's."  I was on cloud nine and still climbing; I think the smile on my face was so wide, I dented the walls in the kitchen.

Turkey Vegetable Strata is one of those casserole dishes that takes two days to prepare.  The first day, the body of the casserole needs to rest in the refrigerator, so moisture and flavor can soak into the bread stuffing.  The second day is the baking process and to be truthful, the casserole is even better the next day after that when all the flavors have melded together...but who can wait!?!

Enough teasing, lets get to baking and eating!

Turkey Vegetable Strata

Ingredients:

1 medium onion, diced

1 small red bell pepper, seeded and diced
1 cup diced mushrooms
2 Tbsp butter
1 (10 oz) bag herb seasoned, cubed bread stuffing (white or cornbread)
1 (16 oz) bag frozen white corn
1 and 1/2 lbs cooked turkey, white meat, cut into 1/2 inch pieces
2 cups shredded sharp Cheddar cheese, divided in half
2 eggs
1/2 cup mayonnaise or plain Greek yogurt
3 cups milk, divide into 2 cups and 1 cup
1/2 tsp ground black pepper
2 (10 3/4 oz) cans cream of mushroom soup
1 (10 3/4 oz) can cream of celery soup
1 tsp crushed dry sage

Preparation:

 

 

 

In a 12 inch skillet, melt butter on medium heat; sauté onion, bell pepper and mushrooms for 10 minutes; do not let brown, just soften. 

 

With nonstick cooking spray, spray a 4 quart baking dish.  In a large mixing bowl, combine cubed bread, corn, turkey, one cup cheese and sautéed vegetables; spread out into sprayed baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, whisk eggs, mayonnaise (or yogurt), two cups milk and black pepper until smooth.  Pour evenly over contents in baking dish; cover with plastic wrap and refrigerate for 12 hours.

 

 

 

 

 

Next day, bread stuffing is moist and double in size.

 

Next day, preheat oven to 350F.  In a large bowl, mix together soups, sage, one cup milk and one cup cheese till well combined; spread evenly over top of contents in baking dish. 

 

 

 

 

Bake covered with aluminum foil  for 50 minutes; uncover and bake an additional 20 minutes.  Let casserole rest for 15 minutes before serving.

 

Makes 12 servings.

 

Mary Cokenour

 

Any Season is Turkey Time.

The Thanksgiving holiday in the United States usually means it's time for a roasted turkey and stuffing; so much work and eaten in so little time. Prices in the markets go sky high for whole turkeys, or turkey breasts; days after, the same markets practically give them away. That was the case for a twelve pound whole turkey I purchased the day after Thanksgiving. While others jammed department stores for half price on televisions, cameras or whatever they desired; I was buying a frozen turkey for half the price and into the freezer it went for future use.

Finally, it was time to get the turkey out, defrost it and create; I decided to finally try the brine technique, roast and see what the difference would be from my usual sage leaves under the skin, roast and baste with butter method. I made a mixture of 1 cup each of kosher salt and sugar to which I added 2 tablespoons each of dried sage, thyme and celery seed, and 1 teaspoon ground black pepper. I placed the turkey (insides removed) in an extra large, plastic mixing bowl (yes, it fit perfectly) and smeared the mixture inside and outside; any excess was put into the bowl. Next I covered the turkey with cold water, covered the bowl with plastic wrap and put it into the refrigerator for a 12 hour nap. Sounds almost like sending the poor little bird for a spa treatment before sending it to the oven.

Next day, the oven was preheated to 325F; 8 tablespoons of melted butter was combined with 4 tablespoons of olive oil and a 1/2 teaspoon of garlic powder in a small bowl.  The large roasting pan, with rack, was sprayed with nonstick spray; 2 cups of chicken stock plus 2 cups water added to the pan.  The turkey removed from the plastic bowl, placed on the rack and liberally basted with all of the butter/oil mixture.  I covered the bird with aluminum foil and in the oven it went for 3 hours.  After uncovering the bird, I gave it a good soaking of the liquid in the bottom of the pan; back into the oven for two more hours; a good basting every 45 minutes though.

When the internal temperature, at the thickest part, reached 180F, it was time for the bird to come out.  I let it rest on the rack for 15 minutes before moving it to a platter; the liquid in the pan would become gravy later on.  So, what did I think of the brining method?  The turkey was very moist, tender and juicy; the skin crispy and delicate; actually I didn't taste much difference from my method.  I thought it was a lot more work for the same result; my husband, being out of town for work, hasn't tried it yet, but the legs and wings are in the freezer waiting for him.  I took most of the white meat, portioned it out into freezer bags for use in recipes; one of which I will post next time.

The point of all this is, don't ever deny yourself something you enjoy to eat just because it is not a particular holiday. 

Mary Cokenour