"The din in peoples' gatherings over this X'mas dinner fills the hall with Seasons greetings..."

Try this new but conventionalized Turkey dinner setting for your X'mas table. (Adapted from: Hugo Saint-Jacques, Nataly Simard and Caroline Simon. 2021. Turkey on the Table. Canadian Living October 2021, p. 89 and ff.)

Instructions for Stuffing, Baking and Basting the Roast Turkey:

Stuffing:

- In a bowl, combine diced 2 c. day old bread and 2 c. 2% milk. Stand for 15 mins.

- In a large sized skillet (cast iron pan) melt butter over high heat.

- Add diced 1 c. carrots, 3 shallots, 1 yellow onion and 2 cloves garlic and cook while stirring for 2 mins.

Then remove skillet from heat. Transfer vegetable mixture to extra large bowl (stainless steel or ceramic-glass) and add in 4 green onions and 4 sage leaves and season to taste with salt and pepper and set aside.

The Basting Glaze: Honey-Beet-Soy

-In a medium saucepan over med. to HI heat take 1/2 c. butter or margarine (salted) and melt.

-Take and fry 1 clove garlic chopped.

-Add in 1 c. liquid honey.

-Then add 1/2 c. red beet juice.

-Finally add in the 2 tblsp soy sauce.

Gravy Boat: White wine gravy

-In a med. sauce pan melt 2 tblsp margarine or butter (salted). Place in the yellow onions finely diced (3/4 of a large yellow onion, add in 2 c. white wine, 2 fresh sprigs tarragon, 4 c. chicken broth, and finally adding v. gradually 2 tblsp. corn starch with salt and pepper to taste and stir vigorously until thickened. Set aside and "nuke" in the microwave on HI for 5 mins. or reheat on stove top.

Baking and Basting with Glaze the Turkey Roast:

-Preheat the oven at 175 deg and using a roasting thermometer cook while basting for 4 hrs. 1/4 c. glaze every 1/2 hr. (total=2 c. glaze used).

-Take the same day turkey at 3 PM on the counter top for the early evening dinner and thawed remove the neck and the giblets and wash the turkey thoroughly and place on a greased (margarine) rack for the roasting pan pouring 1 c. water into bottom of the pan and proceed to stuff the turkey loosely with stuffing, trussing the legs together and the positioning the wing tips underneath the base to attain a well presented turkey on the roasting rack.

-Remove the roast to a serving platter and tent the turkey with foil for 20 mins. and then carve out starting with the breast meat on either side, cut out the wings (set aside) and for the dark meat with legs & thighs slice by the cut the parts (set aside) and lastly spoon out the bread stuffing or dressing and put gravy boat beside the server platter.

Chef Salad Entree:

-Using a large presentation dish (e. g. a bowl) using a whisk mix together 1/4 c. canola oil, 1 tblsp. white wine vinegar, 1 1/2 tsp. Dijon mustard, 1 1/2 tsp. grainy mustard, 1 1/2 tsp. honey, 1 clove garlic with salt and pepper to taste, 5 heads radicchio sliced, 2 julienned green applies soaked in lime juice, 1/2 c. halved and thinly sliced onion, add in 5 boiled eggs (crumbled), prepare 2 c. white chicken breast preserved under aspic (bought from an Italian grocers store) and rough chop large cubes with the 2 c. glazed walnuts (halved)*

*To make the glazed walnuts, take two 2 c. halved walnut pieces and arrange in a cookie sheet that has been greased with lard and take a med. sized bowl and add in liquid honey, beet juice, salted butter or margarine, soy sauce and garlic (minced) and cook for 15 mins. at 175 deg C. and turn in the middle of roasting and wait for the coating to caramelize delicately on the walnuts.

1 c. liquid honey

1/2 c. beet juice

1/2 c. salted butter (or margarine)

2 tblsp soy sauce

1 clove minced garlic

Drink or refreshment accompaniment for the Thanksgiving / X'mas Dinner is:

Try Sparkling White Wine or

Sparkling Apple Juice