With the Holiday Season here, I can almost smell the aroma of fresh baked cookies. With this thought I wanted to share some tips on how to have a healthier and safer Thanksgiving meal.
In desserts, such as cookies, pie fillings, and custard, try replacing one fourth to one third of the sugar with spices comparable to cinnamon, cloves, and nutmeg, or with flavorings such as vanilla extract.
For lower fat reduce the butter, shortening or oil by half and replace the other half with unsweetened applesauce or mashed banana. Use reduced-fat version for recipes calling for sour cream or mayonnaise. Try using non-fat yogurt in place of mayonnaise for dips. Use skim or low-fat milk instead of whole milk.
Increase the fiber in your meals by replacing half of the all-purpose flour with whole-wheat flour. Add extra vegetables to casseroles and salads. Fruits can also be added to salads and desserts. Pinto beans, white beans, and kidney beans are great to add in soups or stews.
Now for the main dish, the turkey. For an uncooked turkey, be careful with handling to prevent cross contamination to other foods. A frozen uncooked turkey should be thawed thoroughly in the refrigerator, not at room temperature. At room temperature the outside of the turkey may thaw and spoil before the inside is completely thawed. A safe minimum temperature for cooking your turkey is 165°F internally.
For cooked frozen turkeys, look for the inspection mark on the package that means the turkey was set in a USDA or state inspected plant under controlled conditions. Always follow package instructions for handling the turkey. If there are no instructions on the label, use the following steps.
Thaw the wrapped, cooked, frozen turkey on a tray in the refrigerator. Allow around 24 hours for every five pounds of meat. Plan to eat thawed turkey within three to four days. You may eat the turkey cold or reheat at 165°F. If you are going to reheat the turkey cut the meat off the bone. Legs and wings may be left whole. However, the breast should be sliced and refrigerate in shallow container.
If you pick up your turkey from a grocery store or caterer while turkey is hot, keep it hot. Put the turkey and side dishes in an oven to keep foods at 140°F or above. Covering your dishes with foil will help keep the food moist. It is not good to keep food hot longer than 2 hours.
When picking up food cold, keep it cold. Remove stuffing from the turkey cavity and refrigerate as soon as possible, always within two hours. Serve your meal within one to two days.
Remember to “Keep Hot Foods Hot” and “Cold Foods Cold”! Have a great Thanksgiving Meal!
Ruth Chris Sweet Potato Casserole
Crust
2 cup brown sugar
2/3 cup flour
2 cup pecan pieces
2/3 cup butter, melted
Set aside and make sweet potato mixture.
6 cup mashed sweet potatoes, cooked or baked
2 cup sugar
1 tsp salt
2 tsp vanilla
4 eggs, well beaten
2 sticks butter, melted
Pour sweet potato mixture into buttered dish. Sprinkle crust mixture over top. Bake at 350°F for 30-45
minutes. Allow to set for 30 minutes before serving. Submitted by Jenna Key, Night Owls FCE Club
