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By Heidi Sutton

Sweet potatoes may be stars; cornbread dressing a contender. Dinner rolls are divine and green bean casserole a go-to. But Thanksgiving dinner isn’t complete without turkey.

Even in households that don’t eat meat, plant-based turkey alternatives find their way onto the dinner table in a nod to Thanksgiving tradition. Given the emphasis placed on the main course each Thanksgiving, cooking a turkey can be intimidating. These turkey-cooking tips can calm anyone’s nerves and result in a mouth-watering main course.

Allow ample time for thawing. Some people may not be able to buy a fresh turkey, and millions of individuals purchase frozen turkeys each year. The Food Network says it can take 24 hours per every five pounds to thaw a turkey. Therefore, if you have a 15-pounder, allow for three days for thawing. Always thaw a turkey in a refrigerator.

Get the right size bird. The general rule of thumb is 1 pound (uncooked) to 1 1⁄2 pounds of turkey per person if you’re buying a whole turkey. Rather than purchasing the largest turkey you can find for a large crowd, consider two smaller turkeys or one turkey and one breast to make cooking more even. Smaller birds are more tender as well.

Adjust the temperature. The food and cooking resource The Kitchn advises preheating an oven to 450 F, then dropping the temperature to 350 F after putting the turkey into the oven. Cook, on average, 13 minutes per each pound of turkey. The turkey is done when it registers a minimum temperature of 165 F in the thickest part of the thigh.

To brine or not to brine? Many food fanatics swear by brining turkey to achieve more moist and flavorful meat. However, a wet brine may not lead to the crispiest skin possible. 

Good Housekeeping suggests trying a dry brine instead. This involves rubbing salt all over the raw turkey, placing the bird into a large plastic bag, and refrigerating overnight or up to two days before cooking; otherwise, purchase a kosher turkey, which already has been salted from the inside out.

Avoid stuffing the bird. Rather than stuffing the turkey and cooking everything en masse, prepare the stuffing mixture separate from the turkey. This reduces the risk of contamination from the turkey’s raw juices and helps to achieve a crispy coating on the stuffing guests will enjoy. 

Make an aromatic roasting rack. Turkeys typically are placed on a metal rack for cooking so the juices do not cause the turkey to stick to the pan. However, you also can cut onions and lay them with a bed of whole celery stalks and carrots to elevate the roast. This creates extra flavor in the bird and the vegetables also can be served or mixed into the stuffing.

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Hearty, filling, festive recipes to complement your main course

Don’t let turkey and ham have all the fun this holiday season. After all, you know your guests are likely to have plates piled high with all their favorite festive side dishes.

These hearty solutions are inspired by harvest season, offering comforting taste and mouthwatering flavors to make your holiday meal truly memorable. There’s nothing wrong with the classics – mashed potatoes, green bean casserole and the like – but these recipes from “Cookin’ Savvy” can give your gathering a special seasonal spin.

Discover more holiday recipes by visiting Culinary.net.

Roasted Sweet Potatoes with Marshmallow Sauce
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
salt, to taste
pepper, to taste
3 pounds sweet potatoes, sliced in circles

Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, plus additional for garnish, divided
1/2 cup heavy whipping cream

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.

Sprouts and Squash Roast
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1/2 cup grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon thyme
salt, to taste
pepper, to taste
1 package (12 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen butternut squash
1 package (2 1/2 ounces) real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup cranberries

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste. Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes. In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.

Herbed Wild Rice and Apples
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

4 tablespoons butter
1 tablespoon minced onion
1 apple, chopped
2 packages (8 ounces each) long-grain wild rice
2/3 cup apple juice
1 package (2 1/2 ounces) real bacon pieces
1 tablespoon rosemary
salt, to taste
pepper, to taste
2/3 cup pecans
2/3 cup cranberries
garlic and herb cheese spread, for garnish (optional)

DIRECTIONS:

In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes. In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.

Source: Culinary.net

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Stuffin’ Muffins

Food is foremost on the minds of Thanksgiving guests. While food is a big deal on just about every holiday, the meal really takes center stage on Thanksgiving. Although turkey can be a delicious main course, many Thanksgiving diners might admit they anticipate the side dishes more than the turkey. Potatoes, soups, salads and dinner rolls are all competing for space on the Thanksgiving table and can be equally tasty. However, perhaps no side dish is more synonymous with Thanksgiving than stuffing.

Though stuffing is sometimes cooked inside the turkey, others prefer to prepare it in a casserole dish. There’s no shortage of ways to prepare stuffing, and adventurous types might enjoy this recipe for “Stuffin’ Muffins” courtesy of “Lord Honey Traditional Southern Recipes With a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith. In this recipe, stuffing is baked in muffin tins for the perfect portion you can sink your teeth right into.

Stuffin’ Muffins

YIELD: Makes 1 dozen

INGREDIENTS:

1 pound breakfast sausage

2 medium onions, diced

2 cups diced fresh baby portobello mushrooms

1⁄2 cup butter

8 cups crumbled cornbread

Salt and ground black pepper to taste

1 tablespoon dried rubbed sage

1 teaspoon onion powder

1⁄2 cup shaved or grated parmesan cheese

2 eggs

1 ⁄4 cups chicken or veggie broth or stock

DIRECTIONS: 

Preheat oven to 350 F. Butter a 12-hole muffin tin. In a large skillet, crumble the sausage and cook until halfway done. Add the onions, mushrooms and butter. Cook until tender. In a large mixing bowl, combine the crumbled cornbread and the sausage mixture. Add salt and pepper. Add the sage, onion powder, parmesan cheese, eggs, and broth. Mix with hands until all ingredients are moist but hold together. Using a 3-ounce ice cream scoop, place 12 balls into the prepared muffin tin and pat tops flat. Bake for 30 minutes.

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Photo courtesy Long Island Cares

Long Island Cares, PSEG Long Island and the Suffolk County Veteran Service Agency are teaming up to make Thanksgiving a bit more special for Suffolk County veterans.

On Thursday, Nov. 21 from 10 a.m. to 2 p.m., Suffolk County veterans can claim a free turkey and Thanksgiving basket at a Drive Through event scheduled at the H. Lee Dennison Building, at 100 Veterans Memorial Highway, Hauppauge.

Veterans must show identification confirming their Veteran status & Suffolk County residency. Pre-Registration is required by clicking here.

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METRO photo

Although presents garner most of the fanfare during the holiday season, there is no denying that food and entertaining also figure prominently this time of year. Delish magazine reports that Christmas food consumption ranks third, behind Thanksgiving and Super Bowl Sunday, among Americans, and that a single Christmas meal can weigh in at 3,000 calories, not factoring in any other food consumed that day.

No one wants to feel held back while having fun with family and friends, but smart food choices can mean healthier living during this season of festivities. Dish up these alternatives when holiday entertaining.

• Lean on leaner cuts of meat. A strong body is built on protein, and holiday hosts often make a meat or poultry dish the star of the holiday dinner table. When selecting holiday fare, choose leaner options such as “round” or “loin” roasts; otherwise, select white-fleshed fish and skinless poultry in lieu of other options.

• Use broths instead of creams. Soups and gravies are popular this time of year, and both can be made healthier by opting for stock or broth bases over more fattening milks or creams when creating these recipes.

• Create a one-crust pie. Pie is one of the more popular holiday desserts, and plenty of the calories come from a rich, buttery crust. Lighten up by serving a one-crust pie, such as pumpkin or sweet potato. Fruit-based pies like apple or blueberry also can be made with one crust. Simply top the fruit with a light crumb coating.

• Find ways to incorporate vegetables. Vegetables are low in calories and rich in vitamins and nutrients. Many also are high in fiber, so they can help people avoid overeating. According to dietary experts from the American Heart Association, people should aim for four to five servings of vegetables each day. When making a plate, fill half of the plate with vegetables. Enhance dishes like lasagna or other pastas with fresh vegetables as well. See recipe below.

3. Raise the heat to get rid of any liquid that remains. Drizzle in the lemon juice and serve hot. PC226038

• Skip the fried bird. Although deep-frying a turkey can reduce cooking time, frying historically is not the best cooking method for those who are making health-conscious choices. Rather than frying, consider spatchcocking (also known as butterflying) the turkey to enable it to cook faster. Use fresh herbs and seasonings instead of butter and oil to flavor your turkey as well.

• Skip the cocktails. The Center for Science in the Public Interest says that classic cocktails with little to no added sugar typically fall into the 150- to 200-calorie range, while others can be about 200 to 300 calories each. Many people will want to save those extra calories for dessert or another indulgent dish rather than drinking them away. If you want to simulate a cocktail, make a spritzer with sparkling water and unsweetened cranberry juice.

Broccoli with Five Spices

YIELD: Serves 4

INGREDIENTS:

2 tablespoons sunflower oil

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon fenugreek seeds

1/2 teaspoon black mustard seeds

1/2 teaspoon black onion seeds (kalonji)

11/4 pounds broccoli, cut into florets

1 teaspoon turmeric

1 teaspoon chili powder

Salt to taste

1 teaspoon lemon juice

DIRECTIONS:

1. Heat the oil and add all the spice seeds.

2. As they pop and darken, add the broccoli, turmeric, and chili powder, and salt. Mix well and pour in a few tablespoons of water. Bring to a sizzle, then reduce the heat and cook until the broccoli is tender but still holds its shape.

Celebrants can make some smart choices in the foods and beverages they eat to enjoy a healthier holiday season this November and December.

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Apple Pie

By Heidi Sutton

On Thanksgiving, after the turkey and gravy and an assortment of sides have been cleaned off the plate, there’s always room for dessert. Here are two classic pie recipes that everyone one will gobble over.

Apple Pie

Recipe courtesy of Family Features

Apple Pie

YIELD: Makes 8 servings

INGREDIENTS: 

2 refrigerated pie crusts

1 large egg, beaten

6 to 7 cups apples, peeled and sliced, about 2 pounds

1 tablespoon lemon juice

1⁄2 up granulated sugar

3 tablespoons flour

1⁄2 teaspoon ground cinnamon

1⁄8 teaspoon nutmeg

DIRECTIONS:

Preheat oven to 425 F. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside. Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling.

Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. Remove any excess dough. Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar (optional).

Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.

Pecan Pie

Recipe courtesy of Lines+Angles

Pecan Pie

YIELD: Makes 8 servings

INGREDIENTS:

1 9-inch unbaked frozen deep dish pie shell, thawed 

11⁄2  cups pecans, coarsely chopped

3 eggs, lightly beaten

1 cup light corn syrup

1⁄2 cup brown sugar

1 tablespoon molasses

2 tablespoons butter, melted

2 tablespoons flour

1⁄4 teaspoon salt

1 teaspoon pure vanilla extract

DIRECTIONS:

Preheat oven to 350 F. Spread pecans along the bottom of the prepared pie shell. In a large bowl, mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie. Bake for 60 to 65 minutes until the filling has set. Pie is done when the center reaches 200 F. Pie center when lightly tapped should spring back. Remove pie from oven and let cool on a wire rack for at least 2 hours before serving.

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Pictured from left, Ellen Mason, Larisa Minardi, Gretchen Oldrin Mones, Mary McLaughlin and Laura Rotondi. Photo courtesy of the DAR
Anna Smith Strong Chapter of the Daughters of the American Revolution fundraiser
Anna Smith Strong Chapter of the Daughters of the American Revolution fundraiser
Anna Smith Strong Chapter of the Daughters of the American Revolution fundraiser

The Anna Smith Strong Chapter of the Daughters of the American Revolution recently held a fundraiser to continue its mission to support Veteran’s programs as well as educational, scholarship and community causes. 

With an Autumn and Halloween costumed party theme, the Chapter members and friends gathered at the VFW Hall # 3054 in Setauket on Oct. 19 for an old fashion tea party. Sandwiches, sweets and treats were served throughout the afternoon as a variety of items were auctioned, door prizes were distributed, and RaZle Basket prize winners were announced. Adding to the festivities, there was a friendly, yet spirited competition to see who would be awarded Best Hat, and Best Costume.

The Anna Smith Strong Chapter is very grateful to the VFW for the use of the facility, the Girl Scout Troop # 655 for helping throughout the event, and to the many others who donated their time and talent. As a result of the event, more than $3,000 was raised to support Veteran and other programs — making the holidays a little bit brighter for many.

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Pictured from left are owner, Pete Rotolo of Hune Enterprises; Councilwoman Bonner; Grimace; Rocky Point McDonald’s General Manager Sabrina Ambrosini; and Leg. Lennon. Photo courtesy of Councilwoman Bonner's office
Grimace with Leg. Chad Lennon. Photo courtesy Leg. Lennons office
Ribbon cutting ceremony at McDonalds in Rocky Point. Photo courtesy Leg. Lennon's office

Brookhaven Town Councilwoman Jane Bonner and Suffolk County Legislator Chad Lennon joined the McDonald’s at 463 Route 25A in Rocky Point for a grand re-opening celebration on Oct. 26. The long-time fast-food restaurant was completely renovated, both inside and out. McDonalds mascot “Grimace” (center) and staff were presented with a Certificate of Congratulations from both local officials.

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The Port Jefferson Lions Club holds a Food Basket Drive every year around the holidays.

By Toni-Elena Gallo

The Port Jefferson chapter of the Lions Club is an organization that strives to make a difference in the community in which it serves.

Founded in Chicago back in 1917, the club was launched by a “group of businessmen who wanted to do more for their communities,” according to the Lions International website, and reiterated on a phone interview with Rick Giovan, a member of the Port Jeff chapter’s board of directors and former president. Today, the Lions Club has over 48,000 clubs with 1.4 million members in more than 200 countries and geographic areas, working by the credo “we serve.”

According to Giovan, the Port Jefferson chapter is committed to helping people of all backgrounds, specifically those facing food insecurity, substance use problems — as well as their families — sight and vision problems and people with disabilities.

The emphasis on helping people who suffer from low vision came to be in 1925, when Helen Keller encouraged the Lions to become “the knights of the blind in the crusade against darkness” at their international convention.

Among the charities that are supported, “we work with the Guide Dog Foundation [in Smithtown], the Cleary School for the Deaf [in Lake Ronkonkoma] and the Port Jefferson Library, where we help fund certain devices to help members with low vision,” Giovan said.

“We’ll sometimes get a call from a school guidance counselor saying something like, ‘This fourth grader really needs glasses, and the family just can’t afford it,’ and it is so nice to be able to help in those situations.”

The club membership is made up of people from “all different socioeconomic backgrounds,” Giovan said.

“There is no requirement to pay the club. Some members may offer a $1,000 check to a cause, while another member may be more generous with their time and has their hands and feet on the ground more. Everyone does what they can,” he added.

The Port Jeff Lions Club community fund raises money through donations, as well as numerous yearly fundraisers. There is a golf classic, movie nights — where theaters are rented out for guests and members — and car shows, to name a few.

Two initiatives that the club is especially passionate about are its annual Holiday Food Baskets and Christmas Magic events.

According to Giovan, every Nov. 22 prior to Thanksgiving, Lions members along with community volunteers and school children, unpack the food trucks they have ordered from, and bag groceries — three for each family with some money used to purchase the merchandise coming from local businesses, and the rest from donations.

“The club asks for $50 donations for this event, but you can give less or more — whatever people can. And, if they would like to donate, they can send a check to P.O. Box 202, Port Jefferson, NY 11777,” Giovan said.

“After that, we make deliveries on the 23rd, and give each family a ham, as well,” he continued. “It is very satisfying to see people so grateful. Oftentimes, we’ll see a young, single woman, with a couple of kids, living in a very modest apartment, and they just appreciate the food so much.”

The Christmas Magic night has been run by the Port Jeff Lions Club president, Linda Eicholz, for the past three years. This unique occasion sees a Lions Club member take the wish list of a local child, and “purchase all of their requests,” Giovan said.

“One of the members will dress up as Santa, and say, ‘I have a big bag for Nicole,’ for example, and hand that child a wrapped bag of all of their presents. It brings such a smile to their faces.”

For more information about the Port Jeff Lions Club events, how to donate and how to become a member, please visit the website: e-clubhouse.org/sites/portjefferson.

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Warm Farro Salad with Grapes and Delicata Squash

By Heidi Sutton

An ancient wheat grain that has origins in Mesopotamia, farro is a fabulous, low calorie source of fiber, helps with heart health, blood sugar management and aids digestion. The cooked farro in the following salad recipes makes it a complete meal, adding a wholesome, nutty flavor.

Warm Farro Salad with Grapes and Delicata Squash

Recipe courtesy of California Table Grape Commission

Warm Farro Salad with Grapes and Delicata Squash

YIELD: Makes 8 servings

INGREDIENTS: 

3 pounds delicata squash cut lengthwise, seeded and cut into 1/2-inch slices

3 1/2 tablespoons olive oil divided

1 teaspoon coarse salt divided

1/2 teaspoon black pepper divided

1 pinch cayenne pepper

1 1/2 cups farro

2 cups water

3 1/2 tablespoons lemon juice

1 teaspoon lemon zest

1 1/2 cups halved California grapes

1/2 cup chopped parsley

DIRECTIONS:

Heat oven to 425 F. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.

While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley and toss well.

Note: Acorn or butternut squash may be substituted for delicata squash.

Cold Farro Salad with Pears and Raisins

Recipe courtesy of Elyse Sutton

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup farro

2 chopped pears

1/4 cup golden raisins

2 thinly sliced celery stalks

1/2 cup chopped parsley

1/2 cup shredded Parmesan or goat cheese

3 tablespoons olive oil

3 tablespoons apple cider vinegar

salt and pepper

DIRECTIONS:

Cook the farro as directed. Drain well and transfer to a large bowl to cool. Add pears, raisins, celery stalks, parsley, cheese, olive oil and apple cider vinegar and toss well. Season with salt and pepper. 

High Energy Salad Bowl

Recipe courtesy of Lori Yates

High Energy Salad Bowl

YIELD: Makes 1 serving

INGREDIENTS: 

2 1/2 oz (about 2 cups) fresh chopped kale or baby spinach

1/4 medium orange, sliced

1/2 cup cottage cheese

1/3 cup steamed asparagus spears cut into 2-inch pieces, chilled

1/4 cup cooked farro, chilled

1/4 cup fresh cherries pitted and halved, or blueberries

2 tablespoons slivered almonds or pecans, toasted

2 tablespoons raspberry vinaigrette

DIRECTIONS:

In serving bowl place kale or spinach. Arrange orange slices, cottage cheese, asparagus, farro, cherries or blueberries and almonds or pecans on top. Just before serving, drizzle with vinaigrette.

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