The big event is over, and you're surveying the damage. The aftermath of a medieval feast may come to mind. Or perhaps a medieval battle. A turkey carcass squats amid biscuit crumbs, half a bowl of cranberry sauce, a platter of stuffing, dribbles of gravy, a defeated pumpkin pie... and groaning merry-makers who are likely to weep if you suggest turkey leftovers for the evening meal. However, they will rally, especially if you put your creative mind to work.

First things first. If you want to put these leftovers to good use over the next few days or weeks, you must handle them carefully. Immediately remove the stuffing from the turkey and refrigerate it separately to be eaten in a couple days (or freeze it to be eaten within one month). Turkey should be refrigerated or frozen within two hours after roasting. Remember, bacteria form rapidly in a cooked bird sitting at room temperature. Wrap the turkey as airtight as possible in aluminum foil and refrigerate. Turkey dries out fast, so remove the meat from the bones within a day or two and cut into slices or cubes for freezing. Store the meat in zipper bags (with all air forced out before sealing) in one- or two-cup portions for easier thawing and use. For the best quality and flavor, freeze for no more than two months. Don't forget to label and date the bags! Thaw in the refrigerator or microwave-NEVER at room temperature.

Now, the question still remains: what to do with all those leftovers? Well, get creative! What can you do to make the day-after meal as appealing as Thanksgiving Day's? If plain turkey sandwiches from the fridge leave you cold, don't eat 'em! How about a barbecue twist to the standard? Sauté some onions in a little butter, stir in cooked turkey and barbecue sauce until heated through, add pepper, throw it all on a split hard roll, and voila! A flavor explosion. Here's another departure from the basic turkey sandwich: mix together chopped olives, celery, onions, roasted peppers, capers, oregano, pepper, or any other vegetables or herbs that call out to you. Mix in oil and vinegar. Split a round Italian bread loaf, pulling out some of the insides, and brush both sides with more oil and vinegar. Place turkey slices on the bottom half of the bread, then spoon the olive mixture over the turkey. Arrange provolone or Swiss cheese slices on top, then press top bread half over it all. Cut the sandwich into wedges.

There are countless interesting recipes that don't need to look or taste like Thanksgiving warmed over. Treat each dish as a real meal, complete with attractive presentation and good ingredients. Seek out recipes that call for other kinds of poultry or fowl, and adapt. Try a turkey stir-fry, using soy sauce, rice vinegar, sesame oil, garlic, and vegetables. Plenty of pasta dishes lend themselves to diced white turkey meat. A turkey sauté is quick, easy and delectable: just heat butter and oil in a skillet until hot. Add mushrooms, onions, or peppers and cook. Add minced garlic, a little broth, and turkey. Wild rice and turkey salad, anyone? Or what about a curry? Here's the simplest next-day meal: layer leftover stuffing, turkey slices, gravy, and cranberry sauce in a shallow, greased casserole. Cover and bake at 350 degrees F for 20 to 30 minutes. Another option for leftover stuffing is to take 1/4 to 1/2 cupfuls and shape into balls with your hands. Place in greased baking pan and bake at 350 degrees F for 20-30 minutes, until heated through and lightly browned. And of course we can't neglect the traditional: turkey soup! No need to stick with the basics, though. Try turkey chowder, or a spicy turkey stew.

This Thanksgiving, don't doom your home to weeks of increasingly dry reheated slabs of turkey. Innovate! Explore! Adapt!

 Thanksgiving is one of the best dinner parties of the year, and what many love about the holiday are all of the traditions. For some that may include a house full of friends, children, parents and aunts and uncles all gathered together spending the day preparing and enjoying recipes that are old family favorites.

For others it may be a first Thanksgiving away from home, feeling independent and ambitious, experimenting with a few recipes for the first time. Whether you find yourself hosting a house full of guests, or planning your first Thanksgiving dinner for two, try forming some new culinary traditions of your own. Here are some menu and recipe ideas to get you on your way!

Recipe Box and Shopping List Tip:
If these recipes or menus are a perfect fit for your family's taste buds, feel free to put them into your online recipe box or add them to your shopping list. You can click on the recipe's title and when you view the body of the recipe, choose the "add to my recipe box" or "add to my shopping list" option found just above the recipe ingredients

A Note on Planning
Try to make as many dishes as possible ahead of time. Nobody wants to be stuck in a steaming kitchen all day away from what really counts, friends and family. Not to mention a large turkey will take up just about all of your precious oven space. Items that are easily prepared ahead of time include breads and rolls, soups, cranberry sauces, casseroles, side dishes and desserts.

The dough for breads and rolls can be made days or weeks ahead of time, allowed to rise once, shaped and frozen. When ready to bake, thaw the dough, give it its second rise and bake. Soups can also be made days or weeks ahead of time, frozen, and reheated when ready to serve. Cranberry sauces can usually be made a week in advance and refrigerated in a non-reactive container. Casseroles and side dishes can be made 1 to 2 days ahead of time and refrigerated. Desserts should be made the day before and refrigerated.

 What size?
Turkeys are available fresh or frozen, in sizes ranging from a diminutive 4 pounds to a whopping 30 pounds. Count on 1 to 1 1/2 pounds of turkey for each guest, depending whether you want plenty of leftovers or just a few. (If you have lots of guests to feed, you may choose to buy two medium-sized turkeys rather than one giant; the cooking time will be shorter.)

Fresh or Frozen?
A fresh turkey costs more but doesn't need thawing. You should buy it no more than one or two days ahead of time. To ensure you get the size you want, it's best to order fresh turkeys in advance from your butcher or grocery store meat department.

Frozen turkeys are available year-round. They must be thawed before cooking. The preferred method is to thaw in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day for every 5 pounds. That means a 15-pound turkey will require three days to thaw thoroughly.

 The secret ingredient is your time and lots of it. Buying, preparing, and roasting a turkey are time-consuming. With careful preparation and attention to timing, you will be rewarded with a beautiful and tasty main course.

Your first decision will be selecting between a frozen or fresh turkey. A fresh bird is more expensive, but will save you time and precious refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. What a catastrophe to find that the only turkey left for your intimate four-person dinner is a 26-pound glacial beast!

A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly. An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7 1/2 hours to defrost using this approach. It is also possible to use a combination of these methods.

Now you are ready to prepare the turkey for roasting. First remove the giblets. This is a fundamental step not only because you might want to use them to make the gravy, but also because it is disconcerting to find these paper-wrapped lumps when carving. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, do so now with a freshly prepared dressing. Stuff loosely, allowing about 1/2 to 3/4 cup per pound of bird. Brush the skin with melted butter or oil. Tuck the drumsticks under the folds of skin or tie together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.

Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.

The best test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F, and when the breast meat reaches an internal temperature of 170 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F. When the turkey is done, remove from the oven and allow to stand for 30 minutes.

 The best holiday feasts and cooking experiences are a magical blending of the old with the new. They carry the flame, the spirit of tradition, keeping it burning bright and alive, while adding a little of the new and unexpected to your holiday palettes.

Cranberries lend themselves perfectly to this magic mix, and for that we are truly thankful. These bright red berries say 'tradition' with a joy and enthusiasm unmatched by any other holiday staple. Yet, there are so many twists and turns to be explored on the cranberry path that all cooks, from the new to the seasoned, can enjoy experimenting with the varied delights they offer with no end and no 'berry blahs' in sight.

You've probably made the sauce, but how about trying your hand at Cranberry Chutney , Cranberry Conserve or Cranberry Ice ??!!

Read on, for once you have studied our 'Cranberry Cram', you'll pass this holiday's 'edible exam' with flying cranberry colors!

'Tis the Season...
It's no fluke that our fancies turn to dreams of all things cranberry right along with the leaves turning those beautiful colors in the fall. Being the seasonal fruit that they are, fresh cranberries are available in the produce section of supermarkets from early October through the end of the Christmas holidays. This coincides with the cranberry harvest, which takes place each autumn. Availability of the fruit is controlled in order to provide us with only the highest quality fresh cranberries. The fresh berries should be firm, plump and quite glossy; it's that high luster that indicates ripeness. Avoid cranberries that are soft and shriveled. If you prefer picking wild cranberries at the bog to picking up the cultivated ones at the grocery store, simply ripen them in a paper bag before storage if they are not quite ripe.

Color Me Cran...
The color of cranberries can vary from bright to dark red, with the bright red berries being larger and the darker ones smaller. No need to throw away the white berries - they taste the same as the red ones! The red color is caused by the amount of sunlight exposure the berries have had while growing, so the white berries are simply those which grow on the lower part of the vine and have not had as much exposure to sunlight. So a cranberry by any other color is still as sweet/tart!

Hey You! Freeze!...
Since cranberries are not available fresh other months of the year, it's a great idea to buy an extra bag or two for the freezer so that you can enjoy their tangy taste all year long. Cranberries can be frozen without the hassle of sugar packs or any special preparation. Sorting the fruit before freezing is always a good idea; then simply store them UNWASHED in an unopened plastic bag; the 12-ounce plastic bags that are usually sold in the stores are just fine. They can be stored this way for up to one year! DO NOT THAW FROZEN CRANBERRIES BEFORE USE! Just rinse under cold running water, sort by discarding any soft, blemished or discolored (brown) berries and use as directed for fresh. You may not realize that fresh, unbruised cranberries can also be refrigerated for up to two months! Again, store them without pre-washing just as you bought them (or put in a sealed plastic bag if picked); then rinse in cold water and sort as above before using. Cooked cranberries can keep refrigerated for up to a month if in a tightly covered container. Dried cranberries should be kept in an airtight container and will keep indefinitely.

To Your Health...
Little did early users of these sweet/tart treats know how healthy they really are! Researchers have already found that cranberries are an excellent source of Vitamin C and dietary fiber, and are low in sodium, fat and cholesterol. A number of other possible health benefits are still being explored.

What They Amount To...
One 12-ounce bag of cranberries is equal to 3 cups of whole berries or 2 1/2 cups chopped, 3/4 of a pound, and 1.3 pints.

May We Suggest...
Premium cranberries can add a new dimension to almost every holiday dish you prepare, whether adding flavor to a sauce or zip to a stuffing. Use your imagination and creativity to discover your own new taste sensations. Here are some ideas to inspire you:

• To make a simple sauce, boil fresh or frozen cranberries in water and add sugar to suit your taste. The sauce is ready when the cranberries pop.
• When cooking with cranberries, boil them until the skins crack to allow sugar to penetrate the fruit and the flavors to blend.
• When baking with cranberries, cut them in half and toss them in sugar (1/4 cup sugar for each cup of berries) just before adding to other ingredients.
• Cranberries are a tasty, colorful addition to apple or mincemeat pies. Substitute a cup of halved cranberries tossed in sugar, as above, for a cup of apples or mincemeat.
• Mix whole fresh cranberries with other fruits such as apples or pears to make holiday pies, tarts or crisps.
• Chop fresh cranberries in a food processor using the chopping blade and on/off pulsing action.
• Cranberries make easy, colorful additions to quick breads, cookies, your favorite pie fillings and chutneys.
• For a unique treat, combine cranberry and chocolate in your recipes.
• To create exciting new flavors, stir cranberries into blueberry, apple, chocolate chip and banana muffin batters.
• Use cranberry juice to make tart and tangy vinaigrettes and marinades; freeze cranberry juice in ice cube trays and add to glasses of sparkling water or holiday punch.

Now that you've done your cranberry cram, no cranberry concoction should be too crazy or colorful for your culinary curiosity! All cooks know that there is always something new to learn, something else to try out and experiment with in the kitchen, all the more so during the holiday season. So don't get 'cran-ky'; don't take cranberries for 'cran-ted'; be thankful for these bright, bouncy edible gems and enjoy!

 Making gravy is one of those 'We'll see what kind of cook you are' hurdles. Preparing a smooth and savory gravy is easier than you may think. Generations of cooks have mastered gravy-making and so can you. The only thing to avoid is those dreaded lumps, and with some practice, you will never again worry about those little dumplings again.

First of all, making gravy is basic chemistry. Gravy becomes lumpy when flour particles get stuck together. This can be avoided by cooking together equal parts of flour with a fat, such as clarified butter, vegetable oil or grease. This mixture is known as a roux and serves as a thickener for gravy. As a general rule of thumb 1/2 cup of roux will thicken 4 cups of gravy. Any type of liquid can be added to a roux to make a gravy. In this lesson, we will make a turkey gravy by using turkey broth and drippings from a roasting pan. You can make other flavors of gravy by using the broth or drippings from beef, pork or chicken. So without any further delay, lets get started!

Step 1: In a heavy saucepan or skillet, whisk together 1/4 cup all-purpose flour and 1/4 cup fat over low heat. Cook gently over medium heat and stir constantly until all flour particles are coated and the flour becomes golden in color. The cooking removes any raw flour taste and adds color to the gravy. Set aside and allow pan to cool.

Step 2: Once the pan and roux have cooled, whisk in 4 cups hot turkey broth and simmer over medium heat, stirring frequently for 5 minutes.

(To prepare your own turkey broth, simmer the neck, giblets and gizzards for 1 hour in lightly salted water to cover. Strain and remove fat.)

Step 3: To deglaze the roasting pan, begin by removing the cooked turkey and as much grease or fat as possible. Use a spoon, ladle or gravy separator.

Deglaze the pan by placing it over medium heat and adding 1/2 cup water or other liquid like wine or stock. Stir constantly and scrape the bottom of the pan to loosen browned bits. Simmer for 1 minute.

Step 4: Pour the liquid from the roasting pan into the gravy base, (the roux and the turkey stock), and stirring constantly, cook until the mixture boils and thickens, about 5 to 8 minutes. Skim off any surface fat.

Step 5: Season to taste with salt and pepper or fresh chopped sage. You've just made 4 cups of savory gravy! Be sure to serve it hot with mashed potatoes, stuffing, turkey or whatever else you care to drizzle it over!

By following the above easy steps you are guaranteed a lump-free and tasty gravy. Don't get stuck in that packaged gravy mix rut! Create your own gravy and flavor it with herbs and spices that suit your tastes. A pinch of cloves, sprinkle of thyme and a touch of mace will drive the blah gravy blues away. So season your gravy to taste the way you want!

There are many ways and many tools with which to mash potatoes . The method we are illustrating is only one example, but it does explain a lot about many of the other methods. It is no secret that mashed potatoes taste better to many people when they are made with lots of cream and butter , so we have opted not to skimp on the butter and cream in this illustration! Keep in mind that you can use as much or as little butter and cream as your taste and diet demands.

 

 

1 We used a blend of red and Russet potatoes. This combination creates a slight texture variation in the finished mashed potatoes. Instead of having one consistent texture, you will create very small lumps in the mashed potatoes. If you prefer to avoid these small lumps for completely smooth mashed potatoes, this method still applies, but Red Potatoes or Yukon Gold potatoes are the best cooking potatoes. We used 6 potatoes, 1 cup heavy cream, 1/2 cup salted butter, and salt to taste.

 

 

2 Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. The skin and eyes, while containing additional nutrients, do not mash well. Remove and discard them.

 

 

 

3 Place the potatoes in a cool bath of water to keep them from turning brown while you are chopping them.
 

4 Fold the ingredients together until well blended. Because we used different types of potatoes and because similar-sized chunks of potato cook quicker than varying sized chunks, we have cut the potatoes into similar sizes.

7 After you have established that the potatoes are finished cooking, drain the potatoes. To avoid overcooking the potatoes, drain them the moment they are finished cooking, otherwise they will absorb too much water and dilute the flavor. Reserve the potato water if you would like to use it in place of butter or cream, or on a different note, to make a vegetable soup stock.

 

 

8 At this point, place the cream on the stove to heat (at a low temperature). Once the potatoes have been drained, let them sit for a minute while they dry and the last bits of excess water drain from the bottom.

 

 

9 We used what is called a ricer to make these mashed potatoes. This is probably the best tool for making mashed potatoes. There are other tools that are proper, however they often create lumps. Depending on the texture you are aiming for, the tools used for mashing can be altered.

 

 

10 A ricer works well because it mashes the most potato with the smallest amount of effort.

 

 

 

14 At this point, taste-test the potatoes for saltiness. If you do not feel that there is enough salt, add more. Once you are satisfied with the salt, test for consistency. If you feel the potatoes are too thick, add more cream.

 

 

15 Continue tasting, adjusting, and folding.

 

 

16 Just about any herbs and spices that you would like can be added to mashed potatoes to spice them up. Experiment with chives, Parmesan cheese, bacon, roasted garlic or creamed leek when seasoning your potatoes.

17 To cut out some of the fat in these mashed potatoes, use low-fat sour cream in place of whole cream, and skim milk rather than whole milk.
Try some of these excellent spiced-up mashed potatoes: Rosemary Mashed Potatoes and Yams with Garlic and Parmesan , Spruced Up Mashed Potatoes , and Roasted Garlic Mashed Potatos.