If we stop to express thanks for all the good things in our lives, we won’t have time to complain. This Thanksgiving weekend, take time to reflect on what you are thankful for.
I am thankful for family and grandchildren. One of the reasons grandchildren are so special is because once again we can return to being a child. We can make a picnic lunch and eat it out in the trees, sell cookies and lemonade in a sidewalk stand for the Terry Fox Run, or build castles in the sandbox.
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As we gather with family and friends for Thanksgiving, many of us will be cooking the traditional turkey dinner. New research shows that whole turkeys take less time to cook than we once thought. At the bottom of the page is a chart provided by turkey producers’ marketing board.
Your turkey is done when:
- A meat thermometer in the inner thigh reads 180 F (82 C) for a stuffed turkey or 170 F (77 C) for an unstuffed turkey.
- It is a golden color and the skin has pulled back from the tips of the drumsticks. When cooked to perfection, the meat and juices may have a pink tinge.
Remove the turkey from the oven and cover with foil and let it stand 15-20 minutes before carving.
Turkey quesadillas
6 ounces fresh turkey 170 g
strips or cubes or
1 cup cooked turkey 250 mL
1 tablespoon 15 mL
vegetable oil
4 flour tortillas
8 inches (20 cm)
1 cup shredded 250 mL
cheddar cheese
1/2 cup chopped green 125 mL
onions
2 tablespoons canned 30 mL
mild jalapeno chili
slices, chopped (optional)
1/2 cup salsa 125 mL
Stir-fry turkey in oil until pinkness disappears or use cooked turkey. Sprinkle two tortillas with turkey, cheese, onions and chilies. Drizzle salsa over top. Cover each tortilla with another one. Microwave each completed quesadilla on high for approximately two minutes, or until cheese is melted and turkey is heated through. Cut into wedges. Serve with salsa, sour cream and/or guacamole.
Turkey marketing boards:
If you would like recipes using turkey or have any questions, comments, requests or recipe ideas, send them to your provincial turkey marketing board:
- British Columbia Turkey Marketing Board, Unit 104, 19329 Enterprise Way, Surrey, B.C., V3S 6J8, 604-534-5644, cwelsh@bcturkey.bc.ca.
- Alberta Turkey Growers’ Marketing Board, 8711A – 50th St., Suite 212, Edmonton, T6B 1E7, 780-465-5755, info@abturkey.ab.ca.
- Saskatchewan Turkey Producers’ Marketing Board, 502 – 45th St. W., 2nd floor, Saskatoon, S7L 6H2, 306-931-1050, sk.turkey@sk.sympatico.ca.
- Manitoba Turkey Producers’ Marketing Board, 430-A, Dovercourt Drive, Winnipeg, R3Y 1N4, 204-489-4635, mbturkey@
turkey.mb.ca.
Canning stewed tomatoes
Dear TEAM: I’m a young “home canner” and would like a recipe for stewed tomatoes. I think that’s what they are called. I can buy them in tin cans and we like them. Is there any recipe similar to it? It’s tomatoes with onion, celery and some herbs. I’ve looked for this recipe in many places. You are my last resort. – R. F., Martensville, Sask.
Dear R.F.: I will include two recipes for you to try. One recipe has fresh vegetables added to the tomatoes, the other dried herbs and spices.
Stewed tomatoes
This recipe may not have a high enough acid content to safely can in a boiling water canner. Low acid foods must be processed at a temperature of at least 240 F (116 C) to destroy clostridium botulinum spores. This temperature is higher than boiling water and can only be achieved in a pressure canner. To be certain botulism spores will not grow, process this recipe in a pressure canner and follow directions with your canner.
5 pounds tomatoes, 2.2 kg
about 20
2/3 cup finely chopped 150 mL
onion
2/3 cup finely chopped 150 mL
celery
1/2 cup finely chopped 125 mL
carrot
2 cloves garlic, minced
4 tablespoons bottled 60 mL
lemon juice
2 teaspoons salt 10 mL
1/2 teaspoon freshly 2 mL
ground black pepper
1/4-1/2 teaspoon crushed 1-2 mL
red pepper
Blanch and peel tomatoes.
Heat four clean pint (500 mL) mason jars in boiling water.
Place tomatoes, onion, celery, carrot and garlic in a large stainless steel or enamel saucepan. Bring to a boil, then cook, covered, five minutes or until vegetables are tender. Stir in lemon juice, salt and peppers.
Place snap lids in boiling water; boil five minutes to soften sealing compound.
Ladle tomato mixture into a hot jar to within half inch (one centimetre) of top rim. Remove air bubbles by sliding a rubber spatula between glass and food; readjust headspace to half inch (one cm). Wipe jar rims to remove any stickiness. Centre snap lid on jars; apply screw band just until fingertip tight. Place jar in canner.
Process for the time and pressure indicated with your pressure canner. Remove jars. Cool 24 hours. Check jar seals. Wipe jars, label and store in a cool, dark place.
Source: Adapted from Bernardin Guide To Home Preserving, Bernardin Ltd. 1995
Seasoned tomatoes
This recipe is also from Bernardin. The acid content has been tested and it is safe to process this recipe in a boiling water canner. If you alter any of the ingredients or quantities (except for the spices), process in a pressure canner.
12 cups prepared 3 L
tomatoes, about 12-15
medium-large tomatoes or
5 pounds (2.2 kg)
spice blend, recipe below
bottled lemon juice
salt
Fill boiling water canner with water. Place six clean pint (500 mL) mason jars in canner over high heat.
Blanch, peel and halve tomatoes. Place in a large stainless steel or enamel saucepan. Add just enough water to cover tomatoes; bring to a boil. Boil five minutes. Place snap lids in boiling water for five minutes to soften sealing compound.
In each pint jar, place 1 3/4 teaspoons (eight mL) spice blend (recipe below), one tablespoon (15 mL) lemon juice and 1/4 teaspoon (one mL) salt. Pack tomatoes snugly into jar to within 3/4 inch (two cm) of top rim. Add boiling water or tomato cooking liquid to cover tomatoes to within half inch (one cm) of top rim (headspace). Remove air bubbles by sliding a rubber spatula between glass and food; readjust headspace to half inch (1 cm). Wipe jar rim, centre snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining tomatoes.
Cover canner; return water to a boil; process 40 minutes at altitudes up to 1,000 feet (305 m). Add five minutes for elevations 1,000 to 3,000 ft. (915 m) and 10 minutes for elevations from 3,000 to 6,000 ft. (1,830 m).
Remove jars. Cool 24 hours. Check jar seals. Wipe jars, label and store in a cool, dark place.
Spice blend
These spices are only a guideline and may be increased or decreased to suit personal preferences.
For six pint (500 mL) jars:
21/4 teaspoons chili powder 11 mL
11/2 teaspoons paprika 7 mL
11/2 teaspoons onion flakes 7 mL
11/2 teaspoons garlic 7 mL
powder
11/2 teaspoons ground 7 mL
allspice
11/2 teaspoons thyme leaves 7 mL
3/4 teaspoon cayenne 3 mL
powder
Mix together.
Trip to Churchill
In a previous issue I wrote about our holiday to Churchill, Man. For D.D. of Regina and others who have inquired, tickets and packages can be arranged by contacting your travel agent. Tour packages are available that include train travel, hotel and tours. Another option is to purchase the ticket separately and to arrange your own accommodation and tours.
Check with Via Rail for train tickets at 800-561-8630. One company that has Churchill tours is John Steel Rail Tours of Gibsons Landing, B.C., toll-free 800-988-5778, e-mail info@johnsteel.com, or check the website at www.johnsteel.com.
