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OAKVILLE BEAVER Friday, October 9, 2009 · 34 Thanksgiving Day Dining Guide Picture Perfect Turkey (NC)--You spend a lot of time preparing your meal, your home, and yourself for the Thanksgiving feast. Let the Butterball experts shed some light on how to make cooking and preparing easy. Here are some simple tips that will help you shine in the kitchen. 1. Preheat oven to 325°F/165°C. 2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot with clean paper towels to remove excess liquid. 3. Place the turkey, breast side up, in a shallow roasting pan. 4. Brush the skin with cooking oil or spray with cooking spray to thoroughly clean work surfaces to avoid cross contamination. 7. Roast at 325°F/165°C. When the skin is light golden brown, about 2/3 done, shield the breast loosely with a piece of lightweight foil to prevent overcooking. 8. Check for doneness 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh's internal temperature is minimum 180°F/83°C and the center of the stuffing is a minimum 165°F/75°C. 9. Let the turkey stand for 15 minutes before carving. 10. Keep the Turkey Talk-Line number handy (1-800-BUTTERBALL). Cornbread and Andouille Dressing (NC)--Spice up traditional turkey entrees with this unique Southerninspired dressing. Sweet onion, green pepper, celery and jalapeno peppers bring the flavours of the South to your very own Thanksgiving table. · 3 tbsp vegetable oil 45 mL · 1 lb andouille sausage*, diced 500 g · 1-1/2 cups chopped Southern U.S. sweet onion 375 mL · 1/2 cup thinly sliced Southern U.S. celery 125 mL · 1/2 cup diced Southern U.S. green pepper 125 mL · 4 tbsp minced, seeded Southern U.S. jalapeño pepper 60 mL · 8 cups crumbled cornbread 2 L · 1/2 cup chicken stock or water 125 mL · Salt and pepper to taste In large skillet over medium heat, heat oil. Add sausage and cook, stirring, until sausage is crisp, approximately 5 minutes. Add onion, celery, green pepper and jalapeño. Cook, stirring until ten- prevent the skin from drying. Basting is unnecessary. 5. Just before roasting, lightly stuff the neck and body cavities. Do not overstuff. 6. Wash preparation utensils and your hands in hot, soapy water following contact with uncooked turkey and juices. Make sure to Thanksgiving Weekend A-La-Carte Brunch Pre-Fixe Menu Offerings e-Fixe Offering Saturday to Monday der, approximately 5 minutes. Add cornbread and stir to combine. Add stock or water by the tablespoonful until mixture is well-moistened but not soggy. Cook, stirring, for 3 more minutes. Season to taste with salt and pepper and serve immediately. Makes roughly 16 cups. * If Andouille is not available at your grocery store, chorizo can be substituted. Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com. Pecan Pie in Puff Pastry (NC)--For an elegant finish, complete your Thanksgiving feast with this delicious pecan pie ­ a cinch to make with store-bought puff pastry. With a sweet and nutty filling, it's the perfect ending to a cherished family tradition. · 1/2 package (397 g) frozen puff pastry, thawed 1/2 · 1-1/2 cups Southern U.S. pecan halves 375 mL · 3 large eggs 3 · 2 tbsp unsalted butter, melted 30 mL · 1-1/2 tsp vanilla extract 7 mL · 2 tbsp freshly squeezed lemon juice 30 mL · 1-1/2 cups golden corn syrup 375 mL · Icing sugar for garnish Preheat oven to 400?F (200?C). On lightly floured surface roll out puff pastry to a thickness of 1/8 inch (2 mm). Using pastry, carefully line the inside of a 9-inch (23 cm) tart pan with removable bottom and press firmly. Trim any excess pastry from rim of pan and prick the pastry dough all over with a fork. Refrigerate for 15 minutes. Meanwhile, to toast pecans, spread on cookie sheet and bake in preheated oven until slightly golden, approximately 5 to 7 minutes. Allow to cool. To prepare for baking, line pastry with aluminum foil and fill with rice, dried beans or pie weights (NOTE: be sure to fill the shell right up to the top with weights to ensure even baking). Bake pastry in preheated oven for 30 minutes. Remove and allow to cool on rack for a few minutes; remove weights and foil liner and cool completely. In large mixing bowl, beat eggs with whisk until light and fluffy. Whisk in butter, vanilla, lemon juice and corn syrup. Scatter pecans into pre-baked dough shell and pour the mixture over the nuts (it is possible at this point to arrange pecans in a symmetrical pattern for baking, if desired). Bake for 25 to 30 minutes in preheated oven, or until filling is set and pastry is golden. Remove from oven and cool to lukewarm before slicing. Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com. For Reservations Call 905-827-7 905-827-7037 2340 Ontario St., Oakvi Oakville