Raleigh - Durham...A Real N.C. Girl's Perspective

EVERYONE loves Thanksgiving Day! It is THE DAY that has been designated to 'count our blessings'. It is THE DAY that we give thanks for the many gifts that God has given to us...our homes, jobs, friends and family. It is THE DAY that we should remember that there are many who are less fortunate than we...and share our blessings. It is THE DAY that most of us sit before at a beautiful and bountiful table and eat...eat until we are stuffed like a Thanksgiving turkey!

On this glorious Thanksgiving Day...and in honor of my Native American heritage...I wish to share with you a few recipes that may have been served at the first Thanksgiving Day feast. ENJOY!!!

Smoked Turkey

11⁄4 cups sugar
11⁄4 cups kosher salt (use only half this amount if you are on a salt-reduced diet)
1 gallon water
1 teaspoon cracked black pepper
2 tablespoons granulated garlic
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons red chili powder
1 bunch fresh thyme, chopped
1 bunch fresh sage, chopped
1 bunch fresh oregano, chopped
1 turkey, 12-14 pounds, gizards removed, washed with cold water and patted dry
Wood chips for smoking, mesquite or any fruitwood

1. Mix all ingredients, except turkey and wood chips, in a large bowl. Stir to combine. Add turkey.

2. Cover and refrigerate overnight (or at least 8 hours) in the refrigerator, turning turkey a couple of times to ensure all areas have been submerged. Remove bird from marinade and allow to drain for 30 minutes.

3. Prepare smoker on the lowest temperature possible. If you are using a gas barbecue: Turn it on low and place wet wood chips in the bottom. When the smoke starts, turn the barbecue off or on very low. Place turkey on grill and cover for 30 minutes. You may have to turn the barbecue on a couple of times during the process to create more smoke. If you are using a kettle-style barbecue that isn't equipped with gas: Don't get it very hot; only use 2 cups of charcoal. Once the charcoal heats and has had a chance to burn down a little, put wet wood chips in aluminum foil (or foil pie tin) on top of coals. You may need to remove some of the charcoal with a shovel, if the barbecue gets hot. What you are trying to do is create smoke, without making the barbecue hot. Cover and smoke for 30 minutes.

4. After using either of the above smoking methods, preheat oven to 350 degrees. Place turkey on a rack in a large roasting pan. Roast 3-4 hours or until thermometer inserted in thickest part of thigh (without touching bone) registers 180 degrees. Allow turkey to rest 15 minutes before carving.

NOTES:  To get a head start on your Thanksgiving feast, you can marinate the turkey in the refrigerator two days before Thanksgiving, then smoke it the next day and refrigerate, then roast it in the oven on Thanksgiving Day. This style of turkey is best if it is cooked unstuffed.

CHICKEN, CORN, AND POTATO STEW:

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lb russet (baking) potatoes
6 cups chicken broth
1 cup water
2 lb potatoes, peeled, cut into 1/2-inch cubes, and
covered with water in a bowl
3 ears corn, cut crosswise into 1-inch pieces
Accompaniments:
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as
browned to a plate.
Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn
and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.

NATIVE SWEET CORN STUFFING:

1 cup room-temperature egg whites
3 cups ground fresh corn (frozen may be substituted); see cook's note
1⁄2 pound (2 sticks) unsalted butter, softened
1 cup yellow cornmeal
(1⁄2 cup sugar may be added if corn isn't sweet)
1⁄2 teaspoon salt
1 cup diced green squash, such as zucchini or summer squash
1 cup diced yellow crookneck squash
1 cup diced (cored and seeded) red bell peppers
1 cup diced (cored and seeded) fresh pasilla or poblano chilies (See note, below)

1. Grease a 3-quart baking dish with butter; choose a dish that will fit into a steamer or double boiler. Set aside.

2. Either by hand or in an electric mixer, beat egg whites until stiff and glossy.

3. Place corn kernels in a food processor fitted with the metal blade until coarsely ground.

4. Place remaining ingredients in a large bowl. Gently fold in egg whites. Place in prepared dish. Cover and steam for 15 minutes. Remove from heat and turn over the mixture by stirring. Cover and steam 15 minutes.

5. Heat in a 350-degree oven until heated through. If desired, lightly brown top by placing 6-8 inches below broiler element. Watch carefully to prevent burning.

NOTES:  This stuffing can be prepared a day in advance and stored, covered, in the refrigerator.  If you can't find pasilla chilies (glossy, dark green chilies about the size of bell peppers), you can substitute Anaheim chilies. If serving children, you can even use green bell peppers.

FRIED GREEN TOMATOES:

Yield: 6 servings

2 lb GREEN tomatoes

4 Eggs

1 1/4 cups cornmeal

3/4 cup water

1/4 cup minced chives

1 tbsp Salt

1/4 tsp fresh ground pepper

1/4 cup butter or margarine

Slice the tomatoes 1/2 inch thick, but do not peel or core.  Drain well between several thicknesses of paper toweling until most of the moisture of the tomatoes is absorbed.  While the tomatoes are draining, make a batter by beating the eggs until light, then mixing in the cornmeal, water, minced chives, salt and pepper.  In a large, heavy iron skillet, heat the butter or margarine until bubbly.  Dip the tomato slices into batter, and brown quickly on both sides. Serve at once.

NAVAJO PEACH CRISP:

6 large ripe peaches, peeled, pitted, and sliced (5-6 cups)
1/4 cup granulated sugar
1/2 teaspoon cinnamon (optiional)
3/4 cup unbleached flour
3/4 cup light brown sugar
1/4 teaspoon salt
1/2 cup butter
2 tablespoons pinon nuts

Directions:Preheat oven to 375 F. In a 1 1/2- to 2-quart baking dish, toss the peaches with granulated sugar and cinnamon. In a mixing bowl, combine flour, brown sugar, and salt. Cut in butter until the misture resembles coarse meal. Sprinkle this mixture evenly over the peaches. Sprinkle the top with nuts. Bake for 30-40 minutes, until golden brown on top.

Written and Posted by: