THANKSGIVING 2011
RECIPE: Citrus and Brown Sugar Turkey
The brine from this recipe and the turkey cooking directions are from Alton Brown on The Food Network, the rub is mine own. It is not an exact recipe, so use your own judgment. The first time that I read the temperatures of Mr. Brown’s recipe, I thought he must be crazy, but honestly, it produced a beautiful dark brown color on the the breast of the bird and my turkey looked like it came out of a magazine!
By Everyday Gourmet , November 23, 2011
RECIPES: Thanksgiving desserts
Pies, breads, bars and more
By Herald Staff Report , November 23, 2011
TASTE OF THE HOLIDAYS VIDEO: Green bean casserole with homemade onion rings
This dish can wait in the oven for as long as it takes to get dinner on the table – especially if you wait ‘til the last minute to put those crispy onion rings on top.
By Herald Staff Report , November 23, 2011
Five things to do before leaving home on Black Friday
For many, shopping on Black Friday has become as much of a Thanksgiving tradition as turkey, with friends and families whipping up a shopping strategy along with the dressing and gravy. Financial counselors at The Village Family Service Center advise consumers to shop smart by planning ahead. Following are five steps consumers should take before hitting the stores on Black Friday, helping them enjoy their shopping excursion without harming their pocketbook.
By The Village Financial Resource Center: Real Money , November 23, 2011
TASTE OF THE HOLIDAYS VIDEO: Renee’s Turkey and Stuffing
By putting the turkey in the brine, it causes the meat to be very tender and juicy. My nieces and nephews are so thrilled when they come to my house for the holidays, so I have to make sure everything is very tasty.
By Herald Staff Report , November 23, 2011
CHEF JEFF — ONE BYTE AT A TIME: Cranberry Relish Mold
Thanksgiving guests are sure to enjoy this salad.
By Herald Staff Report , November 23, 2011
Areavoices: God blesses those who bless others
At Thanksgiving time we thank God for all things – faith, family, friends, bountiful gardens and crops, a warm home, good health, a job. The list is endless. I wonder, though, how many of us thank God not only for how He blesses us, but for how He uses us to bless others? The people of St. Mark’s Lutheran Church, Grand Forks, are both blessing others and thanking God for the opportunity to do so.
By Naomi Dunavan , November 23, 2011
THANKSGIVING SIDE DISHES: Bourbon-Mashed Sweet Potatoes . . . Wild Rice Stuffing with Dried Cherries and Toasted Pecans . . . Fresh Cranberry-Orange Relish . . . Squash with Parmesan, Onion and Bacon
By Herald Staff and Wire Reports , November 23, 2011
TASTE OF THE HOLIDAYS VIDEO: Uncle Ben’s Stuffed Spinach
"When I was a practicing Realtor in Grand Forks, I found this recipe 27 years ago tacked to the wall in an old vacant Red River Valley farmstead kitchen," Rochelle Wetsch writes. "I don’t even know who Uncle Ben is, but I sure do like his delicious spinach, especially at our Thanksgiving dinner or during the busy Christmas holiday season when I’m entertaining."
By Herald Staff Report , November 22, 2011
Vikings' Hutchinson hosts annual Thanksgiving meal 
Minnesota Vikings left guard Steve Hutchinson has hosted an early Thanksgiving meal for patients and families at the University of Minnesota children's hospital for the sixth straight year.
By Associated Press , November 22, 2011
WEATHER: Expect above-normal temps for Thanksgiving
After a cold snap for the past week, the Red River Valley is expected to enjoy another round of above normal temperatures and unseasonably warm weather just in time for the Thanksgiving weekend.
By Herald Staff Report , November 22, 2011
Dishing about the feast
"At our abode — as I assume it is at most Thanksgiving dinner venues — there are certain dishes that must make it to the table," writes the Areavoices blogger behind "Lapniappe: A little something extra." "At the top of our list is the Crockpot Stuffing. Even though it isn’t "stuffed" inside the bird, I can justify calling it 'stuffing' because I sometimes make such a big batch that it has to be 'stuffed' into the slow cooker … or maybe because Hubby Bryan and I stuff ourselves full of it every year."
By Lagniappe: A little something extra , November 22, 2011
TASTE OF THE HOLIDAYS: Knowing when and how to modify recipes
Many of our favorite holiday recipes contain higher amounts of fat, cholesterol and/or sugar than do everyday foods. And while the holidays are a time for special treats, there are also some proven ways to modify recipes without losing taste. Consider the following before making any changes to that family heritage recipe.
By Herald Staff Report , November 22, 2011
Turducken: For a different Thanksgiving bird
Turduken is a Louisiana invention made popular by local Cajun Chefs. Deboned stuffed poultry has been a specialty of southern butchers for years. When I found out my local neighborhood butcher was making them, I decided to try one out. So I bought one to cook at the cabin for a mob of hungry guys on a annual work weekend. I thought this would be a perfect opportunity to test a turducken.
By Arlene Coco's Prairie Kitchen , November 22, 2011
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