Eating

The Spring Supper fills the church hall to overflowing for two sittings. Roast turkey with all the trimmings is the main dish, with members bringing them already cooked from home.

Roast Turkey

“It is all in the preparation.

“The turkey is washed clean and dried. The giblets are
removed and cooked in water, eaten at leisure, and as a base
for the gravy.

“The bird is stuffed at both ends with the dressing (see below),
sealed up with metal pins and placed on a rack in the roasting
pan. The turkey is covered in a thin layer of olive oil-based
margarine, sprinkled with sea salt and freshly ground pepper.

“Place it in the oven with water in the roasting pan and no
cover for the first 30-45 minutes; then cover and cook for the
desired length of time (until the legs are very loose). Remove
cover again for the last 15 minutes until golden brown.”

Turkey Dressing

“Fresh and/or stale bread is left out for a couple of hours
before tearing and crumbling by hand. A mix of brown and
white bread is always good. Always make more than you think
you will need.

“Chop two or three good-sized onions, as well as two or three
garlic buds. Add to bread.

“Mix together the usual blending of spices which is never the
same but always the same – marjoram, sage, poultry
seasoning, celery salt, sea salt and pepper. How much? you
ask. Until it smells good and looks right and darkens the
bread. Then add a small quantity of olive oil and some
margarine until all the bread is slightly moist. That’s as good
as it gets for describing quantities for any of the ingredients.

“As stated above, stuff the bird fairly tightly and let the
cooking begin!”

Rev. Steve Lawson

Turkey Gravy

“Have Steve remove the turkey from the roasting pan. Place
roasting pan on stove on medium-high heat.

“In Tupperware Quick Shake container (or glass jar with tight
lid) vigorously mix together 1 cup flour with 2 cups cold water.

“Slowly pour into pan with drippings and mix with a wire
whisk until it begins to thicken. As it thickens, slowly add
water. Alternately stir and add liquid, maintaining the desired
consistency. Season with salt and pepper to taste.”

 

 http://www.amazon.com/Eating-Church-Recipes-Aylmer-Eardley/dp/1439216711/ref=la_B001K91GX0_1_2?s=books&ie=UTF8&qid=1384787726&sr=1-2Margaret Kell Virany   

http://www.amazon.com/author/margaretvirany

 www.cozybookbasics.wordpress.com

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