THANKSGIVING MEMORIES: TEEN GROUP PREPARES DINNER

In many homes and hearts, tradition could be defined as Thanksgiving.

A girls' teen group from Cape Bible Chapel set about making some early Thanksgiving memories a few days ago. They planned, prepared and served a traditional Thanksgiving Day meal for several people who attend their church.

Invited guests were encouraged to speak of holiday traditions practiced within their families.

Prior to the festivities, an adviser for the group, Alisa Riser of Cape Girardeau, explained that she believed the young women involved in the project would reap as many benefits as those who enjoy the meal.

"I hope it will help them understand that it is worth the time and effort to do things for others," Riser said. "First and foremost, I hope they will give the glory to God when they are told (the meal) was wonderful."

The project should also bring into focus a greater respect for family members who typically shop, cook and plan menus, Riser noted.

The Thanksgiving holiday is indeed a time for building good memories, said Joyce Gauthier of Cape Girardeau. Anticipation and planning for the observance of Thanksgiving Day lends to the fun.

Gauthier, like anyone who has organized a Thanksgiving feast, knows work begins well in advance. Planning may not appear on recipes, but it is an essential ingredient.

It's too early to preheat the oven, but a sharpened pencil could be put to use.

"I make up my menu first. From that, I make a grocery list," Gauthier noted. She will shop for the items on that list this week.

Besides planning her family's feast, Gauthier coordinates the Salvation Army Thanksgiving Day meal in Cape Girardeau.

She and her husband, Robert, are corps officers of the local Salvation Army.

As reflected in the menus of the Cape Bible Chapel youth group, the Gauthier family, and The Salvation Army, tradition for many means turkey at Thanksgiving, and plenty of it.

When shopping for the turkey, "allow about one pound per person, if you want some leftovers," advises Judy Lueders, nutrition specialist with the University of Missouri Extension.

Cooks know that care in preparation translates to smiles at the dining table. Turkey, indeed poultry, is quite perishable and demands care in handling, Lueders noted.

Frozen turkey should be thawed in a refrigerator, so that means plenty of planning ahead.

Proper oven temperature is 325 degrees. "Most turkeys have a roasting chart in their packing and that will give an estimate on how long it will take to cook. But the best way is to use a meat thermometer," Lueders said.

Turkey should be cooked to a temperature of 180 degrees. Meat thermometers should be inserted at the inner portion of a thigh on a whole turkey or the center portion of a turkey breast, never touching a bone.

Stuffing a turkey is not recommended, Lueders said. However, she noted, "if you are going to stuff it, do so right before you cook it. The stuffing should be cooked to 165 degrees." Cooked stuffing should be removed from the turkey immediately, she said.

Food should not set at room temperature for longer than two hours.

Cooked turkey can be stored in a refrigerator for two to three days. "If you're going to keep it longer than that, freeze it," Lueders advises.

Sanitation is of primary importance throughout meal preparation. "Once you cook the turkey, you need to scrub the surfaces that the drippings have been on, get rid of all the turkey juices," Lueders cautioned. "Clean with hot soap and water so that any bacteria that was in the turkey juices won't recontaminate the turkey."

Though at one week before Thanksgiving, leftovers seem years away, the question of just what to do with them always arises. First, make sure the leftovers are safe to eat. When reheating leftovers, prepare only the amount needed, Lueders said. "Make sure gravy is brought to a boil and the turkey is good and hot."

With planning and a few simple precautions, Thanksgiving Day gatherings, regardless of how few or how many are present, can be fraught with good food and fellowship.

For her family, Thanksgiving Day is a day to pause and give thanks, Gauthier said. "We have a place to live, a roof over our heads, more than enough to eat. We have so much to be thankful for, it helps us to stop and ponder that."

Turkey questions? Help is as

close as your computer, phone

For answers to questions about all things turkey, access the Honeysuckle White web site at http://www.honeysucklewhite.com.

This site offers tips on everything from selecting, thawing, cooking and carving a turkey to holiday entertaining ideas and nearly 200 recipes.

For those not "on-line," Honeysuckle White has a toll-free number, 1-800-810 MEAL that offers automated assistance to frequently asked questions about turkey.

Cooks faced with an avalanche of extra turkey can call the toll-free hotline from Campbell Soup Co. for ideas. The number is 1-888-4-LEFTOVER.

RECIPES FOR THE HOLIDAY AND LEFTOVERS

Simple Stuffing

(Serves 8)

4 Tbsp. margarine, melted

2 Tbsp. dried minced onion

1 tsp. poultry seasoning

2 pkgs. (8 oz. each) herb seasoned stuffing mix

3 1/2 cups hot turkey broth

1/2 lb. turkey breakfast sausage, cooked and cases removed

1 can (8 oz.) mushroom stems and pieces

vegetable cooking spray

1. In large bowl, combine margarine, onions, poultry seasoning and stuffing mix. Add broth and stir to mix. Stir sausage and mushrooms into stuffing mixture.

2. Pack stuffing mixture into a 2-quart casserole dish that has been sprayed with cooking spray.

3. Bake in 350-degree oven 30 to 35 minutes, until stuffing is heated throughout and lightly browned on top.

-- To prepare turkey broth, take giblets from turkey cavity and rinse under cold running water. Place all giblets, except the liver, in 3-quart saucepan and add enough water to cover. Bring to boil and skim off the white foam; reduce heat. Simmer 1 hour, add liver and continue cooking 15 minutes. Remove giblets, cool and remove meat from neck. Chop all meat from giblets and, if desired, add to gravy. This broth made be used in stuffing and gravy. Any leftover may be frozen and used as the base for turkey soup.

Lite Turkey Pasta Salad

From HoneySuckle White "Turkey with a Twist"

1 (16 oz.) pkg. tri-color corkscrew pasta, cooked.

1 (16 oz.) pkg. California-style frozen broccoli, cauliflower and carrots, thawed

2 cups sliced raw vegetables (red or green peppers, red onion, zucchini)

1 cup cubed cooked turkey

2 cups fat-free Italian or Ranch salad dressing

1/4 cup grated Parmesan cheese

In large bowl, combine all ingredients, tossing well to coat. Refrigerate until ready to serve, 8 servings.

Tips from the National Turkey Federation

One week before Thanksgiving:

-- Make a detailed shopping list from each of your recipes. You will also need beverages, ice, paper products, ice cream or whipped topping and other odds and ends. Think through what your guests will need throughout the day.

-- If you are planning to purchase a fresh turkey, order it in advance. If preparing a frozen turkey, remember to allow time for it to thaw.

-- Check your recipes. If any of them can be prepared ahead of time and refrigerated or frozen, now is a good time to start cooking. The trick is to do as little cooking as possible on Thanksgiving Day. Oven space will be limited.

The night before Thanksgiving:

-- Double check to make sure you have everything you need for the festivities. Arrange your table and buffet. If possible, set the table to avoid rush.

-- Finish your baking.

-- Decide what time you need to begin cooking your turkey.

Thanksgiving Day:

-- Right before taking the turkey out of the oven, tell your guests that dinner will be served in about 20 minutes.

-- When the turkey is done, remove it from the oven and allow it to sit for 20 minutes. Heat dishes that cannot be heated on the stove or in the microwave.

-- If you are going to carve the turkey at the table, put all of your other food dishes on the table while the turkey is sitting. That way, your guests can serve themselves while you carve. If you are going to carve the turkey in the kitchen, enlist someone's help to put things on the table while you carve.

-- Relax and enjoy the meal!