c 24 - Wednesday. October 7. 1998 — North Shore News Curry those leftovers From pag 23 theme bread preparation, and a stde dish, siteet potace casserole. Traditionally, Thanksgiving meals were butter stvic. with several condiments, vegeta + bles. and of course dessert. Roast Turkey 1 12-15 Ibs turkey with giblets Suiffing: 20 oz. cubed french bread 4 c. butter 1k c. finely diced onions c. finely diced celery 5 c. coarsely chopped mushrooms % ¢. finely chopped parsley 2 Tbsp. treshly chopped thyme 3 Tbsp. freshly chopped sage 8 oz. turkey livers and or chicken livers salt and ground black pepper to taste 2 c. turkey or chicken stock (or as needed) Method: First prepare the stuffing and pre- heat oven to 350 F. In a skillet using half the butter saute the livers until no longer pink. Remove, cool and set aside. Add the rest of the butter and saute the onions and the celery, until glossy. Remove trom heat, add in the fresh herbs, Cool, Chop the livers. Phaice the bread cubes into a large stainless steci bowl Mix all the ingredients. Add cnough stock to make the stuffing medi- um firm. Check for flavor, Wash the turkey. Pat the bird drv inside and out. Rub the inside with a little salt — and fill the cavity with the stuffing. Use pins te close the bird. Brush with a fitde canola oil, and insert the thermometer. Cover loosely with foil and roast 3% to 4 hours. When reads, place the bird on a serving platter and cover with foil — keep warm. Pour off some of the fat trom the pan, stir in flour absorb the remaining fat. Whisk and brown the flour on top of the stove. Add enough turkey or chicken stock to make a smooth pan gravy. Ideally, one 12-pound turkey should yield 12-15 portions of great pan gravy. — If you want to make more, you may have to use extenders — like chicken base etc. Simmer the gravy [5 minutes, adding more stock if there is evaporation. Serve the turkey hor, sliced as thin as possi- > Presenp with the usual condiments Sweet Potato Casserole 4: Ib. sweet potatoes he. unsalted butter 4 tsp. ground cinnamon tsp. ground mace c. 33% whipping cream ce. brandy (optional) Sto he. finely chopped almonds Method: Boil the sweet potatoes until ten der. Peel while warm) —purce in a processor. Mix in the butter, cinnamon, mace, and cream. Add dhe brandy if desired. Select a buttered casserole dish, and spoon in the sweet potato mixture. Drop atew drops of melted butter on tap and sprinkle with the chopped almonds. Bake in the oven (nest te the turkey?) tor about 20 minutes. ‘To use up leftover turkey meat this recipe is asate bet. T preter te use deftover poultry meat untrozen. Freezing dries out tae meat. The exotic and pungent curry flavour provides a nice change of ambiance trom the traditional Thanksgiving tastes and aromas, Indian Curried Turkey 2 c. diced cooked turkey meat 1% ¢. turkey stock or chicken broth 3 Tbsp. margarine or butter 4 c. finely chopped onions % ¢. finely chopped Granny Smith apple, peeled and cored 4 ¢. finely chopped celery 3-4 Tbsp. all-purpose flour 3 Tbsp. medium curry powder 1 Tbsp. cumin K tsp. finely chopped fresh ginger root Method: Select a farge skiller. Melt the but- ter, saute the onions, and celery for a few min- utes unel soft. Add the apples, saute 2 minutes more. Add the Hour, the curry powder, cumin and the ginger. Stir tor a minute on medium heat. You should have a smooth roux. Add the stock and stir. Simmer about 15 minutes — it will have a nice sauce consistency. In the last 5 minutes add the turkey pieces. Present it with fluffy basmati rice and a few raw carrot sticks and chutney. Serves 4 people. CCTOBER 26 MONDAY 7:30 PM Vancouver Symphony Resident Conductor Clyde Mitchell leads the orchestra through some of the best-loved classics ever written, including Beethoven's famous Symphony No. 5, Rossini’s William Tell Overture, and excerpts from Tchaikovsky's Swan Lake. JANUARY 14 THURSDAY 7:30 PM This concert features some of the greatest melodies in ali of the classical repertoire. Music by Strauss, Smetana and one of Vancouver's musical treasures, Jean Coulthard. The Symphony's own Nicolo Eugelmi performs Telemann’s Viola Concerto and Weber's Andante and Hungarian Overture. Clyde Mitchel conducts. MAY 26 WEDNESDAY 7:30 PM Resident Conductor Clyde Mitchell leads the Symphony ina concert with a definite North Vancouver flavour! Featuring Symphony soloists and North Vancouver residents Roger Cole, Wes Foster and Christopher Millard as well as music by North Van's own Stephen Chatman. Four concerts for as low as $64. Subscribe now and save up to 30%. 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