Ju-lie Kendrick for MIX -- Co-op Staff Thanksgiving Recipes

Staff Picks for a Perfect Than photograph series by Paul a Keller

B y J ul i e K endr i ck

Seward Co-op’s Chris Dick’s secret weapon: Seward’s brine mix.

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ven though they work with food all year long, co-op deli employees still enjoy the special recipes and family traditions that are part of the Thanksgiving holiday. We’ve gathered their musings, memories and timetested recipes to help you prepare this year’s feast.

Turkey in the Spotlight Chris Dick, meat and seafood manager, Seward Co-op

First he submerges the turkey in the brine mix and water for 12 to 24 hours.

Be sure to use a brine bag, cooler or stockpot—not a garbage bag—to soak the turkey.

The cooked turkey should have a minimum internal temperature of 165º F.

While he’s a proud “meat man,” Dick has a surprising confession. “Turkey is not my favorite part of Thanksgiving,” he says. “I enjoy eating turkey, but I think the array of side dishes help personalize the meal.”

That said, he offers a recipe for brined turkey—made with Seward’s special brine mix—that’s sure to steal the show. “Brining adds moisture and flavor to a turkey and keeps it from drying out,” says Dick. He suggests using the mix as a starting point for creative additions such as: crushed garlic cloves, raisins, cranberries, citrus fruit, apples, onions, carrots, celery, bay leaf, leeks, peppercorns, tarragon, Liquid Smoke or hot sauce.

B rined Turke y

First, locate something that will hold the turkey plus 1–2 gallons of water, such as a cooler, stockpot or brining bag. (Do not use a garbage bag, as it will leach plastic into the brine.) Bring 2 cups of water to a boil, add the brine mix and stir until all dry ingredients are fully dissolved. Add an additional 1–2 gallons of cold water to the container.

Submerge the turkey (make sure it is completely covered). Allow it to sit in the brine 12–24 hours, or 1 hour per pound of meat. When ready, remove the turkey, rinse in cool water and pat dry. Ideally, allow the turkey skin to air dry in the refrigerator for a few hours.

Season the exterior as desired, rubbing it with olive oil to ensure a crispy skin.

Roast as desired.

Doubleheader: Stuffing and Cranberry Sauce Peter Grise, deli manager, Eastside Food Co-op

Success! Enjoy your moist, flavorful brined turkey.

the fruit takes it back to an older time period. The flavors are a collision of early Europe, North Africa and Anatolia.”

“My family celebrates Thanksgiving with two other families,” says Grise.

“We met as parents of first-graders who were in the same class and have celebrated holidays together for more than 20 years. We each make dishes to share, and everyone has their favorites.”

On Grise’s list are Cornbread, Pecan and Sausage Stuffing (the cornbread adds a special richness, he says) and Renaissance Cranberry Sauce.

“I made up that name for the cranberry sauce,” he says. “The addition of wine, citrus, pepper and bay leaf, playing off

8 November/ December 2012 • Twin Cities Natural Food Co-ops • mix

C ornbread, Pecan & Sausage Stuffing

Cornbread (prepare one to two days before stuffing is needed) 8 cups corn meal 2 tablespoons baking powder 2 teaspoons baking soda 2 teaspoons salt 4 eggs, lightly beaten 6 cups buttermilk ½ cup melted butter or vegetable oil Preheat oven to 350 degrees and lightly oil a 13" x 9" pan. Mix all dry ingredients in large bowl. Whisk eggs, then oil and then buttermilk in a second bowl. Add liquid mixture to dry ingredients and blend. Pour into pan and bake 20–25 minutes, until cornbread is firm and somewhat dry.

Cool, then cut into cubes and allow it to sit on the countertop overnight.

Stuffing Mixture This can be prepared the night before and refrigerated or assembled the same day. (Turkey cooking time will be shorter if the stuffing mixture is at room temperature.) NOTE: For safety

reasons, do not stuff turkey the night before.

10 cups dried cornbread cubes (more or less depending on taste) 1 to 1 ½ pounds pork breakfast sausage (bulk preferred) 1 large yellow onion 2 stalks celery 2 cups pecans 2–3 tablespoons butter or oil 8–12 leaves fresh sage (using fresh herbs makes a difference, says Grise) 2 teaspoons salt 1–2 teaspoons white or black pepper 2 cups chicken or vegetable stock (more or less depending on taste) Break sausage into crumbles and brown in a sauté pan over medium heat. Remove and place into large bowl, leaving rendered grease from sausage in pan. Add onions and celery, and sauté until onions are soft and translucent. Add to bowl. Add dried cornbread, all seasonings and mix. Add 1 cup of stock, mix and then add from remaining cup until mixture is moist, not wet. At this point, the mixture may be refrigerated for nextday use, or stuffed into the turkey’s rear and neck cavity for immediate roasting. Roast until center of stuffing reaches 165 degrees. enaissance R Cranberry S auce

1 package (12 oz.) whole fresh cranberries 1 cup cane sugar (raw preferred) ½ cup red wine (Malbec, Cabernet and Syrah all work well) ½ cup water (or, if you really like the flavor of wine, replace the water with more wine) Grated rind of one medium orange (do not include any of the white pith) 1 bay leaf

nksgiving Meal 6 whole peppercorns 1 inch of cinnamon stick Place all ingredients in a nonreactive saucepan and bring to a simmer.

Reduce heat, stirring occasionally, until berries pop and begin to break down, about 15–20 minutes. Remove bay leaf, cinnamon stick and peppercorn, and refrigerate overnight.

Variations: Stir in contents of one can of jellied cranberry sauce at the end of cooking to soften the texture. Or include a handful of dried tart cherries to the mix, along with an additional 2 tablespoons or more of liquid, to taste.

bowl, mix together maple syrup, cream and butter, and spoon half this mixture into the open area in each squash half.

Sprinkle with nutmeg and salt. Return squash to oven, face up, and bake an additional 20–25 minutes, until the squash flesh is soft throughout and the top is brown and caramelized. Remove from oven and cool slightly, then scoop out the flesh into a food processor.

Blend until the squash is smooth and creamy. Serve immediately, or refrigerate for later reheating.

Beets Gone Wild Gina Love, kitchen coordinator, Just Food Co-op

Skip the Stress: Maple Cream Squash Shyama O’Brien, deli manager, St. Peter Food Co-op O’Brien is not a traditionalist when it comes to the Thanksgiving meal. “My favorite Thanksgiving memories are of the authentic Indian cuisine my mother would prepare, including curry, dal, basmati rice and chutney.”

St. Peter Food Co-op members clamor for his own specialty, however: Maple Cream Squash, which comes together easily with local squash, butter, cream and maple syrup. “Thanksgiving is about sharing great food—no matter what type of cuisine,” he says. “Problems are washed away, and we forget everything except for flavors and friends.

My holiday mantra is ‘just food, no stress.’”

Maple C ream Squash

4 acorn squash, halved and seeds removed 1 cup water ¾ cup maple syrup ¾ cup heaving whipping cream 8 tablespoons butter (1 stick) 1 teaspoon nutmeg 2 teaspoons salt Preheat oven to 350 degrees. In shallow pan, pour in water, and then place squash face down. Bake for 30 minutes.

Remove from oven and flip over squash.

Pour out any remaining water. In a small

Beet-haters: You may have met your match. Love’s popular recipe for Apple Mint Beets has converted many of those opposed to the root vegetable, and gives those who love beets a new twist on an old favorite. Plus: “It’s fun and easy to prepare,” says Love. “The smell of beets simmered with local, fresh-from-theorchard apple juice makes me want to run outside and crunch through the autumn leaves!”

A p p le Mint Beets

Wedge deli Holiday Catering:

tHe Cure for tHe Common Party menu

1 tablespoon salt 4 pounds fresh beets 4 cups apple cider ½ cup mint leaves, fresh, chopped Fill large pot with water, adding salt, and bring to boil. Meanwhile, wash beets well, discard root tails and stems, but do not peel. When water is boiling, add beets and boil 20–25 minutes, until just tender (they will finish cooking later with the apple-mint sauce). Drain and cool.

Run beets under cool running water to help remove skins. Cut the cooked, skinned, cooled beets into chunks or slices.

Next, combine beets, apple juice and ¼ cup chopped mint leaves in saucepan. Cook over medium heat until boiling. Reduce heat, cover and simmer for 6–8 minutes, until beets are tender when pricked with a fork. Set aside to cool, and sprinkle with remaining ¼ cup chopped mint leaf for garnish.

Julie Kendrick is a Minneapolis-based freelance writer who focuses on family, business and lifestyle reporting for a number of local sites and publications.

easy online ordering at: www.wedge.coop 2105 Lyndale Ave. S. • 612-871-3993 M–F 9:00 a.m.–10:00 p.m., Sat–Sun 9:00 a.m.–9:00 p.m.

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