ESSENTIAL FOOD SAFETY TIPS FOR TURKEY DAY Many Americans look forward to Thanksgiving every year because of the food. It’s one of the few days when we’re encouraged to overeat some true holiday favorites like turkey, stuffing, sweet potato casserole, and cranberry relish. Cooking a Thanksgiving dinner is not as easy as unwrapping a turkey and simply eating it. It can take hours of preparation and keen attention to detail to ensure your dinner is delicious and safe.
Rinehardt Family’s Favorite Thanksgiving Stuffing
Hillary has always hosted the family Thanksgiving dinner and she loves to try new recipes to serve alongside the classics. Over the years, after trying many versions of stuffing recipes, this recipe combines the best of all of them. It is a staple of the Rinehardt thanksgiving dinner, and everyone loves it. The combination of challah bread (you can buy it at Whole Foods or substitute with any soft egg bread) and cornbread is moist in the middle with crispy edges, and it smells heavenly.
Here are a few food safety tips to guarantee a safe and enjoyable Thanksgiving feast.
INGREDIENTS
Preparing the Turkey Before cooking the turkey, you need to take a few precautions. In most cases, your turkey will need to be thawed. Like other meat, you should never thaw your turkey by leaving it out on the counter. Harmful bacteria can grow when a turkey is left out at room temperature for two hours or more. Instead, thaw your turkey in an enclosed container in the refrigerator or in cold water. If you are thawing the turkey in cold water, you may have to use a large cooler if you don’t have a large enough pot. Keep the turkey in the cold water in the refrigerator or outside if it is below 40 degrees. After your turkey is thawed, pay attention to where you place it. Raw poultry has the potential to contaminate anything it touches. Wash down any surface the turkey touches with bleach water (one capful beach mixed with one gallon of water). Wash your hands with warm water and soap before and after touching the turkey. Use a cutting board strictly for the turkey and do not place any produce or other items on the same surface. You also don’t need to worry about washing your turkey before cooking it. Federal food safety advice advises against it, but it’s a tradition that some people might find hard to break.
• 1 small loaf challah bread, cut into 3/4-inch cubes and left in single layer to air dry for 2–3 days (in the alternative, dry in a 200-degree oven, but do not toast) • 1 8-inch square cornbread, can be a day old
• 4 tbsp butter or olive oil or 2 tbsp each • 2 onions, yellow or white, diced fine • 7–8 stalks of celery, diced fine • 1 Granny Smith apple, diced fine
• 1–2 tbsp each finely minced fresh rosemary, sage and/or thyme (if using dried, decrease amounts to 1–2 tsp each) • 1 lb Italian sausage, crumbled and cooked through (optional) • 2–3 cups chicken or turkey broth or stock • 2 eggs, whisked
DIRECTIONS
1. Preheat oven to 350 F. 2. Heat oil and butter in a large skillet over medium low heat. Add the onion and cook until soft, but not brown, about 5 minutes. 3. Add celery and apple and continue cooking until softened, about 5 minutes. 4. Add the minced herbs and remove from heat. Cool to room temperature. 5. In a large bowl, combine the breads, cooked vegetables, and sausage, if using. Add broth to moisten. Bread should be moist, not soggy. 6. Add eggs and gently mix. 7. Transfer the stuffing to a greased 9-by-13 Pyrex baking dish. Cover with foil and bake for 25 minutes. Remove foil and continue baking until the top is crispy, about 20 minutes. 8. Stuffing can be made a day ahead and refrigerated.
Cooking the Turkey Once your turkey is completely thawed and prepped, set your oven to at least 325 degrees F. The safest way to tell if it is fully cooked is by using a food thermometer. You want to keep your turkey in the oven until it has reached the internal temperature of 165 F. If you’re cooking stuffing inside of your turkey, you will need to make sure it is also 165 F. Once your turkey is out of the oven, let it stand for 20 minutes before carving to maximize the flavor. Enjoy!
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