We'll begin with a few historic recipes, and then work our way around the globe, alphabetically by country.
But first of all, to whet your appetite as you decide, or to help the hours pass as it roasts: Colleen Graham's Thanksgiving Cocktail.Mrs. Beeton's Roast Turkey:
What Scrooge would have enjoyed, when he began celebrating Christmas. This recipe was published by Mrs. Isabella Beeton in 1861, and is interesting (fascinating, even), if you're interested in culinary history, in addition to being a good departure point if you're an experienced cook -- the forcemeat she uses to stuff her bird is very good. If you're less experienced, you may want to try Delia Smith's Traditional Roast Turkey with Pork, Sage and Onion Stuffing first.
Mrs. Mary Randolph's Roast Turkey
An American living in the same period might have enjoyed this roast turkey, stuffed with a forcemeat made with the crumb of a loaf of bread, beef suet, sausage meat and more. It is, again, a 19th century recipe and will be a good departure point if you're an experienced cook.
Mrs. Marion Harland's Roast Turkey
An American living slightly later might have enjoyed this roast turkey with a bread-and-oyster dressing. Once again, the recipe is aimed at experienced cooks.
Artusi's Pollo Disossato Ripieno
An Italian living at the same time might have enjoyed this boned stuffed chicken, which is boiled and then browned in butter and served with a sauce.
And now, Around About and Around the World!
American CookingJohn Mitzewich starts out with advice on how to cook a turkey - a handy primer for the novice that has some advice the experienced will also find useful, and a step by step illustrated roast turkey recipe that looks magnificent. And he has other things that will contribute mightily to just about any meal built around a stuffed turkey:
- The "Perfect Turkey" Compound Butter
An herbed butter to slip under the breast skin, where it marinates the meat while making for a wonderfully crisp skin. - Apple Cider and Sage Dressing
A rich and tasty variation on the standard bread stuffing. - Cabernet Cranberry Sauce
A delightfully zesty variation on an old favorite you may well decide to adopt.
Carroll Pellegrinelli doesn't do much with meats on her desserts and baking site (though she touches upon mincemat), but does suggest you follow this cornbread recipe if you're making a cornbread stuffing, and accompany your turkey with giblet gravy.
British & Irish Food
"Traditionally Roast Goose was the preferred Christmas roast in Britain and Ireland until the new-fangled bird arrived from America in the 16th century," says Elaine Lemm. "Now, no British or Irish Christmas dinner would be complete without a Roast Turkey."
She suggests Roast Turkey with Sage and Onion Stuffing, and also has a handy guide to calculating turkey roasting times.
Busy Cooks
A busy cook will likely be making Linda's Favorite Thanksgiving Turkey, and stuffing it with her Great Grandmother's Stuffing.
China
China has a long and glorious tradition of roasting birds, especially ducks, and Rhonda Parkinson, About's Guide to Chinese Cuisine suggests:
- Peking Duck
One of Peking's most famous dishes, which has a fascinating history. - Cantonese Roast Duck
These are the reddish ducks you have probably seen hanging in Chinese markets. Very tasty! - Tea Smoked Duck
This is a recipe from the Hunan Province; the duck is smoked in black tea leaves and then deep-fried.
Pesto Turkey Breast Roulade
"This turkey breast recipe will impress your guests with how elegant it looks on the plate," says Jessica. "It's a great way to make use of leftover homemade basil pesto, or you can use storebought pesto in a pinch."
Cooking For Kids
Asking kids (at least mine) to cook a whole turkey on their own would be a bit much. However, Stephanie Gallagher, About's Guide to Cooking for Kids, has some neat Oreo turkeys that will make unusual (and edible) placemarkers or table decorations, and also be a nice addition to dessert.
Cooking For Two
- Roast Cornish Hens au Provence
"Cornish game hens are the perfect answer to roast chicken for two: One hen, split in half serves two - no leftovers," says Cooking for Two Guide Kevin Weeks, who notes, "Cornish hens (which are actually just a diminutive chicken breed) have, to my mind, more flavor than ordinary chickens."
- Roasted Maple Orange Glazed Turkey Recipe
Rebecca Franklin, About's Guide to French cooking, says, "This roasted turkey is the perfect main coarse for a special occasion or gathering." - Roasted Lemon Rosemary Chicken
"This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts."
Brett Moore doesn't have any specific suggestions for stuffing a bird (yet), but he does provide us with a Thanksgiving Survival Guide that will help you organize yourself if everyone's coming to your place this time.
