Lemon Rosemary Chicken

(Makes 8 3-ounce servings)

“Thanksgiving for a few? Give the gobbler a break with this simple and flavorful baked chicken recipe. It’s perfect when you’re only feeding part of the clan!” —Elise Lindstrom, Dietitian

Ingredients

• 1 3-pound chicken
• 4 sprigs fresh rosemary
• Salt (optional)
• Pepper
• 1 tablespoon olive oil
• 1 small lemon

Directions

1. Preheat oven to 350°F. Chop two sprigs of rosemary and toss in olive oil with pepper and optional salt. Brush oil mixture all over chicken, including inside.
2. Pierce lemon several times with fork then place inside chicken cavity with two whole sprigs of rosemary. Loosely tie bird closed with string.
3. Place chicken in pan, breast down. Bake in preheated oven for 30 minutes, then turn chicken over and cook for another 30 to 35 minutes. Increase temperature to 400° and cook for 20 minutes more.
4. Remove from oven and let stand 10 minutes before serving.

Minnesota Wild Rice Stuffing

(Makes 10 ½-cup servings)

“Because my family is from Minnesota, our Christmas always includes this Midwest take on a traditional side dish. Made with long-grain, wild rice, this stuffing will keep you warm even on the coldest winter day.” —Brittany Seaburg, Circulation Coordinator

Ingredients

• ⅟₂ cup chopped celery
• ⅟₃ cup chopped onion
• 3 tablespoons butter or margarine
• 1 egg
• 1 ⅟₂ cup chicken broth
• 1 tablespoon minced fresh parsley
• ⅛ teaspoon pepper
• ⅟₄ teaspoon salt (optional)
• 3 cups torn whole-wheat artisan bread
• 1 ⅟₂ cups cooked wild rice

Directions

In skillet, sauté celery and onion in butter until tender. In large bowl, combine egg, broth, parsley, pepper, and optional salt. Mix in celery/onion, torn bread, and rice. Spoon mixture into greased 1-1/2-quart baking dish. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 15 to 20 minutes more or until set.

Pancetta & Parm Brussels Sprouts

(Makes 6 ½-cup servings.)

“My siblings never thought they liked Brussels sprouts—until I introduced them to this recipe last Thanksgiving. Now they want sprouts for Christmas and New Year’s, too!” —Corey Michael Dalton, Associate Editor

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• ⅟₂ teaspoon kosher salt
• ⅟₄ cup finely chopped pancetta (about 1 ounce)
• 1 teaspoon olive oil
• 3 minced garlic cloves
• 2 tablespoons freshly grated Parmesan cheese

Directions

Boil 2 quarts of water. Add kosher salt and halved Brussels sprouts to water. Boil sprouts for 4 or 5 minutes until bright green. Drain and set aside. In pan, cook pancetta over medium heat until it releases its juices, then add olive oil. Sauté garlic and pancetta in olive oil for several minutes. Add sprouts and cook for 5-6 minutes, stirring often. Serve sprouts with Parmesan cheese sprinkled on top.

Lemon Pound Cake with Raspberry Sauce

(Makes 12 servings.)

“The sweet yet tart flavor of the lemon cake paired with the red raspberry drizzle makes this the perfect dessert for any holiday meal. Add a dollop of whipped cream to really push it over the edge.” —Jeff Slavens, Special Projects Coordinator

Ingredients

• 1 ⅟₂ cups all-purpose flour
• 2 teaspoons baking powder
• ⅟₂ teaspoon kosher salt
• 1 cup plain Greek yogurt
• 1 cup sugar
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• ⅟₂ teaspoon pure vanilla extract
• ⅟₂ cup canola oil
• 12 ounces frozen raspberries
• ⅟₄ cup sugar

Directions

1. Preheat oven to 350°F. Grease an 8 1/2-inch loaf pan. Sift together flour, baking powder, and salt into medium bowl. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
2. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds. Drizzle sauce over cake slices.

“Freedom from Want” by Norman Rockwell

Franklin Roosevelt outlined “four essential human freedoms” in 1941: “Freedom of speech and expression, freedom of worship, freedom from want, and freedom from fear.” An artist named Rockwell set out to depict these on canvas. “In six feverish months during the war days in 1942,” wrote Maynard Good Stoddard in the Post in 1995, Rockwell worked diligently on the “images of those freedoms, images destined to become enduring national symbols.”

The artist himself was more succinct about this classic depiction of a Thanksgiving turkey: “our cook, Mrs. Wheaton, roasted it, I painted it, and we ate it.”

“Boy Watching Grandmother Trim Pie” by JC Leyendecker

This cover by J.C. Leyendecker goes clear back to 1908 and will spawn memories of Thanksgivings in the 1940s, 50s, 60s and so on. In other words, it is timeless. Somewhere this Thanksgiving is a little boy who can’t wait for grandma’s pies to be done.

Leyendecker’s first Post cover was a dark black and white story illustration in May of 1899. The story began right on the front page in those days, when the issue was a cross between a newspaper and what we think of as a magazine today. He did 322 Post covers, ending with his final New Year’s baby in 1943. Norman Rockwell did 321 Post covers, not wanting to break his idol’s record.

“A Thankful Mother” by Norman Rockwell

Truly a painting to make us thankful for Norman Rockwell. The artist went to Maine for this 1945 cover, harboring the belief that that state boasted the most homelike kitchens to be found. Note that the table isn’t “cleaned up” or artfully arranged, but looks like it might for a big Thanksgiving meal preparation. The artist did his preliminary sketches in Maine and returned to Vermont for his model search. The result: Dick Hagelberg, who was a bombardier with sixty-five missions over Germany to his credit, is happily pulling K.P. duty with his real-life mother.

“Childhood Thanksgiving” by JC Leyendecker

What a treat rediscovering this obscure but delightful 1927 Leyendecker. The old gent dozes after perhaps reading something that triggers memories of his childhood Thanksgivings.

“Make a Wish” by Norman Rockwell

Make a wish! Whoever got the biggest piece of the wishbone after pulling it apart got their wish. The young lady is giving it a lot of thought. Perhaps she wishes to catch the eye of a special boy or is dreaming of something pretty for Christmas. The boy, and we’re just guessing here, is wishing for more turkey…or another slice of pie. This was a Rockwell cover in 1921 for The Country Gentleman, the Post‘s sister publication.

“After Turkey Nap” by J.C. Leyendecker

Ah, what we all wish for—an after turkey nap. But at least most of us make it up from the table first. This is a Leyendecker from 1938.

Stuffed Celery

“During World War II, my maternal grandparents, Ethel and Edward Delaney, lived in New Jersey and would occasionally go into New York City for dinner and dancing. They tried this simple appetizer at a supper club and asked for the recipe. Little did they know, it would become a holiday staple served every Christmas since 1943.” —Elise Lindstrom, Post Dietitian

(Makes 25 servings of 2-3 pieces of celery each.)

Ingredients

• 2 bunches celery
• 1 8-ounce package reduced-fat cream cheese, softened
• 3 ounces blue cheese, crumbled (about 3/4 cup)
• 2 ounces Roquefort cheese, crumbled
• 2-3 tablespoons diced shallots
• Paprika

Directions

Wash and trim celery then cut ribs into 3-inch pieces. In food processor, blend cream cheese, blue cheese, Roquefort cheese, and shallots until they reach the consistency of stiff whipped cream. Add salt and pepper to taste. Spoon the mixture into celery cavities and sprinkle with paprika. Serve chilled.

Festive Fall Salad

“This is one of my family’s absolute favorite fall salads! We love using fresh-picked apples from the orchard near our home—and the dried cranberries always say ‘Thanksgiving’ to me.” —Julaine Santiago, Circulation Director

(Makes 8 servings with dressing.)

Ingredients

Salad

• 8 cups torn mixed salad greens
• 2 medium red apples, diced
• ½ cup crumbled blue cheese
• 1/3 cup dried cranberries
• 1/3 cup coarsely chopped walnuts, toasted
• ¼ cup sliced scallions

Dressing

• 2 tablespoons olive oil
• 2 tablespoons cranberry juice concentrate
• 1 tablespoon white wine vinegar
• 1 teaspoon Splenda
• Dash salt (optional) and pepper

Directions

In large salad bowl, combine salad ingredients. In small bowl, whisk dressing ingredients. Drizzle dressing over salad and toss gently to coat. Serve immediately.

Cauliflower Bake

“For almost a century, this simple but delicious holiday recipe has been a family favorite at our house.” —Patrick Perry, Executive Editor

(Makes 6 servings.)

Ingredients

• 1 large head cauliflower
• 1 sleeve of low-salt, low-fat Saltine crackers
• 1/4 cup unsalted butter
• Pepper and salt (optional)

Directions

Preheat oven to 350 degrees F. Steam cauliflower until tender. Drain and mash. Add 1 sleeve crackers. Mix in butter. Add pepper and salt to taste. Mix. Place in baking dish and bake for about 15 minutes until cauliflower lightly browned on top.

Stella’s Cranberry Salad

“My mother-in-law, Bev, makes this special dish for holiday gatherings, as did her mother Stella nearly 100 years ago. Because few of the current clan are fond of cranberries, I usually get some extra to take home, too!” —Wendy Braun, Health Editor

(Makes 12 servings.)

Ingredients

• 1 ½ cups water
• 2 small or 1 large box of cherry Jell-O
• 1 12-ounce bag cranberries, crushed
• 2/3 to 1 cup sugar
• 1 cup celery, diced
• 1 cup black walnut pieces
• 1 seedless orange with peel, crushed
• 1 8-ounce can crushed pineapple, undrained

Directions

In small pan, bring water to boil. Pour into large bowl and stir in dry gelatin until completely dissolved. Add other ingredients and mix well. Pour into one or more serving containers. Chill overnight.

Latkes

“Ever since I was a little kid, my whole family has gotten together to enjoy these Hanukkah treats. They may not be particularly healthy—but they’re delicious!” —Aaron Rimstidt, Research Assistant

(Makes 8 servings.)

Ingredients

• 6 medium potatoes, peeled
• 1 medium to large onion
• 2 medium eggs, beaten
• 1 teaspoon salt
• ¼ cup Matzo meal or flour
• Canola oil for frying

Directions

For optimal flavor, cook in iron skillet. Grate potatoes by hand or in food processor. Turn into bowl filled with cold salt water. Stir, drain well, and squeeze out as much liquid as possible. Grate onion into potatoes. Add eggs, flour, salt. Mix well.

Heat oil (1/2 inch deep) until hot without smoking. Scoop batter with tablespoon, pressing out excess liquid then place carefully into skillet. Flatten with back of spoon so latkes are approximately 3 inches in diameter. (Do not turn pancakes until very brown on downside.) When cooking second batch, you may need to add more oil. Be sure it is very hot before resuming cooking. Cook pancakes until well browned and crisp. Drain on paper towels. Best served immediately or keep in warm oven.

Holiday Recipes from the Staff of the Post The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2011/10/24/health-and-family/food-recipes/house-favorites.html/feed 0 http://www.saturdayeveningpost.com/2010/11/24/art-entertainment/handle-turkey.html?utm_source=rss&utm_medium=rss&utm_campaign=handle-turkey http://www.saturdayeveningpost.com/2010/11/24/art-entertainment/handle-turkey.html#comments Wed, 24 Nov 2010 13:00:02 +0000 Diana Denny http://www.saturdayeveningpost.com/?p=29287 It isn’t just the farmers and poultry truck drivers who have a hard time handling turkeys. Sometimes the big birds were a handful for our cover artists and models. Why did one famous cover artist start “to feel like an assassin”?

Classic Covers: How to Handle a Turkey The Saturday Evening Post

]]> It isn’t just the farmers and poultry truck drivers who have a hard time handling turkeys. Sometimes the big birds were a handful for our cover artists and models. Why did one famous cover artist start “to feel like an assassin”?

Turkey Loose Atop Truck by Constantin Alajalov

Turkey Loose Atop Truck
Constantin Alajalov
November 27, 1948

“When I wanted to sketch turkeys as they look in a crate,” said cover artist Constantin Alajalov, “I found a wholesaler who sells a lot of them. For the turkey on the lam…he said, ‘Take your pick’. Every time I started to sketch a model, somebody bought it and bang, it was a dead bird. I began to feel like an assassin.” Our artist got the delightful Thanksgiving cover done, but said, “For Thanksgiving I may skip turkey…and have hamburger that I’m sure I don’t know, socially.”

Squawking Turkey by Tony Sarg

Squawking Turkey
Tony Sarg
November 13, 1915

This youngster managed to catch the turkey, but now what? The boy with arms full of squawking fowl is from 1915.

Cousin Reginald Catches the Thanksgiving Turkey by Norman Rockwell

Cousin Reginald Catches the Thanksgiving Turkey
Norman Rockwell
December 1, 1917

Norman Rockwell painted a lad he called Cousin Reginald, a city slicker. As we’ve shown you before, his mischief-loving country cousins often made a fool of Reginald. Now, we just know those rural boys told Reggie that catching the turkey would be a breeze. They are in the background being royally entertained.

Where’s That Turkey? by Wm. Meade Prince

Where';s That Turkey
Wm. Meade Prince
November 1, 1927

This is no dumb Tom Turkey. When someone with an ax is looking for you, hiding is a good option. This colorful cover was painted for the Post’s sister publication, Country Gentleman by artist William Mead Prince.

Pilgrim Stalking Tom Turkey by J.C. Leyendecker

Pilgrim Stalking Tom Turkey
J.C. Leyendecker
November 23, 1907

Would you believe this beautiful cover is from 1907? Artist J.C. Leyendecker did much more than paint ridiculously handsome men for Arrow Shirt ads. He did more Saturday Evening Post covers than any other artist. One of the earliest, and smartest, acts of George Horace Lorimer after taking charge of the Post was to hire J.C. Leyendecker to do a cover in 1899. Between then and 1943, Leyendecker did 322 Post covers, one more than Norman Rockwell. To honor his mentor, Rockwell chose to do one fewer cover.

Thanksgiving by J.F. Kernan

Thanksgiving
J.F. Kernan
November 24. 1923

There’s an old myth that if you sprinkle salt on a turkey’s tail, you can catch it. Also, if you sprinkle pepper on a hen’s tail, she will lead you to her nest. These tricks may work, but only because if you’re close enough to sprinkle salt on a turkey’s tail, you’re close enough to catch it anyway and if you pepper a hen’s tail, she’ll probably get disgusted with you and stalk off….back to her nest.

Classic Covers: How to Handle a Turkey The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2010/11/24/art-entertainment/handle-turkey.html/feed 2 http://www.saturdayeveningpost.com/2010/11/23/health-and-family/food-recipes/wheat-sausage-stuffing.html?utm_source=rss&utm_medium=rss&utm_campaign=wheat-sausage-stuffing http://www.saturdayeveningpost.com/2010/11/23/health-and-family/food-recipes/wheat-sausage-stuffing.html#comments Tue, 23 Nov 2010 17:00:03 +0000 Post Editors http://www.saturdayeveningpost.com/?p=14594 Served in baked acorn squash and you've got a meal in itself. Have a happy, healthy holiday season!

Whole-Wheat Sausage Stuffing The Saturday Evening Post

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Whole Wheat Sausage Stuffing

(Makes 4 1/2 cups of stuffing)

• 1/2 pound lean bulk sausage
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary, crushed
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 4 cups whole-wheat bread crumbs

Place sausage in large skillet, cook over moderate heat, stirring frequently until browned. Careful not to overcook.

Add green pepper and onion, continue cooking, stirring frequently until vegetables are just tender. Stir in chicken broth and seasonings, bring to boil. Remove from heat.

Add bread crumbs to hot liquid, stir just until all moisture is absorbed. Cover, let stand 5 minutes.

Serve in with baked acorn squash or use as stuffing for poultry (turkey, capon or roasting chicken).

Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.

Whole-Wheat Sausage Stuffing The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2010/11/23/health-and-family/food-recipes/wheat-sausage-stuffing.html/feed 0 http://www.saturdayeveningpost.com/2009/11/27/art-entertainment/art-and-artists/postthanksgiving.html?utm_source=rss&utm_medium=rss&utm_campaign=postthanksgiving http://www.saturdayeveningpost.com/2009/11/27/art-entertainment/art-and-artists/postthanksgiving.html#comments Fri, 27 Nov 2009 14:00:49 +0000 Diana Denny http://www.saturdayeveningpost.com/?p=14637 Let the post-Thanksgiving shopping begin! Cover artists over the decades have shown us how it’s done. And how darn tiring it can be.

Classic Covers: Post-Thanksgiving The Saturday Evening Post

]]> Let the post-Thanksgiving shopping begin! Post cover artists over the decades have shown us how it’s done. And how darn tiring it can be.

The kid is having a meltdown; Dad already has more than he can handle, but Mom has a list and is on a mission! The 1936 cover by artist J.C. Leyendecker has a message: If you see a shopper this determined, get out of the way!

Children and husbands are not the only sufferers. Take the “Santa’s Helper” on Norman Rockwell’s 1947 cover. The poor woman in the toy department is footsore and exhausted. Rockwell did the cover in Chicago in the summer heat. Deciding the scene needed more dolls, he set about shopping, somewhat sheepishly, until he had “forty-eight dollars’ worth”. In 1947 we’re sure this amounted to a mountain of dolls. According to the editors, Rockwell thought “he probably has more dollies than any other kid of fifty-three.”

Crammed full of shoppers and travelers is the December 1944 cover of a Chicago train station also by Rockwell. Santa ringing a bell, servicemen kissing sweethearts – even some poor schmuck squeezing through the crowd with a Christmas tree – ‘tis the season for hectic!

The Lost Child Department (or lost parent department) is shown to us in artist Thornton Utz’s 1958 cover. A dizzying amount of hurly-burly is happening in what the editors dubbed “the Madding Throng Department Store”. A lady in the foreground is hitting hubby up for additional money and a lady in the background is considering some rather wild boxers for her own beloved. Alas, it is the poor lost little urchin that worries us! The editors assure us, however, the parents will show up, and “their distress will lose itself in the reunion—their sweetest Christmas present of the year.”

Love covers from The Saturday Evening Post? Peruse and purchase your favorites at saturdayeveningpostcovers.com.

Classic Covers: Post-Thanksgiving The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2009/11/27/art-entertainment/art-and-artists/postthanksgiving.html/feed 0 http://www.saturdayeveningpost.com/2009/11/21/health-and-family/food-recipes/roast-turkey-apples.html?utm_source=rss&utm_medium=rss&utm_campaign=roast-turkey-apples http://www.saturdayeveningpost.com/2009/11/21/health-and-family/food-recipes/roast-turkey-apples.html#comments Sat, 21 Nov 2009 14:00:55 +0000 Post Editors http://www.saturdayeveningpost.com/?p=14276 Roast Turkey with Apples (Makes 12 servings) Brine: 1 1/2 cups kosher salt 1 1/4 cups brown sugar 10 whole cloves 3 teaspoons black peppercorns 2 quarts apple cider 4 quarts water Zest from 1 orange 3 teaspoons dried thyme Make brine 1 day before roasting turkey. Combine all ingredients in nonreactive pot. Bring mixture [...]

Roast Turkey with Apples The Saturday Evening Post

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Roast Turkey with Apples

Roast Turkey with Apples

(Makes 12 servings)

Brine:

• 1 1/2 cups kosher salt
• 1 1/4 cups brown sugar
• 10 whole cloves
• 3 teaspoons black peppercorns
• 2 quarts apple cider
• 4 quarts water
• Zest from 1 orange
• 3 teaspoons dried thyme

Make brine 1 day before roasting turkey. Combine all ingredients in nonreactive pot. Bring mixture to boil. Lower heat, simmer 15 to 20 minutes (partially covered).

Allow brine to cool completely.

Turkey:

• 3/4 cup apple cider
• 4 tablespoons plus 2 teaspoons corn syrup, divided
• 1 (12 pound) free range turkey
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh sage, chopped
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 4 large garlic cloves, sliced and divided
• 2 onions, quartered and divided
• 3 Golden Delicious apples, cored, quartered, and divided
• 1 teaspoon unsalted butter
• 3 cups gluten-free chicken stock, divided
• 1 tablespoon cornstarch

Remove giblets from turkey cavity. Set aside. Rinse turkey under cool running water, pat dry with paper towels. Pour brine in container large enough to hold turkey and small enough to fit in refrigerator. Immerse turkey in cooled brine; turkey should be completely submerged in liquid. Cover, refrigerate at least 8 to 10 hours, up to 24 hours.

Make turkey day of meal. Remove turkey from brine, rinse. Preheat oven to 375 F. combine 3/4 cup cider and 4 tablespoons corn syrup in small saucepan. Bring mixture to boil. Remove from heat, set aside. Lift wing tips up and over back; tuck under turkey. In medium bowl, combine herbs, salt and pepper. Rub turkey all over with olive oil, then rub herb mixture over skin and inside cavity. Place half garlic, onion quarters, and apple quarters into body cavity. Place turkey breast side up in shallow roasting pan. Arrange remaining garlic, onions, and apples around turkey in pan. Place turkey in oven, roast 45 minutes. Baste turkey with cornstarch-apple cider mixture, cover loosely with foil. Continue roasting 2 hours and 15 minutes more or until meat thermometer registers 180 F. Baste every 30 minutes with cornstarch-apple cider mixture.

While turkey bakes, melt butter in medium saucepan over medium-high heat. Add reserved giblets and neck; sauté 2 minutes each side or until browned. Add 2 cups chicken stock, bring to boil. Cover, reduce heat. Simmer 45 minutes. Strain mixture through fine sieve into bowl, discarding solids. Reserve 1/4 cup broth mixture.

Remove turkey from oven, let stand 10 minutes. Remove from pan, reserving drippings for sauce. Place turkey on platter and keep warm.

Spoon off any excess fat from drippings in roasting pan. Spoon out solids from pan, place in fine sieve set over bowl, pressing on solids to release any excess juice. Place roasting pan over 2 burners over medium-high heat. Add 1 cup chicken stock, cook (scraping up browned bits on bottom of pan.) Strain drippings through sieve into medium saucepan. Add juices from solids and giblet broth mixture to pan, cook over medium heat. Combine reserved 1/4 cup giblet broth with cornstarch; whisk into saucepan. Add 2 teaspoons corn syrup, stirring with whisk. Bring to boil; reduce heat and simmer until thickened. Carve turkey and serve with gravy.

Recipe from Glutenfreeda Online Magazine and Recipe Book.

Roast Turkey with Apples The Saturday Evening Post

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