by Marmee Cosico

Created on: December 04, 2009

One of the most celebrated annual family reunion is the special occasion on the latter part of November. Thanksgiving is a holiday entertaining with traditional foods we remember from our childhood days. Most Americans tend to be sentimental about thanksgiving menu. There are homes where such particular holiday's menu remained constantly stable through the years. Meals of roast turkey filled with corn bread stuffing is a common menu based on Southern recipe which are vividly remembered with significant affection. It is considered the traditional thanksgiving food. Some adults relished childhood memories that for their palates, there is no stuffing which tasted as good as the stuffing their mother served them. Other menus includes brussels sprouts in cream, braised red cabbage with chestnuts and gratineed potatoes. And whether it's the traditional menu or a slight departure from tradition, the idea of this holiday is "giving thanks."

Stories about French cuisine have been told regarding where and when turkeys appeared in Europe. The best ones are found in "Le Grand Dictionnaire de la Cuisine" by Alexander Dumas. Other stories narrated that turkeys should feel offended at being called, "the creatures of the Jesuits". However, history does tell us that it was the Jesuits who brought the turkey to Europe from America. A good, white, fresh turkey, not too big, well prepared, is delicious and low in calories. For any turkey recipe, choose a small turkey. Cut it into serving pieces and enjoy a meal that will not add extra pounds to your weight.

Roast turkey is always a hit on restaurant menus. Some chefs do not stuff their birds, because stuffing tends to slow the cooking time. They believed they can make more stuffing if it is baked separately. Most of us at home are used to stuffing a turkey and we always assume that is how we are supposed to cook them. Broiling, like roasting, is seen by some people to be more of an art than a cooking technique. Practice is needed to acquire the skills. When broiling chicken, it is important to know a small amount of shrinkage occurs. But it should not shrink so much that the chicken will be dried up. When served, the chicken should be crisp on the outside, moist and juicy on the inside. Chicken should not be at all "rare" and it should never be overcooked. Chicken breasts are not a good choice for broiling because they cook through in a very quick manner. The best parts of the chicken for broiling are the leg and thigh which are cut apart.

It is true that we tend to overindulge a little during the holiday season, but it's all worth to renew our personal bonding with our relatives and friends and create happy memories. Such memorable experience can increase not only our love for parties and celebrations but also our love for our family and friends. Thanksgiving is a joyous occasion as you recalled pleasures of the past along with sharing a variety of good foods. The laughter, the fun, the joy, the feasting of foods and wine tasting brings fulfillment of the heart that this holiday offers in our cherished memories.

For more information Collette's Slim Cuisine

Craig Claiborne's Favorites from The New York Times

Paula Peck's Art of Good Cooking

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