THANKSGIVING DAY !!
TIPS OF THE DAY !!
7:30am : Take the turkey out of the fridge. Double-check when you need to put your turkey in the oven, remembering to leave enough time for preheating.
8am : Have a hearty breakfast with plenty of protein and fiber, like this Asparagus, Bacon and Cheese Strata, to keep you going while you prepare the meal, and to cut down on the likelihood of nibbling.
12:30pm : Have a light lunch low to keep you going so you don’t overdo it at dinner. Take some time after your lunch to have a cup of tea and read a book, even if it’s just 20 minutes hiding in the bathroom. Make it known that interruptions are unwelcome — and unwise!
3:00pm : As guests arrive welcome them with appetizers, low-fat cheeses, olives, wine, etc.
3:30pm : Take the turkey out of the oven, make the recipe.
4pm : Bon appetite!
6pm : Rouse your household for a brisk walk — minus two designated clearer-uppers.
7pm : Make sure leftovers are safely stored. If you’re feeling generous, prepare doggy bags for guests.
SPECIAL THANKSGIVING RECIPE : Homemade Turkey Stock
Makes about 2 1/2 quarts
3 pounds turkey wings
Turkey neck and giblets, but not the liver (optional)
2 Tbsp vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, with leaves, chopped
6 parsley sprigs
1/2 tsp dried thyme
1/4 tsp whole black peppercorns
1 dried bay leaf
Preheat the oven to 425ºF.
Using a heavy cleaver or large knife, chop the wings between the joints.
If using the neck, chop it up, too. (If necessary, ask the butcher to do this for you.)
Using a sharp knife, trim away any membranes from the giblets.
Spread the turkey pieces in a very large roasting pan.
Roast, stirring occasionally, until the turkey pieces are deeply browned, about 1 hour.
Meanwhile, heat the oil in a large stockpot over medium heat.
Add the onion, carrot and celery and cover.
Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Stir in 10 cups of cold water, bring to a boil and let simmer, covered, while the turkey roasts.
Add the turkey pieces to the vegetables and water, increase the heat to high and bring stock to a boil, skimming off any foam that rises to the surface.
Meanwhile, place the roasting pan over two burners on high heat and add 2 cups of cold water. Bring to a boil, scraping up the browned bits in the pan.
Pour into the pot.
Add the parsley, thyme, peppercorns and bay leaf.
Reduce the heat to low and simmer, uncovered, for 3 hours.
Strain the stock through a colander into a large bowl; discard the solids.
Place the bowl in a larger bowl or roasting pan of iced water and cool to room temperature.
Cover and refrigerate until chilled, at least 6 hours and preferably overnight.
Scrape off the solidified fat on the surface before using the stock.
Reheat in a saucepan over medium heat as needed.
Source : Weight Watchers