Thanksgiving Party

FUNCTION
Whether your party is for a small group of close friends or a family gathering of 30, no other holiday emphasizes the importance of food and togetherness like Thanksgiving. You'll have the pleasure of hosting an event that will inevitably bond guests. The task might sound a bit overwhelming to some, but preparing for the big event can be a lot less stressful if you follow our recommendations. You need not be an exquisite chef or experienced decorator to host a tasteful event that guests will rave about - just read on, and be inspired.

AMBIANCE

• Choose table linens in warm, autumn colors such as deep orange or warm red
• Use fall fruits and vegetables, like squash, mini pumpkins, apples and pears to make colorful displays for your table's centerpiece
• Hollow out colorful bell peppers or squash to make serving bowls and containers for sauces, dips, and soups
• Line wicker baskets with Thanksgiving-themed napkins and use them for serving bread or homemade rolls
• Collect beautiful fall leaves from your own yard or a neighborhood park, and use them as place cards. Write your guests' names with a metallic pen.

FEAST
Spark anticipation and awake appetites by starting with these creative & quick hors d'oeuvres ideas. Want to guarantee the turkey comes out juicy? We've included a guide for delicious turkey and gravy to assist you in your preparations. And don't forget traditional stuffing, cranberry sauce, twice-baked potatoes, fresh baked homemade rolls, and of course the scrumptious pumpkin pie to satisfy your guests' holiday cravings.

The guide to a delicious turkey and gravy

• If you buy a frozen bird, place the bird in the refrigerator for defrosting several days before the scheduled event. Do not open the plastic bag and plan for about one day of defrosting for every five pounds of meat. Wait to stuff your turkey until just before cooking.
• Remove the neck and giblets from neck and chest cavities, and save them for gravy.
• Rinse the bird, dry it with paper towels and loosely fill the cavity with stuffing. Estimate about 1 cup of stuffing per pound of turkey.
• Sew up the opening or close with skewers or toothpicks.
• Rub the turkey with vegetable oil, olive oil, broth or water mixed with seasonings such as sage, garlic and pepper to keep it juicy.
• Place it breast side-up on a rack in a roasting pan. Insert a meat thermometer into one of the thighs, but make sure the tip does not rest on the bone to assure an accurate reading.
• Cover the turkey loosely with a tent of aluminum foil to keep it moist and prevent over-browning. During the last 30-60 minutes of cooking time, remove the foil and baste the bird several times.
• Your turkey will be done when the thermometer reaches 165-170 degrees F. Stuffing must reach 160F. To gauge cooking time without a thermometer, allow about 20 minutes of cooking per pound of turkey, or about 15 minutes if the bird is unstuffed.
• Begin checking readiness one hour before the end of the recommended roasting time.
• Immediately remove the stuffing when the turkey is finished cooking.

Delicious Turkey Gravy (Makes 2 cups)

While turkey is roasting, place stock ingredients in saucepan and let simmer at least 30 minutes. Skim the foam that rises to the top of the pan. Remove giblets and neck; strain stock and set aside.

In a saucepan, heat turkey pan drippings and whisk in flour or corn starch with a little water until well blended to avoid lumps; let cook until light brown. Whisk in stock and simmer, mixing continuously for at least 5 minutes. Stir in yogurt and fresh herbs and salt and pepper to taste.