Thanksgiving Recipes for "Heat Lovers"

Serves 6.

SAVORY ROAST TURKEY
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At La Madeleine French Bakery & Cafe, a casual, ``home away from home,'' French eatery, spicy bay leaf imparts pungent flavor when steeped in sauces and stocks or simmered with beans or rice. Inserting bay leaves between the skin and meat of a turkey lends depth of flavor to the bird and fills the kitchen with its savory aroma. A vividly flavored cranberry, raspberry and orange relish compliments the La Madeleine turkey.

(This turkey is not spicy, it's savory!)

Makes 8-10 servings.

• 1 fresh turkey, 14 pounds
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 2 lemons, halved
• 8 bay leaves
• 1/2 cup extra virgin olive oil
• 1 cup dry white wine or water

Remove neck and giblets from turkey cavity. Season the cavity with salt and pepper. Squeeze one of the halved lemons into the cavity. Put the squeezed and unsqueezed lemon halves into the turkey cavity.

Carefully slip your fingers between the skin and the meat on the breast and the legs of the turkey. Slip the bay leaves between the skin and the meat. Rub the turkey all over with the olive oil and place in a roasting pan.

Create a tent of aluminum foil over the turkey. Place the turkey in preheated 350-degree oven. Cook 30 minutes per pound or until the internal temperature reaches 165-degrees. Remove the foil from the turkey about one hour before the turkey is finished cooking, so the skin will turn golden brown. When the turkey is fully roasted, the leg will move easily in the socket. Remove turkey from oven and carefully turn the turkey on its breast, so the juices run back into the meat. Let rest for at least 20 minutes before transferring to serving platter.

Add dry white wine or water to the cooking juices in the pan and bring to a boil over medium-high heat. Simmer, stirring and scraping the bottom of the pan, until the liquid has reduced by about a third. Season to taste and serve with the turkey.

SPICY SAUSAGE STUFFING
Redbook

Serves: 8

• 8 1/2 cups cubed firm-textured white bread, 12 to 13 slices
• 2 1/2 cups reduced-sodium chicken broth
• 5 tablespoons margarine or butter
• 1 tablespoon granulated sugar
• 2 large red onions, thinly sliced, about 4 cups
• 1 medium-size red bell pepper, cored, seeded, and cut into 1/2-inch dice
• 2 large ribs celery,
  The copyright of the article Thanksgiving Recipes for "Heat Lovers" in Spicy Cuisine is owned by Judy Howle. Permission to republish Thanksgiving Recipes for "Heat Lovers" in print or online must be granted by the author in writing.

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