It is with a heavy heart that I must inform everyone, this is Charlie’s last food column for the Appeal. He and I started writing these columns 22 years ago and with his passing this weekend an era has ended. Charlie knew more about food, wine, the Grateful Dead and the list goes on. When you read his last column, what I want you to take away from it is that his last article captures the very essence of who he was and what mattered to him. Feeding people, taking care of those who may not be as fortunate as the rest of us. Charlie and his wife Karen are the most giving individuals that I have ever had the pleasure of meeting, working for and with, calling them friends. Let’s make these food drives the biggest and best Carson has ever seen. If we do that, I know Charlie will be looking down from above and have a big smile on his face. — Linda Marrone
Editor’s note: This food column was turned in by Charlie before his passing.
Thanksgiving is right around the corner, the time of year we are called to count our blessings and to bestow blessings on those who may need a little help.
To that end, Steve Funk at KNVC 95.1 FM and I put our heads together and as a result, food donations will be accepted now through Nov. 26.
Donations will be given to various non-profit organizations for their Thanksgiving food baskets. Instant and fresh potatoes, canned green beans, corn and fruit, dried onions, cream of mushroom soup, cranberry sauce, chicken broth, stuffing and gravy mix are needed.
Donations can be left anytime at KNVC, located at 990 N. Minnesota St. If you would like to add a turkey or chicken to your donation, drop off from 9 a.m. to 5 p.m. through Nov. 14, Nov. 20 through 22 and Nov. 25 and 26, only. Leave non-perishables in the box and birds in the cooler.
I want to give a shout out to Greg Hoch, owner of Hoch Family Creamery, who is generously donating up to 400 half gallons of ice cream and sorbet in two flavors – pumpkin and vanilla and cranberry sorbet. This is community action at its finest. Thank you, Greg.
Friends in Service Helping's annual Turkey Drive takes place Thursday, Nov. 21, from 7 a.m. to 5 p.m. at Nissan Carson City, 2570 S. Carson St.
Their Thanksgiving Basket giveaway takes place Tuesday, Nov. 26 and Wednesday, Nov. 27, from 10 a.m. to 4 p.m. They host their annual Thanksgiving dinner, Thursday, Nov. 28, with two seatings from 11 a.m. to 1 p.m. and 1 to 3 p.m. at The Plaza, 801 S. Carson St.
Those wanting dinner are welcome to show up without an RSVP. For information call 775-882-3474. To volunteer, email volunteer@nvfish.com. To receive services and for Thanksgiving baskets, visit the thrift store, 138 E. Long St.
Northern Nevada Dream Center, 3579 U.S. 50, No. 211, distributes Thanksgiving table boxes from 1-3 p.m. Friday. Additional boxes, though not Thanksgiving themed, will also be distributed Saturday, Nov. 23 and Wednesday, Nov. 27, also from 1-3 p.m.
Advocates to End Domestic Violence has many ways you can support by donating material items, specific foods and money. For information, go to www.aedv.org/donate.
Carson City Senior Center provides an array of services and community for our older population, including on-site meals and Meals on Wheels. They can always use financial support. Donate at www.carsoncityseniorcenter.org.
Dayton Food Pantry is also accepting donations, Monday-Thursday, 10 a.m. to 4 p.m., at 209 Dayton Valley Road. Turkeys and other food will be distributed Saturday, Nov. 23 from 11 a.m. to 2 p.m. at Sutro Elementary School, 190 Dayton Village Parkway.
As always, I encourage each of you to do whatever you can, big or small to help others this season. Every contribution of time, money and food adds up to making a difference in the lives of others.
One of the things I and many are grateful for is The Greenhouse Project and the role it plays in offsetting hunger and in igniting a passion for agriculture and related fields in our young people at Carson High School.
Situated on the CHS campus, TGPs Green Central site is a grassroots program and a teaching farm that has received statewide recognition. This is something we don’t talk enough about, but it’s a fact.
No other program in the nation has as an extensive reach in how it provides agricultural, culinary and special needs education or as much food for our community's food insecure. Since its inception, TGP has expanded to include Foothill Garden at Carson Tahoe Medical's campus, and a native plant nursery and composting program, created as sustainability funding streams for the program.
My cookbook, “Recipes and Rambles that made Adele's a Nevada hot spot,” not only makes a great gift for any occasion, but when you purchase a copy, all proceeds after production costs, supports TGP.
As we head into winter, planning for summer 2025 is underway at Green Central, as TGP staff begins growing petunias to fill 80 baskets that will adorn Downtown Carson City beginning in June.
Baskets are sold on a first-come, first-served basis and include an engraved placard. Renewals get priority and new sponsors will be taken as of Jan. 1, based on availability. They can be purchased by businesses, individuals or collectives. If baskets remain available, the purchase deadline will be Feb. 28, though in past years, baskets have sold out ahead of deadline.
This year, TGP offers optional "over and above" donations, with additional monies going to direct program support. Any amount is accepted with gratitude. Sponsorship covers the costs of seeds, soil, baskets, lamp post hangers and placards, and offset watering costs and maintenance throughout the season. To sponsor, visit www.carsoncitygreenhouse.org, and fill out and return the order form per the instructions on the form.
For information, call Karen Abowd at 775-232-8626 or email karenabowd@hotmail.com. She is the dynamo who co-founded TGP and serves as president. As always, I encourage each of you to do whatever you can, big or small to help others this season.
Now let’s get cooking.
The recipe I’m giving you is for a 16-pound turkey. I like to give 15 to 20 minutes per pound roasting time, making sure the bird’s internal temperature is between 165 and 170 degrees.
These are my traditional Thanksgiving day menu recipes. Follow the directions, use your eyes and nose to gauge how your cooking is coming along, and pay attention to the instructions from various health agencies I’m giving you.
It has been deemed by the various agencies stuffing the turkey is of great concern due to bacteria that can form in the cavity, due to incorrect temperature application. The school of thought is to fill the turkey cavity with herbs and vegetables and cook the stuffing in a casserole dish. That’s what I do.
Turkey brine
Ingredients
• 3/4 cup kosher salt
• 3/4 cup brown sugar
• 2 tablespoons dry sage
• 12 fresh sage leaves, whole
• 1 tablespoon cinnamon
• 12 whole cloves
• 3 oranges, quartered
• 4 cups maple syrup
• 4 cups apple juice
Directions
Add enough cold water to cover turkey in a large stock pot. When you make the brine, I recommend you dissolve the salt and brown sugar in the apple juice on the stove over medium heat. Heat just until the ingredients are dissolved, and then add a little ice to bring the temperature back to cold.
When brining the turkey, it’s important it’s rinsed thoroughly after removing it from the packaging. The neck, gizzard and liver must be removed, rinsed and set aside for making the turkey stock, which will be needed for the stuffing and gravy.
You can brine the turkey one to two days in advance. Leave it in the brine at least 24 hours. When ready to remove, rinse, pat dry, and put it in the refrigerator, covered until you’re ready to roast the bird.
Turkey
Ingredients
• 16-pound turkey
• 1 cup rough chopped carrots
• 1 cup rough chopped celery
• 1 cup rough chopped onion
• 1 cup chopped apples, peeled and cored
• 6 sprigs fresh thyme
• 5 bay leaves
• Salt and pepper to cover bird
• 1/2-pound salted butter, soft
• 1/2 teaspoon ground cinnamon
• 2 cups white wine (Riesling is my preference for this recipe)
Directions
Put half of the vegetables, apple and thyme sprigs in the turkey cavity. Put the rest in the bottom of a roasting pan. Place the brined turkey on top, after it has been patted dry. Pat the turkey with the soft butter and add the salt and pepper. Sprinkle the cinnamon on top.
Place the turkey in an oven preheated to 425 degrees, for 30 minutes. Turn down the heat to 350 degrees. Add the wine to the bottom of the pan. Cook for two and a half hours. Check the temperature of the bird, with either a turkey or meat thermometer.
It should register 165 to 170 degrees. The cooking time might vary. All ovens are different, so please use your thermometer. Baste your turkey about every 45 minutes. Also, when you remove the turkey from the oven, remove it from the pan and let it sit for approximately 20 minutes before carving. This lets the meat absorb all the juices.
Sourdough stuffing with apples, cranberries, walnuts and kielbasa sausage
Ingredients
• 1 large sourdough round loaf, cut into 3/4-inch squares (lightly cut off hard crust)
• 2 tablespoons extra virgin olive oil
• 1 pound kielbasa sausage, 3/4-inch slices or half rounds
• 2 cups Granny Smith apples, peeled and chopped
• 3/4 cup walnuts halved (I like to roast them in the oven at 350 degrees for 20 minutes. When you open the package, make sure the nuts haven’t gone rancid)
• 1/2 cup dried cranberries
• 2 cups yellow onion, chopped
• 1 cup carrots, chopped
• 2 cups celery, chopped
• 1 tablespoon dried sage
• 2 cups turkey stock
• Salt and pepper to taste
Directions
To make the stuffing, buy a large round sourdough loaf. They’re about 1 1/2 to 1 3/4 pounds. Remove the crust and cut it into squares. Place the bread in a baking pan and then, in a 325-degree oven for 30 to 45 minutes, dry the bread.
Don’t dry it so much it resembles a crouton. You don’t want it that hard. When the bread is done, place it in a large mixing bowl. In a sauté pan, heat the oil and add the onions, carrots and celery. Sauté about 8-10 minutes or until slightly translucent.
Add the sausage and cook 5-10 minutes, and then add the apples and cranberries. Cook five more minutes, stirring constantly. Add the stock and pour the mixture over the bread. Add the dry sage and walnuts. Mix well and be sure the stuffing isn’t dry. If it’s too dry, add some more stock. Add salt and pepper to taste.
Don’t cook the walnuts in the sauté mixture; roast them, if you prefer. Cooking them will take the crunch out of them. Also, if you prefer, chop the nuts. I simply prefer the texture of halved ones.
Also, even though it’s not on the ingredients list, some of the old timers like to add a couple of raw eggs to the stuffing. If you do this, mix well. Place the stuffing in a lightly buttered 12x16-inch or two 8 x12-inch casserole dishes. Bake for one hour.
Gravy
The making of the gravy is done at the last minute. You’ll use the remainder of the turkey stock, drippings from the roasting pan, 1/2 to 1 cup all-purpose flour, whipping cream, salt and white pepper. You’ll also need a six quart or larger saucepan and a one quart measuring cup or large bowl.
Now we’ll make the roux for the gravy. Pour all the juices and drippings into a measuring cup or bowl. Set aside away from the heat, so the solids from the drippings settle to the bottom, and the oil remains on top.
Carefully pour only the oil into the saucepan and save the solids for the final stages of making the gravy. I usually pour the oil through a fine mesh strainer. Heat the oil over medium-high heat and add a half cup of flour, whisking constantly to avoid burning.
Continue to add flour a tablespoon at a time until it reaches the consistency of thick, creamy pudding. You may not need to use all the flour. Add the turkey stock (about four cups) slowly, whisking constantly.
Add 1/2 cup of whipping cream and the reserved drippings. Continue to whisk and add salt and white pepper to taste. Bring the gravy to a slow, rolling boil to thicken. If your gravy is too thick, add more cream or stock.
If it’s too thin, make a roux of butter and flour in a separate pan, and slowly add to the gravy in small amounts, whisking vigorously until you achieve the desired consistency. Cook about 5-10 minutes.
Wine picks
My preferences for wine are the Alsace Trimbach 2002 Gewurztraminer or the Columbia Winery 2005 Cellarmasters Riesling. A Pinot Noir also would be nice.
Check at any of our locally owned shops. All have nice selections and knowledgeable folks who can answer your questions and provide you with the perfect pairing to complement your Thanksgiving dinner. As always, enjoy, enjoy, enjoy!