fe Career Education
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Page A IO
S P E C IA L
E D IT IO
November II, 2009
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SAFEWAY
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Ingredients fo r life.«
Marmalade-Glazed Turkey
16 servings; I 1/4 hours prep lime; Cook time is 4 hours, 15 minutes (let stand for 20
minutes).
SATURDAY
& SUNDAY
SALE!
Ingredients
• 1 16-pound frozen turkey
• Stuffing (your favorite recipe works)
• Fresh bay leaves, fresh cranberries, key limes, kumquats, clem entines and/or tanger
ines (optional)
• 1 cup orange m arm alade
• 1/4 cup honey
• 1 tablespoon lemon juice
• 1 tablespoon D ijon-style mustard
Directions
1. Thaw turkey in refrigerator, allow
ing 24 hours for every 5 pounds.
2. Prepare Sausage-Cornbread Stuff
ing; set aside.
3. Preheat oven to 325 degrees F.
Rem ove neck and giblets from tur
key. Rinse turkey inside and out;
drain and pat dry with paper towels.
Spoon some o f the stuffing into the
neck cavity. Pull the neck skin over
stuffing; fasten to back with a skewer.
4. Loosely spoon stuffing into body cavity (no m ore than 3/4 cup per pound o f turkey).
(Place any rem aining stuffing in a 3-quart casserole; cover and chill. Bake stuffing
S a fe w a y c o n \
_----- -—
I
11/14-11/15
Safeway Turkey
16.01-lbs. and above. Frozen.
Limit 1 with S50 minimum purchase.
While supplies last.
A
i i ’teimirtSbt'l
Safeway Turkey
33
V
ClUB PRICe TOStitOS
Tortilla Chips
Up to 16-lbs. Frozen.
Limit 1 with $50 minimum purchase.
While supplies last.
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alongside turkey for 45 m inutes or until heated through.)
5. Tuck drum stick ends under the band o f skin across the tail or tie the drum sticks
securely to the tail. Tw ist wing tips under back, if desired.
6. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat
therm om eter into the center o f an inside thigh muscle without the therm om eter touching
9 to 15.62-oz.
Selected varieties.
SAVE UD to S2.30
Maple & '
Brown Sugar
bone. C over turkey loosely with foil.
7. Roast turkey for 3-3/4 hours. Cut string or band o f skin between drum sticks so thighs
will cook evenly. U ncover; roast 30 to 45 m inutes or until therm om eter registers 180
degrees F to 185 degrees F and stuffing registers at least 165 degrees F.
8. Rem ove the turkey from the oven. C over and let stand for 20 m inutes before carving.
Transfer to serving platter. Place bay leaves, fresh cranberries, key limes, kumquats,
clem entines and tangerines around turkey to garnish, if desired.
9. For m arm alade glaze, in a small saucepan combine marmalade, honey, lemon juice, and
mustard. Cook and stir until heated through. Spoon 1/3 o f the mixture over the turkey;
Rancher's Reserve* Boneless Beef
Bottom Round or Round Tip Roast
Whole Boneless Fresh
Pork Loin
Or Bottom Round of Tip Steak ExPeine
Value Pack $2 4910 SAVE up to $2 5 0 »
Sold in the bag.
SAVE up to S2 30 Ito
S aturday & suNDAYONLY-
J
club price
¿k
“
Quaker
Instant Oatmeal
1C.5 tele 2«. Seto« «nenes
_ ■ duo Pnce 51.50 ea U»t6.
pass rem aining sauce.
10. A dvance Preparation: Prepare m arm alade glaze as directed. C over and chill up to 24
hours. Reheat before serving.
Cornbread and Sausage Stuffing
CLUB PRICE Bal! Part Beet Funds«
“ HttrtFatntSiiwWW
14 to 16-02.
Selected varieties
ea
SAVE up to $3.00 ea.
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-
bread stuffing. I made this dish for my very fussy family last Thanksgiving. It was super-
easy to do. 12 servings, scant 1 cup each; 25 minutes prep lime, 50 minutes total cook
time.
Ingredients
• 1 pound sw eet Italian turkey sau
sage, (about 4 links), casings removed
• 2 cups finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/4 teaspoon salt
• F’reshly.ground pepper, to taste
• 2 pounds prepared cornbread, cut
into 3/4-inch cubes (about 12 cups)
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 1/2-3 cu p s re d u c e d -so d iu m
chicken broth
Preperation
1. Preheat oven to 325°F. Coat a 9-
b y -13-inch baking pan with cooking
spray.
2. Cook sausage in a large nonstick
skillet over m edium -high heat, stir
ring and breaking up with a wooden
spoon, until brow ned, about 10 minutes. Add onion and celery; cover, reduce heat and
cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large
bowl. Season with salt and pepper. Add cornbread, parsley and sage.
3. Bring broth to a sim m er in a small saucepan. Pour 1 cup over the stuffing m ixture and
toss gently (the cornbread will break into sm aller pieces). Add as m uch o f the rem aining
broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the
stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
Make A head Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at
35OA°F until hot, about 30 minutes.
Pumpkin Pie Made Easy
Ingredients
• 1 (9 inch) unbaked pastry shell
• (1 (1 6 o z.)c an pum pkin
• 1 ( 14 oz.) can Eagle Brand sw eetened condensed milk
• 2 eggs
• 1 tsp. cinnam on
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 1/2 tsp. nutm eg
Directions
Preheat oven to 425 degrees. C om
bine ingredients in large bowl,
pour into shell, bake 15 m inutes,
reduce oven tem perature to 350
degrees and continue baking 35-
40 m inutes until knife inserted in
center com es out clean.
-(
*
Crisp Fuji or Gala Apples
Other selected varieties available
SAVE up to S111 lb
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Cut
Green
Bean*
Green Giant
Can Vegetables
2-Liter
Pepsi or 7-UP
I 11 to 15.25 -02
j Selected varieties
J SAVE up to SI 00
Selected varieties
Plus deposit in Oregon
SAVE up to $1 31
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HolDtg
bunt
m »U«*'
SATURDAY &SUNDAYONLin
club
pjuc t
Cottonelle Bath Tissue or
Thirsty Paper Towels
Lucerne'* Butter
16-02 Regulator
Unsalted Limit 1
SAVEupto5Oe
Safeway
Hot Dog Buns
12-Rotl Bath Tissue or
6 or 8-Roll Towels
SAVE up to $2 00
WarmUp feaMK
Progresso
E Ü iw l Vegetable
'
A Classics
I ’S®*
n>HO t
P r ic e s !
18.5 to 19 oz.
S elected v a rie tie s
Campbell's
ItCX dj Condensed
Soup
w jig j
S elected varieties
Campbells
Soup at Hand
10.75-01.
S elected varieties.
Campbell’s
Red ¿W hite
Bowls
15.4-01.
S elected varieties
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WE’VE G O T GREAT
8OZ
18.5
25 04664
CLUB CARD PRICES
30020066
19 0c
AND NOW...
Thousands
of I t a .
EVEBVDXXV
LOW PRICES!
Blew Low Price!
1 25
ea
16.0c
Count qn it every day!
dub Price
99?
12.0«
Thru Tuesday, November 17
To Place Your Classified Advertisement
Contact: Kathy Linder
Phone: 503-288 0033 Fax: 503-288 0015
e mail: classifieds@portlandobserver.com
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