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NOVEMBERS STAFFS' CHOICE RECIPIES OF THE MONTH Cooking Your Holiday Turkey Homestyle Turkey, Classic Michigan INGREDIENTS 12 pounds whole turkey 4 cups warm water 3 tablespoons chicken broth 6 tablespoons butter 2 tablespoons seasoning salt 2 tablespoons dried parsley 2 tablespoons dried minced onion DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets or you can add these to pan if these are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. Combine the water with the bouillon, and sprinkle in the parsley flakes and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil and bake in preheated oven for 4 to 5 hours. For the last 45 minutes or so, remove the foil so the turkey will brown nicely. Turkey and Stuffing INGREDIENTS 1 (12 ounce) package dry bread stuffing mix 5 cups water 1 large onion, chopped 4 celery, chopped 4 tablespoons dried sage 12 pounds whole turkey, neck and giblets removed DIRECTIONS Prepare stuffing according to package directions, and set aside in a large bowl. Preheat oven to 350 degrees F (175 degrees C). Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing. Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture. Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

Classic Stuffed Turkey Classic Stuffed Turkey INGREDIENTS 2 large onions, chopped 2 celery ribs, chopped 1/2 pound fresh mushrooms, sliced 1/2 cup butter 1 (14.5 ounce) can chicken broth 1/3 cup minced fresh parsley 2 teaspoons rubbed sage 1 teaspoon salt 1 teaspoon poultry seasoning 1/2 teaspoon pepper 12 cups unseasoned stuffing cubes Warm water 1 (14 pound) turkey Melted butter DIRECTIONS In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy. Yield: 12 servings (10 cups stuffing). Turkey in a Bag INGREDIENTS 12 pounds whole turkey salt and pepper to taste 2 tablespoons all-purpose flour 5 stalks celery 2 large onions, quartered DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Rinse turkey and remove giblets. Salt and pepper to taste. Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

LAST MONTHS RECIPE OF THE MONTH Cajon Chicken For the marinade: 2 tablespoons Worcestershire sauce 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil 1/4 cup apple cider 3/4 cup honey 1 12-ounce bottle Abita Amber Beer 1 tablespoon salt 1 tablespoon ground allspice 1/2 cup Creole seasoning 1/4 teaspoon cayenne Pinch ground cloves For the seasoning mix: 1 cup salt 1 tablespoon cayenne 1 tablespoon freshly ground black pepper To roast: 4 whole roasting chickens (4 to 5 pounds each To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10 minutes.

Award Wining Ribs INGREDIENTS 1/2 cup brown sugar 2 teaspoons seasoning salt (recommended: Lawry's) 1 tablespoon coarsely ground black pepper 1 rack baby back ribs, skinned 1 cup apple juice 1/2 cup favorite BBQ sauce, or more to taste 1/8 cup honey, or more to taste DIRECTIONS In a small bowl, mix brown sugar, seasoning salt, and pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better). Prepare a smoker, using charcoal; heat to 225 to 250 degrees F. When the coals have burned to ash, add wood chips, preferably apple wood chips. Place ribs in smoker and cook for 3 hours at 225 to 250 degrees F. Using a spray bottle, spray ribs with apple juice every 45 minutes. After 3 hours, remove ribs from smoker, wrap in aluminum foil, and return to the smoker to cook for 2 more hours. After 2 more hours, open foil and brush your favorite BBQ sauce and honey over the ribs. Leave foil open and then cook for 30 more minutes. Remove ribs from smoker. When cool enough to handle, cut ribs in half. Drizzle a little more honey over top and serve.

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SEPTEMBERS RECIPE OF THE MONTH Butterflied Trout in Lemon Caper Butter INGREDIENTS 4 butterflied whole trout Salt and freshly ground black pepper Flour, for dredging Olive oil, for sauteeing 2 tablespoons butter, plus 1 tablespoon 2 lemons, supremed and cut into 1/2-inch pieces 1 tablespoon capers Toasted Croutons, recipe follows 1/4 cup dry white wine 1 teaspoon lemon juice 1/4 cup chopped parsley leaves DIRECTIONS Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.

THIS MONTHS NEW RECEIPE Ranch Hands BarBQ Chicken 1 whole chicken, cut into 8 pieces Seasoning salt 2 cups BBQ sauce Preheat the oven to 350 degrees F. DIRECTIONS Place chicken in a roasting pan or on a sheet pan. Sprinkle chicken with seasoning salt. Bake for 35 to 40 minutes, or until almost cooked through. Remove from oven and refrigerate until ready to finish, or transfer immediately to a very hot grill. Baste generously with BBQ sauce and continue cooking until the sauce begins to caramelize and until an instant-read thermometer registers 180 degrees F when inserted deep into the thigh, away from the bone, and registers 160 degrees F when inserted in the breast, away from the bone. Remove from heat and serve. Check Out Our Online Newsletter

Anderson's Market specializes in a full line of high quality groceries both from nationally recognized companies as well as small independant producers and suppliers. Delicious meats, seafoods, fresh local produce, baking needs, deli cheese, cold cut meats, homemade salads, soups, etc. Our wine shop includes small boutique winerys and old traditional favorites, with flavors, styles, varitals and prices to please everybody. Be sure to see our new Collectable Wine Section. Large selections of soft drinks, teas, local roasted coffee, microbrew beers and liquors can be found throughout the store. If you live in the area year round or just vacation in Northwest Michigan a Visit to Anderson's Market In Glen Arbor is the first step to ensuring yourself a great experience.

If you have special requests, suggestions for new products, or questions concerning Anderson's Market feel free to E-mail us jamie@andersonsiga.com.

How to contact us

Andersons Market
6545 Western Ave.
Glen Arbor, MI 49636

231-334-3149