Pineapple Turkey Centerpiece Recipes

PINEAPPLE TURKEY CENTERPIECE

Steps:

• I will have to send you the pattern, or if you're a good artist, you can come up with your own by looking at the photo above. Not too hard...
• Lay the pattern on top of both pieces of felt, then cut out turkey head on cutting line .
• Stitch with matching thread 1/4" from the edge,leaving open between arrows/heavy black lines. Trim as close as you like. Leave the back/bottom of the head open, for stuffing.
• Hot glue the googly eyes in place [or use chenille balls for eyes, too]. Put eyes on both sides. Hot glue the 6" loop of yarn where the turkey's wattle would hang [you'll only hang the wattle off one side of the beak]. Hot glue two more chenille balls on each side of bridge of nose, where raw ends of wattle yarn are.
• Stuff batting up inside head, trying to get it down into tip of beak, as well. Let stuffing come as far down as where the stitching stops/starts.
• Open out the back/open section of the felt head, and use straight pins to anchor the turkey head to the "unfeathered" end of the pineapple.
• Voilá ... He looks mighty proud to be struttin' in the middle of your Thanksgiving table!

VEGGIE TURKEY CENTERPIECE

Steps:

• Trim both ends of each radish. With a sharp knife, cut the radishes to make roses. Place in a bowl of ice water; refrigerate until radishes open, about 30 minutes., Line a serving platter with six kale leaves. Cut the bottom off the medium cabbage so it sits flat; place on platter for turkey body., From the carrot, cut a 3-1/2-in. piece and a 1-1/2-in. piece. (Discard remaining carrot or save for another use.) Make a diagonal cut at one end of each carrot piece. , Make a V-shaped cut at the other end of the small piece to create a beak. Using toothpicks, attach the diagonal end of the larger carrot piece to turkey body for neck., For head, attach the diagonal end of the smaller carrot piece to neck. Using toothpicks, attach raisins for eyes and pimiento strips for the wattle., for tail, attach the remaining kale leaves on the back. remove eight leaves from the red cabbage and attach in front of the kale leaves. (Save the remaining cabbage for another use.) Attach the cherry tomatoes in front of the cabbage leaves., Attach stuffed olives for wings. Cover remaining body with ripe olives. Arrange radish roses on plate.

FRESH FRUIT CENTERPIECE

Steps:

• Cut pineapple into 3/8-in. slices. Using small flower or star-shaped cookie cutters, cut out shapes from pineapple and watermelon slices. Thread assorted fruits onto wooden skewers., Place melon on a serving tray or platter. Insert skewers into base. Garnish with lemon and mint if desired.

PINEAPPLE ROAST TURKEY

Steps:

• Wash turkey and pat dry.
• If desired, rub cavity lightly with salt. Fasten neck skin to back and skewer.
• Fold wings across back with tips touching.
• Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail.
• Place turkey breast side up on rack in open shallow roasting pan.
• Brush with vegetable oil.
• Insert meat thermome- ter so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast uncovered in 325 degrees oven for 3 hours.
• Pare pineapple; cut lengthwise into halves.
• Remove core; cut each half crosswise int o 8 slices.
• Mix wine, honey, soy, ginger, paprika and garlic. Arrange pineapple on rack around turkey.
• Brush turkey and pineapple with wine mixture. Continue roasting uncovered, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 185 degrees, about 1 hour longer, or move drumstick up and down (when done the joint should give readily or break). Remove turkey and pineapple, keep warm.
• Pour d rippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups.
• Heat dripping to boiling in saucepan.
• Mix cornstarch and cold water; stir into drippings.
• Boil and stir 1 minute. Serve with turkey.
• Yields about 16 servings.

PINEAPPLE TURKEY CURRY

Steps:

• In a large skillet, heat curry powder in butter, stirring, for 2 minutes.
• Stir in onions; continue cooking, stirring frequently, until onions are softened.
• Blend in flour and ginger; add chicken broth and pineapple.
• Heat to boiling; simmer, uncovered, 5 minutes.
• Stir in turkey.
• Cover and simmer for 10 minutes longer, or until heated through.
• Stir in lemon juice.
• Serve with hot cooked rice.