Top 10 Recipes for a Mouthwatering Thanksgiving

Top 10 recipes for a mouthwatering thanksgiving

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Page 1: Top 10 recipes for a mouthwatering thanksgiving

Top 10 Recipes for a Mouthwatering Thanksgiving

Page 2: Top 10 recipes for a mouthwatering thanksgiving

Why Cook the Whole Turkey?

Looking for a less traditional recipe forThanksgiving dinner? Try Turkey in theStrawganoff.

• 4 cups diced cooked turkey 2 cloves garlic 1 cup diced onion1/4 cup all-purpose flour 2 teaspoons salt1/2 teaspoon pepper 2 cans mushroom pieces 2 cans cream of chicken soup 2 cups sour creamCooked rice or noodles1/4 cup parsley (for garnish)

• Sauté onions in butter. Stir in meat garlic flour salt pepper and mushrooms. Cook for 5 minutes.

• Add soup. Simmer 10 minutes.• Stir in sour cream.• Serve over cooked rice or noodles.

Page 3: Top 10 recipes for a mouthwatering thanksgiving

The Crusty TurkeyTurkey in a Stuffing Crust—Because nobody counts calories during the holidays.

• 6 cups stuffing mix1 1/2 to 2 cups water1/2 cup chopped onion1/2 cup chopped celery3 tablespoons butter3 tablespoons flour2 1/2 cups evaporated milk1/2 cup sliced stuffed green olives3 cups cubed cooked turkey1/4 teaspoon pepper1/4 teaspoon thyme1/8 teaspoon poultry seasoning

• Combine stuffing mix with water using only enough liquid to moisten. Mix well. Press into a buttered 12 x 8-inch baking dish. Bake at 400 degrees F for 10 minutes.

• Sauté onion and celery in butter; add flour. Blend well then gradually stir in evaporated milk. Stir over low heat until sauce thickens. Add remaining ingredients; blend. Place in stuffing crust. Bake at 350 degrees F for 25 to 30 minutes.

Page 4: Top 10 recipes for a mouthwatering thanksgiving

Loaded Turkey Oven-Roasted Apricot-Stuffed Turkey Breast is the perfect way to ring in the holiday season.

• 1 (2- to 2 1/2-pound) bone-in turkey breast half1 1/2 cups soft bread crumbs (2 slices)1/2 cup snipped dried apricots1/4 cup chopped pecans toasted2 tablespoons apple juice or water1 tablespoon vegetable oil1/4 teaspoon dried rosemary crushed1/4 teaspoon garlic salt1 tablespoon Dijon-style mustard1 tablespoon water

• Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5 x 4-inch pocket. Set aside.

• In a medium mixing bowl combine bread crumbs apricots pecans apple juice or water oil rosemary and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden picks or tie with heavy cotton string.

• Stir together mustard and water; set aside.• Place turkey skin side up on a rack in a shallow roasting pan. Roast turkey uncovered in a 325 degree F oven

for 1 1/4 to 1 1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing.

Page 5: Top 10 recipes for a mouthwatering thanksgiving

Craving a taste of the south?

Indulge yourself with the Deep South Spicy Roast Turkey.

• Turkey1 small onion cut in quarters1 medium carrot cut into 1-inch pieces1 celery rib cut into 1-inch pieces3 cloves garlic cut in half1 teaspoon seasoning salt1 1/2 teaspoons dried thyme crushed1 teaspoon dried rosemary1/2 teaspoon garlic powder1/4 teaspoon rubbed sage crushed1/4 teaspoon pepper1/4 to 1/2 teaspoon cayenne pepper

• Wash turkey and pat dry with paper towel. Fasten neck skin to back with toothpicks or skewer. Fold wings across back with tips touching.

• Combine onion carrot celery and 3 cloves garlic in bowl. Combine seasoning salt thyme rosemary garlic powder sage pepper and cayenne. Rub turkey cavity with half of the seasoning mixture. Fill cavity with vegetable mixture. Tuck drumstick under band of skin at tail or tie together with heavy string. Place breast side up on rack in shallow roasting pan. Brush turkey with olive oil or melted butter.

• Sprinkle seasoning over entire turkey. Insert meat thermometer so the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone. Roast the turkey at 325 degrees F.

• The most reliable method for determining when a turkey is done is by using a meat thermometer. The turkey is done when the temperature reaches 180 degrees F to 185 degrees F in thigh (juices should be clear not pink when thigh muscle is pierced deeply); 170 degrees F to 175 degrees F in the thickest part of the breast just above the rib bones. Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.

Page 6: Top 10 recipes for a mouthwatering thanksgiving

Easy and Exotic For a simple yet tangy turkey dinner, try the Orange Roasted Turkey.

• 1 (14 pound) self-basting turkey1 can concentrated orange juice1 box brown sugarMeat tenderizerDash of garlic powderAccentMrs. Dash

• Thaw turkey according to directions. Pat dry inside and out. Take giblets out and cook on stove for gravy. Mix orange juice and brown sugar for basting. Stuff turkey both ends with favorite dressing. Cook turkey according to directions basting every 20 to 30 minutes with orange juice mixture. Either use a new paint brush or pour over turkey. Sprinkle turkey before basting with ingredients listed.

Page 7: Top 10 recipes for a mouthwatering thanksgiving

The Food Pyramid in one DishThe Cherry-Pecan Stuffed Turkey dish includes all the goodness of meat, fruit and nuts in one savory bite.

• 3/4 cup chopped onion3/4 cup butter3 tablespoons sweet Marsala dry sherry or chicken broth3/4 teaspoon salt3/4 teaspoon paprika3/4 teaspoon dried thyme crushed1/4 teaspoon ground white pepper6 cups soft bread crumbs1 1/2 cups sliced celery1 cup dried tart cherries3/4 cup coarsely chopped pecans1/4 cup chicken broth1 (10- to 12-pound) turkey

• For stuffing in a medium skillet cook onion in butter until tender but not brown. Stir in the Marsala sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs celery cherries and pecans; toss to mix well. Drizzle with the chicken broth; toss.

• Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.Place the turkey breast side up on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle.

• Roast the turkey uncovered in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 degrees F to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand covered 15 to 20 minutes before carving.

Page 8: Top 10 recipes for a mouthwatering thanksgiving

Short on time? The recipe for Easy Smoked Turkey calls for minimal preparation.

• 1 small to medium size turkey fresh or thawed2 quarts water1 bottle Wright’s Natural Hickory Liquid Smoke

• Mix water and liquid smoke for marinade. Place bird and marinade in large plastic bag. Leave for 24 hours. Remove turkey. Roast your favorite way.

Page 9: Top 10 recipes for a mouthwatering thanksgiving

Spice Up your ThanksgivingThe Mexican Turkey recipe is perfect for those who appreciate a little spice in their life.

• 1/4 pound shredded Monterey jack cheese with jalapeño peppers2 tablespoons chopped fresh cilantro1/2 cup sour cream1 tablespoon unsalted butter1 tablespoon vegetable oil4 turkey breast filets

• In a small bowl combine cheese chopped coriander and sour cream. Set aside.

• Melt butter and oil in a 10-inch skillet over medium-high heat. Brown turkey fillets 2 at a time about 5 minutes per side or until brown. Transfer to broiler tray.

• Top each fillet with a generous spoonful of sour cream mix. Broil 4 inches from heat about 2 minutes or until topping bubbles.

Page 10: Top 10 recipes for a mouthwatering thanksgiving

Like to mix and match? Pineapple makes everything taste better, and that’s one of the ingredients in Honey-Glazed Turkey with Roasted Pineapple.

• 4 1/2 pounds turkey breast (4 1/2 to 5 pounds)1 pineapple1/2 cup dry white wine or 1/2 cup apple juice2 tablespoons honey2 tablespoons soy sauce1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger1 large clove garlic finely chopped2 teaspoons cornstarch2 tablespoons cold water

• Heat oven to 325 degrees F. Place turkey breast skin side up on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.

• Peel pineapple. Cut lengthwise into 16 wedges; remove core. Cut each wedge in half crosswise to make 32 wedges. Mix wine honey soy sauce gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour brushing turkey and pineapple frequently with wine mixture until thermometer reads 170 degrees F and juice is no longer pink when center is cut. Remove turkey and pineapple; keep warm.

• Pour drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Page 11: Top 10 recipes for a mouthwatering thanksgiving

Drunken Turkey Orange Bourbon Turkey Breast is the perfect dish to get your Thanksgiving party started.

• 1 (6 pound) fresh or frozen turkey breast 2 cups orange juice 1 cup water 3/4 cup bourbon divided 1/2 cup molasses 3/4 teaspoon salt divided 1 orange peeled 3 tablespoons flourOrange slices (optional)Parsley (optional)

• Preheat oven to 350 degrees F.• Rinse turkey with cold water; pat dry. Sprinkle salt into cavity.

Stuff cavity with oranges. Place turkey breast in a large oven bag.• Combine orange juice water 1/2 cup bourbon and molasses and pour

over turkey in bag. Place turkey on broiler pan Bake for 11/2 hours or until meat thermometer reads 180 degrees F. Remove turkey from oven. Carefully remove turkey from bag. Cover loosely with foil; let stand at least 10 minutes. Discard oranges.

• Pour marinade juices into saucepan; bring to a boil. Skim foam from mixture with slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes).

• Combine remaining bourbon and flour in a small bowl stirring well with whisk. Add to reduce marinade; bring to a boil and cook 1 minute stirring constantly. Serve sauce with turkey. Garnish with orange slices and parsley is so desired.