Holiday Healthy Recipes... *Easy Herb Roasted Turkey* Ingredients * 1 (12 pound) whole turkey * 3/4 cup olive oil * 2 tablespoons garlic powder * 2 teaspoons dried basil * 1 teaspoon ground sage * 1 teaspoon salt * 1/2 teaspoon black pepper * 2 cups water Directions 1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid. 2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. 3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving Turkey Facts: Serve a "Perfect" Turkey, you have to select a "perfect" turkey. Why? Because not every company plays by the same rules. Some farms are 100% committed to offering consumers the most perfect, fresh from the farm, turkey for their holiday. Here are the rules that you want to live by: Call us old fashioned, but we don't think antibiotics belong in food. And plump juicy birds that are humanely raised on a pure vegetarian diet of corn and soybeans. We believe that farms providing this naturally healthy environment, with ample room to roam, yields a better tasting bird. And we think your taste buds (and your guests) will agree. Some birds are injected with a "solution" to add moisture. But farms birds are so deliciously moist they don't need artificial help. Just place it in the oven, set the timer and your turkey will roast to perfection in its own natural juices. So relax and let nature do the basting for you. ********** *EC-Cornbread Turkey Sausage Stuffing* Make the cornbread for this recipe a day or two in advance. * 1 lb. fresh ground Breakfast Turkey sausage * 1/4 pound (1/2 cup) Real butter * 1 cup chopped onion * 1/2 cup chopped celery * 1/2 cup red or green bell pepper * 5 cups dry bread cubes * 5 cups crumbled Cornbread * 1/4 tsp. Pepper * 1 tsp. Poultry Seasoning * 1/2 cup milk or Org. Rice Milk * 1 can cream of chicken or Celery soup Preparation - In a large skillet, brown the loose sausage meat. Drain, remove meat from the skillet and set the meat aside. Melt the butter in the skillet. Add the onion, celery, and bell pepper and cook until barely tender; set aside. In a large bowl, combine the Cornbread and the seasonings. Stir in the milk and cream of chicken. Add the onion/celery mixture and the sausage and mix well. To bake the stuffing separately- Place the stuffing mixture in a buttered casserole dish. Cover and bake at 325º for about 35 minutes To bake stuffing in the Turkey –We don’t advise this method done in the old days. Spoon the mixture loosely into the turkey cavities. Bake at 325º, using the turkey roasting timetable as a guideline, then use an accurate instant-read meat thermometer to check the temperature of the inner thigh. It should be 180º. Next, insert the thermometer into the center of the stuffing temperature should be 165º. (IMPORTANT: CHECKING TEMPERATURE! ) ********** *Elegant Orange Stuffing with Cranberry Sauce* 7 slices of bread ¼ cup butter 2 medium oranges ½ tsp. poultry seasoning ½ cup canned cranberry sauce 1 cup chopped celery 1 cup red onion 1 cup chicken broth Take slices of bread. Cut into half inch cubes. Set aside. Cook celery, red onion, and butter on medium heat. Cook until celery and onion are tender. Add oranges to mixture. Cook on low heat for ten minutes. Add cranberry sauce. Cook on low for 10 minutes. Combine poultry seasoning and chicken broth. Add to celery mixture. Cook until broth is well dissolved. Take off heat Pour entire mixture over bread mixture immediately. Mix well and serve with extra cranberry sauce on the side. Garnish with orange wedges and basil. ********** *Cranberry Salad Dressing* 1 C. fresh cranberries 1 medium navel orange, peeled and sectioned 2/3 C. granulated sugar 1/2 C. vinegar 1 t. salt 1 t. ground mustard 1 t. grated onion 1 C. vegetable oil In a blender, combine the cranberries, orange sections, sugar, vinegar, salt, ground mustard and onion; blend well. While blending, remove cover and gradually add oil in a steady stream. Store in covered container in the refrigerator. Makes 2-1/2 cups. These were the family favorite sides at Granny’s house… ********** *Collard Greens and Green Cabbage* * 1/2 pound Smoked Turkey, chopped * 1/2 large onion, chopped * 1/2 Clove garlic, chopped * 3 Bunches of Fresh collard greens - rinsed, trimmed and chopped * Sea/Kosher salt and ground black pepper to taste * 1 teaspoon greens seasoning, divided * 1 head Cabbage, chopped * 3 Table spoons of Agave Directions 1. Sautéed the Smoked Turkey with the onion and garlic in a large skillet over medium heat until the onion & garlic are tender, about 8 minutes. Stir in the chopped collard greens, sprinkle with Sea-salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes. 2. Add in the chopped Cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining; season with salt, black pepper, Agave, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes. (Serves 8) ********* *Cranberry-Mango Chutney* * 5 cups Xylitol (birch sugar) * 1 cups Molasses * 1 teaspoon ground cinnamon * 2 teaspoons ground ginger * 4 teaspoons ground allspice * 2 teaspoons ground nutmeg * 5 small red hot Chile peppers, seeded and chopped * 1 teaspoon Sea/kosher salt * 3 cloves garlic, chopped * 1 cup golden raisins * 1 cup raisins * 1/2 cup fresh ginger root, chopped * 8 cups canned Whole Cranberries * 8 cups chunked or chopped, semi-ripe mangos * 1/2 cup sliced almonds (optional) Directions 1. In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, Chile peppers and salt. Bring to a boil; boil for 1/2 hour. 2. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour. 3. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal. ********** *Classic Sweet Potatoes Made Healthier* * 6 yellow-fleshed Sweet Potatoes or Yams * 1/2 cup Real butter (dairy Free use Exta virgin Olive-oil) * 1-1/2 cups Agave or Xylitol (birch sugar) * ¼ cup Molasses * 1/2 cup water * 1 teaspoon Sea/Kosher salt Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool. 3. Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish. 4. In a small saucepan over medium heat, melt Real butter, Molasses, X-Sugar, water and Sea salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes. 5. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce. ********** *Stuffed Baked Sweet Potatoes with Pecans* * 6 medium sweet potatoes * 2 tablespoons margarine, softened * 1 (8 ounce) can crushed pineapple, drained * 1/2 cup pecans, chopped (Facts: Pecans has 19 vitamins in them) Directions Preheat oven to 375 degrees F (190 degrees C). Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour. Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato. Return the stuffed potato skins to the oven; bake another 12 minutes. ********** *Elegant Green Bean Casserole* * 2 (14.5 ounce) cans green beans, drained * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup dried onion flakes * 2 cups shredded Cheddar cheese * Sea/Kosher salt to taste * Ground black pepper to taste * Garlic powder to taste * 1 (6 ounce) can French-fried onions * or Deep fry your own shredded and floured onions in light Olive oil Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine green beans, corn, mushroom soup, onion flakes, cheese, sea salt, pepper and garlic powder. Transfer to a 2-quart casserole dish. Bake in preheated oven for 30 minutes, or until bubbly. Sprinkle fried onions on top and bake for a few minutes more, until onions brown. ********** *Roasted Brussels Sprouts with Garlic and Slivered Almonds* Yield: 8 servings · fresh Brussels sprouts (about 5 cups) or 4 (8-ounce) packages frozen Brussels sprouts, thawed 1/3 cup Olive oil 1/3 cup Sliced Almonds 4 large cloves garlic, minced 3 tablespoons Real Butter, melted 1/4 teaspoon Sea/Kosher salt 1/4 teaspoon pepper If using fresh Brussels sprouts, wash them thoroughly; remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow X. Toss Brussels sprouts with oil in a shallow roasting pan, coating well. Bake at 425° for 15 minutes. Transfer to a serving bowl; cover and keep warm. Meanwhile, brown almonds and garlic in butter in a small skillet over medium heat; add salt and pepper. Pour garlic mixture over Brussels sprouts; toss gently. Serve immediately. ********* *Elegant’s Western Four-Cheese Mac-n-Cheese* * 6 cups Cooked Elbow Macaroni (Use Penn or Shell Noodle if desire) * #1- 1-1/2 cups shredded Extra Sharp White Cheddar * #2- 1-1/2 cups shredded * #3- 1-1/2 cups shredded * #4- 1-1/2 cups shredded * 3 large Eggs * ¼ teaspoon Pepper * ¼ Paprika * 3-1/2 cups Heavy * 1 1/2 cup Cream * 3 beaten eggs * ½ Stick Butter * 3/4 teaspoon Sea/Kosher Salt * 6 Strips of Cooked Turkey-Bacon chopped * ½ Cup of Bread Crumbs * 2 table spoons Olive oil ~Preheat oven at 350 degree~ Cooked elbow noodle 6-cups. Put stove top on Medium heat for a (Medium-Large size Pot). Add Heavy Cream (or half-n-half). Add beaten eggs- Add Sour Cream Stir them together with a whisk until smoothly blended (this is a southern savory custard for creamy casseroles). Add softened real Butter ---cook until lightly simmer, *No-boiling-keep an eye on it… Add all 4-Shredded Cheeses-1-1/2 cup each of: (#1-Extra White Sharp, #2-Pepper Jack, #3-Havarti, #4-Chipotle Cheddar). Stir Slow a couple of times. Let set on low Allow cheese to melt. In small bowl mix bread crumbs, Add olive oil, Chopped Turkey Bacon, then toss and set to the side. Stir cheese sauce check for all melted and smooth. Take Cooked noodles add to cheese sauce, toss then turn out evenly into greased Baking dish. Top with breadcrumbs and Turkey Bacon mixture. Bake: 350-degree oven until golden brown (a inserted knife comes out clean) ******** *EC’s Spinach and Romaine Salad with Dried Cranberries, Pecans and Feta Cheese Recipe* 1 small red onion, vertically sliced 4 cups spinach leaves & 4 cups Cut Romaine Leaves, washed and patted dry 4 oz. feta cheese, crumbled 1/4 C. dried cranberries 1 teaspoon. mint leaves, chopped 2 teaspoon. sherry vinegar Pinch of salt 6 teaspoon. olive oil Black pepper, freshly ground 1 teaspoon. olive oil 1 large garlic clove 1/2 cup. pecan halves, toasted and very coarsely chopped Direction Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry. Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a large pinch of salt. In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar. Serve with Crostini. (Serves 6) |
Grandma Catherine's Thanksgiving Favorites
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