Celebrity Chef Recipes
Celebrity Chef recipes featured on this page include...
Holiday Bacon-Blueberry Stuffins
By Elise Griffith
Author of: Busy Mom’s Lowfat Cookbook
- 12 ounce package sliced bacon, chopped or diced
- 2 cups diced, fresh celery
- 1 cup diced, fresh onion
- 1 1/2 cups orange juice or Champagne
- 1 tablespoon maple syrup (optional)
- 3.5 ounce package Sunsweet™ Dried Blueberries
- 6 ounce package Mrs. Cubbison's Seasoned Dressing
- 2 fresh, well beaten eggs
In a large nonstick pan or pot over medium heat, brown bacon, celery and onion until the bacon is just under crispy. Add orange juice or champagne and bring to a low boil, stirring frequently. Turn off burner. Add maple syrup (optional), blueberries and seasoned dressing; stir until well combined. Allow to reach room temperature.
Preheat oven to 375 degrees. Prepare muffin pan with Canola cooking oil spray at the bottoms of each cup.
Fold beaten eggs into cooled meat, vegetable and dressing mix. Spoon into prepared muffin cups. Bake at 375 degrees for 20 minutes or until lightly browned on top of Stuffins. Remove from oven, cool slightly, remove from muffin pan and cool.
These Stuffins can be frozen and micro waved for one minute on high as a quick, holiday breakfast treat.
NOTE: Eliminate the eggs, transfer the warm meat, vegetable and dressing mix into a prepared 9 X 11 inch pan, bake at 375 for 20 minutes, remove from oven and serve as Bacon-Blueberry Stuffing with turkey.
Makes one dozen full sized breakfast Stuffins or one dozen servings of stuffing.
Randy Fuhrman’s World Famous Stuffing
Randy has been using healthy, local melba toasted stuffing since he was a kid. “My tip for making it extra special is using a bundt pan for a crisp outside and very moist inside. Then, after baking and cooling, I pour buttered peas into middle,” he reports.
Makes 12 servings:
2 boxes Mrs Cubbison’s Stuffing (4 packages)
2 lbs mushrooms sliced 1/4" thick
3 large yellow onions (about 1 1/2 lb.) cut into 1/4” pieces
1 whole bunch celery cut into 1/4" slices (tops included)
1 cup Sherry
4 to 6 cups chicken stock (depending on how moist you like your stuffing)
1/4lb butter
Method:
Melt butter, saute mushrooms to golden brown. Add the chopped onions, cook until soft.In a large pot, bring the chicken stock and sherry to a boil, and add celery, onions and mushrooms. Simmer for about 5 minutes In a bowl, combine 2 boxes of Mrs Cubbison’s dressing (4 packages) Pour the vegetable mixture over the dressing mix, and stir until completely mixed Stuff your turkey (when mixture is cool) or place raw stuffing in a mold and bake at 350 degrees for 30 minutes, or until crisp.
Recipes of Ken Goldenberg
Food Consultant
(As Presented on Southland Today, KDOC-TV)
California Fruit Nut Stuffing
1 box (twp 6oz bags) Mrs. Cubbison's Seasoned Dressing Mix
1 cup chopped parsely
1/2 cup butter or margarine
1 1/2 cup apple juice
1 cup chopped apples (with skin on or peeled)
1 cup chopped Sunsweet Prunes
1 cup Sunsweet Dried Cranberries
1 cup chopped walnuts
Combine dressing with butter or margarine and vegetables. Stir liquid in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top.
Makes 12 (1/2 cup) servings.
Holiday Salad
Courtesy of Ken Goldenberg
1 bag of fresh cut greens
1 cup of Marie Callender's Herb Seasoned Croutons
Add the croutons to the salad and mix. Prepare your own special dressing.
Mustard Vinaigrette
Courtesy of Ken Goldenberg
2 tablespoons olive oil
2 to 3 tablespoons wine vinegar, lemon juice or to taste
2 teaspoons Morehouse Mustard, or to taste
Salt and pepper to taste
Mix all ingredients and pour over salad. Toss and serve.
Sugar-Free Dessert Mousse
Courtesy of Ken Goldenberg
Beat 1 package (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Pudding with wire whisk into 1 1/2 cups cold skim mile for 1 minute. Stir in 2 cups thawed Cool Whip Lite Whipped Topping. Spoon into 6 dessert dishes. Refrigerate until ready to serve. Garnish as desired.
MEDITERRANEAN SPRING TURKEY BREAST
Courtesy of Chef Shelley Ward (Shelley's In the Kitchen)
1 half turkey breast, boned and butterflied
1 6-oz. bag of Mrs Cubbison’s Seasoned Dressing
1 2/3 cup chicken stock
1 - 2 tablespoons unsalted butter
1/2 leek, cleaned and diced
2 tablespoons pine nuts
1 lemon, zested and sliced thinly
2 tablepoons Italian parsley
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 cloves garlic, minced
1/4 cup Mediterranean olives
olive oil
salt and pepper, to taste
1 cup chicken stock
1 cup Fetzer dry white wine
2 tablespoons flour
2 tablespoons butter
Preheat oven to 400 degrees F.
Saute leek, pine nuts, and lemon zest in butter. Make dressing according to package directions. Begin by adding chicken stock to leek mixture. Simmer according to directions. Remove from heat and add the dry dressing. Stir and cover. Let set for 5 minutes.
Butterfly turkey breast and loosen the skin. Season both sides with salt and pepper. Chop the fresh herbs and add the garlic and some olive oil to create a paste. Rub the paste under the skin side of the turkey breast. Crush and pit olives. Chop roughly and sprinkle on top of the herbs. Top with the thinly sliced lemon.
Carefully, turn over the turkey breast and spread a layer of dressing over the inside. Roll tightly and truss with butcher string. Place in roasting pan and add chicken stock and white wine.
Roast for 50-70 minutes until internal temperature of 165 degrees F. is reached. Remove turkey from the pan and let rest for 10 minutes.
To make pan gravy: Mix the flour and butter together with fingers to form a paste. Add small bits to the pan juices and whisk over medium heat until desired thickness. Adjust seasoning. Serve over sliced turkey breast.
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SAVORY BREAD PUDDING
Courtesy of Chef Steve Kasmar
2 Tablespoons butter
3/4 cup diced, fresh fennel bulb
3/4 cup diced leeks (white and light green parts only)
2 cloves garlic, thinly sliced
3/4 cup Fetzer Chardonnay
2 Tablespoons finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
2 eggs
1 cup milk
2 cups cream or half and half
1/2 cup turkey broth
2 boxes Mrs. Cubbison's croutons
1/2 cup coarsely grated Swiss cheese
salt and pepper to taste
Preheat oven to 275 degrees F. Sauté leeks and fennel in butter and add garlic. Cook for 5 minutes covered, then 5 minutes uncovered. Add wine and remove from heat. Add parsley and thyme. Cool. In a bowl, whisk 2 eggs. Add milk, cream and turkey broth. Add cooled leek mixture and mix well. Stir in croutons and cheese. Place mixture in a greased 1-1/2 or 2 quart baking dish. Cover with plastic and refrigerate overnight. Stir well to make sure of even distribution of croutons and ingredients. Cover with a buttered (buttered side down toward mixture) piece of aluminum foil. Bake for one hour or until well set. Remove foil and bake for 30 minutes or until top is browned. Pudding can be made ahead and refrigerated then heated in a 350 degree F. oven and browned under a broiler before serving.
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ALL AMERICAN NORTH BY NORTHWEST STUFFING
Courtesy of Chef Roberta Deen
Capers Catering
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Cornbread Stuffin'
1 cup celery, minced and sautéed
1 cup onions, minced and sautéed
1 cup melted butter, margarine or oil
2 cups golden raisins
1 cup dried cranberries
1 cup whole corn, cooked (or cooked wild rice)
3/4 cup hazelnuts or chestnuts, toasted and coarsely chopped
1-1/2 cups broth
Place dressing mix in a large bowl. Sauté onions and celery, and add to dressing. Toss lightly. Add raisins, cranberries, corn (or wild rice) and nuts to the mixture. Pour broth over the mixture and blend lightly. Roast in turkey or bake in a covered oven-proof casserole dish at 350 F for 30 minutes. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 10-12 servings.
Note: This dressing is also excellent for stuffing in a baked butternut, banana or acorn squash.
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MARGARET'S CELEBRITY SALAD
Courtesy of Margaret Ferrazzi
Los Angeles chef to celebrities
4 cups red potatoes, boiled and diced
1 can Crown-Prince Smoked Oysters, drained
1 bunch parsley, finely chopped
4 Roma tomatoes, peeled and seeded
1 piece minced horseradish, or 1 tsp. of prepared horseradish
1 Tbsp. smooth dijon mustard
1/2 cup champagne vinegar
2 tsp. sugar
1 cup Mrs. Cubbison's Seasoned croutons
In a bowl, combine potatoes, smoked oysters, parsley and tomatoes. Make vinaigrette dressing out of horseradish, mustard, vinegar and sugar, and pour over salad. Place croutons on top and serve. Makes 4 servings.
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LEFTOVER TURKEY SOUP
Courtesy of Chef Paul Prudhomme
Makes about 3 quarts, depending on amount of turkey used.
You’ll notice I haven’t specified the amount of turkey to put in. How much turkey do you have left over? Well, use it, a little or a lot—and either way your soup will be delicious! Of course I’m assuming you don’t go to some extreme, like if your family ate just about everything but the gobble, or you roasted three 25-pound turkeys and after they got to your house several of your guests said they were vegetarians! But it doesn’t make a whole lot of difference whether you use 1 or 4 cups of turkey. Garnish the soup with chopped fresh chives if you like.
4 tablespoons unsalted butter
4 cups chopped onions
4 cups chopped green bell peppers
¼ cup all-purpose flour
4 cups chicken stock, in all
¾ teaspoon filé powder (ground dried sassafras), preferred,
or ½ teaspoon dried oregano leaves and ½ teaspoon dried thyme leaves
¼ cup Chef Paul Prudhomme’s Poultry Magic®
2½ cups heavy cream
Leftover turkey, diced into ½-inch cubes
In a large, heavy pot over high heat melt the butter, and as soon as it sizzles add the onions and bell peppers. Cook, stirring occasionally, until they are soft and mushy but not yet brown, then stir in the flour. Cook just until the flour darkens slightly, then stir in 2 cups of the stock, the filé powder (or oregano and thyme), and the Poultry Magic. Cook, stirring occasionally, until the liquid comes to a boil, then reduce the heat to medium and simmer briskly for 10 minutes. Stir in the remaining stock, the cream, and the turkey, and simmer, stirring gently and occasionally, just until the turkey is heated through. Serve hot.
Copyright © 1999 by Paul Prudhomme
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TURKEY HASH
Courtesy of Chef Paul Prudhomme
Makes 4 servings.
What a great way to enjoy leftover turkey! And besides or instead of the vegetables listed, you can use any leftover cooked vegetables you have on hand.
6 slices bacon, diced
1¾ cups chopped onions, in all
1 cup chopped celery
4 tablespoons unsalted butter
1 tablespoon plus 1¼ teaspoons Chef Paul Prudhomme’s Poultry Magic®
2 cups diced peeled potatoes
2½ cups diced cooked turkey
½ cup loosely packed chopped fresh parsley
¼ teaspoon ground nutmeg
Up to 1½ cups chicken or turkey stock, milk, or water
Preheat the broiler.
Cook the bacon in a 12-inch ovenproof skillet over high heat, about 5 minutes. Add ¾ cup of the onions, stir, and cook until the onions start to brown, about 4 minutes. Add the celery, butter, 2 teaspoons of the Poultry Magic, and the remaining onions. Cook, stirring occasionally, about 6 minutes. Stir in the potatoes, beets, turkey, parsley, the remaining 2¼ teaspoons Poultry Magic, and the nutmeg. Cook until the mixture sticks hard to the bottom of the skillet—be careful not to let it burn!—about 7 to 10 minutes. Stir in as much of the stock, milk, or water that is needed to give the hash the consistency you like. It should be easy to stir but not too liquid.
Place the skillet under the broiler until brown and bubbly, about 3 to 4 minutes. Serve immediately with eggs.
Copyright © 1999 by Paul Prudhomme
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TURKEY REX
Courtesy of Chef Paul Prudhomme
Makes 8 cups, enough for 4 generous servings.
This traditional-tasting dish can be made with fresh turkey (or chicken), and also is a great way to use leftover holiday bird. If you use cooked turkey, then season and add it toward the end of the cooking time, so it doesn't overcook.
1 pound turkey (or chicken) breast, diced into ¾-inch cubes
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic®, in all
1 cup chopped onions
¾ cup chopped red bell peppers
¾ cup chopped yellow bell peppers
¾ cup chopped green bell peppers
3 cups sliced fresh mushrooms
2 ½ cups defatted chicken stock, in all
10 tablespoons nonfat dry milk
3 tablespoons all purpose flour
½ cup nonfat cream cheese
6 cups cooked long grain white rice
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350º, about 4 minutes.
Sprinkle all surfaces of the diced turkey evenly with 2 teaspoons of the Poultry Magic and rub it in well. Spread the seasoned turkey cubes evenly over the bottom of the pot and cook, turning as necessary, until they are browned on all sides, about 3 to 5 minutes. Add the onions, peppers,
mushrooms, and the remaining Poultry Magic. Cook, stirring occasionally, for 4 minutes.
While the mixture is cooking, place 1 cup of the stock, the dry milk, and the flour in a blender, and process until smooth and creamy. Transfer this mixture to the pot and add the remaining stock. Cook just until is comes to a gentle boil, about 3 minutes. Lower the heat and simmer 4 to 6 minutes. Turn off the heat. Remove 1 cup of the liquid from the pot and place it in the blender, add the cream cheese, and blend. Stir this mixture back into the pot and serve immediately over the rice.
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TURKEY STUFFING QUENELLES
Courtesy of Chef Bruno Lopez
The Ritz-Carlton, Marina Del Rey
3 Tbsp. olive oil
3 onions, chopped
4 stalks celery, chopped
2 Tbsp. garlic, chopped
3 cups gizzard, chopped
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing
2 Tbsp. parsley, chopped
3 tsp. sage, ground
4 cups chicken broth
2 eggs, beaten to taste
salt and pepper
Heat oil in a large skillet over medium heat. Add the onion, celery and garlic, and saute for a few minutes until the onions and celery are tender. Add the chopped gizzard and continue to cook for a few more minutes. In a mixing bowl, combine the stuffing, and the gizzard-vegetable mixture. Add the parsley, sage and broth. Add eggs, salt and pepper to taste. To form the stuffing quenelles, dip 2 same size spoons in warm water. Working together with both spoons, form the stuffing mix into a shape resembling a football.
Place on a cookie sheet and bake in a 350 degrees F oven for 8-10 minutes. Makes 13-15 servings.
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SAVORY CORNBREAD FRUIT STUFFING
November 2005 by Chef and Author Marcie Rothman
Cornbread makes a tasty base for stuffing and rather than spend time making cornbread from scratch, I use the minimally processed Mrs. Cubbison’s stuffing mix. This shortcut makes a neutral base so it’s easy to add my favorite ingredients that I can vary with my mood or my dinner. I like the crunch of the nuts and you can also add a pinch of Italian herb seasoning or for a more unusual and sweeter flavor, try a pinch of ground cinnamon or nutmeg. Don’t forget that if stuffing a turkey isn’t your thing, consider cooking stuffing in a casserole, muffins or in vegetables such as peppers or acorn squash.
This year I’m using fresh and dried fruit…and in particular, I like the natural sweetness of dried plums, also known as prunes. They don’t spoil, they’re good for you and they work well with the other ingredients.
1 6-oz. bag Mrs. Cubbison’s stuffing mix (3 cups)
½ medium onion, chopped or grated
½ cup chopped celery
1 red apple, cored and chopped or grated
½ cup chopped walnuts, optional
1 cup or about 20 dried Sunsweet pitted prunes
Zest of 1 orange, optional
2 sprigs fresh parsley, chopped
1 cup orange juice, apple juice, water or a combination of them
In a large bowl, add all the ingredients. Mix to blend and place in a greased loaf pan, or grease a 12 muffin tin, stuff acorn squash halves, or place in a greased 2 quart casserole.
Bake in preheated 350 degree oven for about 20 to 30 minutes or until slightly crisp on top.
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SAVORY CRANBERRY STUFFING LOAF
Marcie Rothman, a.k.a the $5 Chef
4 Tablespoons melted butter or oil
1 medium onion, finely chopped
3 medium stalks of celery, finely chopped
2/3 cup fresh cranberries, coarsely chopped
1-3/4 cups orange juice, broth, or water
1 box Mrs. Cubbison's Seasoned Corn Bread Stuffin'
Preheat oven to 350 degrees F.
Heat butter in large skillet. Add onion and celery. Cook on medium-high heat for a minute to soften vegetables. Add cranberries and juice. Bring to a boil. Cover and lower heat to simmer for 3 minutes. Remove from heat. Add stuffing and mix well. Pack stuffing into a well- greased loaf pan. Cover and bake for about half an hour. For crisper top, remove cover for additional 5 to 10 minutes.
This can be made a day ahead, then cooked the day of the dinner.
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MASHED SWEET POTATO QUENELLES
Courtesy of Chef Bruno Lopez
Ritz-Carlton, Marina Del Rey
1 lb. sweet potatoes
1/2 lb. baked potatoes
1 cup milk
1/4 cup butter
salt and pepper
Peel potatoes and cook them in salted water until soft. Dry potatoes in 450 degrees F oven for a few minutes. In a sauce pan, warm milk and butter. Puree the potatoes, and sparingly add the milk, butter, salt and pep enelles, dip 2 same size spoons in warm water. Working together with both spoons, form the puree to resemble a small football in shape. Makes 6 servings.
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MUSTARDY SALSA
Created by Nancy Berkoff, Chef and Dietitian
3/4 cup orange marmalade
1/2 cup Morehouse mustard
1/4 cup orange juice
1/4 cup white vinegar
1 Tablespoon freshly chopped rosemary
2 teaspoons orange zest
1 teaspoon lemon zest
In a saucepan, combine all ingredients, stirring constantly over low heat. Allow to simmer, still stirring until slightly thickened (about 5 minutes). Remove from heat. Serve hot over turkey and vegetables. Can also be used hot as a dipping sauce; or cool and use as a marinade. Will store (refrigerated) for up to 5 days.
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RAYJEAN'S FRENCH CANADIAN "CANCALE" CURRIED OYSTERS
Courtesy of Rayjean Fontaine of Le Chardonnay Restaurant
1 can Crown-Prince Smoked Oysters
1/2 tsp. curry
1 Tbsp. cognac
1 tsp. butter
Mix the oysters, curry and cognac together, and place the butter on top. Bake in a 400 degrees F oven for 10 minutes, and serve on Mrs. Cubbison's stuffing, or in a salad with Mrs. Cubbison's Restaurant Style croutons on top. Makes 4 servings.
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Merv Griffin's "COCONUT CLUB" STUFFED SQUASH
2 – 6-ounce bags Mrs.Cubbison's Cornbread Stuffin'
juice of 1 lemon and zest of peel
1 can (1 lb. 4 oz.) pineapple chunks in water 1-1/2 cups slivered dried apricots
1 cup onions, chopped
1 cup walnuts, pecans or macademia nuts, coarsely chopped
1/2 cup flaked coconut (reserve 2 tablespoons for toasting)
1/2 cup oil or butter (melted)
3 or 4 small acorns, golden nugget or sweet dumpling squash, halfed and seeded
In a large bowl, toss together stuffing, lemon juice with zest, pineapple with water, dried apricots, onions, nuts, coconut and butter. Stuff hollowed out squash with mixture. Bake squash halves for half an hour in a preheated 325 degree F oven. Garnish with the 2 tablespoons of toasted coconut. Makes 10-12 servings.
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Martin Yan's CHINESE GINGER-SESAME DRESSING
1/4 pound ground pork
2 teaspoons soy sauce
4 teaspoons dry sherry, divided
2 teaspoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
8 green onions, sliced (approx. 1 cup)
1 – 8-ounce can water chestnuts, sliced (1 cup)
1-1/2 cups broth or water
3 tablespoons hoisin sauce
3/4 teaspoon sesame oil
2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing Mix
Mix the ground pork with soy sauce and 1 teaspoon of the sherry. Set aside for 15 minutes. Heat wok on high. Add vegetable oil and swirl to coat sides. Add garlic and ginger and cook until fragrant, about 5 seconds. Add pork and stir-fry until pork is no longer pink, about 2 minutes. Add green onions, and stir-fry for 1 minute. Add water chestnuts and stir-fry for 30 seconds. Remove from heat. Mix together remaining 3 teaspoons sherry, broth, hoisin sauce, and sesame oil. Add stuffing mix tossing gently until well moistened. Stuff poultry as usual. Makes 6 servings.
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QUICK TIRAMISU
Courtesy of Chef Steve Kasmar
1 package lady fingers
1 package pound cake
3-4 oz. Kahlua
1 can whipped cream
1 oz. cocoa powder
Lay the ladyfingers in a decorative bowl. Sprinkle with Kahlua. Add a layer of pound cake. Sprinkle with Kahlua. Add a layer of whipped cream and tip with cocoa powder.
Chill for 30 minutes and serve well chilled.
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GARLICKY SPINACH TOPPING
Courtesy of Chef Steve Kasmar
1 teaspoon olive oil
1/2 cup finely chopped onion
3 large cloves garlic, minced
2 tablespoons malt vinegar
1/3 cup water
2 packages spinach, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash ground nutmeg
1 tablespoon pine nuts
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes. Add vinegar; cook 30 seconds or until liquid evaporates, stirring constantly. Add water, and cook 4 minutes or until reduced by half. Add spinach and next three ingredients; cook 3 minutes or until spinach wilts, stirring constantly. Remove from heat; stir in pine nuts. Yield 1 3/4 cups.
This can be used as a topping for crackers, toast points, pitas; or stuffing Belgian endive, mushrooms, cherry tomatoes (Christmas colors), etc.
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Chef Rudy Garcia's
SEASONED CORN BREAD APPLE CORN DRESSING
1 box Mrs. Cubbison Seasoned Corn
Bread
1 c celery, diced
1 c onion, diced
1 c carrots, diced
1 c apples
2 c fresh corn
1 c mix peppers
2 c chicken stock
½ c butter
¼ c garlic, chopped
In a skillet melt butter; when butter is melted add all vegetables. Cook for 5 minutes. Remove from stove put in a large bowl. Add one box of Mrs. Cubbison Seasoned Corn Bread. Add 2 cups of chicken stock. Mix well. Put mixture in casserole. Bake at F350° for 30 minutes.
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Chef Rudy Garcia's
SWEET POTATOES IN APPLE JUICE
3 sweet potatoes, peeled
2 tbsp cinnamon
2 c apple juice
¼ c corn starch
½ c apple juice
1 c dried cranberries
In a pot put peeled sweet potatoes. Cover with 2 cups of apple juice. Bring to a boil and simmer until tender. In a bowl mix cornstarch and ½ cup of apple juice. Add mixture to the simmering potatoes. Cook until it thickens.
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Chef Rudy Garcia's
ROASTED TURKEY WITH GARLIC AND CILANTRO
1 roasted turkey 12 -14 lb.
½ c garlic, chopped
1 bunch cilantro, chopped
Fajita seasoning
Oil
Mix garlic and cilantro together. Cut a hole on the turkey between breasts on both sides. Put in garlic and cilantro in the inside cavity. Lightly rub oil on turkey. Rub the whole turkey with Fajita seasoning. Put in baking dish. Bake at F300° for 2 ½ hours until turkey reaches and inside temperature of F160°.
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