Recipes For Trimming Your Turkey
Recipes featured on this page include...
Sweet Potato Cookies
2 cups yams, mashed
Nonstick vegetable spray
2 cups all purpose flour
1 cup margarine
3/4 cup chopped walnuts
4tbsp. margarine
1/4 cup brown sugar
Preheat oven to 350°F. Spray cookie sheet. Puree sweet potatoes. In a large bowl, mix sweet potatoes, flour and 1 cup margarine to form dough. On a lightly floured flat surface, roll dough into thin sheet. Cut with floured cookie cutter in circle shapes. In a small bowl, mix the nuts, margarine, and brown sugar. Place a teaspoon of nut mixture on one half of each cookie circle. Fold over the other half of the dough and crimp edges together to seal them. Place the cookies on the cookie sheet. Bake for 12-15 minutes till brown.
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Sweet Potato Cream Cheese Pie
1 tsp. Butter
8 oz. cream cheese
1tbsp. sugar
1tbsp. honey
2 eggs
1 tbsp. heavy cream
1/4 tsp. vanilla
1/2 cup sweet potato pancake mix
1/4 tsp. cinnamon
Whipped cream for topping
Cream the butter until soft, add the cream cheese and continue to cream. Add the sugar and honey, cream them. Add the eggs, vanilla and cream to the mixture and blend together. Last, add the mix and cinnamon. Pour into the prepared 9" pie shell. Bake at 300°F for approximately 25-30 minutes. Cool and serve with whipped cream.
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Sweet Potato Cake
1/2 cup pecans (chopped)
1/2 cup brown sugar
1 box French vanilla cake mix
3 large eggs (beaten)
1 (29oz.) can sweet potato pie filling
Preheat oven to 350°F. Grease a 13" x 9" pan. Sprinkle in pecans then brown sugar and set aside. In a large mixing bowl, combine cake mix, eggs and Sweet Potato Pie Filling. Spoon over pecans and sugar. Bake for 40-45 minutes. If desired, can be made in a budnt pan. Adjust the ingredients as follows: 1/4 cup pecans, 1/4 cup brown sugar, bake approximately 65 minutes.
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Fruit Nut Stuffing Casserole
A Favorite of Vern Lanegrasse, The Hollywood Chef
1 (6 oz. bag) Mrs. Cubbison's Seasoned Dressing
1/2 cup celery, chopped
1/2 cup butter or margarine, melted
1/2 cup Granny Smith apples, unpeeled, cored and chopped
1/2 cup almonds, coarsely chopped
1/2 cup Sunsweet Cranberry Fruitlings
1/2 cup cling peaches
1/2 cup Chardonnay or apple juice
Combine dressing with butter or margarine and all dry ingredients. Stir
liquid in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish.
Bake covered for 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.
If you have an extra mixture, put it in a muffin tin and bake for
approximately 30 minutes. It makes delicious stuffin' muffins.
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Fast and Easy Granny Smith Apple Pie with Crunchy Topping
1 frozen pie shell
3 pounds Granny Smith apples, peeled, cored and sliced
1 cup sugar
1/2 cup flour
1 tablespoon cinnamon
1 tablespoon nutmeg
Mix ingredients together. Place in pie shell.
For Topping:
1 stick (1/2 cup) butter
1/2 cup flour
1/2 cup sugar
1 teaspoon cinnamon
Mix ingredients together. Mix with hand mixer until the ingredients reach the
consistency of cornmeal or crumbs. Place on top of pie. Bake in preheated
oven at 350 degrees for 1 hour.
Makes 6 servings.
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Savory Cranberry Stuffing Loaf
From The $5 Chef Family Cookbook by Marcie Rothman
4 tablespoons butter, melted, or oil
1 medium onion, finely chopped
3 medium stalks celery, finely chopped
2/3 cup fresh cranberries coarsely chopped
1 3/4 cups orange juice, broth, or water
1 box (two 6 oz bags) Mrs. Cubbison's Seasoned Corn Bread Stuffin'
Preheat oven to 350 degrees F. Heat butter in a 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 turn heat to simmer for 3
minutes. Remove from heat, add stuffing, and mix well. Pack stuffing into
well greased loaf pan, cover, and bake for about half an hour. For crisper
top, remove cover for additional 5 to 10 minutes.
Makes 12 servings.
This can be made ahead a day, then cooked the day of the dinner.
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Herb Seasoned Whipped Potatoes
1 lb.potatoes
1/2 - 3/4 cup* defatted chicken or vegetable stock (preferably low-sodium)
1/4 - 1/2 cup* non-fat milk or non-fat sour cream
1 tablespoon fine herbs, chopped
Salt to taste
White pepper to taste
Scrub potatoes well and cut each into several pieces. Cook in boiling water until tender. Drain, then shake pan ovea low heat fia one minute or two to dry the potatoes. Beat with electric mixer or with a potato masher until smooth. Add stock and mills (or sour cream). Add desired herbs and blend well. Serves 4 - 6.
* Note: Amounts depend on desired consistency.
Variations:
1) Add desired amount of chopped fresh chives, Italian parsley, or rosemary.
2) For a different twist, try adding one tablespoon or more roasted garlic, prepared horseradish or sautéed shallots.
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Apple Turkey Pasta Salad
1 cup cored and diced fresh apples
1/2 cup green or red seedless grapes, cut in half
1/3 cup sliced green onions
4 oz. bow-tie farfalle pasta; cooked, drained and chilled
2 cups of cut up turkey slices or chunks
1 package (20 oz.) mixed baby field greens
3 tablespoons grated fresh Parmesan cheese
Creamy Yogurt Dressing or Herb Dressing (below)
Creamy Yogurt Dressing: Measure 1/2 cup lemon-flavored yogurt, 1/2 cup
mayonnaise or salad dressing, and 1/4 cup milk into small bowl; mix until
smooth. Makes 1 cup.
Herb Dressing: Combine 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1
tablespoon lemon juice, 1/2 tablespoon salt, 1/8 teaspoon each course ground
black pepper, crushed rosemary, marjoram and thyme leaves in a small jar or
bowl. Shake or mix well. Makes 3/4 cup.
Warm turkey in microwave or oven.
In a large bowl, combine apples, grapes, onions, pasta, and 1/2 dressing.
Toss gently to mix. Chill.
To serve: Arrange warm turkey and greens on salad plate. Spoon on salad
mixture. Drizzle with remaining dressing and sprinkle with grated cheese.
Makes 4 servings.
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Braised Winter Squash With Prunes and Thyme
3 pounds butternut or other winter squash
1 1/2 pounds leeks
2 tablespoons butter
1 package (5 oz.) Sunsweet chopped pitted prunes
1/2 cup Fetzer white wine
1/2 cup chicken broth
3 tablespoons fresh thyme leaves
Salt and ground black pepper to taste
Peel squash and cut into 1-inch cubes to measure 4 cups. Remove tough outer
leaves, trim roots, rinse and dry leeks. Thinly slice (crosswise) bottom 5
to 6 inches of each leek to measure 2 cups. Melt butter in a large skillet
with tight-fitting lid over medium heat. Add squash and leeks. Cook
uncovered, stirring frequently, until golden brown, for about 8 minutes. Add
prunes, wine, broth and thyme. Cover, bring to a boil then
reduce heat and simmer gently for 10 minutes or until squash is tender and
liquid is almost gone. Season with salt and pepper. (Cool, cover and
refrigerate if made ahead. Reheat gently to serve.)
Serve warm, garnished with additional fresh thyme or parsley, if desired.
Makes about 5 cups.
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Grandma's Apricot Cobbler
Prep time: 10 minutes
Cook time: 40 minutes
1 Jar (26 oz. )apricot halves
1 cup sugar
2 Tbsp. cornstarch
1/8 tsp. nutmeg
1/2 cup orange juice
1 tsp. vanilla extract
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine, melted
1/2 cup milk
1 egg
Drain apricots reserving 1 3/4 cups syrup (if necessary, add water to measure
1 3/4 cups). Combine 1/2 cup sugar, cornstarch, and nutmeg in medium
saucepan. Add reserved syrup and orange juice; stir to dissolve cornstarch.
Cook, stirring constantly, until thickened and translucent. Stir in vanilla.
Place fruit in 11x7-inch baking dish. Pour syrup mixture over fruit.
Combine remaining sugar, flour, baking powder, and salt. Stir in butter,
milk and egg. Spoon batter over fruit. Place dish on baking sheet. Bake in
preheated, 375 degrees F. oven for 40 minutes or until golden brown. Serve
warm with ice cream or whipped cream if desired.
Makes 8 servings
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Garlic Oven Potatoes
4 medium-size potatoes, quartered and sliced
1 onion, peeled and sliced
2 tablespoons olive oil
1 1/2 teaspoons garlic salt
1/2 teaspoon pepper
In large resealable plastic food storage bag, shake together all ingredients until evenly coated. Spray baking sheet with nonstick cooking spray; spread potato mixture out on baking sheet. Bake in 400°F oven for 45 minutes, stirring after 30 minutes.
Makes 6 servings.
Prep. Time: 10 to 12 minutes
Cook Time: 45 minutes
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Creamed Spinach
4 bacon slices, finely chopped
1 cup finely chopped onion
1/4 cup flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 1/2 to 2 cups milk
2 packages (10 oz. EACH) frozen spinach, cooked and drained
In medium skillet, fry bacon until almost crisp. Add onions to bacon and cook until onions are tender, about 10 minutes. Remove from heat. Add flour, Seasoned Salt, Seasoned Pepper and Garlic Powder with Parsley; mix thoroughly. Gradually add milk, starting with 1 1/2 cups, and stir over low heat until thickened. Add spinach and mix thoroughly. If too thick, add additional milk.
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
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Sweet Potatoes
2 pounds sweet potatoes, cooked, peeled and mashed
1 teaspoon salt
2/3 cup light brown sugar, packed and divided
2 tablespoons butter or margarine, melted
2/3 cup milk
3/4 teaspoon cinnamon
In large bowl, combine all ingredients, except 2 tablespoons brown sugar. Spray 2-quart casserole with non-stick vegetable spray; pour mixture, into casserole and top with remaining brown sugar. Bake in preheated 400°F oven for about 30 minutes.
Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
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Sautéed Cinnamon Apple Slices
3 Granny Smith apples
2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Wash apples. Slice in rings 1/2 inch thick. Remove core from center of
slices. Melt butter in large skillet. Add apple rings. Combine cinnamon
and sugar. Sprinkle apple slices with cinnamon sugar mixture. Sauté until
tender, about 3 minutes. Turn apple slices and sprinkle over remaining sugar
mixture. Sauté about 5 more minutes, until rings are fork tender.
Serves 4 to 6.
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Italian Sausage and Fennel Stuffing
1 lb. italian sausage
1/2 cup butter or margarine
1 cup onion, chopped
2 cloves garlic, minced
1 cup celery, minced with a few leaves
1 box (two 6-oz bags) Mrs. Cubbison's Seasoned Dressing
8 oz. bulb fresh fennel, ends trimmed and sliced
1 Granny Smith apple, peeled, cored, and diced
1/4 cup parsley, chopped
1 cup chicken broth
1/2 cup Fetzer Chardonnay
1 egg, lightly beaten
In a large skillet, brown sausage, breaking it up with a fork. Remove from
skillet and set aside. Melt butter in skillet, add onion, garlic and celery.
Sauté 3 to 5 minutes, until tender. Add stuffing mix, fennel, apple,
parsley, and cooked sausage. Gradually add chicken broth, wine,
and egg, stirring until lightly moistened. Cool thoroughly.
Sprinkle cavities of turkey lightly with salt and pepper. Fill lightly with
stuffing. Wrap extra dressing in foil or place in baking dish to roast last
45 minutes along with the turkey.
Makes enough dressing for 12-lb. turkey.
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Mustard Vinaigrette Dressing
2 tablespoons olive oil
2 to 3 tablespoons wine vinegar or lemon juice
1 teaspoon Morehouse Dijon mustard to taste
1 clove garlic, pressed
Salt and pepper to taste
In a small bowl, mix all ingredients thoroughly. Makes about 1/3 cup.
Place 1 package of Ready Pac European Spring Mix or Organic Mesclun Salad in
a large bowl. Add Marie Callender gourmet croutons and toss with dressing to
coat evenly.
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Award Winning Chef Shares Recipe
Guaranteed To Spice Up Thanksgiving
Rudy Garcia, past President of Chef de Cuisine's Los Angeles chapter of the
American Culinary Federation and executive chef instructor at Los Angeles
Mission College Culinary Arts Department has been tantalizing taste buds for
over a decade with his signature method of combining multi-layers of flavor,
color, and texture. Rudy's credentials include membership in the elite
society of the American Academy of Chefs.
Garcia marries tradition with innovation in this Latino infused recipe for
Confetti Cornbread Stuffing.
Confetti Cornbread Stuffing
1 Box (2 6oz bags) Mrs. Cubbinson's Corn Bread Stuffin'
1 cup green bell pepper
1 cup yellow bell pepper
1 cup red bell pepper
1 cup chopped onion
1 cup chopped celery
1 cup chopped cilantro
2 tablespoons minced garlic
1 cup chicken broth or stock
1 cup melted butter or margarine
1 16oz can whole kernel corn
1 bunch green onions thinly sliced
Note: for extra Latino flavor add 16oz can Ortega chilies drained
Combine peppers, onion, garlic, and celery. Briefly sauté the vegetables in
the melted butter until transparent. Add corn and chili peppers if desired
and cook for a few more minutes. Remove from heat. Take two packages of
stuffin' mix, put in a large mixing bowl, and combine with the vegetables.
Add the green onion and cilantro. Let dressing cool before placing in turkey
or for a casserole put in a greased casserole dish and bake 30-45 minutes in
350-degree oven. Makes 10-12 1/2-cup servings.
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Russet Silver Dollar Potato "Chips"
6 medium russet potatoes
2 Tablespoons olive oil
Kosher salt and pepper to taste
Leaves of 6 fresh rosemary sprigs
1 Tablespoon Hungarian paprika
Preheat oven to 350 degrees F.
Slice potatoes into rounds, approximately 1/8" thick. Line a baking sheet with foil and coat lightly with olive oil. Place slices on the sheet in one layer, near each other on the pan. Season with kosher salt and pepper, paprika and rosemary leaves. Bake at 350 degrees F. for 12 minutes. Turn slices, season on second side and bake 12 minutes or until golden brown and crisp. Serve as a side dish.
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Parmesan Spinach Balls
(From Mrs. Cubbison's collection)
1 - 10-oz. package frozen spinach
1 cup Mrs. Cubbison's Stuffin' Mix, crushed to crumbs
1/3 cup Parmesan cheese
3 eggs, beaten
1 onion, chopped
4 tablespoons butter, melted
Preheat oven to 350 degrees F. Cook spinach according to package directions and drain well. Combine spinach with remaining ingredients, mixing well. Roll into walnut-sized balls and bake at 350 degrees F on an ungreased cookie sheet. These can be frozen before cooking. Without thawing, bake at 350 degrees F for 30 minutes. Serve hot or cold.
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