Thanksgiving Recipes!

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Thanksgiving Recipes!

Post  Guest on Fri Nov 06, 2009 2:54 pm

Here is where we will post some Thanksgiving Recipes!! Recipes written in GREEN are healthy recipes.

Enjoy!

Guest
Guest


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Apple-Shallot Roasted Turkey

Post  Guest on Fri Nov 06, 2009 2:58 pm

Apple-Shallot Roasted Turkey

Prep Time: 30 mins
Cook Time: 2 h 10 mins
Total Time: 2 h 40 mins

Ingredients

•12 pounds turkey
•2 tablespoon oil, canola
•2 tablespoon parsley, fresh
•3 sprig(s) parsley, fresh
•1 tablespoon sage, fresh
•3 sprig(s) sage, fresh
•1 tablespoon thyme, fresh
•3 sprig(s) thyme, fresh
•1 teaspoon salt, Kosher
•1 teaspoon pepper, black ground
•1 1/2 pounds shallot(s)
•1 medium apple(s), tart
•3 cup(s) water

Preparation

1. Position rack in lower third of oven; preheat to 475°F.

2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock.

3. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.

4. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat.

5. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.

Roast the turkey until the skin is golden brown, 45 minutes.

6. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint.

7. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.

8. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil.

9. Make Cider Gravy. Let the turkey rest for 20 minutes. Remove the string and carve.

Guest
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Gingered Cranberry-Raspberry Relish Recipe

Post  Guest on Fri Nov 06, 2009 3:00 pm

Gingered Cranberry-Raspberry Relish Recipe

Prep Time: 10 mins
Rest Time: 3 h
Total Time: 3 h 10 mins

Ingredients
•12 ounce(s) cranberries, fresh
•1/2 cup(s) sugar, granulated
•1/2 cup(s) ginger, crystallized, minced
•3 cup(s) raspberries

Recipe Tip:
To make ahead: Cover and refrigerate for up to 1 week.

Preparation
Pulse cranberries in a food processor until coarsely chopped.

Transfer to a medium bowl. Stir in sugar and crystallized ginger.

Gently stir in raspberries-it's fine to crush some of them.

Cover and refrigerate for at least 3 hours to let the flavors combine.

Guest
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Green and Yellow Beans with Wild Mushrooms Recipe

Post  Guest on Fri Nov 06, 2009 3:01 pm

Green and Yellow Beans with Wild Mushrooms Recipe

Prep Time: 35 mins
Total Time: 35 mins

Ingredients
•1 pounds beans, green, trimmed
•1 pounds beans, yellow wax, trimmed
•3 tablespoon oil, olive, extra virgin
•2 clove(s) garlic, minced
•8 ounce(s) mushrooms, assorted wild, such as chanterelle, oyster or porchini, trimmed and sliced
•1/2 teaspoon salt, Kosher, divided
•pepper, black ground, to taste

Preparation
1. Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.

2. Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute.

3. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.


4. Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.

Guest
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Pear, Prosciutto, & Hazelnut Stuffing Recipe

Post  Guest on Fri Nov 06, 2009 3:02 pm

Pear, Prosciutto, & Hazelnut Stuffing Recipe

Prep Time: 20 mins
Cook Time: 1 h 25 mins
Total Time: 1 h 45 mins

Ingredients
•3 teaspoon oil, olive, extra virgin
•4 ounce(s) prosciutto, thinly sliced, cut into ribbons
•2 cup(s) onion(s), chopped
•2 cup(s) fennel bulb(s), diced
•1/4 cup(s) shallot(s), minced
•2 teaspoon sage, fresh, minced
•2 teaspoon thyme, fresh, minced
•1 teaspoon rosemary, fresh, minced
•8 cup(s) baguette, stale, preferably multi-grain (not sourdough), cut into 1/2 inch cubes
•2 medium pear, bosc, ripe but firm, chopped
•1/3 cup(s) parsley, flat-leaf, chopped
•1/3 cup(s) nuts, hazelnuts, toasted, chopped
•14 ounce(s) broth, reduced-sodium chicken
•1/4 teaspoon salt
•pepper, black ground, to taste

Preparation
1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.


3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes.

4. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.


5. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

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