TURKEY TIPS
Instead of basting your turkey in butter, try using apple
juice or apple cider. It will give your turkey a rich,
delicious flavor without adding a lot of extra fat. When
you are selecting slices of turkey for your plate, choose
white meat over dark meat, since it is lower in fat and
calories. You should also avoid eating the crispy skin,
since it is also a source of excess fat and calories.
APPLE BUTTER PUMPKIN PIE
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish
Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
NOTE
-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.
FENNEL-ORANGE CRANBERRY SAUCE
8 ounces frozen or fresh whole cranberries
1/2 navel orange, zested
1 whole navel orange, juiced
1/2 cup sugar
1/2 cup water
1/2 teaspoon fennel seeds
Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, until cranberries begin to break down and water evaporates, about 8 to 10 minutes. Remove from the heat and allow to cool before serving.
LOW SODIUM TURKEY STUFFING
Feel free to change the seasonings with such things as thyme and basil. You can
also
add other things like chestnuts or other nuts, mushrooms,
chopped
turkey giblets, etc.
The longer you let the bread cubes dry out before making the
stuffing, the more broth you will need. Many recipes also call
for melted butter or margarine, or butter pats on top during
baking, leave these out in the interest of reduced fat.
This mixture can of course also be used for stuffing the bird.
8 cups Stuffing Bread,Cubed Or Crumbled
2 cups LOW SODIUM Chicken Or Turkey Broth
1 cups Onion,Chopped
1/2 cups Celery,Chopped
2 tsp. Tarragon
1 tsp. Sage
1 tsp. Poultry Seasoning
1 1/2 tsp. Black Pepper
Combine all ingredients and toss lightly. Place in a greased
9x13 baking dish. Bake at 350 until heated through, about
30 minutes.
LOW FAT TURKEY GRAVY
4 Cups TURKEY BROTH and defatted pan juices
1/4 Cup cornstarch
1/4 Cup cold water
To taste salt and pepper
In a large saucepan, over medium heat, bring turkey broth
and pan juices to a boil. Meanwhile, blend cornstarch and
water until smooth. Whisking constantly, slowly add the
cornstarch mixture and continue stirring until the gravy is
thickened. Season to taste with salt and pepper (optional). Provides
16 servings at 1/4 cup per portion-- 12 calories, 10 mg
sodium, 2 carbs
NOTE
To defat pan juices, pour poultry drippings into a
glass measuring cup and refrigerate until the fat solidifies.
Remove the fat layer and discard.
SUGAR-FREE CREAMY PUMPKIN PIE
1 cup canned pumpkin
1/2 cup cold milk
1 pkg. sugar free INSTANT Vanilla pudding
1 tsp. pumpkin pie spice
8 oz. lite Cool Whip thawed
1 graham cracker pie crust
Combine pumpkin, milk, pudding mix and pie spice in small mixer bowl. Blend for one minute. Fold in 2 1/2 cups of the whipped topping. Spoon filling into crust. Freeze until firm, about 4 hours. Top with remaining Cool Whip
Submit a Recipe
LIGHT & FLUFFY FRUIT DIP
1 cup of Cream Cheese
1 16oz jar of Marshmillow Puff
Simply mix cream cheese and marshmillow puff until smooth and creamy.
Best served with thinly sliced unpeeled Braeburn Apples.
APPLE-GARLIC LOAVES
3 medium Granny Smith apples (about 1 lb.), cored
1 tablespoon butter
4 large cloves garlic, coarsely chopped
1/2 cup quick-cooking or regular rolled oats
1/2 cup packed brown sugar
1 tablespoon lemon juice
2 20-ounces loaves purchased ciabatta bread or other crusty bread
3 tablespoons butter, melted
Thinly slice one and a half of the apples; coarsely chop remaining apples. In a large skillet melt the 1 tablespoon butter. Add apples, garlic, and oats. Cook over medium heat for 5 to 8 minutes or until apples start to soften, stirring occasionally. Remove from heat; stir in brown sugar and lemon juice. Use immediately to top bread. Or transfer to a medium bowl; cover and chill up to 24 hours.
Preheat oven to 375 degree F. Place loaves on a large baking sheet.* Brush tops of loaves with melted butter. Spoon half the apple mixture onto each loaf, pressing mixture in slightly. Bake, uncovered, for 10 minutes or until warmed through. Transfer to a cutting surface. Slice carefully to avoid dislodging apples. Makes 24 servings.
*NOTE
If the loaves do not have flat tops, slice off the rounded portions to make flat surfaces.
ORANGE GRAVY
2 blood oranges or regular oranges, quartered
2 large bunches seedless purple or red grapes
1 recipe Maple-Tarragon Glaze
1 recipe Orange Gravy
When Turkey is 3/4 done add quartered oranges and grapes to roasting pan;
Remove turkey from oven; reserve drippings.
Prepare Orange Gravy. Arrange turkey on a platter with roasted oranges and grapes. Serve with Orange Gravy.
ORANGE GRAVY
Place the drippings from roasted turkey in a 2-cup glass measure. Add enough orange juice to equal 1-1/2 cups. Place in a medium saucepan. Combine one 14-ounce can chicken broth and 2 tablespoons cornstarch; stir into orange juice mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Season to taste with salt and pepper.
MAPLE-TARRAGON GLAZE
Glaze for a turkey or chicken
In a medium saucepan combine
1/4 cup chopped fresh tarragon or 1-1/2 teaspoons dried tarragon,
1-1/2 teaspoons finely shredded orange peel,
1-1/2 cups orange juice,
3/4 cup maple syrup,
1/3 cup tarragon vinegar,
1 teaspoon dry mustard,
1/2 teaspoon salt,
1/4 teaspoon pepper.
Bring to boiling, stirring frequently (watch carefully as mixture will bubble up); reduce heat. Boil gently, uncovered, for 30 to 35 minutes or until mixture reaches a glazing consistency, stirring occasionally. (You should have about 1 cup).
VEGETABLE-PUREE GRAVY
3 sprigs fresh thyme
3 bay leaves
2 large fresh parsley stems (1 cup)
1 large onion, chopped (1 cup)
Wing tips, giblets, and neck of turkey (but not the liver)
2 large carrots, cut into chunks
2 large stalks celery, cut into chunks
4-1/2 cups cold water
1 tablespoon cornstarch
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the bouquet garni, place thyme sprigs, bay leaves, and parsley stems in the center of a double-thick, 8-inch square of 100-percent-cotton cheesecloth. Bring the corners of the cheesecloth together and tie with clean string.
Place the bouquet garni; onion; wing tips, giblets, and neck; carrot; celery; and water in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, very gently for 1-1/2 hours while the turkeyis roasting. Cool for 1 hour.
Remove wing tips, giblets, neck, and bouquet garni from the stock; discard. Place the vegetables and cooled stock ina blender container or food processor bowl. Cover and blend or process until nearly smooth (you should have about 2-3/4 cups).
The ideal time to prepare the gravy is while the turkey is standing after being removed from the oven. Place the turkey on a cutting board, preferably one with a ridge to collect the juices. Skim fat from drippings; reserve 3 tablespoons of the fat in roasting pan. While the pan is still hot, pour the pureed stock into the 3 tablespoons fat, scraping all the bits and pieces off the roasting pan with a large wooden spoon or spatula.
Mix cornstarch with cold wine until dissolved. Add all at once to the pureed mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 2 minutes more. Season to taste with salt and pepper. Makes about 3 cups (14 servings).
ORANGE SYRUP
In a small saucepan stir together
1 cup orange juice
2 tablespoons honey
2 1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.
GINGER SYRUP
1 1/2 cups water
1 1/2 cups sugar
6 ounces fresh ginger root
1/8 teaspoon Chinese Five Spice
Combine the water and sugar in a small pot and bring to a
simmer. Slice the ginger root into thin pieces (no need to
peel) and add to the sugar syrup. Over low heat, simmer
the ginger root for 35 to 45 minutes, uncovered. When the
syrup has reduced to about 3/4 cup, remove from heat and
strain. Discard the ginger. Add the Chinese Five Spice to
the hot syrup, stir to blend, and let cool. Store in a clean
glass jar with a tight lid in the refrigerator. The syrup will
keep under refrigeration for up to 6 months. could easily use an apple or pumpkin pie
spice in place of the Chinese Five Spice.
fRUIT STUFFED TURKEY
Submit a Recipe
Instead of stuffing the turkey with stuffing, use fruit. Apples, oranges and cranberrys. Stuff the bird with the fruit. Smear a little butter all over the bird,season (W/ poultry seasoning) and dust the bird with a little flour,(the flour and butter togeather adds a crispyness and thickens the water.) add water to the bottom of the pan.
The fruit adds alot of moisture to the turkey and it is awesome.
HARVEST FRUIT STUFFING
1 can (14 1/2 ounces) SwansonŽ Chicken Broth
1/4 cup apple juice
1 cup cut-up mixed dried fruit
1 stalk celery sliced (about 1/2 cup)
1 medium onions chopped (about 1/2 cup)
5 cups Cubed Herb Seasoned Stuffing
In large saucepan mix broth, apple juice, dried fruit, celery and onion. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Remove from heat. Add stuffing. Mix lightly.
Spoon into 1 1/2-quart casserole. Bake at 350°F. for 20 minutes or until hot.
