Thanksgiving Recipes - Phase 2

iVillage Member
Registered: 03-19-2003
Thanksgiving Recipes - Phase 2
3
Sun, 11-14-2004 - 6:44am

From the official site:






Roast Turkey with Herbs






Serves 10
Description
A glistening roast turkey, while making a striking centerpiece of most holiday tables, often becomes horribly dry after hours in the oven. The secret to a juicy turkey is to invest some time soaking your bird in a saltwater solution known as brine. For this recipe, all you need to brine your own is a clean garbage bag, two gallons of water, and two cups of kosher salt. Place the turkey and the brining solution in the garbage bag. Then place the bag in a roasting pan and leave it in the refrigerator to soak overnight. If you intend to buy a bigger or smaller bird, figure on 1½ pounds per person.
 

Ingredients
1 12-pound turkey, brined overnight
1 dried ancho pepper
1 celery stalk
3 large, fresh sage leaves
1 fresh bay leaf or 2 dried
2 sprigs fresh thyme
3 large shallots
1 teaspoon cumin seeds, whole
2 tablespoons dried sage
1 tablespoon ground cumin
2 tablespoons ground pepper
2 tablespoons dried thyme
2 tablespoons kosher salt
1/2 cup extra-virgin olive oil

Instructions
Preheat oven to 425°F. Remove turkey from brine and pat dry inside and out. Tie together celery, fresh sage, thyme sprigs, and bay leaf into a bundle and place inside body cavity along with ancho pepper and shallots. Mix ground cumin, pepper, dried thyme, dried sage, and salt with olive oil. Carefully loosen turkey’s skin without tearing from the breast and legs, and massage oil and spice mixture all over and under the skin. Tie the end of the drumsticks together over the body opening and tuck the wingtips underneath. Place on roasting rack in large roasting pan and roast in oven for 30 minutes.

Reduce oven temperature to 350°F and continue to roast for another 2 to 2 ½
hours, basting every 30 minutes until an instant-read thermometer stuck into the thickest part of the thigh registers 170°F. Remove from oven and let turkey rest on serving platter while you continue with making the gravy. Discard the contents of the turkey cavity except for the shallots. Pour off all the liquid and solids from the roasting pan into a saucepan to make gravy.


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Shallot and Walnut Gravy






Serves 10

Ingredients
4 roasted shallots from turkey
1 cup sauvignon blanc or other full-bodied white wine
1 cup reduced-sodium chicken broth, plus additional if needed
2 tablespoons cornstarch or arrowroot
1 tablespoon walnut oil


Instructions
1. Using a slotted spoon, scoop shallots from turkey cavity; coarsely chop and set aside. Discard remaining contents of cavity.

2. Pour roasting pan juices into a medium bowl; spoon off any fat. Place roasting pan on stovetop, straddled over 2 burners over high heat. Add wine and 1 cup broth; bring mixture to a boil. Using wooden spoon, scrape up any browned bits. Continue to boil until reduced by half, about 3 minutes. Pour into a large glass measuring cup; add degreased pan juices from bowl. Add enough broth if necessary to equal 3 cups liquid.

3. Pour mixture from measuring cup into heavy medium saucepan. Bring to a boil over high heat; reduce heat and bring to a simmer. Sprinkle cornstarch over liquid; whisk to combine. Add any accumulated juices form turkey platter. Simmer about 8 minutes, until gravy thickens enough to coat spoon lightly, whisking often. Add chopped shallots and walnut oil to gravy. Simmer 1 minute. Season with salt and pepper to taste.


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Bulgur Stuffing






Serves 2

Ingredients
1 cups chicken broth
dash of salt
3 2/3 tablespoons cracked wheat bulgur
2/3 teaspoon extra-virgin olive oil
1/4 cup chopped mushrooms
3 tablespoons chopped celery
1 tablespoons chopped onion

Instructions
In small saucepan, bring chicken broth and salt to boil; add bulgur. Reduce heat; cover and simmer for 20 minutes, or until broth is absorbed and bulgur is tender. In small skillet, heat olive oil. Add vegetables and saute until onion is tender but not brown. Stir in cooked bulgur.

 


Susan :)

Susan :)

 

iVillage Member
Registered: 03-19-2003
Sun, 11-14-2004 - 6:46am



Jellied Cranberries






Serves 8

Ingredients
1 envelope (four 1/2-cup servings) sugar-free cranberry gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
2 cups fresh cranberries
2 teaspoons orange zest

Instructions
Stir boiling water into gelatin powder in medium bowl at least 2 minutes until completely dissolved. Measure ½ cup of cold water and add enough ice cubes to make 1 ¼ cups ice water. Add cold water and ice cubes to gelatin. Stir until slightly thickened. Remove any remaining ice. Set aside.

Add cranberries and orange zest to bowl of food processor or blender. Process until finely chopped (do not puree). Add to dissolved gelatin. Mix well. Cover and refrigerate until set (about 3 hours).

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Whipped Sweet Potatoes






Serves 2

Ingredients
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)


Instructions
Peel potatoes and chop into medium-sized chunks. Cover with water in large pot and boil until pieces are easily pierced with a fork. While sweet potatoes cook, toast pecans on rimmed cookie sheet. Remove sweet potatoes from water, add buttermilk, margarine, and spices and mash together. With hand mixer or immersion blender, whip potatoes until smooth. Transfer potatoes to serving dish and top with chopped pecans. Serve immediately or keep warm uncovered in a 200-degree oven.


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Individual Pumpkin Souffles






Serves 8

Ingredients
2 whole eggs
2 egg whites
1 1/4 cups canned pumpkin
1/4 cup fructose or sucralose
pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1 1/4 cup evaporated skim milk
1/2 tablespoon vanilla extract
Fat-free whipped topping (optional)

Instructions
Preheat oven to 300°F. Lightly spray 8 4-ounce ramekins with nonstick spray. In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the fructose or sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup mixture. Place the ramekins in a baking dish and add enough warm water to come 2/3 of the way up the cups. Bake 40 minutes or until knife inserted in center of custard comes out clean. Remove from oven. Serve warm or room temperature and top with fat-free whipped topping, if desired.


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Whole-Wheat and Sage Stuffing






Serves 8

Ingredients
1 16-ounce can fat-free chicken stock
1 cup onion, diced small
1/2 cup celery, diced small
2 tablespoons extra-virgin olive oil
1 large egg, lightly beaten
2 teaspoons rubbed sage
1/4 teaspoon ground pepper
8 slices whole-wheat bread (crusts removed), cut into 1/2-inch cubes

Instructions
Preheat oven to 350°F. Heat oil in skillet and saute onions and celery until translucent. Remove from heat and let cool. Cut bread into 1/2-inch cubes and set aside. In a large bowl, mix bread, vegetables, egg, sage, salt, and pepper. Spray 1 1/2-quart casserole dish with nonstick spray. Bake until down, about 30 minutes.


Susan :)

 

iVillage Member
Registered: 03-19-2003
Sun, 11-14-2004 - 6:46am



Sweet Potatoes With Roasted Fennel and Tarragon






Serves 2
Description
Sweet potatoes, also often sold as “yams,’’ are a fantastic source of antioxidants, but traditional Thanksgiving recipes that call for maple syrup and brown sugar can banish this favorite from your South Beach Diet menu. Instead, complement the natural flavor of the sweet potatoes with the delicacy of fennel and fresh tarragon.

Susan :)

 

iVillage Member
Registered: 03-05-2004
Mon, 11-15-2004 - 9:12am
Hi Susan,

Thank you *so* much for posting these. It's definitely time to start thinking about the big day!

I just wanted to add that brining the turkey is a fabulous way to go, just be *sure* to really rinse the turkey well after you take it out of the brining solution (the recipe doesn't mention this). Otherwise, it will be way too salty! I also wouldn't add any salt to the turkey before cooking it.

Thanks again,

Rebecca