<<Disclaimer: Verify this information before applying it to your situation.>>
Here are a few of my favorite (and my guests) Thanksgiving recipes. If
anyone needs a specific recipe please E-mail me and I will check my
files. Happy eating from New Hampshire!
Cornbread Stuffing
INGREDIENTS FOR 8 SERVINGS:
Cornbread
3 cups Buttermilk 1 cup Low fat sour cream
2 cups Veggie oil 4 cups Yellow Corn Meal (good quality)
1 Tbs sugar 2 eggs
1 Tbs onion powder 2 tsp baking soda
2 tsp dry rubbed sage 1-1/2 tsp salt and pepper
Stuffing
9 Tbs soft butter or marg 1 med onion, chopped
1 cup diced celery 1/2 cup parsley
1/4 cup good chicken stock
INSTRUCTIONS:
Well before the big day, make cornbread: In large bowl, beat with a
fork, eggs, buttermilk and sour cream with oil.
In a different bowl, toss all dry ingredients with hands. Stir in
liquid till just mixed. Pour into a pammed 13/9x2 pan.
Bake on bottom rack fo4 20 minutes at 425.
Turn out onto a rack to cool. When cold, wrap in plastic wrap and
freeze or chill till needed.
Stuffing:
Melt 4 Tbs butter in large skillet and saute onions for 15 min.
Add 1 Tbs butter and celery and saute 10 min. Add parsley and
chill in airtight container.
When ready to stuff bird, bring cornbread and veggie mix to room
temp., discard darn edges of bread, crumble rest into large bowl,
stir in veggie mix. Melt 4Tbs butter and drizzle over, toss. Sprinkle
with stock to moisten. Makes 4 quarts.
Cranberry Cheesecake
1 lb Fresh Cranberries 1-1/3 cup sugar
1/3 cup Orange Juice 4 eggs (or substitute)
2 lbs Room Temp cream Cheese (I use reduced fat type)
1-1/3 cup sugar 2 cups low fat sour cream
1/3 cup sugar 1 tsp vanilla
2 cups Crushed GF cookies 3 Tbs melted butter or marge
1 cup sugar
Serving sauce
1 cups sugar 1/2 cup water
2 tsp grated orange peel
INSTRUCTIONS:
Add melted butter to cookie crumbs till just moistened, and press
into the bottom and 1" up the side of a spring form pan. (crust
is not mandatory)
Combine berries, sugar and OJ in a sauce pan, bring to a boil, stir
till sugar melts. Simmer till berries pop (10 minutes). Cool
completely.
Using electric mixer, beat cheese and sugar till well blended, add eggs
1 at a time. Set aside.
Preheat oven to 350.
If not using crust, pam a spring form pan and gently pour filling into
the pan. Spoon 1 cup of cranberry mix over cheese mix and using a
knife, swirl into a marble effect.
Bake 1 hour (do NOT shut off oven). Mix sour cream, sugar and
vanilla in bowl, and gently level cake with a spoon. Spread with
sour cream topping, bake 5 minutes.
Cool on rack in pan. Cover tightly with plastic wrap and chill
overnight.
For serving sauce, add 1 cup sugar to to water and bring to a boil.
Add berries and orange peel, stir and serve over cake. This cake freeze
well.
Harvest Soup
3 lbs Butternut or acorn squash 1 med onion, coarsely chopped
2 Granny Smith apple, peeled and cored
2 Carrots, peeled and coarsely chopped
1 sm Potato, peeled and cubed
4 cups Chicken stock 2 tsp curry powder
1 tsp salt 1/2 tsp White pepper
Peel, seed and cube squash, reserve seeds.
Place chicken stock in large pot and bring to a boil. Turn heat
to medium and add squash, apple, onion and carrot. Cook till all
veggies are tender.
Strain mexture, reserving liquid. Puree in food processor till
smooth. combine puree with the reserved liquid and place back on
the stove on med. heat. Add seasonings, adjust.
Let simmer for 10 minutes. If too thick, thin with apple cider or
juice.
Ladle into bowls, garnish with toasted seeds.
Mederia Gravy for Turkey
4 Tbs Cornstarch 7-1/2 cups Good stock (chicken/turkey)
1/3 cup Maderia 1/4 cup Chopped fresh parsley
6 Tbs Pan drippings, fat removed 1 clove garlic, finely minced
Heat drippings over head heat, slowly stir in cornstarch till golden
paste forms (7 minutes).
Whisk in stock slowly, add maderia and garlic.
Cook 20 minutes till thick and bubbly. Mix in parsley. Keep warm and
serve. Smells wonderful!
Remember, don't use a wooden spoon on any sauce that you are
trying to thicken. Small cracks in your spoon can carry bacteria that
will prevent sauce from thickening.
Mushroom Canapes
1 lb Mushrooms 1 finely chopped onion
1 tsp salt 1/4 tsp pepper
1/2 cup melted marge 1 Tbs oregano
1 lg lemon, juiced
Wash mushrooms, remove stems. Plate on buttered baking dish, top side
down.
Mix remaining ingredients together, fill each cap with this mix.
Place in med (350) oven and bake till done (30 minutes. Serve warm.
Pumpkin Spice Bread
1/4 cup Oleo 1/2 cup sugar
4 eggs (or substitute) 1/2 cup milk (skim is OK)
1/4 cup Dark Molasses 2 Tbs Dark Rum
1 cup Pumpkin, cooked 1 tsp Baking powder
1 tsp Baking soda 2/3 cup Sweet rice flour
1-2/3 cup brown rice flour 1/2 tsp each, ginger, allspice, nutmeg,
cloves, cinnemon
Cream oleo and sugar together in bowl (or food processor), add
eggs one at a time and mix till fluffy. Add milk, molasses, rum
and pumpkin. Mix well.
Sift all dry ingredients except spices, into a large bowl. Add spices
and egg mixture and mix on med speed 2-3 minutes.
Pam 3 mini loaf pans, 1 8" loaf pan or bundt pan and pour mix in.
Bake 1 hr and 10 minutes for bundt or single loaf, 40 minutes for
small mini loaf pans.
Freezes very well wrapped tightly.
Wild Rice Stuffing
5 cups Good chicken stock 1 cup wild rice
2 bay leaves 2 cups white rice (Uncle Ben's)
6 Tbs No-salt butter or marg 1 large onion, chopped
4 stalks celery, minced 1 garlic clove, minced
1 cup minced fresh parsley 1 cup minced green pepper
1 cup chestnuts in small pieces 1 cup currents
2 cups Granny Smith Apples 1 cup Pine nuts (toasted)
1 Tbs cinnamon 1-1/2 tsp Poultry Seasoning (Bells)
Simmer wild rice in stock with bay leaves for 15 minutes, add white
rice and 2 tsp salt. Simmer 30 minutes covered. Let stand for 10
minutes off heat.
Melt Marg or butter in very large pan and saute onions, garlic, celery
and pepers, 12 minutes, add parsley, chestnuts, apples, currents, pine
nuts, spices and cooked rice. Mix well. Add more stock if too dry.
Rub inside of turkey with butter and season with salt and pepper,
fill loosly with stuffing. If cooking in casserole, pam dish and add a
little stock if dry.
This makes a ton of stuffing, I freeze what is left over (uncooked)
and have it later in the year when I have turkey again.
|
