Herbed Bread Stuffing with Mushrooms and Sausage
Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.
1 1/2 pounds peasant-style white bread (I used a garlic loaf, not garlic BREAD, but a fresh loaf baked with garlic)
4 (4-ounce) links sweet turkey Italian sausage (I used Gimme Lean Soy sausage crumbles, which are really good, instead of turkey sausage. It comes in a tube like regular ground sausage)
2 teaspoons butter
1 pound cremini mushrooms, quartered
Cooking spray
2 cups chopped onion
1 1/4 cups chopped carrot
1 1/4 cups chopped celery
1/2 cup minced fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 (14-ounce) can fat-free, less-sodium chicken broth
Preheat oven to 400°.Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.Reduce oven temperature to 350°.
Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.
Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.
Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.
Yield: 12 servings (serving size: about 1 cup) CALORIES 208 (27% from fat); FAT 6.2g (sat 1.7g,mono 1.9g,poly 1.2g); IRON 2mg; CHOLESTEROL 68mg; CALCIUM 46mg; CARBOHYDRATE 25.9g; SODIUM 635mg; PROTEIN 13.6g; FIBER 4.1g Cooking Light, NOVEMBER 2004
Brussels Sprouts with Bacon-Horseradish Cream
Makes 6 servings, 1 cup each
Ingredients
1 ½ pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped (I used turkey bacon)
¼ cup reduced-fat sour cream or lowfat Greek yogurt
2 teaspoons prepared horseradish
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
4 strips crisp-cooked bacon, finely chopped (I used turkey bacon)
¼ cup reduced-fat sour cream or lowfat Greek yogurt
2 teaspoons prepared horseradish
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
Instructions
1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes. 2. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.
Roasted Beets with Feta
Yields: 4 servings
"This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer."
INGREDIENTS:
4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving. *Note I made the beets the day before and then sliced and heated them up before dinner and did the rest.
Honey-Brined Turkey
Bon Appétit | November 1999
by Janet Fletcher
Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours. Yields: 4 servings
"This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer."
INGREDIENTS:
4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving. *Note I made the beets the day before and then sliced and heated them up before dinner and did the rest.
Honey-Brined Turkey
Bon Appétit | November 1999
by Janet Fletcher
The bird gets its incredible moistness from being soaked overnight in a brine enhanced by thyme, garlic cloves and honey."Because of the brining process, we don't recommend stuffing this turkey."
***Note when brining a turkey always make sure it's labeled "All Natural" or "Wild" or "Organic" because otherwise this will be too salty with the saline solutions that other kinds of turkeys are soaked in before selling.
Yield: Makes 14 to 16 servings
***Note when brining a turkey always make sure it's labeled "All Natural" or "Wild" or "Organic" because otherwise this will be too salty with the saline solutions that other kinds of turkeys are soaked in before selling.
Yield: Makes 14 to 16 servings
Turkey:
1 19- to 20-pound turkey
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
2 tablespoons olive oil
5 cups (about) canned low-salt chicken broth.
For turkey: 1 19- to 20-pound turkey
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
2 tablespoons olive oil
5 cups (about) canned low-salt chicken broth.
Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes.
*Note I made this with a 15lb turkey. To brine something this big you need a large pot or a bucket. Then put the lid on it and set out in garage (if you have cold winters) or in a fridge with a lot of space.You can do the bag, but it will be big too.Also my 15lb Turkey only took 2-1/2-3 hours to cook.
We've made our pumpkin pie even richer by adding maple syrup.
Crust: (I didn't use this crust recipe- see below)
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
3 1/2 tablespoons ice water
Cooking spray
Filling: 1/2 cup sugar
1/3 cup maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup evaporated fat-free milk
1 (15-ounce) can pumpkin
Yield: 8 servings (serving size: 1 wedge)
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.Preheat oven to 425°.
To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.
CALORIES 267 (25% from fat); FAT 7.5g (sat 4.1g,mono 2.2g,poly 0.5g); IRON 2mg; CHOLESTEROL 72mg; CALCIUM 129mg; CARBOHYDRATE 44.5g; SODIUM 152mg; PROTEIN 6.3g; FIBER 2.6g Cooking Light, NOVEMBER 1999 Essential Eating Well Pie Pastry
Makes about 14 ounces dough, enough for one 9- to 11-inch pie or tart.
* Note I added 1/4 cup fresh ground flax seed swapped for 1/4 cup of the wheat flour. I also used less butter. It was perfect!
Ingredients
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
4 tablespoons cold butter (½ stick), cut into small pieces
1 tablespoon canola oil
¼ cup ice water, plus more as needed
1 large egg yolk
1 teaspoon lemon juice or white vinegar
¾ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
4 tablespoons cold butter (½ stick), cut into small pieces
1 tablespoon canola oil
¼ cup ice water, plus more as needed
1 large egg yolk
1 teaspoon lemon juice or white vinegar
Instructions
Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Tips-Refrigerate for up to 2 days or freeze for up to 3 months.
Nutrition Information Per 8 servings: 166 calories; 8 g fat (4 g sat, 1 g mono); 41 mg cholesterol; 19 g carbohydrate; 3 g protein; 1 g fiber; 82 mg sodium; 16 mg potassium.
But all these recipes, even with my substitutions noted, were really really good! I highly recommend them.
Per 10 servings: 133 calories; 6 g fat (3 g sat, 1 g mono); 33 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 65 mg sodium; 13 mg potassium. Per 12 servings: 110 calories; 5 g fat (3 g sat, 1 g mono); 28 mg cholesterol; 13 g carbohydrate; 2 g protein; 1 g fiber; 54 mg sodium; 11 mg potassium.
Well that's about it. I also made potatoes but I don't really use a recipe for those. I used 5lbs red potatoes, boil them, then mash with buttermilk, a teensy bit of butter (like 1-2 tbls depending on how many potatoes), some roasted garlic (roast whole head wrapped in foil with a little olive oil for about 40 min then squeeze out cloves), and salt of course. These are easy to make a day before and reheat the day of.
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