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Roast Turkey with Stuffing
12 pound turkey, fresh or defrosted
1/2 cup of water
1/2 cup of dry sherry
Basting sauce
2 tablespoons of dry sherry
1 teaspoon of crushed fresh garlic
1/4 teaspoon of ground black pepper
1 teaspoon of ground black pepper
1 1/2 teaspoons of paprika
1 teaspoon of brown sugar
Remove the package containing the giblets and neck from the cavities of the turkey. (You may have to release the legs from a band of skin or a wire or plastic lock in order to remove the giblets and neck.) Rinse the turkey, inside and out, and dry it with paper towels. Trim off any excess fat.
Transfer the turkey to a rack in a large roasting pan. Return the legs to the wire or plastic lock of band of skin, or loosely tie the legs together with a cord. Fold the wings back and underneath the bird.
Pour the water and sherry into the bottom of the roasting pan. Combine the basting sauce ingredients in a small bowl, and brush the sauce over the skin of the bird. Completely enclose the bird in aluminum foil, crimping the foil around the edges of the pan to seal.
Bake at 325ºF. for 3 1/4 to 4 hours. During the last 30 minutes of cooking, remove the foil and baste with the pan juices.
When turkey is done, a thermometer inserted in the thigh will read 180º to 185ºF. and the drumsticks will move easily in the sockets. Remove the turkey from the oven, and allow it to sit, loosely covered with foil, for 20 minutes before carving. Yield 16 servings
Cranberry Wild Rice Stuffing
1 cup of uncooked brown rice
1/2 cup of uncooked wild rice
1 medium onion, chopped
1 cup of thinly sliced celery, include leaves
1 bay leaf
1 teaspoon of dried rosemary or 1 tablespoon of fresh
3 cups of chicken broth or water
1 teaspoon of chicken bouillon granules
1/4 teaspoon of ground white pepper
1 cup of whole berry cranberry sauce
Combine all of the ingredients except for the cranberry sauce in a 2 1/2 quart pot. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer without stirring for 45 to 50 minutes, or until the liquid has been absorbed. Remove the pot from the heat and set aside, uncovered, for 5 minutes.
Coat a 2 quart casserole dish with nonstick cooking spray. Stir the cranberry sauce into the stuffing mixture and loosely spoon the stuffing into the dish. Cover the dish with aluminum foil and bake at 350ºF. for 30 to45 minutes or until heated through. Serve hot. Yield: 12 servings
Holiday Waldorf Salad
6 cups of diced apples
2 1/2 cups of thinly sliced celery
1/4 cup plus 2 tablespoons of dark raisins
1/3 cup of chopped walnuts, optional
Dressing
1/4 cup plus 2 tablespoons of mayonnaise
1/4 cup plus 2 tablespoons of sour cream
In a large bowl, combine the apples, celery, raisins, and walnuts and stir to mix well.
In a small bowl, combine the mayonnaise with the sour cream, and stir to mix well. Add the mayonnaise mixture to the apple mixture, and toss to mix.
Cover the salad and chill for 1 to 3 hours before serving. Yield: 12 servings
Festive Fruit Salad
12 cups of vanilla yogurt
1 can (20 ounces) of pineapple chunks in juice, drained or 2 cups of fresh pineapple chunks
2 cans (10 ounces each) mandarin sections, membranes removed
4 large bananas, sliced
1/4 cup of flaked coconut
1 cup of miniature marshmallows
To make the yogurt cheese, place a cheesecloth lined funnel over a jar, and pour the yogurt into the funnel. Place the jar in the refrigerator overnight. The creamy white mixture that remains in the funnel is yogurt cheese. (There should be 1 cup of cheese.)
In a large bowl, combine the fruits and marshmallows, tossing to mix. Add the yogurt cheese to the fruit mixture, and toss to mix.
Cover the salad and chill for 1 to 3 hours before serving. Yield: 12 servings
Broccoli Casserole
1 1/2 cups of shredded Cheddar cheese
2 packages (10 ounces each) of frozen chopped broccoli, thawed and drained
1/3 cup of finely chopped onion
1/3 cup of egg substitute
1 3/4 cups of dry curd or cottage cheese
2 tablespoons of unbleached flour
1/4 teaspoon of ground white pepper
3 tablespoons of finely ground cracker crumbs
Set aside 1/2 cup of the grated Cheddar cheese. Combine the rest of the cheese and all of the remaining ingredients except for the cracker crumbs in a large bowl, and stir to mix well.
Coat a 2 1/2 quart casserole dish with nonstick cooking spray. Place the broccoli mixture in the dish, sprinkle with the cracker crumbs, and spread the reserved cheese over the top.
Bake at 350ºF. for 50 minutes or until the top is golden brown. Let sit for 5 minutes before serving. Yield: 12 servings
Easy Mashed Potatoes
8 medium potatoes
1/2 cup of nonfat dry milk powder
3 tablespoons of butter flavored sprinkles
1/4 teaspoon of ground white pepper
Peel the potatoes, and cut them into chunks. Place the potatoes in a 4 quart pot, and add water just to cover. Bring the potatoes to a boil over high heat. Reduce the heat to medium , cover and cook for 10 minutes, or until the potatoes are soft.
Drain all but about 2/3 cup of water from the pot, reserving the drained water. Add the dry milk powder, butter flavored sprinkles, and pepper to the potatoes, and mash them with a potato masher until smooth. If the potatoes are too stiff, add a little of the reserved cooking liquid. Serve immediately. Yield: 12 servings
Pineapple Sweet Potato Casserole
3 pounds of sweet potatoes, about 6 medium large
2 cans (8 ounces each) of crushed pineapple in juice, undrained
1/4 teaspoon of ground cinnamon
4 teaspoons of butter flavored sprinkles
1/3 cup of chopped pecans or golden raisins, optional
1 3/4 cups of miniature marshmallows
To cook the sweet potatoes in a conventional oven, bake them at 400ºF. for about 45 minutes or until tender. To cook in a microwave oven, prick each potato in several places with a fork, and microwave at HIGH for about 15 minutes or until tender. set aside to cool; then peel and cut into bite size pieces.
Place the potato pieces in a large bowl and toss with all of the remaining ingredients except the marshmallows. Coat a 2 1/2 quart casserole dish with nonstick cooking spray, and place the sweet potato mixture in the dish. Top with the marshmallows.
Bake at 350ºF. for 35 to 40 minutes or until the sweet potato mixture is bubbly and the top is lightly browned. If the top stars to brown too quickly, loosely cover the dish with aluminum foil during the last 10 minutes of baking. Serve hot. Yield: 12 servings
Baked Pumpkin Custard
1 1/2 cups of canned or mashed cooked pumpkin
1 can (12 ounces) of evaporated skim milk
1 3/4 cups of fat free egg substitute
1/3 cup of orange juice
1 1/2 teaspoons of vanilla extract
1/2 cup of light brown sugar
1 1/2 teaspoons of pumpkin pie spice
Place all of the ingredients in a blender or food processor, and process until smooth.
Coat a 2 quart soufflé dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water.
Bake at 350ºF. for about 1 hour and 15 minutes or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight and serve. Yield: 8 servings
Nutritional Facts (per 2/3 cup serving)
Calories: 131
Cholesterol: 0mg
Fat: 0.2g
Fiber: 0.9g
Protein: 8.6g
Sodium: 131mg
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