foodnetwork.comRoasted Turkey
1.
Select a turkey that is plump and meaty with smooth, moist-looking skin. The skin should be creamy colored. The cut ends of the bones should be pink to red in color.
2.
If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water or quickly in the microwave, following the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. A whole turkey can be safely thawed in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often.
3.
Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the cavity of turkey lightly with salt if desired, but do not salt the cavity if you will be stuffing the turkey.
4.
Stuff the turkey just before roasting--not ahead of time. Fill the wishbone area (the neck) with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. Fill the body cavity lightly with stuffing; do not pack the stuffing because it will expand during roasting. Tuck the drumsticks under the band of skin at the tail, or tie or skewer the drumsticks to the tail.
5.
Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or margarine. It is not necessary to add water or to cover the turkey. Place a meat thermometer in the thickest part of thigh muscle, so thermometer does not touch bone. [Go to website for timetable] . Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through.
6.
Roast until the thermometer reads 180°F (for a whole turkey) and the juice is no longer pink when you cut into the center of the thigh. The drumstick should move easily when lifted or twisted. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.
Stuffing
-3/4 cup butter or margarine
-2 large celery stalks, chopped
-1 medium onion, chopped (1/2 cup)
-9 cups soft bread cubes (15 slices)
-1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
-1 teaspoon salt
-1/2 teaspoon ground sage
-1/4 teaspoon pepper
1.
Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
2.
Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
3.
Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
Broccoli Three Cheese Bake
-1 can (2.8 oz) French-fried onions
-2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
-1 package (3 oz) cream cheese, cut into cubes
-1/4 cup chopped red bell pepper, if desired
-1/2 teaspoon red pepper sauce
1.
Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
2.
In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
3.
Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.
Baked Corn Pudding
1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso® plain bread crumbs
3 tablespoons butter or margarine, melted
1.
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2.
In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
3.
In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
4.
Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
High Altitude (3500-6500 ft): Use 3/4 cup flour.
Mashed Potatoes
-12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
-3/4 to 1 cup milk
-1/2 package (8-ounce size) cream cheese, cut into cubes and softened
-1/2 cup butter or margarine, softened
-1/2 teaspoon salt
-1/8 teaspoon pepper
1.
Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
2.
Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.
Homemade Whole-Wheat Rolls
1 cup water
2 tablespoons butter or margarine, softened
1 egg
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups Gold Medal® whole wheat flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast
Additional butter or margarine, melted, if desired
1.
Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer.
2.
Select Dough/Manual cycle. Do not use Delay cycle.
3.
Remove dough from pan, using lightly floured hands; place on lightly floured surface. Cover dough and let rest 10 minutes.
4.
Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double in size. Dough is ready if indentation remains when touched.
5.
Heat oven to 375°F. Uncover rolls. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on cooling rack.
Chocolate-Peanut Butter Cupcakes
-1 box Betty Crocker® SuperMoist® yellow cake mix
-1 1/4 cups water
-1/4 cup vegetable oil
-3 eggs
-3/4 cup creamy peanut butter
-1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
-4 oz vanilla-flavored candy coating (almond bark)
-4 oz semisweet baking chocolate
-24 Hershey®'s Kisses® milk chocolates, unwrapped
1.
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.
In large bowl, beat cake mix, water, oil, eggs and peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes. Frost cupcakes with frosting.
4.
Line cookie sheet of waxed paper. In separate small microwavable bowls, microwave candy coating and baking chocolate uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Place coating and chocolate in separate resealable food-storage plastic bags; snip off tiny corner of each bag. Pipe coating and chocolate into feather shapes, about 3 inches long and 2 1/2 inches wide (see diagram). Refrigerate coating and chocolate about 5 minutes until set.
5.
When set, peel feathers off waxed paper and insert into cupcakes. Place milk chocolate candy on each cupcake for head of turkey.
bettycrocker.com
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