Happy Turkey Day!
Linda Cahill of The Pampered Chef is back to offer us some delicious Thanksgiving recipes and cooking tips.
She thoughtfully included two recipes for those pesky leftovers.
I encourage you to visit https://www.pamperedchef.biz/lindacahill to see all the wonderful kitchen tools and recipes.
Be sure to look for some delicious side dishes to go with your bird and don't forget about dessert. Look for Linda on Facebook at Linda Cahill and The Pampered Chef.She always has some useful tips and tricks for your meal prep and presentation easier and more enjoyable.
ROSEMARY-HERB ROASTED TURKEY
1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 onion, cut into wedges
2–3 fresh thyme sprigs
2 tbsp (15mL) vegetable oil
2 tbsp (15mL) Rosemary Herb Seasoning Mix
Preheat the oven to 325°F. Remove the neck and giblets from the body and neck cavities; cook and reserve them for use in stuffing or gravy, if desired. Rinse the turkey inside and out and pat dry with paper towels. Lift the wing tips up toward the neck, then tuck them under the back of the turkey. Place the lemon, onion and thyme inside the body cavity. Tie the ends of the legs together with cotton string. Place the turkey, breast side up, on the rack in the Roasting Pan.
Brush the skin with oil using the Chef's Silicone Basting Brush. Sprinkle with the rub. Roast the turkey 3-4 hours or until the Pocket Thermometer registers 180°F in the thickest part of the thigh and the juices run clear. (To prevent overcooking, loosely cover the turkey breast with aluminum foil when the turkey is about two-thirds done. Check for doneness about 30 minutes before the turkey is expected to be done.)
Remove the turkey from the oven and let it stand 20 minutes. Using the Meat Lifters, carefully remove the turkey from the Roasting Pan to the Large Cutting Board with Wells. Cut the string from the legs and discard. Carve the turkey using the Forged Chef's Knife.
Yield: Varies depending on size of turkey servings of 4 ounces
Nutrients per serving:
Calories 240, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 95 mg, Carbohydrate 0 g, Protein 32 g, Sodium 75 mg, Fiber 0 g
U.S. Diabetic exchanges per serving: 4 meat (0 carb)
HOMESTYLE TURKEY BREAST
1 bone-in turkey breast (5-6 pounds)
1 can (14.75 ounces) turkey gravy
1 cup water
2 tablespoons Dijon mustard
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 325°F. Rinse turkey with cold water; pat dry. Trim excess fat, if necessary. Place, breast-side up, in Deep Dish Baker.
Juice lemon; pour juice into Small Batter Bowl. Add remaining ingredients; mix well. Pour gravy mixture over turkey, coating well.
Bake 30 minutes; baste turkey with pan juices. Continue baking 2 hours, 30 minutes to 3 hours, basting every 30 minutes until meat registers 170°F in thickest part of turkey breast and juices run clear. Remove baker to cooling rack; let stand 10 minutes before carving.
For gravy, strain pan juices; skim off fat, if necessary. Carve turkey into slices using Carving Set. Serve with gravy.
Yield: 10 servings
TURKEY CRANBERRY WREATH
LEFTOVER THANKSGIVING TURKEY? CREATE THIS IMPRESSIVE WREATH FEATURING A WARM CRANBERRY-STUDDED TURKEY FILLING.
2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups (12 ounces) chopped cooked turkey
1/2 cup sliced celery
3 tablespoons snipped fresh parsley
1/2 cup sweetened dried cranberries
1 cup (4 ounces) shredded Swiss cheese
1/4 cup walnuts, coarsely chopped
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller®. (Points will overlap in center; do not seal.)
Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix ’N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®.
Yield: 10 servings
Nutrients per serving:
Calories 390, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 24 g, Protein 16 g, Sodium 550 mg, Fiber less than 1 g
If desired, 2 cups chopped cooked chicken can be substituted for the turkey.
Use the Turkey Cranberry Wreath to transform leftover Thanksgiving turkey.
TURKEY AND WILD RICE SOUP
1 cup grated carrots
1 cup sliced mushrooms
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 tablespoon butter or margarine
1/2 cup all-purpose flour
2 cans (14-14 1/2 ounces each) chicken broth
1 can (12 ounces) low-fat evaporated milk
1 1/2 cups cooked wild rice
1 cup diced cooked turkey
1/4 cup slivered almonds, toasted
Grate carrots using Ultimate Mandoline. Slice mushrooms using Egg Slicer Plus®. Chop celery and onion using Food Chopper.
Melt butter in (3-qt.) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
Stir in flour. Gradually add broth and milk, whisking until blended using Silicone Sauce Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
Meanwhile, place almonds in (8-in.) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.
Yield: about 7 1/2 cups or 6 servings of 1 1/4 cups
Nutrients per serving:
Calories 240, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 28 g, Protein 16 g, Sodium 620 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 1 1/2 starch, 1 1/2 medium-fat meat (1 1/2 carb)
For convenience, this recipe can be made with quick-cooking or frozen cooked wild rice. Prepare rice according to package directions before stirring into soup.