In a small skillet, brown pork sausage with onion and celery. Do not drain. In a large bowl, combine bread cubes, parsley, Flavor Enhancer, salt, poultry seasoning, pepper, and margarine; mix well. Stir in water, apples, raisins, and sausage mixture, including drippings. Just before roasting, spoon stuffing into turkey; do not pack tightly. Roast turkey according to package directions.
Country Turkey with Mixed Vegetables
1 (15-oz.) can of mixed vegetables with liquid
1 (10-3/4 oz.) can cream of chicken soup
1 1/2 - 2 c. cooked turkey, cubed
1 c. tomato, chopped
1 1/2 c. cheddar cheese, shredded (reserve some for garnish)
1 c. refrigerated biscuits, Southern style
In a large saucepan combine mixed vegetables, soup, and turkey. Heat through over medium heat. Bake biscuits according to package directions.
Meanwhile, chop tomato and grate cheese. Add tomato and cheese to mixture in saucepan. Mix well. Spoon over hot biscuits and serve hot. Option: Spoon over toast or buttered noodles instead of biscuits. Top with crumbled crisp-fried bacon bits.
Roasted Turkey with Spicy Herb Rub
1 fresh turkey (10-12 lbs.)
2 tsp. Old Bay Seasoning
2 tsp. dried thyme
2 tsp. dried marjoram
2 Tbsp. Dijon mustard
1 tsp. paprika
2 large cloves garlic, peeled and mashed
2 Tbsp. unsalted butter
1 tsp. peanut oil
4 medium onions, unpeeled, cut in half crosswise
2 1/4 c. chicken broth
Preheat oven to 425 F. Mix Old Bay seasoning, thyme, marjoram, mustard, paprika, and garlic in bowl. Rub mixture over turkey, except the bottom. Truss and set aside.
In a large roasting pan, melt butter and oil over medium heat. Remove. Add the turkey, breast side up. Place onions in baking dish with 1/4 c. broth. Cover with foil. Roast for 1 hour 30 minutes to 1 hour 45 minutes, basting frequently, until juices run clear.
Remove turkey from oven and let sit for 5-10 minutes. Remove onions and puree in food processor. Add 2 cups broth to pan. Broil and reduce by one-half. Whisk in onion mixture until sauce lightly coats the spoon. Serve with sauce on the side.
Santa Fe Roast Turkey
1 8-oz. mesquite-grilled sausage or turkey sausage, halved, sliced 1/2 inch
3/4 c. butter or margarine
1 medium onion, chopped
1 large clove garlic, minced
2 stalks celery, chopped
1/2 each green pepper and red pepper, diced, or 1 large green pepper, diced
1 box (two 6-oz. packages equaling 6 cups) toasted corn bread stuffing
1 tsp. cumin, divided use
1 tsp. oregano, divided use
1 c. chicken broth
1/2 c. dry white wine or water
1 12- to 15-lb. turkey
Salt and pepper
3 Tbsp. butter, at room temperature
1 tsp. chili powder
1/2 tsp. garlic powder
In large skillet, brown sausage. Remove to paper towels. In same skillet, melt butter or margarine and saute onion and garlic until golden; add celery and peppers. Cook until tender.
In large bowl combine stuffing mix, sauteed vegetables, sausage, 1/2 teaspoon cumin, 1/2 teaspoon oregano, and chicken stock. Mix lightly. Stir in enough wine to moisten. Cool thoroughly.
Rinse turkey, pat dry with paper towels. Sprinkle inside with salt and pepper. Fill cavities lightly with stuffing; sew or skewer shut. Wrap extra stuffing in foil or place in baking dish to roast at least 30 minutes with turkey.
Cream butter with chili powder, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon oregano and garlic powder. Rub well into skin. Place turkey on rack in shallow roasting pan. Roast at 325 degrees 3 to 3 1/2 hours or until meat thermometer inserted in thickest part of breast registers 170 degrees and juices run clear when thigh is pierced.
Remove turkey from oven and let rest 15 minutes before carving and removing stuffing. Garnish platter with fresh oregano and celery leaves.
1 package (12 oz.) cranberries
1/2 c. water
2 tsp. grated orange peel
2 tsp. cornstarch
2 Tbsp. cold water
20 to 23 packets Equal sweetener or 5 to 6 tsp. Equal Measure
1/2 to 1 tsp. brandy extract (optional)
Heat cranberries, 1/2 cup water, and orange peel to boiling in medium saucepan. Reduce heat; cover and simmer 10 minutes or until soft. Mix cornstarch with 2 tablespoons water; stir into cranberries. Boil until thickened, about 1 minute. Remove from heat and let stand 2 to 3 minutes; stir in sweetener and brandy extract. Serve warm, or refrigerate and serve cold.
Traditional Pumpkin Pie
1 (9-inch) unbaked pastry shell
2 c. pure pumpkin (one 16-oz. can)
1 (14-oz.) can sweetened condensed milk (NOT evaporated milk)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Preheat oven to 425 F. In large mixing bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 F; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.