November 18, 2002
Home for the Holidays
Photo courtesy of Family Features
The traditional roasted turkey-ready to carve and enjoy-is the centerpiece of a holiday feast that includes (clockwise from lower right) Potato Herb Biscuits, Curried Green Beans, Mashed Potatoes With Garlic, Parsley and Olive Oil, and No-Bake Peanut Butter Pie.
Perfect Roast Turkey
1 10-12 pound fresh turkey with Pop-Up Timer (serves 10-12)
1 stick unsalted butter, room temperature
2 tsp. each dried rosemary, thyme and sage
1 tsp. each dried marjoram and celery seed
Salt and freshly milled pepper
8 c. homemade turkey stock or canned chicken broth
Position rack in lowest oven position; preheat oven to 325¡F. Rinse turkey inside and out with cold water and pat dry. Pull wing tips up and tuck between wings and body and place turkey, breast side up, on a rack in an open roaster. Rub over with the softened butter.
Crush herbs together to release flavor and rub mixture over turkey. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 c. stock into the bottom of roaster and roast, basting all over every 30 minutes for about 2 hours (lift up the foil to reach the breast area).
Remove foil to allow breast skin to brown; roast for about another hour until the Pop-Up Timer indicates turkey is done. Remove from oven, loosen browned bits on the bottom of roaster and pour drippings into a 2-quart Pyrex measuring cup. Allow turkey to rest for at least 20 minutes. Serve in the Creations 4 1/2-quart Open Roaster.
Gravy: After drippings have settled for at least 5 minutes, skim off fat and reserve. Add enough stock or broth to drippings to make 6 cups. Add melted butter to reserved fat to make 1/2 c.. In a saucepan over low heat, heat the turkey fat mixture.
Whisk in 1/2 c. all-purpose flour and cook until lightly browned. Add drippings mixture and continue whisking until thickened, about 2 minutes. Keep gravy warm until serving.
Wild Rice Stuffing
1 c. dried cranberries
2 medium all-purpose potatoes
1 celery rib, cut in 1/2-inch slices
1 large leek, white part only, coarsely chopped
1 large shallot, coarsely chopped
1 medium red onion, coarsely chopped
3 Tbsp. unsalted butter
4 c. cooked wild rice (1 c. uncooked)
1 tsp. prepared dried poultry seasoning
1 c. reduced-fat chicken broth
Salt and freshly ground black pepper
In a bowl, cover cranberries with warm water to plump, 20 minutes. Drain and set aside.
In large saucepan, cover potatoes with water, cover and cook until tender when pierced with knife, about 45 to 60 minutes. Drain. When cool enough to handle, peel and chop coarsely.
While potatoes cook, hand chop or use food processor to dice celery, leek, shallot and onion until medium-fine.
In a large, non-stick skillet over medium-high heat, heat butter until bubbly. Immediately add chopped vegetables and saute until lightly colored, about 6 minutes. Add rice, cranberries, seasoning and chicken broth. Bring to boil, then reduce heat and simmer until rice softens, stiring occasionally, about 10 minutes. Remove pan from heat.
Using large, sturdy fork, mash warm potato into mixture in pan until texture becomes that of traditional dressing, about 3 minutes. Season to taste with salt and pepper. Dressing can now be cooled and refrigerated up to 2 days. To reheat, spread in 8-inch baking dish, cover with foil and bake in oven preheated to 350 degrees until heated through, about 30 minutes.
Makes 12 1/2-c. servings.
Per serving: 142 calories, 3 g. total fat (2 g. saturated fat), 25 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 23 mg. sodium.
Autumn Roasted Vegetables
3 carrots, peeled and cut in to 1-inch pieces
9-10 pearl onions, peeled and trimmed
2 c. Brussels sprouts, halved if large
1 medium sweet potato, peeled and cut into 1-inch pieces
1 Tbsp. extra-virgin olive oil
1/2 tsp. dried thyme
Salt and freshly ground black pepper, to taste
1 1/2 c. fat-free, reduced-sodium chicken or vegetable broth
1 Tbsp. chopped pecans for garnish (optional)
Preheat oven to 400 degrees.
In a mixing bowl, toss the vegetables with oil, thyme, salt and pepper. Transfer vegetables to a roasting pan. Add broth to pan. Roast for 45 minutes, stirring and turning carefully every 10 to 15 minutes. Check frequently for tenderness.
When vegetables are almost tender, turn oven up tp 425 degrees and roast 10 to 15 minutes more, until vegetables are lightly browned and tender. Serve hot, garnished with pecans, if desired.
Makes 4 servings.
Per serving: 121 calories, 4 g. total fat (less than 1 g. saturated fat), 21 g. carbohydrate, 4 g. protein, 4 g. dietary fiber, 260 mg. sodium.