Thanksgiving

            TURKEY ROLL

 

4 slices turkey breast meat, 1/3-1/2” thick

Stuffing (below)

2-3 tsp. flour

1 Tbsp. butter

1/4 c. Madeira or Marsala

3/4 c. chicken broth

STUFFING:

1 Tbsp. butter

Large shallot, minced

Clove garlic, minced

1/4 tsp. crushed dry sage

1/4 lb. mild pork sausage/ground pork

1/4 tsp. crused dry red

1/4 tsp. crushed dry red pepper flakes

1/4 tsp. crushed dry thyme

2 slices day-old bread

Salt/Pepper to taste

Place turkey slices between two sheets of waxed paper and pound to 1/4-inch thickness. Working with one turkey slice at a time, mound 1/4 of the stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks. Place flour on a plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about five minutes (some stuffing may spill out). Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, seven-10 minutes. Serve turkey with gravy and any stuffing in skillet. To make stuffing heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about five minutes. Add sausage, breaking up with fork and cook until browned. Do not drain fat. Add sage, red pepper flakes and thyme. Crumble bread and add to mixture. Cook over low heat five minutes to blend flavors. Season to taste with salt and pepper. Serves two.

 

SWEET POTATO CASSEROLE

 

5 large sweet potatoes

3 large eggs

2/3 c. granulated sugar

2/3 c. butter

1/3 c. heavy whipping cream

1 tsp. vanilla

1/2 tsp. nutmeg

1/2 tsp. allspice

1 c. packed brown sugar

1/2 c. flour

1 c. finely chopped pecans

1/3 c. butter

Cook sweet potatoes covered with water in large kettle until tender. Peel and mash in large bowl. Add eggs, 2/3 cup sugar, 2/3 cup butter, whipping cream, vanilla, nutmeg and allspice. Mix together with sweet potatoes and pour into greased two-quart casserole. Top with mixture of brown sugar, flour, pecans and butter. Bake at 350° for 60 minutes.

 

I tried this quick bread recipe last week and it was delicious! The glaze made it extra special.

 

PUMPKIN BREAD/ORANGE SPICE GLAZE

 

3/4 c. vegetable oil

4 eggs

1 (15 oz.) can pumpkin puree (I used 2 cups)

2 c. granulated sugar

1/4 c. orange juice

3 1/2 c. all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1/2 tsp. ground cloves

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 1/2 c. chopped nuts

GLAZE:

1 c. confectioners’ sugar

1/3 c. orange juice

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

In large mixing bowl cream together oil, eggs, pumpkin and sugar. Stir in orange juice. In another bowl sift together flour, baking powder, soda, salt, cloves, cinnamon and nutmeg. Combine with pumpkin mixture and mix. Fold in one cup of the nuts. Spoon batter into two greased 8-inch by 4-inch loaf pans Sprinkle remaining nuts on top. (I put all the nuts in the batter, none on top.) Bake in 350° for 50-60 minutes or until tester comes out clean. Cool in pans 10 minutes, then turn out onto wire racks. Combine all glaze ingredients. Drizzle over bread while bread is still warm, not hot.

 

ALMOND TURKEY PIE

 

1 c. grated Cheddar cheese

1 Tbsp. flour

3 c. chopped cooked turkey

1 c. mayonnaise

1 1/2 c. diced celery

1 Tbsp. lemon juice

2/3 c. chopped toasted almonds

1/4 tsp. salt

1/2 tsp. oregano

1/4 tsp. black pepper

1 refrigerated pie shell dough

In large bowl mix together 3/4 cup grated cheese and flour, stir in chopped turkey, diced celery, mayonnaise, 1/3 cup almonds, lemon juice, oregano, salt and pepper. On lightly floured surface, roll out dough to rectangle shape to fit a 9-inch by 13-inch baking dish. Transfer dough to dish being careful not to stretch pastry. Turn under edges and flute to seal. Spoon turkey mixture into crust. Sprinkle with remaining cheese and almonds. Bake in preheated 350° oven for 30 minutes or until lightly browned and thoroughly heated. Makes eight servings.

 

I hope you all have a 

wonderful Thanksgiving holiday!

 

 

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