Recipe:
Golden Roasted Turkey
This deliciously moist roasted turkey is surprising in its ease of preparation. Exactly what you remember from Thanksgiving dinners of old only better. While you can prepare this turkey recipe without the brining step, we highly recommend you give it a try as this process produces wonderfully succulent meat. When set on the table, this beautiful bird is guaranteed to elicit oohs and aahs.
Ingredients
1 (14- to 15- pound) turkey
Salt
1 teaspoon dried thyme
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 yellow onions, roughly chopped
2 cups gluten-free chicken broth
1/2 cup white wine
4 tablespoons (1/2 stick) butter, melted
Pepper to taste
Method
Brine the turkey overnight (at least 12 hours) by submerging it completely in a salt water solution made from a ratio of 1/2 cup salt to one gallon water. (Alternately, you may brine the turkey for 4 hours using a ratio of 1 cup salt to one gallon water). Rinse the turkey well and pat it dry.
Preheat oven to 350°F.
Mix thyme, carrots, celery and onions together in a small bowl. Stuff turkey cavity with the vegetable mixture and scatter any remaining vegetables around the bottom of a roasting pan. Pour broth and wine over vegetables in pan.
Arrange a rack over the vegetables in the pan and arrange the turkey on top of it, breast side down. (You may use either a flat rack or a V-rack). Brush half of the melted butter all over the turkey, then season with pepper. Reserve remaining butter for later use.
Roast turkey for two hours, breast side down, basting once. Remove from oven and turn turkey breast side up, being careful not to pierce the skin. Brush turkey with the remaining butter and season again with pepper.
Return turkey to oven and continue roasting until a thermometer inserted in the thickest part of the thigh reaches 165°F, about 2 hours more.
Set turkey aside to let rest for 30 minutes, then carve and serve, drizzled with the pan drippings.
Easy Turkey Gravy
The trick here is to make the backbone of the gravy ahead of time-while you're waiting for the turkey to cook or even the day before-and then add the flavorful drippings later. No more whisking the lumps out of the gravy while everyone else is sitting at the table waiting to eat.
Ingredients
3 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups homemade turkey stock, or low salt chicken stock, heated to a simmer
Pan drippings from one turkey, with the fat poured off (in the roasting pan)
1/2 cup red or white wine
Sea salt, to taste
Ground black pepper, to taste
Method
Heat butter in a heavy large saucepan over medium-high heat until foaming. Add flour while whisking and cook for one minute, whisking continually. Pour in hot stock, while whisking continuously. Simmer while whisking occasionally for about a minute. Gravy can be made to this point up to two days ahead of time. Set aside, and refrigerate if not using immediately.
When you are ready to finish gravy, reheat it over medium heat. When turkey is done, remove from the roasting pan to rest, pour the excess fat from the pan, leaving drippings, and place the roasting pan on the stove burners over medium heat. Pour wine into the pan with drippings, stirring and scraping with a wooden spoon to loosen browned bits. Do not allow wine to completely cook down, but do cook it until alcohol smell has dissipated. Pour wine and loosened browned bits into warm gravy and cook at a simmer for about 5 to 10 minutes. Season to taste with salt and pepper.
Nutrition
Per 1/2 cup serving (145g-wt.): 110 calories (50 from fat), 6g total fat, 3g saturated fat, 4g protein, 8g total carbohydrate (0g dietary fiber, 2g sugar), 15mg cholesterol, 320mg sodium.
Green Beans with Goat Cheese, Cranberries and Bacon
A simple topping of goat cheese, crispy bacon and sweet-tart cranberries adds great flavor to green beans.
Ingredients
1/4 pound turkey bacon, roughly chopped
1 1/2 pounds green beans, washed and trimmed
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
2/3 cup dried cranberries
1 (4-ounce) log goat cheese, crumbled
1/4 cup chopped parsley
Salt and pepper to taste
Method
Cook turkey bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate to let drain.
Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.
Nutrition
Per serving (about 4oz/121g-wt.): 160 calories (90 from fat), 10g total fat, 4g saturated fat, 15mg cholesterol, 330mg sodium, 14g total carbohydrate (3g dietary fiber, 7g sugar), 6g protein.
Creamy Mashed Potatoes and Parsnips
Parsnips, which look a bit like cream-colored carrots, add flavor and texture to otherwise traditional mashed potatoes. Stir in a handful of chopped green onions or grated cheddar cheese before serving, if you like.
Ingredients
4 pounds Yukon gold potatoes, peeled and cut into chunks
1 pound parsnips, peeled and cut into chunks
1 cup milk, hot
6 tablespoons unsalted butter
Freshly ground white pepper
Salt and pepper to taste
Method
Place potatoes and parsnips in a large pot, cover with water and bring to a boil. Reduce heat and summer until tender, 20 to 25 minutes. or until potatoes are very tender. Drain well, return to pot, add milk and butter and mash until almost smooth (or leave slightly chunky, if you prefer). Season with salt and pepper and serve.
Nutrition
Per Serving (292g-wt.): 300 calories (80 from fat), 9g total fat, 6g saturated fat, 7g protein, 46g total carbohydrate (5g dietary fiber, 4g sugar), 25mg cholesterol, 810mg sodium.
Spiced Grilled Sweet Potatoes
A simple spice rub makes a tasty complement to grilled sweet potatoes. Serve alongside grilled pork, chicken or other vegetables.
Ingredients
4 medium sweet potatoes (about 3 pounds), scrubbed well
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
2 tablespoons apple cider vinegar
1/4 cup olive oil
Method
Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, 5 to 7 minutes. Drain well. When cool, slice potatoes lengthwise.
Mix together salt, spices and apple cider vinegar; add oil in a slow stream. Brush this mixture on sweet potatoes.
Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.
Serve potatoes warm.
Warm Winter Greens Salad
For a variation on the typical green salad, try this warm winter version. Gently sautéed curly endive or escarole and radicchio create the base, while capers, olives, currants, pine nuts and orange zest make this salad dance in your mouth. Add crisp bacon, grilled sausage, or prosciutto for a heartier dish.
Ingredients
2 tablespoons canola oil
1 bunch curly endive or escarole (about 3/4 pound), roughly chopped
1 head radicchio (about 3/4 pound), cored and roughly chopped
2 tablespoons oil-packed capers, drained
12 Kalamata olives, pitted and sliced
1/2 teaspoon red pepper flakes
3 tablespoons dried currants
1 tablespoon extra virgin olive oil (optional)
Juice of 1 lemon
3 tablespoons toasted pine nuts, walnuts, hazelnuts or pecans
1 tablespoon orange zest
Method
Heat oil in a large pot or wok over medium high heat. Add endive and radicchio and cook, stirring constantly, until just wilted, about 5 minutes. Add capers, olives, pepper flakes and currants and cook, tossing gently, for another 15 seconds. Drizzle with olive oil and lemon juice and sprinkle pine nuts and orange zest on top. Serve immediately.
Spiced Cranberry Sauce with Chardonnay and Orange Zest
This tart sauce has a hint of spice that enriches the flavor of the cranberries. Serve with turkey and dressing or spoon it over ice cream, yogurt, pancakes or waffles.
Ingredients
10 ounces (about 3 cups) fresh or frozen cranberries
1 cup dry chardonnay
1/3 cup sugar
1 teaspoon orange zest
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Method
In a small pot, combine cranberries, chardonnay, sugar, zest, ginger and nutmeg, cover and simmer for 15 minutes. Using a potato masher or whisk, mash sauce until most of the cranberries pop. Cook, uncovered, until thickened, about 15 minutes more. Serve hot or room temperature.
Nutrition
Per serving (about 2oz/70g-wt.): 70 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 12g total carbohydrate (1g dietary fiber, 10g sugar), 0g protein.
Pumpkin Apple Pie
For those of us who can never decide which pie we like best, this pie is the best of both worlds. With apple pie on the bottom and pumpkin pie on top, everyone wins! Serve with scoops of vanilla ice cream for an extra treat.
Ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)
Method
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.
Nutrition
Per Serving (131g-wt.): 220 calories (80 from fat), 9g total fat, 3g saturated fat, 3g protein, 33g total carbohydrate (2g dietary fiber, 23g sugar), 35mg cholesterol, 350mg sodium.
Old Fashioned Pecan Pie
Pecan pie is always best with a scoop of vanilla ice cream or a spoonful of whipped cream on top. Dust slices of the pie with a bit of ground cinnamon for a treat.
Ingredients
3 eggs
1/2 cup honey
1/3 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons butter, melted and cooled
1 1/2 cups pecan pieces
1 (9-inch) prepared pie crust (in pie pan)
Method
Preheat oven to 400°F.
Beat eggs in a mixing bowl with a wire whisk or rotary beater. Beat in honey, maple syrup, vanilla and salt. Add cooled butter and pecan pieces and stir well. Pour into prepared pie crust and bake for 10 minutes. Reduce heat to 350°F and bake another 25 to 30 minutes, or until set but not dry. Cool to room temperature before serving.
Nutrition
Per serving (About 1 slice/94g-wt.): 390 calories (230 from fat), 26g total fat, 5g saturated fat, 5g protein, 37g total carbohydrate (2g dietary fiber, 27g sugar), 75mg cholesterol, 200mg sodium
Pumpkin-Cream Cheese Truffles
These truffles pair pumpkin with gingersnap and graham cracker crumbs. For the best results, chill truffles until you're ready to serve them.
Ingredients
2½ cups white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin purée
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners’ sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened
Method
Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.
Nutrition
Per serving (3 truffles/63g-wt.): 290 calories (150 from fat), 16g total fat, 10g saturated fat, 15mg cholesterol, 130mg sodium, 32g total carbohydrate (0g dietary fiber, 28g sugar), 3g protein.
Zucchini Bread
For a special treat or quick breakfast snack, toast slices of this fragrant quick bread and spread with apple butter or Neufchâtel cheese.
Ingredients
Natural cooking spray
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 egg
1/3 cup expeller pressed canola oil
1/3 cup unsweetened applesauce
2 tablespoons nonfat plain yogurt
3/4 cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1/3 cup finely chopped walnuts
Method
Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.
Nutrition
Per serving (about 3oz/76g-wt.): 230 calories (100 from fat), 11g total fat, 1g saturated fat, 20mg cholesterol, 220mg sodium, 30g total carbohydrate (3g dietary fiber, 16g sugar), 4g protein.
Frosted Spiced Cupcakes
It’s hard to believe when you taste them, but these sweet treasures are gluten free, egg free and dairy free. They’re also perfect for birthday parties, holidays or any occasion where there’s a reason to celebrate with moist, delicious cupcakes.
Ingredients
For the Cupcakes
1/2 cup canola oil
1/2 cup unsweetened almond milk or other non-dairy milk
1 (6-ounce) container plain coconut milk yogurt
3/4 cup sugar
1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
2 cups white rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
For the Frosting
1/4 cup vegan margarine, softened
1 1/2 cups powdered sugar
1 to 2 tablespoons unsweetened almond milk or other non-dairy milk
1/4 teaspoon gluten-free vanilla extract
Method
Preheat oven to 350°F. For the cupcakes, whisk together oil, almond milk, yogurt, sugar and egg replacer-water mixture in a large bowl. In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add flour mixture to milk mixture and stir to combine. Spoon batter into 16 paper-lined standard muffin tins, filling each about two-thirds full. Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely.
For the frosting, put margarine, sugar, almond milk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute. Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.
Nutrition
Per serving (1 cupcake/about 3oz/75g-wt.): 250 calories (90 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 170mg sodium, 39g total carbohydrate (1g dietary fiber, 22g sugar), 1g protein