Garlic And Herb Roasted Turkey
Total time: 3 hours 45 minutes
- 1 12-14 lb. turkey, thawed (if frozen)
- 2 heads garlic, halved horizontally
- 1 lemon, halved
- 4 small onions, quartered
- 14 sprigs fresh thyme
- 2 tbsp. olive oil
- 2 large carrots, cut into 2-in. pieces
- 2 stalks celery, cut into 2-in. pieces
- 3/4 c. low-sodium chicken broth
- kosher salt
- Fresh herbs (for serving)
- Heat oven to 375 degrees F. Working on a baking sheet, remove giblets and neck of the turkey from the cavities. Reserve the neck and discard the giblets. Using paper towels, pat the turkey dry. Stuff the garlic, lemon, half the onions and 10 sprigs thyme into the main cavity.
- Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Rub the turkey with the oil and season with 1 teaspoon salt.
- Place the turkey neck, carrots, celery, the remaining onions and the remaining thyme in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it.
- Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 2.5 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
- Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board. Cover loosely with foil and let rest for at least 25 minutes. Reserve the pan and its contents for gravy. Carve the turkey and garnish with herbs as desired.
Serves: 6 – 8
Total time: 20 minutes
- 1 c. sugar
- 1 c. water
- 1 12-oz. package fresh cranberries
- 2 tsp. orange zest
- kosher salt
- In a small saucepan over low heat, combine sugar and water until sugar dissolves.
- Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.
- Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.
Total time: 1 hour
- 1 batch vanilla cake batter
- 1 container of orange food color paste
- 1/2 c. heavy cream
- 13 oz. white chocolate chips
- 2 c. chocolate hazelnut spread
- 6 cinnamon sticks, cut in half
- Preheat oven to 350 degrees F. Grease and flour two 12-cavity mini Bundt cake pans. (Or bake in two batches.)
- Fold in 1 tsp of food coloring. Divide the batter among the Bundt cake cups, filling them 3/4s full. Bake until the tops spring back when touched, 12 – 15 minutes. Let cool in the pan for 15 minutes before turning out onto a wire rack. Chill in the freezer for 20 minutes, or until firm.
- Make the ganache: In a microwave-safe bowl, combine heavy cream and white chocolate chips and microwave on high in 1-minute intervals, stirring for 2 minutes in between, until there are no lumps. This should take 2-3 minutes.
- Measure out 1/2 c ganache and stir in 1/4 tsp food coloring. Set aside. Leave the remainder white.
- Once cakes are firm, use a serrated knife to level each mini Bundt so the bottoms are flat.
- Place the cakes back into the pan for stability and use a teaspoon to dig out a 1/4″-deep trench all around the center hole, leaving 1/4″ of cake on both sides. Repeat for all cakes.
- Place the chocolate hazelnut spread into a zip-seal bag and cut off a small corner. Pipe the spread into the trench to just below level with the cake.
- Place the orange ganache mixture into a zip-seal bag, snip off a corner, and pipe a thin line along the outer and inner rims of the cakes. Pair up the cakes, turning one upside down and placing it on top of the other, to glue together. Refrigerate for 15 minutes to set.
- Place the white ganache into a zip-seal bag and cut off a small corner. Pipe the ganache over the cakes, starting in the center and allowing the ganache to drip down the sides. Place a piece of cinnamon stick in the center of each cake to be the stem.
Total Time: 1 hour
- 3 tbsp. Butter
- 2 celery stalks, thinly sliced
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 1 tbsp. fresh thyme leaves
- kosher salt
- Freshly ground black pepper
- 10 c. soft pretzels, toasted and left out to harden
- 3 c. low-sodium chicken broth
- 2 large eggs, beaten
- Preheat oven to 350°. In a large skillet over medium heat, melt butter. Add celery, onion, and carrots and cook until softened and tender, 10 -12 minutes, then stir in thyme and season with salt and pepper.
- Add pretzels to a large bowl with vegetable mixture and pour in broth and eggs. Toss until combined and season with salt and pepper.
- Butter a 9″-x-13″ baking dish, then spoon in stuffing mixture and bake until cooked through and golden, 35 – 40 minutes.
Green Bean Casserole
Green Bean-and-Barley Chicken Casserole
Serves: 4 – 6
Total Time: 1 hour 20 minutes
- Cooking spray, for baking dish
- 4 tbsp. unsalted butter, divided
- 1/2 sweet onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp. all-purpose flour
- 1/3 c. dry white wine
- 1 1/2 c. chicken stock
- 4 oz. 1/3-less-fat cream cheese, cut into pieces
- 1 oz. Parmesan cheese, grated (about 1/4 c.)
- kosher salt
- Freshly ground black pepper
- 2 c. shredded rotisserie chicken
- 3 c. cooked pearl barley (from 1 uncooked c.)
- 8 oz. green beans, steamed and chopped
- 1/4 c. chopped fresh flat-leaf parsley
- 1 c. crumbled cheese crackers
- Preheat oven to 425 degrees F. Lightly grease a 2-quart baking dish.
- Melt 3 tablespoons butter in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until caramelized, 8 – 10 minutes. Whisk in flour and cook, whisking constantly, 1 minute. Gradually whisk in wine and stock. Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 4 – 6 minutes.
- Whisk in cream cheese, one piece at a time, then Parmesan, until smooth. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken, barley, green beans, and parsley. Transfer mixture to the prepared pan.
- Melt the remaining tablespoon butter in a microwave-safe bowl. Add cheese crackers and stir to coat; sprinkle over casserole. Bake until golden and bubbly, 25 – 30 minutes.
- Let stand 10 minutes before serving.
Pumpkin Cheesecake Fries
Total time : 20 minutes
- 1/3 c. pumpkin pie filling
- 1/3 c. cream cheese, softened
- 12 slices soft white bread, crusts removed
- 6 tbsp. butter, divided
- 1 c. cinnamon sugar
- Caramel, warmed (for serving)
- In a medium bowl, whisk together pumpkin pie filling and cream cheese until smooth.
- Using a rolling pin, roll bread slices into thin, flat squares. Spread a thin layer of the pumpkin-cream cheese mixture over each slice and roll up tightly. These are your “fries.”
- In a large nonstick skillet over medium heat, melt 2 tablespoons butter. Working in batches, add pumpkin fries to the skillet, seam side-down. Cook, turning often, until all sides are golden, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more fries.
- Roll cooked pumpkin cheesecake fries in cinnamon sugar until coated. Serve warm with caramel for dipping.