Cider-Roasted Turkey with Bacon-Apple Cider Gravy
(Main Course)
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For a change of pace, substitute a 9-pound capon for the turkey.
Serves 8
Preparation: 15 minutes
Cooking: 2 hours, 20 minutes
Marinating: Overnight
1 (11-pound) fresh or frozen turkey, thawed
21/2 cups apple cider, divided
11/4 teaspoons black pepper, divided
1 teaspoon salt, divided
2 thyme sprigs
1 small Granny Smith apple, quartered
2 3/4 cups fat-free, less-sodium chicken broth, divided
2 cups frozen pearl onions, thawed
2 thick bacon slices, cut crosswise into strips
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
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Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Place turkey in a heavy-duty, jumbo zip-top plastic bag and add 2 cups cider; seal and marinate in refrigerator overnight, turning bag occasionally.
Preheat oven to 450°.
Remove turkey from bag, reserving marinade. Place turkey, breast side up, in a shallow roasting pan. Pour reserved marinade over turkey. Sprinkle 1 teaspoon pepper and 1/2 teaspoon salt on skin and in body cavity. Lift wing tips up and over back; tuck under turkey. Place thyme sprigs and apple in body cavity. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Cover loosely with foil. Bake at 450° for 10 minutes. Reduce oven temperature to 325° (do not remove turkey from oven); bake an additional 45 minutes. Add 1 3/4 cups broth and onions to pan; return to oven immediately. Bake, uncovered, an additional hour or until thermometer registers 180°. Place turkey on a serving platter; cover with aluminum foil. Let stand at least 25 minutes. Discard skin, sprigs, and apple.
Remove onions from pan with a slotted spoon, set aside, and keep warm. Place a zip-top plastic bag inside a 2-cup glass measuring cup. Pour turkey drippings into bag. Add remaining 1/2 cup cider to roasting pan; cook over medium-high heat 2 minutes, scraping pan to loosen browned bits. Add to turkey drippings in bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.
Cook bacon in a large saucepan over medium heat until crisp. Add flour to bacon drippings in pan; cook 1 minute. Gradually add remaining 1 cup broth and cider mixture, blending with a whisk. Stir in 1/4 teaspoon pepper and 1/2 teaspoon salt; cook over medium heat until thick (about 10 minutes), stirring frequently. Stir in onions and chopped thyme.
Serving size: 6 ounces turkey and 1/4 cup gravy.
Per serving: 319 Calories (24% from fat); Fat 8.3g (sat 2.8g, mono 2.5g, poly 1.8g); Protein 39.5g; Carbohydrate 18.6g; Fiber 0.6g; Cholesterol 114mg; Iron 3.2mg; Sodium 620mg; Calcium 45mg
Cornmeal Angel Biscuits
(Breads)
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These biscuits are even better served with honey.
Serves 32
Preparation: 25 minutes
Cooking: 25 minutes
Rising: 2 hours or overnight
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
11/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chilled butter, cut into small pieces
2 cups low-fat buttermilk
Cooking spray
2 teaspoons yellow cornmeal
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Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup cornmeal, and next 4 ingredients (sugar through baking powder) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover; chill dough at least 2 hours or overnight.
Preheat oven to 450°.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 21/2-inch biscuit cutter into 32 biscuits. Place on 2 ungreased baking sheets. Coat tops of dough with cooking spray; sprinkle tops evenly with 2 teaspoons cornmeal. Let stand 20 minutes. Bake at 450° for 12 minutes.
Serving size: 1 biscuit.
Per serving: Calories 102 (28% from fat); Fat 3.1g (sat 1.8g, mono 0.9g, poly 0.2g); Protein 2g; Carbohydrate 16.3g; Fiber 0.7g; Cholesterol 8mg; Iron 0.8mg; Sodium 194mg; Calcium 12mg
Garlic Mashed Potatoes
(Side Dishes)
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Serves 12
Preparation: 15 minutes
Cooking: 15 minutes
3 pounds (3/4-inch) cubed peeled Yukon gold or red potatoes
8 cloves garlic, peeled
1 1/4 cups low-fat buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
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Place potatoes and garlic in a large saucepan; cover with water, and bring to a boil. Cook 15 minutes or until very tender; drain. Return potato mixture to pan; add remaining ingredients; mash with a potato masher.
Serving size: 1/2 cup.
Per serving: Calories 103 (3% from fat); Fat 0.4g (sat 0.2g, mono 0.1g, poly 0.1g); Protein 3.3g; Carbohydrate 22g; Fiber 1.9g; Cholesterol 1mg; Iron 0.9mg; Sodium 229mg; Calcium 42mg
Dilled Baby Carrots (Side Dishes)
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Serves 12
Preparation: 5 minutes
Cooking: 8 minutes
6 cups baby carrots (about 11/2 pounds)
2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon chopped fresh dill
2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
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Place carrots in a saucepan; cover with water, and bring to a boil. Cook 8 minutes or until tender; drain. Return carrots to pan; toss with remaining ingredients until butter is melted.
Serving size: 1/2 cup.
Wishing you and yours a Happy, Healthy and Yummy THANKSGIVING Holiday. Bon Appetit!
I THANK YOU ALL for your Friendship and Support!
Cordially,
Jacques
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