These recipes are compliments of LegalBeagle. I found them in a journal and thought we should all get to see them.
This will make it much easier to stay beachy on t-day. They look yummy. Thanks, LeagalB!
3 T grated lemon rind
1/4 c fresh lemon juice
3 T dried thyme
2 T dried rubbed sage
1 T cracked black pepper
1 t salt (sub. lite salt)
1 twelve pound fresh or frozen turkey (thawed)
2 sixteen oz. cans fat free, less sodium chicken broth
1. Combine first 6 ingredients and set aside.
2. Remove and discard giblets from turkey, reserving neck for gravy. Rinse turkey with cold water and pat dry. Trim excess fat.
3. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey. Rub spice mixture under loosened skin and in body cavity.
4. Preheat oven to 350 F.
5. Pour 1 can of broth into shallow roasting pan. Place turkey, breast side up, on a rack coated with cooking spray. Place rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure probe does not touch bone. Bake at 350F for 1 1/2 hours. Carefully pour remaining can of broth into pan. Bake an additional 1 1/2 hours of until meat thermometer registers 180 degrees.
6. Remove turkey from oven. Reserve pan drippings to make gravy. Cover turkey loosely with foil and let stand 15-20 minutes before carving. Discard skin. Serve with wild mushroom gravy.
But LegalBeagle, we don't know how to make wild mushroom gravy?!?!?! Oh, yes, you do...
Wild Mushroom Gravy
2 c water
3/4 c thinly sliced shallots
1/2 c thinly sliced carrot
1 turkey neck
1 c sliced button mushrooms
1 c thinly sliced shiitake mushroom caps (about 3.5 oz)
5 T all purpose flour (sub ww flour)
1 t red currant jelly (sub sf jelly)
1/4 t black pepper
1. Place a large ziplock plastic bag inside a 4 cup measure. Pour drippings from turkey roasting pan into bag; let stand 10 mins. and fat will rise to top. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 cups, stopping before fat layer reaches opening in bag. Reserve 2 T fat in bag (sub EVOO if you don't want to eat turkey fat); set aside.
2. Combine water, shallots, carrot, and turkey neck in med. saucepan and bring to boil. Cover, reduce heat, and simmer 30 mins. Strain cooking liquid through a sieve over bowl, reserving 3/4 c cooking liquid. Discard solids, reserving turkey neck. Remove meat from neck; chop. Add meat and reserved 3/4 c cooking liquid to defatted 2 cups of drippings in 4 cup measure.
3. Heat reserved 2 T fat (or EVOO) in a saucepan over med high heat. Add mushrooms, saute 2 mins. Add flour; coook 1 min. Gradually add cooking liquid mixture; cook 10 mins or until slightly thick, stirring occasionally. Remove from heat, stir in jelly and pepper.
Yield: 3 c (1/4 c = serving size)
[H]ere's my recipe for sausage and herb dressing. I am typing the recipe as it is, then in parenthesis, I am putting in the SB substitutions, where applicable:
2 T butter or stick margarine (substitute Smart Balance or EVOO)
2 four-ounce links Italian turkey sausage, crumbled
2 c chopped onion
2 c chopped fennel bulb
1/2 c chopped celery
3 garlic cloves, minced
1 1/2 c fat free, less sodium chicken broth
1/3 c chopped fresh parsley
1 1/2 t dried thyme
1 1/2 t dried oregano
1/2 t salt (lite salt)
12 c (one-inch) cubed French bread (about one 1 lb. loaf)(substitute sourdough or whole wheat or whole grain - IMO sourdough is best in this recipe)
1 c thinly sliced green onions
1 large egg, lightly beaten
1. Preheat oven to 375 F.
2. Melt marg. (or heat EVOO) in dutch oven over med-high heat. Add sausage and cook 4 mins or until browned. Add chopped onion, fennel, celery, and garlic; saute 8 mins. Stir in broth and next 4 ingredients, scraping pan to loosen browned bits.
3. Remove from heat. Stir in bread cubes, green onions, and egg.
4. Spoon into 13 X 9 inch baking dish coated with cooking spray. Bake at 375 F for 35 minutes. Yield: 13 servings (serving = 3/4 c)
Green Beans with Pan Roasted Red Onions
5 c water
1 lb green beans, trimmed (I like to leave them whole and just trim the ends off, but you can cut them up into small pieces if you desire.)
1 T EVOO
3 red onions, each cut into 8 wedges
1/2 c fat free, less sodium chicken broth
1 T balsamic vinegar
2 t brown sugar (substitute brown sugar twin or even splenda)
1/4 t salt (lite salt)
1/4 t fresh cracked black pepper
1. Bring water to a boil and add beans. Cook 6 minutes or until crisp-tender. Drain and keep warm.
2. Heat oil in large nonstick skillet over med-high heat. Add onion wedges, saute 8 mins or until browned. Add broth, cook 3 mins, stirring occasionally. Stir in vinegar and remaining 3 ingredients. Stir in beans, cover, and cook 2 minutes.
Yield: 12 servings (1/2 c each)
And how about a nice starch side dish as a complement?
Maple-Glazed Sweet Potatoes
8 c (1 inch) cubed peeled sweet potato (about 3 lbs)
4 c water
1/4 c lemon sections (about 1 large lemon, peeled and sectioned (be sure to remove white membrane from each section and use only flesh of lemon))
1/4 c packed dark brown sugar (substitute brown sugar twin)
3 T maple syrup (sub sugar free maple syrup)
2 T butter or stick margarine (sub Smart Balance)
1/2 t ground cinnamon
1/8 t ground red pepper
dash of salt (sub lite salt)
1. Combine first 3 ingredients in a large saucepan and bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with slotted spoon, reserving cooking liquid.
2. Bring cooking liquid to a boil, cook until reduced to 1/3 c (about 12 minutes). Stir in sugar and remaining 5 ingredients. Stir in sweet potatoes, and cook 2 minutes or until thoroughly heated.
Yield: 12 servings (1/2 c each)
Cranberry Apricot Sauce
1/2 c thinly sliced dried apricots (about 3 oz)
1/4 c sherry or orange juice (sub lemon juice)
3/4 c water
2/3 c sugar (sub splenda)
1/4 c honey
1 (12 oz) package fresh or frozen cranberries
1. Combine apricots and sherry (sub lemon juice) in small bowl; cover and let stand 8 hours.
2. Combine water and sugar (sub splenda) in a medium saucepan; bring to a boil. Add apricot mixture, honey and cranberries. Cook over meium heat 8 minutes or until slightly thick. Spoon into a bowl, cover, chill.
"Beauty is in the eye of the beholder, and it may be necessary from time to time to give a stupid or misinformed beholder a black eye."