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All Aboard Harvest

Get the Golden Touch this Holiday

With family members coming together to celebrate the highly-anticipated Thanksgiving meal, holiday cooks everywhere spend hours preparing for the big day. To help ensure it's a meal that will be remembered, Butterball is sharing expert advice this year to make your Thanksgiving Day shine--where to find savings, go-to holiday recipes that are sure to please and ways to access Butterball's expert advice via Facebook, Twitter, Butterball.com and 1-800-BUTTERBALL.

"This year it's all about sharing the best turkey advice before Thanksgiving Day, delivering tips early and often," said Mary Clingman, director of the Butterball Turkey Talk-Line. "So we're sharing tried-and-true recipes that help cooks via our new Butterball Cookbook Plus app as well as Pinterest, a special Golden Thursday Facebook deal the week before Thanksgiving and real-time responses to questions via Live Chat on Butterball.com."

Starting Nov. 1, Butterball resources will be available so that you can have a Golden Thursday no matter where you are. Expert advice will be provided via the Butterball Cookbook Plus app, Live Chat, Facebook, Twitter, emails, Butterball.com and calls at 1-800-BUTTERBALL (1-800-288-8372).


Turkey with 7-Grain Bread and Squash Stuffing

10 7-grain bread slices (15 ounces), cut into 1/2-inch cubes (about 8 cups)
1/3 cup butter
1 large onion, chopped (about 1 cup)
1 cup chopped celery
4 cups moderately packed chopped fresh kale
1 medium butternut squash (about 1-1/2 pounds), peeled, seeded and cubed
2 tablespoons finely chopped fresh sage, or 2 teaspoons rubbed dried
3/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup smoke-flavored almonds (from 6-ounce can), chopped
1 can (14.5 ounces) chicken broth
1 Butterball Turkey (16 pounds), thawed if frozen
Fresh sage leaves, optional
No-stick cooking spray

Preheat oven to 350 F. Spread bread cubes onto bottom of large shallow baking pan. Bake 30 minutes, or until lightly browned and dried, stirring occasionally. Melt margarine in large skillet over medium heat. Add onion and celery; cook and stir 5 minutes, or until crisp-tender. Add kale and squash; stir to combine. Cover; cook 6 minutes, or until kale wilts, stirring occasionally. Stir in chopped sage, salt and pepper. Place browned bread cubes in large bowl. Add vegetable mixture, almonds and broth; toss to combine. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity completely with stuffing. If desired, loosen skin from breast by carefully working fingers under skin over breast. Place several whole sage leaves on breast under skin. Secure edge of skin with toothpicks. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Bake 4 to 4 1/2 hours, or until meat thermometer reaches 165 F when inserted in center of stuffing and reaches 180 F when inserted in deepest part of thigh, covering breast and tops of drumsticks with Reynolds Wrap Aluminum Foil after 2 1/2 hours to prevent overcooking of breast. Let stand 15 minutes before removing stuffing and carving. Makes: 16 servings (6 oz. turkey and 1/2 cup stuffing each).

Note: Place any extra stuffing in casserole dish. Cover and refrigerate until ready to bake. Bake, covered, at 325 F 30 minutes, or until meat thermometer reaches 160 F when placed in center of stuffing.


Green Giant Green Bean Casserole

3 cans (14.5 ounces each) Green Giant cut green beans, drained
1 can (18 ounces) creamy mushroom soup
1 teaspoon soy sauce
Dash ground black pepper
2 tablespoons bread crumbs
1 can (2.8 ounces) French-fried onions

Heat oven to 350 F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions. Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions. Bake about 10 minutes longer or until onions are golden brown. Makes: 6 servings.

Tip: This casserole can be made ahead, covered and refrigerated until ready to bake. Don't forget to add a few extra minutes to the bake time since it will be cold when it goes in the oven.


Easy No-Bake Pumpkin Pie

1 envelope unflavored gelatin
1/3 cup water
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoons pumpkin pie spice
2 cups whipped cream
1 large graham cracker pie crust (10-inch, 9 ounces)
Whipped cream for garnish, optional

Sprinkle gelatin over water in small saucepan; let stand 1 minute. Cook and stir over low heat until gelatin dissolves. Combine pumpkin, milk and pumpkin pie spice in large bowl with wire whisk until well blended. Stir in gelatin mixture. Let cool 10 minutes. Gently stir in 2 cups whipped cream until combined. Pour mixture into crust. Chill at least 3 hours, or until set. Cut pie into 10 slices. If desired, top each slice with a serving of whipped cream just before serving. Makes: 10 servings.

Note: A 9-inch pie crust may be substituted if desired. Crust will be very full.


Good-as-Gold Thanksgiving Tips

Butterball has five golden rules of Thanksgiving that will help in preparation for the big day, ensuring your holiday meal goes off without a hitch.

1. Connect While You Cook: In honor of Golden Thursday--the Black Friday of turkey and Thanksgiving--we'll offer savings with a golden coupon deal on Facebook, provide gold-standard tips on Twitter, share recipe ideas on Pinterest and deliver advice at your fingertips with the new Butterball Cookbook Plus app.

2. Master the Menu: Finalize your menu two or three weeks in advance and collect the recipes and ingredients you'll need to avoid forgetting anything. Be sure to check Butterball.com for gold-standard recipes, and find at least one that you can prepare in advance.

3. Shop Early for Savings: In the weeks leading up to Thanksgiving, keep an eye out for opportunities to save without sacrificing quality. Look for specials at your local grocery store, and check your Sunday newspapers for Butterball coupons and promotions. Be sure to buy your ingredients well in advance to set the stage for a gold star meal.

4. Turkey Tool Set: Make sure you have the proper equipment--a pan for the turkey, a meat thermometer, Reynolds Wrap Aluminum Foil, a large platter, sharpened knives and containers for leftovers--and that everything's clean and ready for you to use.

5. Turkey To-Do: Set aside some time to write a daily to-do list--that way, you don't have to spend time thinking about what you need to do each day since you've already made a plan.

Recipes and photos courtesy of Butterball.

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