This weekend we had a great time hosting Brandon's parents for Thanksgiving. Our first Thanksgiving with family! I tried a few new recipes. They all turned out really good except the cranberry sauce. I didn't add enough sugar. Make sure you read the directions for that one!
Herb Roasted Turkey
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
***I didn't have any of this on hand. It was still good without.
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper,
olive oil, and lemon juice to make a paste. Loosen the skin from the
meat gently with your fingers and smear half of the paste directly on
the meat. Spread the remaining paste evenly on the skin. Pour the wine
into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden
brown and an instant-read thermometer registers 165 degrees F when
inserted into the thickest and meatiest areas of the breast. (I test in
several places.) If the skin is over-browning, cover the breast loosely
with aluminum foil. When the turkey is done, cover with foil and allow
it to rest at room temperature for 15 minutes. Slice and serve with the
pan juices spooned over the turkey.
Courtesy the Food Network Star Ina Garten
Wayne's Cranberry Sauce
Total Time: 30 min.
1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
Combine the sugar and water in a large saucepan
and bring to a boil. Add the cranberries and return to a boil, then
lower the heat so that the liquid simmers. Add the apples, walnuts,
raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.
Courtsey of Food Network Star Paula Deen
Cranberry Harvest Muffins
Total Time 55 min
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
***I added raisins instead
3/4 cup coarsely chopped hazelnuts, toasted and skinned
***I added walnuts instead
3/4 cup brown sugar, packed
3/4 cup granulated sugar
Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour,
baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
Make a well in the center of the mixture and add the milk, eggs, and
melted butter. Stir quickly just to combine. Add the cranberries, figs,
hazelnuts, and both sugars and stir just to distribute the fruits, nuts,
and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the
top. Bake for 20 to 25 minutes, until browned on the top and a toothpick
inserted in the center of the muffins comes out clean.
Courtesy of Barefoot Contessa
Labels: recipe, recipe box, thanksgiving