Turkey Cranberry Wreath

We made this festive all-in-one tasty treat at my Thanksgiving-themed Pampered Chef party and I loved it. Even though we made it before Thanksgiving for the party, I loved making it again to use up my turkey leftovers after Thanksgiving. The cranberries add that lovely sweet zing in this savory dish. This would also be perfect for a holiday party and if you live in England I would make this for Boxing Day to use up all that lovely Christmas turkey!

Ingredients:

1 packet (6 count) chilled fresh croissant dough

6 Tbsp mayonnaise

4 tsp Dijon mustard

1/2 tsp ground black pepper

8 oz cooked chicken or turkey, finely chopped

1 stick celery or red/green pepper, finely chopped

1 clove garlic, crushed

3 Tbsp fresh parsley, finely chopped

3 oz dried cranberries

1 1/2 oz walnuts (opt) - chopped

3 oz gruyere cheese

1 egg

Method:

Preheat oven to 375F/190C.

Arrange 6 dough triangles in a circle slightly overlapping with wide ends in the centre.

Press together using roller.

Add together chopped chicken/turkey, celery, parsley and walnuts, garlic and cranberries. Mix in pepper, mayonnaise, and mustard.

Scoop mixture evenly over pressed seams of dough forming a circle.

Lift each point of dough and fold over the mixture tucking firmly under the opposite side. Glaze the top with beaten egg and back for 25 - 30 minutes.

Cut into wedges and serve while warm.

Orange Rosemary Roasted Turkey with Gravy

I found this amazing recipe in a Real Simple magazine while sitting at my mom's house last summer and said I MUST make this recipe for Thanksgiving. It turned out absolutely amazing and I am a true believer in the "turkey bag." If you are going to spend a nice chunk of money on a big bird like this, invest in the tiny little bag that locks in all that moist goodness. It cost me a whole 50 pence to protect my 25 GBP turkey...trust me in saying that I made this same recipe only 4 days earlier for another dinner without the bag and I will never make that mistake again. What I found unique about this recipe was that little tang that the orange adds with the hint of rosemary...yummy!!!

Ingredients:

2 onions, cut into wedges

2 carrots, cut into 2 inch pieces

8 sprigs fresh rosemary

3 small oranges, halved

1 - 12-14 lb turkey

2 Tbsp olive oil

1 cup chicken broth

Method:

Preheat oven to 325 F/160 C. In a large roasting pan, scatter onions, carrots and two sprigs of rosemary; place four orange halves in the corners of the pan, cut side up. (If using a turkey bag, place the bag as directed in the roasting pan, then place the veggies inside the bag.)

Stuff the turkey with 6 sprigs of fresh rosemary...

and 2 oranges (halved).

Tuck the wings under the body and place turkey on top of the vegetables (wings are not tucked under yet in this picture - it's a huge bird and it was hard to hold).

Brush with oil.

Season with 1 tsp of salt.

If you don't have a turkey bag, you can cover the turkey loosely with a large piece of foil if the bird starts to darken too quickly. With the turkey bag you will want to brush with the oil and season with salt before placing the turkey inside the bag on top of the vegetables. Seal the bag as directed and make sure the bag is not touching the side of the bird to allow the hot air inside to roast that bird.

Roast the turkey until the meat thermometer reads 165 F. (This usually takes about 15 minutes per pound of turkey you have). Let it rest 20 minutes before carving it.

To Make the Gravy

Ingredients:

(contents from turkey)

1 cup dry white wine

1-3 cups low sodium chicken broth

4 Tbsp butter

1/3 cup flour

salt and pepper

Method:

Discard carrots and onions from pan; reserve oranges. Strain drippings. Let stand and skim off fat.

Squeeze juice from roasted oranges into skimmed drippings.

Place the empty roasting pan over the burners. Add wine and cook over medium heat scraping up bits for 1 minute. Pour liquid into skimmed dripppings and add enough to make total 4 cups liquid. Melt butter in large sauce pan over medium heat. Add flour and cook 4-5 minutes. Whisk in broth; reduce heat and simmer until thick (8-10 minutes). Season with 3/4 tsp salt adn 1/4 tsp pepper. Strain before serving.

Peking Duck

A dish very similar to Crispy Aromatic Duck but with some key differences. Peking duck is roasted so the meat is very moist and often sliced, where as crispy duck is boiled then deep fried for a very crispy skin and meat. Both are excellent when served with Chinese pancakes, duck sauce, sliced spring onions and cucumber all rolled up together.

Ingredients:

1 whole duck

Glaze:
5 Tbsp honey
2 Tbsp dark soy sauce
4 Tbsp Chinese 5-Spice
2 Tbsp light brown sugar

Peking Duck Sauce:
2 Tbsp sesame oil
6 Tbsp hoisin sauce
6 Tbsp water
6 Tbsp caster sugar
2 Tbsp dark soy sauce
Boil together.
1 Tbsp corn flour + 1 Tbsp water for thickening

Method:

Prick duck with fork all over. Pour hot boiling water over the top of the duck in a wok to cover the duck. Pour water off in the sink. Transfer the duck onto a roasting rack. Pat the duck dry with paper towel until dry.

Coat the outside of the duck with the glaze and rub a few tablespoons on the inside as well. Bake at 350 F /180 C for 1 hour turning over half way through. Let sit for 15 minutes. Cut meat into long thin strips. Serve with pancakes, Peking Duck Sauce, sliced cucumber and spring onions.

Turkey/Veggie Meatloaf

I modified this recipe that I found in the Mayo-Clinic Williams Sonoma Cookbook. A healthier option and filled with loads of great veggies that give it some great taste and texture.

Ingredients:

1/2 lb (250g) white mushrooms, finely chopped

2 carrots, grated

1 small onion, finely chopped

1 lb (500g) lean, ground turkey

3/4 cup old-fashioned rolled oats

1 egg

1/2 Tbsp dried parsley

1 medium tomato, finely chopped

2 cloves garlic, minced

1 tsp Worcestershire sauce

salt and pepper

Method:

Preheat oven to 375 F /190 C. Coat a bread loaf pan with non-stick cooking spray. In a large bowl, combine the mushrooms, carrots, onion, turkey, oats, egg, parsley, tomato, garlic, and Worcestershire. Mix throughly.

Gently put mixture in bread loaf pan and mould into shape. Bake the loaf until it is browned on outside and center temperature is 180 F (82 C), about 45 minutes. To serve, cut into slices.

Chicken Divan (with Turkey)

I ended up putting a bit of a different twist on this dish because I was in a crisis to use up some frozen vegetables in my non-working freezer and to use up some leftover turkey from Thanksgiving dinner. It turned out awesome, so feel free to try out your own variations as well.

Ingredients:

2 - 10 oz pkg frozen brocolli (or mixed veggies)

2 cups sliced cooked chicken or turkey

2/3 cup mayonnaise

1 Tbsp lemon juice

1 can cream of chicken soup

1/3 cup half and half or evaporated milk

1/4 to 1/2 tsp curry powder (I don't usually use this)

1/2 cup grated cheddar cheese or colby or Red Leicester

1/2 cup bread crumbs

1 Tbsp melted butter

Method:

Cook broccoli or vegetables until almost tender. Drain and put into bottom of greased 9x13 inch pan. Put chicken or turkey on top.

Combine mayonnaise, soup, lemon juice, and curry powder. Pour over chicken. Sprinkle with cheese. Sprinkle on topping made from the bread crumbs mixed with melted butter.

Bake at 350 F / 180 C for 30 minutes.

Herb-Roasted Turkey

I found this recipe in the Taste of Home Oct/Nov 2009 magazine and tried it out purely because the picture on the cover looked awesome. I made this for our early Thanksgiving with our fellow American group and it was so good that I'm going to make it again on Thanksgiving.

Ingredients:

1/2 cup olive oil, divided

4 garlic cloves, minced

1 tsp salt

1/4 tsp pepper

1 turkey (14-16 lbs)

8 fresh sage leaves plus 4 fresh sage sprigs, divided

6 fresh thyme sprigs, divided

4 medium onions

5 celery ribs

5 medium carrots

3 medium parsnips***opt.

Method:

In small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.

Cut onions into wedges and the celery, carrots and parsnips into 2 inch lengths. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme.

Place remaining vegetables in the roasting pan. Place turkey breast side up up, over vegetables. Brush with remaining oil.

Bake at 325 F for 3 1/4 to 3 3/4 hours or until a meat thermometer reads 180 F, basting occasionally with pan drippings. Cover loosely with foil if turkey browns to quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy.

***How to Place Fresh Herbs Under Turkey Skin (Taste of Home - Oct/Nov 09 - p 43)

• Gently loosen the skin of the turkey, starting at the cavity end. Rub olive oil mixture under skin.
• Gently push sage leaves under each side of turkey, taking care that the leaves stay flat (a table knife may be helpful in positioning).
• Position one thyme sprig along each side of the breast bone.
• Brush turkey with olive oil and sprinkle with salt and pepper before roasting.

I was a real "turkey" myself with this one because I didn't take a picture of my first ever roasted turkey after it came out of the oven all perfectly browned and juicy. But here is a picture of me with the carcass of my fabulous bird.

Cranberry Orange Duck Breasts

We have really grown to like all sorts of duck dishes since moving to the UK so I have experimented with a few of my own dishes and really like this one. One thing I had to get used to with duck is that it is best served with a little pink on the inside as to make sure it is tender. If it gets too done it can get tough. I like to serve this sweet topped meat with a baked sweet potato sprinkled with brown sugar and cinnamon and a dollop of butter.

Ingredients:

2 boneless duck breasts

2 Tbsp cranberry sauce

2 Tbsp orange marmalade

1 Tbsp honey

Method:

Mix together cranberry sauce, orange marmalade and honey then set aside.

Fry duck breast skin side down for 3-4 minutes, then place duck in baking dish with skin side up

Spoon sauce on top. Bake for 20 minutes at 400 F/200 C. Duck should be a bit pink on the inside to be tender.