'Twas the night before Thanksgiving, when all through the house Not a pot was stirring, not even by your spouse. The stockings were clean in the dryer with care, however, your in-laws soon would be there. The plans for the meal had not entered your head, yet now all you wanted was to sleep in your bed.
Are you afraid that tomorrow this will be you? Stop by your favorite Stonewall Kitchen retailer and pick-up ingredients for these quick thanksgiving dishes!
Goat Cheese and Red Pepper Jelly
Ingredients 1 5.3 ounce container of goat cheese 1 jar Stonewall Kitchen Red Pepper Jelly Stonewall Kitchen Down East Crackers (optional) Garnish with cilantro leaf
Directions Spread goat cheese on Stonewall Kitchen Down East Crackers. Top with a spoonful of Red Pepper Jelly. Garnish with a cilantro leaf.
Tomato Bruschetta
Ingredients 1 French baguette, sliced ¼ inch thick Olive oil 1 clove garlic Stonewall Kitchen Tomato Herb Bruschetta Spread 2 Tbsp. basil leaves, chiffanade Parmesan cheese, shredded
Directions Preheat oven to 350 degrees F. Place baguette slices on a baking sheet. Brush with olive oil and bake 5-10 minutes, until slightly toasted. Rub garlic over warm toast. Spread Stonewall Kitchen Tomato Herb Bruschetta Spread over each toast. Top with basil leaves and Parmesan cheese. Serve at room temperature or heat under broiler until cheese melts.
Apple Jalapeno Jelly Meatballs Serves: 8
Ingredients 1 pound 1-inch Swedish meatballs (store bought or your favorite recipe cooked) 1 jar Stonewall Kitchen Apple Jalapeno Jelly
Directions Thaw, if frozen, the meatballs. Place in a sauce pan. Add Stonewall Kitchen Apple Jalapeno Pepper Jelly. Heat. Serve immediately.
Last Thanksgiving I was with my husband and his family when my sister-in-law, Jillian, called. She was away with friends for the holiday and wanted to be sure she knew how to correctly cook the turkey. I could only hear my mother-in-law's side of the conversation; but she was telling Jillian to be sure she first took the neck and giblets out of the turkey. There was a pause, and obviously something was wrong. Mom repeats, just make sure you get the little bags out, yes, right between the turkey's legs. Another pause... (then I could hear though the phone) "BUT MY TURKEY DOESN'T HAVE ANY LEGS!" I nearly fell over laughing as we all realized she had bought a turkey breast - not a whole turkey!
Does this sound like something that could happen to you? Then this is your blog post! After this hilarious story (hopefully Jillian doesn't murder me for sharing it) I thought I'd pass along some turkey tips for our culinary challenged friends.
First, select a turkey sized appropriately for your guests. You'll want 1 - 1.5 pounds of turkey per guest. If you're having a small crowd or it is your first try at this, you might want to consider a turkey breast. If you decide to purchase your turkey frozen be sure to have time to let it defrost in the refrigerator. If you haven't gotten your turkey yet... log off the internet and go to the grocery store now so you still have time!
Time needed to thaw a Turkey:
8-12 lbs ... 2-3 days
13-16 lbs ... 2-4 days
17-20 lbs ... 4-5 days
21-25 lbs ... 5-6 days
After your turkey is thawed, cut away any plastic and reach inside to remove the neck and giblets. Only put stuffing inside the bird if you have a quality meat thermometer! You can't rely on the little pop-up buttons as they may pop before the innermost stuffing has reached a safe temperature.
Place the bird in a shallow roasting pan breast side up. I like to preheat the oven to 450 degrees and bake the turkey at that temp for just 20 minutes, to seal in the juices. Then reduce to 325. (see cooking times below) You can also use the slow and steady method and just start baking it at 325 degrees. Make sure you cook the turkey until a thermometer reads 160 degrees in the center of the thickest part of the meat. Also, check the temperature in the center of the stuffing if you choose to cook it in the bird. Your turkey is cooked when the temperature reads at least 160 in all areas and the juices run clear (with no red).
APPROXIMATE COOKING TIMES
UNSTUFFED
4 to 6 lb breast.....1 1/2 to 2 1/4 hrs
6 to 8 lb breast...2 1/4 to 3 1/4 hrs
8 to 12 lbs................2 3/4 to 3 hrs
12 to 14 lbs..............3 to 3 3/4 hrs
14 to 18 lbs........3 3/4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 1/2 hrs
20 to 24 lbs..............4 1/2 to 5 hrs
STUFFED
8 to 12 lbs...............3 to 3 1/2 hrs
12 to 14 lbs..............3 1/2 to 4 hrs
14 to 18 lbs..............4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 3/4 hrs
20 to 24 lbs........4 3/4 to 5 1/4 hrs
For Further Information you can contact FSIS Meat and Poultry Hotline, 1-888-MPHotline.
Friday our own Kim Gallagher taught a class in our cooking school, Anytime Turkey Dinner. Her classes are always well attended and earn great comments from our guests. I thought this would be a perfect recipe to share for anyone looking for an alternative to the traditional thanksgiving turkey.
Turkey Roulade with Apple-Cider Gravy
Serves 6
Ingredients:
One whole (2 halves) turkey breast, boned and butterflied (5 pounds)
2 teaspoons salt
1 teaspoon fresh ground pepper
3 tablespoons pecans
½ cup unsweetened cranberries
2 tablespoons canola oil
1 medium onion, diced (about 1 cups), plus 1-cup onion thinly sliced into half moons
¼ cup celery, diced
½ cup apple, peeled cored and diced
2 large garlic cloves, minced (about 2 teaspoons)
¼ cup bacon, cooked and crumbled
3 cups Pepperidge Farm herb-seasoned stuffing mix
1tablespoons plus 1teaspoons chopped fresh sage or 2teaspoons dried, crumbled
2 ½ to 2-¾ cups low-sodium chicken stock
Salt and pepper to taste
1 egg, slightly beaten
3 tablespoons unsalted butter, melted
Kitchen twine
1-cup apple cider
3 tablespoons cider vinegar
1-teaspoon cornstarch dissolved in 1-tablespoon cold water
Directions:
1. Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper.Set aside while you prepare the stuffing. Preheat oven to 325
Degrees F.
2. Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes.Set aside.
3. Place the cranberries in a small saucepan.Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
5. Spread the stuffing over one side of the turkey, leaving about 1 inch uncovered on all sides.Starting at one end, roll the turkey like a jellyroll and tuck in any stuffing that tries to escape on the sides.Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
6. Place a rack in a roasting pan.Place the stuffed turkey breast seam side down
in a roasting pan. Add the half moon onions and a little stock.Brush with butter and sprinkle with salt and pepper.
7. Roast the turkey for 1 ½ to 2 hours, until a thermometer reads 150 degrees in the center. Remove the turkey from the oven and place on a cutting board.Tent with aluminum foil and let rest while you make the gravy.
8. Add the cider, ½ cup of stock, the vinegar and the remaining sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by 1/3, about 10 minutes.Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more.The gravy should not be thick.
Sounds and looks delicious, right? I thought so too - Enjoy!
