Maple-sage Brined Turkey
Maple-sage Brined Turkey
The sweet and savory brine in this recipe helps brown the bird and makes the meat incredibly juicy.
—Kimberly Forni, Laconia, NH
Prep: 40 min. + brining Bake: 21/2 hours + standing Makes: 20 servings
4 qt. water
11/2 cups packed brown sugar
1 cup sea salt
1 cup maple syrup
1 cup cider vinegar
24 fresh sage leaves
6 bay leaves
2 Tbsp. yellow prepared mustard
2 Tbsp. coarsely ground pepper
1 tsp. ground cloves
4 qt. ice water
2 turkey-size oven roasting bags
1 turkey (14 to 16 lbs.)
TURKEY
2 Tbsp. olive oil
1/2 tsp. pepper
1/2 tsp. salt, optional
1. Combine first 10 ingredients in a stockpot; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add 4 qt. ice water to cool the brine to room temperature.
2. Put 1 turkey-size oven roasting bag inside the other; place in a large stockpot. Place turkey inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible. Refrigerate 18-24 hours.
3. Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt.
4. Roast turkey, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°,
21/2-3 hours. (Cover loosely with foil if turkey browns too quickly.)
5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
7 OZ. COOKED TURKEY WITH SKIN 384 cal., 18g fat (5g sat. fat), 172mg chol., 168mg sod., 0 carb. (0 sugars, 0 fiber), 51g pro.
Elegant Green Beans
Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I’m asked to share the recipe.
—Linda Poe, Sandstone, MN
Prep: 20 min. • Bake: 50 min. Makes: 8 servings
1 can (8 oz.) sliced water chestnuts, drained
1 small onion, chopped
1 jar (41/2 oz.) sliced mushrooms, drained
6 Tbsp. butter, divided
1/4 cup all-purpose flour
1 cup 2% milk
1/2 cup chicken broth
1 tsp. reduced-sodium soy sauce
1/8 tsp. hot pepper sauce
Dash salt
1 pkg. (16 oz.) frozen frenchstyle green beans, thawed
1/2 cup shredded cheddar cheese
1 cup french-fried onions
1. Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 Tbsp. butter until the onion is crisp-tender, 4-5 minutes; set aside.
2. In large skillet, melt remaining 4 Tbsp. butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese.
3. Spoon half of the bean mixture into a greased 11/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture.
4. Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes. 3/4 CUP 218 cal., 15g fat (8g sat. fat), 35mg chol., 392mg sod., 17g carb. (5g sugars, 3g fiber), 5g pro.
Traditional Holiday Stuffing
Sausage and sage give a little gourmet boost to this stuffing, but I like the zesty addition of mayonnaise and mustard. The recipe makes a big batch—so leftover lovers, rejoice!
—Lorraine Brauckhoff, Zolfo Springs, FL
Prep: 35 min. • Bake: 45 min. Makes: 24 servings
1 pkg. (12 oz.) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
3 celery ribs, chopped
1 large onion, chopped
2 Tbsp. reduced-fat mayonnaise
2 Tbsp. prepared mustard
4 tsp. rubbed sage
1 Tbsp. poultry seasoning
2 loaves (16 oz. each) day-old white bread, cubed
1 loaf (16 oz.) day-old whole wheat bread, cubed
3 large eggs, lightly beaten
2 cans (141/2 oz. each) reducedsodium chicken broth Chopped fresh parsley, optional
1. Preheat oven to 350°. In a large nonstick skillet, cook sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in the mayonnaise, mustard, sage and poultry seasoning.
2. Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.
3. Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 15-20 minutes longer. If desired, top with chopped parsley. 3/4 CUP 202 cal., 6g fat (2g sat. fat), 37mg chol., 572mg sod., 28g carb. (3g sugars, 2g fiber), 9g pro.
DIABETIC EXCHANGES
2 starch, 1 fat.
Corn Pudding
This golden corn pudding side dish is so comforting. And because the recipe calls for a packaged cornbread mix, it’s easy to prepare, too.
—P. Lauren Fay-neri, Syracuse, NY
Prep: 20 min. • Bake: 45 min. Makes: 8 servings
1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 pkg. (81/2 oz.) cornbread/ muffin mix
1/2 cup 2% milk
1 can (151/4 oz.) whole kernel corn, drained
1 can (143/4 oz.) cream-style corn
1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
2. Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
3/4 CUP 435 cal., 22g fat (12g sat. fat), 112mg chol., 700mg sod., 52g carb. (24g sugars, 2g fiber), 7g pro.
Hot Spiced Cranberry Drink
I serve this rosy spiced beverage during winter as a cozy warm-up treat. Friends like the tangy twist of the spicy cinnamon candy. It’s a nice way to switch up from hot chocolate.
—Laura Burgess, Ballwin, MO
Prep: 10 min. • Cook: 2 hours Makes: 14 servings (31/2 qt.)
8 cups hot water
11/2 cups sugar
4 cups cranberry juice
3/4 cup orange juice
1/4 cup lemon juice
12 whole cloves, optional
1/2 cup Red Hot candies
In a 5-qt. slow cooker, combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and Red Hots to slow cooker. Cover and cook on low until heated through,
2-3 hours. Before serving, discard spice bag and stir punch.
1 CUP 155 cal., 0 fat (0 sat. fat), 0 chol., 2mg sod., 40g carb.
(37g sugars, 0 fiber), 0 pro.
“Glass and pewter are timeless. Even if you don’t have matching sets, pair these finishes for a flawless look.”
—MELISSA FRANCO, SENIOR SET STYLIST