A Feast Fit For Three Kings
It’s that time again. Time to start basting the turkey and getting ready for one of the biggest meals of the year. Why not ‘Wow’ them this year with a gourmet twist on the classic favorites? Try a few, or all of these holiday recipes from our friends at Recipe Du Jour. All you need to add is your favorite dessert. For those of you who will be serving family and friends with special dietary needs, here is a full feast that includes nutritional analysis and food exchanges. May your day be merry and bright!
Included in this feast:
- Roast Turkey
- Mashed Potatoes with Prosciutto and Parmesan
- Stuffing with Mushrooms and Bacon
- Piquant Cranberry Sauce
- Baked Yams with Nutmeg Butter
- Corn and Winter Squash with Spinach and Bacon
- Green Beans with Red Bell Peppers
1/4 cup butter — room temperature
2 tablespoons chopped fresh parsley
2 teaspoons chopped garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
22 pound turkey (thawed)
4 large plum tomatoes — chopped
1/2 cup low-salt chicken broth
Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips; tie legs together.
Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 degrees F., basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.
Meanwhile, prepare gravy.
5 cups low-salt chicken broth
3/4 ounce dried porcini mushrooms
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups dry white wine
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste.
Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.
Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Yield: 12 servings.
Per Serving: 1171 Calories; 62g Fat (48.9% calories from fat); 140g Protein; 5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Mashed Potatoes with Prosciutto and Parmesan
3-1/4 pounds russet potatoes — peeled, cut into 1″ pieces
4 cloves garlic — peeled
1/2 cup butter
3-1/2 ounces prosciutto — thinly sliced, finely chopped
3/4 teaspoon fresh rosemary — minced
3/4 cup whole milk — (or more)
1 cup Parmesan cheese — freshly grated
Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to re-warm, adding more milk by tablespoonfuls, if desired.)
Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese. Yield: 8 servings.
Per Serving: 333 Calories; 16g Fat (43.8% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 660mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
Stuffing with Mushrooms and Bacon
1-1/4 pounds sourdough bread — crusts removed, cut into 1/2-inch cubes
3/4 pound bacon — cut into 1/2-inch pieces
3 cups chopped leeks — white and pale green parts only
3 cups chopped celery
1 pound mushrooms — sliced
1-1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2-1/2 cups low-salt chicken broth — or more if needed
2 large eggs
1-1/2 teaspoons baking powder
Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.
Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein; 32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Piquant Cranberry Sauce
1 cup water
1 cup firmly packed brown sugar
12 ounces cranberries
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Pinch of salt
Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard, and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.) Yield: about 8 servings.
Per Serving: 125 Calories; trace Fat (0.8% calories from fat); trace Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.
Baked Yams with Nutmeg Butter
1 cup unsalted butter — at room temperature
1 cup light brown sugar — firmly packed
1-1/2 teaspoons ground nutmeg
Vegetable oil spray
12 yams — (about 8 lbs total)
Using an electric mixer, beat butter, sugar, and nutmeg in medium bowl until light and fluffy.
Preheat oven to 350 degrees F. Line 2 large baking sheets with heavy-duty foil. Spray foil with cooking spray. Using small sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch uncut at each short end. Place yams on baking sheet. Bake yams until tender, about 1-1/2
Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter separately. Yield: 12 servings
Per Serving: 359 Calories; 16g Fat (38.6% calories from fat); 2g Protein; 54g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 20mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 1 Other Carbohydrates.
Corn and Winter Squash with Spinach and Bacon
9 slices bacon — chopped
2 cups chopped onion
2-1/2 pounds butternut squash — peeled, seeded, cut into 1/3-inch pieces
18 ounces baby spinach leaves
16 ounces frozen corn kernels — thawed
6 tablespoons chopped fresh basil
Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve. Yield: 12 servings.
Per Serving: 74 Calories; 2g Fat (28.0% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Green Beans with Red Bell Peppers
2-1/4 pounds green beans — ends trimmed
5 tablespoons butter
3 large red bell peppers — thinly sliced
1 large onion — thinly sliced
1/4 cup chopped fresh marjoram
3/4 cup sliced almonds — toasted
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds. Yield 10 servings.
Per Serving: 156 Calories; 12g Fat (62.0% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.
All recipes were originally released in Recipe Du Jour’s daily newsletter.
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