* 2 teaspoons vegetable-oil
* 1/2 cup chopped onion
* 1 finely chopped garlic clove or 1/2 teaspoon garlic powder
* 4 chopped carrots
* 2 chopped celery stalks
* 2 chopped potatoes
* 1 can (15 ounce) tomatoes, diced
* 2 cups water
* 2 cups chopped, cooked turkey
* salt and pepper to taste
* Italian seasoning or oregano, basil or thyme to taste
Heat oil in medium saucepan. Add onion, garlic, carrots and celery and stir for 2 minutes. Add potatoes, tomatoes, and water to pan. Bring to a boil, then lower heat and simmer 30 minutes or until vegetables are tender.
Add turkey and cook another five minutes or until heated.
Season to taste before serving. Refrigerate leftovers.
You could also make this a turkey noodle soup by adding a little more water and some egg noodles during the last 20 minutes of simmering.
* 1 1/2 cups soup stock
* 1/4 cup margarine
* 1 medium white onion
* 3 or 4 cups cooked pumpkin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried crushed red pepper (optional)
Chop the onion coarsely. Melt the margarine in a large saucepan.
Saute onion in melted margarine, add salt, pepper, and red pepper (optional). Cook until the onion is dark brown but not burned, on low to medium flame. Stir frequently and keep covered.
Add the cooked pumpkin and stir in the vegetable stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium flame.
You can use canned pumpkin or canned for this recipe. If you want to use fresh, choose one of the smaller baking pumpkins instead of a large carving pumpkin to guarantee that the pumpkin flesh has plenty of flavor and is tender (less stringy). Cut the pumpkin in half and scoop out the seeds, then bake cut-side down on a greased cookie sheet at 400 degrees until the flesh is tender. Once cool, scoop the flesh from the skin and puree in a food processor. Then it's ready to use for soup!
* 1 head fresh broccoli, cut into bite size pieces
* 1/2 cup raisins
* 1/4 cup red onion, chopped
* 2 tablespoons white sugar
* 3 tablespoons white wine vinegar
* 1 cup mayonnaise
* 1 cup sunflower seeds
* 10 slices bacon
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.
Oven Roasted Turkey (Without Stuffing)
* 1 fresh or frozen (thawed) turkey
* 1 medium onion, quartered
* 1 small celery stalk with tender leaves attached, cut into 1-inch chunks
* 1 teaspoon dried thyme, 8 sprigs fresh (optional)
* 4 to 6 tablespoons vegetable oil or melted butter
Preheat oven to 325 degrees, and position the oven rack to the lowest level.
Remove the giblet package and neck from inside the bird. Set these aside for giblet gravy, if you wish. Check both the neck cavity and body cavity for giblets; often these are stored in both places. If desired, the turkey may be rinsed inside and out with cold running water.
Pat the turkey dry both inside and out with paper towels. Rub the inside cavity generously with salt. Place the onion, celery and thyme inside the body cavity. These add wonderful flavor, both to the meat and to the drippings, which you can use later for gravy.
With the turkey breast-side-up, bring the loose skin at the neck opening to the back of the turkey. Hold the skin in place by folding the wing tips under the back. Tuck the legs under the band of skin near the tail, or tie together with heavy string.
Place the prepared turkey, breast-side-up, on a rack in a shallow roasting pan, and generously brush the skin with melted butter or vegetable oil. If an oven-safe meat thermometer is used, insert it in the center of the inside thigh muscle, making sure the bulb does not touch bone. Roast uncovered according to the roasting chart for your size turkey, or until the temperature as measured in the thickest part of the thigh and breast reaches at least 165 degrees. When the bird is two-thirds done, cut the band of skin or string between the legs so thighs will cook evenly.
Remove turkey from the oven, tent loosely with foil, and let rest 20 minutes before carving.
If you plan to stuff your turkey, just replace the onion, celery, and thyme with 6 to 8 cups of your favorite stuffing (this Old-Fashioned Bread Stuffing works well).
Always stuff the bird just before roasting, never ahead of time.
The stuffing should be room temperature when you add it, not hot and not cold.
Make sure when you check the temperature of your bird that you make sure the center of the stuffing reads at least 165 degrees.
If the bird reaches temperature before the stuffing, remove the stuffing from the cavity and cook separately in a baking dish at 350 degrees until it reaches a temperature of 165 degrees. Do not re-insert the stuffing into the bird's cavity.
Apple Walnut Stuffing
* 1 cup shredded carrot
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup butter or margarine
* 1 teaspoon ground sage or poultry seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 8 cups dry bread cubes
* 2 cups finely chopped, peeled apple
* 1/2 cup chopped walnuts
* 1/4 cup wheat germ
* 1/2 to 3/4 cup chicken broth
In a skillet, cook carrot, celery and onion in butter or margarine until tender but not brown. Stir in sage or poultry seasoning, salt, cinnamon and 1/8 teaspoon pepper.
In a large mixing bowl, combine bread cubes, chopped apple, walnuts and wheat germ. Add cooked vegetable mixture. Drizzle with enough chicken broth to moisten, tossing lightly.
Use to stuff one 10-pound turkey. May also be baked separately as dressing; just bake at 350 degrees for 30 to 40 minutes.
Green Bean Bake
* 1 can (10 3/4 oz) condensed cream of mushroom soup or 98 percent fat free cream of mushroom soup
* 1/2 cup milk
* 1 teaspoon soy sauce
* dash of pepper
* 4 cups cooked cut green beans
* 1 can (2.8 oz) French fried onions
In 1 1/2 quart casserole mix soup, milk, soy, pepper, beans and 1/2 can onions. Bake at 350 degrees for 25 min or until hot. Stir.
Sprinkle remaining onions over bean mixture. Bake 5 min or until onions are golden.
* 3 eggs
* 2/3 cup sugar
* Dash of salt
* 1 cup dark corn syrup
* 1/3 cup butter or margarine, melted
* 1 cup pecan halves
* Pastry for Single-Crust Pie
Preheat oven to 350 degrees F.
In a mixing bowl beat eggs slightly with a fork. Add sugar and salt; stir till dissolved. Stir in dark corn syrup and melted butter or margarine; mix well. Stir in the pecan halves.
Pour into pastry lined 9-inch pie plate. Cover edge of crust with foil. Bake at 350 degrees F for 25 minutes.
Remove foil; bake for 25 minutes more or till knife inserted off-center comes out clean. Cool. Cover and chill to store.
To prevent a soggy crust, sprinkle a pinch of flour or cornmeal over the bottom of pie plate before covering with piecrust, and bake the pie on a preheated cookie sheet or pizza stone. Cool pie on a wire rack.
Recipes courtesy of USA.gov.
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