Cooking Light's Ultimate Roasted Turkey

This is THE BEST turkey recipe EVER! It is easy enough for me and my guests couldn't believe it was my first turkey. :)

ingredients
3/4 cup apple cider
5 tablespoons dark corn syrup, divided
1 (12-pound) fresh or frozen turkey, thawed (make sure your turkey is gluten free)
1 tablespoon poultry seasoning
1 tablespoon dried rubbed sage
1 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, sliced and divided
2 onions, quartered and divided
2 Golden Delicious applies, cored, quartered and divided
cooking spray
1 teaspoon butter
1 (14 1/2 ounce) can fat-free, less sodium chicken broth (Progresso is gluten free)
1 tablespoon corn starch

Preheat oven to 375 degrees.

Combine the cider and 4 tablespoons corn syrup in a small saucepan; bring ot a boil. Remove from heat; set aside.

Remove and reserve giblets and neck from turkey. (Personally, I reserve them for the trash can.) Rinse turkey with cold water; pat dry. Trim excess fat. Lift the wing tips up and over back; tuck under turkey. Combine poultry seasoning, sage, salt and pepper. Rub seasoning mixture into skin and body cavity. (I know. I know. "EWWWW!" But, believe me...doing this will make it taste so yummy!) Place half of the garlic, onion quarters and apple quarters into the body cavity. Place turkey, breast side up, in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion and apply around turkey in pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375 degrees for 45 minutes. Baste turkey with cider syrup and cover with foil. Bake at 375 degrees an additional 2 hours and 15 minutes or until meat thermometer registers 180 degrees, basting with cider syrup 4 times at regular intervals. Let stand for 10 minutes. Discard skin. Remove turkey from pan, reserving drippings for sauce. Place turkey on a platter, keep warm.

Strain drippings through a colander into a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before fat layer reaches opening; discard fat.

While turkey bakes, melt the butter in a medium saucepan over medium-high heat. Add the reserved giblets and neck; saute for 2 minutes on each side or until browned. Add broth and bring to boil. Cover, reduce heat and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids. Reserve 1/4 cup broth mixture. Combine drippings and the remaining broth mixture into roasting pan on stovetop over medium heat, scraping the pan to loosen browned bits. Combine 1/4 reserved broth mixture and cornstarch; add to the roasting pan. Add 1 tablespoon corn syrup, stirring with a whisk. Bring to a boil; cook 1 minute. Serve gravy with turkey (gravy will be dark and thin).

FYI: I do not do anything with the giblets and neck. I am able to make a delicious gravy without them. 

Yield: 12 servings 

Simmie's Pecan Pie from Southern Living

This is my favorite holiday dessert and my favorite pecan pie recipe. 

ingredients

3 large eggs

3/4 cup sugar

1 cup dark corn syrup

3 tablespoons butter or margarine, melted

1/8 teaspoon salt (I don't use if my butter is salted)

1 teaspoon vanilla extract

1 1/2 cups chopped (or halved) pecans

1 unbaked (9-inch) pastry shell (I use Whole Foods gluten free pie crust)

Stir together eggs and sugar until blended.  Stir in chopped pecans. Pour mixture into pastry shell. Place pie on a baking sheet.

Bake at 400 degrees on lower oven rack for 15 minutes. Reduce oven temperature to 325 degrees and bake 40 to 45 minutes, shielding with aluminum foil to prevent excessive browning. 

Gluten Free Sweet Potato and Cranberry Soup from Living WIthout

I haven't made this yet, but something tells me it is worthy of a blog post. 

Antioxidant-rich sweet potatoes get a colorful twist with the addition of cranberries. This soup can be prepare in advance and refrigerated for 2 days or frozen for one month. Serve it hot, topped iwth a drizzle of cranberry puree.


ingredients
1 large onion, coarsely chopped
2 carrots, coarsely chopped
4 pounds sweet potatoes, peeled and cut into 1-inch pieces
2-3 tablespoons olive oil
1 (12-16 ounce) can/jar prepared cranberry sauce
4 cups gluten free vegetable or chicken broth
3/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1 teaspoon salt

1. Preheat oven to 400 degrees.
2. Toss onions, carrots and sweet potatoes in olive oil and roast them in preheated oven in a large heavy roasting pan for 45 minutes, stirring about every 15 minutes. 
3. While vegetables are cooking, puree cranberry sauce in blender until smooth. Set aside. 
4. Place roasted vegetables in a large stockpot. Add broth, nutmeg, ginger, cinnamon, white pepper and salt. Cover and simmer for 15 minutes or until vegetables are very soft.
5. In a blender or food processor, puree the soup in batches. Add water as needed to achieve desired consistency.
6. Ladle hot soup into individual bowls and drizzle cranberry puree decoratively over the top. 

TIP: Take care when processing hot liquids in a blender. Hot soup will expand when processed so don't fill the blender more than half full. To avoid being burned by any spattering soup, drape a dish towel over the tightly covered blender container before turning the machine on. 

Farmers' Market Potato Salad

This is so filling that sometimes we have it for dinner!

ingredients
1 cup fresh corn kernels (about 2 years)
2 pounds fingerling potatoes, cut into 1-inch pieces
2 1/2 tablespoons olive oil, divided
2 tablespoons chopped fresh tarragon
2 tablespoons cider vinegar
2 tablespoons whole-grain Dijon mustard (like Boar's Head)
1/2 teaspoon hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking Spray
3/4 cup vertically sliced red onion
3/4 cup diced zucchini 
1 cup cherry tomatoes, halved

1. Preheat oven to 425 degrees
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425 degrees for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss to coat. 
3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned; stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine. 

Yield: 6 servings (serving size: 1 cup)

French Potato Salad author unknown

My friend, Elizabeth made this and I begged her for the recipe. It is such a nice alternative to the mayo-based potato salads.

ingredients
2 pounds red potatoes, small and cut in half (should be bite size)
6 tablespoons red or white wine vinegar. Or, for a change, champagne vinegar
1 minced shallot, OR 3 tablespoons minced fresh chives, OR 1/2 red onion minced 
2 tablespoons minced fresh parsley
2 tablespoon drained capers
1 tablespoon whole grain mustard
1 tablespoon dill or tarragon (I used tarragon)
salt & pepper to taste
6 tablespoons olive oil

1. Place potatoes in pot, cover with water & boil. Drain and place in bowl.
2. Mix other ingredients with a whisk (while potatoes are cooking).
3. Pour mixture over warm potatoes, toss to coat.
4. Serve warm or chilled.  

Honey-Roasted Root Vegetables from Cooking Light

Another recipe perfect for pot lucks! It is super easy and oh so yummy!

If you can't find tupelo honey, substitute another medium-color, floral variety, such as dandelion or orange blossom.

ingredients

2 cups coarsely chopped peeled sweet potato (about 1 large)

1 1/2 cups coarsely chppped peeled turnip (about 2)

1 1/2 cups coarsely chopped parsnip (about 2)

1 1/2 cups coarsely chopped carrot (about 2)

1/4 cup tupelo honey

2 tablespoons olive oil

1/2 teaspoon salt

3 shallots, halved

cooking spray

1. Preheat oven to 450 degrees.
2. Combine all ingredients except cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450 degrees for 30 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes. 

Yield: 8 servings (serving size 1/2 cup).

Mashed Potato Gratin from Cooking Light

I love, love, LOVE this recipe. It is perfect for a pot luck or a fancy Thanksgiving feast. 

Although Yukon Gold potatoes give this cheesy gratin extra buttery flavor and color, russets will also work.

ingredients
4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup (4 ounces) fontina cheese, shredded and divided
3/4 cup (3 ounces) Gruyere cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% low fat milk (100 - 110 degrees)
Cooking spray

1. Preheat oven to 400 degrees.
2. Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyere cheese, butter, salt and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13x9-inch  baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyere cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400 degrees for 20 minutes. Remove from oven; remove and discard foil. 
3. Preheat broiler.
4. Broil gratin 5 minutes or until cheese is brown and bubbly. 

Yield: 14 servings. (Serving size: 1/2 cup)