Under-the-Skin Turkey

Ingredients

• 1 turkey with pop-up timer
• 1 handful of fresh parsley, finely minced
• 2 cloves garlic, finely minced
• 2 to 4 tablespoons Bertolli Extra Light Olive Oil
• 1 teaspoon herbs, Italian or Mexican seasonings, oregano or your favorite
• 1 orange, thinly sliced

Easy Sausage and Cranberry Stuffing

Ingredients

• 1 cup dried cranberries
• 1/2 cup apple juice
• 1/2 cup chicken broth
• 1 pound uncooked breakfast or mild sausage
• 2 cups diced, fresh celery
• 1 cup diced, fresh onion
• 1 to 1 1/2 cups chopped pecans (optional)
• 3/4 cup chicken broth
• 1 10-ounce package herb seasoned stuffing

Preparation

1. Place dried cranberries, apple juice and 1/2 cup chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir, and place to the side (thus allowing liquid to be absorbed by the dried berries).
2. Preheat oven to 350°F. In a large, nonstick pot, brown sliced or chopped sausage, breaking up and stirring frequently until browned. Reduce heat to low, add celery and onion, and sauté until vegetables are somewhat tender (about 3 to 4 minutes). Add chopped pecans if desired, soaked cranberries (including liquid), and 3/4 cup of chicken broth. Stir and remove from heat. Fold in entire contents of stuffing package until well combined and spoon mixture into a 9 x 11-inch baking dish that has been prepared with cooking oil spray.
3. Cover baking dish with foil and bake at 350°F for approximately 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered. Remove from the oven, cool slightly while slicing turkey or other poultry to serve with the meal, and garnish before presentation with 1/2 cup pecan halves if desired.

Serves

Makes 10 to 12 servings

Recipe courtesy of Bertolli

Brussel Sprouts and Bacon

4 strips bacon, chopped into small pieces

2 cloves garlic, peeled

1 tsp red pepper flakes

1 lb Brussels sprouts, bottoms trimmed, cut in half

salt and black pepper to taste

2 tbsp sliced almonds

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Tea Marinated Steak

 

 

• 1 cup of any tea(Earl Grey or Lapsang Souchong are great)
• 5 cloves of garlic chopped
• 1/2 tsp of worchestershire sauce
• garlic or seasoning salt to taste

Fall Harvest Fruit Salad with Whole Grain Croutons

Ingredients

• 4 slices Roman Meal bread
• 2 tablespoons butter, melted
• 1/4 cup sugar
• 1 1/2 teaspoon ground cinnamon
• 3 cups pears, thinly sliced
• 3 cups apples, thinly sliced
• 1/2 cup cranberries, sweetened, dried
• 2 tablespoons fresh lemon juice
• 1/2 cup walnuts or hazelnuts, toasted

Crockpot cheesy scalloped potatoes

 

 

• 3lbs potatoes
• 3 cups heavy cream
• salt, pepper, garlic to taste
• 3 cups shredded cheese

Caramelized Onion with Pancetta and Rosemary Stuffing

Ingredients

• 6 tablespoons butter
• 2 large sweet onions, diced (about 3 cups)
• 1 package (4 ounces) cubed pancetta (about 1 cup)
• 4 cloves garlic, chopped
• 2 stalks celery, diced (about 1 cup)
• 2 tablespoons chopped fresh rosemary leaves
• 3 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1/4 cup sherry
• 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing