Christmas Recipes

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ROAST TURKEY

Roast turkey is a marvelous meal anytime of the year, and is a special favorite during the Holidays. If you're looking for a straight-forward method of preparation but also something out of the ordinary, this recipe, with its old-fashioned appeal and many options, may be just what you're after.

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.

Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).

While the turkey is roasting, prepare giblet gravy (see below).

When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.

If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.

Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings

Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.

If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.

Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped

For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.

Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

FRESH CRANBERRY ORANGE RELISH

1 12 oz pkg fresh cranberries
1 orange

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed.

Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly.

Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired.

Stir well and refrigerate for at least 2 hours before serving.

Cranberry Orange Relish may be frozen for up to 2 months.

Makes about 2 1/2 cups

PUMPKIN COOKIES

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
1 cup chopped pecans or walnuts
1 cup dried cranberries
1 cup pecan halves

Preheat oven to 375°F.

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt and allspice.

In the bowl of an electric mixer at medium speed, cream together butter and sugar until light and fluffy, scraping down sides of bowl once or twice.

Add pumpkin, egg and vanilla; beat for 1 minute.

Gradually add flour mixture, beating at low speed until well combined. stir in chopped nuts and cranberries.

Drop by large tablespoons onto ungreased baking sheets lined with parchment paper. flatten lightly using the back of a spoon or spatula. Press half of a pecan or walnut into the top of each cookie.

Bake 10 to 12 minutes or until golden brown. Remove from oven and let stand for 1 minute before removing with a spatula to a wire rack to cool.

Store in an airtight container. May be frozen up to 3 months.

"CHRISTMAS DESSERT"

1 (8 oz.) cream cheese, softened
1/2 c. sugar
2 c. thawed Cool Whip
1 lg. can cherry pie filling
Graham cracker crust
Coconut to garnish

Beat together cream cheese and sugar until creamy. Blend in Cool Whip.

In a glass baking dish (approximately 8x12 inches), pat in graham cracker crust (crushed graham crackers and melted butter) evenly. Pour above mentioned mixture into pan, spreading evenly. Top with cherry pie filling and sprinkle coconut as garnish. Chill at least 3 hours before serving.

THE BEST CHRISTMAS CHEESCAKE

2 pkgs Philadelphia cream cheese, softened
1 small 8 oz. can (sweetened condensed milk)
1 cup white sugar
1 1/2 tsp of cinnamon
1/2 cup egg nog (not fat free)
2 tbsp Kahlua
1 graham cracker crust

Set cream cheese on counter for about 2 hours, until it is softened.

In a large mixer, combine all ingredients, beating for 2 minutes on high speed. Allow to sit in the refrigerator in the bowl it was mixed in for 2 hours.

Remove from refrigerator, pour into crust and bake at 350F degrees for 45 minutes.

Refrigerate 5 hours or more. Cut into serving slices or eat the whole thing all by yourself. I have before. This is a very secret pie never released until now. I can't keep it inside anymore. Enjoy!!!

Editor's Note: For additional texture, you can optionally add an egg yolk while mixing

ITALIAN CHRISTMAS COOKIES

DOUGH:

1/2 of 8 oz. pkg. cream cheese
1 c. butter
2 c. sifted flour

Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.

FILLING:

1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk

Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch.

Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes.

When cool, glaze and add sprinkles. Slice cookies as needed.

GLAZE:

1 c. confectioners' sugar
5-6 tsp. milk

Mix together and spread on cookies.

AFTER CHRISTMAS TURKEY DIVAN

2 pkg. frozen broccoli
1/4 c. chopped onion
1 lb. or more sliced turkey
1/2 stick butter
1 c. condensed cream of mushroom soup
1/4 c. dry white wine
3/4 c. grated Cheddar cheese

Cook broccoli according to directions; drain. Heat butter and saute onions until tender. Place broccoli spears in shallow greased casserole. Arrange turkey over broccoli. Combine onions, butter, soup and cheese. Stir in wine, pour over turkey and broccoli.

Bake in preheated 350 degree oven for 15 to 20 minutes until heated through and slightly brown on top. Serves 6.

CHRISTMAS BREAKFAST CASSEROLE

12 slices white bread
2-3 tbsp. butter, softened
1/2 c. butter
1/2 lb. fresh mushrooms, sliced
2 c. yellow onions, thinly sliced
salt and pepper, to taste
1 1/2 lb. mild sausage
1 lb. cheddar cheese, grated
5 eggs
2 1/2 c. milk
3 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. nutmeg
2 tbsp. chopped fresh parsley

Remove bread crusts and butter bread with soft butter. Melt 1/2 cup butter in a 10-12 inch skillet and brown onions and mushrooms over medium heat until tender (about 5 minutes). Season with salt and pepper. Cook sausage and cut into bite- size pieces.

Grease an 11 x 7 inch casserole. Layer 1/2 of bread, mushroom mixture, sausage and cheese. Repeat layers with cheese on top. Mix eggs, milk, mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium mixing bowl. Pour over casserole. Cover and refrigerate overnight.

Before baking, sprinkle with fresh parsley.

Bake uncovered at 350°F for 1 hour, or until bubbly.

A good make-ahead breakfast that bakes while the presents are being opened on Christmas morning.

ENGLISH CHRISTMAS PLUM PUDDING

1 lb. beef suet, grated (have done at butcher)
1 lb. currants
2 lbs. raisins
3 lbs. apples (Mcintosh, Winesap, etc.)
1/2 lb. mixed candied peels (grind or grate)
3/4 c. sliced prunes (not necessary)
2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. mace
1 tsp. nutmeg
2 c. bread crumbs
4 eggs
2 c. flour
1 c. brown sugar
1/2 c. ground walnuts
1/4 c. orange concentrate, frozen
6 tbsp. currant jelly and/or marmalade
1 tbsp. rum extract
1 1/2 tsp. baking soda
1/2 tsp. baking powder

Mix together, put in canning jars. Fill 1/2 full. Steam for 4 hours and seal.

SAUCE:

1 tbsp. rum extract
2 lg. whites of eggs
1 1/2 c. confectioners' sugar
1/2 c. butter
1 tsp. vanilla

Beat and stir. Heat for 10 minutes (over boiler if available).

ELEANOR'S CHRISTMAS MORNING LIFE SAVER

16 slices white bread with crusts removed
6 to 8 Danish ham slices
6 to 8 slices sharp cheddar cheese
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. dry mustard
1/4 c. minced onion
1/4 c. green pepper, chopped (optional)
1 to 2 tsp. Worcestershire sauce
3 c. whole milk
Dash of Tabasco (optional)
1/4 lb. butter
Special K or corn flakes, crushed

In a 9 x 13 inch buttered or greased glass baking dish, put 8 pieces bread. Add pieces to cover dish completely; cover bread with ham slices, then layer with cheddar cheese. Cover with more bread (to make sandwich). In bowl, beat eggs, salt and pepper; add dry mustard, onion, green pepper. Worcestershire sauce, milk and Tabasco. Pour over sandwich. Cover and let stand in refrigerator overnight.

In the morning, melt 1/4 pound butter. Pour over top and cover with crumbs of cereal. Bake, uncovered, for 1 to 1 1/4 hours at 350 degrees. Let stand for 10 minutes before serving. Serves 8.

CHRISTMAS MORNING APPLESAUCE-RAISIN
BISCUITS

2 c. all-purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
1 stick butter
1/2 c. raisins
1/2 c. applesauce
1/4 c. sour cream
1/2 tsp. cinnamon
1-1/2 tsp. sugar
1/2 c. confectioners' sugar
3 tsp. hot coffee

Preheat oven to 400°F.

In large bowl, combine flour, baking powder and baking soda. Mix until well blended. With fork, blend in the butter into pea-sized pieces. Add raisins to flour mix. Stir applesauce and sour cream together and blend into the mix until dough holds together in a ball.

In small bowl, stir together the cinnamon and sugar, sprinkle over the dough ball. Knead once or twice just until cinnamon-sugar is streaked through the dough. Turn dough onto a lightly floured surface. Pat or roll out to about 1/2-inch thick. Cut into 2-inch rounds. Place on cookie sheet.

Bake for 15 minutes or until biscuits are slightly brown.

Meanwhile, mix powdered sugar with the coffee to make a glaze. Drizzle over the hot biscuits.

Perfect morning breakfast while opening gifts.

BRUNCH SOUFFLES/CHRISTMAS MORNING WIFE
SAVER

16 slices white bread, crusts removed
16 slices bacon or ham, thinly sliced
16 slices sharp Cheddar cheese
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 to 1/ tsp. dry mustard
1/4 c. minced onion
1/4 c. green pepper, diced
1 tsp. Worcestershire
3 c. whole milk
Dash of red pepper sauce (Tabasco)
1/4 lb. butter
Crushed Special K or corn flakes

In a 9x13 inch butter glass baking dish, put 8 slices of bread. Add enough pieces to cover entirely. Cover bread with bacon or ham. Lay cheese on top of meat. Cover with remaining slices of bread to make it like a sandwich.

Beat eggs, salt and pepper in a bowl. Add dry mustard, onion, green pepper, Worcestershire, milk and Tabasco to egg mixture. Pour over sandwich. Cover and let stand in refrigerator overnight.

In the morning, melt 1/4 pound butter and pour over mixture. Cover with crushed cereal. Bake uncovered for 1 hour at 350 degrees.

To serve: Let stand for 10 minutes. Cut into squares and serve with fresh fruit. Serves 6-12.