Autumn Harvest Contest

Roasted Turkey with Cranberry Glaze
15 servings

14-16 pound whole fresh or frozen turkey (thawed)
Fresh ground black pepper to taste
2 TBSP unsalted butter
2 medium onions chopped
16 oz Jellied cranberry sauce
1/3-cup light brown sugar

Dressing
3 cups herbed seasoned stuffing mix
2 cups mixed dried fruit chopped
1-cup celery chopped
2/3-cup onion chopped
1 cup whole cranberry sauce
½ teaspoon ground sage
½ teaspoon thyme
1-1/2 cups turkey broth or reduced sodium chicken broth

Directions
Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Season inside and outside of turkey with salt and pepper. Tie drumsticks together and twist wing tips behind the back Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil. Roast turkey in a preheated 325 degree F oven about 2-1/2 hours, basting with pan juices. Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird. Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. Remove turkey from oven. Allow turkey to rest for 10-15 minutes before carving.

Dressing
In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth. Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.

Garnish
Transfer turkey to platter and garnish with fruits and celery leaves.

Traditional Stuffing
Makes 12 cups

Ingredients
10 tablespoons unsalted butter
4 onions (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups fresh coarsely chopped flat-leaf parsley leaves (about 2 bunches)
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Directions
1. Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2-cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
2. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

Wild Rice Dressing
Servings: 8

Ingredients:
4 slices turkey bacon cut into 1 inch pieces
1-cup onion chopped
1-cup celery chopped
½ pound mushrooms cleaned and sliced
1 4oz package wild rice cooked according to package directions
2 cups fresh breadcrumbs
½ pound turkey breakfast sausage cooked
1 teaspoon dried oregano
½ teaspoon dried sage
Salt
Pepper

Directions:
1. In medium-size skillet, over medium heat, saute bacon until almost crisp. Add onion, celery and mushrooms; continue cooking until vegetables are tender.
2. In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage. Season to taste with salt and pepper.
3. Spoon dressing into lightly greased 2-quart casserole dish. Bake, covered, in a preheated 325 degree F oven for 35 to 40 minutes.

Pumpkin Pie
Servings: 8

Ingredients:
1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)

Directions:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

To check it the pie is donw, insert a knife in the center, if the knife comes out clean then the pie is ready. Some whipped cream makes an excellent topping.

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To enter, share your best Entertaining Tip, Decorating Idea or Autumn Recipe.

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