During the holiday season, we look forward to comforting family meals. We don’t have to sacrifice good nutrition for flavor! Using herbs, nuts and fruits add depth to each dish. This is a traditional holiday meal with a few nutritious adjustments. For those planning on a Tofurkey this year, try the apple cider brine! Happy Holidays!
8 cups apple cider 2/3 cup kosher salt 2/3 cup sugar 1 Tablespoon black peppercorns, coarsely crushed 1 Tablespoon whole allspice, coarsely crushed 8 (1/8-inch thick) slices peeled fresh ginger 6 whole cloves 2 bay leaves 1 (12 pound) fresh or frozen turkey, thawed 2 oranges, quartered 6 cups ice
Remaining ingredients: 4 garlic cloves 4 sage leaves 4 thyme sprigs 4 parsley sprigs 1 onion, quartered 1 (14 ounce) can low sodium, free range chicken broth (or use your own) 2 Tablespoons unsalted butter, melted and divided 1 teaspoon freshly ground black pepper, divided 1/2 teaspoon salt, divided Savory Herb Gravy
To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely. Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500 degrees. Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 Tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500 degrees for 30 minutes.
Reduce oven temperature to 350 degrees. Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 Tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350 degrees for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170 degrees (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.
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Try this spin on an American favorite.
3-4 medium sweet potatoes 2 ripe bananas, cut into chunks 1/3 cup butter, cut up 1/4 teaspoon cinnamon 1 teaspoon vanilla 1/3 cup milk 1/4 cup packed brown sugar (optional) 4-5 Tablespoon applesauce
Peel sweet potatoes, cut and cook as you would for mashed potatoes. Drain, add the rest of ingredients to the sweet potatoes and mash together until blended. Put into lightly buttered casserole or baking dish. Bake at 350 degrees until hot.
1 Tablespoon butter (or olive oil) 1 1/2 cups uncooked long-grain brown rice 3 cups chicken broth (or vegetable broth) 1/4 cup chopped, toasted almonds 3 Tablespoons chopped fresh parsley 2 teaspoons grated lemon rind 1/2 teaspoon salt
Melt butter in a large saucepan over medium-high heat. Stir in rice, and cook, stirring constantly, 5 minutes or until golden. Add broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, and let stand 5 minutes. Fluff rice with a fork. Stir in almonds and remaining ingredients.
5 pounds firm, ripe pears 1/2 cup slivered lemon rind 12 cups water 1 Tablespoon cracked ginger 1/2 teaspoon salt 2-3 pounds light brown sugar 1/3 cup fresh lemon juice (adjust sugar or stevia to taste)
Peel, core and quarter pears and place into a 5 quart saucepan. Boil lemon rind in water 10 minutes, drain and discard water. Add rind to pears. Tie ginger in a cheesecloth sachet and add pears with remaining ingredients. Simmer 1 hour or until pears are soft and translucent, stirring frequently. Remove cheesecloth and serve.
Ginger Pears are an elegant side condiment. They are also delicious on pound cake and used on left over turkey sandwiches. This recipe makes 2 1/2 pints. A pint of these presented in a basket with homemade pound cake would be a wonderful gift idea!
Photo credit — Preparing sweet potatoes, ©iStockphoto.com/Funwithfood
