THAN
KSG
IV
ING
REC
IPES
food
1
.
Chop reserved heart and gizzard. In a
large saucepan melt butter; add giblets and
cook 2 minutes. Stir in flour and cook
2 minutes more. Whisk in V4 cup of the
braising liquid until smooth. Add 3*4 cups
more of the braising liquid and the bay leaf.
(Refrigerate or freeze additional reserved
stock for another use.) Cook and stir until
gravy comes to a simmer. Cook 5 minutes.
Cool and refrigerate overnight. Just before
serving, sprinkle fresh thyme and/or sage.
See reheating instructions,
below.
MAKES
8
(V
2
-CUP) SERVINGS + LEFTOVERS.
EACH SERVING
87cal, 6gfat, 17mgchol,
521 mg sodium, 6 g carbo, 0 g fiber, 1 g pro.
THANKSGIVING DAY
ROAST
TU RKEY BREAST & REHEAT
BRAISED LEGS
1
. About 1 hour before roasting, remove
turkey from brine. Pat with paper towels.
2
. Heat oven to 350°F. Place breast, bone side
down, on rack in roasting pan. Insert
oven-going meat thermometer into thickest
portion. Roast 1 hour. Spoon juices over
turkey. Roast about 1 hour 15 to 45 minutes
more or until internal temperature reaches
170°F, spooning juices over turkey about
every 30 minutes. Remove from oven. Cover
with foil; let stand 20 minutes before carving.
3
. To reheat legs, place casserole dish in oven
with turkey breast during the last 20 to
30 minutes of roasting time. To reheat
gravy, in large saucepan bring 2 tablespoons
water to simmering. Whisk in gravy; heat
through and discard bay leaf.
MAKES
8
(4 OZ.) SERVINGS + LEFTOVERS
EACH SERVING
160 cal, 3 gfat, 88 mg chol,239 mg
sodium, 0 g carbo, 0 g fiber, 30 g pro.
W HOLE TURKEY RECIPE
To serve a classic whole turkey
see Justin’s whole turkey recipe
on
page
204
.
Find more tips for
cookingturkey at
BHG.com/
roastingguide.
SAVORY BUTTER N UT SQUASH
DRESSING
“This bread pudding-like stuffing stays moist
from the eggs and cream. It’s great to make
ahead and reheat.’’
PREP: 50 MIN. BAKE: 50 MIN. OVEN: 350oF
2
Tbsp. butter
2
shallots, finely chopped
1
cup fresh cranberries
2
cups chicken stock or reduced-
sodium chicken broth
V i
cup uncooked wild rice, rinsed
1
1
Vi-lb. butternut squash, peeled,
seeded, and cut in Vi-inch cubes
1
Tbsp.finelychoppedfreshthyme
1
medium onion, finely chopped
3
stalks celery, chopped
1
Vi cups half-and-half or light cream
8
eggs
1
Vi cups turkey or chicken stock or
reduced-sodium broth
*4
cup dried cranberries
1
Tbsp.finelychoppedfreshsage
8
cups dried sourdough bread cubes
1
. In Dutch oven melt
1 tablespoon
of the
butter over medium heat. Add shallots. Cook
1 minute. Add fresh cranberries; cook for
1
minute more. Add 2 cups chicken stock, the
rice, and 1 teaspoon
kosher salt.
Bring to
boiling; reduce heat. Simmer, covered, for
45 minutes. Drain.
2
. Heat oven to 350°F. Return Dutch oven to
medium heat. Add
remaining
butter, squash,
and thyme. Cook and stir 2 minutes. Add
onion and celery. Cook and stir 3 minutes
more. Sprinkle
salt
and
pepper;
set aside.
3
. In bowl whisk together half-and-half, eggs,
and 11/2 cups stock. Stir in cooked rice,
squash, dried cranberries, sage, and bread
cubes. Transfer to shallow 3-quart casserole
dish. Bake, covered, for 20 minutes. Uncover;
bake for 30 minutes more or until golden.
MAKES
8
(V
2
-CUP) SERVINGS + LEFTOVERS.
>
MAKE AHEAD Prepare up to 2 days in
advance; cover and refrigerate. Reheat,
covered, in a 350°F oven, for 50 minutes.
EACH SERVING
149 cal, 5 gfat, 79 mg chol,
426 mg sodium, 21 g carbo, 2 g fiber, 6 g pro.
C h ic k e n
M a r g h e r it a
4 servings
Prep time: 5 minutes
Cook time: 10 minutes
4
boneless chicken breasts
1
Tbsp. olive oil
2
cups Ragu® Old World
Style® Margherita
Smooth Pasta Sauce
4
slices fresh or packaged
mozzarella cheese
2
Tbsp. sliced fresh basil
1
. Season chicken with salt
and pepper. Heat oil in
12
"
skillet and brown chicken.
2
. Add Ragu® and simmer,
covered, for
5
minutes or
until chicken is thoroughly
cooked. Top chicken with
cheese; let stand until
cheese is melted. Garnish
with basil.
3
. Serve, if desired, with
hot penne pasta topped
with additional Ragu®
Feed our kids well.
BETTERHOMES AND GARDENS
NOVEMBER 2009
215
