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This Week’s Christmas in July Edition of the Carnival of the Recipes is being hosted at Christmas Recipes
This very special Christmas-themed Recipe Carnival provides some absolutely amazing Holiday Recipes.
Turkey Stuffed Cabbage
Serves: 5
1 head cabbage
1/2 lb. lean ground beef
1/2 lb. ground turkey
1 small onion, minced
1 slice stale whole wheat bread, crumbled
1 tablespoon lemon juice
1/4 cup water
1/8 teaspoon black pepper
1 can (16 oz.) diced tomatoes
1. Rinse and core cabbage. Carefully remove 10 outer leaves, place in
saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain
cooked cabbage leaves on paper towels.
2. Shred 1/2 cup of raw cabbage and set aside.
3. Brown ground beef and turkey and minced onion in skillet. Drain fat.
4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in
mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can
to meat mixture. Mix well; then place 1/4 cup filling on each cabbage leaf.
Place folded side down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover
and simmer about 1 hour (or until cabbage is tender), basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add
to vegetables and liquid in skillet and cook, stirring occasionally, until
thickened and clear. Serve over cabbage rolls.
NUTRITION INFO (per 2-roll serving)
Calories: 269.3
Fat: 10.2 g
Carbohydrates: 24.2 g
Protein: 23.7 g
Happy Thanksgiving Have a Delicious and Safe Thanksgiving Turkey
According to the Centers for Disease Control, one in four Americans will experience foodborne illness each year. Shelley Feist, the executive director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
Lifestyles, I’m Bobbi Owens. According to the Centers for Disease Control, 1 in 4 Americans will experience foodborne illness each year. Shelley Feist, the Executive Director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
Clean - wash hands and surfaces often, Separate - don’t cross contaminate, don’t mix raw foods with other ready to eat foods, Cook - to the proper internal temperature, and Chill - refrigerate food promptly and in a refrigerator that’s at 40 degrees or below. All your fruits and vegetables should be rinsed under running tap water and thick skinned or thick rind fruits and vegetables should be scrubbed with a brush.
How do you make sure your bird is properly cooked?
Turkey should be cooked to a minimum of 165 degrees. Use a food thermometer to make sure it’s done and not overdone.
For more tips, visit fightbac.org, that’s fight b-a-c-dot-org. From The Partnership for Food Safety Education, I’m Bobbi Owens.
Thanksgiving Sites for lots more information: Turkey Recipes Thanksgiving Recipes Thanksgiving Quotes Thanksgiving Jokes Thanksgiving Recipes Thanksgiving Quotes Thanksgiving Quotes
POACHED TURKEY BREAST WITH LEMON CREAM SAUCE
1 ½ cups chicken stock
¾ cup dry white wine
¼ teaspoon dried thyme
1/4 teaspoon black peppercorns
1 ½ pounds boneless, skinless turkey breast
Sauce:
2 tablespoons butter
1 small clove garlic, minced
2 tablespoons all-purpose flour
¾ cup light cream
2 teaspoons grated lemon rind
2 tablespoons lemon juice
Garnish:
1 teaspoon capers
In deep skillet or Dutch oven, combine stock, wine, thyme and peppercorns; cover and bring to boil. Add turkey breast and reduce heat to medium low; poach gently covered, for 20 to 30 minutes or until juices run clear when turkey is pierced with a fork, turning breast over halfway through cooking. Strain cooking liquid, reserving ½ cup. Transfer turkey to platter and cover loosely to keep warm while preparing sauce.Sauce: In small heavy saucepan, heat butter over medium heat; cook garlic until fragrant, about 1 minute. Add flour; cook, stirring, for 1 minute. Gradually whisk in reserved cooking liquid until smooth. Whisk in cream and any accumulated turkey juices from platter. Increase heat to medium-high and cook, whisking, for 2 to 3 minutes or until sauce comes to boil and is thick enough to coat spoon. Stir in lemon rind and juice.Slice turkey thinly and arrange overlapping slices on platter. Spoon some of the sauce over turkey; sprinkle with capers. Pass remaining sauce separately.Makes about 4 servings.
Recipes - Turkey Recipes - Cheese-Stuffed Turkey Burgers Recipe
3 pounds ground turkey breast
1 to 2 jalapeño chilies, seeded and chopped
1 cup diced Monterey Jack cheese with jalapeño peppers
3/4 teaspoon pepper
1 1/2 cups Chunky salsa
12 hamburger buns, split and toasted
12 slices tomato
Additional salsa, if desired
1. Heat coals or gas grill. Mix turkey, chilies, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick.
2. Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until no longer pink in center.
3. Serve on buns with tomato slices and additional salsa.
Reunion Cornbread Turkey /Chicken Casserole
Yields 24 to 30 servings.
3 (8 ounce) packages crushed cornbread stuffing mix
10 to 11 cups cubed cooked turkey or chicken
2 cups (8 ounces) shredded Cheddar cheese
2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can evaporated milk
1 1/2 cup (6 ounce) shredded Swiss cheese
Prepare stuffing mix according to package directions. Add turkey and Cheddar cheese.
Combine the soups and milk. Pour 1 cup each into three greased 13 x 9-inch baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze for up to 3 months, if desired. Or, if not freezing, cover the casseroles and bake at 350 degrees F for 30 to 35 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.
To use frozen casseroles, thaw in the refrigerator. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until bubly. Let stand for 5 to 10 minutes before serving.
Thanksgiving meals, Leftover Turkey Recipes and Using Leftovers Recipes
Leftover Turkey Recipes and Using Leftovers Recipes
Hope everyone had a Happy Thanksgiving
It is time to send in your ideas for leftovers.
We had quite a feast here yesterday and hope you all had a wonderful time and great food. We cooked a 22 pound turkey and had six of the grandkids over along with their parents.
I am cooking up the carcass to make soup right now.
My recipe for that is the same as for Chicken Soup but it takes a much larger stock pot.
I made a homemade relish tray with baby summer squash (yellow and green), snow peas, baby carrots, radishes, and green onions.
Green Bean Casserole
Candied Yams
Mashed Potatoes
Turkey gravy
Brown and serve rolls
Cornbread Dressing / Stuffing
Deviled Eggs
Seven Layer Dip / Chips
Pecan Pie
Apple Pie
Pumpkin Pie
The most eventful item of the day was when my wife asked my son-in-law to move the turkey in the oven. He left a pot holder in there and it caught on fire and burned to a crisp.
Please send your leftover ideas and leftover recipes to
world-famous-recipes @ yahoogroups.com
Thank you,
Bill Austin
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Inside Turkey Tips from a Master Chef: Prepare to Impress Without the Stress
Want to set your Thanksgiving dinner apart from the rest but still have time to enjoy the company of family and friends? According to the National Turkey Federation, 97% of Americans eat turkey at Thanksgiving. Yet, many cooks, especially new ones, struggle with how to orchestrate the perfect turkey, timed right with just the right side items. Make this holiday season one to remember with the inside scoop from former Presidential chef and Certified Master Chef, Stephen Giunta.
Former White House Chef Shares Top Tips for a Simple, Yet Elegant Holiday Dinner
Want to set your Thanksgiving dinner apart from the rest but still have time to enjoy the company of family and friends? According to the National Turkey Federation, 97% of Americans eat turkey at Thanksgiving. Yet, many cooks, especially new ones, struggle with how to orchestrate the perfect turkey, timed right with just the right side items. Cooks’ fears range from not having enough turkey to serving turkey that tastes like cardboard.
Did you know?
* You should figure to buy at least two pounds of turkey per guest - This allows for second helpings and some leftovers.
* Savory rubs and rich glazes - added at different stages of preparation - are a way to give your turkey a new twist.
* Cooking a turkey doesn’t have to be difficult. Sometimes the best results come from simpler techniques.
Make this holiday season one to remember with the inside scoop from former Presidential chef and Certified Master Chef, Stephen Giunta. One of only 60 Certified Master Chefs in the United States, Chef Giunta shares his suggestions on preparing a Thanksgiving suitable for a President’s table, or your own! Throughout his career, Chef Giunta has prepared hundreds of turkeys using every cooking style and approach, and can share his tried and true techniques and tips to make your Thanksgiving meal a success.
Turkey Sourdough Pesto Sandwich 1 uncut 9" sourdough round bread loaf6 ounces thinly sliced turkey cold cuts 1/4 cup pesto sauce 1 medium tomato, thinly sliced 1 small zucchini, thinly sliced 8 slices mozzarella cheese Cut one inch slice (will be used as a lid) off top of bread. Hollow out inside of bread. Layer half or turkey, pesto, tomato, zucchini, and cheese. In that order. Then repeat. Place the lid made out of the bread on the loaf and wrap loaf in foil. Bake at 350ºF for 45 minutes.
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