*** Mary Clingman's Favorite Recipe ***
Roasted Turkey with Mushroom Herb Sauce
|2 teaspoons poultry seasoning, divided
1 teaspoon paprika
3/4 teaspoon crushed dried thyme leaves, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 (16 pounds) Butterball® Whole Turkey,
thawed, if frozen
|no-stick cooking spray
2 tablespoons butter
1 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup half and half
Preheat oven to 325°F.
Combine 1-1/2 teaspoon of the poultry seasoning, paprika, 1/2 teaspoon of the thyme, 1/4 teaspoon of the
salt and 1/4 teaspoon of the pepper in small dish.
Remove neck and giblets from body and neck cavities of turkey. Drain juices and pat dry turkey with paper
towels. Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in shallow
Spray turkey with cooking spray. Sprinkle with seasoning mixture. Roast turkey 3 to 3-1/2 hours or until
thigh is 180°F on a meat thermometer. Cover breast and top of drumsticks with foil after 2 hours to prevent
over cooking the breast. Let turkey stand 15 minutes before carving.
Melt butter in small saucepan on low heat. Add mushrooms. Cook and stir 1 minute. Stir in flour, remaining
1/2 teaspoon of the poultry seasoning, remaining 1/4 teaspoon of the salt, remaining 1/4 teaspoon of the
thyme and remaining 1/4 teaspoon of the pepper.
Gradually stir in broth and half-and-half. Cook and stir constantly on medium heat until thick and bubbly.
Cook and stir 1 minute more. Serve over sliced turkey.
Makes 14 servings.
West Coast Multi-Grain Stuffing with Dried Fruits and Almonds
|1/2 cup butter
2 1/2 cups chopped celery
1 1/3 cups chopped red onion
1 cup chopped red pepper
2 teaspoons minced fresh garlic
1 loaf (29 ounces) sliced multi-grain
bread, toasted, cut into 1-inch
squares, 8 cups
1 (8-inch) square pan cornbread,
coarsely crumbled, 3 cups
1 1/2 cups chopped red baking apple,
such as McIntosh or Gala
|3/4 cup dried cherries
3/4 cup golden raisins
1/2 cup toasted slivered almonds
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh oregano
1 1/2 tablespoons chopped fresh rosemary
2 teaspoons salt
1/2 teaspoon ground black pepper
2 1/2 cups chicken broth
Preheat oven to 350°F.
Melt butter in large skillet on medium-high heat. Add celery, onion, red pepper and garlic. Saute 8 to 10
minutes, or until vegetables are tender-crisp.
Combine cooked vegetables, breads, apple, dried fruit, almonds, herbs, salt and pepper in large bowl. Pour
chicken broth over the top and stir lightly until all ingredients are moist.
Place mixture in a greased 3-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and
continue baking for another 15 to 20 minutes.
Makes 12 servings.
*** For some of your turkey leftovers ***
Turkey Melts with Cheddar and Chutney
Directions / Serving Suggestions
|2 cups cubed cooked Butterball® Turkey
1/3 cup finely chopped celery
3 minced green onions
1/4 cup mango chutney
|1/2 cup mayonnaise
4 whole wheat English muffins, split, toasted
1 cup (4 ounces) shredded sharp Cheddar cheese
Combine turkey, celery, green onions and chutney. Stir in mayonnaise to bind.
Cover with plastic wrap. Refrigerate until ready to use.
Preheat broiler. Arrange English muffin halves on baking sheet. Top with turkey mixture and cheese. Broil
a few inches from source of heat 3 to 4 minutes until hot and bubbling.
Makes 8 servings.
Graduate of The Culinary Institute of America
Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
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