Wednesday, November 24, 2010

Turkey Stock

This week some of you will be hosting your Thanksgiving dinner. There will no doubt be a large turkey carcass left behind after all of the leftover meat has been stripped form the bones and set aside for your next meal. Making your own turkey stock is great for soups or gravies. And it's so easy. This recipe adds a little extra with the tomato for a flavor boost. Too much turkey stock? It freezes very well.

1/34 lb turkey bones
1 medium tomato, chopped
1 medium onion, sliced
1 medium sliced celery with leaves, chopped
1 medium carrot, scraped and chopped
2 sprigs fresh parsley
1 bay leaf
1/4 t. dried whole basil
3 black peppercorns
Combine all ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
strain turkey stock through a double layer of cheesecloth, repeat, straining fat from surface.
YIELD: 4 cups

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Monday, November 22, 2010

Stuffed Turkey Breast

Do you have a small family and don't want to do a whole turkey? Try this stuffed turkey breast. It should be just the ticket for Thanksgiving dinner. Read ahead; there are a lot of ingredients and steps involved.

6-in. cast iron skillet
1/2 c. cornmeal
1/4 c. all-purpose flour
1 t. baking powder
1/2 t. poultry seasoning
1/4 t. baking soda
1/4 t. salt
1/4 t. rubbed sage
1/2 c. nonfat buttermilk
1 egg, beaten
cooking spray
1/4 c. finely chopped onion
1 (8 oz.) can sliced water chestnuts, drained and chopped
1 egg, slightly beaten
1/4 t. chicken-flavored bouillon granules
1/4 t. pepper
1 ( 3-lb. )boneless turkey breast, skinned
1 T. margarine, melted
1 T. honey
baby corn (opt.)
fresh sage leaves (opt.)
fresh celery leaves (opt.)

Combine first 7 ingredients in a medium bowl; make a well in center of mixture.
Combine buttermilk and egg; add to dry ingredients, stirring just until moistened.
Spoon cornbread mixture into preheated 6-in cast-iron skillet that has been coated with cooking spray.
Bake @ 400 degrees for 16-18 minutes or until browned. Let cool.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion, and saute until tender.

Crumble cornbread into a large bowl. Add sauteed celery and onion, water chestnuts, egg, bouillon granules, and pepper; stir well.

Lay turkey breast flat on wax paper, skin side down. Remove tendons, skin, and fat, keeping meat intact. From center, slice horizontally (parallel with skin) through thickest part of each side of breast almost to outer edge; flip cut piece and breast fillets over to enlarge breast. Pound breast to 1/2-in. thickness.
Spoon stuffing mixture in center of turkey breast, leaving a 2-in. border at sides. Roll up turkey breast over filling, starting from bottom. Tie turkey breast securely at 2-in. intervals with string. Place seam side down on a rack in a shallow roasting pan that has been coated with cooking spray. Insert meat thermometer. Bake covered, at 325 degrees for 30 minutes.

Combine margarine and honey, brush over turkey. Bake, uncovered, 1 1/2 hours or until meat thermometer reaches 185 degrees. Transfer turkey to a cutting board; remove string. Let stand 10 minutes before slicing. If desired, garnish with baby corn and fresh sage and celery leaves.

YIELD: 10 servings.

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Saturday, November 20, 2010

Raisin Raspberry Bread Pudding

I love bread pudding. I like it as a dessert or main course. My mother has made it my entire life at Thanksgiving and I expect it to be there on the table. So now I have taken over the role of the bread pudding baker. I admit to not being fond of the raisins so I especially like this new recipe I found using raspberries, one of m favorite berries, in addtion to the raisins in the bread. This recipe only serves 6 but it can easily be increased to fit your family size.

12 (1/2 in.) slices of cinnamon raisin bread
vegetable cooking spray
1/2 c. fresh raspberries (thawed and drained frozen berries are fine also)
2 c. skim milk
1 egg
2 egg yolks
1/4 c. sugar
1/4 t. vanilla extract
fresh mint sprigs (opt.)

1. Trim crust from bread; cut bread into 12 rounds using a 2/12/ in. biscuit cutter.
Place 1 round into each of 6 (6 oz) custard cups, or ramekins, that have been coated with cooking spray.
2. Press raspberries through a fine sieve to yield 1/4 c. juice; discard seeds. Spoon 2 teaspoons of juice onto each bread round in custard cups. Top with remaining bread rounds; set aside.
3. Place milk in top of a double boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
4. Combine egg, yolks, sugar, and vanilla in a medium bowl, stirring well. Gradually add milk, stirring constantly with a wire whisk until well blended. Pour milk mixture evenly into prepared custard cups.
5. Place custard cups in a 13x9x2 in. baking dish; pour hot water into baking dish to a depth of 1 inch. Bake at 350 degrees for 40-45 minutes or until set. Remove cups from water. Serve warm or chilled.
6. Garnish with fresh mint sprigs, if desired.
YIELD: 6 servings (140 calories per serving)

Fat 3.6
Carbohydrates 21.2
Cholesterol 139
Sodium 109

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Sunday, November 14, 2010

Squash Cheese Chowder

No herbs are used in this recipe, but it is low fat. The squash makes this chowder a great fall soup! Tastes especially good with a fresh salad and some warm cornbread.

Vegetable Cooking Spray
1 c. chopped celery
1 c. chopped onion
1 1/2 c. coarsely chopped yellow squash
1 1/2 c. coarsely chopped zucchini
1 ( 10 1/2 oz.) can no-salt added chicken broth
1/3 t. pepper
3 T. margarine
3 T. all-purpose flour
1 1/2 skim milk
1 T. prepared mustard
2 c. ( 8 oz.) shredded low fat Cheddar cheese
1 ( 17 0z.) can no salt added whole kernel corn, drained
2 ( 2 oz.) jar diced pimento, drained

Coat a Dutch oven with cooking spray; place over medium-high heat until hot.

Add celery and onion; saute until crisp tender.

Stir in yellow squash and next 3 ingredients.

Bring to a boil.

Cover; reduce heat, and simmer 20 minutes.

Melt margarine in a heavy saucepan over low heat.

Add flour, stirring until smooth.

Cook 1 minute, stirring constantly.

Gradually add milk.

Cook over medium heat, stirring constantly until , mixture is thickened and bubbly.

Add mustard and cheese, stirring until cheese melts.

Add cheese sauce, corn, and pimento to vegetable mixture; stir well.

Cook over medium heat until thoroughly heated.

Yield: 8 cups

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Saturday, November 6, 2010

Febreze Giveaway

No, this isn't a food recipe, but a great chance to win a product from Febreze. Head over to Thyme for Herbs and take a chance. Two lucky winners!

If you like this blog, please look for my other blogs:Thyme for Herbs and Bits, Tales, and Yarns