Thanksgiving 2013 Feast!

Roasted Turkey Breast

• 1 - 4-5 lb. turkey breast
• 1/2 stick unsalted butter
• 1 cup reduced sodium chicken broth
• coarsely ground black pepper

Preheat oven to 350F.

Remove turkey from casing and rinse well.  Put it on a rack in a small roasting pan and baste with 2 tbsp. melted butter.  Season with freshly ground black pepper.  Put the broth in the bottom of the roasting pan.

Cook 2.5 hours, basting twice with remaining butter and broth in the bottom of the pan.

Let rest 10 minutes before slicing.

Ultra Creamy Mashed Potatoes

• 4 cups reduced sodium chicken broth
• 3 large potatoes (2 1/2 lbs), peeled and cut into 1-inch chunks
• 1 cup cream
• 2 tbsp. butter
• Freshly ground black pepper

Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.

Reduce the heat to medium.  Cover and cook for 10 minutes or until the potatoes are tender.  Drain the potatoes in a colander, reserving the broth.

Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper.  Add additional reserved broth, if needed, until desired consistency.

 Moist and Savory Stuffing

• 3cups reduced sodium chicken broth
• Freshly ground black pepper
• 2 large stalks celery, chopped
• 1 large yellow onion, coarsely chopped
• 2 large leeks, white and light green parts only, chopped
• 1 - 14 oz. package Pepperide Farm Herb Seasoned Stuffing
• 1 cup homemade sourdough croutons (or croutons from a bakery)

Heat a small amount of olive oil in large pot over medium heat.  Add the celery, onion and leeks and saute until starting to get soft, 10 minutes.  Season with freshly ground black pepper.  Add the broth and cook for a couple of minutes.  Remove the saucepan from the heat, add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish and cover with foil.

Bake at 350F for 30 minutes.  Remove the foil and continue to bake for 10-15 minutes,  until stuffing is hot and getting crisp on the top.

Creamed Pearl Onions

• 2 cups frozen pearl onions, thawed
• 2 cups reduced sodium chicken broth
• 1 1/2 tsp. sugar
• 1/2 tsp. salt
• 2/3 cup light cream
• 1 tbsp. minced chives

Combine onions, broth, sugar and salt in a 8" saucepan.  Simmer for 10 minutes, until the onions are tender.  Strain the onions and put them back in the pan. Add cream and cook until thickened.  Stir in chives and season.

 Brussel Sprouts with Bacon, Garlic and Shallots

• 6 slices center-cut bacon
• 1 large shallot sliced (1/2 cup)
• 1 1/2 lbs. Brussel sprouts, trimmed and halved
• 6 garlic cloves, thinly sliced
• 3/4 cup reduced sodium chicken broth
• salt & freshly ground black pepper

 Heat a large nonstick skillet over medium-high heat.  Add bacon and saute for 5 minutes, until bacon begins to brown.  Add shallot and Brussel sprouts, saute 4 minutes.  Add garlic and saute 4 more minutes or until garlic begins to brown, stirring frequently.  Add the broth and bring to a boil.  Cover and cook for 5 minutes.  Uncover and continue to cook, stirring occasionally, 5 minutes, or until the broth mostly evaporates and the sprouts are crisp-tender.  Remove from heat and season.

Thanksgiving Feast!