A Roasted Turkey Dinner Menu
By Brenda Hyde
Whether it's a holiday meal or a special Sunday dinner, this menu
is full of autumn goodness. The oven and the delightful smells will
warm your home and your soul on a crisp fall day.
Savory Roasted Turkey
Ingredients:
1-1 1/2 cups light or regular mayonnaise
2 tablespoons sweet paprika
1 tsp. ground black pepper
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon garlic powder or granules
1 (approx. 14 pounds) turkey
Mix the spices into the mayonnaise til blended. Tuck back
the wings and smooth the mayonnaise mixture over the entire
turkey, gently rubbing it in. Using a wooden spoon or rubber
spatula smooth it around inside the turkey. Lift up the skin
and spread it under there as well. Place the turkey in a large
roasting pan and place it on the lowest rack of the oven. Bake
at 450°F for 30 minutes uncovered. Remove the turkey from
the oven and cover the breast with a double layer of heavy duty
aluminum foil loosely over the turkey breast area. Reduce the
oven to 350°F. and roast until the turkey temperature reaches
161°F (about 2 to 2 1/2 hours). Remove the turkey from the
oven and let it rest while covered for about 15 minutes before
carving.
Glazed Roasted Sweet Potatoes
Ingredients:
6 large sweet potatoes, peeled and cut into 2" cubes
2 tbsp. olive oil
salt and freshly ground pepper
4 tbsp. butter
1 cup brown sugar
1 tbsp. lemon rind; finely grated or dried lemon rind
2 tbsp. fresh lemon juice
Preheat the oven to 375 degrees F. Toss the potatoes with the oil
and season lightly with salt and pepper to taste. Bake for minutes.
While the potatoes are baking, place the butter, brown sugar, zest
and lemon juice in a small pan and over medium heat. Cook until
the butter is melted and all is combined. Remove the potatoes
from the oven and toss with the butter mixture. Return to oven
and continue cooking for 10 minutes or until the potatoes are
cooked through and glazed.
Wilted Greens and Pine Nuts
Ingredients:
6 cups spinach or mixed greens
1/2 tbsp. olive oil
2-3 cloves minced garlic
1 tsp. fresh lemon juice
1/2 tsp. pine nuts, toasted
Wash and trim spinach of any bad spots or thick stems and dry.
Heat oil in large skillet over medium heat. Add the garlic and
lemon juice. Sauté for 1 minute. Turn heat high and add the
spinach, 1/2 tsp. salt and 1/8 tsp. pepper. Using tongs move
the spinach around so that all of it is coated with the oil and
garlic. Toss in the pine nuts. Season more if needed. Notes:
To toast nuts place them in a dry skillet and toast over low
heat with no oil. They will scorch easily so watch carefully
and stir or shake the pan as they toast. They will take about
5 minutes to toast. (You can substitute walnuts for the pine nuts).
Dill Green Beans and New Potatoes
Ingredients:
1 pound red potatoes, quartered-skins on
1 pound fresh green beans
1/2 cup light sour cream
3 tbsp. chopped fresh dill
1/4 teaspoon salt
1/8 ground black pepper
1 teaspoon olive oil
2 cloves garlic, minced
Trim green beans, and cut into 2" pieces. Add the potatoes and
green beans to a pan and just cover with water. Bring to a boil.
Reduce heat; cover and simmer 9-11 minutes or until beans are
crisp-tender. Meanwhile, in a small bowl, combine all remaining
ingredients; blend well. Drain vegetables; rinse with cold water
to cool slightly. Place in serving bowl. Add sour cream mixture,
toss to coat. Serve warm.
Pumpkin Bundt Cake
From: The Harrowsmith Cookbook
Ingredients:
3 cups flour
2 tsp. Baking soda
2 tsp. Baking powder
3 tsp. Cinnamon
1 tsp. Salt
4 each Eggs, beaten
2 cups Sugar
1 1/4 cups Oil
2 cups cooked, mashed pumpkin
1/2 cup Chopped pecans
1/2 cup Chocolate chips
Sift flour, baking soda, baking powder cinnamon and salt twice.
Beat eggs and sugar together. Add oil and pumpkin, then blend
in flour mixture. Fold in pecans and chocolate chips. Bake in
greased and floured bundt pan at 350F degrees for 60 minutes.
Let cool in pan for 10 minutes, then turn out onto cooling rack.
Dakota Prairie Pumpkin Pie
From: The Harrowsmith Cookbook
Ingredients:
4 cups Pumpkin puree
4 cups Sugar
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Nutmeg
6 each Eggs, lightly beaten
4 cups Milk
1 cup Light cream
1 tbsp. Vanilla
Pastry for 3 9-inch pie shells
Whipped cream & chopped nuts
Combine pumpkin, sugar, salt, cinnamon and nutmeg. Blend in
eggs, milk, cream and vanilla. Pour into pie shells and bake at
400F degrees for 50 minutes, or until firm. Cool on a rack.
Garnish with whipped cream and chopped walnuts.
The herbs and spices used, plus dried lemon peel, extracts and baking supplies
are all available from Watkins. Click Here
About the Author:
Brenda Hyde is a mom to three, married and living in the Midwest
United States. She is also a freelance writer, editor and owner of Old Fashioned Living.com.
