Creamy Broccoli with Turkey Bacon
1. Place broccoli, ½ cup water and salt in saucepan; cover. Bring to a boil on high heat. Reduce heat to medium-low; simmer 8 minutes, or until crisp-tender. Drain; keep warm.
2. Place cream cheese and milk in same saucepan on medium heat. Cook and stir until cheese is melted and sauce is smooth. Stir in mustard and turkey bacon; cook 1 minute.
3. Add broccoli; mix lightly. Spoon into serving dish; sprinkle with sunflower kernels.
Roasted Butternut Squash
1. Preheat oven to 350º F (180º C).
2. Measure out enough parchment paper to allow for overhang of a 9x13-inch (3.5 L) metal pan. Scrunch the parchment paper under running water till wet. Squeeze out excess water and line pan.
3. Peel squash. Scrape out membrane and seeds. Cut into 1/2 –inch (1 cm) cubes.
4. Place in a medium bowl. Pour oil over top and toss to coat.
5. Pour into prepared baking pan and sprinkle with pepper.
6. Bake for 45-60 minutes or until soft.
7. Remove from pan and serve or refrigerate until next day**.
Make this 1-2 days ahead: Do steps 1 – 4. Step 5 - Bake in the oven for 45 minutes or until just soft. Remove, cool, and then carefully remove semi-cooked squash to a clean container and refrigerate for up to 2 days.
**To reheat the squash after the turkey comes out of the oven and is taking Turkey Timeout*, increase oven temperature to 450F (230 C). Reline the 9x13-inch (3.5 L) metal pan with wet parchment paper (see above) and add the cooked squash. Place in oven and reheat till hot (about 20 minutes).
Makes 8 – 1/2 cup (125 mL) servings
*Turkey Timeout – the time a cooked turkey needs to sit after being removed from the oven to guarantee perfection in flavour, texture and carving.
Turkey with Chorizo Cornbread Stuffing
1. Preheat oven to 325°F.
2. Crumble chorizo into large skillet. Cook on medium heat 5 minutes, or until cooked through, stirring occasionally. Drain; set aside. Wipe skillet with paper towels to remove grease.
3. Melt butter in same skillet on medium heat. Add onion, celery,
red pepper and jalapeno pepper. Cook and stir 7 minutes, or
until vegetables are tender. Stir in sage and thyme. Set aside.
4. Combine dry stuffing, chorizo and vegetable mixture in large bowl. Stir in broth.
5. Combine chili powder, garlic salt, oregano and black pepper.
6. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard.
7. Drain juices from turkey. Pat turkey dry with paper towels.
8. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with stuffing.
9. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Sprinkle with seasoning mixture. Place small pieces of aluminum foil over
skin of neck cavity and over stuffing at body cavity opening to
prevent over browning during baking.
10. Bake 4 hours, or until meat thermometer reaches 165°F when
inserted in center of stuffing and 180°F when inserted in
thickest part of thigh. Cover breast and tops of drumsticks with aluminum foil after 2-1/2 hours to prevent over cooking of breast.