Daily Dish for Wednesday, September 16th 2020

Juicy Roast Turkey

Ingredients

• 1/8 cup minced garlic

• 2 tablespoons Worcestershire sauce

• 2 tablespoons olive oil

• 1/2 teaspoon white vinegar

• 1 teaspoon salt

• 1/8 teaspoon onion flakes

• 1 turkey (10 to 12 pounds)

• 1 medium onion, quartered

• 2 celery ribs, quartered lengthwise

• Fresh parsley sprigs

• 2 bacon strips

• 1/4 cup butter, softened

• 2 cups chicken broth

• 1 cup water

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Directions

• In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours.

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan.

• Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

Nutrition Facts 8 ounces cooked turkey: 535 calories, 29g fat (9g saturated fat), 219mg cholesterol, 594mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 62g protein.

Cranberry Waldorf Salad

Ingredients

• 2 cups fresh or frozen cranberries, halved

• 3/4 cup sugar

• 3 cups miniature marshmallows

• 2 cups chopped apples

• 1/2 cup chopped nuts

• 3/4 cup pineapple tidbits, drained

• 1 cup halved green grapes

• 1 cup heavy whipping cream, whipped

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• Combine cranberries and sugar; let stand 30 minutes. Add next 5 ingredients and mix well. Gently fold in whipped cream; chill.

Nutrition Facts 3/4 cup: 226 calories, 11g fat (5g saturated fat), 27mg cholesterol, 15mg sodium, 34g carbohydrate (28g sugars, 2g fiber), 2g protein.

Sausage-Pecan Turkey Stuffing

Ingredients

• 9 cups soft bread crumbs

• 1 pound bulk pork sausage

• 2 cups chopped onion

• 1/4 cup butter, cubed

• 3 unpeeled tart apples, coarsely chopped

• 1 cup chopped pecans

• 1/2 cup minced fresh parsley

• 1-1/2 teaspoons dried thyme

• 1 teaspoon rubbed sage

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup apple juice

• Chicken broth

• 1 turkey (14 to 16 pounds)

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• Place bread crumbs in a large bowl; set aside. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten.

• Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until a thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing.

Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups. Nutrition Facts 1 cup: 849 calories, 44g fat (13g saturated fat), 294mg cholesterol, 558mg sodium, 23g carbohydrate (8g sugars, 3g fiber), 86g protein.

Marinated Mozzarella

Ingredients

• 1/3 cup olive oil

• 1 tablespoon chopped oil-packed sun-dried tomatoes

• 1 tablespoon minced fresh parsley

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon dried basil

• 1 teaspoon minced chives

• 1/4 teaspoon garlic powder

• 1 pound cubed part-skim mozzarella cheese

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Directions

• In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

Nutrition Facts 1/4 cup: 203 calories, 16g fat (7g saturated fat), 24mg cholesterol, 242mg sodium, 2g carbohydrate (trace sugars, trace fiber), 12g protein.

Buttery Almond Green Beans

Ingredients

• 2 pounds fresh green beans, trimmed

• 2 cups water

• 1 envelope onion soup mix

• 2/3 cup slivered almonds, toasted

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon paprika

• 6 tablespoons butter, melted

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Directions

• In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15-20 minutes.

• In a small bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat.

Nutrition Facts 3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Creamy Pesto Penne with Vegetable Ribbons

Ingredients

• 2 cups uncooked penne pasta

• 1 cup frozen shelled edamame, thawed

• 4 medium carrots

• 2 yellow summer squash

• 1 medium onion, halved and thinly sliced

• 2 tablespoons butter, divided

• 1 garlic clove, minced

• 3/4 cup heavy whipping cream

• 2 tablespoons prepared pesto

• 1/4 teaspoon salt

• 1/4 cup chopped walnuts, toasted

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Directions

• In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips.

• In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender.

• Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.

Nutrition Facts 1-1/2 cups: 521 calories, 33g fat (16g saturated fat), 79mg cholesterol, 315mg sodium, 45g carbohydrate (9g sugars, 7g fiber), 15g protein.

Cornbread Casserole

Ingredients

• 1 can (15-1/4 ounces) whole kernel corn, drained

• 1 can (14-3/4 ounces) cream-style corn

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 1 large egg

• 2 tablespoons butter, melted

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

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• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

How to Freeze a Casserole Test Kitchen TipsTo make a Cornbread Casserole that's vegetarian, look for a cornbread mix without animal lard. (Jiffy makes a Vegetarian Corn Muffin Mix.) Find our Test Kitchen-approved pick for cornbread mix here. Nutrition Facts 1 slice: 311 calories, 10g fat (4g saturated fat), 54mg cholesterol, 777mg sodium, 50g carbohydrate (14g sugars, 3g fiber), 6g protein.

Grilled Corn with Chive Butter

Ingredients

• 6 medium ears sweet corn in husks

• 1/2 cup butter, melted

• 2 tablespoons minced chives

• 1 tablespoon sugar

• 1-1/2 teaspoons lemon juice

• Salt and pepper

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Directions

• Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.

• Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally.

Nutrition Facts 1 ear of corn: 232 calories, 17g fat (10g saturated fat), 41mg cholesterol, 137mg sodium, 21g carbohydrate (9g sugars, 2g fiber), 4g protein.

Ribbon Pudding Pie

• 8 servings

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Ingredients

• 4 cups cold fat-free milk, divided

• 1 package (1 ounces) sugar-free instant vanilla pudding mix

• 1 reduced-fat graham cracker crust (6 ounces)

• 1 package (1 ounces) sugar-free instant butterscotch pudding mix

• 1 package (1.4 ounces) sugar-free instant chocolate pudding mix

• Whipped topping and finely chopped pecans, optional

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• Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust.

• In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly.

• In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.

Nutrition Facts 1 piece: 184 calories, 3g fat (1g saturated fat), 2mg cholesterol, 427mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

Sparkling Pineapple Grape Juice

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Sparkling Pineapple Grape Juice

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Ingredients

• 1 liter ginger ale, chilled

• 4 cups white grape juice, chilled

• 4 cans (6 ounces each) unsweetened pineapple juice, chilled

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• In a large pitcher, combine ginger ale, grape juice and pineapple juice. Serve immediately.

Nutrition Facts 3/4 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 24g carbohydrate (21g sugars, 0 fiber), 0 protein.