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Recipes for 11/20/20

Meal #1

Entrée (Main Course

Orange & Tarragon roast turkey

Prep: 25 mins

Cook: 3 hrs and 30 mins - 4 hrs

More effort

Serves 8 with leftovers


11-12lb turkey , rinsed and dried

3 ½ oz butter , softened

1 orange

½ oz pack tarragon , 2 tbsp finely chopped, rest tied in a bunch with string

2 garlic cloves , crushed

1 onion , quartered

5 oz. dry white wine

sage or tarragon sprigs, to serve


Step 1

Heat oven to 350*.

Line a roasting tin with a very generous length of double thickness foil.

Weigh the turkey to calculate the cooking time, allowing 40 mins per 2 lb for the first 4kg, then 50 mins for every 2lb over that weight (a turkey this size should take 3½-4 hrs).

Step 2

Put the butter in a bowl and finely grate the zest from the orange on top.

Add the chopped tarragon, garlic and seasoning and mix well.

You can make this 3 days ahead.

Step 3

Gently push your fingers under the turkey skin, starting from the neck end of the bird, easing the skin away from the breast and the top of the drumsticks.

Now spread the flavoured butter under the skin, taking care not to tear it.

You won’t be able to reach all the way down to the drumsticks,

but you can ease the butter along by smoothing it through the skin.

Quarter the orange and tuck into the turkey cavity with the onion and the bunch of tarragon. You can do this the night before.

Step 4

Season the turkey with salt and pepper, then lift it onto the foil-lined roasting tin.

Pour the wine into the cavity of the turkey, then bring up the sides of the foil and cover the top of the bird with a layer of foil.

Roast according to your calculated time.

Step 5

Thirty mins before the end of cooking time, remove the foil from the top of the turkey.

Step 6

To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer – the juices that run out should be clear, not pink. If they are pink, continue to roast, checking at 10-min intervals.

Step 7

Remove the turkey, transfer to a warm serving platter and let it rest, covered loosely with the foil, for 30-40 mins before carving. Serve the turkey decorated with herbs.

Side #1

Mini Green Bean Casseroles

Here's a fabulous twist on a popular holiday casserole. Refrigerated biscuits form the crusts that hold a classic mixture of green beans, cream of mushroom soup, milk, Cheddar cheese and French fried onions. It's a fun way to enjoy an all-time favorite dish.

Prep:15 mins Cook:25 mins

Total:40 mins

Yield:16 servings


Vegetable cooking spray

4 cups cooked cut green beans

1 (10.75 ounce) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) – substitute fresh mushrooms

½ cup milk

1 ½ cups shredded Cheddar cheese

1 (2.8 ounce) can French Fried Onions – substitute fresh onions – see below

2 (16 ounce) packages refrigerated jumbo buttermilk biscuits or make you own from scratch


Step 1

Heat the oven to 375 degrees F. Spray 16 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup onions in a large bowl.

Step 2

Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups.

Step 3

Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture.

Step 4

Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.

Nutrition Facts

Per Serving:

281 calories; protein 7.3g 15% DV; carbohydrates 29.2g 9% DV; fat 14.8g 23% DV; cholesterol 12.5mg 4% DV; sodium 823.8mg 33% DV.

If you prefer to make home cooked French fried onions, this is a great recipe. I use my mandoline to get the thinnest slices.

Copycat French's Fried Onions From Scratch

Take your holiday classics to a whole new level by making Copycat French's Fried Onions From Scratch and never buy store bought fried onions again!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 15 oz

Author: Tracy


2.5 cups Homemade buttermilk(or store bought)

4 cups Thinly sliced onions, halves and rings of small onions

3 cups All purpose flour

1 tsp Kosher salt

1/4 tsp Fresh ground pepper

4 cups Vegetable oil


Soak onions in buttermilk for at least 10 minutes.

In a shallow dish add flour, salt, and pepper and mix well.

In a large pan heat vegetable oil to 375 degrees. To test to see if your oil is ready for frying, dip the handle of a wooden spoon in the oil and if it bubbles around the handle then it's ready.

Dredge buttermilk soaked onions in flour until well coated and add to oil, frying in batches until golden brown then remove form oil with a slotted spoon and drain on a paper towel lined plate. Continue with all of the onions with additional paper towel lined plates after a double layer of onions are on one.

Use immediately or store in an airtight container in a dry cool place for up to a few days.

Side #2

Fresh Herb Turkey Stuffing

Fresh herb turkey stuffing made with a variety of bread including croissants, cornbread, white, and wheat bread.

Course Dinner, Side Dish

Cuisine American

Keyword Fresh Herb Turkey Stuffing

Prep Time 30 minutes

Cook Time 37 minutes

Total Time 1 hour 7 minutes

Servings 20 servings as a side dish

Calories 126 kcal


16 cups dried bread cut into bite size pieces

2 cups celery diced

1 large onion chopped

3/4 cup butter yes, that's a lot

2 tablespoons fresh sage

1 tablespoons fresh thyme

1 tablespoons fresh rosemary

1/2 cup fresh parsley

2 -3 cups turkey stock

salt and pepper to taste


Place dried bread in a large bowl. Set aside.

Butter a large baking dish. Set aside

In a large skillet saute onions and celery in melted butter until soft. Add fresh herbs.

Pour over dried bread. Mix well

Slowly add turkey stock until you reach your desired consistency.

Transfer to prepared baking dish and bake for 30-35 minutes or until golden brown.

Alternatively stuffing can be put into the cavity of a turkey and roasted with the bird.

Recipe Notes

Use a variety of bread to create great flavors.

Add cornbread or brioche for sweetness.

I like to salt after turkey stock has been added to prevent from over salting. (Done that)

I highly recommend dense croissants...not the airy kind. Note: this will up the calories.


The Best Apple Crumb Pie Ever!

PREP TIME25 minutes

COOK TIME45 minutes

TOTAL TIME1 hour 10 minutes

SERVINGS 8 servings

“The Best” fits this Apple Crumb Pie perfectly, sweet juicy apples with a light apple crumble topping!


frozen (or homemade) pie crust


1 cup flour

1/2 cup packed brown sugar

1/2 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter


8 Granny Smith apples

1/2 tablespoon lemon juice

1/2 teaspoon lemon rind (optional

1/3 cup white sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg


Preheat oven to 450 degrees F.


Combine all topping ingredients using a fork until completely mixed and crumbly.


Peel, core, and slice apples into thin slices (approximately 1/8 inch). Toss apple slices with sugar, lemon juice, cinnamon, nutmeg and flour.

Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Top apple slices with topping and pat it down over the apples. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven).

Bake at 450 for 15 minutes, reduce heat to 350 degrees and bake an additional 45-55 minutes. (Poke the center of the pie to make sure the apples are soft all of the way through).

Serve warm or room temperature.

Recipe Notes

Be sure to keep an eye on your crumble topping. If it starts to brown too early, place a small piece of foil on top to keep it from burning.

Meal #2

Entrée (Main Course)

Pumpkin & Sage Risotto

Risotto is by far the world’s most comforting food. This is true under any circumstances, but when the weather starts getting colder and we throw in some fall-inspired ingredients like pumpkin and sage, the comfort in this dish starts to reach levels that one might almost consider magical.

Not only are risottos one of my favorite foods to eat, they’re actually my favorite thing to make as well. People are often intimidated into thinking that this simple rice dish requires some God-given talent. Nonsense. Making a perfect risotto is actually very easy once you get the hang of it. Even the near-constant stirring can be relaxing. So grab a wooden spoon, pour a glass of white wine, and get stirring.

Makes 5 servings


1 small pumpkin

1 handful fresh sage leaves

1 medium red onion

3 stalks celery

1 1/2 cups arborio (risotto) rice

1/4 cup white wine

750 ml vegetable stock

1 lemon

Olive oil

Sea salt & Black pepper

(optional) 1/4 cup Daiya Mozzarella-stlye shreds

Step One

Preheat the oven to 350º F. “Butcher” your pumpkin and cut into small cubes.

With the pumpkin in small chunks, add them to a baking sheet with a splash of olive oil and roast for about 45 minutes until fully cooked and slightly browned.

Step Two

Meanwhile, finely chop the celery and onions and add them to a large saucepan over medium heat with a splash of olive oil. Allow these to soften but not brown.

In a separate pot, add the vegetable stock with a few large sage leaves and bring to a simmer.

Step Three

Add the arborio rice to the hot pan with celery and onions and allow it to cook dry for 1-2 minutes. Then, add a bit of white wine and stir until it is absorbed into the rice. Slowly add one ladle-full of stock into the pan at a time and stir occasionally until fully absorbed before adding more. This should take 20-30 minutes.

Step Four

As the risotto is nearing completion, check on the pumpkin in the oven (did you forget about it?). It should be soft and fully cooked. When it is, toss it into the pan with the risotto along with generous amounts of salt and black pepper.

At this point taste the risotto. If all the stock has been absorbed and it is still too al dente and crunchy, use warm water until you have a perfect lava-like texture and the rice has become softened but not completely overcooked.

Step Five

At the last minute, squeeze in a little lemon juice and throw in a few tablespoons of finely-chopped sage leaves. If you want to be naughty, you can also add a handful of non-dairy mozzarella-style shreds (Daiya works well). Stir these into the rice and remove from the heat – let the risotto rest for 2-5 minutes before serving alongside a glass of gorgeous Italian white wine.

Side #1

Orange Tarragon Green Beans


2 tsp (10 mL) butter 1 clove garlic, thinly sliced 1/2 tsp (2 mL) dried tarragon Salt and pepper to taste 1 lb (500 g) green beans 1/4 cup (50 mL) orange juice 1 tsp (5 mL) grated orange zest 1 orange, peeled and cut into segments


Melt butter in a medium saucepan; add garlic, tarragon, salt and pepper. Cook, stirring, until garlic is tender. Add beans; cook, stirring, 5-6 minutes, until beans are just tender. Add orange juice; cook about 5 more minutes, until juice comes to a boil and beans are cooked through. Stir in zest and orange segments.


Fresh Cranberry Relish

On Thanksgiving, there's never enough stovetop or oven space. There's just too. much. cooking. But that doesn't mean you should give up and go buy a can of cranberries. Unlike traditional cranberry sauce, this easy relish doesn't require any cooking and can be made entirely in the food processor—which means one more free burner and one less dirty saucepan to clean. It's what we like to call a win-win.





1 lb. cranberries

1 c. granulated sugar

Juice and zest of 1 orange, plus more serving (optional)

Juice and zest of 1/2 lemon