![]() Pour reserved 1 1/2 cups cooking liquid into a zip-top plastic bag. Remove turkey from pan, reserving 1 1/2 cups cooking liquid reserve remaining cooking liquid for another use. Bake at 325 degrees for 3 hours or until thermometer reaches 160 degrees.Ĭover turkey loosely with foil let stand 10 minutes. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Place turkey on a rack coated with cooking spray place rack in a shallow roasting pan. Pour broth and enough water to equal 3 cups liquid into the bottom of the pan. Sprinkle bird with 1 teaspoon salt, 1 teaspoon black pepper and ground red pepper. Spread apple butter mixture under loosened skin and rub into the body cavity. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.Ĭombine apple butter, sugar, mustard and nutmeg in a small bowl stir well. Stuff cavities of turkey with quartered apple, onion, and parsley sprigs. Lift wing tips up and over back, and tuck under bird. Tie ends of legs to tail with cord, or tuck flap of skin around tail. Rinse turkey thoroughly with cold water pat dry. Remove and discard giblets and neck from turkey. Per 3/4 -cup serving: 75 calories (31 percent from fat), 2.6 g fat (0.5 g sat, 1.4 g mono, 0.5 g poly), 3.4 g protein, 11.8 g carbohydrates, 2,8 g fiber, no cholesterol, 1.4 mg iron, 50 mg sodium, 54 mg calcium.ġ (12-pound) fresh or frozen whole turkey, thawedĢ (10 1/2 -ounce) cans low-salt chicken broth Pour vinaigrette over beans, tossing gently to coat. Add sugar and vinegar stir until sugar dissolves. Add shallots to bacon fat in skillet saute 1 minute. Drain well set aside.Ĭook bacon in a small skillet over medium-high heat until crisp. Green beans with bacon-balsamic vinaigretteĬook green beans in boiling water for 2 minutes. ![]() Per serving (one wedge): 100 calories (9 percent from fat) 1 gram fat (sat 0.2 grams sat, 0.3 g mono, 0.4 g poly) 3.8 g protein, 19.8 g carbohydrates, 0.5 g fiber, 1 mg cholesterol, 1.3 mg iron, 381 mg sodium, 105 mg calcium. Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Pour batter into a 9-inch round cake pan coated with cooking spray. Let cool.Ĭombine vegetable mixture, cornmeal mix, flour, sugar and ground red pepper in a large bowl add milk and egg whites, stirring until moist. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender stir frequently. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. ![]() Per serving: 262 calories (25 percent from fat) 7.2 g fat (1.6 g sat, 3.2 g mono, 1.3 g poly) 8.8 g protein 9.3 g carbohydrates 1.3 g fiber 1 mg cholesterol, 3.2 mg iron, 782 mg sodium, 150 mg calcium. Spoon mixture into a 13- by 9-inch baking dish coated with cooking spray. Add vegetable mixture to dressing mixture, and gently stir in broth and egg whites. Saute celery and onion 8 minutes, or until tender. Melt margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. ![]() Combine crumbled corn bread, torn biscuits, sage, poultry seasoning and pepper in a large bowl set aside. Tear 8 of the biscuits into small pieces reserve remaining 2 for another use. Bake biscuits according to package directions let cool. Baltimore Sun eNewspaper Home Page Close MenuĤ (10 1/2 -ounce) cans low-salt chicken brothĬrumble speckled corn bread set aside.
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