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SOMETHING DIFFERENT! By Dana Jacobi
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Canadian Wild Rice Dressing With Cranberries
More Recipes For more stuffing and/or dressing recipes, click on the link below: New Age Stuffing With Old-Fashioned Taste
CONVENTIONAL OVEN OPEN PAN Roast turkey, breast up, on flat rack in shallow open pan in preheated 325°F oven. Baste every 15 - 20 minutes. This dry-heat method is the easiest method for turkey roasting. The turkey requires only minimal handling and turns out to be golden brown, attractive, with a rich roasted flavor. CONVENTIONAL OVEN HIGH HEAT FIRST Place well-basted turkey in shallow pan, breast up. Roast in preheated 450°F for 30 minutes. Reduce heat to 325°F and continue roasting. This has become a favorite method for producing an evenly browned bird that is juicy and moist. CONVENTIONAL OVEN COVERED PAN Cook turkey, breast up, in covered dark enamel pan in 325°F oven. With this method, the cooking time is shortened, but the bird becomes less attractive in appearance than with the Open Pan method. This moist heat method often produces uneven browning and does not give the turkey a roasted flavor. CONVENTIONAL OVEN OVEN COOKING BAG Place the turkey, breast up, in a floured plastic cooking bag in shallow open pan. Close bag loosely and make slits in top of bag with knife. Cook in 350°F oven. The turkey cooks in drippings trapped in bag. While this method is simple, with little cleanup required, the turkey is less attractive and lacks roasted flavor. CONVENTIONAL OVEN FOIL-WRAPPED Place the UNSTUFFED turkey breast up, on foil. Wrap loosely and cook in shallow pan in 450°F oven. This moist-heat method reduces the cooking time, but the turkey may cook unevenly. Be sure to check final internal temperature of thigh and breast. This method is to be used only on an UNSTUFFED turkey. CONVENTIONAL OVEN CLAY POT Place the turkey, breast up, in presoaked covered clay pot in cold oven. Cook at 450°F. The turkey browns evenly with this shortened cooking time method. A meat thermometer is essential to ensure that thigh, breast, and stuffing reach recommended final temperatures. MICROWAVE OVEN Cook the stuffed or unstuffed turkey, breast down, at HIGH, 4 minutes per pound, and then, breast up, at MEDIUM (50% power), 8 minutes per pound. This cool-cooking method roasts a turkey 12 pounds and under in about half the time, but it requires extra handling during cooking. Be sure to use a browning sauce for even color. COVERED KETTLE CHARCOAL GRILL Place UNSTUFFED turkey, breast up, on rack over drop pan with 25 hot coals on each of two sides. Add briquettes and turn every hour. Barbecued turkey from the grill is very attractive, and it has a delicious smoked flavor. Do not prepare a stuffed turkey on the grill, however; the stuffing takes on a strong smoked taste that obscures its more subtle flavors. CHARCOAL WATER SMOKE COOKER Place UNSTUFFED turkey on rack over water pan and hot coals with wet wood to generate smoke. Cover. Add briquettes as required. Turkey will become dark brown, with a distinct smoky flavor. For food safety, turkey must pass through the critical range of 45° to 140° in less than 4 hours. Source: The Thanksgiving Book, ©1987 by Blue Cliff Editions, Inc., and Jerome Agel
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For years,
battle lines have been drawn at holiday time between the traditionalists and the
adventurers. I learned the depth of this great divide long ago, when Thanksgiving was a
communal affair and friends cooked separately, then came together to feast. The traditionalists always wanted to repeat what I call "The First Thanksgiving." They always wanted everything on the table to be the same, into eternity. The more adventurous ranged from those favoring minor changes, like cranberry chutney in place of something more classic, to outright radicals. At their most daring, they proposed chocolate mousse in place of mince pie, and even a loin of pork in place of turkey. I fall somewhere in between. For me, mashed yams (no marshmallows, thank you) and canned baby green peas evoke memorable family Thanksgivings and, therefore, are essential. With those old familiars, I can tolerate the creamed onions and mashed potatoes with gravy which are foreign to me but equally essential for friends originally from Maine and the Midwest. For the bird, I am content roasting a turkey breast. It is easy to prepare, provides the mandatory leftovers and leaves more room for the irresistible trimmings. For the dressing (or "stuffing," since many people can't even agree on which to call it), I often use grains in place of a bread base and cook it separately. In the dressing below, wild rice mashed with potatoes create a texture much like that of old-fashioned stuffing, creamy and chunky. Butter, chicken broth and commercially-prepared poultry seasoning add to the appealing illusion that this dressing was baked in the bird. Vegetable broth produces a vegetarian version.
WILD RICE
STUFFING 1 cup dried cranberries In a bowl, cover cranberries with warm
water to plump, 20 minutes. Drain and set aside. While potatoes cook, hand chop or use food processor to dice celery, leek, shallot and onion until medium-fine. In a large, non-stick skillet over medium-high heat, heat butter until bubbly. Immediately add chopped vegetables and sauté until lightly colored, about 6 minutes. Add rice, cranberries, seasoning and chicken broth. Bring to boil, then reduce heat and simmer until rice softens, stirring occasionally, about 10 minutes. Remove pan from heat. Using large, sturdy fork, mash warm potato into mixture in pan until texture becomes that of traditional dressing, about 3 minutes. Season to taste with salt and pepper. Dressing can now be cooled and refrigerated up to 2 days. To reheat, spread in 8-inch baking dish, cover with foil and bake in oven preheated to 350 degrees until heated through, about 30 minutes. Makes 12 (1/2-cup) Servings. Per serving: 142 calories, 3 g. total fat (2 g. saturated fat), 25 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 23 mg. sodium. "Something Different" is written for the American Institute for Cancer Research by Dana Jacobi, author of The Joy of Soy, and recipe creator for AICR's book, Stopping Cancer Before It Starts.
SAGE, ONION & APPLE STUFFING 4 cups cubed whole-wheat bread (6 slices) Preheat oven to 350°F. Spread whole-wheat and white bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted. In a small saucepan, cover giblets with 1 cup water and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside. In a large nonstick skillet, heat oil over medium heat. Add celery and onions; sauté for 5 to 7 minutes, or until softened. Add apples and sauté for 3 minutes longer. Add the giblet-cooknig liquid, sage and thyme. Reduce heat to low and simmer for 5 to 7 minutes, or until the apples are tender and most of the liquid has evaporated. Transfer to a large bowl and add the toasted bread, reserved giblets and cranberries. Drizzle 1/2-cup chicken stock over the bread mixture and toss until evenly moistened. If baking in a casserold dish, add the remaining 1/2-cup chicken stock. Season with salt and pepper. Makes 8 Cups, enough to stuff one 12-pound turkey or enough to serve 8 as a side dish. Per (1-Cup) Serving: 154 Cal; 3 g Total Fat; 30 g Carb; 0 mg Cholesterol; 218 mg Sodium. Exchanges: 2 Bread/Starch; 1 Fat.
SAUSAGE-CORNBREAD
DRESSING 2 (7.5-ounce) packages yellow corn muffin
mix (with egg) Prepare muffin mix according to package directions for cornbread, using fat-free milk. Let cool; crumble and set aside. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add sausage, onion, and celery; cook until sausage is browned and vegetables are tender, stirring until sausage crumbles. Drain and pat dry with paper towels. Combine cornbread, bread cubes, sage, and pepper in a large bowl; stir in sausage mixture. Add chicken broth and egg substitute, stirring well. Spoon mixture intoa 13- x 9-inch baking dish, coated with cooking spray. Bake, uncovered, at 350°F for 1 hour or until browned. Serve warm. Makes 12 Servings. Per (3/4-cup) Serving: 143 Cal; 5 g Total Fat (3 g Sat Fat); 14 g Carb; 24 mg Cholesterol; 501 mg Sodium; 10 g Protein. Exchanges: 1 Starch; 1 Medium-Fat Meat.
WALNUT-APPLE
STUFFING 6 cups firmly packed diced whole-grain bread Preheat the oven to 350°F. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the red onion and sauté over moderate heat until golden. Add the apple and sauté for another 5 minutes. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients, except the apple juice, and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to a shallow 1-1/2 quart baking pan which has been coated with a nonstick cooking spray. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Makes 10 Servings. Per Serving: 218 Cal; 8 g Total Fat; 32 g Carb; 00 g Choesterol; 426 mg Sodium; 5 g Protein. Exchanges: 1 Starch; 1 Fruit; 2 Fats. CANADIAN
WILD RICE DRESSING WITH CRANBERRIES 1-1/2 cups wild rice, rinsed **For orange liqueur, such as Grand Marnier, you can substitute an equivalent amount of frozen orange juice concentrate, plus some grated orange zest (peel). Adding more orange peel is not necessary for this recipe. In a large saucepan, cook wild rice in 3 cups oiling water and salt for about one hour. The rice will split and curl. Add additional water if necessary. Drain, rince, and set aside. Simmer long grain rice in chicken stock for 20 to 25 minutes. Combine with wild rice and cool. Stir in sliced cranberries, sugar, Grand Marnier, orange juice, and orange peel. Place in ovenproof casserole which has been sprayed with nonstick cooking spray and bake in a preheated 350°F oven for 30 minutes. Makes 8 (3/4-Cup) Servings or enough dressing (6 Cups) for an 8-pound turkey or 4 Cornish hens. Per (3/4-Cup) Servings: 166 Cal; 1 g Total Fat; 35 g Carb; 1 mg Cholesterol; 169 mg Sodium; 6 g Protein; 3 g Fiber. Exchanges: 2 Starch.
POTATO
STUFFING 4 ounces turkey bacon, cut into 1/2-inch
pieces Preheat the oven to 350°F. In a skillet over medium-high heat, cook the turkey bacon for about 2 minutes. Add the onion, garlic, and celery and cook for 5 minutes, stirring often. Remove the skillet from the heat and place the contents in a large bowl with the potatoes, herbs, stock, bread crumbs, parsley and pepper. Toss well. Either bake in a dish, covered, at 350°F for 30 minutes or add as the stuffing to the turkey breast. Makes 6 Servings. Per (1/2-cup) Servings: 98 Cal; 2 gTotal Fat (0 g Sat Fat); 16 g Carb; 7 mg Cholesterol; 267 mg Sodium; 3 g protein; 1 g Fiber; 2 g Sugars. Exchanges: 1 Starch.
COUSCOUS
STUFFING 1-1/2 cups reduced sodium clear chicken
broth In a 1-quart saucepan, combine the stock, butter and salt. Bring to a boil over medium heat. Add the couscous in a steady stream and stir. Reduce to a simmer and cook for 5 minutes. Fluff the couscous with a fork and set pan aside in a warm place. In a medium skillet, heat the oil. Lightly sauté the shallots, celery, and carrots for 2 minutes. Add the garlic and sauté for another minute. Spoon into a medium mixing bowl. Add the couscous, corn, toasted pine nuts, parsley, sage, and Bell's Seasoning (or oregano and thyme) to the vegetables. Toss to combine (don't press too hard ~ try to keep the stuffing fluffy). Add salt and pepper to taste. Makes about 5 Cups or 10 (1/2 cup) Servings. Per Serving: 169 Cal; 8 g Total Fat (2 g Sat Fat); 22 g Carb; 7 mg Cholesterol; 90 mg Sodium; 3 g Fiber; 5 g Protein. Exchanges: 1-1/2 Starch; 2 Fat.
SAUSAGE
STUFFING 8 cups whole-wheat bread (12 slices), cubed Preheat oven to 350°F. Spread bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted. Heat a large nonstick skillet over medium heat. Add sausage and cook, stirring with a wooden spoon to break up the sausage, for 5 to 10 minutes, or until no longer pink. Drain in a colander to remove excess fat. Set aside. Add oil to the skillet and heat over medium-low heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Add apples and sauté for 8 to 10 minutes longer, or until tender. Transfer to a large bowl and add the reserved sausage, toasted bread, sage, thyme and basil. Toss well. Drizzle 1-1/2 cups chicken stock over the bread-sausage mixture and toss until evenly moistened. If baking in a casserole dish, add the remaining 1/2-cup chicken stock. Season with salt and pepper. Makes 8 cups, enough for one 12-pound turkey 8 Servings as a side dish. Ed. Note: Not recommended for those on sodium-restricted meal plans. Per (1-cup) Serving: 196 Cal; 5 g Total Fat; 30 g Carb; 18 mg Cholesterol; 492 mg Sodium; 9 g Protein. Exchanges: 1 Starch; 1 Fruit; 1 Fat.
YAM
CORN BREAD STUFFING 2 cups chopped, peeled, sweet potatoes
(yams) Preheat oven to 375°F. In a large skillet, cook the sweet potatoes, onion, and celery in the margarine over medium-high heat for 7 to 10 minutes, or just until tender. Spoon the mixture into a large mixing bowl. Stir in the parsley and ginger. Add the corn bread and pecans, and toss gently to coat. Add enough broth to moisten. Place the stuffing in a 2-quart oblong casserole which has been sprayed with nonstick cooking spray. Bake, uncovered, for 45 minutes or until heated through. Makes 10 Servings. Per Serving: 211 Cal; 9 g Total Fat (2 g Sat Fat); 29 g Carb; 10 mg Cholesterol; 355 mg Sodium; 3 g Fiber; 5 g Protein. Exchanges: 2 Starch; 2 Fat.
WHOLE
WHEAT STUFFING 8 cups (12 slices) day-old whole wheat
bread, cubed Preheat oven to 400°F. Spray a 3-quart baking dish with nonstick cooking spray and set aside. In a large mixing bowl, combine bread, salt, and pepper. Sauté celery and onions in butter on medium-high heat, about 10 minutes, or until onions wilt. Add mixture to the bread. Mix in other ingredients and place stuffing in prepared 3-quart baking dish. Bake for 25 to 30 minutes until the top is well browned. Makes 12 (3/4 cup) Servings or enough for a 12-pound turkey (9 cups). Per Serving: 207 Cal; 8 g Total Fat (2 g Sat Fat); 26 g Carb; 40 mg Cholesterol; 390 mg Sodium; 6 g Protein; 3 g Fiber. Exchanges: 2 Starch; 2 Fat.
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