It’s the Happy Diabetic Thanksgiving
Recipe’s of Love
CIDAR ROASTED ROOT VEGETABLES
Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, orlamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.
Ingredients
3 tablespoons butter
12 ounces carrots (about 2 large), peeled, cut into 2 1/3-inch sticks
12 ounces parsnips (about 3 large), peeled, cut into 2 1/3-inch sticks
12 ounces rutabagas (about 2 medium), peeled, cut into 2 1/3-inch sticks
1 cup sparkling apple cider
2 tablespoons Calvados (apple brandy) or other brandy
1 tablespoon minced fresh parsley
Directions
Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat a 1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat.
Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.
Servings: 6
Good Eats Roast Turkey, I saw Alton Brown make this and I am going to give it a try.
• 1 (14 to 16 pound) frozen young turkey
For the brine:
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water
For the aromatics:
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
| Stuffing of Love Ingredients 1/4 cup butter 1/4 cup small diced 1 cup fresh diced celery 1 2/5 cup fat free chicken broth 1 1/2 quart whole wheat bread crumbs 2 eggs , beaten well 1/2 tsp fresh ground pepper 1/8 tsp ground sage 1/2 pinch thyme 1/2 pinch marjoram 1 diced apple, skin on or off 1/4 c orange juice |
| Directions 1 Melt butter in saucepan. Sauté onion in melted butter until soft, but not brown. Add celery and apples stir well. 2 Add in 2 cups broth and the orange juice and bring to a boil. Cover and simmer for 10 minutes. 3 Place bread cubes into large mixing bowl. Add eggs, pepper, sage, thyme, and marjoram. 4 Add onion, apple and celery mixture. Combine thoroughly. 5 If too dry, add more chicken broth. Bake at 350 degrees for 1 hour covered. Remove the cover for the last 10 min. |
