ck - A Showstopping Thanksgiving
Preheat oven to 350°.
To prepare turkey, remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey. Place sage sprigs and onion in body cavity. Tie ends of legs with string. Pour 1/2 cup water in bottom of a broiler pan. Place turkey on the rack of broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Bake at 350° for 1 hour.
To prepare glaze, combine 1 cup coffee and next 5 ingredients (coffee through pepper) in a small saucepan. Bring to a boil; cook until reduced to 1/2 cup (about 8 minutes). Brush glaze over turkey. Bake an additional 2 hours or until thermometer registers 180°, basting occasionally with glaze. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.
Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Reserve 1 cup drippings.
To prepare gravy, heat a small saucepan over medium-high heat. Add ham; saute 2 minutes or until browned. Add 1 cup reserved drippings, broth, and 1/2 cup coffee. Bring to a boil; cook 2 minutes. Remove skin from turkey. Serve turkey with gravy.
These soft, fragrant whole wheat rolls are great with roasts or ham and for sandwiches the next day.
Dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes. Add 1 cup milk, butter, sugar, and 1 egg, and beat with a mixer at medium speed until well blended. Lightly spoon flours into dry measuring cups; level with a knife. Add 3 cups all-purpose flour and whole wheat flour to yeast mixture, and beat until blended. Let stand 15 minutes. Add salt, and beat well. Stir in 2 cups all-purpose flour to make a soft dough.
Turn the dough out onto a floured surface; knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1/4 cup at a time, to keep dough from sticking to hands (dough will feel tacky). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.)
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 10 minutes or until golden.
Preheat oven to 375°.
Punch dough down; cover and let rest 5 minutes. Divide in half. Working with 1 portion at a time, roll each portion into a 14-inch circle. Spread half of onion mixture over each portion, and cut each portion into 12 wedges. Roll up each wedge tightly, beginning at the wide end. Place, point sides down, on baking sheets coated with cooking spray. Combine 1 egg and 1 tablespoon milk, stirring with a whisk; brush over rolls. Sprinkle evenly with poppy seeds. Let rise, uncovered, 30 minutes or until doubled in size.
Bake at 375° for 23 minutes or until golden.
This simple dish relies on freshly ground nutmeg. Look for whole nutmeg in the spice aisle, and store it in the freezer for up to a year.
Place beans in a large saucepan of boiling water; cook 5 minutes. Drain.
Heat butter in a large nonstick skillet over medium-high heat. Add walnuts; sauté for 1 minute, stirring constantly. Add beans, salt, and nutmeg; cook for 1 minute.
Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups.
Melt butter in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil; cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.
This not-too-sweet cake is a great one to have on hand throughout the holidays, especially since you can serve it for breakfast or dessert.
Preheat oven to 375°.
To prepare the cake, coat a 10-inch Bundt pan with cooking spray, and dust with 1 teaspoon flour. Set prepared pan aside.
Combine 1/2 cup milk, oil, vanilla, eggs, and sweet potatoes in a medium bowl.
Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 7 ingredients (3 cups flour through cinnamon) in a large bowl, stirring well with a whisk.
Add milk mixture to flour mixture; beat with a mixer at low speed 2 minutes or until blended. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted 1 inch from the edge comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare the glaze, combine powdered sugar and remaining ingredients in a bowl; stir well with a whisk. Drizzle glaze over cake.
Coffee-Lacquered Sage Turkey with Redeye Gravy
Poppy Seed and Onion Crescent Rolls
Green Beans with Crushed Walnuts
Sweet Potato Bundt Cake with Creamy Orange Glaze
Traditional dishes for a flawless holiday feast. (Serves 8)
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