As the colder weather approaches, and the threat of snow is in the air, there is no denying that the holiday season is just around the corner. If over crowded department stores, bad weather and the general chaos of the season aren’t enough to wear you down, you also have a big holiday meal to prepare.
While ham, goose or turkey with all of the trimmings are all nice traditional things to prepare for a holiday dinner, they also make for a lot of unnecessary work. This year take a break and try "tradition with a twist."
Stuffed Turkey Breast
You Will Need: 1 large boneless skinless turkey breast, aprox. 1 lb of your favorite stuffing (already prepared), plastic wrap, a rolling pin or tenderizing mallet, butcher`s twine, melted butter, salt and pepper.
Preparation
- Butterfly the turkey breast (make a cut the entire length of the breast that goes almost completely through so that the meat opens like a book)
- Cover with plastic wrap and pound lightly with tenderizing mallet or rolling pin until the meat is thin and of an even thickness.
- Remove plastic wrap and cover butterflied breast with your favorite stuffing on the cut side (leaving aprox. 1 inch around the edges uncovered)
- Roll the pounded breast up and tie securely with butchers twine.
- Cook covered in a 375* oven on low rack for aprox. 1 hour per pound , basting occasionally with melted butter.
- Uncover and cook an additional 10-15 min.
- Let stand 10 - 20 minutes before removing twine and slicing.
Sage Scalloped Potatoes
Ingredients
- 4 cups potatoes, peeled and thinly sliced
- 3/4 cup finely minced onion
- 2 tbs. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 ½ tbsp chopped fresh sage
- 2 tbsp. butter
- 1 ½ cups hot milk/cream
Preparation
- Spray a 2 - 2 1/2 quart casserole dish with non-stick vegetable spray.
- Layer ½ potatoes and ½ onions on bottom of the casserole.
- Sprinkle salt and pepper and ½ the Sage and ½ flour mixture on onion and potato layer and dot with ½ of the butter.
- Repeat layers and pour the remaining cream/milk over the top.
- Sprinkle with salt and pepper.
- Cover and bake at 375° for 40-50 minute.
- Uncover and bake for 15 more minutes until golden brown.
Creamed Brussels Sprouts
Ingredients
- 1 lb medium size brussels sprouts, stem and outer leaves removed.
- 1 medium shallot, finely diced.
- 1 clove garlic, minced.
- 1/2 cup heavy cream.
- salt and pepper.
- Pinch of nutmeg.
Preparation
- Cut sprouts in half lengthwise and boil or steam until they are about half cooked.(still quite firm but not hard)
- Strain and set aside to col slightly.
- In a large skillet, melt butter and add shallots and garlic.
- Cook just until the shallot looks translucent.
- Add the cream and sprinkle in the nutmeg.
- Add the Brussels sprouts and cook over low heat until the cream reduces to half and the sprouts are fork tender.
- Add salt and pepper to taste.
