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Turkey Brine Stuffing Potatoes Brussel Sprouts Pumpkin Walnut Squares

-- for BRINE
1 1/2 cups kosher salt
1 1/2 cups brown sugar
10 each whole cloves
3 teaspoons black peppercorns
1 1/2 gallons apple juice -- (6 quarts)
18 ounces beer
1 each tangerine -- peel (colored part only - not white pith)
3 teaspoons dried thyme -- or
3 teaspoons dried sage
-- for GLAZE
1/2 cup butter -- softened
1/4 cup packed brown sugar
2 tsp marjoram
1 tsp lemon peel
6 oz apple cider salt and pepper -- to taste
Combine all brine ingredients in a non-reactive pot, Bring mixture to a boil,
lower heat and simmer for 15-20 minutes (partly covered). Allow Brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from body cavity).
Pat turkey dry with paper towels, then immerse turkey in cooled brine.
* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered
with the liquid).

Cover the pot and refrigerate for 8-10 hours. Remove turkey, rinse, pat dry, and roast as usual.

*Be sure container for turkey in brine is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum.
The pot should be just large enough to contain the turkey (so the brine will be sufficient

Prepare glaze:
Combine Butter, sugar, marjoram & lemon peel in a small mixing bowl.
Place towel dried turkey breast side up on rack in a shallow roasting pan. Separate the skin from breast meat.
Spread half the glaze over the breast meat just under the skin. Melt the remaining glaze & cool slightly, stir in the cider beer.
Brush mixture over outside of turkey. Season with salt & pepper. Lace up the turkey, tuck in the wings and neck skin.
Insert the type of thermometer that can stay in the oven the whole time during roasting process OR buy yourself a very nice instant read thermometer to use
towards the end of your cooking time. Tent loosely with foil. Roast at 325 for 3 3/4 - 4 1/4 hours or at LEAST until the thigh meat reads 180 degrees F.
Remove foil during final 30 min of roasting to allow browning process. Besides the temp test, turkey is done with drumsticks move easily and juices run clear.
Remove turkey from oven and recover with foil and allow to stand for 15-20 min before carving. This is essential to allow juices to be reabsorbed from outside back into fibers of meat.
Garnish with fresh herbs for presentation if desired.

Recipe By :Thierry Roboullet, La Madeleine
Serving Size : 8

1/4 pound unsalted butter -- 1 stick
1 medium onion -- diced
2 each garlic cloves -- minced
1/4 cup red apples -- diced
1/8 cup celery -- diced
1/2 pound button mushrooms -- sliced thin
1/4 pound bacon -- diced
1 pound seven-grain bread -- diced
3 cups chicken broth
2 tablespoon oregano
sea salt -- to taste
black pepper -- to taste

Place all but 1 teaspoon butter into a skillet. Add the onions, garlic, apples, and celery.
Cook over medium heat, stirring while the onions turn translucent, about 5 minutes.
Add the mushrooms and bacon and simmer until the mushrooms have released some of their liquid and the bacon is cooked
(3 to 4 minutes).

With the remaining tablespoon of butter, coat a medium-sized baking pan, and place the stuffing in it.
Cover with aluminum foil and bake until the stuffing is soft (about 35 minutes).

Remove the foil and continue baking until the stuffing is crisp and golden on top (another 10 minutes).
Remove from oven and serve.

This recipe yields 8 servings.

Serving Size : 8

4 pounds white potatoes -- peeled and quartered
1/2 cup unsalted butter -- (1 stick) room temperature
1 small onion -- finely chopped
4 large garlic cloves -- finely chopped
1 cup 1% low-fat milk
Salt and pepper to taste

Cook potatoes in lightly salted boiling water until tender about 20 minutes.
Drain; return to pot.Meanwhile, heat 2 tablespoons of the butter in a skillet.
Add the onions and sauté until softened, about 5 minutes.
Add garlic and sauté an additional 3 minutes.
Add onions and garlic to potatoes. Add remaining butter and mash until smooth.
Add milk gradually, whipping well until desired consistency.
Taste for seasoning; add salt and pepper as needed.

Serve immediately or reheat over low heat, stirring well and adding milk if needed. Potatoes can also be reheated in the microwave.

2 pounds frozen Brussels sprouts
1/4 cup unsalted butter -- (1/2 stick) room temperature
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons lemon juice
salt and pepper -- to taste

Cook Brussels Sprouts in microwave until tender. combine the butter, mustard, garlic and lemon juice; stir until creamy.
Drain the sprouts and stir in the butter mixture, salt and pepper until well combined. Return to microwave and heat for about 1 minute on High.
Serve immediately.

Serving Size : 12

1 cup all-purpose flour
1/2 cup instant oats, dry
1/2 cup packed brown sugar
1/2 cup light margarine
3/4 cup splenda
15 ounces canned pumpkin
12 ounces skim milk, evaporated
2 each eggs
2 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts
1/4 cup packed brown sugar
Preheat oven to 350.
Combine first 4 ingredients in a blender. Pulse 3-4 times or until crumbly.
Press into the bottom of a 13 x 9 pan. Bake 15 minutes. Meanwhile combine next 5 ingredients beating well then pour over baked crust.
Return to oven and bake 20 minutes. Meanwhile combine walnuts and last brown sugar.
Sprinkle over pumpkin mixtue and return to oven another 15-20 minutes or until a knife inserted
in center comes out clean

Cool and cut into squares.