Hazelnut-Crusted Turkey Breast

1 3- to 3-1/2-pound turkey breast half with bone

1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
1/2 cup hazelnuts (filberts)
1/2 teaspoon ground coriander
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground cinnamon
1/4 cup orange marmalade

Oranges, halved (optional)

Kumquats (optional)

Fresh bay leaves (optional)

Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.

Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.

Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.

Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.



recipe source

BHG.com

Iced Pumpkin Cookies

1 cup butter
1 cup sugar
1 cup pureed cooked pumpkin
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt

Icing:

1/2 cup brown sugar
¼ cup milk
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon of vanilla


Preheat oven to 350°F.

Cream butter and sugar in a large bowl. Add pumpkin and egg and beat well. In a separate large bowl, sift together remaining dry ingredients. Add to pumpkin mixture, beating well to blend.

Shape dough into 1-inch balls and flatten into cookie shapes. Place on parchment-covered backing sheet
and bake until light golden, 9 to 11 minutes. Remove and cool.

Icing:

Combine brown sugar, milk, and butter in a small saucepan; bring to a boil and remove from heat. Whisk in sugar and vanilla until smooth. When cookies are slightly cooled, generously glaze the icing over the tops and allow to cool completely before serving.

New England Roast Turkey with Cranberry-Pecan Stuffing

1 cup chopped celery


1/2 cup chopped onion

1/4 cup margarine or butter
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 cup chicken broth
1 6- to 8-pound turkey
1 to 2 tablespoons chicken broth (optional)
1 teaspoon cooking oil





For stuffing, cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and cranberries. Add 1/2 cup chicken broth, tossing to moisten.

Release turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Rinse turkey inside and out; drain and pat dry with paper towels. Just before roasting, spoon some stuffing into neck cavity. Pull neck skin over stuffing; fasten to back with a short skewer.

Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey.) Do not pack stuffing tightly, or it will not get hot enough by the time the turkey is cooked. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole.) Tuck legs under band of skin or reset into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.

Place stuffed turkey, breast side up, on rack in a shallow roasting pan. Brush with cooking oil. Insert a meat thermometer into the center of an inside thigh muscle so the bulb does not touch bone. Cover turkey loosely with foil, leaving some space between the bird and the foil. Press foil over legs and neck.

Roast in a 325 degree F oven for 3 to 3-1/2 hours or until thermometer registers 180 degree F and juices run clear. The center of the stuffing should be at least 165 degree F. Add covered casserole of stuffing during the last 30 to 45 minutes of roasting. If desired, during roasting, baste the turkey occasionally with drippings. Remove the foil the last 30 to 45 minutes to let the bird brown.

Remove turkey from oven and cover loosely with foil. Let stand for 20 minutes before carving. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Remove stuffing from turkey. Store leftover turkey and stuffing in separate containers as soon as possible after serving. Makes 6 to 8 servings.



recipe source

BHG.com

Cooking with Paula Dean and Sons