Sweet Potato Casserole with Pecans

Sweet Potato Casserole

2 1/2 pounds raw sweet potatoes, peeled and cut into 1-inch cubes
OR
2 1/2 lb can of precooked sweet potatoes

3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows

Preheat oven to 375°.

Place the sweet potatoes in a large saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Gently stir in the pecans. Spoon the potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with mini marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information

Calories: 186 (27% from fat)
Fat: 5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein: 1.6g
Carbohydrate: 33.1g
Fiber: 2.5g
Cholesterol: 8mg
Sodium: 272mg
Calcium: 23mg

Apple, Sausage and Cranberry Stuffing

Apple, Sausage and Cranberry Stuffing
Enough to stuff a 10 lb bird


5 1/2 cups cubed white and whole wheat bread (Add rye for a bit of extra flavor!)
1 pound ground turkey or pork sausage (if you use pork, drain off the fat)
1 cup finely chopped onion
1/2 cup finely chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 apple, cored and chopped - Golden Delicious work best
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped (Optional)
3/4 cup turkey or chicken stock
4 tablespoons unsalted butter, melted (unsalted is best as the sausage and stock are fairly salty already)

Preheat oven to 350 degree F . Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, until evenly browned, breaking up the sausage into small pieces. Add the celery, sage, rosemary, and thyme stirring, for an additional 2 minutes to blend flavors.

Combine sausage mixture and the bread in bowl. Mix in the chopped apples, dried cranberries, parsley, and liver. Pour the turkey stock and melted butter over the top, and mix lightly. Spoon into turkey’s chest cavity loosely.

Or you can place into a large casserole dish and bake covered for 30 minutes. Be sure if you do this method that you add an additional 1 cup of turkey or chicken stock so it does not dry out.

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