ShareThisExpectations always run high for the Thanksgiving feast.
Some people will want the same kind of dinner they first remember having as a child. But the mavericks will hope for something a little bit different. As big as tradition is for Thanksgiving, most of us can agree it's nice to find a new taste at some point in this epic meal.
Why not, for example, perk up that turkey and stuffing with the brightness of citrus flavors?
And for those looking to cut back somewhere in the calorie department, we offer a lower-fat stuffing.
But don't forget to have fun out there. It is a celebration, after all.
BUTTERBALL'S CITRUS-, MUSTARD- AND HERB-INFUSED TURKEY
1 stick softened unsalted butter
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh sage
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons Dijon-style mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 turkey (14 to 16 pounds), thawed if frozen
Preheat oven to 325 degrees.
Combine butter, herbs, zests, mustard, salt and pepper in work bowl of blender or food processor; cover. Process until well blended.
Remove neck and giblets from body and neck cavities of turkey. Reserve giblets for stuffing recipe. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
Remove butter mixture from blender. Carefully work fingers under skin on breast of turkey. Place half the butter mixture under breast area. Rub remaining butter mixture over breast and legs of turkey.
Place turkey, breast side up, on a flat rack in a shallow baking pan. Roast turkey approximately 1-1/2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent over-browning.
Roast turkey another 1-1/2 hours, or until meat thermometer reaches 180 degrees when inserted into the deepest part of the thigh.
Let turkey stand 15 minutes before carving.
NOTE: If fresh herbs are not available, substitute 1 teaspoon dried herbs for each tablespoon of fresh.
-- Butterball
CABOT'S REDUCED-FAT STUFFING
3-3/4 cups cubed white bread
1-1/2 cups cubed whole-wheat bread
3 tablespoons olive oil
1 cup chopped onion
6 large garlic cloves, roughly chopped
1/2-pound low-fat turkey sausage
3/4 cup chopped celery
2-1/2 teaspoons dried sage
1-1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme leaves
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cup Cabot Reduced-Fat Cheddar, cut into 1-inch chunks
3/4 cup turkey stock
Preheat oven to 350 degrees.
Spread white and whole-wheat bread cubes in single layer on large baking sheet. Bake for about 7 minutes or until nicely toasted. Transfer to large bowl and set aside.
Heat large skillet over medium-high heat. Add oil, onions and garlic; cook, stirring, for several minutes until onions are golden.
Add sausage, breaking up with spoon, and cook until evenly browned. Add celery, sage, rosemary and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread cubes. Mix in apple, cranberries, parsley and cheese. Drizzle with turkey stock and toss together lightly. Let cool.
Spoon stuffing into turkey, loosely filling cavity. (Alternatively, bake at 375 degrees in an oiled dish covered with foil for 30 minutes, then uncovered for 20 minutes longer.)
Makes 16 servings.
Nutrition analysis: calories 217, total fat 12 grams, saturated fat 3 g, sodium 421 milligrams, carbohydrates 23g, dietary fiber 3g, protein 10 g, calcium 130 mg.
-- Cabot
TRIPLE CITRUS STUFFING
3 cups cornbread stuffing mix
3/4 cup chopped grapefruit segments
1/2 cup chopped orange segments
1/4 cup chopped tangerine segments
1/4 cup chopped walnuts
1/4 cup chopped celery
2 tablespoons chopped fresh parsley
2 tablespoons melted butter or margarine
3/4 cup orange juice
1/4 cup water
Preheat the oven to 325 degrees. Coat a 2-quart casserole dish with nonstick cooking spray and set aside. Combine the stuffing mix with the grapefruit, orange and tangerine pieces in a large bowl. Stir in the walnuts, celery and parsley. Stir in first the butter or margarine, and then the orange juice and water. Transfer the stuffing to the prepared dish, cover, and bake for 20 to 30 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes. Makes 4 servings.
-- "Mrs. Cubbison's Best Stuffing Cookbook"
(E-mail Providence Journal food editor Gail Ciampa at gciampa(at)projo.com.)
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
Must credit The Providence Journal
