For the Love of Christmas (15 page)

Tabbouleh with Mint and Cranberries

Serves 8

T
his is a great holiday salad because it's light, refreshing, and easy. You can add some dried cranberries just before serving for extra tang and a pop of color.

4-1/2 cups of water, plus 3/4 cup (reserved)

2 cups bulgur wheat

1-1/4 cups dried cranberries

3/4 cup finely chopped pecans

2 small cucumbers, seeds removed and diced

1/2 cup fresh mint, rinsed, patted dry, and chopped

2 teaspoons olive oil

Salt and pepper, to taste

Bring 41/2 cups of water to a boil in a large saucepan. Add the bulgur and simmer for 10–12 minutes or until all of the water is absorbed.

Meanwhile, place the cranberries and the remaining 3/4 cup of water in a microwave-safe bowl and microwave on high for 2 minutes.

Drain the water and blot the cranberries with paper towels to remove excess moisture.

When the bulgur is done, transfer the cooked grains to a large serving bowl and stir in the cranberries, pecans, diced cucumber, mint, oil, and salt and pepper to taste. Serve immediately.

Note: You can make this recipe up to two days in advance and store it in an airtight container.

Ivy Larson, recipe developer and coauthor,
The Gold Coast Cure,
www.thegoldcoastcure.com

Christmas Cran-Apple Martini

Serves 8

Cup of ice

1-1/2 cups all-natural Cran-Apple juice

2 oz. Absolut Citron vodka

1 oz. Grand Marnier

Splash of apple cider

Squeeze of lemon juice

1/4 cup fresh cranberries, for garnish

1 red or green apple, thinly sliced, for garnish

Setting aside garnish, pour ice and liquids into a cocktail shaker and shake gently. Pour into four chilled martini glasses. Put several fresh cranberries into each glass and place red or green thinly sliced apples onto rims of glasses for garnish.

Ivy Larson, recipe developer and coauthor,
The Gold Coast Cure,
www.thegoldcoastcure.com

Roast Turkey with Cranberry Orange Glaze

Serves 12

Prep time: 25 minutes • Total Time: 3 hours, 55 minutes

3/4 cup orange marmalade

3/4 cup frozen cranberry juice concentrate, thawed

3 tablespoons maple or maple-flavored syrup

1-1/2 tablespoons balsamic vinegar

1/2 tablespoon salt

1 Butterball Turkey, 14–16 pounds, thawed if frozen

Cooking spray or vegetable oil, to brush on turkey

Preheat oven to 325 degrees F.

Combine marmalade, cranberry juice, maple syrup, vinegar, and salt in small heavy saucepan. Bring to a boil on medium heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12–15 minutes or until glaze is reduced to about one cup.

Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.

Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with ­vegetable oil or cooking spray. Roast turkey for two hours and then cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.

Continue roasting turkey for another 45 minutes, remove foil, and brush generously with glaze. Return foil loosely to top of turkey and cook for another 45 minutes, or until meat thermometer reaches 180 degrees F when inserted into the deepest part of the thigh. Brush with remaining glaze. Let turkey stand 15 minutes before carving.

The Experts at Butterball Turkey

A Simple But Sinful Stuffing

Serves 8-10

1 stick of butter

1 large onion, chopped

1 tube of Jimmy Dean sausage

1/2 pound of Italian sausage

2 boxes of herbed croutons or 1 pound of stale bread

1-1/2 cups chicken stock

1-1/2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 package of dry pork gravy mix

In a skillet over medium heat, melt half a stick of butter. Slowly sauté the onions until translucent. Add the sausages and fry until browned. Break the sausages up with a fork and remove from heat.

Preheat oven to 350 degrees F.

Pour the bread cubes into a large roasting pan. Add the chicken stock and milk, and mix until moist.

Add the sausages and onions to the mixture. Add the remaining ½ stick of butter, cut into slices.

Sprinkle the packet of dry gravy mix on top of the bread crumb mixture and bake for one hour. Stir once or twice while baking.

Be sure to check stuffing for moistness during baking; if it is getting dry, add a bit more stock.

Jeanne Bice,
For the Love of Christmas
author