Christmas Main Course

Garlic-Roasted Lamb



Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Nutritional Information

1 serving:

Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g

Introduction:

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Serves 6.

Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:

Preheat the oven to 325F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

Step 2:

With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

Step 3:

In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:

Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:

Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.

Giblet Gravy



Ingredients

turkey neck, giblets and liver
4 cups water
1 medium-size yellow onion (cut into wedges)
1 large carrot (cut into chunks)
2 sprigs parsley
3/4 teaspoon salt
1/4 teaspoon white or black pepper
1 can (12 ounces) evaporated skimmed milk
1/3 cup all-purpose flour
1/4 teaspoon salt

Nutritional Information

1/2 cup serving:
Calories 77
Saturated Fat 1g
Total Fat 2g
Protein 7g
Carbohydrate 6g
Fiber 0g
Sodium 147mg
Cholesterol 102mg

Introduction:

Use the entire turkey this holiday season with our delicious Giblet Gravy.
Makes 3 cups.

Step 1:

Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck, and water. Add onion, carrot, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck, discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.

Step 2:

In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through.

Step 3:

Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4:

Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

Roast Goose with Currant Stuffing



Ingredients

1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cups toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1/3 cup lower-sodium chicken broth
1 goose (7 to 8 pounds), giblets removed

Nutritional Information

1 serving:

Calories 673
Saturated Fat 9g
Total Fat 28g
Protein 64g
Carbohydrate 41g
Fiber 3g
Sodium 467mg
Cholesterol 319mg
Introduction:

A goose gives off more fat during roasting than most other poultry. So have a bulb baster ready to draw off the drippings.

Makes 6 servings.
Preparation time: 20 minutes.
Cooking time: 8 minutes.
Roasting time: 2 hours.
Standing time: 15 minutes.

Step 1:

In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

Step 2: In a large mixing bowl, combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.

Step 3:

Preheat the oven to 350F. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate.

Step 4:

Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175F, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.

Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing



Ingredients

3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup lower-sodium chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey (12 pounds)
1 tablespoon vegetable oil

Nutritional Information
1 serving with gravy:

Calories 649
Saturated Fat 7g
Total Fat 22g
Protein 78g
Carbohydrate 31g
Fiber 2g
Sodium 705mg
Cholesterol 316mg

Introduction:

Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.
Makes 12 servings.

Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.

Step 1:

In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.

Step 2:

Preheat oven to 325F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

Step 3:

Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4:

Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

Beef Tenderloin


Ingredients
  • 1 6-pound trimmed beef tenderloin, or one 7-pound untrimmed beef tenderloin, trimmed
  • 4 garlic cloves, quartered into 16 pieces
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Cooking Instructions
  1. 1. Heat oven to 450 degrees F. Make 16 incisions in different parts of the tenderloin and insert a piece of garlic in each. Rub oil over tenderloin. Sprinkle with salt and pepper.
  2. Roast about 50 minutes, checking after 40 minutes, or until thermometer registers 130 degrees F in the thickest part of the roast.
  3. Let rest covered loosely in foil 10 minutes before slicing.
Tips & Tricks
  • Very rare: 125 degrees F.
  • Rare: 130 degrees F.
  • Medium Rare: 135 degrees F.
Preparation Time: 10 minutes

Apple-Glazed Roast Turkey



Apple-glazed turkey is a snap to make and a delight to eat. A sweet glaze with a touch of heat, that takes just a minute to make, is brushed on the turkey just before it's removed from the oven.

Ingredients
  • 1-12 pound turkey
  • cup apple jelly
  • teaspoon ground cinnamon
  • - teaspoon ground red pepper
  • teaspoon salt
Cooking Instructions
  1. Heat oven to 325 degrees F. Remove giblets and neck from cavity. Place giblets and neck (not the liver) in the roasting pan. Place rack in pan and put turkey on rack.
  2. Roast turkey until the skin is browned, about 2 -3 hours. Tent turkey with aluminum foil. Continue to roast until temperature in thickest part of thigh is 175 degrees F., about hour more.
  3. In a small pot, melt apple jelly. Stir in cinnamon and pepper to mix. Brush turkey with apple glaze and broil 4 inches from heating element about 3 minutes, until browned and bubbly.
  4. Remove turkey from oven, tent loosely with aluminum foil, and let rest 30 minutes before carving.
Substitution(s)
  • Instead of using a rack, cut 2 onions into -inch slice and place in bottom of roasting pan. Place turkey on top of onion slices
Preparation Time: 10 minutes

Cooking Time: 3 - 3 1/2 hours
Ready In: 3 hours and 40 minutes to 4 hours and 10 minutes
Servings: 12