Grandma K’s Turkey Gravy Recipe

Here’s a stress-free recipe that’ll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. —Jesse Klausmeier, Burbank, California

 

Photo by Taste of Home©

Yield: 2 cups (approx. 16 servings)

Ingredients:

• Reduced-sodium chicken broth
• 1 shallot, finely chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon pepper

 

Directions: 

1. Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
2. Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Originally published as Grandma’s Turkey Gravy in Simple & Delicious October/November 2012, p46

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Southern Corn Bread Dressing Recipe

Photo by Taste of Home©

Yield: 10 Servings

Ingredients: 

• 8 cups coarsely crumbled corn bread
• 4 hard-boiled large eggs, chopped
• 1 medium green pepper, finely chopped
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• Turkey giblets, finely chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 large eggs, lightly beaten
• 3 cups chicken broth

 

Directions: 

1. Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened.
2. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

 

Originally published as Southern Corn Bread Dressing in Simple & Delicious October/November 2010, p51

Fast & Creamy Buttermilk Salad Dressing

Yield: 2-3/4 cup or 22 Servings

Photo by Taste of Home©

Ingredients:

• 3/4 c. buttermilk
• 2 c. (16 ounces) 2% cottage cheese
• 1 envelope ranch salad dressing mix

Directions:

1. In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
2. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

 

Nutritional Facts
2 tablespoons (calculated without greens a: 23 calories, 1g fat (0.550g saturated fat), 3mg cholesterol, 177mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1/2 fat-free milk

 

 

 

Originally published as Buttermilk Salad Dressing in Light & Tasty October/November 2001, p29

Homemade Chicken Tenders with Everything Bagel Seasoning over Salad

Photo by Eating Well©

Recipe By: Devon O’Brien

“Using everything bagel spice is a quick way to season and add extra crunch to breadcrumbs for chicken tenders. If you can’t find any premixed, make your own by combining equal parts dried minced onion and garlic, poppy seeds, sesame seeds, salt and ground pepper. This healthy chicken recipe tops a simple salad for an easy dinner that’s ready in 25 minutes.”

Ingredients:

• • 2 tablespoons all-purpose flour
  • 1 large egg
  • ½ cup panko breadcrumbs, preferably whole-wheat
  • 1 tablespoon everything bagel seasoning
  • 1 pound chicken tenders
  • ¼ cup grapeseed or canola oil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ⅛ teaspoon ground pepper
  • 5 ounces mixed baby greens

Directions:

1. Place flour in a shallow dish and lightly beat egg in another shallow dish. Mix breadcrumbs and everything bagel seasoning in a third shallow dish. Dredge chicken tenders in flour, then egg, then breadcrumbs.
2. Heat grapeseed (or canola) oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer registers 165°F, about 7 minutes total, adjusting the heat as needed to prevent burning.
3. Whisk olive oil, vinegar, mustard, honey and pepper in a large bowl. Add greens and toss to coat. Serve the greens topped with the chicken.

 

 

ALL RIGHTS RESERVED © 2019 EatingWell.com    Printed From EatingWell.com 11/10/2019

Cranberry Brie Appetizer — Your Homebased Mom

Appetizers are my favorite part of a meal and this Cranberry Brie is at the top of the list. It’s the perfect holiday appetizer for any parties on your calendar or your own holiday meals. Many times appetizers are an overlooked part of a meal but I love to fix a couple of really good…

via Cranberry Brie Appetizer — Your Homebased Mom

Mashed Cauliflower au Gratin Recipe

Yield: 12 Servings  (3/4 cup each)

Photo by Taste of Home©

Ingredients:

• 2 large heads cauliflower, broken into florets
• 1-1/2 cups shredded Parmesan cheese
• 1 cup shredded Colby-Monterey Jack cheese
• 6 tablespoons butter, cubed
• 3/4 teaspoon garlic salt
• 1/2 teaspoon Montreal steak seasoning

TOPPING:

• 1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
• 1/4 cup butter, melted

 

Directions:

1. Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13×9-in. baking dish.
2. In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown.

 

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutritional Facts
3/4 cup equals 238 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 612 mg sodium, 14 g carbohydrate, 4 g fiber, 9 g protein.

 

Originally published as Mashed Cauliflower Au Gratin in Taste of Home October/November 2012, p79