HERE ARE A COUPLE OF IDEAS FOR
"ALTERNATIVE" TURKEY RECIPES!
GIVE THEM A TRY!
"ALTERNATIVE" TURKEY RECIPES!
GIVE THEM A TRY!
HONEY-APPLE TURKEY BREAST
SERVES 12-14
3/4 cup apple juice concentrate, thawed
1/2 cup honey
1 tablespoon ground mustard
Dash Salt & pepper
1 (6-7 lb.) bone-in turkey breast
SERVES 12-14
3/4 cup apple juice concentrate, thawed
1/2 cup honey
1 tablespoon ground mustard
Dash Salt & pepper
1 (6-7 lb.) bone-in turkey breast
Heat oven to 325 degrees.
In a small pan, combine the first 3
ingredients. Cook over low heat 2-3
minutes or just until blended, stirring
occasionally. Place turkey
on a rack in a foil-lined shallow roasting
pan. Pour honey mixture over the turkey.
Bake, uncovered, 2 - 2 1/2 hours or until
170 degrees,
basting with the pan juices every 30
minutes. If it starts to brown too
quickly, cover loosely with foil. Cover &
let stand 10 minutes before carving.
In a small pan, combine the first 3
ingredients. Cook over low heat 2-3
minutes or just until blended, stirring
occasionally. Place turkey
on a rack in a foil-lined shallow roasting
pan. Pour honey mixture over the turkey.
Bake, uncovered, 2 - 2 1/2 hours or until
170 degrees,
basting with the pan juices every 30
minutes. If it starts to brown too
quickly, cover loosely with foil. Cover &
let stand 10 minutes before carving.
TERIYAKI TURKEY BREAST
SERVES 16
1 cup brown sugar
3/4 cup low-sodium soy sauce
1/2 cup apple juice
1/4 cup olive or vegetable oil
1 tablespoon ground ginger
1 tablespoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1 (8-lb.) turkey breast
SERVES 16
1 cup brown sugar
3/4 cup low-sodium soy sauce
1/2 cup apple juice
1/4 cup olive or vegetable oil
1 tablespoon ground ginger
1 tablespoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1 (8-lb.) turkey breast
In a bowl, combine the first 9 ingredients
well. Pour 1 cup of the marinade into a
large plastic bag; add turkey. Seal bag &
turn to coat turkey. REFRIGERATE
OVERNIGHT. Cover & refrigerate rest of
marinade.
When ready to cook: Drain & discard
marinade from turkey. Place on a rack in
shallow roasting pan. Bake, uncovered, at
350 degrees for 2 - 2 1/2 hours or until 170
degrees, basting every 30 minutes with
reserved marinade. Let stand, loosely
covered, 10 minutes before carving.
well. Pour 1 cup of the marinade into a
large plastic bag; add turkey. Seal bag &
turn to coat turkey. REFRIGERATE
OVERNIGHT. Cover & refrigerate rest of
marinade.
When ready to cook: Drain & discard
marinade from turkey. Place on a rack in
shallow roasting pan. Bake, uncovered, at
350 degrees for 2 - 2 1/2 hours or until 170
degrees, basting every 30 minutes with
reserved marinade. Let stand, loosely
covered, 10 minutes before carving.
Plan ahead---needs to marinate.
USE UP THOSE TURKEY LEFTOVERS!
TURKEY & STUFFING CASSEROLE
SERVES 6-8
1 (6-oz.) package chicken-flavored
stuffing mix
3 cups cooked, cubed turkey or chicken
1 (10 3/4-oz.) can cream of chicken soup
8 ounces sour cream
2 tablespoons onion soup mix
1 (4-oz.) can mushroom stems &
pieces, drained
1 (8-oz.) can sliced water chestnuts,
drained
SERVES 6-8
1 (6-oz.) package chicken-flavored
stuffing mix
3 cups cooked, cubed turkey or chicken
1 (10 3/4-oz.) can cream of chicken soup
8 ounces sour cream
2 tablespoons onion soup mix
1 (4-oz.) can mushroom stems &
pieces, drained
1 (8-oz.) can sliced water chestnuts,
drained
Heat oven to 350 degrees.
Prepare stuffing mix according to
package directions & set aside.
Place chicken in a sprayed 2-quart baking
dish. Combine next 3 ingredients & spread
over chicken. Sprinkle with mushrooms &
water chestnuts. Spread stuffing over the
top. Bake, uncovered, about 35 minutes,
until hot & bubbly.
Prepare stuffing mix according to
package directions & set aside.
Place chicken in a sprayed 2-quart baking
dish. Combine next 3 ingredients & spread
over chicken. Sprinkle with mushrooms &
water chestnuts. Spread stuffing over the
top. Bake, uncovered, about 35 minutes,
until hot & bubbly.
TURKEY NOODLE STEW SERVES 6
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 pound cooked & cut up turkey
or chicken
1 (14 1/2-oz.) can chicken broth
1 (10 3/4-oz.) can cream of celery
or cream of chicken soup
2 cups frozen mixed vegetables
(or use leftover cooked vegetables)
1/2 - 1 teaspoon lemon-pepper seasoning
3 cups uncooked extra-wide egg noodles
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 pound cooked & cut up turkey
or chicken
1 (14 1/2-oz.) can chicken broth
1 (10 3/4-oz.) can cream of celery
or cream of chicken soup
2 cups frozen mixed vegetables
(or use leftover cooked vegetables)
1/2 - 1 teaspoon lemon-pepper seasoning
3 cups uncooked extra-wide egg noodles
In a large skillet, cook onion & garlic in oil until
tender, about 3 minutes, stirring occasionally. Add
turkey. Combine the next 4 ingredients & add to
skillet; bring to a boil. Stir in the noodles. Reduce
heat, cover & simmer about 10 minutes or until
mixture is heated through & noodles are cooked.
This is good served with cornbread.
tender, about 3 minutes, stirring occasionally. Add
turkey. Combine the next 4 ingredients & add to
skillet; bring to a boil. Stir in the noodles. Reduce
heat, cover & simmer about 10 minutes or until
mixture is heated through & noodles are cooked.
This is good served with cornbread.
SPICED CRANBERRIES MAKES 7 CUPS
3 (12-oz.) packages fresh or frozen
cranberries
3 1/2 cups sugar
1 1/2 cups water
1/2 cup cider vinegar
1 1/2 teaspoon cinnamon
3/4 teaspoon ground allspice
OR 1/2 teaspoon ground cloves
1/4 teaspoon salt
3 (12-oz.) packages fresh or frozen
cranberries
3 1/2 cups sugar
1 1/2 cups water
1/2 cup cider vinegar
1 1/2 teaspoon cinnamon
3/4 teaspoon ground allspice
OR 1/2 teaspoon ground cloves
1/4 teaspoon salt
HOLIDAY BREAKFAST COFFEE CAKES
1 (12.4-oz.) tube refrigerated cinnamon
roll dough
1 cup apple pie filling
1/3 cup dried cranberries OR raisins
1/4 teaspoon cinnamon
1 (12.4-oz.) tube refrigerated cinnamon
roll dough
1 cup apple pie filling
1/3 cup dried cranberries OR raisins
1/4 teaspoon cinnamon
In a large saucepan, combine all
ingredients. Bring to a boil. Reduce heat
& simmer, uncovered, 35-40 minutes or
until cranberries pop & mixture is
thickened. Serve warm or cover &
refrigerate until chilled.
ingredients. Bring to a boil. Reduce heat
& simmer, uncovered, 35-40 minutes or
until cranberries pop & mixture is
thickened. Serve warm or cover &
refrigerate until chilled.
Heat oven to 400 degrees.
Set aside the icing packet from rolls.
Place rolls in a lightly sprayed muffin
pan cups & bake 8 minutes. Meanwhile,
combine the rest of ingredients in a
bowl. With the back of a spoon, make
an indentation in the warm rolls. Fill
indentations with the apple mixture.
Bake about 5 minutes more to heat
apple mixture. Cool on rack 5 minutes.
Drizzle with icing. Serve warm.
Set aside the icing packet from rolls.
Place rolls in a lightly sprayed muffin
pan cups & bake 8 minutes. Meanwhile,
combine the rest of ingredients in a
bowl. With the back of a spoon, make
an indentation in the warm rolls. Fill
indentations with the apple mixture.
Bake about 5 minutes more to heat
apple mixture. Cool on rack 5 minutes.
Drizzle with icing. Serve warm.
CRANBERRY BUTTER OR CREAM CHEESE
MAKES ABOUT 1 3/4 CUPS
3/4 cup butter, softened
OR 8 ounces softened cream cheese
1 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup whole-berry cranberry sauce
MAKES ABOUT 1 3/4 CUPS
3/4 cup butter, softened
OR 8 ounces softened cream cheese
1 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup whole-berry cranberry sauce
In a small bowl, cream the first 3
ingredients together. Beat in
cranberry sauce until blended.
Keep refrigerated. Serve on toast
or bagels.
ingredients together. Beat in
cranberry sauce until blended.
Keep refrigerated. Serve on toast
or bagels.
PECAN PIE BARS MAKES 2 DOZEN
1 (8-oz.) tube refrigerated crescent rolls
1 egg
1/2 cup sugar
1/2 chopped pecans
1/2 cup corn syrup
1 tablespoon butter, melted
1/2 teaspoon milk
1 (8-oz.) tube refrigerated crescent rolls
1 egg
1/2 cup sugar
1/2 chopped pecans
1/2 cup corn syrup
1 tablespoon butter, melted
1/2 teaspoon milk
Heat oven to 375 degrees.
Unroll dough into a rectangle;
press onto bottom & 1/2" up sides
of a greased 13 x 9 x 2" pan. Seal
seams & perforations. Bake 5
minutes. Meanwhile, in bowl,
combine rest of ingredients. Pour
over crust. Bake 15-20 minutes or
until golden brown & bubbly. Cool.
Cut into bars.
Unroll dough into a rectangle;
press onto bottom & 1/2" up sides
of a greased 13 x 9 x 2" pan. Seal
seams & perforations. Bake 5
minutes. Meanwhile, in bowl,
combine rest of ingredients. Pour
over crust. Bake 15-20 minutes or
until golden brown & bubbly. Cool.
Cut into bars.
TRY THESE RECIPE FOR FALL HOLIDAYS!
NO CRUST PINEAPPLE PIE SERVES 6-8
2 cups milk
2/3 cup sugar
1/2 cup biscuit baking mix
1/4 cup butter, melted
2 eggs
1 1/2 teaspoon vanilla
Yellow food coloring, optional
16 oz. crushed pineapple, well-drained
Cool Whip or ice cream
2 cups milk
2/3 cup sugar
1/2 cup biscuit baking mix
1/4 cup butter, melted
2 eggs
1 1/2 teaspoon vanilla
Yellow food coloring, optional
16 oz. crushed pineapple, well-drained
Cool Whip or ice cream
Heat oven to 350 degrees.
In blender, combine the first 7
ingredients until smooth. Sprinkle
pineapple into buttered deep-dish
9" pie plate. Pour batter over
pineapple. Bake 40-45 minutes, or
until a knife inserted near the
center comes out clean. Serve
with Cool Whip or ice cream.
In blender, combine the first 7
ingredients until smooth. Sprinkle
pineapple into buttered deep-dish
9" pie plate. Pour batter over
pineapple. Bake 40-45 minutes, or
until a knife inserted near the
center comes out clean. Serve
with Cool Whip or ice cream.
Brought to you by the people at Food Frenzie!
Nothing fancy...just good food!
Nothing fancy...just good food!
- Contact us at: admin@foodfrenzie.com
BREADS: none
PRODUCE:
3 12-ounce packages cranberries
(may substitute frozen)
1 teaspoon grated orange peel
1 medium onion
1 teaspoon minced garlic
3 12-ounce packages cranberries
(may substitute frozen)
1 teaspoon grated orange peel
1 medium onion
1 teaspoon minced garlic
CANNED, BOTTLED, BOXED or
PACKAGED GOODS:
1 cup apple pie filling
1/3 cup dried cranberries or raisins
1 cup whole-berry cranberry sauce
1 16-ounce can crushed pineapple
1/2 cup apple juice
1/2 cup cider vinegar
3/4 cup low-sodium soy sauce
1 14 1/2-ounce can chicken broth
1 10 3/4-ounce can cream of
chicken soup
1 10 3/4-ounce can cream of
celery or chicken soup
2 tablespoons onion soup mix
1 6-ounce package chicken-flavored
stuffing mix
1 4-ounce can mushroom stems
& pieces
1 8-ounce can sliced water chestnuts
3 cups extra-wide egg noodles
1/2 cup biscuit/baking mix
1 cup brown sugar
4 2/3 cups sugar
1/2 cup honey
1/2 cup corn syrup
1/2 cup chopped pecans
1/4 cup olive or vegetable oil
1 tablespoon vegetable oil
PACKAGED GOODS:
1 cup apple pie filling
1/3 cup dried cranberries or raisins
1 cup whole-berry cranberry sauce
1 16-ounce can crushed pineapple
1/2 cup apple juice
1/2 cup cider vinegar
3/4 cup low-sodium soy sauce
1 14 1/2-ounce can chicken broth
1 10 3/4-ounce can cream of
chicken soup
1 10 3/4-ounce can cream of
celery or chicken soup
2 tablespoons onion soup mix
1 6-ounce package chicken-flavored
stuffing mix
1 4-ounce can mushroom stems
& pieces
1 8-ounce can sliced water chestnuts
3 cups extra-wide egg noodles
1/2 cup biscuit/baking mix
1 cup brown sugar
4 2/3 cups sugar
1/2 cup honey
1/2 cup corn syrup
1/2 cup chopped pecans
1/4 cup olive or vegetable oil
1 tablespoon vegetable oil
MEAT/SEAFOOD:
1 6-7 pound bone-in turkey breast
1 8 pound turkey breast
2 1/2 pound leftover turkey from
the turkey breasts (may
substitute chicken
1 6-7 pound bone-in turkey breast
1 8 pound turkey breast
2 1/2 pound leftover turkey from
the turkey breasts (may
substitute chicken
DAIRY:
1 12.4-ounce tube refrigerated
cinnamon roll dough
1 8-ounce tube refrigerated
crescent rolls
8 ounces sour cream
1 cup plus 1 tablespoon butter
3 eggs
2 cups plus 1/2 teaspoon milk
1 12.4-ounce tube refrigerated
cinnamon roll dough
1 8-ounce tube refrigerated
crescent rolls
8 ounces sour cream
1 cup plus 1 tablespoon butter
3 eggs
2 cups plus 1/2 teaspoon milk
FROZEN:
2 cups frozen mixed vegetables
(may substitute leftover
cooked vegetables)
3/4 cup apple juice concentrate
Cool Whip or vanilla ice cream
2 cups frozen mixed vegetables
(may substitute leftover
cooked vegetables)
3/4 cup apple juice concentrate
Cool Whip or vanilla ice cream
SPICES, Misc. & OPTIONAL:
1 tablespoon ground ginger
1 3/4 teaspoon cinnamon
3/4 teaspoon ground allspice
(may substitute 1/2
teaspoon ground cloves)
2 tablespoons ground mustard
1/2 teaspoon lemon-pepper
seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons vanilla
1/8 teaspoon almond extract
Yellow food coloring, optional
1 tablespoon ground ginger
1 3/4 teaspoon cinnamon
3/4 teaspoon ground allspice
(may substitute 1/2
teaspoon ground cloves)
2 tablespoons ground mustard
1/2 teaspoon lemon-pepper
seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons vanilla
1/8 teaspoon almond extract
Yellow food coloring, optional
GROCERY LIST for THANKSGIVING RECIPES
CLICK HERE FOR CHRISTMAS RECIPES