Tuesday Recipes

Before jumping in to today's recipes, I'd like to send along a link to an article by Linda Larsen, About.com's Busy Cooks expert. The article, titled “Roast Your Thanksgiving Turkey a Day Ahead”, may be one of the best help you could ask for when planning a Thanksgiving dinner. To read the article, click here. Hope you find this article helpful!

And now, for today's six recipes. Enjoy!

GLUTEN-FREE HONEY POMEGRANATE ROASTED TURKEY

This comes from Tablespoon.com, and begins, “The Pomegranate Honey Glaze adds a piquant flavor to this Holiday turkey!” Prep Time: 15 min; Total Time: 3 hr 45 min; Servings: 12

To view this online, click here.

Ingredients

1 (10- to 12-lb) whole unbasted turkey, thawed if frozen

1/4 cup (1/2 stick) unsalted butter

1/4 cup extra virgin olive oil

1 tablespoon chopped fresh thyme

1 teaspoon kosher salt

1/2 teaspoon pepper

1 cup pomegranate juice

1/4 cup honey

Directions

Heat oven to 325°F. Rinse turkey and pat dry with paper towels. Place turkey on rack in shallow roasting pan; set aside.

In small skillet, heat butter, olive oil and thyme until butter is melted. Drizzle mixture over turkey, a little at a time, rubbing and turning turkey until evenly coated on all sides with butter mixture. Sprinkle with salt and pepper. Roast turkey 2 hours 30 minutes.

Meanwhile, in small saucepan, heat pomegranate juice and honey over medium heat until boiling. Simmer uncovered about 10 minutes or until mixture is reduced by half and slightly thickened.

Remove turkey from oven. With pastry brush, brush half the pomegranate mixture over turkey. Roast 15 to 30 minutes longer or until meat thermometer inserted in thickest part of thigh reaches 165°F.

Remove turkey from oven; transfer turkey to large carving board. Brush remaining pomegranate mixture over turkey. Tent with foil; Let stand 20 to 30 minutes before carving. Reserve pan drippings for Leek and Herbed Gravy.

GLUTEN-FREE LEEK AND HERBED GRAVY

This also from Tablespoon.com, and begins, “The leeks and herbs add a delicious twist to this traditional gravy!” Prep Time: 15 min; Total Time: 15 min; Servings: 12

To view this online, click here.

Ingredients

Pan juices from Honey Pomegranate Roasted Turkey

1/2 cup diced leeks (white and pale green parts only)

1 cup dry white wine

2 cups Progresso™ chicken broth (from 32 oz carton)

1/4 cup all-purpose gluten free rice flour blend

1 tablespoon finely chopped Italian parsley

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped fresh rosemary

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.

Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.

GLUTEN-FREE TOFFEE PECAN PUMPKIN PIE

Also from Tablespoon.com, . This begins, “Toffee bits and pecan pieces make this pie-lover's delight a holiday tradition.” Prep Time: 15 min; Total Time: 1 hr 15 min; Servings: 12

To view this online, click here.

Ingredients

1/2 container (15.8 oz ) Pillsbury™ Gluten Free pie and pastry dough

1/2 cup gluten free toffee bits

1/2 cup chopped pecans

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 1/2 cups light brown sugar

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup milk

1/2 cup whipping (heavy) cream

3 eggs

Directions

Heat oven to 375F. Roll 1/2 container pie crust between 2 pieces of waxed paper to 10-inch circle. Remove waxed paper; press into 9-inch deep dish pie plate. Flute edges of crust.

Sprinkle bottom of crust with toffee bits and pecans. In medium bowl, mix pumpkin, sugar, spice and salt until smooth. Add milk, cream and eggs; beat until mixture is smooth.

Pour into crust lined pie dish. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool. Refrigerate pie.

PUMPKIN CHEESECAKE PIE

This yummy dessert comes from Diana Rattray, About.com's Southern Food expert. She writes, “This cheesecake-style pie is made with the addition of pumpkin and spices, for a rich and easy delicious dessert.

“With the graham cracker crust and simple filling, it's an easy preparation for an extra special dessert.” Prep Time: 0 minutes; Cook Time: 45 minutes; Total Time: 45 minutes

To view this online, click here.

Ingredients

2 packages (16 ounces total) cream cheese, softened

1/2 cup pumpkin purée

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

dash cloves

2 large eggs

1 9-inch graham cracker pie crust, homemade or purchased (recipe follows)

Preparation

Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with an electric mixer at low to medium speed until well blended.

Add eggs; mix until blended. Pour into a prepared graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.

BASIC GRAHAM CRACKER PIE CRUST

This also comes from Diana Rattray, About.com's Southern Food expert, who writes, “This is a basic, easy graham cracker pie crust made with with graham cracker crumbs, sugar and butter.” Prep Time: 0 minutes; Cook Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

2 cups graham cracker crumbs

1/2 cup melted butter

1/3 cup sugar

Preparation

Combine all ingredients; press over bottom and up sides of 9-inch pie plate.

Bake at 400° for 10 minutes.

GREEN BEAN CASSEROLE

This comes from FamilyTime, and starts off, “Feeding a crowd? What's better than green bean casserole, with its flavorful combination of cream of mushroom soup, green beans, and crispy French fried onions? It's one of our all-time favorites!” Serves: 12 servings (about 3/4 cup each); Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1 cup milk

2 teaspoons soy sauce

1/4 teaspoon ground black pepper

8 cups cooked cut green beans

2 2/3 cups French's® French Fried Onions

Directions

Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.

For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.

For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.

For a festive touch, add 1/2 cup chopped red pepper with the soup.

For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.

For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.