Cookin' with Carol recipes on NBC5 - November 2007

Cornbread Dressing

Serves 12

Get ready for Thanksgiving with this Southern-inspired turkey stuffing.

2 tablespoons olive oil

1 onion, chopped

2 stalks celery, chopped

1/2 red bell pepper, chopped

1 teaspoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups chicken broth

6 cups crumbled cornbread

2 egg whites

Heat olive oil in a skillet on medium and sauté chopped onion, celery, and red bell pepper until tender, about 2 to 3 minutes. Add sage, salt, and pepper and cook for 1 minute. Add chicken broth and bring to a simmer to infuse the sage flavor into the broth. Cool slightly. Place cornbread in a large bowl and add vegetable mixture/broth and egg whites, stirring well. Place mixture into a baking dish that has been lightly sprayed with vegetable oil spray and bake at 350°F for 30 minutes, until mixture is warmed through and golden brown on top.

Southwest Roasted Turkey Breast

Serves 8 to 12

This flavorful way to prepare turkey will save you a little time, and is perfect for novice cooks, or for those who don’t have to feed a crowd on Thanksgiving!

1 teaspoon lime zest

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

2 green onions, finely chopped

1 tablespoon olive oil

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon salt

4 to 5 pound turkey breast, rinsed and patted dry

In a small bowl, stir together lime zest, lime juice, chili powder, cumin, garlic powder, green onions, olive oil, pepper, and salt. Place turkey in a roasting pan with a rack. Using your fingers, or a rubber spatula, carefully separate the turkey skin from the breast meat (do not remove the skin). Spread the lime mixture between the skin and the breast meat. Spray the surface of the turkey with vegetable oil spray, if desired, to help with browning, and to help keep it moist. Roast the turkey breast, uncovered, in a preheated 325°F oven for 1 1/2 to 1 3/4 hours, or until no longer pink in the middle (juices run clear when pierced with a fork), or when it registers 170°F on a thermometer. Let turkey rest 15 minutes before slicing.

Frozen Cranberry Mousse Dessert

Serves 4

Here's an elegant, yet easy and delicious dessert for the holidays.

1/2 cup water

1/2 cup sugar, divided use

1 cup cranberries

1 teaspoon orange zest

1 tablespoon orange juice

1 teaspoon vanilla

2 cups light whipped topping

Bring water and 1/4 cup of the sugar to a simmer over medium-high heat. Cook until sugar dissolves, about 1 minute, stirring occasionally. Add cranberries and simmer for 6 to 8 minutes, or until cranberries are tender (they will burst slightly). Drain liquid from cranberries (you can reserve the liquid for another recipe, if desired). Place cranberries, orange zest, orange juice, and vanilla in a food processor and process until puréed. Press the mixture through a sieve. Cool mixture in the refrigerator for 30 minutes. Fold the whipped topping into the cranberry mixture. Pour into pretty serving glasses (such as a wine or martini glass) and freeze for 1 to 2 hours (will keep up to 1 month in the freezer). You can garnish the top with a dollop of light whipped topping and more orange zest or dried cranberries, if desired.

Pasta and Turkey Sauté

Serves 6

Running out of ideas for leftover turkey? Try this quick and easy recipe.

8 ounces Italian-style turkey sausage, casing removed

1 tablespoon olive oil

1 cup sliced onion

1 bell pepper, thinly sliced

3 cloves garlic, minced

1 (15-ounce) can diced tomatoes, with juices

1 (15-ounce) can artichoke hearts, drained

1 (4-ounce) can sliced black olives, drained

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

3 cups cooked pasta shapes

Cook sausage over medium-high heat in a large, deep skillet for 8 to 10 minutes, stirring to break up sausage, until no longer pink in the center. Drain sausage on paper towels and return back to skillet along with olive oil. Add onion, bell pepper, and garlic, and cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Add tomatoes, artichoke hearts, sliced black olives, oregano, and basil (and salt and pepper to taste, if desired), and bring to a simmer on medium-high heat. Simmer for 5 minutes. Add cooked pasta and cook 2 to 3 minutes, stirring occasionally, until pasta is warmed through.

Notes:

You can substitute 2 cups cooked turkey meat for sausage, if desired. Add turkey after the vegetables have sautéed in the olive oil.

(Air Dates: November 2007)