Turkey Cannon Lemonade Turkey

Prep: 10 min

12 oz. lemonade, divided
¼ - ½ C. butter, softened
½ Tbsp. kosher salt
2 cinnamon sticks
1 Tbsp. garlic, crushed
lemon zest
1 onion, quartered
2-3 Tbsp. fresh parsley, chopped
1 turkey (10-15lbs.), thawed

Preheat oven to 450°F. Pour lemonade into turkey cannon until juice starts to come out of the first hole. Insert 2 cinnamon sticks and plug up the top with a piece of onion. Mix butter with garlic, parsley, salt, and lemon zest and 1 Tbsp. of remaining lemonade in a small bowl. Using your hands, gently separate the turkey skin from the meat around the breast area, creating a pocket. With spoon, place butter mixture inside the pocket and spread keeping your hands on top. Push turkey, breast side up on the turkey cannon until it is secure. Rub the top of the turkey with oil and season with salt and pepper. Insert meat thermometer into the thickest part of the breast. Place turkey into preheated oven for 15 minutes or until skin is nicely browned. Reduce heat to 350°F and cook until thermometer reaches 165°F. Remove from oven and let rest 15-20 minutes.

Sun-Dried Tomato Parmesan Peas

Recipe from: kraftfoods.com

Prep: 5 min/ Total Time: 10 min/ Makes: 2 servings

1-1/2 C. frozen peas
¼ C. KRAFT Sun-dried Tomato Dressing
2 Tbsp. grated parmesan cheese

Cook peas as directed. Toss with dressing and cheese.

For nutrition information, visit www.kraftfoods.com

Tomato & Spinach Pasta Toss

Recipe from: kraftfoods.com

Prep:5 min/Total Time: 10 min/ Makes: 6 servings

2 C. rotini or penne pasta (7oz.), uncooked
½ lb. hot or mild Italian sausage, casings removed
1 pkg. (6oz.) baby spinach leaves (7 cups)
1 can (14.5oz.) diced tomatoes with basil, garlic, and oregano, undrained
1 C. shredded mozzarella
2 Tbsp. grated parmesan cheese

Cook pasta as directed on package. Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. Drain pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly.

For nutrition information, visit www.kraftfoods.com

Herbed Butter Parsnips

Recipe from: Tyler Florence (foodnetwork.com)

Prep: 20 min/ Total Time: 40 min/ Makes: 4-6 servings

1 Tbsp. extra virgin olive oil
1 Tbsp. unsalted butter
2 lbs. parsnips, peeled and sliced into circles
kosher salt and freshly ground black pepper

Herb Butter:
½ lb. unsalted butter, softened
½ C. mixed chopped fresh herbs, like chervil, parsley and chives
kosher salt and freshly ground black pepper

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with some more Herb Butter. Moisten with some of the cooking liquid and serve.

Holiday Beans & Cranberries

Recipe from: kraftfoods.com
Prep: 5 min/ Total Time: 15 min/ Makes: 4 servings

1 bag (1lb.) frozen green beans
1 tsp. grated orange peel
½ C. dried cranberries
2 Tbsp. honey
¼ C. bacon bits

Cook green beans as directed on package, adding orange peel before cooking; drain. Stir in cranberries and honey. Top with bacon bits.

Soy Ginger Marinated Chicken

Recipe by: S.P.
Prep: 10 min/ Total Time: 1 hr 30 min/ Makes: 6 servings

1/3 C. soy sauce
1 Tbsp. lime juice
1 Tbsp. lemon pepper
2 cloves garlic, crushed
½ tsp. ground ginger or 1 tsp. fresh crushed ginger
1/3 C. Sprite
6 boneless skinless chicken breast halves

Combine all ingredients except chicken in a shallow dish. Add chicken breasts halves; cover. Let marinate at least 1 hour. Place marinated chicken on preheated grill and cook for 20 minutes at medium-high heat, turning once, until chicken is cooked through. For a stronger flavor let chicken marinate for up to two days prior to grilling. Serve with mango salsa.

Mango Salsa

Recipe by: S.P.

Prep: 20 min/ Total Time: 20 min/Makes: 6 servings

4 ripe mangoes, cubed
1 C. cilantro, coarsely chopped
2 cloves garlic, diced
½ C. red bell peppers, diced
¼ C. red onion, diced
1 jalapeno, seeded and diced
juice of one lime
salt to taste
½ tsp. cumin (to taste)

Combine all ingredients in medium sized serving bowl. Stir lightly until mangoes are well coated. Serve over Soy Ginger Marinated Chicken or with tortilla chips.

Savory Italian Frittata

Recipe from: Betty Crocker Cook Book, Bridal Edition
Prep: 10 min/ Total Time: 16 min/ Makes: 6 servings

8 large eggs
1 Tbsp. chopped fresh or ½ tsp. dried basil leaves
1 Tbsp. chopped fresh or ½ tsp. dried mint leaves
1 Tbsp. chopped fresh or ½ tsp. dried sage leaves
1 Tbsp. finely grated parmesan cheese
½ tsp. salt
1/8 tsp. pepper
¼ C. diced fully cooked ham or prosciutto (2oz.)
1 Tbsp. butter or stick margarine
1 small onion, finely chopped (1/4 cup)

Beat all ingredients except ham, butter, and onion thoroughly with fork or wire whisk until well mixed. Stir in ham. Melt butter in 10-inch nonstick skillet over medium-high heat.
Cook onion in butter 4-5 minutes, stirring frequently, until crisp tender; reduce heat to medium-low. Pour egg mixture into skillet. Cover and cook 9-11 minutes or until eggs are set around the edge and light brown on bottom. Cut into wedges.

Crunchy Holiday Turkey

Recipe from: kraftfoods.com
Prep: 10 min/ Total Time: 40 min/ Makes: 4 servings

¼ C. salad dressing
¼ C. green onions, finely chopped
¼ C. celery, finely chopped
¼ C. shredded carrots
2 Tbsp. dried cranberries
2 C. chopped cooked turkey

Combine dressing, vegetables and cranberries in large bowl. Add turkey; mix lightly. Cover. Refrigerate at least 30 minutes before serving. For added flavor and texture add 1Tbsp. Dijon mustard and ¼ C. chopped water chestnuts to dressing mixture before refrigerating.

For nutrition infomation, visit www.kraftfoods.com

Pork Medallions and Dressing

Recipe adapted from: kraftfoods.com
Prep: 5 min/ Total Time: 10 min/ Makes: 6 servings

2 boneless pork loin chops
¼ C. KRAFT Sun-dried Tomato Dressing
1 Tbsp. Dijon mustard

Cut each pork loin cross-wise into 6 slices. Pound meat slices cut-sides up, with meat mallet to ½-inch thickness. Add to large non-stick skillet sprayed with cooking spray. Cook on medium-high heat 3 minutes on each side or until browned on both sides. Reduce heat to low. Combine dressing and mustard; pour over meat. Continue cooking 3 minutes on each side or until meat is cooked through and sauce is thickened. Serve over Old-fashioned Bread Stuffing

Old-Fashioned Bread Stuffing

Prep: 15 min/ Total Time: 45 min/ Makes: 12-14 servings

1-1/2 C. chopped celery (about 3 stalks)
1 C. chopped onion
½ C. butter or margarine
1 Tbsp. snipped fresh sage OR 1 tsp. poultry seasoning or ground sage
¼ tsp. black pepper
12 cups dry bread cubes
1-1/2 cups chicken broth

Preheat oven to 325°F. In large skillet, cook celery and onion in hot butter until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine. Transfer bread mixture to a 2-quart casserole dish. Bake, covered, for 30-45 minutes or until heated through. Or use bread mixture to stuff a 10-12 lb. turkey. Reduce broth to ¾-1cup.

1 Serving (2/3 Cup): 181 Calories; Total fat 10g; Cholesterol 22mg; Sodium 342mg; Carbohydrates 20g; Fiber 1g; Protein 4g; Percent Daily Value: Vitamin A 6%; Vitamin C 2%; Calcium 5%; Iron 7%