The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/1051754
B-12 Classifieds Wednesday, November 14, 2018 The Press-Dispatch RANCH-SEASONED ROAST TURKEY Source: www.delish.com INGREDIENTS • 1 whole turkey, thawed • 2 sticks butter • 2 packets ranch seasoning mix DIRECTIONS 1. Preheat oven to 325°. As it heats, drain any ex- cess juices from turkey and pat it dry with paper towels, then set aside. 2. Mix butter and ranch seasoning until it forms a paste. Spread butter under the skin of the turkey as much as you can, as well as on top of it. 3. Place turkey breast-side up on a rack within the roasting pan. Stick an oven-safe meat thermom- eter into the lower thigh of the turkey, without touching the bone. Cover turkey lightly with tin foil, then take it off during the last half hour of cooking so the skin can brown. 4. Cook for about 20 minutes per pound, or until the thermometer reads 180° in the thigh and 165° in breast meat. Let stand 15 to 20 minutes be- fore carving. BACON AND SAUSAGE STUFFING Source: tasteof home.com INGREDIENTS • 1 lb. bulk pork sausage • 1 lb. thick-sliced bacon strips, chopped • 1/2 cup butter, cubed • 1 large onion, chopped • 3 celery ribs, sliced • 10 -1/2 cups unseasoned stuffing cubes • 1 cup sliced fresh mushrooms • 1 cup chopped fresh parsley • 4 teaspoons dried sage leaves • 4 teaspoons dried thyme • 6 eggs • 2 cans (10 -3/4 ounces each) condensed cream of chicken soup, undiluted • 1-1/4 cups chicken stock DIRECTIONS 1. In a large skillet, cook sausage over medium heat for 6 -8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings. 2. Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat but- ter over medium-high heat. Add onion and cel- ery; cook and stir 6 -8 minutes or until tender. Re- move from heat. 3. In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat. 4. Transfer to a greased 6 -qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermome- ter reads 160°. Remove lid; let stand 15 minutes before serving. MEALS IN Monica's MINUTES THANKSGIVING EDITION By Monica Sinclair It's that time of year again for my Thanks- giving menu! How are you celebrat- ing? Are you having family over or going to someone else's house? Either way, more than likely you will be cooking something. Hopefully, you will find something in this year's menu that you will find delicious and easy to make. Enjoy! LOADED MASHED POTATO BAKE Source: foxeslovelemons.com INGREDIENTS: • Nonstick cooking spray • 1/4 cup coarsely crushed cheese crackers • 1 tablespoon unsalted butter • 2 cups mashed potatoes (leftover or fresh) • 1/3 cup sour cream • 1/4 teaspoon garlic powder • 1/4 teaspoon ground black pepper • 4 ounces shredded sharp cheddar cheese • 4 slices cooked bacon, crumbled • 1 green onion, thinly sliced • 1/4 cup finely chopped red onion • 1 tablespoon chopped fresh parsley DIRECTIONS: 1. Preheat oven to 350 degrees F. Spray small casse- role dish with nonstick spray. In small bowl, com- bine crackers and butter. 2. If using leftover potatoes, heat them in microwave 1 minute to soften. Add sour cream, garlic pow- der and pepper; stir until well combined. Reserve 2 tablespoons each cheese and bacon. Add onions, parsley and remaining cheese and bacon to pota- toes; stir until well combined. 3. Transfer mixture to prepared casserole dish and sprinkle with cracker mixture and reserved ba- con and cheese. Bake 25 minutes or until heat- ed through. APPLE CIDER CRANBERRY SAUCE Source: celebratingsweets.com INGREDIENTS • Two 12-oz bags fresh cranberries • 1/2 cup granulated sugar • 1/2 cup pure maple syrup (or replace with 1/2 cup additional granulated sugar) • 1 small sweet apple (not Granny Smith) peeled and finely diced • 3/4 cup apple cider plus more, if needed • 1 cinnamon stick DIRECTIONS 1. Place all ingredients in a saucepan and bring to a simmer. Simmer, stirring occasionally, for 10 -15 minutes, until the sauce has thickened, and the ap- ples are tender. Taste it, if you'd like it sweeter, add more sugar or maple syrup and cook a little longer. 2. Remove the cinnamon stick. Cool slightly, then re- frigerate. Once chilled, the sauce will thicken up. If you'd like it thinner, you can stir in additional ap- ple cider to thin it out and increase the cider flavor. GREEN BEAN CASSEROLE WITH ONION RINGS Source: wearychef.com INGREDIENTS • 1 tablespoon butter • 1/2 cup finely chopped mushrooms • 2 cloves garlic minced or crushed • 1 tablespoon flour • 1 cup milk • 1/2 cup half and half • 1/2 tsp. kosher salt • freshly ground black pepper • 1/2 cup shredded Italian blend cheese • 16 ounces frozen French cut green beans (not canned!) • 13 ounces frozen onion rings DIRECTIONS 1. Preheat oven to 375 degrees F. Spray a 9x13" bak- ing dish with cooking spray. 2. In a large skillet, melt butter over medium heat. Stir in mushrooms and garlic, and sauté for about two minutes. Stir in flour until smooth. Stir in milk, about ¼ c. at a time, stirring constantly to avoid lumps. Add half and half, salt, and pepper to taste. Bring to a simmer. 3. Stir in cheese until melted. Stir in frozen green beans, and transfer mixture to prepared baking dish. Arrange onion rings over the top and bake in preheated oven for 30 -40 minutes. Press onion rings down into the casserole a bit about halfway through baking. Casserole is done when it is bub- bly and onion rings are golden brown. PUMPKIN KNOT ROLLS Source: tasteof home.com INGREDIENTS • 2 packages (1/4 ounce each) active dry yeast • 1 cup warm whole milk (110° to 115°) • 1/3 cup butter, softened • 1/2 cup sugar • 1 cup canned pumpkin • 3 large eggs, divided use • 1-1/2 teaspoons salt • 5 -1/2 to 6 cups all-purpose flour • 1 tablespoon cold water • Sesame or poppy seeds, optional DIRECTIONS 1. In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remain- ing flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 2. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10 -in. rope; tie into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. 3. In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame or pop- py seeds if desired. Bake at 350° for 15 -17 min- utes or until golden brown. Remove from pans to wire racks. MARSHMALLOW PUMPKIN PIE Source: mybakingaddiction.com INGREDIENTS: • 8 ounces (about 25 cookies) gingersnap cook- ies, crushed • 4 tablespoons unsalted butter, melted • 1 10.5 -ounce package campfire mini white marshmallows • 1 cup canned pure pumpkin puree • 1 1/2 teaspoons pumpkin pie spice • 1 1/2 teaspoons pure vanilla extract • 1 8 -ounce container frozen whipped top- ping, thawed DIRECTIONS: 1. Preheat oven to 350°F. Lightly spray a 9 -inch springform pan with nonstick cooking spray. Set aside. 2. In a medium bowl, stir together crushed ginger- snap cookies and melted butter until thorough- ly combined. 3. Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan. 4. Bake gingersnap crust in preheated oven for 8 min- utes. Remove pan from oven and cool completely. 5. In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin puree and pump- kin pie spice. 6. Melt marshmallows while stirring constantly un- til the mixture is smooth. Remove from heat and cool to room temperature. 7. Stir in vanilla extract and fold in whipped topping until no streaks remain. 8. Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight. 9. Before serving, top with additional whipped top- ping and gingersnap cookie crumbs.