The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/1186464
B-12 Meals In Minutes Wednesday, November 20, 2019 The Press-Dispatch MEALS IN Monica's MINUTES THANKSGIVING MEAL 2019 PRESSURE COOKER ITALIAN TURKEY BREAST Ingredients • 1 pound carrots, cut into 2-inch pieces • 2 medium onions, cut into wedges • 3 celery ribs, cut into 2-inch pieces • 1 can (14-1/2 ounces) chicken broth • 1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed • 2 tablespoons olive oil • 1-1/2 teaspoons seasoned salt • 1 teaspoon Italian seasoning • 1/2 teaspoon pepper Directions 1. Place vegetables and broth in a 6 -qt. electric pressure cooker. Brush turkey with oil; sprinkle with seasonings. Place over vegetables. 2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick- release any remaining pressure. A thermometer inserted in turkey breast should read at least 170°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. SAUSAGE-HERB DRESSING Ingredients • 1 pound bulk sage pork sausage • 1 medium sweet onion, chopped (about 2 cups) • 2 celery ribs, chopped • 1/4 cup brewed coffee • 1/2 teaspoon poultry seasoning • 1/2 teaspoon dried oregano • 1/2 teaspoon rubbed sage • 1/2 teaspoon dried thyme • 1/2 teaspoon pepper • 1-1/2 cups chicken or turkey broth • 1 package (12 ounces) seasoned stuffing cubes (8 cups) • Chopped fresh parsley Directions 1. In a 6 -qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5 -7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally. 2. Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5 - qt. slow cooker. 3. Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley. MAPLE & BACON GLAZED BRUSSELS SPROUTS Ingredients • 5 bacon strips, chopped • 1 pound fresh Brussels sprouts, trimmed • 3 tablespoons butter • 1/2 cup chicken broth • 1/4 cup chopped pecans • 1/4 cup maple syrup • 1/4 teaspoon salt • 1/4 teaspoon pepper Directions 1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. 2. Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes. 3. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8 -10 minutes longer. Sprinkle with bacon. BUTTERNUT SQUASH MAC AND CHEESE Ingredients • 8 ounces uncooked whole wheat elbow macaroni • 1 medium butternut squash (about 3 pounds), seeded and cubed • 1/4 cup plain Greek yogurt • 1 cup fat-free milk • 1 teaspoon salt • 1/4 teaspoon pepper • Dash ground nutmeg • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese • 1/2 cup shredded Parmesan cheese • 1/2 cup soft whole wheat breadcrumbs Directions 1. Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8 -10 minutes or until tender. 2. Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted. 3. Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8 -in. square baking dish. Sprinkle with breadcrumbs. 4. Bake, uncovered, until golden brown, 15 - 20 minutes. PILLOW-SOFT DINNER ROLLS Ingredients • 4-1/2 teaspoons active dry yeast • 1/2 cup warm water (110° to 115°) • 2 cups warm milk (110° to 115°) • 6 tablespoons shortening • 2 large eggs • 1/4 cup sugar • 1-1/2 teaspoons salt • 7 to 7-1/2 cups all-purpose flour Directions 1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. 2. Turn onto a floured surface; knead until smooth and elastic, about 6 -8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. 4. Bake at 350° for 20 -25 minutes or until golden brown. Remove to wire racks. SPICED CRANBERRY CRISP CAKE Ingredients • 1 package white cake mix (regular size), divided • 2 tablespoons butter, melted • 1 teaspoon water • 1/2 cup chopped pecans, toasted • 1 package (12 ounces) fresh or frozen cranberries • 1/2 cup sugar • 1/2 cup red raspberry preserves • 6 ounces cream cheese, softened • 3 large eggs • 1/2 cup 2 % milk • 2 teaspoons pumpkin pie spice Directions 1. Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix. 2. In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9 -in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan. 3. Bake until a toothpick inserted in center comes out clean, 55 -60 minutes. Cool in pan on a wire rack. By Monica Sinclair I cannot believe Thanksgiving is next week! That means it's time for my Thanksgiving menu, which gives you time to get the ingredients for any of the recipes you want to try. Hopefully, you have family and friends with which to celebrate this holiday. Our families are coming over to our house, so it will be crowded, but nice to have every- one in one place enjoying a home-cooked meal. If you know of someone who doesn't have anyone to celebrate with, consider inviting them to your table. Be thankful for all of the blessings you have, no mat- ter how small they may seem. Happy Thanksgiving and enjoy! Source for all recipes: tasteof home.com