A Holiday Menu

 

Marinated Roasted Turkey

For cooking times for larger birds :  http://homecooking.about.com/library/archive/blturkey7.htm

Ingredients

1 6-8 lb Turkey (we use a turkey breast)
1 bottle of Italian dressing

Preparation

Clean Turkey and remove giblets if needed. Place turkey in a roasting pan. Cover with Italian dressing. Massage the dressing into the bird. Cover with aluminum foil and marinate as long as possible. Overnight is best, but a couple of hours will do. After the marinating time, put bird in the oven (still covered) at 325 degrees and roast for 2 hours. Uncover the bird. Using a spoon or a basting syringe, take any liquid from the pan and slather on the bird. This will help keep it moist. Return the bird to the oven and cook another 30 minutes or until internal temperature reaches 165 degrees. Remove bird from oven and serve.

Cranberry Sauce

Ingredients

4 cups fresh/frozen cranberries

1 cup sugar/stevia equivalent

1 cup peeled, cored, and diced apples (I mix red and green)

2 cups water

Preparation

Mix sugar and water in a sauce pan and bring to a boil. Add cranberries and apples, boil until the skins on the cranberries pop open. Remove from heat. If you like a chunky chutney type consistency serve as is. If you like a smoother texture, puree in a blender and strain with a fine mesh strainer.

Cornbread Dressing