Cranberry Stuffed Turkey Breasts
INGREDIENTS:
2 boneless and skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread stuffing mix
1 1/2 cups sweetened-dried cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 tablespoons olive oil
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DIRECTIONS:
Prepare stuffing mix according to package directions, set aside and let cool.
With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.
On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.
Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry. Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.
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Thanksgiving Meatloaf
INGREDIENTS:
2 1/2 pounds ground turkey
1 1/2 cups chicken-flavor stuffing mix
2 eggs
1/3 cup milk
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix together turkey, stuffing, eggs, and milk in a large bowl. Mixture will be lumpy. Spread mixture in 9x5 inch loaf pan.
Bake for 1 hour until temperature reads 165 degrees F in center of loaf.
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Lamb and Squash
INGREDIENTS:
3 cups water
1 1/2 cups uncooked white rice
1 pound ground lamb
1 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon ground mustard
1 acorn squash, halved and seeded
salt and pepper to taste
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DIRECTIONS:
In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.
Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.
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