Herbs 'N Spices: A Holiday Menu

Herbs 'N Spices: A Holiday Menu

The following is a complete menu for a holiday open house or buffet-add the appetizers I have recipes for in Company's Coming below, or your own and you'll be set!

Savory Turkey with Dressing

Ingredients: 1 turkey, 12-14 lbs -- thawed if frozen 1/2 cup butter or margarine -- at room temperature 2 teaspoons dried thyme 1 teaspoon dried rosemary -- crushed 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt

Preheat oven to 325 degrees. Rinse and pat dry the inside and outside of the turkey with paper towels. Remove the giblets, neck, and tailpiece. Combine the butter, herbs and salt in a small bowl. Carefully loosen skin from the breast of the turkey starting from neck. Turn the turkey over and separate skin from the legs and thighs. Spread 1/2 of butter mixture between skin and meat over breast, legs and thighs. Rub remaining butter mixture over the turkey skin. Fill the turkey body and neck cavities with some of stuffing; truss if desired. Transfer remaining stuffing to a buttered casserole dish and refrigerate until later. Place turkey on rack set in a roasting pan. Roast, basting with pan juices, until meat thermometer inserted into thickest part of thigh registers 180 degrees. This will take between three and four hours, depending on your oven. Place dish with stuffing in oven 30 minutes before turkey is done. Let the turkey rest 15 minutes out of the oven before carving. NOTES: You can do this same thing with a bone-in turkey breast, except the stuffing will be cooked in a casserole dish, and the meat will take much less time. A good alternative if you don't want any leftovers or have only a few people for dinner.

Roasted Garlic Stuffing

Ingredients: 1 cup diced sweet onions 1 cup diced celery 1 cup diced tart apples 1/4 cup minced shallots 2 tablespoons butter 2 cups chicken stock 2 tablespoons roasted garlic puree (see note) 1/2 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil 4 cups diced dried bread croutons salt and fresh ground pepper

In a large skillet over medium heat, saut� onions, celery, apples and shallots in 2 tablespoons butter until tender. Add 2 cups chicken stock and simmer until liquid is reduced by half. Add garlic and herbs. Stir in croutons. Stuff turkey and bake extra in a buttered baking dish and bake for 20-30 minutes until golden brown on top.

Notes: Garlic Puree is made by cutting off the very top of a whole garlic bulb and roasting in a 350 degree oven after it's been wrapped loosely in foil for 20 minutes or until it's soft. Cool enough to handle and push down the bulb to squeeze the garlic out of the cloves. Mash and use.

Serving Directions: You may remove the dressing and serve in a bowl on the buffet next to the sliced turkey and the gravy, or leave whole and place all on a very large platter and assign someone the duty of carving and serving to the guests. Either way is fine.

Cranberry Salsa

Ingredients: 2 whole oranges 2 cups fresh cranberries 1/4 cup vegetable oil 1/4 cup minced onion 1 tablespoon cilantro 1 tablespoon fresh grated ginger root 1 Serrano Chili, minced

Peel oranges and trim off the white membrane. Grate 4 tablespoons of the peel. Coarsely chop the oranges. Chop or process the cranberries in a blender or food processor until coarsely chopped, but not too fine. Combine all ingredients and allow to blend at least 6 hours, overnight if possible. Serve next to the turkey.

Herb Roasted Potatoes

Ingredients: 1 tablespoon butter 2 tablespoons olive oil 1 1/4 tsp. dried oregano 1 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. pepper 2 pounds potatoes, peeled, cut into 1 inch cubes 1 tablespoon chopped fresh parsley

Preheat oven to 375 degrees.. In a roasting pan melt butter in oven. Remove from oven; stir in oil, oregano, salt, garlic, pepper and potatoes until combined. Roast, turning occasionally, until potatoes are tender, about 45 minutes. Transfer to a serving bowl and toss with parsley.

Glazed Carrots with Mustard

Ingredients: 3 pounds baby carrots boiling water 1/4 cup butter 1/2 cup light brown sugar, firmly packed 1/4 cup hearty mustard, such as a German mustard 2 tablespoons chopped chives 2 tablespoons chopped parsley

Wash carrots; if any are especially large cut them in half lengthwise. Place in a saucepan. Add boiling water to cover (or use a steamer) and simmer 20-30 minutes until the carrots are tender, but not mushy. Drain. In a small saucepan, combine butter, sugar and mustard. Cook, stirring, until butter melts and sugar dissolves. Continue to cook three minutes. Pour mixture over the drained carrots in their pan, tossing to combine. Heat several minutes, add chopped herbs, mix and transfer to a serving dish.

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