Featured Cookbook

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SAMPLE RECIPES:

1. Turkey with Cornbread Stuffing and Gravy

2. Bourbon Honey-Glazed Ham

3. Beer Brats and Kraut

4. Chunky Chili and Chili Rolls

5. Snowflake Cocktail

Book Description

Fabulous family-friendly recipes for every palate and mood, created from an inspired pairing of fresh and convenience products. Recipes feature the best of Italian, Asian, and Latin American cuisine, barbecue favorites, comfort food classics, slow cooker creations, everyday dinners, and special occasion inspirations. Sandra lends her Semi-Homemade, worry-free, time-saving approach to a host of delectable appetizers, snacks, main dishes, side dishes, salads, and desserts.

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Semi-Homemade Cooking 2

Authors: Sandra Lee

Date: September 2005

ISBN: 0696227150

Publisher: Meredith Books

Paperback

ORDER/INFO

Servings: 8-10
Prep time: 45 minutes
Baking time: 4 hours
Standing time: 15 minutes

• 1 (12-pound) turkey, thawed

• 1 box (8.5-ounce) cornbread mix, Jiffy

• 1 cup chopped celery

• 1/2 cup chopped green onions

• 2 tablespoons poultry seasoning, McCormick®

• 1 can (10.5-ounce) chicken with rice soup, Campbell’s ®

• 1 stick (1/2 cup) softened butter

• 3 tablespoons vegetable oil

• 3 tablespoons all-purpose flour

• Salt and freshly ground pepper

1. Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.

2. Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay on a baking sheet to air dry. In a bowl, combine cornbread, celery, and green onions. Add poultry seasoning and soup. Mix well; stuff inside turkey cavities.

3. Generously cover turkey completely with softened butter. Tent with aluminum foil and bake according to package instructions. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.

4. Remove turkey from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.

5. While turkey rests, prepare gravy. In a large skillet over medium-low heat, heat vegetable oil. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season with salt and pepper, to taste.

6. Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

More Sample Recipes From This Cookbook:

1. Turkey with Cornbread Stuffing and Gravy

2. Bourbon Honey-Glazed Ham

3. Beer Brats and Kraut

4. Chunky Chili and Chili Rolls

5. Snowflake Cocktail

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