Christmas recipe-turkey

Christmas Recipes Turkey Stuffing Ingredients > 2 sticks butter 1 cup onion, chopped 1 cup celery, chopped 1 teaspoon sage 1 teaspoon thyme 1 teaspoon salt 1/2 teaspoonblack pepper 8 cups dried bread cubes 1/2 cup nuts 2 eggs, beaten 1/4 cup fresh parsley, finely chopped 1 cup chicken broth Procedure > Melt butter and sauté onion and celery until softened. Add the sage, thyme, salt and pepper. Then add the bread cubes, nuts, eggs, parsley and chicken broth. Use to stuff turkey, or bake on the side. Approximate nutritional values per serving: 272 calories; 21 grams fat; 73 milligrams cholesterol; 589 milligrams sodium; 18 grams carbohydrates; 5 grams protein; 2 grams fiber. Pumpkin Recipes III Spicy Pumpkin Risotto Pumpkin, butternut and crown prince are all winter squash. Their flesh is firm, the skin is hard and they keep very well. They are all ideal for roasting or mashing to use as a pie-filling or stuffing for pasta. Summer squash (acorn, spaghetti and gem) have a more watery flesh with a softer skin, do not keep so well and are best for boiling or for soups. All squash are a good source of vitamin A. For a tasty snack, the seeds of a pumpkin can be washed, dried and mixed with oil and salt before roasting in a hot oven for 15 minutes. Ingredients > 1 large onion, peeled and chopped 2 tbsp olive oil 1 red birds eye chilli, finely chopped ½ tsp ground cinnamon 300g risotto rice 1 small pumpkin (approx 1kg), peeled and diced into 2cm pieces 100ml white wine 1 ltr hot vegetable stock 4 tbsp grated Parmesan, plus extra for serving Salt and freshly ground black pepper Method > 1: Fry the onion in a wide pan for 4-5 minutes or until softened. Stir in the chilli and cinnamon and cook for 1 minute. 2: Add the rice and turn in the oil until all the grains are coated. 3: Stir in the pumpkin, add the wine and bring to the boil. Add the hot stock, 2 ladles at a time and allow to be absorbed by the rice before adding more. Stir frequently over a medium heat for 15-20 minutes until the rice is tender and all the stock is absorbed. The rice should still have a slight ‘bite’. 4: Mix in the Parmesan and seasoning, spoon into large bowls and serve immediately with extra grated Parmesan. Alternatives > If you cannot get hold of pumpkin, you can use butternut squash in its place. This pumpkin risotto is also delicious with the addition of fried crispy bacon pieces scattered over the top just before serving. Pumpkin Recipes II Pumpkin and Orange Soup This is an amber-coloured, velvety soup with just a hint of orange. Serve it for lunch with some warm Irish soda bread or as a starter when entertaining with a spoonful of crème fraiche and some toasted pumpkin seeds on top. Ingredients > 375g pumpkin, peeled and roughly chopped 150g carrot, peeled and roughly chopped 300g onion, roughly chopped 1.3 litres good chicken or vegetable stock 100g red lentils Salt and freshly ground black pepper Finely grated rind and juice of 1 large orange Method > Put all the ingredients except the orange in a large saucepan and bring to the boil. Cover and simmer gently on the hob for 20-25 min or until all the vegetables are very tender. Leave the soup to cool slightly before pureeing in a blender or food processor. Stir in the grated orange rind and juice and adjust seasoning to taste. Tips > Try adding 1 tsp of mild curry paste to the vegetables before cooking for a hint of spice. Use butternut squash when pumpkin is out of season. Serve the soup with a little crumbled blue cheese stir in. For a chunkier soup just puree half and return to the pan. Replace some or all of the onion with leeks. A sweet and spicy cake Oatmeal Spice Cake Ingredients > 11/2 cups flour 1 cup brown sugar 1/2 cup granulated sugar 1 cup quick-cooking oatmeal 11/2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 cup shortening 1 cup water 2 eggs 2 tablespoons molasses Preheat oven to 350 F. Mix all ingredients. Beat in a mixer or 350 strokes by hand. Bake for 30 to 35 minutes. Ingredients Coconut Topping > 1/2 cup butter 1 cup brown sugar 1 cup flaked coconut 2/3 cup chopped pecans 6 tablespoons light cream Melt the butter, then mix in the brown sugar, coconut, pecans and cream. Broil about 2 minutes, until topping is lightly browned and melted. Look for more information on christmas,christmas recipes,christmas recipies,christmas recipe,christmas cakes,christmas pudding cake,christmas dishes,christmas ideas,christmas dinner,christmas party,recipes christmas,christmas cake recipe,christmas meals,free christmas recipes