1 C reduced sodium chicken broth
1/4 C dry white wine
1/4 C lemon juice
6 cloves of garlic, unpeeled
1 (10 oz.) bag whole petite onions, frozen
2 tsp. rosemary, crushed
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. fennel seeds, crushed
1 tsp. pepper, divided
6 plum tomatoes, quartered
1 (9 oz.) box artichoke hearts, slightly thawed
1 (10 oz.) pkg. asparagus spears, slightly thawed
1 (3 1/4 oz.) can pitted black olives, drained
3 tbsp. olive oil
1 tsp. salt
1 (5 lb.) turkey breast bone in, thawed

How to Make It:

Bring the oven temperature up to 325 degrees.
Pour the broth, wine and lemon juice in a large baking pan.
Add the garlic and onions.
Sprinkle in the rosemary, thyme, kosher salt, fennel seeds and 1/4 tsp. pepper.
Cover the pan tightly with foil , place in the oven and roast for 18 minutes.
Remove the pan and add the tomatoes, artichoke hearts, asparagus and olives to the pan.
Rub the oil over the entire turkey breast.
Sprinkle the turkey with the remaining pepper and the salt.
Place the turkey breast side down on top of the vegetables in the pan.
Recover with the foil and roast 1 hour basting occasionally.
Remove the foil, baste and continue roasting 1 hour.
Be sure to baste the turkey again after 30 minutes.
The turkey breast is done when the internal temperature reaches 170 degrees.
Remove the turkey breast from the pan and allow standing 15 minutes before carving.

Serves 5

1 (7 lb.) turkey breast
6 tbsp. balsamic vinegar, divided
3 tsp. rosemary, crushed
3 tsp. thyme, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1 1/2 C frozen fruit punch concentrate
1 1/2 C cold water
1 (10 oz.) pkg. dried cranberries
2 tbsp. cornstarch

How to Make It:

Using 2 tbsp of balsamic vinegar rub the turkey breast on all sides well.
Sprinkle the turkey with the rosemary, thyme, salt and pepper.
Place the turkey breast on a rack that has been placed in a large roasting pan.
Bring the temperature of the oven up to 350 degrees.
Place the turkey breast in the oven for 45 minutes.
After 45 minutes, baste the turkey again with 2 tbsp of the vinegar.
Return the turkey to the oven and continue roasting an additional 45 minutes or until the internal temperature of the turkey is 170 degrees.
Remove the turkey and allow standing 20 minutes before carving.
Place the fruit punch concentrate and water into a large saucepan over medium high heat.
Stir the cranberries into the mixture.
Bring the mixture to a heavy boil.
Place the heat on low and continue cooking 5 minutes.
Place the remaining 2 tbsp of the vinegar into a bowl.
Add the cornstarch and whisk until completely combined.
Add the vinegar mixture to the cranberry mixture after 5 minutes.
Continue heating, stirring constantly, until the mixture reaches desired thickness.
Pour the cranberry sauce over the turkey after carving.

Serves 8

After carving the turkey, place it on a platter that has been warmed in the oven . This ensures that the turkey stays warm and moist for all your guests to enjoy.

Most people think that food will keep as long as they need it to thanks to the miracle of refrigeration. Unfortunately, that is not so. Food has to be properly stored after dinner so that it is fit to eat the next day. Here are some guidelines for handling those turkey day foods so that they are fit to eat another day.

First of all, leftovers do not have an indefinite shelf life. Usually the sour smell or the sight of fuzzy stuff on the inside of the container alerts us to the fact that something’s rotten in the state of Denmark. As a general rule, leftovers kept in the fridge more than four days pose a potential poisoning hazard to whoever eats it.

Bacteria are small little guys that no one can see with the naked eye. Condensation buildup on the inside of a container can cause bacteria to grow. Despite the fact that the food doesn’t smell, the age of the leftovers makes them dangerous.

During the Thanksgiving holiday, a little food poisoning can ruin the entire weekend. Once food is cooked and ready to eat, don’t let it sit more than a couple of hours at room temperature. Some wait until they are ready to turn in for the night to clean things up but by then, the food has sat too long without refrigeration and the chance of harmful bacteria growth is extremely high.

If you are brave enough to bake the bird with stuffing inside, remember to remove the stuffing before storing the turkey in the refrigerator. With the stuffing still inside, the food will take too long to cool or will cool unevenly. The inside cavity of the turkey will remain warm and ripe for harmful bacteria to grow.

Containers used for storing gravy, rice, vegetables, and other side dishes needs to fit the amount of food inside of it. For instance, you wouldn’t store a cup of rice in a half gallon container even if it was the last one left. The rice would survive better wrapped in aluminum foil. The less air you have inside the container, the better for all concerned. Also, leave room around the outside of the container for air to flow and evenly cool the contents.

Eating turkey and stuffing the next day is even better than on Thanksgiving Day. In order to make sure everyone gets a belly full and not a belly ache, store your leftovers in a safe manner. You’ll be glad you did.

1 (12 lb.) turkey, thawed, giblets removed and deboned
1/2 C butter, cubed
1 C celery, chopped
1 onion, chopped
5 C white bread, cubed
1 1/2 C corn bread, crumbled
1 tsp. salt, divided
1/2 tsp. sage
1 C chicken broth
3 tbsp. canola oil
1/4 tsp. pepper

How to Make It:

Place the turkey on a large cutting board and remove the wings.
Flatten the turkey to 1 in. thickness.
Separate the turkey into 3 pieces by cutting between the breast and thighs.
Place the butter in a large skillet over medium heat.
Stir in the celery and onion and cook until fork tender.
Place the bread and corn bread into a large mixing bowl.
Add the cooked celery and onion along with the pan drippings.
Sprinkle in 1/2 tsp. of the salt and the sage and just enough broth to moisten the bread.
Stir until all the bread is moist.
Spread 2 C of the stuffing over the turkey breast to about 1 in from the edge.
Roll the turkey breast around the stuffing and tie with a piece of twine to hold.
Do the same with the thigh pieces using 1 C of stuffing for each.
Place the turkey rolls on a rack in a shallow roasting pan.
Set the oven temperature to 325 degrees and allow the oven to heat up.
Brush each roll with the oil and sprinkle with the remaining salt and the pepper.
Bake the thigh pieces for 1 hour 45 minutes and the breast piece for 2 hours 15 minutes.
Allow the rolls to stand 15 minutes before slicing.

Serves 12

Have the turkey de-boned in your local grocery meat section. This will save you time and make your day much easier.

4 tbsp. butter
1 (1 ½ lb.) turkey breast
1 tsp. salt
1/2 tsp. pepper
1/4 C water
1/2 C apricot marmalade
3 tbsp. ruby red grapefruit juice
1 tbsp red wine vinegar

How to Make It:

Rub the butter over the turkey breast to completely cover.
Sprinkle the turkey breast with the salt and pepper to completely cover.
Place the turkey breast in a shallow glass baking pan.
Set the oven temperature on 350 degrees and allow the oven to come up to temperature.
Pour the water into the bottom of the pan being careful not to splash the turkey.
In a sauce pan over low heat melt the marmalade, grapefruit juice and vinegar together.
Be sure to stir continuously until the mixture is smooth.
Baste the turkey breast with the glaze.
Place the turkey in the oven and bake 1 hour or until the internal temperature reaches 170 degrees.
Baste the turkey breast every 20 minutes or so during baking.
Pour the remaining glaze over the turkey breast before serving.

Serves 4

If you aren’t fond of grapefruit juice this turkey can be made with orange marmalade and orange juice. Omit the red wine vinegar if glazing with the orange marmalade mixture.

1. Clean your home before Thanksgiving Day. We all want the place to look great for our guests but the same day as the meal is not the best time to do it. If everyone chips in and takes a different section of the house, it’ll get straightened out in no time.

2. Create the menu in advance. This includes what you will cook, bake, and roast for the special day. An advanced menu makes shopping easier. A comprehensive list ensures that no rock is left unturned or item forgotten at the store.

3. Delegate duties. There is no written rule that says mom has to cook it all. The kitchen is everyone’s place on Thanksgiving Day. Even the kids can do their share by peeling potatoes or slicing up fruit and vegetables for a salad. For younger ones, stirring and adding ingredients prior to cooking is a fun task they are sure to delight in. Just be careful that they aren’t tossing in army men or dolly shoes while you’re basting the turkey.

4. Set the table. We always leave that until last but there really is no reason to. If dinner will be buffet style, arrange the buffet servers, utensils, sterno jars, and the dinnerware a day or two ahead of time.

5. Make a list and check it twice. Don’t end up with more turkey than you need. Write the names of everyone who is coming so that there is enough turkey for a full serving for each person. This cuts down on leftovers which seem to take over the refrigerator for at least a week.

6. Use disposable pans. When roasting the turkey, ham, chicken, and/or other meats, do so in disposable roasting pans. The last thing anyone wants to do is wash dishes after eating a big meal. These pans come in various sizes including ones perfect for side dishes and even breads. When it’s all over, throw them in the trash can instead of spending the evening washing every pot, pan and casserole dish in the house.

7. Buy containers for leftovers. No one ever has enough to store food in so they use the pans that they cooked in. This is a bad idea. Choose smaller rather than larger containers so there is no space inside the container that is not occupied by food. The cheaper ones are disposable as well so once the food is gone, get rid of the container without worrying about anything being wasted.

Does preparing for Thanksgiving leave you stressed? Change your tune this year and free your mind and body from all that kitchen work. Follow these few simple tips and you’ll be off to a good start.

1 onion
5-10 cloves of garlic
2 tsp Cumin

Instructions:

• Put your beans in your crockpot ( I have a big
• crockpot)
• cover with water about 2 to 3 inches above the beans
• Soak overnight, dont plug it in.
• In the morning drain beans and add back to the crockpot.
• Add your onion chopped in 4 chunks, your garlic cloves whole, and your cumin. I even added in a ham bone. You can add a ham hock ,bacon etc..
• cook on low for 8-10 hours. til they are soft and yummy . Drain off any water/juice you dont need . You can mash them and make refried beans or serve as is. Make sure to take out your onions and garlic cloves and throw them away. Serve with cornbread or make chili

Alternative Instructions or Variations:

Serve Along With: Some yummy cornbread

Servings: 6-8

This recipe was submitted by Angie Wenke of Frugal WAHMs Talk Radio. Work at Home Mom Podcast and Site sharing business tips, tips for couponing and leaving a frugal life and more! Stop on by Frugal WAHMs Talk Radio Today! www.frugalwahmstalkradio.com

1 (6 lb.) turkey breast, thawed
1/2 tsp. salt
1/4 tsp. pepper
1/4 C honey
2 tbsp. brown mustard

How to Make It:

Sprinkle the salt and pepper over the entire turkey breast.
Place the turkey on a rack and into a roasting pan.
Bring the oven temperature to 325 degrees F.
Place the turkey in the oven and roast for 1 hour 45 minutes.
Place the honey into a mixing bowl.
Add the mustard and stir to combine well.
After 1 hour 45 minutes baste the turkey breast with the sauce being sure to cover the breast well.
Return to the oven and continue roasting 20 minutes or until the internal temperature reaches 170 degrees.
Allow the turkey to stand 10 minutes before carving.

Serves 6

When buying a turkey, whether it is a turkey breast or whole turkey, the rule of thumb is to buy 1 to 1 1/2 lb per person. Check your guest list for the number of people you are serving and adjust your turkey weight to fit your needs.

1 (12 lb.) whole turkey, thawed
2 C water
3 tbsp. chicken bouillon powder
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. poultry seasoning
1/2 tsp. parsley, chopped fine
1 tsp. paprika
1 tsp. salt
1/2 tsp. pepper

How to Make It:

Spray the grill grate with a non stick cooking spray.
Adjust the grill heat to indirect medium high and allow the grill to heat up completely.
Place the turkey breast side down on the grill and sear about 5 minutes or until the skin turns a golden brown.
Turn the turkey over and sear the other side the same way making sure the skin is golden brown all the way around the turkey.
Remove the turkey from the grill.
Pour the water into a large roasting pan.
Add the bouillon, garlic and onion powder.
Stir in the poultry seasoning, parsley, paprika, salt and pepper.
Place the seared turkey, breast side down, into the roasting pan and seasoning mixture.
Baste the entire turkey well with the seasoning mixture.
Wrap tightly with aluminum foil and place the pan on the heated grill.
Grill the turkey 3 hours and 30 minutes or until the internal temperature of the thickest part of the thigh reaches 180 degrees.
Remove the turkey and allow it to stand covered for 30 minutes before uncovering and carving.

Serves 10

When grilling turkey try not to open the lid of the grill any more than necessary. This keeps the heat at a constant level which helps the turkey to cook through evenly.

Many people are substituting other dishes as the main dish for the Thanksgiving meal. Maybe you are not having the whole family to your house this year and everyone is fending for themselves. If that is the case, then  to fix a fifteen pound turkey with all the trimmings and dessert for less than a handful of people is going to leave you eating leftovers for a very long time.

Increasingly, more people are jumping on the vegetarian bandwagon. For these folks’ Thanksgiving turkey will not be featured on their feast menus. Even though for most people Thanksgiving is just not the same without the gloriously golden brown bird as the focal point of their dinner table, Thanksgiving doesn’t stop because that particular dish is missing. Traditions are created differently for everyone’s lifestyle and beliefs and vegetarians can celebrate the same holiday everyone else does, just minus the turkey.

Health is also a big concern for many of us. More and more people are cutting back on what they eat in exchange for a healthier, longer life. Thanksgiving is one of, if not the biggest eating holiday of the year. In lessening the amounts and types of food they eat, these health conscious people are making other choices for the meal to reflect their improved well being.

What about chicken? A roasted chicken is smaller than a turkey for a more intimate gathering. A small whole chicken can be barbequed or fried, or both, depending on your taste buds. There is less cooking time as well which is always a plus if you ask the cook. You can even prepare the chicken earlier in the day and then warm it up for the full fledged dinner.

Another alternative to turkey is fish. Many fish like salmon are high in omega-3 fatty acids. These substances are good for lowering cholesterol in the body. A main dish of salmon with wild rice and green beans satisfies the palate and does wonders for the body as well. To jazz up that salmon, add a pecan or parmesan crust.

For some, Thanksgiving just would not be the same without turkey. For one reason or another they don’t need or want a big 20 pound turkey. Instead, opt for roasted turkey breast or turkey cutlets. They are quick and easy to cook, and you won’t be a slave to your dishwasher for the next 2 days after dinner is done.

Vegetarians will verify that there doesn’t have to be meat on the table at all. Set the table with a variety of casserole dishes. Rice and broccoli casserole, macaroni and cheese, green bean casserole, and other vegetable dishes can fill you up and keep you from missing the turkey. Some vegetarians create a tofu turkey as their centerpiece as well to help set the “mood” for the occasion.

It is not written in stone that Thanksgiving has to revolve around a turkey. The meaning of the celebration is giving thanks for a good year, good health, and having our friends and family near to celebrate yet another year. The meal allows us to gather to share that good feeling, no matter what items are or aren’t on the table, and reflect on what truly makes us want to give thanks.