Honey Glazed Roasted Turkey

Active Time: 20 minutes
Total Time: 4 hours 25 minutes
Serves: 12


1 package (3/4 ounce) fresh sage, leaves chopped (about 5 tablespoons), divided
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon McCormick® garlic powder
3 small lemons, divided
1 Schnucks fresh or frozen (thawed) turkey (12 to 14 pounds)
1 celery rib, coarsely chopped
1 onion, quartered
1 cup Schnucks pure honey
3 cans (14.5 ounces each) less-sodium chicken broth, divided
1/3 cup King Arthur® all-purpose flour

1. Adjust oven rack to lowest position. Preheat oven to 325°F. Place roasting rack in 17 x 14-inch deep roasting pan. In small bowl, combine 2 tablespoons sage, salt, pepper and garlic powder. Cut 1 lemon into quarters.

2. Remove giblets, liver and neck from turkey cavities; freeze or save for later use. Prepare turkey as package directs; place turkey, breast side up, on rack in pan. Sprinkle inside cavity and outside of turkey with sage mixture. Place celery, onion and lemon quarters inside cavity. If not already secured, tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Tent turkey loosely with aluminum foil; roast 1-1/2 hours.

3. Meanwhile, from remaining 2 lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In microwave-safe medium bowl, heat honey, lemon peel and 1 tablespoon juice in microwave oven on high 30 seconds or until easy to blend; stir in 2 tablespoons sage. With brush, baste turkey with some honey mixture.

4. Pour 1 can (1-3/4 cups) broth into bottom of roasting pan. Tent turkey with foil; roast-2 1/2 to 3 hours longer, basting every 20 to 30 minutes with warmed honey mixture. (Pop up temperature indicator may not work properly and stick with honey basting; make sure to have an instant-read thermometer available.)

5. Remove foil during last 30 minutes of roasting to brown top, if necessary. Cook turkey until juices run clear and internal temperature reaches 160°F in thickest part of thigh, making sure thermometer doesn’t touch bone. Transfer turkey to platter or carving board; loosely cover with foil and reserve excess juices for gravy. (Internal temperature will rise about 10°F upon standing.)

6. Meanwhile, remove rack from roasting pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings across 2 burners. With whisk, stir flour into drippings until well combined; add remaining 2 cans broth. Heat 4 to 5 minutes over medium heat, stirring frequently to scrape brown bits from bottom of pan. Reduce heat to medium-low; simmer 10 to 12 minutes longer or until gravy thickens, stirring occasionally. For smoother gravy, strain through fine-mesh strainer, if desired. Stir in remaining 1 tablespoon sage and 2 tablespoons lemon juice. Carve turkey and serve with gravy.

Each serving: about 616 calories, 20 g total fat (6 g saturated), 284 mg cholesterol, 884 mg sodium, 29 g carbohydrate, 1 g fiber, 23 g sugars, 77 g protein

Cook’s Wisdom

Plan-Ahead: When thawing a turkey in the refrigerator, it will take about 24 hours for every 4 to 5 pounds of turkey. Place the turkey in a container to prevent the juices from dripping on other foods. What size turkey do you need? A general rule to follow is to plan on 1 pound of turkey per person, or 1-1/2 pounds per person to ensure there are leftovers… see page 20 for ideas!

banner rustic mashed potatoes

Active Time: 20 minutes
Total Time: 50 minutes
Serves: 12


4 pounds gold potatoes (about 9 medium), peeled, cut into 2-inch chunks
1-1/4 cups Schnucks half-and-half
6 tablespoons Schnucks unsalted butter
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

  1. In 5- to 6-quart saucepot, add potatoes and enough salted water to cover; heat to boiling over high heat. Simmer, uncovered, 14 to 17 minutes or until potatoes are very tender.
  2. Drain potatoes well. In same saucepot, heat half-and-half, butter, salt, pepper and stir-in of choice, if using, to simmering over medium heat. Return potatoes to saucepot. With potato masher, mash potatoes until they are slightly chunky. Heat through over medium heat, stirring occasionally. Makes about 10 cups.


Each serving: about 187 calories, 8 g total fat (5 g saturated), 24 mg cholesterol, 270 mg sodium, 25 g carbohydrate, 4 g fiber, 2 g sugars, 3 g protein

 

Stir-Ins

Roasted Garlic-Chive

Active Time: 5 minutes
Total Time: 1 hour


4 garlic bulbs
2 teaspoons Schnucks olive oil
1 package (2/3 ounce) fresh chives, chopped (about 1/4 cup)

Preheat oven to 400°F. With serrated knife, cut 1/2 inch from top of each garlic bulb to expose top of cloves; discard tops. Place garlic, cut side up, on sheet of aluminum foil; drizzle oil over cut side of garlic. Wrap foil loosely around garlic sealing edges of foil tightly; place foil packet on small rimmed baking pan. Roast 55 minutes or until cloves are very soft. Carefully open foil. When garlic is cool enough to handle, squeeze each garlic clove out of its skin and roughly chop.


Each serving: about 7 calories, 1 g total fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g carbohydrate, 0 g fiber, 0 g sugars, 0 g protein

 

Grainy Mustard & Rosemary

Active Time: 5 minutes
Total Time: 5 minutes


1/2 cup Schnucks whole grain mustard with garlic
1-1/2 tablespoons finely chopped rosemary leaves


Each serving: about 10 calories, 0 g total fat, 0 mg cholesterol, 320 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugars, 0 g protein

 

Bacon & Cheddar

Active Time: 5 minutes
Total Time: 5 minutes


1 package (8 ounces) Schnucks finely shredded sharp Cheddar cheese (2 cups)
5 slices Schnucks hardwood smoked bacon, cooked and crumbled (about 2/3 cup)
6 green onions, thinly sliced (about 3/4 cup) (optional)


Each serving: about 88 calories, 7 g total fat (0 g saturated), 19 mg cholesterol, 188 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugars, 6 g protein

PORK CHOPS WITH APPLE-SHALLOT CHUTNEY & SPICED BEET SALAD

Active Time: 25 minutes
Total Time: 35 minutes • Serves: 2

Apple-Shallot Chutney
1 tablespoon extra virgin olive oil
3 medium shallots (about 3 ounces), thinly sliced (about 1 cup)
1 Golden Delicious or Fuji apple, peeled, cored and cut into 1/4-inch pieces
1/2 cup apple cider
1 teaspoon McCormick® ground mustard powder
1/4 cup dry white wine (such as Chardonnay, Pinot Grigio or Sauvignon Blanc) or water
2 tablespoons Schnucks unsalted butter
2 teaspoons chopped fresh thyme leaves plus sprigs for garnish (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Spiced Beet Salad
2 medium carrots
1 (3-inch) red beet (about 5 ounces without greens), ends trimmed
2 tablespoons extra virgin olive oil
2 tablespoons Schnucks pure honey
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon McCormick® ground cinnamon
1/4 teaspoon Schnucks ground clove
1/4 cup thinly sliced red onion

Pork Chops
2 thick-cut pork loin rib chops (about 8 ounces each)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

  1. Prepare Apple-Shallot Chutney: In 12-inch skillet, heat oil over medium-high heat. Add shallots and apple; cook 5 minutes, stirring occasionally. Stir in apple cider and ground mustard; reduce heat to medium. Cook 10 to 12 minutes longer or until browned and tender, stirring occasionally; stir in remaining ingredients. Cook 2 to 3 additional minutes or until heated through.
  2. Meanwhile, prepare Spiced Beet Salad: Position oven rack 6 to 8 inches from source of heat; preheat broiler. With largest holes of box grater, grate carrots and beet. You should have about 1-1/2 cups carrots and 1-1/2 cups beet. In medium bowl, with whisk, stir oil, honey, lemon juice, salt, pepper, cinnamon and clove. Add onion, carrots and beet; toss until well combined. Makes about 3 cups.
  3. Prepare Pork Chops: Coat pork chops with oil; sprinkle with salt and pepper. Place pork chops on broiler pan; broil 6 to 8 minutes or until internal temperature reaches 145°F, turning once halfway through cooking. Serve pork chops topped with chutney along with beet salad; garnish with thyme sprigs, if desired.

Each serving: about 847 calories, 50 g total fat (16 g saturated), 91 mg cholesterol, 1030 mg sodium, 58 g carbohydrate, 7 g fiber, 43 g sugars, 48 g protein

poached pears with chocolate drizzle banner

Prep: 20 minutes plus cooling • Cook: 20 minutes • Serves: 6

1 cinnamon stick, broken in half
3 cups apple cider
1 tablespoon grated lemon peel (from 1 large lemon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
6 medium firm Anjou or Bosc pears (with stems)
12 ounces semisweet chocolate chips
1/2 cup unsalted butter (1 stick)

  1. In large, deep saucepot, combine cinnamon stick halves, apple cider, lemon peel, pepper and allspice. Slice 1/4-inch from the bottom of each pear to form a flat surface for pears to sit on. Peel each pear using even strokes with a peeler to keep pear smooth. With small end of melon baller, scoop out inside of each pear through flat bottom, removing inner core and seeds. You will need to scoop 3 or 4 times, but do not go all the way through pear.
  2. Stand pears in saucepot; cover and heat to boiling over high heat. Reduce heat to low; simmer, covered, 20 to 22 minutes, basting occasionally, or until pears are very tender when pierced with paring knife. With slotted spoon, remove pears from liquid and place on platter; cool 20 minutes.
  3. In medium microwave-safe bowl, heat chocolate and butter in microwave oven on high 2 minutes or until melted, stirring every minute. Place each pear on dessert plate. Using a spoon, drizzle chocolate sauce over each pear and serve.

Each Serving: About 517 calories, 33 g total fat (20 g saturated), 41 mg cholesterol, 9 mg sodium, 64 g carbohydrates, 9 g fiber, 3 g protein.

Lucky foods from around the world

Everyone wants a lucky New Year, right? See what people around the world eat for luck and prosperity on New Year’s Day. Happy 2018, and good luck!

Buckwheat Noodles: Japan

In Asia, longevity is valued as well. The Japanese eat buckwheat noodles, the longer the better, to represent long life.

Buckwheat noodles

12 Sweet Grapes: Spain, Portugal

Follow the tradition of some Spanish and Portuguese-speaking countries and eat one grape for each month of the New Year. Here’s hoping yours are all sweet, as sour grapes indicate that particular month may be challenging.

Sweet grapes

Pork: Australia, Hungary, Cuba

For a little protein to go with those lucky fruits and vegetables, pork could fill the bill. Austria, Hungary and Cuba value the fatty pig whose forward rooting behavior brings to mind progress in traditional folklore.

Pork

SautÉed Greens: American South

If you really want to up the ante, eat some collard greens with your black-eyed peas like they do in the American South – the greens are said to look like folded-up bills. The German and Danish also believe that eating greens, preferably in large servings, will ensure wealth. Black-eyed peas are also favorites – not only do they resemble coins, but they swell as they cook, symbolizing a person’s riches growing.

Sauteed greens

Lentils: Italy

In Italy, the traditional dish eaten at midnight is lentils with sliced sausages; both bring to mind coins.

Lentils
spiced rum cola glazed ham

Prep: 15 minutes plus standing • Bake: 1 hour 50 minutes • Serves: 10

1 Schnucks spiral-sliced ham (7 to 8 pounds)
2 cans (12 ounces each) cola, divided
3/4 cup orange marmalade
1/4 cup packed Schnucks light brown sugar
3 tablespoons spiced rum such as Captain Morgan’s (optional)
1 tablespoon Schnucks Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon ground cloves

  1. Preheat oven to 325°F. Place ham, cut side down, in 13 x 9-inch metal, glass or ceramic baking dish. Pour 1 can cola over and around ham. Bake 1 hour or until internal temperature reaches 90°F.
  2. Meanwhile, in 2-quart saucepan, heat remaining 1 can cola to boiling over medium heat; boil 10 minutes or until thickened and reduced by half. With whisk, stir in marmalade, brown sugar, rum, if using, mustard, thyme and cloves; cook 5 minutes over medium heat, stirring occasionally. Remove saucepan from heat. Makes about 1-1/2 cups glaze.
  3. Remove ham from oven. Brush ham with some cola glaze; return ham to oven. Bake 50 minutes longer or until internal temperature reaches 130°F, brushing ham every 15 minutes with cola glaze. Remove ham from oven. Carefully place ham on serving platter. Cover loosely with foil and let stand 15 minutes before serving. Internal temperature will rise to 140°F upon standing.
  4. Pour any drippings in 13 x 9-inch pan into same saucepan with any remaining glaze; heat to boiling over medium-high heat. Boil 15 minutes or until sauce thickens and reaches desired consistency. Makes about 2 cups sauce to serve on the side.


Each serving: about 682 calories, 35 g total fat (12 g saturated), 213 mg cholesterol, 3713 mg sodium, 34 g carbohydrate, 1 g fiber, 66 g protein

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