Maple-Roasted Acorn Squash

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Course Side Dishes
Prep Time 25 minutes
Cook Time 60 minutes
Servings
people
Course Side Dishes
Prep Time 25 minutes
Cook Time 60 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. Place squash, cavity side up, in large rimmed baking pan and add 1/4-inch water to pan; sprinkle squash with salt and pepper.
  2. Place 1 tablespoon syrup, 1/2 tablespoon butter and 1/2 tablespoon brown sugar into each squash cavity. Sprinkle squash with herbs. Roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities.

Roasted Garlic & Herb Turkey

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Course Entrées
Prep Time 60 minutes
Cook Time 180 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. Slice 1/4 inch off top of each garlic head. Place garlic, cut side up, in foil and drizzle with oil. Wrap garlic in foil to seal. Place on rimmed baking pan and roast 45 minutes. When cool enough to handle, squeeze out garlic in
  2. Increase temperature to 400°. Mash garlic with 6 tablespoons butter, 1 tablespoon herb seasoning, thyme, lemon juice and lemon zest. Remove neck and giblets from turkey; reserve. Tuck wing tips under to hold in place. Work your fingers between skin a
  3. Sprinkle 2 tablespoons herb seasoning inside turkey cavity; fill with some vegetables. Place any remaining vegetables, neck and giblets in large roasting pan. Melt remaining 6 tablespoons butter and mix with remaining 1 tablespoon herb seasoning. Gently r
  4. Roast turkey 15 to 20 minutes or until outside is browned. Reduce temperature to 325°. Roast 2 hours longer or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time, Transfer turkey from
  5. Place roasting pan with drippings and vegetables over medium heat; whisk in flour and simmer 5 minutes. Add broth' simmer 20 minutes, whisking occasionally. Strain sauce through fine-mesh strainer and serve with turkey.
  6. HERB SEASONING: Mix together 1 tablespoon crushed rosemary, 1 tablespoon kosher salt, 1 tablespoon onion powder, 2 teaspoons dried thyme, 1 teaspoon ground black pepper and 1/2 teaspoon rubbed sage.

Apple, Bacon & Cheddar Stuffed Mushrooms

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Your guests will be raving about this flavorful and elegant appetizer for days after your next dinner party!
Instructions
  1. Preheat oven to 350°. Carefully separate stems from mushroom caps. Place caps, gill side up, on rimmed baking pan. Coarsely chop stems; set aside. Stir together butter, and brandy and pour into mushroom caps. Sprinkle caps with 1 teaspoon salt, and &
  2. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently.
  3. In large skillet, cook bacon over low heat, turning occasionally, until browned and crisp. Transfer to paper towels to drain and cool. Discard all but 2 tablespoons bacon fat. Coarsely chop bacon; set aside.
  4. Add garlic, and onion to pan with bacon fat. Cook over medium heat 5 minutes or until onion is soft. Add chopped mushroom stems and cook, stirring occasionally, 5 to 6 minutes or until most of the moisture has evaporated. Stir in apple; cook 3 minutes. Re
  5. Stir remaining ½ teaspoon salt, ¼ teaspoon pepper, pine nuts, bacon, breadcrumbs, ¼ cup Cheddar cheese, Parmesan cheese, and thyme into apple mixture. Stuff mushrooms with filling and top with remaining ¼ cup Cheddar cheese. Bake 5 min