Hands-On Holiday

Citrus Marinade:
½ cup grated orange rind
4 cups fresh tangerine, clementine or
orange juice (about 8 oranges)
16 cloves garlic, crushed
1 tablespoon red pepper flakes
8 sprigs fresh rosemary
8 sprigs fresh thyme
2 tablespoons whole black peppercorns
½ cup extra-virgin olive oil

1 (12- to 14-pound) turkey
1½ teaspoons kosher salt
Coarsely ground black pepper

1. Combine all marinade ingredients in disposable aluminum roasting pan, large enough to hold the turkey and to allow the marinade to rise high enough to coat about half the turkey. Rinse turkey well and pat dry. Sprinkle with salt and pepper. Place in marinade. Cover and refrigerate at least 2 hours, or overnight, turning turkey several times to evenly marinate.
2. Preheat oven to 450F.
3. Remove turkey from marinade and place in a roasting pan. Strain marinade, reserving solids and liquid. Stuff solids into the cavity of turkey. Pour liquid around turkey in pan. Roast 15 minutes. Reduce oven temperature to 350F and continue roasting, basting turkey every 30 minutes with pan juices, until internal temperature reaches 180F on a meat thermometer, about 15 to 20 minutes per pound. Let turkey stand 10 minutes before carving. Serves 12.

Recipe courtesy of Ted Cizma, executive chef at the Grand Traverse Resort & Spa, near Traverse City, Mich.
"Hands on Holiday," November 2008.

Per (6-ounce) serving, white and dark meat: 50 calories, 3.5g fat, 10mg chol., 4g prot., 1g carbs., 0g fiber, 250mg sodium.

2 cups reserved pan drippings
from turkey
½ cup 2% reduced-fat milk
2 tablespoons all-purpose flour
¼ teaspoon salt
Coarsely ground pepper

1. Place turkey pan drippings in a medium saucepan. Bring to a boil. Combine milk and flour, whisking until smooth. Whisk milk mixture into drippings, stirring until thickened. Add salt and pepper. Makes 2 1⁄2 cups gravy. Serve with Citrus-Marinated Roasted Turkey.

"Hands on Holiday," November 2008.

Per (1⁄4-cup) serving: 190 calories, 15g fat, 5mg chol., 2g prot., 12g carbs., 0g fiber,
290mg sodium.

1 (8-inch square pan) cornbread (about 1 pound), cut in 1/2-inch cubes
2 teaspoons vegetable oil
1 large onion, diced
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano,
1 teaspoon hot chili powder
1 (15-ounce) can golden hominy (posole), rinsed and drained
2 (4-ounce) cans mild diced green chiles, drained
1 cup roasted red peppers, chopped
1 (14-ounce) can low-sodium chicken broth
1 cup water

1. Preheat oven to 350F. Place cornbread on a baking sheet; bake 10 minutes or until toasted.
2. Heat oil in a large skillet. Add onion; poultry seasoning, oregano and chili powder; sauté 5 minutes. Combine onion mixture, cornbread, hominy, chiles, red peppers, chicken broth and water. Toss well. Place in cavity of turkey just before roasting. Or spoon into a 13 x 9-inch casserole dish and bake 20 minutes. Serves 12.
Recipe adapted from chef Andrew Schloss on behalf of the Canned Food Alliance.

Per serving: 140 calories, 3.5g fat, 15mg chol., 4g prot., 24g carbs.,3 g fiber, 590mg sodium.

Dressing:
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon mayonnaise
1 egg yolk
4 teaspoons fresh lemon juice
2 teaspoons anchovy paste
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon black pepper

Salad:
3 heads radicchio (about 1 1/2 pounds), cored, washed and torn into bite-sized pieces
2 tablespoons grated Parmesan cheese
2 cups plain croutons
Coarsely ground black pepper

1. To prepare dressing, whisk together all ingredients in a medium bowl. Transfer to a jar with a tight-fitting lid and refrigerate until ready to use. (The dressing can be made up to 1 day in advance.)
2. To prepare salad, place radicchio in a large salad bowl. Shake dressing well and pour over salad. Toss gently until leaves are well coated. Sprinkle with Parmesan cheese; add croutons and pepper. Toss gently to combine. Serves 8.

Recipe adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Used with permission of Chronicle Books LLC.
"Hands-On Holiday," November 2008.

Per serving: 170 calories, 14g fat, 30mg chol., 3g prot., 10g carbs., 1g fiber, 320mg sodium.

2 1/2 pounds Brussels sprouts
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
6 large garlic cloves, minced
1 cup low-sodium chicken broth
1/2 teaspoon kosher salt
Coarsely ground black pepper
3/4 cup freshly grated Parmesan cheese

1. Trim stem ends of Brussels sprouts. Using the slicing blade of a food processor, process sprouts into thin slices, then separate with your fingers. (Alternately you can slice them thinly by hand.)
2. Melt butter and olive oil in a large skillet. Add garlic; sauté 2 minutes. Add Brussels sprouts; sauté until bright green and crisp-tender, about 3 minutes. Increase heat to high; add broth. Cover and cook about 2 minutes. Add salt and pepper. Place in a serving bowl; top with Parmesan cheese. Serve immediately. Serves 10.

Recipe adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Used with permission of Chronicle Books LLC. "Hands-On Holiday," November 2008.

Per serving: 120 calories, 10mg chol., 7g fat, 6g prot., 11g carbs., 4g fiber, 280mg sodium.

2 eggs
1 unbaked 9-inch piecrust
2⁄3 cup firmly packed brown sugar
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk

1. Preheat oven to 350F.
2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons of the beaten eggs.
3. Add brown sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin to remaining eggs; beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack. Serves 8.
Recipe by Jean Kressy.

"Hands-On Holiday," November 2008.

Per serving: 220 calories, 9g fat, 70mg chol., 7g prot., 34g carbs., 3g fiber, 210mg sodium.