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Fresh Cranberry and Wild Rice Stuffing

Ingredients

• 1/2 cup wild rice, uncooked
• 1 cup water
• 1/4 cup raisins, dark or golden
• 5 scallions, chopped
• 1 tablespoon canola oil
• 1/2 cup celery, or fennel bulb, chopped
• 1 cup fresh cranberries
• 1 tablespoon orange rind-grated
• 1/2 teaspoon dried thyme

Directions

1. Put the wild rice in a saucepan.
2. Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
3. Saute the onions and celery (or fennel bulb) in the oil until tender.
4. Add the cranberries, orange rind, thyme and rice.
5. Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.

Cider Gravy

 Ingredients

• 4 cups Turkey Giblet Stock, (recipe follows) or reduced-sodium chicken broth, divided
• 3 tablespoons all-purpose flour
• 1 1/4 cups apple cider
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• Freshly ground pepper

1. When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
2. Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
3. Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
4. Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.

Turkey Breast with Citrus Juices and Sweet Roasted Garlic

Ingredients

• 4-6 Pound whole turkey breast washed and drained
• 1/4 Cup frozen lemon juice concentrate thawed
• 1/4 Cup fresh lemon juice
• 1/4 Cup honey
• 1/4 Cup olive oil
• 3 Tablespoons fresh lime juice
• 3 Tablespoons fresh chopped mint leaves
• 1 Tablespoon grated orange peel
• 2 Teaspoons grated lemon peel
• 1 Teaspoon grated lime peel
• 1/3 Cup orange juice
• Pinch salt and pepper
• 1 head of roasted garlic
• 1/4 Teaspoon cinnamon
• Pinch thyme
• 1 red onion sliced

Directions

1. In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade.
2. Top turkey with sliced onions.
3. Cover bowl with foil. Marinate turkey in the refrigerator for 3-8 hours.
4. When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside.
5. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.
6. Roast turkey in a preheated 325 degree F. oven about 2-3/4 to 3 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning.
7. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
8. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.