Recipes from "Live with Regis and Kelly" Taping - Aired on Friday, November 27, 2009

Holden and I went to a taping of "Live with Regis and Kelly". They had a competition with three top chefs to cook new creations with Thanksgiving leftovers.

Here are the recipes. (Alex Stratta was the winner.):

Alex Stratta's Potato and Turkey Fritter with Cranberry Vinaigrette

Alex Stratta's Pumplin Pie Ravioli with Pecans and Sage

Hubert Keller's Turkey, Winter Vegetables & Mushroom "Cappuccino" with Turkey Stuffing Crostini

Hubert Keller's Pumpkin Pie Milkshake

Paul Bartolotta's Coconut-Curry Turkey "Hot Pot"

Paul Bartolotta's Crispy Turkey Cakes with Mushroom Gravy

Mrs. Cubbinson's Dressing or Stuffing Recipes

http://www.mrscubbinsons.com/recipes/dresreci.htm

French's Green Bean Casserole

Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Tips from French's KitchenTip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!

Nutritional Analysis Per Serving (prepared with 1 % milk): 167 Calories, 9 g Fat, 4 g Saturated Fat, 0 g Trans Fat, 3 mg Cholesterol, 3 g Protein, 15 g Carbohydrates, 3 g Dietary Fiber, 439 mg Sodium.

Thanksgiving Issue - Bon Appetit - Novemer 2009

http://www.bonappetit.com/magazine/toc/november_2009_toc

Moist Roast Turkey from Margaret Leckie

ROAST TURKEY

2 large brown paper grocery sacks
1 stapler with lots of staples

1 uncooked, whole turkey
1 cup peanut oil
(do not substitute – peanut oil has a high resistance to burning and smoking)
1 Tb. salt

1/2 Tb. pepper

1 Tb. Paprika

Place one bag inside the other (double bag). Make paste of oil, salt, pepper and paprika. Rub paste on the inside of the bag and on the turkey. (Wearing disposable latex gloves sure helps in not being covered in paste!)

Stuff turkey as desired. Put turkey into bag and staple shut (use a lot of staples) and place in roasting pan. (The disposable aluminum ones work just fine.) Do not cover. Bake at 325 for 15-20 minutes per pound.

This will make the moistest turkey you have ever tasted. It is also so easy to clean up. Just throw away the bag! A good variation is to put different spices into the paste. Cajun spice dust is a good example.

 



This recipe came from my best friend's, Michelle's, step-mom, Margaret Leckie. Thanks, Margaret!