Apple Bourbon Turkey Breast

This is a moist flavorful Turkey Breast. My favorite.....a Southern Living recipe...altered a bit to be gluten free.  NOTE this picture is NOT mine--I forgot to take a photo. This is from Betty Crocker I think!

**PLAN AHEAD--THIS HAS TO MARINATE overnight BEFORE COOKING!!!!

1 (6 pound) Bone in Turkey Breast (Honeysuckle)
Apple Bourbon Marinade (see below)
cornstarch
1 large oven bag
2 celery ribs
1 medium onion , sliced
2 tab butter melted
Large 2 gallon Zip lock bag

(1)Rinse breast with cold water and pat dry
(2)Remove 1/2 cup of marinade (recipe for marinade below), reserving to make the gravy.
(3)Pour remaining marinade into 2 gallon Ziploc bag . Add breast and chill and turn occasionally in refrigerate 8 to 24 hours.
(4)Remove Breast; discard the soaking marinade.
(5) Place a tablespoon or so of cornstarch in a oven bag and shake to coat. Place bag in shallow roasting pan; place celery and onion inside bag. Brush Turkey with melted butter and place on top of veggies. Close bag with tie. Cut 6 (1/2 inch) slits in bag.
(6) Bake 350 for 1 hour and 45 minutes (mine often takes less time) or until meat reaches 170 (I do 165 or a bit less) degrees. Remove turkey (cool for 20 minutes before slicing). Pour drippings through wire mesh strainer.---about 1 and 1/2cups to 2 cups --place in bowl for making gravy.

Apple Bourbon Marinade and gravy:

2 cups apple juice (not from concentrate)
1/2 cup Bourbon
1/4 cup firmly packed brown sugar
stir together until dissolves
Be sure to reserve a 1/2 cup of this before putting the rest in the Turkey bag (for use later when making the gravy.

Gravy:

1/4 cup of butter
1/8 cup of cornstarch
2 cups of reserved drippings
1/2 cup reserved apple bourbon marinade
salt and pepper to taste

(1) Melt butter over medium heat
(2) Mix cornstarch into 1/2 cup of cold marinade
(3) Put drippings in pan with butter and gradually add cornstarch mixture--stirring about 5 minutes or until thickened. Add salt and pepper to taste.

Note to self/ if I cook the turkey a day ahead don't set it in broth to keep it moist unless the broth is not salty/ same with gravy. Might try my GF cream of chicken to make a gravy for keeping it moist because I want the good gravy apple bourbon for serving.

Note how they carve the breast in this video:

toasted almond green beans

We had these with Thanksgiving dinner--these were very tasty. The toasting of the almonds added a lot of flavor.

3/4 cups of slivered almonds
2-4cups of frozen green beans
garlic powder
salt and pepper

Place the almonds in an iron skillet (or whatever you have) and heat on medium , stirring until golden brown. Cook the string beans lightly. Mix the almonds and a sprinkling of garlic powder and salt and pepper to taste.

Chocolate balls

This recipe uses coconut inside and outside. I really liked these; but I like them better without the rolling in the coconut. The coconut on the inside was good, but on the outside it made them a bit wet since I used the frozen coconut and the recipe called for unsweetened coconut and the only unsweetened I could find was this frozen brand.. Next time I may delete the rolling in the coconut or use a bit of the dry sweet kind. I don't recall where I found this recipe! NOTE--I JUST SAMPLED THEM THE NEXT DAY WHEN THE COCONUT HAD A CHANCE TO DRY OUT (SINCE IT HAD BEEN FROZEN) AND IT WAS GREAT!! SO NEXT TIME I WILL MAKE THEM A BIT AHEAD SO THE COCONUT HAS A CHANCE TO DRY OUT! Or you could roll them in chopped pecans or nuts. Here are the ingredients:

1/2 cup of oatmeal (you may need a bit more of this if you use natural peanut butter)

1/4 cup moist brown sugar

1/4 cup peanut butter

4 tsp fine unsweetened coconut grated (or ground nuts or seeds)

4 tsp chopped raisins or dates

4 tsp liquid soy milk (or whatever -regular milk etc)

1 tab. unsweetened cocoa powder

1 tab. maple syrup

more coconut if you are going to roll them in it.

Grind the oatmeal in food processor until chopped well. Mix all together. Roll into large or small balls and roll in the coconut if desired.

Roasted Chickpeas

These make a nice crunchy snack. Southern Living had it this month--I changed it a bit. I didn't use oil and they came out great.

1 can of chickpeas -rinsed and drained. (I used one with no added salt)
seasoning (I used Cajun seasoning which had plenty of salt)

After rinsing and draining the chickpeas place them on a cookie sheet (with sides--or a jellyroll pan) that has been sprayed with Pam (or whatever). Shake on your seasoning of choice and bake at 400 or 405 for 45- 65minutes. Stir them at 15 minute intervals. Watch near the end--a few of mine got over cooked. Actually a few of mine got undercooked as well--so I needed to stir them a bit more. You want them golden brown --The picture above was my first try. Since then I cook them until they are more brown and nice and crunchy--just have to stir often. I cool them and put them in glass jars.

mexican corn salad/ hot or cold/taco variation

I like this hot served with a bake potato for lunch, or it is great with taco shells or pita bread (adding a bit of taco sauce is great). I found the basic recipe from a McDougall cook book. You can change the amounts as you like them:

2-4 cups thawed frozen corn kernels
1-- 15 ounce can black beans -drained/rinsed (I like more beans--and kidney and black together too)
1/2 cup chopped green onions (I used regular onions)
1/2 cup chopped red bell pepper (I don't always have these and it is good without)
1/4 cup chopped fresh cilantro
1 cup salsa
2 tablespoons balsamic vinegar (I probably use a lot less--just sprinkle some)

Just put the amounts you desire--you can't go wrong--I love this hot. If you like this spicier you can add Tabasco sauce. Ps. This is also great for pita bread (pocket bread). You can also mix a bit of this with hummous and place it in the small pita pocket bread...my hubby loves it this way. And it is great with a seasoned baked potato for lunch which I have already stated.

Caramelized Carrots and Parsnips

Excuse the bad pic--this was just some of the left overs--don't go by the picture!!

This is one of my favorite ways to have parsnips and carrots. (picture is not the greatest--we ate most of them and this is what was left) Note: if you are using old big parnips it is better to parboil first.

2 Tabs olive oil (I used less in my iron skillet
As much parsnips and carrots as you want (you need a really large pan if you are doing a lot)
salt
minced garlic
soy milk, or cream
cayenne pepper
snipped Italian flat leaf parsley (I forgot and I liked it without)

In a large skillet place parsnips and carrot that you have sliced length wise several times. Sprinkle with salt and cook 5-10 minutes covered at a hot enough setting so that they brown nicely, but don't burn. Uncover, turn the vegetables over and add a sprinkling of garlic. Cover and cook 5-10 minutes more until tender and all sides are browned.

Meanwhile heat milk with a sprinkling of cayenne pepper. Add a bit of cornstarch if using soy milk so that it thickens. Serve the veggies with the seasoned milked dribbled over!

Meatless Shepherd Pie

(for another recipe that uses acorn squash and quinoa and lentels go here http://nannykimsrecipes.blogspot.com/2011/10/shepherd-pie-vegan-and-fall-version.html

and for another one that is made in a 9 by 13 inch pan with lentils--very yummy - go here: http://nannykimsrecipes.blogspot.com/2019/08/vegan-shepherd-pie.html

We love Shepherd Pie--but we wanted a meatless version. We loved this (the test is if my hubby goes back for seconds)
For potato topping
6-8 small to medium russet potatoes, cubed with some skins left on
handful of chives, chopped up
1 and 1/2 tsp minced garlic
1 or 2 tablespoons of fresh parsley (flat leaf) , cut up
soy milk or regular milk
salt and pepper to taste
For "meaty part"
3/4 of a can of black beans , drained
6 ounces of Portebello Mushrooms, chopped
1 good sized onion, chopped,
1-2 tsp minced garlic
soy sauce and Worcestershire sauce
salt and pepper
a pinch of tarragon
optional --a Tab or so of Chianti, a tab or so of liquid (brewed)coffee
For veggie part
1 and 1/2 cups mixed frozen vegetables to which I added some frozen peas and string beans--whatever you want and as much as you want.

Cook the potatoes (cubed, with some skins left on) in salted and peppered water with the 1 and 1/2 teaspoons of minced garlic. When done mash with milk , parsley, and chives. Set aside.

Saute the mushrooms, and onions sprinkling them with soy sauce and Worcestershire sauce until you get the flavor you want. When almost done, add the black beans and Chianti and coffee and salt and pepper and tarragon , heating until warmed.

Meanwhile cook the mixture of veggies until just done.

In an oiled casserole dish place the mushroom mixture first, top with the mixed veggies, and then spread the potatoes. Go over the potato topping with the tines of a fork to make little groves. Cook in 350 oven until slightly browned (45-60 minutes)

Gluten free Pecan Pumpkin pie

We love this pie--we ate half of it before we knew it! ( My hubby and I). This is crustless, but you don't miss the crust! We ate it when it was very hot---most say to cool first in refrigerator but we didn't want to wait! Actually this one is better: http://nannykimsrecipes.blogspot.com/2007/12/gluten-free-pecan-pumpkin-pie.html  and here is another that uses a springform pan and is vegan and GF https://nannykimsrecipes.blogspot.com/2019/11/gf-vegan-pumpkin-pie.html

1 can of pumpkin pie filling (around 15 ounces)
12 ounces of soy milk or evaporated milk or whatever
1 egg (I think next time I will try 2 eggs since it was a little loose)
1 and 1/2 tsp of pumpkin pie spice
3/4 cup of brown sugar

For the topping
3/8 of a cup of brown sugar (ie 1/4 cup plus 1/8 )
a little more than 1/2 tsp cinnamon
2 Tablespoons of Gluten Free Pancake mix (I use Bob's brand)
1 Tablespoon of smart balance or butter
1 Tablespoon of Apple Butter (or you can just use a total of 2 Tab of butter)
1/2 to 3/4 cup chopped pecans

Mix the pie filling, milk, egg, pumpkin pie spice, 3/4 cup brown sugar. Place in a pie plate that has been sprayed with oil or Pam. Bake in preheated oven at 425 for 15 minutes.
Mix the ingredients for the topping (you can mix all of the topping ingredients except for the pecans and sprinkle this over the top and then sprinkle the pecans on top of that if you desire to do it that way). Sprinkle over the top, reducing OVEN TO 350 and bake for 40 more minutes or until knife comes out clean.

NOTE--next time try 2 eggs--it needs to be a bit thicker in consistancy

Here is a gf vegan one https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

White Wine Turkey Breast for the crock pot

This is really good for sandwiches....but not so good if you want it as a roast for a meal because its sauce is too spicy for gravy. Wait 🤪 I CHANGED MY MIND!! I do enjoy this for dinner 😁(another good recipe for Turkey Breast with the bone in for a holiday meal is found at this other post http://nannykimsrecipes.blogspot.com/2008/11/apple-bourbon-turkey-breast.html but the crock pot recipe is here below----- I made this with a Turkey Breast Roast which is slightly different from a plain Turkey Breast. This is a picture of some of it sliced. I liked this but it was a bit salty--I have been on a pretty low salt diet--I used a Butterball Turkey Breast Roast and this apparently has added salt. I do not know where I found this recipe. The sauce that it makes is not good for gravy unless you like a spicy tang which I do sometimes enjoy for a change-it is good for adding flavor to the turkey. 1 (2-3 pound) turkey breast 1/4 cup lemon juice 1 tsp rosemary 1 tsp oregano 2 Tab Dijon mustard (these vary in strength) 1/2 cup dry white wine salt and pepper to taste 2 cloves of garlic Put all ingredients in crock on low with skin on bottom and cook 6- hours basting occasionally if possible. Mine took 6 hours. It can cook faster too.After mine was cooked, I removed the skin and put the whole turkey in a zip bag. I thickened the sauce with a tablespoon of cornstarch and about 1/8 of a cup of water mixed together and added it to crock and set it on high for 15 minutes or until thickened. Then I added this sauce to the turkey in the bag and refrigerated it for a few hours turning it occasionally to better flavor it.    You can also drizzle it over a serving after you thicken the gravy.  I f you refrigerate the gravy it thickens a bit more. If you don’t want it as spicy put less of the mustard— the brand will make a difference also. 

Creamy Fat FREE Balsamic Vinaigrette from McDougall

This is from McDougall's letter

Fat-Free Creamy Balsamic VinaigretteBy Diane Barnett

This keeps in the refrigerator for several weeks, if it lasts that long.

Preparation Time: 10 minutes Chilling Time: 2 hours Servings: makes 2 ½ cups

1 cup water
¼ cup balsamic vinegar
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup unseasoned rice vinegar
3-4 gloves garlic
¼ cup low-sugar organic ketchup
1 tablespoon Dijon mustard (can omit for a different flavor)
1-2 tablespoons Agave nectar(used honey instead)
½ teaspoon Xanthan Gum (this is what makes it thicken!)(Walmart carries this in their gluten free section near the gluten free flours--it is in our cereal isle here)

Place all ingredients in a blender jar and process until very smooth and emulsified. Taste for sweetness and add more Agave to taste if necessary. Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.
Hints: Use the best quality vinegars you can find for the best flavored dressing. Xanthan gum is an excellent thickener for oil-free salad dressings because it thickens without heat as the dressing chills in the refrigerator

Black Swan Shiraz

This was a cheap wine from Southeastern Australia (6.95) and we really liked it. Here is the description:

"Black Swan Shiraz is crafted with premium grapes selected from some of South Eastern Australia's finest wine growing regions. Our Shiraz boldly exhibits flavours of black cherry and peppery spice, blended in harmony to create an elegant, remarkably smooth wine. Enjoy our Shiraz with pasta dishes and grilled meats."

Vegetable Focaccia (like Veggie Pizza)

I love this. I made the above with a gluten free pizza crust , but I am going to give the regular one below---this is from an old Light and Tasty Magazine April/May 2003.

2 to 2 and 1/4 cups of Bread Flour
1 package of quick-rise yeast (Bread Maker yeast 2 and 1/4 tsp)
1 tsp salt
1 cup warm water
1 Tab olive oil

Topping:

3 plum tomatoes chopped or sliced (I like more)
5 medium fresh chopped mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup sliced (not chopped) black olives
1/4 cup chopped onion (I like more)
3 Tab olive oil (I use less because of calories)
2 tsp red wine vinegar or cider vinegar
3/4 tsp salt (I use less)
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp pepper
2 tsp cornmeal to sprinkle in pan

In Bowl combine 2 cups flour, yeast, salt. Add water and oil--Beat until smooth. Stir in enough remaining flour to form soft dough. Knead until smooth and elastic --about 4 minutes. Cover and let rest 15 minutes. Meanwhile in bowl combine tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.

Coat a 15 by 10 by 1 inch Baking pan (I used a non-stick one). Spray with oil and sprinkle with cornmeal. Press dough into pan. Prick generously with fork. Bake 450 for 5 min or until very lightly browned (I don't brown it--I let it brown with the veggies--I do cook for 5 min). Cover with the vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden or light brown.

Pumpkin Chili

I found this recipe at http://makemethod.vox.com/library/post/pumpkin-chili.html This makes about 5 servings. I changed it up some (it made a nice thick different chili and I really liked it after adding the picante sauce:

1 cooking onion, chopped
1 red or green bell pepper, chopped
2 cans diced tomatoes – and please do not drain
2 cans black beans, rinsed
1 can dark kidney beans, rinsed
1 can pumpkin (regular size unseasoned 141/2 ounce or so)
1 cup beer (I used a gluten free Hornsby's Hard Cider crisp apple)
1 tablespoon paprika
½ teaspoon dark brown sugar
1 tablespoon poppy seeds (I omitted)
Salt & pepper (to taste)
I added some spoonfuls of picante sauce to each bowl served and some broken taco chips.


Method . . .
Toss onion and bell pepper to a large soup pot (with a bit of vegetable oil or water), cook for about 5 minutes until softened.
Add tomatoes and their juices, beans, pumpkin, beer and spices -- EVERYTHING into the pot.
Bring to a boil, then lower heat to low and simmer for approximately 1 hour

NOTE i PREFER THE RECIPE FOUND HERE: SEE BELOW

https://nannykimsrecipes.blogspot.com/2019/09/pumpkin-chili-3-bean-for-crockpot.html

So yummy especially for the fall. I love the pumpkin in this--thickens it nicely .

Ingredients

1 med onion, chopped
1 med green bell pepper, chopped
4 cloves garlic, minced
3 cups veggie broth
1   15 ounce can of tomato sauce
1  15 ounce can of diced tomatoes
1   15 ounce can of kidney beans, drained and rinsed
1   15 ounce can of white beans (ie northern or cannenellini) , drained and rinsed
1  tab of baking cocoa
1  tsp oregano (or to taste)--I sometimes use more
1/4 teas smoked paprika
1/4 tsp of regular paprika
cumin (I just sprinkled very lightly--I can't have a lot--makes me sweat)
black pepper and salt to taste
1/2  of a can of plain pumpkin puree (not seasoned, not sugared ).
1 cup frozen corn added during last 30 minutes

Directions:

Throw all into a 4 or 5 qt crockpot (except for the corn). 2-3 hours on high OR 4-5 hours low. During last 30 minutes or last hour add corn. You can add more pumpkin or spices if desired

NOTE: if you can tolerate chili you can put 1/2 teaspoon or so in it. 

Gluten Free Cranberry Corn Bread Stuffing

This is quite tasty! MY FAMILY ALWAYS WANTS SOME OF THIS EVEN THOUGH I COOK IT FOR ME TO BE GLUTEN FREE--THEY ALL LOVE IT! Use the cornbread in the post below ( http://nannykimsrecipes.blogspot.com/2008/11/gfdairy-free-cornbread-moist.html ) or http://nannykimsrecipes.blogspot.com/2012/11/pan-cornbread-gluten-free-too.html to make this stuffing. You can cut up some of the cornbread into 1 inch squares or smaller and heat in a warm oven to dry out for the cubes. However if I cook the cornbread in a 12 inch skillet they come out quite nicely for bread cubes.

2 cups of cornbread cubes (made from the gluten free cornbread  or whatever one you desire)
4 Tab. of butter (you don't have to use butter but it makes the dressing flavorful and moist) or I believe I have used some chicken broth as a substitution--eye balling the moisture
2 ribs of celery thinly chopped 
1/2 tsp dried rubbed poultry seasoning (I like using a bit more)
1/2 small onion chopped
1/2 cup dried cranberries (I like a bit more)
1 medium chopped apple--no peel (ie Macintosh--or whatever)
Salt if desired.
chicken broth to have on hand--if you think it looks a little dry you can add some to the mix near the end of cooking timeSaute the celery, onion, apple , and cranberries till onions and celery are tender. Add the seasoning and mix with the cornbread cubes. Place in a covered casserole dish and bake at 275 for 30 minutes (or until nice and warm)
Ps. I usually cut the cornbread in cubes and dry them in the oven before making the stuffing if the cornbread is too moist.


Another gluten free corn bread which is very easy to make , but I have not yet tried for this stuffing is here: https://nannykimsrecipes.blogspot.com/2019/09/cornbread-gf.html

GF/dairy free Cornbread (MOIST)

This is Gluten free and dairy free--It came out soooooooo moist!! What a treat. THE CORNMEAL BRAND MAKES A BIG DIFFERENCE--I REALLY LIKE THE STONE GROUND HODGSON MILLS. Note: this has a slightly different taste due to the applesauce. Also at the bottom of this recipe is a link to a sweet cornbread recipe that my boys like best.

Note; if using flaxseed use a tablespoon and a 1/2  . Also you can use just a 1/2 tablespoon of oil in the pan instead of  1 whole tablespoon  if you want less fat.
Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating.

Meanwhile whisk in a large bowl

1 & 3/4 Cups cornmeal (I used Hodgson Mill Brand)

1 tab sugar

1 tsp Baking Powder (I use a salt free version so you may need to adjust the amount of salt)

1 tsp Baking Soda

1 tsp salt.

In a 2 cup measuring cup place 2 cups of milk of your choice

Meanwhile add 6 tablespoons of unsweetened applesauce and 2 eggs [or substitute 1 snd 1/2 tab of golden flax seed meal soaked for 5 minutes in 1 &1/2 tab of water--add all to the milk mixture]

Add the wet ingredients to the bowl of dry ingredients. When just mixed (don't over mix) Pour the batter into the hot skillet.

Bake until the top is nice and brown and the center feels firm when pressed--about 20 minutes or if you like crispy edges 25-30 . If it is nice and brown and the center isn't done, just cover loosely with foil and keep checking-- I sometimes cook 25-30 minutes for nice crusty edges.

Cool for 4-5 minutes and then serve right from pan.
Sooooooooooooo MOIST!!!!

a sweet version with corn: http://nannykimsrecipes.blogspot.com/2012/10/gluten-free-corn-bread.html

For a sweet version that is not dairy free go here: http://nannykimsrecipes.blogspot.com/2008/12/gluten-free-sweet-corn-bread.html  and another vegan one GF is here
https://nannykimsrecipes.blogspot.com/2019/09/cornbread-gf.html
NOTE TO SELF:dont use self rising cornmeal

Gluten Free Crusty Rosemary rolls (dairy free)

Here are some of the main ingredients for the GF Crusty Rosemary rolls--these are delicious and I think I may serve these with the Thanksgiving Meal. Nice and moist on the inside and crusty on the outside. I found the ingredients at my local Food Lion (but it is the only Food lion in town that has them) you can find them at Health Food Stores and possible at Krogers (here in the South. (I found the recipe from a magazine called Living Without.) The Xanthan Gum is expensive, but you only use a few teaspoons.

To make these you need to make a High protein flour blend and then you use 3 cups of the blend. The blend consists of : 1 & 1/4 cups bean flour (either chickpea or soy flour),

1 cup cornstarch (or arrowroot or potato starch), 1 cup tapioca starch or tapioca flour, 1 cup white or brown rice flour.

Ingredients for the rolls:

3 cups of the above gluten-free high protein flour blend

2 tsp. Xanthan Gum

1 tsp salt

3 tab. sugar

1 tab. active dry yeast

1-2 tsp dried rosemary (OR dill or any favorite herb) optional (I ground the rosemary in a

coffee grinder)

1 Tab. olive oil (I used extra virgin and it was cold pressed)

1 & 1/2 cups warm water

(Rice flour or corn meal for dusting--I forgot).

Sift first 4 ingredients (the blend, the gum, salt and sugar). Add Yeast and herbs. Mix to incorporate ingredients.

Blend oil and warm water (110-120 degrees) into dry ingredients and mix on high speed 4 minutes (I mixed by hand since I don't have a high grade mixer)

Line a cookie sheet with parchment. Spray lightly with oil. Scoop with a large ice cream scoop (couldn't find mine) or I used a 1/4 cup measuring cup---makes 12--well spaced (mine still connected when cooking!). Cover lightly in warm place for 30 minutes.

Bake 400 degree preheated oven for 15-20 minutes. Mine took 15.