Turkey, Brie and Cranberry Apple Panini
1. Spread one side of each slice of bread with butter.
2. Spread other side of one slice of bread with cranberry chutney; spread other side of second slice with Dijonnaise.
3. Layer turkey, Brie, apple slices and spinach over chutney. Cover with second slice of bread, Dijonnaise facing spinach.
4. Grill sandwich in heated panini grill 4 to 6 minutes or until golden brown on both sides and cheese is melted. Cut sandwich in half and serve.
West Coast Multigrain Dressing with Dried Fruit and Almonds
1. Preheat oven to 350°F.
2. Melt butter in large skillet on medium-high heat. Add celery, onion, red pepper and garlic. Saute 8 to 10 minutes, or until vegetables are tender-crisp.
3. Combine cooked vegetables, breads, apple, dried fruit, almonds, herbs, salt and pepper in large bowl. Pour chicken broth over the top and stir lightly until all ingredients are moist.
4. Place mixture in a greased 3-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and continue baking for
another 15 to 20 minutes.
Roast Turkey with Cranberry Orange Glaze
1. Preheat oven to 325°F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently.
Reduce heat to low. Cook, uncovered, stirring frequently 12 to 15 minutes, or until glaze is reduced to about one cup.
2. Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and pat dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
3. Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours. Cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.
4. Continue roasting turkey for another 45 minutes. Remove foil and brush generously with glaze. Return foil loosely to top of turkey. Cook for another 45 minutes, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.
5. Brush with remaining glaze. Let turkey stand 15 minutes before carving.