Sautéed Leek, Giblet and Whole Grain Dressing
1. Preheat oven to 350 °F.
2. Place neck, heart, gizzard, water to cover, salt and pepper to taste in large saucepan. (Reserve the liver for later use or discard.) Bring just to a boil over medium-high heat. Reduce heat to low; cover.
3. Simmer 1-1/2 hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use in stuffing mixture. Remove meat from the neck; discard bones. Finely chop neck meat, heart, gizzard and liver, if using; cover and refrigerate until ready to use.
4. Cook bacon in a large saucepan on medium heat until crisp. Remove bacon, leaving bacon fat in pan. Drain bacon on paper toweling. Add butter to bacon fat.
5. Sauté leek, celery root and parsnips in bacon-butter mixture until tender-crisp, about 5 to 7 minutes.
6. Combine cooked vegetables, breads, bulgur wheat, cooked giblets, parsley, herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and cooked bacon in large bowl. Gradually pour in chicken broth, mixing until all ingredients are moist.
7 Place mixture in well greased 4-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and continue baking for 15 to 20 minutes, or until internal temperature reaches 165 °.
Mini Pumpkin Cheesecakes
1. Preheat oven to 325°F (300°F if using dark non-stick pan).
Place paper liners in 36 miniature muffin cups.
2. For crust, combine walnuts, 4 teaspoons sugar and the
margarine or butter in medium bowl until well blended. Press
about 1 teaspoon of the walnut mixture firmly onto bottom of
each prepared muffin cup. Bake 5 minutes. Cool.
3. For filling, beat Neufchatel cheese, pumpkin, 1/2 cup sugar,
vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in
large bowl with electric mixer on medium speed until well
4. Gradually add eggs one at a time, beating on low speed after
each addition. Spoon evenly over crusts.
5. Bake 15 minutes, or until centers are almost set. Cool.
6. Refrigerate at least 2 hours, or until chilled.
7. Top with whipped cream just before serving and sprinkle with
additional cinnamon, if desired
Mexicali Turkey Wraps
1. For each wrap, spread one tortilla with 2 tbsp. guacamole to within ¼ inch of edge. Cover with ¼ cup lettuce, pressing lightly into guacamole.
2. Top with ¼ cup turkey and 1 tbsp. each beans, corn, salsa and cheese.
3. Roll up tortilla tightly. Cut diagonally in half to serve.