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Savory Roast Turkey Recipe Thanksgiving 2017
Roast Turkey with
Sausage & Apple Stuffing
Stuffing
12 oz/240 g bulk mild pork sausage
6 slices of bacon, chopped
1 tbsp/15 ml butter
1 cup/250 ml chopped onion
1 cup/250 ml chopped celery
1 Granny Smith apple, peeled, cored, and chopped (about 1 cup/250 ml)
6 cups/1.5 L dried bread cubes
1 cup/250 ml water
1-1/2 tbsp/25 ml Watkins Chicken Soup Base
1 tbsp/15 ml Watkins Poultry Seasoning
Cook sausage and bacon in skillet, stirring until sausage crumbles; drain (reserve 2 tbsp/30 ml of the drippings) and place in a large bowl. Cook onion, celery, and apple in drippings and butter over medium-high heat, stirring constantly, until tender (about 5 minutes); remove from heat. Add to meat mixture along with bread cubes, water, Chicken Soup Base and Poultry Seasoning; mix well. Set aside while preparing turkey.
Turkey
10 to 12-lb/4.5 to 5.5 kg turkey
1/4 cup/60 ml Watkins Meat Magic
1 tbsp/15 ml Watkins Poultry Seasoning
To prepare turkey, remove giblets and neck from turkey; discard or reserve for another use. Rinse turkey thoroughly with cold water; pat dry. Place turkey breast side up in roasting pan; rub inside and out with Meat Magic and Poultry Seasoning. Stuff loosely with Sausage-Apple Stuffing (place any remaining stuffing in a casserole to bake later). Bake turkey, uncovered, at 325°F/165°C for 4 to 4-1/2 hours, basting occasionally with pan juices. Meat thermometer should read 185°F/85°C. Cover loosely with foil if turkey begins to get too brown. Remove from oven and let stand 15 minutes before carving. Place casserole with remaining stuffing in the oven the last hour before serving. Toss stuffing from turkey with that in casserole.
Makes 12 servings.
Tip!To make stuffing entirely in casserole dish, add a little more water if a moist stuffing is desired.
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Six-Onion Mashed Potatoes
4 to 5 lbs/about 2 kg potatoes
8 oz/227 g cream cheese
1 cup/250 mL sour cream
6 tbsp/90 mL Watkins Six Onion Soup Base
1/4 tsp/1.2 mL Watkins Onion and Garlic Pepper
Cook potatoes. Mash with cream cheese and sour cream. Add soup base and seasoned pepper. These can be made and refrigerated a day ahead of time and heated in oven, microwave or crock pot before serving.
Makes 8 servings.
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Would you like to shop for Wat kins Products? Please click here and go to our online catalog and ordering page.
You haven't signed up for the FREE RECIPES yet?
Do so here.
Would you like to purchase wholesale for yourself and close friends or earn a substantial income (a minute here and a minute there"? CLICK HERE.
PS. These make awesome "business gifts" as a "thank you" for purchasing and with a small label on the item, they come to you to purchase more!
Thanks again.
We look forward to getting those tasty recipes out to you!
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Deviled Drumsticks Recipe
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- 12 chicken drumsticks (about 2 lb/900 g)
- 1/4 cup/60 ml Watkins Grapeseed Oil
- 1-1/2 tsp/7.5 ml Watkins Grill Seasoning
- 1/4 tsp/1.2 ml Watkins Cayenne (Red) Pepper
- 1 can (15 oz/450 ml) tomato sauce
- 2 tbsp/30 ml reduced-sodium soy sauce
- 1 tbsp/15 ml sugar
- 1 tbsp/15 ml Watkins Onion Flakes
- 1 tsp/5 ml Watkins Dry Mustard
- 1/4 tsp/1.2 ml Watkins Cayenne Pepper
- 1/4 tsp/1.2 ml Watkins Garlic Powder
Rub drumsticks with a mixture of the oil, Grill Seasoning, and Cayenne Pepper.
Build a medium fire in a grill (or broil in oven broiler). Grill 4 inches/10 cm from heat, turning several times, 20 minutes.
Meanwhile, make Tomato Basting Sauce: Combine remaining ingredients in a large jar with a screw-on top; shake to blend. Brush drumsticks generously with Tomato Basting Sauce; grill 20 minutes longer or until well glazed.
Makes 6 servings.
Build a medium fire in a grill (or broil in oven broiler). Grill 4 inches/10 cm from heat, turning several times, 20 minutes.
Meanwhile, make Tomato Basting Sauce: Combine remaining ingredients in a large jar with a screw-on top; shake to blend. Brush drumsticks generously with Tomato Basting Sauce; grill 20 minutes longer or until well glazed.
Makes 6 servings.
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