Get ready for Taste of Home

The questions started coming as far back as last spring: “This is the year for Taste of Home, right?”

Well, fall is here and yes, it’s time for food, fun, good times and great recipes, prizes and great booths with the latest and greatest for your home and table.

There’s something about this event that puts everyone in a good mood.

Here are a few of my favorites from the 2007 Taste of Home Cooking School Band Name Cookbook. They bring all the Thanksgiving comforts of home with a bit of a twist. The side dish was served at our dinner last year.

Delicious Baby Mixed Beans and Carrots

I served this last Thanksgiving.

1 1/2 tablespoons extra virgin olive oil

1 16-ounce package Bird’s Eye Baby Mixed Beans

2 tablespoons maple syrup

1/4 cup sun dried cherries

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/4 cup broken cashew pieces

In large skillet, heat oil over high heat. Add vegetables and cook for 1 minute, stirring frequently. Add syrup and cherries, cook; stir 1 more minute. Add salt, pepper and cashews; cook and stir 2 minutes or until vegetables are tender. Yield: 6 servings.

Dixie note: Use just baby green beans and add sweet potato “sticks” in place of carrots. Toasted almond slices also work.

Savory Herb Rub Roasted Turkey

Savory outside and juicy inside.

2 tablespoons McCormick poultry seasoning

1 tablespoon each McCormick season-all seasoned salt and paprika

2 teaspoons McCormick garlic powder

1 teaspoon McCormick ground black pepper

3/4 teaspoon McCormick ground nutmeg

1 whole turkey — 12–14 pounds — fresh or thawed frozen

1 large onion, wedges

6 McCormick bay leaves

1 tablespoon vegetable oil

Place oven rack in lowest level. Heat to 325 degrees. Place rack in shallow roasting pan. Mix first six seasonings. Rinse turkey; pat dry. Place turkey, breast-side up in pan. Sprinkle half of seasoning mix inside turkey; stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil. Roast 1 hour, remove foil. Then roast 2–2-1/2 hours until internal temperature reaches 165 degrees (175 degrees in thigh). Remove turkey, let stand 20 minutes.

Dixie notes: I cook our turkey a bit longer to 180 degrees in thickest part of thigh. It’s all a matter of personal preference, either way is safe. Adjust seasonings to taste. I cut down on the bay leaves.

Golden-Glazed Roasted Turkey

Perfect for a smaller group or for those wanting just the white meat.

1/2 cup dry white wine (local, of course)

1/3 cup lemon juice (I say fresh)

8 garlic cloves, minced

1 1/2 teaspoons cumin

1 teaspoon pepper

1 teaspoon dried oregano

1 tablespoon salt

2 bone-in turkey breast halves (3 pounds each)

In 2 gallon Ziploc bag, combine first eight ingredients. Seal bag, gently squeeze to blend. Rinse turkey breast halves, pat dry with paper towels. Add turkey to marinade. Seal bag, turn to coat turkey with marinade. Refrigerate eight hours or overnight.

Place turkey halves in large roasting pan, skin side up. Pour marinade over turkey. Roast at 325 degrees for 1-1/2–2 hours or until meat thermometer reads 170 degrees. (I do 175 degrees)

Baste turkey every 30 minutes. Let stand 15–20 before carving.

Dixie notes: This is delicious. Save this recipe even if you are fixing your turkey your favorite way, you will want to try this sometime.


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