Select Country Christmas Recipes
— Country Cranberry Glazed Turkey Loaf with Stuffing —
INGREDIENTS:
4 tablespoons unsalted butter
2 cups finely chopped onions
1/2 cup finely chopped celery
1 tablespoon poultry seasoning
1 bay leaf
2 1/2 lb ground turkey
3 eggs, beaten
1/2 cup rolled oats
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 package (6oz) Stove Top Stuffing, any flavor, prepared according to package directions OR 3 cups homemade stuffing
1 (12oz) container ocean spray cranberry-orange crushed fruit
DIRECTIONS:
In a large skillet, melt the butter over medium heat. When it foams, add the onions, celery, poultry seasoning and bay leaf, cover and cook, stirring once or twice, until the vegetables are lightly colored, 8-10 minutes. Remove from the heat, discard bay leaf and cool to room temperature.
Position rack in middle of oven and preheat oven to 350F.
In a large bowl, combine the ground turkey, onion mixture, eggs, oats, salt and pepper and mix thoroughly.
Pat about half of the mixture into the bottom of a long 9-cup loaf pan. With the back of a spoon, press a shallow trench in the middle, running the length of the pan.
Fill the trench with the stuffing, using it all. Mound the remaining turkey mixture over the stuffing, enclosing the stuffing completely. Spread the crushed fruit evenly over the top of the loaf, using it all.
Bake for about 1 1/4 hours, or until an instant-reading thermometer inserted in the turkey portion of the loaf registers 160F. Let the loaf rest on a rack for 10 minutes before slicing. Serve hot.
Serves 8.
— Homestead Christmas Stuffing —
INGREDIENTS:
150g turkey liver (minced)
150g sausage meat
90g bread crumbs
1 tablespoon chopped parsley
pinch sage and mint
2 eggs
salt and pepper
60g walnuts
90g raisins and sultanas
120g diced apples and pears
30g flour
DIRECTIONS:
1. Blend minced liver and sausage meat with crumbs, flour and beaten egg.
2. Then add nuts and fruits with seasoning.
3. Stuff the bird.
— Christmas Lemon Snow Drop Cookies —
INGREDIENTS:
1 cup butter
1/2 cup sifted powdered sugar
1 teaspoon lemon flavoring
2 cups all-purpose flour
1/4 teaspoon salt
Granulated sugar
2/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 egg, beaten
1 tablespoon butter, softened
DIRECTIONS:
In a large bowl, beat the 1 cup butter with an electric mixer for 30 seconds or until softened. Add 1/2 cup powdered sugar and lemon flavoring; beat well. Add flour and salt. Beat until well mixed. (If necessary, stir in last part of flour.)
Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten to 2-inch circles with the bottom of a glass dipped in granulated sugar. Bake in 375° F oven for 8 to 10 minutes or until edges are lightly browned. Cool cookies on wire rack.
For filling, in a small saucepan, stir together 2/3 cup granulated sugar and cornstarch. Stir in lemon peel and juice. Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir for 2 minutes more. Gradually stir about half of the hot mixture into beaten egg. Return all of the egg mixture to saucepan. Cook and stir for 2 minutes more; do not boil. Remove from heat.
Stir in 1 tablespoon butter. Cover surface with plastic wrap; chill.
To assemble cookies, spread about 1-1/2 teaspoons filling on flat sides of half the cookies; top with remaining cookies, flat sides toward filling. Store filled cookies in the refrigerator.
— Classic Christmas Pudding with Brandy Sauce —
INGREDIENTS:
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Whole wheat flour
1/2 teaspoon Salt
1/2 teaspoon Grated nutmeg
1/2 teaspoon Ground ginger
1 1/2 teaspoons Mixed spice
8 oz Brown sugar
4 oz Whole wheat bread crumbs
8 oz Vegetable suet
1 Lemon, juice & rind
1 tablespoon Molasses
5 tablespoons Water & Rum mixed
DIRECTIONS:
Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, bread crumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary.
When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter & flame with brandy if you desire.
NOTE: You can divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge.
If you like these recipes you can find other country style recipes like this at the Hitching Post, a dating and social networking site for Single Cowboys and country folks in general.
Get competent information in the topic of quick and easy recipes - your personal knowledge pack.