ROSEMARY BREAD WREATH WITH BAKED BRIE
SLOW COOKER TURKEY AND STUFFING
This one-pot dish delivers all the joy of a holiday meal without the stress.
PREP TIME 10 MIN. – COOK TIME 6 HOURS READY IN 6 HOURS 10 MIN. – SERVINGS 6
Look for a Brie that comes in a wooden box and make sure to remove all plastic wrap before popping it in the oven.
PREP TIME 30 MIN. – COOK TIME 20 MIN. READY IN 50 MIN. – SERVINGS 8
5 sprigs rosemary ½ cup flour for dusting 1 (16 oz) pkg refrigerated pizza dough
½ cup dried cranberries 1 (9.5 oz) wheel of Brie in a wooden box 1 egg yolk
STEP 1 Remove the leaves from the rosemary sprigs, chop finely, and reserve 1 tsp for later use. On a floured surface, remove dough from bag and knead in the rosemary and cranberries. Form the dough into a log and cut into 12 pieces. Roll each piece into a ball. STEP 2 Place the lid of the cheese box (just the lid, keep the Brie aside) in the middle of a lined baking sheet. STEP 3 Press the dough balls against each other, to form a ring around the lid. Cover with plastic wrap and let rise for 15 min. STEP 4 Meanwhile, preheat the oven to 350°F. Remove the plastic wrap from the dough. Separate the dough balls with a knife, but do not leave space between them. STEP 5 Beat the egg yolk, and brush onto the tops of the dough balls. Remove the lid, and put the cheese box with the Brie in its place, removing any plastic covers. Bake the cheese and bread for 20 min., or until golden brown. Let cool for 10 min. STEP 6 Slice open the cheese, and garnish with the remaining rosemary.
Per serving: 328 calories, 12g fat, 7g saturated fat, 55mg cholesterol, 663mg sodium, 41g carbohydrate, 2g fiber, 9g sugar, 12g protein
cooking spray 1 onion 2 celery stalks 1 (6 oz) pkg stuffing mix 1 cup dried cranberries ¾ cup chicken broth
3 tbsp melted butter 1 (3 lbs) frozen boneless turkey breast, thawed 1 tsp thyme leaves 1 (0.87 oz) pkg turkey gravy mix
Cranberry cut outs All you need is a sharp knife and small cookie cutters to create festive shapes for the big night. A variety of leaf shapes looks very pretty.
Simple Brie Simply Enjoy Triple Crème Brie adds a creamy decadence to your meal. Bake it to perfection and simply enjoy!
120 DECEMBER 2016
With a knife, release the entire cylinder of cranberry from 1 (14 oz) can jellied cranberry sauce and carefully cut into 8 slices. Transfer slices to a cutting board. Use small cookie cutters to cut the jelly into shapes. Chop trimmings into small pieces and scatter over a platter. Arrange cut outs carefully on top. Serve with roast turkey.
STEP 1 Coat the inside of a 4-quart electric slow cooker with cooking spray. Chop the onion and celery stalks. Add stuffing mix, onion, celery, and cranberries to the slow cooker. Combine broth and melted butter, then pour over the stuffing and stir gently. STEP 2 Place turkey in slow cooker on top of stuffing. In a bowl, combine salt (in moderation), pepper, and thyme; sprinkle over turkey. STEP 3 Cover and cook on high for 1 hour. Reduce to low and cook 5–6 hours or until a meat thermometer inserted in turkey registers 170°F. STEP 4 Remove turkey and transfer to a serving platter. Stir stuffing gently in slow cooker; cover and let stand 3–4 min. Meanwhile, prepare gravy according to package directions. STEP 5 Spoon stuffing around turkey on the platter, and serve with gravy on the side.
Per serving: 449 calories, 12g fat, 5g saturated fat, 107mg cholesterol, 844mg sodium, 44g carbohydrate, 3g fiber, 17g sugar, 44g protein
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148
