Green Bean Casserole

Ingredients

2  9 ounce package frozen French-style green beans
1/3 cup chopped onion
2 teaspoons margarine
3 tablespoons fine dry bread crumbs
1 10 3/4 ounce can lower-sodium condensed cream of mushroom soup
1/4 cup plain fat-free yogurt
2 tablespoons diced pimento
1/8 teaspoon pepper

Directions

Cook the green beans according to the package directions, except omit salt. Drain well.
Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

Turkey Pan Gravy

Learning how to make turkey gravy is an essential part of preparing a delicious holiday meal. The perfect time to start your gravy is while you're waiting for your turkey to rest before you carve it. Your finished bird should sit outside the oven for 15 to 20 minutes, so you'll have plenty of time to complete the five easy steps of this turkey gravy recipe.

Directions
After moving the turkey to a cutting board, pour the pan drippings into a large glass measuring cup. Then scrape the browned turkey bits from the pan into the cup.
Skim and reserve the fat from the drippings. Pour 1/4 cup of the fat into a 2-quart saucepan. Discard any remaining fat.
Stir in 1/4 cup all-purpose flour. Add enough reduced-sodium chicken broth to the remaining drippings in the measuring cup to equal 2 cups total liquid.
Add the broth mixture to the flour mixture in the saucepan. Cook and stir over medium heat until bubbly. Then cook and stir for 1 minute more.
Strain the gravy into a serving dish. Season to taste with salt and black pepper.

Our Classic Roast Turkey

Ingredients

1 8 pound turkey
Salt and ground black pepper (optional)
Ground black pepper (optional)
Old-Fashioned Bread Stuffing (optional) (See www.bhg.com)
Vegetable oil
Turkey Pan Gravy (See Recipe Center)

Directions

Preheat oven to 325 degrees F. Rinse turkey neck and body cavities; pat dry with paper towels. If desired, sprinkle body cavity with salt and pepper. If desired, spoon stuffing loosely into neck and body cavities. Skewer turkey neck skin to back of turkey.
Tuck ends of drumsticks under band of skin across the tail or into wire or nylon leg clamp. If there is no skin or clamp, tie drumsticks to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under the back of turkey.
Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with salt and pepper. If desired, insert an ovenproof meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil.
Roast turkey for 2-1/4 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 45 minutes more (60 to 75 minutes, if turkey is stuffed) or until the meat thermometer registers 180 degrees F and the center of the stuffing (if using) is 165 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.)
Remove turkey from oven. Cover loosely with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey. Serve with Turkey Pan Gravy.

From the Test Kitchen
GREMOLATA TURKEY WITH ORANGE GLAZE:

For gremolata, in a small bowl, combine 2 tablespoons finely chopped fresh parsley, 1 tablespoon minced garlic, 1 teaspoon finely shredded lemon peel, 1 teaspoon vegetable oil, and a dash each of salt and ground black pepper. Prepare turkey as directed up to placing it in the roasting pan and stopping before brushing the skin with oil. Starting at the tail end of the turkey, loosen the skin on both breasts by sliding your fingers under the skin, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub the gremolata under the skin and over the entire breast. Brush the entire turkey with oil; sprinkle with salt and pepper. Roast as directed. Meanwhile, in a small bowl, combine 3 tablespoons orange juice concentrate, 2 tablespoons honey, 2 tablespoons melted butter, and 2 teaspoons chopped finely chopped fresh parsley. Baste the turkey several times during the last 15 minutes of roasting with the orange juice concentrate mixture.

BUTTERY HERB-RUBBED ROAST TURKEY:

For herb-butter, in a small bowl, combine 1/2 cup softened butter; 3 tablespoons snipped fresh thyme, basil, oregano, and/or chives; and 2 cloves garlic, minced. Prepare turkey as directed, up to placing it in the roasting pan and stopping before brushing the skin with oil. Starting at the tail end of the turkey, loosen the skin on both breasts by sliding your fingers under the skin, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning under the skin over the breasts. Rub the remaining herb-butter mixture over the entire turkey. If desired, sprinkle with salt and pepper. Roast as directed.

Creamy Macaroni and Cheese

Ingredients

16 ounces dried elbow macaroni (4 cups)
2 cups shredded sharp cheddar cheese (8 ounces)
1 8 ounce package pasteurized prepared cheese product, cut up
1/4 cup butter, cut up
3 eggs, lightly beaten
1 12 ounce can evaporated milk
1 10 3/4 ounce can condensed cheddar cheese soup or 1 cup process cheese dip
1/4 teaspoon ground white pepper

Directions
Preheat oven to 325 degrees F. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1-1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine. Set aside.
In a medium bowl whisk together eggs, milk, cheese soup, and white pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3-quart casserole dish.
Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Bake, uncovered, for 15 to 20 minutes more or until heated through (160 degrees F) and cheese melts.

The Perfect Fall Cheese Ball

Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins

Serves: 12
INGREDIENTS
16oz cream cheese, room temp
2 cups cheddar cheese
3 tbsp minced onion
3 tbsp salsa
1 tsp ground cumin
2 cups nacho cheese chips, crumbled
top of 1 bell pepper for stem garnish

INSTRUCTIONS
With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.
Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.
When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!

Juicy Slow Cooker Turkey Breast

PREP TIME
15 mins
COOK TIME
8 hours
TOTAL TIME
8 hours 15 mins

I've tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, plus slow cooking generally is very forgiving so you don't need to be spot on with the cooking time. The skin probably won't come out crispy straight out of the slow cooker (I think that's scientifically impossible!) but it only takes a few minutes under the grill/broiler to crisp up. The juices that pool in the slow cooker has extra flavour from the garlic and onion so it makes a fantastic gravy.
Author: Nagi | RecipeTin Eats
Recipe type: Slow Cooker, Poultry
Cuisine: Christmas, Festive
Serves: 12

INGREDIENTS
2 kg / 4 lb turkey breast bone in (if using frozen, thaw it) (Note 1)
1 head of garlic, cut in half horizontally
1 onion (brown, yellow or white), unpeeled, cut in half
1 lemon, cut in half (optional - I like the touch of lemon, leave out if you want classic turkey)
5 sprigs of thyme (or 2 tsp dried thyme leaves)
Rub
1½ tsp garlic powder
1½ tsp onion powder
1 tsp paprika
2 tsp salt
5 grinds of black pepper
1½ tbsp olive oil
Gravy
Approx 1 cup chicken stock/broth (or water)
4 tbsp butter
¼ cup flour
Salt and pepper
INSTRUCTIONS
Place Rub ingredients in a bowl and mix to combine.
Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
Place the garlic, onion, thyme and 1 half lemon face down in the slow cooker. Place the turkey breast on top so it is elevated.
Squeeze over the remaining ½ lemon and then push it down the side.
Cook on low for 6-7 hours.
Remove turkey from the slow cooker and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
Preheat gril/broiler to high.
Place an oven shelf 30cm / 1 foot from the heat source.
Remove turkey breast from the slow cooker into a heatproof serving dish.
Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
Serve immediately with gravy on the side.
Gravy
Discard lemon. Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about ½ cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
Season to taste with salt and pepper. Serve with turkey.
NOTES
1. If you buy a frozen turkey breast from the supermarket, make sure it hasn't been brined or pre seasoned. This recipe is for a plain turkey breast.

I live in Sydney, Australia. I got this large (not brined) turkey breast from the butcher. However, I've also made this using Ingham's frozen turkey breast from Woolworths. Ingham's and other packaged frozen turkey sold at supermarkets in Australia are typically brined. This means they have been infused with salted water, which makes them even juicier. The same cook times apply for brined frozen turkey - but defrost it first before cooking. (See note below for cook times for different weights).

2. To make ahead, slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.

3. COOK TIMES: Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist. The worst that might happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy!

Bone in skin on turkey breast (I used this):
1 kg / 2 lb: 5 hours on low
2 - 3 kg / 4 - 6 lb: 6 - 7 hours on low
4 - 5 kg / 8 - 10 lb: 8 - 9 hours on low

4. No water is required for this, the turkey steams in its own juices. It won't dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic!

Slow Cooker Turkey Breast and Gravy

Makes 6-8 servings
Ideal slow cooker: 6-8 quart
Cooking time: 7 hours on low

Ingredients
1 (6 pound) Honeysuckle White bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix
(or you can make your own)
3 Tbsp Butter
For the gravy:
2 Tbsp cornstarch
2 Tbsp water
Salt and pepper

Directions
1. Rinse the turkey breast and pat dry
with paper towels.
2. Use kitchen shears to cut off any
excess skin, but leave the skin covering the breast.
3. Rub onion soup mix all over outside of
the turkey and under the skin. Place butter in bottom of slow cooker. Then
place turkey breast in slow cooker with the breast side down.
4. Cover, and cook on low for 7 hours or
until turkey breast comes to a temperature of 165 degrees. When turkey is done
take it out and set it on a platter. Use foil to loosely tent the turkey and
let it rest for 10-15 minutes.
5. While it is sitting use the drippings
in the slow-cooker to make gravy.  Pour the juices in the bottom of the
slow cooker through a mesh strainer and into a saucepan. In a small bowl mix
together the cornstarch and the water until smooth. Add the cornstarch mixture
into the saucepan with the drippings. Whisk over medium high heat. Gravy will
thicken in about 5 minutes.  Salt and pepper to taste.
6. Slice the turkey breast and serve with
gravy.