Recipes

  Savory Cranberry Stuffing

Servings : Makes about 2 quarts

Ingredients:
1 c. chopped celery
1 c. chopped onion
½ c. margarine or butter
1 (16-ounce) can whole berry cranberry sauce
2 tsp. Wyler's® Chicken Flavored Granules or 2 Bouillon Cubes
1 (16-ounce) package herb-seasoned stuffing mix
1 c. chopped pecans
2 c. water

Directions:
In skillet, cook celery and onion in margarine. In saucepan, over low heat, cook cranberry sauce and bouillon until bouillon dissolves. In bowl, combine remaining ingredients; add celery and cranberry mixtures. Mix well. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish. Bake at 350º for 30 minutes or until hot.


Turkey Leftover Casserole

Prep Time: 5 minutes
Cook Time: 25 - 30 minutes
Serves: 4 - 6 

Ingredients:
2½ cups prepared mashed potatoes
2 cups cooked, shredded turkey
1 (12 oz.) jar Heinz HomeStyle Roasted Turkey Gravy
1 cup prepared stuffing
salt and pepper to taste

Preparation
Preheat oven to 350°.
Place prepared mashed potatoes into a 2 quart casserole dish, sprayed with nonstick cooking spray.
Combine turkey and gravy in a large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined.
Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly.
Cover and bake for 25 - 30 minutes, or until heated through.


Ultimate Party Meatballs

Ingredients:
2 1-pound bags frozen cocktail-size meatballs (about 64 meatballs)
1 16-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce

Directions:
Combine cranberry sauce and chili sauce in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.
Tip: To spice it up even more, add a teaspoon of cumin and a 1/4 teaspoon of cayenne to the sauce while it is cooking.
Makes 30 servings.


DIP RECIPES

Blue Cheese Dip

Ingredients
1/3 cup crumbled blue cheese
1/2 cup mayonnaise
1/4 cup sour cream
Salt and pepper to taste

Preparation
1. In a food processor fitted with the metal blade, combine blue cheese, mayonnaise and sour cream. Pulse until ingredients are incorporated. Add salt and pepper to taste. Transfer to a serving bowl.
Yield: about 1 cup
Prep time: about 10 min
Process time: about 2 min

Recommended with
Salami & Monterey Jack Spiral, Tomato & Provolone Spiral


Sun Dried Tomato and Garlic Aioli

Ingredients
1/4 cup sun dried tomatoes packed in oil
1 large clove garlic, quartered
1/2 cup mayonnaise
1/4 cup sour cream
Salt and pepper to taste

Preparation
1. In a food processor pulse garlic until finely chopped.
2. Add sun dried tomatoes and chop.
3. Add mayonnaise, sour cream and salt and pepper to taste. Pulse until ingredients are incorporated.
4. Transfer to serving bowl.

Yield: about 1 cup
Prep time: about 10 min
Process time: about 3 min

Recommended with
Salami & Monterey Jack Spiral, Turkey Pesto Spiral, Tomato Provolone Spiral


Remoulade Sauce

Ingredients
1 large clove garlic, quartered
1/2 cup roughly chopped green onions
3/4 cup roughly chopped celery
1 cup parsley sprigs (packed)
1 Tbsp extra virgin olive oil
2 tsp prepared horseradish
1 Tbsp paprika
2 Tbsp Creole mustard
1 cup mayonnaise
Dash of Tabasco sauce

Preparation
1. In a food processor place garlic, green onions, celery, parsley and olive oil. Pulse until ingredients are finely chopped. Scrape down bowl to get all ingredients chopped.
2. Add remaining ingredients. Pulse until all ingredients are incorporated.
3. Transfer to a serving bowl.

Yield: about 1 ½ cups
Prep time: about 20 min
Process time: about 5 min

Recommended with Seafood Crabcakes


White Wine Cream Sauce

Ingredients
1 pt (16oz) heavy cream
4 tsp. minced shallots
2 Tbsp butter
1/2 cup white wine
2 Tbsp chopped fresh parsley
1/4 tsp salt
Salt and pepper to taste

Preparation
1. Melt butter in a large sauté pan over medium-high heat.
2. Add shallots and sauté for about 1 minute
3. Add white wine and heavy cream. Cook for about 12 minutes over medium heat stirring frequently.
4. Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.

Yield: about 2 cups
Prep time: about 15 min
Cooking time: about 15 min

Recommended with
Mushroom Turnovers

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