SANDRA LEE TURKEY RECIPE RECIPES

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SANDRA LEE'S CRANBERRY-GLAZED TURKEY - DELISH



Sandra Lee's Cranberry-Glazed Turkey - Delish image

Orange marmalade, jellied cranberries, and fresh herbs are the key to this sweet and savory glazed turkey from Sandra Lee.

Provided by Sandra Lee

Categories     autumn    Christmas    feed a crowd    Thanksgiving    dinner    main dish

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 15

1 fresh whole turkey
3/4 c. butter
3 tbsp. fine herbs
1 tbsp. crushed garlic
2 tbsp. orange marmalade
1/2 c. orange marmalade
2 tbsp. dehydrated onion flakes
2 tbsp. poultry seasoning
2 tsp. kosher salt
1 tsp. ground pepper
2 oranges
2 leeks
1 carton low-sodium chicken broth
1/2 c. orange juice
1 can jellied cranberry sauce

Steps:

  • Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside. In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade, and onion flakes. Use a fork to mix together until well combined. In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt, and pepper. Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter mixture on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. Truss if desired. Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3 inches down from the neck cavity and 2 inches from the breastbone, in the thickest part of the breast. Place turkey, breast side up, on a rack in the roasting pan. Place in oven and reduce temperature to 325 degrees F. Combine orange juice, remaining 1/2 cup marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm. After the turkey has cooked for 2 hours, brush on the glaze mixture. Return the turkey to the oven and cook until the thermometer pops up or an instant-read thermometer inserted into the thigh reads 180 degrees F, about 3 hours total. Remove from oven and let turkey rest 15 minutes before carving.

SANDRA LEE'S SWEET ONION TARTLETS RECIPE - FOOD.COM



Sandra Lee's Sweet Onion Tartlets Recipe - Food.com image

I saw these on a Thanksgiving episode of Semi-Homemade with Sandra Lee and I thought that I would try to make them to take over to my In-Laws for our Thanksgiving dinner. They were so easy and so delicious! My Father In-Law kept raving about them all night!

Total Time 2 hours 15 minutes

Prep Time 1 hours

Cook Time 1 hours 15 minutes

Yield 36 tartlets, 12 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 vidalia onions or 1 other sweet onion, diced, about 3 cups
1 (15 ounce) box refrigerated pie crusts (recommended -- Pillsbury)
3 large eggs
1 1/3 cups half-and-half
1 (1 1/3 ounce) envelope golden onion soup mix
1 tablespoon find dried herbs (I used Thyme, garlic salt, and parsley)
1/2 cup shredded monterey jack cheese

Steps:

  • Preheat oven to 325 degrees F.
  • Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown, about 20-25 minutes Set aside to cool.
  • Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside.
  • In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside.
  • Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.

Nutrition Facts : Calories 300.2, FatContent 21.4, SaturatedFatContent 9.4, CholesterolContent 77.3, SodiumContent 559.2, CarbohydrateContent 21.7, FiberContent 0.7, SugarContent 2.7, ProteinContent 5.4

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