Recipes to be thankful for

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By Stephanie Holland / Editor in Chief

By Stephanie Holland / Editor in Chief

Maple Glazed Turkey
1 Turkey
1/2 cup maple syrup
1/2 cup hot water
1/2 orange
1/2 onion
Rosemary
Thyme
Bay Leaf
Salt
Pepper

Preheat oven to 350 degrees.
Clean and rinse turkey with cold water, then place in roasting pan.
Place orange, onion, bay leaf and a few sprigs of rosemary and thyme inside cavity of turkey.
In a small bowl whisk together water and syrup.
Pour half of syrup mix on the turkey, season with salt and pepper, then brush more mixture over outside of turkey.
Cover turkey with foil and cook according to size directions.
Baste with syrup mix every 30-40 minutes and remove foil 30-40 minutes before turkey will be removed.
Let turkey rest 30 minutes before carving.

Maple Gravy
Strain the juices from the roasting pan into a medium saucepan on medium heat. Add 1 cup of chicken stock and heat until almost boiling.
Whisk in 1 teaspoon of cornstarch at a time until gravy reaches desired thickness.
Remove from heat and keep warm until service.

Deviled Eggs
6 eggs
1 cup mayonnaise
2 Tbsp. mustard
3 Tbsp. sugar
1/2 Tsp. nutmeg
1/2 Tsp. cayenne pepper
Salt
Paprika

Hard boil eggs, then cool under cold water. Peel eggs, cut in half long ways, scoop out yolks into medium bowl and place to side.
Mash yolks to a fine consistency and add mayonnaise and mustard.  Mix yolks until smooth, then stir in sugar, nutmeg and cayenne pepper. Season to taste with salt.
Place yolk mixture into a ziploc bag and cut off small section of the corner. Pipe mixture into egg halfs and sprinkle tops with paprika. Refrigerate four hours before serving.
 

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