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Buffalo Chicken Wings

Buffalo Chicken Wings

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Tim: 0:35 Categories: Appetizer —————————————————- ¾    cup bleu cheese, crumbled ½    cup mayonnaise ½     cup sour cream 1    tablespoon milk ½    teaspoon Worcestershire sauce 1 ¾    teaspoons salt ½    teaspoon black pepper — freshly ground 16    each chicken wings 8    tablespoons unsalted butter 

Turkey Pan Gravy

Turkey Pan Gravy

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:15 Categories: Sauces, Stocks & Accompaniments —————————————————- 4    tablespoons butter 4    tablespoons flour 4    cups turkey stock ½     cup pan drippings salt and pepper — to taste In a large sauté pan, melt butter, add flour and 

Sausage Bread Stuffing

Sausage Bread Stuffing

Recipe By: N. Jay Sorensen, RD

Serving Size: 24 Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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1    pound Italian sausage — hot

8    tablespoons butter

2    each onion — coarsely chopped

2    each celery ribs — coarsely chopped

1    tablespoon sage

1    tablespoon thyme

2    teaspoons salt

1    teaspoon white pepper

3    cups turkey stock

2    each eggs

¼    cup fresh parsley — chopped fine

12    cups bread stuffing cubes

In a large saucepan cook the sausage over medium high heat, breaking into small pieces with a spoon, until cooked thoroughly. Remove with a slotted spoon and transfer it to a large bowl. Meanwhile, add 6 tablespoons butter, onions, and celery to the saucepan and cook over medium high heat, stirring, until tender. Season with sage, thyme, salt and pepper. Add turkey broth and bring to a simmer. Beat eggs with parsley in a bowl. Begin combining sausage, bread stuffing cubes, egg mixture, then gradually add vegetable broth mixture and toss. Transfer to a butter baking dish and dot with butter. Cover and bake at 375°F for 30-minutes; uncover and bake until golden, about 30 minutes. Makes about 14 cups, or enough for a 20-pound turkey with some left over.

Sweet Potatoes with Caramelized Apples

Sweet Potatoes with Caramelized Apples

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 4    pounds sweet potatoes 1    teaspoon salt 3     each Granny Smith apples — peeled & cored 1    tablespoon lemon juice — fresh 9    tablespoons unsalted butter 6    tablespoons dark brown sugar — 

Fruit Salad with Mixed Greens

Fruit Salad with Mixed Greens

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:15 Categories: Fruits —————————————————- ½    cup sour cream ¼    cup frozen orange juice concentrate 1    tablespoon honey 1    cup strawberry — halved 1    cup apple slices 1    cup seedless grapes 1    can mandarin oranges — drained 16    ounces mixed salad greens In 

Sage-Garlic Baste

Sage-Garlic Baste

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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Grated peel and juice of 1 lemon

3    tablespoons olive oil

2    tablespoons fresh sage — minced

or

1 ½    teaspoons sage — dry

2    cloves garlic — minced

½    teaspoon salt

¼    teaspoon black pepper

Combine all ingredients in small saucepan; cook and stir over medium heat 4 minutes. Use immediately as baste for turkey or chicken.

Wild Rice with Mushrooms

Wild Rice with Mushrooms

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 40:00 Categories: Rice, Potatoes and Beans ————————————————— 4    tablespoons butter ½    cup onion — chopped fine ¼    cup celery — chopped fine 8    ounces Chanterelle mushrooms — 1/4″ thick 2    cups wild rice 4    cups chicken broth ¼    teaspoon salt — 

Whipped Horseradish

Whipped Horseradish

Recipe By: N. Jay Sorensen, RD Serving Size: 14 Preparation Time: 0:15 Categories: Sauces, Stocks and Accompaniments —————————————————- 1    pint heavy cream ½    teaspoon salt ¼    teaspoon white pepper 2    dashes Tabasco sauce 1    teaspoon Gray Poupon Mustard 6    ounces prepared horseradish Chill medium size bowl. Whip heavy cream in bowl 

Cranberry Compote

Cranberry Compote

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:20

Categories: Fruits

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4    cups cranberries — fresh

1    cup water

½    cup orange juice — freshly squeezed

1    cup sugar

1    tablespoon ginger — finely grated

1    tablespoon shallot — finely chopped

1    tablespoon light molasses

salt — to taste

In a large heavy saucepan combine cranberries, 1 cups water, 1/2 cup fresh orange juice, sugar, ginger, and chopped shallots. Stir over medium heat until sugar dissolves. Cook over medium high heat until cranberries begin to burst, about ten minutes. Stir in molasses. Season with salt. Remove from heat and cool. Chill until cold, about three hours.

Potatoes Au Gratin

Potatoes Au Gratin

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick 1    pint whole milk 1    pint heavy cream ½    teaspoon salt ¼    teaspoon pepper pinch nutmeg 6    ounces Gruyere cheese — grated