Page 24
ïl?t ^orttani» (Observer
November 24, 2010
www.delish.com - recipes by Martha Stewart
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Cooking for Holiday Celebrations
Easy-Cheesy Scallop Potatoes
Perfect Turkey
Ingredients:
A perfectly seasoned
and juicy turkey
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1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
l/2cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes (about 9), thinly sliced
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas
Directions:
1. HEAT oven to 350°F. Mix
cream cheese, sour cream and
broth in large bowl until well
blended. Add potatoes, ham, 1 -3/
4 cups of the cheese and peas;
stir gently to coat all ingredients.
2. SPOON into 13x9-inch baking dish sprayed with cooking spray.
Sprinkle with remaining cheese.
3. BAKE 1 hour or until casserole is heated through and potatoes are
tender.
SERVING SUGGESTION: Balance this creamy, indulgent side dish by
serving it alongside cooked lean meat or fish and a steamed green
vegetable.
VARIATION: Substitute smoked Turkey for the ham and/or 1 cup frozen
mixed vegetables for the peas.
Ingredients
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2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
1(18 pound) whole turkey, neck and giblets removed
Directions
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold
water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
2. Brush the turkey with 1 /2 the melted butter. Place breast side down on a roasting rack in a shallow roasting
pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf.
Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white
wine.
3. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches
180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time,
and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.