The Sweet Magnolias Cookbook (54 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
TO SERVE
Remove plastic wrap from surface. Invert onto serving platter. Remove pan. Top with orange marmalade and pecans. Serve with gingersnaps and crackers.
Â
SERVES 30
 as an appetizer spread.
Amaretto & Pecan Baked Brie
1 (14â16-ounce) wheel of brie
¾â1 cup chopped pecans
3 tablespoons brown sugar
3 tablespoons amaretto
GARNISHES (OPTIONAL)
Gingersnaps
Apple slices
Preheat oven to 350°F.
Line jelly-roll pan with foil or parchment. Slice brie in half horizontally, and place on prepared pan.
Combine remaining ingredients, and divide over cheese halves.
Bake 5â8 minutes until cheese is soft.
TO SERVE
Serve warm with gingersnaps and apple slices for dipping.
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SERVES 10â12
Port Wine & Apple Cheddar Spread
1
/
3
cup port
1 cup finely chopped dried apple
10 ounces shredded sharp or extra sharp cheddar cheese
1 (8-ounce) package cream cheese, softened
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground cayenne pepper
In a small bowl, pour port over dried apple. Cover, and let stand at room temperature for several hours or overnight. Combine cheddar, cream cheese and seasonings. Blend well. Add port and apples to mixture. Blend well. Cover with plastic wrap, and refrigerate several hours or up to 1 week before serving.
SERVES 10â12
Note: Serve at room temperature with a selection of hearty crackers, toasts and sliced breads. This is a festive and tasty appetizer spread. It's great for autumn picnics and tailgate parties.
Rolled Stuffed Turkey Breast
STUFFING
2 cups soft bread crumbs
2 garlic cloves, minced
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon minced fresh rosemary or 1 teaspoon crushed dried
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound uncooked pork sausage, removed from casing
1
/
3
cup minced onion
1 egg, beaten
TURKEY
1 (3-pound) whole boneless, skin-on turkey breast
4 tablespoons butter
¼ cup brandy
STUFFING
Combine first 6 ingredients in a food processor. Process 1 minute. Transfer bread crumb mixture to a mixing bowl. Add sausage, onion and egg. Using a sturdy spoon, blend ingredients together.
TURKEY
To butterfly whole turkey breast, lay breast flat, skin-side down. Remove tendons, and trim fat. From center, cut horizontally (parallel with countertop) through thickest part of each breast side, almost to outer edge. Fold top pieces outward to enlarge breast. Using the smooth side of a meat mallet, flatten to more even thickness.
ASSEMBLY
Preheat oven to 425°F.
Evenly distribute stuffing over turkey, leaving a 1" margin. Fold the extended breast pieces back toward the center. Roll stuffed breast jelly-roll fashion. Tie securely with kitchen twine at 1" intervals. Place seam-side down, skin-side up, on rack in roasting pan.
Combine melted butter and brandy. Baste turkey.
Roast 30 minutes, basting often.
Reduce oven to 350°F. Roast 30â40 minutes more, basting often, until meat thermometer registers 170°F.
Remove from oven, and let stand 10 minutes. Remove twine, and slice.
