Easter Dinner

On Easter I hosted a small dinner party for our friends. People wanted to eat, so the pictures aren't as good as usual. On the menu was Herb-Roasted Turkey, Garlic Mashed Potatoes, Baked Asparagus, Fresh Cranberry Sauce, Cornbread Stuffing, and Sage Gravy.


Herb-Roasted Turkey 
This recipe comes almost directly from Food Network's Ina Garten

Ingredients
1 boneless turkey breast (6-7 lbs.)
1 tablespoon crushed garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon fresh thyme
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 cup white wine (chardonnay)

Preheat oven to 325°F.

In a small bowl, combine garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice. Rinse the turkey breast. Place it into a large dutch oven. Loosen the skin of the turkey and rub the nherb mixture onto (and into) the skin. Pour the wine into the bottom of the dutch oven.

Roast for 2 hours—until skin is golden and the internal temperature reads 170°F.

Make the gravy by adding a little water to the drippings in the dutch oven. Pour the drippings into a small saucepot. Add handfuls of flour and beat them into the drippings so that there are no lumps. Keep adding flour until the desired consistency is reached.


Garlic Mashed Potatoes

Ingredients
3 lbs. russet potatoes
1 head cauliflower, steamed and pureed
4 tablespoons crushed garlic (6 cloves)
2 tablespoons minced chives
1 cup nonfat sour cream
1 tablespoon unsalted butter
Salt & pepper, to taste

Prepare cauliflower puree.

Clean and peel potatoes. Cut the potatoes in half or quarters. Place them in a 5-quart pot of salted water, bring to a boil. Reduce heat to a simmer. Cook until the potatoes are easily pierced with a fork. Drain. Mash with a potato masher. Add butter, cauliflower puree, sour cream, garlic, chives, salt, and pepper.


Cranberry Sauce

Ingredients
12oz fresh cranberries
½ cup water
½ cup brown sugar
2 tablespoons orange juice
dash of salt
1 teaspoon fruit pectin (found in all grocery stores near the home-canning stuff)

In a small saucepan, combine everything except the cranberries and pectin. Cook until the sugar is dissolved. Dump in the cranberries, cover, and cook until the cranberries "pop" (they actually do make an audible "pop" sound) (10-12 minutes).

Make the day before serving and refrigerate.


You can find the asparagus recipe by clicking here.

I don't have a recipe for the cornbread stufffing . But I really, really like Trader Joes' boxed cornbread stuffing.