Featured Recipes

We love this delicious recipe that’s perfect with Thanksgiving leftovers!  Recipe is courtesy of Jennie-O Turkey Store.

Thanksgiving Pie (Hello, Leftovers!)
Servings: 6

2 ½ cups prepared stuffing
1 ½ cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
¼ cup chopped onion
1 cup shredded low-fat Swiss cheese
¾ cup milk
4 eggs
2 teaspoons mustard
¼ teaspoon pepper

Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Press stuffing in pie plate to form pie crust. Add turkey to crust. Sprinkle with onion and cheese. In small bowl, whisk milk, eggs, mustard and pepper. Pour into pie crust. Bake 35 to 40 minutes or until set.

Nutritional Information
Calories 200; Fat 5g; Protein 23g; Cholesterol 140mg; Carbohydrates 15g; Sodium 770mg; Fiber 1g; Saturated Fat 1.5g; Sugars 3g

Source: Jennie-O Turkey Store


Turkey-Shaped Challah Bread 

Have you seen this recipe recently on Pinterest?  It’s adorable – and how fun would it be to serve this at Thanksgiving or other holiday dinner?


Divide the rest of the dough into 28 pieces, shape each one into a ball, then arrange them around the turkey to form the feathers. You should have a bit of extra dough at the end use this to make the feet and the “snood” on the turkey’s face.Make the honey-vanilla challah recipe (below) and after the first rise, divide the dough into four equal parts. Shape of those pieces into a large ball and use it for the “turkey body.” Then quarter one of the remaining pieces of dough and used that for the head.

Set aside the bread for its second rise for 1 hour, after which cut two small slits in the face and inserted raisins for the eyes. Before baking use an egg wash (recipe also below), then sprinkle  the bread with 1 teaspoon of granulated sugar. Bake the bread at 350 degrees F for 30 minutes.

Honey-Vanilla Challah

Ingredients: Makes 1 Loaf (or one turkey-shaped challah bread)

1/2 tablespoon active dry yeast

1 cup of warm milk (whole is best, low-fat is ok too)

4 tablespoons granulated sugar

1 teaspoon salt

2 eggs + 1 for the glaze

1/2 teaspoon pure vanilla extract

4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze

1 tablespoon honey

4 to 4 1/2 cups all-purpose flour


In a large bowl or in the bowl of a stand mixer, combine the yeast and warm milk. Let it rest for about 4-5 minutes so the yeast has time to proof.

Add the sugar, salt, 2 eggs, vanilla, 4 tablespoons of olive oil and then the honey. (Use the same tablespoon measure for the olive oil, then the honey. This way the honey will slide right out of the spoon.) Add 1 cup of flour, then mix with a wooden spoon or with the paddle attachment until the mixture is smooth.

Add the remaining flour, 1/2 cup at a time. Continue mixing the dough until it is too stiff to stir, then turn out onto a lightly floured surface if working by hand. Knead until soft and springy, about 4 minutes. If using a stand mixer, switch to the dough hook and knead about 3 minutes until soft and springy. If the dough is sticky, dust with flour 1 tablespoon at a time – just enough to prevent it from sticking. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.

Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.

Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.

To bake the bread (egg wash recipe):

Whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool completely before slicing – or at least wait until it’s warm, not hot – then enjoy!

Source: www.sweethappylife.com 


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