Turkey Cranberry Wreath

2 packages refrigerated crescent rolls

1/2 cup mayo

2 T Dijon mustard

1/2 tsp black pepper

2 cups cooked turkey, chopped

1/2 cup celery, sliced

3 T fresh parsley, snipped

1/2 cup dried cranberries

4 oz Swiss cheese, shredded (1 cup)

1/4 walnuts, chopped

1 egg white

Preheat oven to 375. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large baking stone. Corners of wide ends will touch. Arrange remaining 8 trianges in center, matching wide ends to outer triangles. Seal seams.

Combine mayo, mustard, turkey, black pepper, celery, parsley, cranberries, and cheese in large bowl. Mix and scoop filling over seams of dough, forming a circle.

Sprinkle walnuts over filling. Beginning in center, lift one triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

Beat egg white lightly and brush over dough. Bake 25-30 minutes or until golden brown.

Kelli's Stuffed Mushrooms

4 pkgs button mushrooms, washed and stems removed
1 1/2 lbs Sweet Italian turkey sausage
1 pkg Neufatchel cheese
1/4 cup plain breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup chopped Italian parsley
2 cloves garlic
Pinch salt and pepper

Preheat oven to 400 degrees. Cook sausage in a saute pan. In separate bowl, combine all other ingredients. When sausage is cooked, take off of heat and add cheese mixture, using the heat of the pan to combine easily.

Stuff each mushroom cap with a scoop of the sausage and cheese mixture. Place in glass 9x13 pan and bake for 30-40 minutes.

Giada's Fusilli with Spicy Pesto

For the pesto:

1 cup toasted walnuts
2 cloves garlic
1 (2 inch) jalapeno pepper, stemmed and seeds removed
2 cups grated Asiago cheese
2 tsp salt
1 tsp black pepper
3 oz baby spinach
3 oz arugula
1/4 cup extra virgin olive oil

In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.

Bring a large pot of salted water to boil over high heat. Add 1 pound of fusilli pasta and cook until al dente. Drain and reserve about 1 cup of pasta water. Toss pasta, water, and pesto. Garnish with extra Asiago cheese.

Coconut Shrimp

Coconut Shrimp

• 18 uncooked jumbo shrimp
• 1/2 c cornstarch
• 1 tsp salt
• 3/4 tsp Cayenne pepper
• 3 egg whites
• 2 cups flaked coconut

Peel & devin shrimp, leaving tails intact. In gallon baggie combine cornstarch, salt & cayenne. Set aside. In mixing bowl, beat egg whites until stiff peaks form. Place coconut in a shallow dish. Coat shrimp with cornstarch mixture, dip in egg whites and coat with coconut.

Heat oil to 375

Fry shrimp 1 - 1 1/2 min. each side

Drain on paper towels.

Turkey Brine

Prep Time: 15 min.
Cook Time: 15 min.

Ingredients:

• 1 gallon cold water
• 2 qts apple juice
• 2 qts orange juice
• 3 cups Kosher salt
• 1/2 cup brown sugar
• 10 whole cloves
• 1 T. ground nutmeg

Preparation:

Pour apple and orange juice into a large pot over med. heat. Add salt, brn sugar, cloves and nutmeg. Simmer for 15 min. until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water.

Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the regrigerator.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.