Midwest Living Holiday Cookbook 2009
Turkey Burgers with Poblano Pesto Aioli
Maple-Glazed Roast Turkey
Grilled Turkey Breast with Spiced Almond Butter
When you are feeding only a few for the holidays, choose a turkey breast rather than a whole bird. Our nut butter adds a hint of citrus alongside the allspice and pepper. Roast the meat on the grill or in your oven.
Strongbow Turkey Pie
Turkey dominates the menu at the Strongbow Inn in Valparaiso, Indiana. Use turkey leftovers in their meaty turkey pie recipe. Light eaters might prefer to split a pie.
Harvest Salad with Walnut Oil Vinaigrette
Cooked chicken turns this colorful salad into a quick main dish, or use some of your bumper crop of leftover turkey. Walnut oil adds a nutty flavor to vinaigrette in this salad from Clabber Girl Bake Shop in Terre Haute, Indiana.
Mix and Match Bread Dressing
Whether you're looking to tweak your favorite dressing or create a new tradition, Mix and Match Bread Dressing meets the challenge. Start with the basic recipe, then try one of the blends shown at left or craft a custom version.
-- Top right: Whole wheat bread anchors a mix of sweet potato, celery, almonds, apricots and sage.
-- Left: Wild rice stands in for bread in this dressing studded with button mushrooms, celery, bacon, pecans, golden raisins and thyme.
-- Bottom right: Sourdough bread cubes blend with cooked bulk Italian sausage, celery, dried cranberries, pine nuts and rosemary.
More holiday side dishes: Minnesota wild rice and pecans fill Wild Rice, Barley and Dried Cherry Pilaf with crunchy texture as it pops with fruit flavor. A blend of chile peppers and spices give Aunt Maude's Southwestern Turkey Chili a smoky flavor and kick of hotness.
Peppermint Brownie Pie
This rich blend of two favorite holiday flavors—chocolate and mint—might start a new dessert tradition in your house. Can't find the mint-flavored pieces? Use regular chocolate chips and add 1/2 teaspoon peppermint extract to the batter.
Baby Citrus Cheesecakes
This make-ahead dessert stores in the freezer for up to a month, ready to serve surprise guests. Vanilla or chocolate wafers form an easy base for the creamy filling. The center dips slightly after cooling, making an indentation to fill with whipped cream.
Hazelnut-Chocolate Chunk Cookies
Ginger-Cinnamon Apple Crisp
"This is a twist on a popular dish and is one of my personal favorites," says April Osburn from the Clabber Girl Bake Shop in Terre Haute, Indiana. Thinly slice the apples so they get done in the allotted baking time.
Coconut-Tangerine Snowball Cupcakes
Add holiday color to the coconut topper by tossing coconut with liquid food coloring. For a striking gift presentation, alternate cupcakes with candy-filled paper bake cups.
Orange Popcorn Gorp
The sweetness of dried fruit and chocolate meets salty pretzels and popcorn in our easy food gift. Pour the snack mix in a jar, and cover the lid with a circle of colorful scrapbooking paper. Grosgrain ribbon around the edge of the lid pairs with yarn and a tag to complete the package.
Cinnamon Surprise Buns
These yeast rolls poof as they bake, hiding the filled center. Guests will love the spiced nut and brown sugar filling in these frosted treats.
Overnight Cherry Chocolate Coffee Cake
This is our give-you-a-break coffee cake. Prepped in a half-hour, it waits in the fridge until you pop it in the oven the next morning. Serve warm, and the chocolate stays irresistibly melty.
Red Apple Crisp
Spiced rum, red apple liqueur and cranberry juice add spicy fruit flavor to this crimson drink from Blue Plate Catering of Chicago.
Len Skvor trades the traditional corned beef for thinly sliced turkey in this twist on a classic Reuben at his Cork 'n Fork Deli 'n Grill in Cedar Rapids, Iowa. To reduce the sodium, rinse sauerkraut with cold water before using.
Applejack Turkey Sandwich
Grilled sweet peppers and onion add crunch to the sweet-smoky Applejack Turkey Sandwich from Gobbler's Restaurant in Gaylord, Michigan.
Another Midwest restaurant favorite: Twisted Seester. A customer inspired this turkey sandwich at The Artichoke Sandwich Bar in Wichita, Kansas. It's a twist on a pastrami sandwich they serve and was named for one of two sisters who was employed there.