Non Turkey Thanksgiving Alternatives

Non-Turkey Thanksgiving Alternatives 

From Your Independent Watkins Consultant 

Michelle Klimchuk #336326

Visit my website at www.trustednaturalhomeproducts.com

Wild Rice Stuffed Pork Loin

1 whole boneless pork loin roast (4 lbs.), trimmed

1 tsp. Watkins Sea Salt

1/2 tsp. Watkins Organic Garlic Powder

1/4 tsp. Watkins Black Pepper

2 cups wild rice, cooked and drained

1-1/2 cups coarsely chopped dried apricots

1 cup chopped onion

3/4 cup finely chopped celery

3/4 cup minced fresh parsley

1/2 tsp. Watkins Sage

1/2 tsp. Watkins Thyme

1/2 cup chicken broth (made with 1/2 cup warm water and 1 TBSP Watkins Chicken Soup Base)

5 bacon strips, cut in half

Cut roast down the center lengthwise to within 1/2 inch of bottom.  Open roast so it lies flat.  On each half, make a lengthwise slit down the center to within 1/2 inch of bottom.  Sprinkle with salt, garlic powder and pepper.

In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth.  Divide half of the stuffing among the three slits.  Roll up roast from a long side; tie with the kitchen string at 2 inch intervals.  Place the remaining stuffing in a greased shallow 2 qt. baking dish; set aside.  

Bake roast, uncovered at 350o for 1-1/2 to 2 hours.  Carefully remove string.  Place bacon strips over top.  Bake 30 - 45 minutes longer or until a meat thermometer reads 160o.  Cover and bake reserved stuffing for 30 minutes or until heated through.  Let roast stand for 10 minutes before slicing.  Yields 8 - 10 servings.

Breaded Swiss Chicken

6 boneless skinless chicken breast halves (6 oz each)

1 tsp. salt, divided

2 eggs

1 cup seasoned bread crumbs

1/2 cup Watkins Grapeseed Oil, Original Flavor

1 cup (4 oz) shredded Swiss cheese

2 TBSP butter

3 TBSP all-purpose flour

1/8 tsp. Watkins Black Pepper

2 cups milk

3 TBSP white wine or chicken broth made with 3 TBSP warm water and 1/2 to 1 tsp. Watkins Chicken Soup Base

Flatten chicken to 1/4 inch thickness.  Sprinkle with 1/2 tsp. salt.  In a shallow bowl, beat the eggs.  Place bread crumbs in another shallow bowl.  Dip chicken in eggs then roll in crumbs.  Let stand for 5 minutes.

In a large skillet over medium heat, cook chicken in grapeseed oil in batches for 6 - 8 minutes on each side or until juices run clear; drain.  Place chicken in a greased 15 x 10 x 1 inch baking pan; sprinkle with cheese.  Bake at 350o for 2 - 3 minutes or until cheese is melted.

Meanwhile,in a large saucepan, melt the butter.  Stir in flour, pepper and remaining salt until smooth; gradually add milk.  Bring to a boil over medium heat; cook and stir for 1 to 2 minutes or until thickened.  Remove from the heat; stir in wine or broth.  Serve with chicken.  Yield: 6 servings.

Peppery Beef Roast

1 boneless beef rump roast (3-1/2 to 4 pounds)

1/2 cup ketchup

3 TBSP brown sugar

1 TBSP Watkins Mustard, dry

1 TBSP lemon juice

2 tsp. celery salt

2 tsp. Watkins Black Pepper

2 tsp. Worcestershire sauce

1 tsp. Watkins Organic Garlic Powder

1 tsp. Watkins Organic Onion Powder

1 tsp. liquid smoke, optional

1/2 to 1 tsp. Watkins Sea Salt

1/8 tsp. hot pepper sauce

Cut roast in half; place in a 5 qt. slow cooker.  Combine the remaining ingredients; pour over roast.  Cover and cook on low for 8-9 hours or until meat is tender.  Thicken cooling juices if desired.  Yield: 10 - 12 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.