How to fix the most common Thanksgiving cooking mistakes + two recipes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Todd Leonard with UVU Culinary Arts shows us how to perfect two of the most common Thanksgiving dishes -- turkey and cranberry sauce. You can find more information about the Utah Valley University Culinary Arts Program here.

Fresh Cranberry-Orange Sauce

Recipe By :Chef Todd Leonard CEC
1 pound granulated sugar
4 ounces orange juice
8 ounces water
1 1/2 pounds fresh or frozen cranberries
1 cinnamon stick
2 ounces orange liqueur
2 tablespoons orange zest -- finely grated
20 orange segments
3 each Star anise
1/2 each Vanilla bean -- sraped and dropped in

1. Combine the sugar, juice and water in a nonreactive saucepan; bring to a boil.

2. Add the cranberries and cinnamon stick and simmer uncovered until the berries begin to burst, approximately 15 minutes. Skim off any foam that rises to the surface.

3. Add the orange liqueur and zest and simmer for another 5 minutes.

4. Remove from the heat and remove the cinnamon stick. Add the orange segments. Cool and refrigerate.

Yield: 3 quarts (3 liters)

- - - - - - - - - - - - - - - - - - -

Approximate values per 1-oz. (20-g) serving: Calories 25, Total fat 0 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Total carbohydrates 6 g, Protein 0 g, Claims— fat free; no sodium; low calorie

Add 1 vanilla bean to this recipe, for an amazing twist!
Recipe By :Chef Todd Leonard CEC
Serving Size : 4
-------- ------------ --------------------------------
8 2oz Turkey breast cutlet -- thin slices taken from the breast
6 ounces Flour
1 tablespoon Chef Todd's Pit Seasoning
3 tablespoons Olive Oil
2 tablespoons Butter

After cutting the turkey into the proper 2 oz size. Place them on a cutting board and cover them with plastic. Pound lighlty with a mallet to thin and even.

Mix the flour and seasoning together and set in small bowl

Place larg skillet on the stove and preheat to medium while dredging the turkey.

Dredge the turkey in the flour to completely cover the scalop.

Place the oil in the pan and then the butter.

Add the dredged turkey to the pan before the butter has completely melted.

Brown on both sides keeping the heat medium and not high.

Serve immediately after browned.

1 Comment

Comments are closed.