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Irish Entree Recipes

Our Irish entree recipes are a great staple to plan a meal around. Along with the other entree recipes you could plan meals for a week or more.

We found some great items on Cooking.com for serving up your favorite Irish entree recipes.
All-Clad 4-qt. Stainless Chef's Pan	Le Creuset 7.25-qt. Enameled Dutch Oven, Cobalt Blue	Jaccard 45-blade Meat Tenderizer

 

Irish Apple Maple Pork Chops

4    6 oz. boneless pork loin chops
1    tbsp. olive oil
2    cloves garlic, minced
1/4 c. good Irish whiskey or bourbon
1/2 c. chicken broth
1/4 c. Ben’s Pure Maple Syrup
1    apple, washed, peeled, cored and chopped
1/4 tsp. fresh thyme
      Salt & pepper to taste

Cook pork chops in a heavy skillet about 10 - 12 minutes on medium heat. Do not cover cook the chops. Remove and keep warm.

Add to the skillet the oil, garlic, bourbon and cover. Cook over high heat 1 minute. Add the chicken broth, maple syrup, apple, salt & pepper cooking until slightly thickened, about 5 minutes. Stir in the thyme and cook 1 minute.
Serve sauce over the chops. Can be served with either spuds or noodles!

 

Irish Roast Turkey with Chestnut and Prune Stuffing

Ingredients:
1         10 - 12 lb. turkey
2         oz. butter
1         c. onions
           salt and freshly ground pepper
1-1/4   lb. lean ground pork
3         oz. streaky bacon
2         c. bread crumbs
2         tbsp. plus 2 tsp. parsley
1/4      tsp. nutmeg, cinnamon and ground cloves
1         c. turkey stock
           40 cooked and shelled chestnuts
           30 pitted prunes soaked overnight in water or tea

Gravy:
1        pt. turkey stock
1        c. of port wine

Melt the butter, add the chopped onions and sweat on a gentle heat until soft but not colored.
Chop half the chestnuts into 1/4" dice, leaving the rest whole.  Chop half the prunes roughly, leaving the rest whole.

Preheat oven to 450°F.

Cook pork, chopping into small pieces.  Cook bacon until crispy; drain, cool and break into small pieces.  Mix all the stuffing ingredients together, except the whole chestnuts, the whole prunes and the turkey stock. Add the spices and season well. Stir in the bread crumbs. Stir in the turkey stock.  Stuff and truss the turkey.

To roast, spray the inside of a large piece of Reynolds heavy duty aluminum foil.  Make sure the foil is large enough to completely wrap the turkey.  Butter the bird all over, wrap and place it on its back in a roasting pan with no rack. Cook at 450°F for 2-1/2 to 3 hours according to the weight of the bird.  In the last 30 minutes, unwrap and remove the foil.  Remove the trussing between the legs. Pour off as much fat as you can, leaving the meat juices behind. Place the turkey back into the pan, sprinkle with salt and a little flour, then put back in the oven to brown surrounded by the whole chestnuts and whole prunes.

Transfer bird to warm serving dish. Arrange chestnuts and prunes round it. Skim surplus fat from the pan juices, then boil up with 2 cups of turkey stock and a glass of port wine to make the sauce. Correct the seasoning and pour over the chestnuts and prunes.

 

Roast Prime Rib with Spinach-Porcini Stuffing,
Irish Whiskey Gravy and Horseradish Cream

Ingredients for Gravy Base:
1       tbsp. olive oil
1/2    c. finely chopped shallots (3 large)
2       garlic cloves, minced
1/2    c. Irish whiskey
1       750 ml. bottle dry red wine
4       c. low-salt chicken broth
1       c. heavy whipping cream
2       tbsp. Dijon mustard

Gravy Base:
Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2-1/2 cups, about 13 minutes.

Ingredients for Rib Roast:
1        prime rib roast, about 9-1/2 to 10 pounds        
6        garlic cloves, finely chopped
3        tbsp. olive oil
3        tbsp. plus 2 tsp. finely chopped fresh rosemary
1-1/2  tbsp. coarse kosher salt
1        tbsp. coarsely ground black pepper
1        tbsp. fennel seeds, crushed
2        tsp. black peppercorns, coarsely cracked
1        c. low-salt chicken broth
1/2     c. Irish whiskey
         spinach-porcini stuffing

Ingredients for Spinach-Porcini Stuffing (prepare day before):
1-1/2  oz. package dried porcini mushrooms
1        c. boiling water
2        hot Italian sausages, casings removed
1/2     c. chopped shallots (3 large)
3        garlic cloves, chopped
2        c. 1/3 inch cubes crustless day-old country style bread
1       10 oz. package frozen chopped spinach, thawed, squeezed dry     
1        tsp. chopped fresh rosemary         
1        large egg
         coarse kosher salt

Preparation:
Place porcini in small bowl; pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini; set aside.

Heat large non-stick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing overnight.

Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
Yield: 6 cups

Preparation for Rib Roast:
Position rack in bottom third of oven and preheat to 450°F. Place roasting rack in large roasting pan. Place roast on work surface with bones standing straight up. Using long sharp knife, cut between bones and meat to make 5 to 6 inch deep crevice (do not cut so deep that bones come off). Pry bones away from meat gently, creating space, then fill space evenly with stuffing, packing firmly. Press bones in to compact stuffing slightly and tie bones back in place with 3 to 4 loops of kitchen string wrapped completely around roast to secure and keep stuffing in place.

Combine garlic, oil, 3 tablespoons rosemary, 1-1/2 tablespoons coarse salt, 1 tablespoon ground black pepper and crushed fennel seeds in small bowl. Rub garlic-rosemary mixture all over roast. Place roast, bones standing straight up, on rack in prepared roasting pan. Roast 20 minutes. Reduce oven temperature to 350°F. Roast 1-1/2 hours. Begin to check internal temperature of meat by inserting instant-read thermometer into center of meat (not stuffing), straight down from top of roast; continue roasting until desired temperature is reached, about 125°F for rare and about 130°F for medium-rare, about 30 to 40 minutes longer. Transfer roast to platter; let rest at least 20 minutes and up to 45 minutes before carving. Reserve juices in roasting pan. Spoon off fat from top of juices; reserve for Yorkshire puddings, if desired, or discard if not using.

To Finish:
Meanwhile, finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.

Strain pan juices into large saucepan; add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary; simmer 1 minute. Season gravy to taste with salt.

Present roast at table, then transfer roast to cutting board and cut into 1/4 to 1/2 inch thick slices. Arrange meat slices and stuffing on platter. Serve with gravy and horseradish cream alongside.     Yield: 10 servings

Ingredients for Horseradish Cream:
1      c. sour cream
2      tbsp. grated fresh horseradish or drained prepared horseradish
1/8   tsp. paprika
1      garlic clove, minced

Combine sour cream, horseradish, paprika and garlic in small bowl until well blended. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and keep refrigerated.)

 

Seared Salmon with Raisin and Caper Butter

Ingredients for Butter:
1/4   c. raisins
1      stick Irish butter such as Kerrygold, softened*
1/3   c. capers
       grated zest of 1 lemon
       1 tbsp. chopped chives

Ingredients for Salmon:
8    (6 oz.) salmon fillets, preferably wild
2    tsp. kosher salt
1    tsp. freshly ground black pepper
2    tbsp. vegetable oil

* Available at specialty foods shops. If unavailable, substitute regular unsalted butter and add 1 teaspoon kosher salt.

Preparation:

Butter:
In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.

In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6 inch long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.

Salmon:
Season salmon fillets with salt and pepper. In 12 inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.

Slice log of butter into 8 coins. Top each salmon fillet with one coin and serve immediately.

 

Popover Pudding with Irish Bacon

This recipe is a variation of the classic English dish 'toad in the hole' which combines Yorkshire pudding batter with English sausage.

Ingredients:
2       c. whole milk
4       lg. eggs
1-3/4 c. all-purpose flour
1-1/4 tsp. salt
1       lg. bunch fresh chives
1       lb. sliced Irish bacon
1/2    c. vegetable oil

In a blender blend milk, eggs, flour and salt until just smooth. Transfer batter to a bowl. Finely chop enough chives to measure 1/2 cup and whisk into batter. Chill batter, covered, at least 1 hour and up to 1 day.

Preheat oven to 400°F.

Trim fat from bacon. In a large nonstick skillet cook fat over low heat, stirring occasionally, until most of fat is rendered and solids are golden brown. Discard solids and increase heat to moderately high. Heat rendered fat until hot but not smoking and sauté bacon in batches until just golden, about 1 minute on each side. Transfer bacon as cooked to paper towels to drain. Pour rendered fat into a measuring cup and add enough oil to measure 1/2 cup total.

In a 12 x 2 inch enameled cast iron casserole (3-1/2 quart) or a 13 x 9 x 2 glass baking dish heat oil mixture in middle of oven 5 minutes. Quickly arrange bacon evenly in casserole or baking dish and pour batter over it. Bake pudding in middle of oven until puffed and golden brown, about 50 minutes. Yield: 8 servings

 

Beef and Guinness Pie

Ingredients:
2       lbs. boneless beef chuck, cut into 1-inch pieces
2       tbsp. all-purpose flour
1       tsp. salt
1/2    tsp. black pepper
2       tbsp. vegetable oil
1       lg. onion, coarsely chopped
2       garlic cloves, chopped
3       tbsp. water
1-1/2 tbsp. tomato paste
1       c. beef broth
1       c. Guinness or other Irish stout
1       tbsp. Worcestershire sauce
2       tsp. drained brined green peppercorns, coarsely chopped*
2       fresh thyme sprigs
         rough puff pastry dough
1       lg. egg, lightly beaten
1       tbsp. water

Special equipment: 4 (14-ounce) deep bowls or ramekins (5 to 6 inches wide or similar-capacity ovenproof dishes)

Preparation:
Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Place flour, salt, and pepper in a 1-quart zipper baggie and shake to combine. Add beef, shake, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, adding broth, beer, Worcestershire sauce, peppercorns, and thyme; and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1-1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in pre-heated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough. Yield: 4 servings

* One option is to soak dried green peppercorns in warm stock or a little white wine vinegar; depending upon how they were dried, they may plump up, This would give you the peppery flavor that the recipe intends.

 

Irish Turkey Pie

What to do with all of those holiday leftovers? Here's a great recipe!

1   prepared recipe for deep dish 9-inch two crust pie
2   c. diced cooked turkey breast
2   c. diced potatoes
1   c. diced carrots
1   c. diced onion
1   c. frozen whole kernel corn
1   c. frozen peas
3   c. prepared turkey gravy

Oven 350F

In a large saucepan, add potatoes, carrots and onions; add water to just cover vegetables. Bring to a boil and cook for 10 minutes on medium heat. Add frozen corn and peas and cook another 2 minutes; drain. Add turkey and gravy; stir to coat. Fill the bottom pie crust and level off. Top with second crust and seal the edges.

Bake at 350F for 40 to 50 minutes until golden. Remove from oven. Yield: 6 servings

Irish Corned Beef Dinner

1    corned beef brisket (about 5 lbs.)
2    med. onion, peeled and quartered
4    black peppercorns
1    bay leaf
1/2 tsp. rosemary, crushed
1    qt. water
6    med. potatoes, peeled and quartered
6    med. carrots, peeled and cut into 2" pieces
6    parsnips, peeled and cut into 2" pieces
1    cup celery, cut into 2" pieces
1    med. head green cabbage, cut into 8 wedges

Place beef in large Dutch oven with tight-fitting lid. Add onion, peppercorns, bay leaf, rosemary and water. Bring to a boil; simmer covered for 3-1/2 hours or until meat is fork tender.

Add potatoes, carrots, parsnips and celery to Dutch oven. Place cabbage on top of meat. Cover and cook for 1 hour or until vegetables are tender.

Remove vegetables and meat to large platter. Serve with mustard or horseradish. Yield: 12 servings

Beef Pot Roast with Beans in Red Wine

1       lb. dry white beans, soaked overnight
1       carrot, quartered
1       stalk celery, chopped
1       onion, quartered
         salt and pepper
3-1/2 lbs. beef pot roast, tied with string
2       tbsp. butter
2       tbsp. olive oil
2       large onions, chopped
2       carrots, diced
4       garlic cloves, crushed
1-1/4 c. dry red wine
1       bouquet garni ** recipe below
1       c. beef stock

Wash beans under cold running water in a colander. Place them into a bowl, cover generously with cold water and leave to soak overnight, then rinse and drain again.

Place the beans into a large saucepan, cover with water and add the pieces of carrot, celery and onion. Bring to boing point. Cover and simmer for 1 hour or until the beans are tender, adding more water to the pan as necessary. Drain the beans and vegetables and set aside.

Season the beef with salt and black pepper. Melt the butter with the oil in a heavy saucepan and brown beef all over. Remove the beef from the saucepan and add the onion and carrots. Fry over a moderate heat until they begin to soften. Stir in the crushed garlic and the wine. Add the bouquet garni and bring to a boil. Scrape the bottom of the pot to loosen any browned bits, then put the beef back into the saucepan and add the stock. Cover and simmer for 1-1/2 hours, turning the meat over several times and adding a little hot water if necessary.

Stir in the beans and cook for 30 minutes longer. Lift the beef out onto a plate, cover with foil and leave to rest for 10 minutes before removing the strings and cutting the meat into thick slices.

Discard the bouquet garni and lift out the beans and vegetables into a warm serving dish with a slotted spoon.

Boil down the liquid in the saucepan to thicken it slightly, tasting it and adding seasoning if required. Serve the slices of meat on top of the beans and vegetables accompanied by the thickened juices and cooked potatoes or rice.

** Bouquet Garni
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4-inch piece of celery stalk with leaves, two 4-inch pieces of leek (green part) and 5 whole peppercorns.

Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

 

Irish Broccoli & Cheese Pie

1   9-inch deep dish pie shell
1   10 oz. package frozen chopped broccoli, about 1-1/2 cups
8    ounces fresh mushrooms, thinly sliced
1    cup milk
3    eggs, beaten
2   tbsp. margarine, melted
1    tbsp. flour
1    tsp. salt
1/2 to 1 tsp. pepper
1 c. Kerrygold Irish Vintage Cheddar, divided

Preheat oven to 375F. Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool. Cook broccoli until tender; drain well. Combine milk, eggs, margarine, flour, salt, pepper and 3/4 cup cheese; whisk until well blended.

Sprinkle remaining 1/4 cup of cheese over crust. Layer broccoli and mushrooms on cheese. Pour milk and egg mixture over all. Bake at 375F for 35 to 45 minutes or until a knife inserted in center comes out clean.

Makes 4 to 6 servings.

 

Chicken Breasts w/Apple-Cherry Chutney

6     boneless, skinless chicken breast halves
2    c. chunky applesauce
1    c. canned tart cherries, drained
4    tbsp. brown sugar
2    tsp. lemon juice
1    tsp. ground cinnamon
1/4 tsp. ground nutmeg

In a large frying pan, on medium heat, brown chicken breasts lightly in cooking spray; reduce heat and simmer for 30 minutes. While breasts are cooking, combine remaining ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. When chicken is fully cooked, pour chutney over chicken, cover and cook for about 5 minutes. Yield: 6 servings

 

Bacon & Cabbage
With Mashed Potatoes and Parsley Sauce

2 to 4 Pounds Donnely's Boiling Bacon ( Cured Pork Loin )
48  Ounce Can Tomato Juice
48  Ounces Water
1    Medium Onion, cut in wedges
1    Clove Garlic, minced
1    Stalk Celery, quartered
1    Teaspoon Black Peppercorns
1/2 Teaspoon Crushed Thyme
1    Medium to Large Head of Cabbage, cut into wedges
1    Pound Carrots, peeled and quartered

Place bacon in a large Dutch oven, cover with tomato juice and water. Add onion, garlic, celery, peppercorns and thyme.  Bring to a boil; reduce heat, cover and simmer 3 to 4 hours until tender.

Remove meat from pot, keep warm.  Add carrots and cook 10 minutes. Add cabbage wedges and cook 20 minutes longer.  Remove vegetables with a slotted spoon to a serving platter. Cut meat into thick slices and serve with cabbage, carrots and mashed potato.  Spoon parsley sauce over potato.

 

Grilled Salmon
with Sautéed Zucchini & Summer Squash

4 100g Packages Kinvara Organic Smoked Irish Salmon

Roll each package of salmon in a roll, place onto a sheet of aluminum foil and close tightly. Place on a preheated grill for 3 minutes on each side.
Remove from grill and foil and serve.

 

Grilled Bacon (Rashers),
Lettuce & Tomato Sandwiches
On Brennans 100% Whole Meal Bread
with Homemade French Fries (Chips)

2 1/2 Pound Packages Donnelly‚s Irish Style Rashers (Bacon) 800g Package Brennans 100% Whole meal Bread
2      Large Tomatoes, Sliced Thin
1/3   Head of Lettuce, Shredded Thin
        Mayonnaise

Preheat grill and place bacon slices, cook at low heat, turning often until brown and crisp. Toast 2 slices of bread and spread both with mayonnaise. Place 2 pieces of bacon on the bottom slice. Add sliced tomatoes and top with lettuce. A chef once told me the secret of a great sandwich is to slice it thin and pile it high. Top with the second slice, cut diagonally and serve with fries and a pickle. Yield: 6 sandwiches.

 

Grilled Irish Sausages (Bangers)
with Homemade Baked Beans & Homemade Coleslaw

1     Pound Donnelly‚s Irish Sausages
1/4  Cup Barbecue Sauce

Prepare your grill by preheating for low temperature cooking according to manufacturers instructions. Place sausages onto grilling surface and brown on all sides. Brush each one with barbecue sauce and continue grilling until done. Serve on a platter with or without frankfurter buns.

 

In addition to the Irish Entree recipes above here are some of our very favorite entree recipes for you to try.

 

Spareribs with Mango Chutney Marinade

2     jars Sharwood's Mango Chutney
1/2  cup Canola Oil
1/4  cup Jameson Irish Whiskey
1/4  cup Water

Whisk ingredients together and pour over your favorite meat (I'm using boneless country style spareribs). Marinate for 2 hours, then turn over and marinate for another 2 hours. Grill on low heat, turning often, until done.

This marinade results in a sweet and crispy finished product.

 

Family Secret Steak Marinade

From the kitchen of Aunt Bobbi, Haverhill, Massachusetts.

1/2    Cup red wine vinegar
3/4    Cup soy sauce
1/4    Cup worcester sauce
2       Tablespoons dry mustard
1       Tablespoons pepper
1 1/2  Teaspoon parsley
1/3    Cup lemon juice
2       Cloves garlic split or 1 tablespoon minced garlic
Optional ingredient:
1 1/2 Cup salad oil

Marinade tender cuts of meat like sirloin strips for 3-4 hours. Marinade less tender cuts of meat overnight to tenderize.

 

Herbed Mustard Chicken

3   tablespoons Lakeshore Strong Irish Mustard
3   tablespoons creamy Italian salad dressing
2   cups soft bread crumbs
4   tablespoons chopped fresh parsley
2   teaspoons dried thyme leaves
4   tablespoons melted butter
6   boneless, skinless chicken breasts

Oven 400

Combine mustard and salad dressing in shallow bowl. Mix bread crumbs, parsley and thyme in another dish. Toss with melted butter to mix well.

Spread mustard mixture on both sides of boneless, skinless chicken breasts, then pat crumb mixture onto both sides, pressing firmly.

Bake for 30 minutes. Yield: 6 servings.

 

Baked Ham With Pineapple & Brown Sugar Glaze

1/2 Ham (your choice of your favorite cut)
1    Can pineapple slices, drained (reserve liquid)
1    Small jar maraschino cherries (reserve liquid)
1/3 Cup packed brown sugar
      Whole cloves

Oven 325

Place ham, cut side down, in baking pan. Score the rind about 1/8 inch deep into 1 1/2 inch diamonds. Insert a clove into the center of each diamond. Arrange pineapple slices over the exposed area by inserting a cherry in the center of each one with a toothpick.

Mix the pineapple liquid with the brown sugar and 2 tablespoons of cherry liquid. Pour over the ham and bake according to your recipe. Baste ham and pineapple about every 30 minutes to coat pineapple and keep it moist.

Remove from oven and let rest for about 30 minutes before slicing. Remove toothpicks, pineapple, cherries and cloves. Pineapple and cherries go well served on the side.

 

Tyna’s Famous Roast Turkey

(20 pounds)
1    Completely thawed 20 pound turkey
1    Recipe Tyna’s Turkey Stuffing
1    Stick butter, softened
1/2 Teaspoon sage
1/2 Teaspoon poultry seasoning
1/2 Teaspoon salt
1/2 Teaspoon pepper

Oven 325

I always make a huge turkey because it is the same process no matter what the size. I use an extra large roasting pan so the entire turkey will fit inside.

Clean the turkey and pat it dry. Salt then stuff the neck cavity and truss. Sprinkle the large cavity with salt, then stuff and truss. Position the wings behind the neck and tie the legs together.

Combine the butter and the seasonings. Spread over entire exposed turkey skin. Cover loosely with foil. Place in a prepared roasting pan and put in the oven on the bottom shelf. Roast at 325 for 7 hours, basting about every hour.

The last 45 minutes, uncover and cut the string between the legs. Baste again, if desired. Cool for at least 30 minutes before carving. Remove all the stuffing, put it in a bowl and keep it warm until served. Enjoy!

 

Tyna’s Sweet Loaf

 

1 1/2 Pounds 93% Lean Ground Beef, Pork or Turkey
1/2   Cup Uncooked Oatmeal
2      Beaten Eggs
1      Jar Sharwoods Mango Chutney (reserve 2 tablespoons)

Oven 350

Combine all ingredients and mix well. Shape mixture into a loaf in a 12” x 7 1/2” x 2” baking pan.

Bake at 350 for 1 hour. Spread the remaining chutney on top and return to oven for 15 minutes. Makes 6 to 8 servings.

 

 

 

Tyna’s Tangy Tomato & Cheese Pizza

Recipe for my favorite pizza crust below.

1   Large Prepared Pizza Crust 12” to 14” in Diameter*
1  Jar Ballymaloe Country Relish
2  Cups Shredded Mozzarella Cheese

Oven 400

Place pizza crust in a very lightly greased pizza pan. Pour out and spread the entire jar of relish evenly over prepared pizza crust.

Sprinkle the cheese evenly over the top. Add any of your favorite toppings, if desired. (My favorite is 1 cup of crumbled crisp bacon and 1 small can of sliced black olives.)

Bake for 30 minutes at 400. Remove from oven and cut into 8 wedges.

 

Tyna’s Favorite Pizza Crust

1      Bread Machine with Dough Cycle
1      Teaspoon Dry Yeast
3      Cups All-purpose Flour
1      Tablespoon Dry Milk Powder
2      Tablespoons Sugar
1      Teaspoon Salt
1      Tablespoon Butter
1/2   Teaspoon Garlic Powder
1      Tablespoon Dried Oregano
1 1/2 Cups Water
1/2    Cup Grated Parmesan Cheese set aside

Oven 400

I use a bread machine for several of my bread recipes and it's also an easy way to prepare your favorite recipe for pizza crust.

Pour water into the bottom of the bread machine bowl. Add the butter.

Measure and pour atop the water all of the dry ingredients except the yeast. Make a well in the center of the dry ingredients and put in the yeast. (Do not let the yeast come into contact with the water.)

Press the dough cycle on the machine and start. This takes about 1 1/2 hours.

Turn out onto a lightly floured surface and knead about 10 times, adding more flour if it is too loose. Form into a ball and place in a warm area for 10 minutes.

Roll out or press into lightly greased pizza pan forming a 12” to 14” circle. Prick with fork, and sprinkle with 1/2 cup grated parmesan cheese, press down cheese and bake for 10 minutes. (This prevents the crust from getting soggy.)

Remove from oven and top with the sauce, cheese and toppings. Bake for 30 minutes at 400 until the crust is golden brown and the cheese is melted.

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