Project Ideas

ROASTED CORNISH HENS Entrée
PREP TIME: 5 minutes COOK TIME: 45 minutes SERVES: 3
3 Cornish hens, rinsed, patted dry, giblets and neck removed
2 tablespoons salad oil
1 teaspoon salt
½ teaspoon pepper
½ cup apple jelly, melted
1. Sprinkle body cavity with salt and pepper. Brush hens with oil.
2. Spray lower rack with non stick cooking spray. Place rack inside unit. Lay hens on rack. Brush with melted apple jelly.
3. Turn temperature to 350°F. Cook for 20 minutes. Open lid and brush a little more apple jelly on birds and continue to cook
25 minutes. Hens are done when you can easily move legs up and down and juices run clear.
APRICOT GLAZED TURKEY LEGS Entrée
PREP TIME: 5 minutes COOK TIME: 45 minutes SERVES: 3
3 turkey legs
¾ cup apricot jam
1 tablespoon garlic, chopped
1 teaspoon thyme
salt and pepper to taste
1. Melt jam in microwave or on stovetop. Brush half on turkey legs. Sprinkle with garlic, thyme, salt and pepper.
2. Spray lower rack with non stick cooking spray. Place legs on rack.
3. Cook at 350°F for 25 minutes. Open the lid, turn legs and brush with remainder of apricot jam. Cook for additional 20 minutes.
HERBED STUFFED ROAST TURKEY Entrée
PREP TIME: 20 minutes COOK TIME: 1 hour SERVES: 6
1 6 pound turkey breast, remove back wings
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons rosemary, fresh, chopped
1 tablespoon poultry seasoning
1. Tuck 2 tablespoons of butter under the turkey breast skin. Brush breast with olive oil. Sprinkle with rosemary and poultry
seasoning. Set aside.
2. For stuffing, in a medium frying pan, melt butter. Add onion, garlic and celery and cook for 2 minutes.
3. Add parsley, thyme, marjoram, salt and pepper and continue to cook for 1 minute. Remove from heat. Stir in cheese, egg
and bread crumbs. Blend well. Stuff turkey breast.
4. Spray lower rack with non stick cooking spray. Carefully place turkey on rack. Place two wing sections alongside breast.
5. Cook at 350°F for 1 hour. Turkey is done when internal temperature reads 170°F.
1 teaspoon marjoram
¼ teaspoon salt
½ teaspoon pepper
¼ cup Parmesan cheese
1 egg
2 cups fresh bread crumbs
stuffing:
2 tablespoons butter
1 onion, chopped
2 cloves garlic, sliced
1 cup celery, chopped
2 tablespoons parsley, chopped
1 teaspoon thyme
ROSEMARY ROAST TURKEY Entrée
PREP TIME: 15 minutes COOK TIME: 3 ½ hours SERVES: 8-10
1 16 pound turkey
½ salt
¼ teaspoon pepper
6 tablespoons butter
2 tablespoons minced garlic
½ cup fresh rosemary, chopped
2 tablespoons olive oil
1 cup chicken broth
1. Remove wrapping from turkey. Take out giblet packet. Rinse turkey thoroughly with cold water. Drain, pat dry.
2. Season turkey with salt and pepper. Tuck butter and garlic under the turkey breast. Sprinkle ¼ cup rosemary inside the
bird’s cavity.
3. Spray lower rack with non stick cooking spray. Carefully place turkey on rack. Tuck wings under turkey. Brush turkey with
olive oil. Sprinkle with rosemary. Pour in ½ cup chicken broth.
4. Place extender ring on top of cooker (refer to instruction manual for reference). Place the lid on and cook at 350°F for 2
hours basting every half hour.
5. Turn the turkey over (breast side down) and cook for another 1 ½ hours. Turkey is done when internal temperature
reads 180°F.
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