Topsy Turvy Turkey Recipes

TOPSY-TURVY PIE

Steps:

• In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, olives, chili powder and salt. Pour into a 9-in. pie plate; set aside. , For topping, in a small bowl, combine the baking mix, milk and butter just until combined. , Turn onto a floured surface and knead 8-10 times. Roll into a 10-in. circle. Place over meat mixture; crimp edges to seal. Cut small slits in pastry. , Bake at 425° for 15-20 minutes. Let stand for 5 minutes.

TOPSY-TURVY PIE

Steps:

• Heat oven to 425 degrees.
• Brown meat in oil, add onion and green pepper.
• Cook until meat is browned and onion is transparent.
• Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan.
• Mix topping, beat about 20 times, then knead 8-10 times to smooth dough.
• Roll out to fit pie pan.
• Place on meat mixture and make slits on top in the dough.
• Bake 15-20 minutes, or until lightly browned.
• Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.

TOPSY-TURVY SANGRIA

Steps:

• In a pitcher, stir the first 4 ingredients until sugar is dissolved. Stir in soda and fruit. Serve over ice.

TOPSY-TURVY APPLE PIE

Steps:

• Heat oven to 425 degrees F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
• In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

TOPSY TURVY CAKE

Steps:

• Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
• Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
• Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
• Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
• Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
• Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
• Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
• Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
• Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

TOPSY-TURVY APPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.
• Place apples in a large bowl and sprinkle with lemon juice.
• In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly.
• Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
• Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.

TOPSY TURVY TURKEY

Steps:

• Preheat the oven 325: Grind the 3-4 fresh spice ingredients or use your own favorites to mix with the softened butter. loosen the skin and push butter mixture all under the loosened skin. Rub the outside of the turkey with any remaining butter mixture.
• Mix a basic spice rub together: salt, pepper and poultry seasoning and sprinkle mixture inside and outside of the bird, then stuff the bird with your favorite dressing and truss the opening securly as possible so nothing falls out. Tuck the wings under to protect them from burning.
• Place the bird "BREAST SIDE DOWN" on an inverted roasting rack. Adding chopped onion, garlic, carrot and celery to the roasting pan adds great flavor to the bird and drippings for tasty gravy.
• Add water mixed with a small amount of white wine, apple or cranberry juice to the pan keeping it from drying out. Tent the bird with foil when it starts to brown and remove the foil the last 40 minutes of roasting time.
• Follow a basic roasting time table or use a thermometer the inner thigh temp should reach 165F. If stuffed, the center of the stuffing should also be 165F
• Flip the Turkey breast side up onto a cutting board and let it rest for 20 minutes before carving. While the turkey rests, make your gravy; add the pan drippings and roasted vegetables to your stock pot and simmer for at least 15 minutes and then strain and thicken your turkey stock with a rue mixture.