Family Features | Courtesy Seneca Foods
Few things go together quite like the holidays and comforting seasonal recipes.
When time is short during the season’s hustle and bustle but you’re craving a savory meal, reach for an ingredient like READ German Potato Salad, which can be the shortcut you need to get Potato, Turkey and Veggie Casserole on the table quickly.
Dessert is a must during the holidays, and this Cranberry-Beet Bundt Cake with Orange-Walnut Glaze draws its unique flavor from Aunt Nellie’s Beets and a sweet blend of spices and seasonings.
Cranberry-Beet Bundt Cake with Orange-Walnut Glaze
Cook time: 45 minutes
1 jar (16 ounces) sliced pickled beets, drained
2 1/4 cups granulated sugar, divided
1 1/4 cups dried sweetened cranberries
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 large eggs, room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
1 orange, zest only, finely grated
2 teaspoons vanilla extract
1/2 cup buttermilk
2 1/2 cups confectioners’ sugar, sifted
1 orange, zest only, finely grated
1/4 cup orange juice, plus additional (optional)
1 1/2 tablespoons unsalted butter, melted
1 cup finely chopped walnuts
Heat oven to 350 F. Butter and lightly flour fluted 10-inch Bundt pan.
In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
In small bowl, cover cranberries with hot water.
In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil 2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
Cool 15 minutes then invert cake onto rack.
To make Orange-Walnut Glaze:
In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
Spoon glaze over cake while still warm. Sprinkle with walnuts.
Potato, Turkey and Veggie Casserole
Cook time: 30 minutes
1 tablespoon, plus 1 teaspoon, olive oil
3/4 pound extra-lean ground turkey breast
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 can (15 ounces) READ German Potato Salad
1/2 cup light sour cream
2 cups frozen, thawed or canned mixed vegetables, drained
nonstick cooking spray
1/2 cup bread crumbs
Heat oven to 350 F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture.
Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through.
Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.