Veal Spare Ribs

photo: foodnetwork.com


Serves 8

16 – 20 veal ribs
2 onions, chopped
2 heaping teaspoons minced fresh garlic
2 tablespoons chili sauce
¼ cup ketchup
1/3 cup brown sugar
¾ cup honey
2 teaspoons Dijon mustard

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Spread ribs out in pan (they can overlap). In a medium saucepan, bring onions, garlic, chili sauce, ketchup, brown sugar, honey and mustard to a boil. Pour over ribs. Cover tightly and bake for 2 hours. Raise heat to 375 degrees. Uncover, baste, and bake an additional ½ hour. Serve over rice.

Cranberry and Pear Sauce

photo: skinnytaste.com

4 Bosc pears, chopped
2 cups fresh cranberries
¾ cup brown sugar
1 teaspoon cinnamon
¼ cup water
½ teaspoon vanilla extract

In a medium Dutch oven, mix together pears, cranberries, brown sugar, cinnamon, water and vanilla. Bring to a boil; reduce heat and simmer until cranberries have popped and pears are soft, stirring occasionally – about 20 minutes to ½ hour. Serve warm, room temperature or cool. Store, covered, in the refrigerator.

Easy Potato Latkes

photo: followmefoodie.com

2 (16-ounce) bags shredded hash brown potatoes
6 eggs
½ cup flour
3 onions, diced
1 teaspoon kosher salt
¼ teaspoon pepper
Canola oil

In a food processor, pulse potatoes until chopped (you will not be able to do a whole bag at once). In large bowl, mix chopped potatoes with eggs, flour, onions, salt and pepper. Fill a large skillet with oil to 1-inch depth. Heat oil over medium-high heat until bubbling. Drop mixture, ¼ cup at a time into skillet; brown well on each side – about 2-3 minutes each. Drain on paper towels.

Peppermint Petits-Fours

This is an elegant and easy dessert treat – you’ll impress your family and friends.

1 loaf pound cake (store-bought or homemade – try this one without the nutella or chocolate swirl)
¾ cup white chocolate chips
1 (16-ounce) can vanilla frosting
¼ teaspoon peppermint extract
Garnish: crushed striped peppermint candies or candy canes

Line cookie sheet with waxed paper. Cut pound cake in half lengthwise. Cut each half into eight pieces. In a small sauce pan, over low heat, melt white chocolate, stirring constantly. Add frosting and continue cooking until mixture is smooth. Remove from heat and stir in extract. Dip each piece of cake in white chocolate-icing mixture to cover. Place on waxed paper-lined cookie sheet to set. Top with crushed candies.

Lemon-Poppy Seed Cookies

photo: ninjawoman.blogspot.com


I love the taste of simple poppy seed cookies. The hint of lemon makes these more than ordinary.

¾ cup (1-1/2 sticks) margarine, softened
1 cup sugar
1 egg
1 tablespoon nondairy creamer
1 teaspoon lemon peel
1 teaspoon vanilla extract
2-1/4 cups flour
2 tablespoons poppy seeds

Cream margarine and sugar until light and fluffy. Beat in egg, creamer, lemon peel and vanilla. On low speed, add flour and mix until completely incorporated. Stir in poppy seeds. Divide dough in half and shape each half into an approximately 8-inch log. Wrap in plastic wrap and chill for about 3 hours.

Preheat oven to 375 degrees. Cut logs into ¼-inch slices and place on ungreased cookie sheets. Bake for 11 to 12 minutes; transfer to wire rack to cool.

Pecan Noodle Kugel

In my family, some like sweet noodle kugels and some like savory but everyone loved this streusel-topped sweet kugel made in a Bundt pan and presented like a cake. It’s great for a special Hanukkah meal or for all year-round.

Pecan Noodle Kugel

Serves 12

½ cup margarine, melted, divided
¾ cup brown sugar
1 cup chopped toasted pecans
1 (16-ounce) package wide egg noodles
4 eggs
½ teaspoon cinnamon
2/3 cup sugar
1 cup tofutti sour cream
¾ cup unsweetened applesauce

Preheat oven to 350 degrees. Spray a 10-cup Bundt pan with non-stick spray to thoroughly coat. Pour ¼ cup melted margarine into bottom of pan, making sure it is evenly distributed. Sprinkle the brown sugar over the margarine, top with pecans. Prepare noodles according to package directions; drain. In the meantime, in a large bowl, beat together the eggs, remaining 1/4 cup melted margarine, cinnamon, sugar, sour cream and applesauce. Mix with noodles and pour into pan. Bake for about 1 hour. Let sit in pan for 10 to 15 minutes before loosening and inverting onto wire rack or serving plate. If not serving immediately, wrap cooled kugel in foil and reheat in 350 degree oven for 30 to 45 minutes.

Smoky Sweet-Potato Soup

photo: marthastewart.com


Adapted from Martha Stewart Magazine

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 teaspoon finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes or butternut squash
6 cups chicken stock
1 small can chipotle chile in adobo sauce (made by Roland)
1/4 cup white wine
Coarse salt and freshly ground pepper
1/2 cup salted and toasted pumpkin seeds

Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile. Add white wine and boil for 5 minutes.

With an immersion blender, puree until smooth. Season with salt and pepper. Sprinkle with pumpkin seeds before serving.

Breakfast Bran Latkes

Recipe submitted by GKC reader Rivki Eisner

Makes 5 small latkes

2 ounces whipped cottage cheese (she uses J&J)
1 ounce oat bran
1 egg
Pinch cinnamon
1 tablespoon sugar (or sugar substitute)

Mix all ingredients in a bowl. Spray a pan with non-stick cooking spary. “Fry”/brown in the pan.

Note:
- Easy shmeezy healthy breakfast. (serve with pancake syrup if you want)
- Can easily be doubled
- Does not taste good fried in oil

Mesclun Salad with Cider Dijon Dressing

Dressing:
¼ cup apple cider
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 shallot, finely chopped
½ teaspoon kosher salt
¼ teaspoon black pepper

Salad:
6 cups mesclun or butter lettuce
1 apple, sliced thin
½ cup dried figs, chopped
2 stalks celery, sliced
½ cup slivered almonds, toasted

Mix all dressing ingredients together in a container with a fitted lid. Shake vigorously. Store until ready to use.

Toss salad ingredients together. Before serving dress the salad with stored dressing.

Zucchini Latkes

photo: delicioushouse.com

4 cups zucchini, grated
1 medium white potato, grated
1 medium onion, chopped
3 eggs
3 tablespoons flour
2 tablespoons seasoned bread crumbs
Pepper, to taste
Garlic powder, to taste
1/4 teaspoon salt
3 tablespoons vegetable oil

Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, breadcrumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

Chocolate Pumpkin Cupcakes

photo: Annabelle Breakey

CUPCAKES
1-1/2 cups sugar
1/2 cup soymilk
1 tablespoon vinegar
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder

FROSTING
8 ounces tofutti cream cheese
1/4 teaspoon pumpkin pie spice
2 tablespoons canned pumpkin
1/2 teaspoon vanilla extract
Pinch of salt
1-1/4 cups powdered sugar

TOPPING
About 1-1/2 cups pareve whipped cream
22 chocolate wafers or decorative pieces

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, soymilk, vinegar, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Make frosting: In a medium bowl, beat cream cheese, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a chocolate wafer or big shard of decorative chocolate. Chill until frosting is firm, about 30 minutes.

Breast of Veal Stuffed with Spinach and Wild Mushrooms

Serves 8

4 tablespoons olive oil, divided
3 pounds spinach, stemmed and washed
Kosher salt
Black pepper
1 pound mixed wild mushrooms
1 cup chicken stock
2 1/2 to 3 pound breast of veal
1 pound veal, coarsely ground
½ Italian sausage, chopped
1 large garlic clove, minced
1 large shallot, minced
1 tablespoon thyme leaves, chopped
2 teaspoons rosemary, chopped
1/4 cup Italian parsley, chopped

Place 2 tablespoons of olive oil in a large sauté pan and brown lightly over medium-high heat. Add the spinach and cook until all its liquid evaporates. Season with salt and pepper. Drain in a strainer and squeeze dry. Chop finely and chill.
Cut large mushrooms into bite-sized pieces. Leave smaller ones whole.

Heat a large sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil. Add the mushrooms. Sauté for a few minutes, until their liquid is exuded. Season lightly with salt and pepper. Add the chicken stock and cover. Braise the mushrooms over low heat for 30 minutes. Uncover and continue to cook until all of the stock has been absorbed, 5 to 10 minutes. Cool the mushrooms before using.

Pound the veal to even thickness, resulting in a large rectangle. Mix together the ground veal, Italian sausage, spinach, mushrooms, garlic, shallot and herbs. Season the stuffing well with 2 teaspoons of salt and some black pepper.

Preheat the oven to 475°. Place the stuffing on the veal leaving a 1-inch border. Gently and tightly roll the veal, securing it with toothpicks or kitchen twine; it’s fine if some of the stuffing spills out while the meat is roasting. Season the breast well with salt and pepper and place it in a large roasting pan. Roast in the preheated oven for 20 minutes.

Add 1/2 cup of water to the pan. Reduce the heat to 325° and roast for 1 1/2 to 2 hours longer, until a meat thermometer registers 130°. Let the breast rest covered with foil for 15 to 20 minutes so that the juices have a chance to settle. Remove the breast to a serving plate and drizzle the pan juices over the top. Slice and serve.

Lemon Challah Souffle

Adapted from Michael Symon

Dessert or side dish? Not sure, I say both and for leftovers too!
3/4 cup all-purpose flour
1/4 cup cornstarch
4 large egg yolks
1 large egg
2 cups vanilla soymilk
3/4 cup plus 1-1/2 teaspoons granulated sugar, plus more for dusting
2 tablespoons unsalted margarine, softened
1/2 cup lemon juice
1 teaspoon finely grated lemon zest
4 cups 1/2-inch-cubed challah (1/2 pound)
6 large egg whites
1/4 teaspoon cream of tartar
Confectioners’ sugar, for dusting

In a small bowl, whisk the flour and cornstarch. In a large heatproof bowl, whisk the egg yolks and whole egg with 3/4 cup of the soymilk and three-fourths of the flour-cornstarch mixture until smooth. Gradually whisk in the remaining flour mixture until smooth.

In a medium saucepan, combine the remaining 1 1/4 cups of soymilk with 1 1/2 teaspoons of sugar and bring to a boil, whisking. Slowly pour the hot soymilk into the egg mixture and whisk constantly until smooth. Whisk in the margarine until melted. Add the lemon juice and zest and fold in the challah. Refrigerate until cooled.

Preheat the oven to 375° and grease a 9-by-13-inch baking dish.. In the bowl of a standing mixer fitted with a whisk, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 3/4 cup of sugar in a steady stream and beat at high speed until the whites are firm and glossy. Fold the meringue into the challah custard until no streaks of white remain. Transfer the mixture to the prepared baking dish.

Bake the soufflé in the center of the oven until risen and golden, about 45 minutes. Let rest for 10 to 30 minutes. Dust with confectioners’ sugar and serve.

Roasted Salmon with Tarragon and Citrus

photo: John Kernick


Serves 6

4 tablespoons butter, melted
4 garlic cloves, thinly sliced
3 shallots, chopped
2 tablespoons fennel, chopped
3 lemons, zested
3-1/2 tablespoons lemon juice
1 orange, zested and juiced
2 tablespoons chopped tarragon
1 teaspoon black pepper
2 teaspoons fresh thyme, chopped
1 (2-1/2 pound) fillet of skinned salmon
Kosher salt to taste
1/4 teaspoon cayenne pepper

In a bowl, combine the butter with the garlic, shallots, fennel, lemon zest, orange zest, tarragon, pepper and thyme.

Preheat oven to 300 degrees. Brush a large baking dish with olive oil. Lightly season the salmon fillet with kosher salt. Spread half of the seasoning mixture on the skinned side of the fish. Place the salmon skinned side down in the baking fish. Stir the cayenne pepper into the remaining seasoning mixture and spread it over the salmon. Let the salmon stand at room temperature for 20 minutes.

Carefully pour the orange juice into the baking dish and cover the dish tightly with foil. Bake the salmon for about 35 minutes.

Serve the salmon with squeezed lemon juice on top.

Turkey, Mushroom and Wild Rice Soup

photo: kalynskitchen.com

This is a creative and hearty use of leftover turkey. For another great use, try this turkey pot pie.

2 packages long grain and wild rice pilaf
10 cups chicken broth, divided
3 tablespoons plus ¼ cup margarine, divided
2 (8-ounce) packages sliced mushrooms
1 onion, chopped
2 stalks celery, chopped
½ cup flour
½ cup nondairy creamer
¼ cup white wine
2 cups shredded cooked turkey

In a medium saucepan over medium-high heat, bring rice, 1 seasoning packet and 4 cups chicken broth to a boil. Cover, reduce heat and simmer for about 20 minutes, until liquid is absorbed. Set aside. In the meantime, melt 3 tablespoons margarine in a large skillet over medium heat; add mushrooms, onion and celery; sauté for about 10 minutes. In a large stock pot, melt remaining ¼ cup margarine over medium heat. Add flour and whisk to blend. Gradually whisk in remaining 6 cups broth and cook, stirring frequently, until slightly thickened, about 8 minutes. Whisk in nondairy creamer and wine. Stir in mushroom mixture, turkey and rice. Heat through – 5 to 10 minutes.

Curried Leftover Turkey Salad

Curried Turkey Salad

photo: chow.com

3 cups cooked turkey, shredded
4 stalks celery, diced
1 scallion, minced
½ cup chopped, toasted, slivered almonds

Dressing:
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon curry powder
½ teaspoon salt

Whisk together dressing ingredients and toss with salad ingredients until well mixed. Serve on top of salad greens or on a French roll or toasted white bread for a great sandwich!

If you prefer pesto to curry, try this Basil-Pesto Turkey Salad.

Seared Chicken Breasts with Tomato Chutney

Seared Chicken Breast with Tomato Chutney

photo: blogger

Chicken:
8 boneless, skinless chicken breasts, pounded thin
2 tablespoons olive oil
¼ cup chopped cilantro
2 scallions, minced
1 tablespoon honey
½ teaspoon Kosher salt
¼ teaspoon black pepper

Chutney:
1 tablespoon olive oil
6 hot house tomatoes, chopped
2 teaspoons cumin
1 jalapeno, chopped
1 red onion, diced
1 rounded teaspoon minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup red wine vinegar
¼ cup brown sugar
1 cup water

In a medium bowl, whisk together the olive oil, cilantro, scallions, honey, salt and pepper. Place chicken in a freezer Ziploc bag or glass dish and pour marinade over. Seal tightly and refrigerate for at least 1 hour. In the meantime, prepare the chutney. Heat oil in a medium skillet over high heat. Add the tomatoes, cumin, jalapeno, onion, garlic, salt and pepper. Sauté briefly. Stir in the vinegar, brown sugar and water. Bring to a boil; reduce heat and simmer for about 10 minutes – until much of the liquid has evaporated and result is a thick tomato mixture. Heat a large nonstick skillet to medium-high. Remove chicken breasts from marinade and add to skillet. Cook about 5 minutes per side until cooked through. Remove from pan and serve, topped with chutney.

Almond-Flavored Snacking Cake

Kosher: Almond Flavored Snacking Cake

photo: myrecipes.com

2 cups flour
1-1/2 cups sugar, divided
1/3 cup nondairy creamer
¼ cup (1/2 stick) margarine, melted
4 eggs
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup water
¼ cup plus amaretto

Icing:
1 (8-ounce) package tofutti cream cheese
2/3 cup powdered sugar
1 tablespoon amaretto

Preheat oven to 350 degrees. Grease a 9-inch baking pan. Beat together flour, 1 cup sugar, creamer, margarine, eggs, baking powder, cinnamon, nutmeg and ginger until well blended. Pour into prepared pan and bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. In a small sauce pan, bring remaining ½ cup sugar, water and amaretto to a boil. Stir until sugar dissolves. Pierce cooked cake at 1-inch intervals and brush syrup mixture all over. Cool completely in pan on wire rack.

To make icing, beat together tofutti cream cheese, powdered sugar and amaretto until fluffy and smooth. Spread over cake.

Cashew Drops

photo: foodforpoems.blogspot.com


These are a soft, puffy cookie that everyone is sure to love.

1 egg
½ cup margarine, softened
1 cup brown sugar
1 teaspoon vanilla extract
½ cup tofutti sour cream
1-1/2 cups coarsely chopped cashews
2 cups flour
1 teaspoon baking powder
¾ teaspoon baking soda

Preheat oven to 375 degrees. Lightly grease two cookie sheets. In the bowl of an electric mixer, cream together the egg, margarine, sugar, vanilla and sour cream until fluffy. Add cashews and mix through. On low speed, blend in flour, baking powder and baking soda. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 10 minutes or until golden brown. Let sit on pan for 1 minute before removing to wire rack to finish cooling.

If you like your cookies with nuts, you can’t do any better than these White Chocolate Macadamia Nut Cookies.

Maple Bread Pudding

Kosher Recipe: Maple Bread Pudding

photo: Julie Van Rosendaal

I love the taste of warm bread pudding with whipped cream or ice cream. It is perfect for breakfast, dessert or afternoon snack. And it is a great use of leftover challah! I like vanilla bread pudding, chocolate bread pudding, coconut bread pudding and this new maple version.

8 eggs
4 cups vanilla soy milk
1 cup brown sugar
1 cup maple syrup
1 teaspoon vanilla
1(about 1-pound) challah, torn into small pieces
1 teaspoon cinnamon
¼ cup margarine, broken into small pieces

Whisk together eggs, soy milk, brown sugar, maple syrup and vanilla. Add bread and stir until all pieces are covered with liquid. Cover and chill for 1 hour. Preheat oven to 350 degrees. Pour mixture into greased 9 x 13-inch pan. Sprinkle with cinnamon and dot with margarine. Bake for 45 minutes – until top is golden brown.

Creamy Mashed Potatoes

photo: alinefromlinda.blogspot.com

Serves 6

This is just an easy and delicious recipe for Thanksgiving or for anytime. You can add any additional flavorings that you like, such as roasted garlic, chives, pastrami, broccoli, or make it dairy with grated cheese. Use a food mill; it makes the potatoes come out very creamy.
3 pounds boiling potatoes, peeled
Kosher salt
1-1/2 cups pareve milk or non-dairy creamer
6 tablespoons unsalted margarine
1/2 cup pareve tofutti sour cream
1/2 teaspoon freshly ground black pepper

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the pareve milk and margarine in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot pareve milk/margarine mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the tofutti sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Honey Glazed Brussels Sprouts with Chestnuts

Recipe by Jeff Nathan

Serves 4 – 6
3 tablespoons extra virgin olive oil
2 pints of shaved Brussels sprouts (cut them in half, wash, and slice)
1/4 teaspoon crushed red pepper flakes
1/4 cup water
Kosher salt to taste
2 bags 5 ounces Gefen roasted chestnuts, rough chopped and toasted
2-1/2 tablespoons honey
Juice of 1/2 lemon

In a large skillet, heat the olive oil. Add the Brussels sprouts and red pepper flakes; cook 3 – 5 minutes over high heat until slightly caramelized. Stir occasionally.

Pour in the water and let steam cook a few minutes until crisp tender.

Season with the salt and add in the chestnuts, honey and lemon juice. Mix well and serve hot.

Roasted Maple-Mustard Green Beans

photo: cooksillustrated.com

Serves 4

My mom found this green bean recipe on Cooksillustrated.com, and thought it was GKC worthy. We love green beans anytime of year and this one is another good one to add to the repertoire.

1 
tablespoon maple syrup
1
 tablespoon Dijon mustard
1 
tablespoon whole grain mustard
pinch cayenne pepper
1
 pound green beans, stem ends snapped off
2 
medium carrots, peeled and cut into matchsticks
1 
tablespoon vegetable oil

Table salt
1 
tablespoon minced fresh parsley leaves

Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.

Line rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.

Roasted Turkey with Smoked Paprika

photo: Mccormick and Co.

This turkey tastes more like a smoked turkey due to the smoked paprika but it is still roasted in the oven. Make sure to use a high quality and naturally smoked Paprika like McCormick or Pereg.

2 tablespoons Herbes De Provence
2 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons ground dry mustard
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 bay leaves
1 tablespoon olive oil

Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first Herbes De Provence, sea salt, pepper, smoked paprika, garlic powder, and dry mustard in small bowl. 



Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil. 



Roast 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.