Giveaway: Win one of two $25 gift cards for a Butterball turkey!

Win one of two $25 gift cards for a Butterball turkey!
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Savory Thanksgiving Day Cupcake Recipe!

From the newest contributor to Sasaki Time, Brandy will be bringing us unique one-of-a-kind recipes from time to time! Please welcome her to the team and hope you love this awesome recipe Savory Thanksgiving Day Cupcake Recipe! This savory cupcake features turkey meatloaf, filled with stuffing, topped with mashed potatoes and cranberry sauce!

Savory Thanksgiving Day Cupcake

Ingredients:

1 1/2 cups finely chopped onion (about 1 small onion)

4 garlic cloves minced

1 teaspoon olive oil

1 medium carrot, cut into 1/8-inch dice

1 package mushrooms, trimmed and finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons Worcestershire sauce

1/3 cup finely chopped fresh parsley

1 cup Panko bread crumbs

1 cup 1% milk

1 whole large egg, lightly beaten

1 large egg white, lightly beaten

1 1/4 pound ground turkey

Prepared mashed potatoes ( one large potato or 3 small)

Prepared stuffing (half a package)

Whole jellied cranberry sauce.

Preparation:

Preheat oven to 400°F.

Stir together bread crumbs and milk in a small bowl and let stand while preparing the next step.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until tender. Stir in Worcestershire sauce and parsley. Remove from heat and allow to cool for a couple of minutes or until its cool enough to touch.

Add to your bread crumb mixture your egg, egg white, turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix with your cooled veggie mixture well with your hands.

Using a standard cupcake pan lined with paper or aluminum cupcake liners, divide meat mixture equally into the 12 liners. Make a hole in each mini loaf with the end of a wooden spoon. Bake the cupcakes for about 20 min or until the internal temperature reaches 170°F.

While cupcakes are baking make your stuffing and mashed potatoes. I like Stouffers chicken stuffing so that is what I used and I make my mashed potatoes from scratch.

After the cupcakes come out of the oven scoop some stuffing into each hole you made before baking. Use a pastry bag to pipe on your prepared mashed potatoes to look like icing, and top with a tablespoon of cranberry sauce.

Hint: If you don’t like cranberry sauce, top your mashed potatoes with a pad of butter and some gravy.

Giveaway: One of Four $25 Gift Cards for a Butterball Turkey!

Win one of four $25 gift cards for a Butterball Turkey! This will be the last one of these giveaways before Thanksgiving! Will you use this for yourself or give it to someone else who really could use it?
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Giveaway: Win One of Four $25 Butterball Turkey Gift Cards!

Enter to win one of four $25 Butterball Turkey gift cards! The giveaway is only good for those in the U.S.!
a Rafflecopter giveaway

Giveaway: Win one of four $25 Butterball Turkey Gift Cards!

 Win one of four $25 gift cards for a Butterball turkey! This giveaway is only good in the U.S.!
a Rafflecopter giveaway

Prosciutto and Pear Bites Recipe!

Ingredients:

1 lemon		1 firm pear, such as D’Anjou
2 tablespoons extra virgin olive oil		8 slices prosciutto

Directions:

• 1 Zest the lemon and stir the zest into the olive oil. Let sit while you prepare the appetizer.
  
• 2 Juice the lemon into a large bowl and throw the two spent lemon halves into the bowl as well. Fill with cold water.
  
• 3 Core and quarter the pear, and cut each quarter into 4 slices (16 slices total). Throw each slice into the bowl of lemon water while you cut the others to prevent browning.
  
• 4 Cut each prosciutto slice in half.
  
• 5 Drain the pear slices and wrap a piece of prosciutto around each slice. Drizzle with the reserved lemon-infused olive oil before serving.
  

  Source: http://www.ivillage.com/prosciutto-and-pear-bites/3-r-407448

Pecorino and Date Flatbreads Recipe!

Ingredients:

1 box flatbread crackers		1 dozen pitted dates
1 wedge Pecorino Romano cheese

Directions:

• 1 Gently break each flatbread into bite-size pieces.
  
• 2 Slice the cheese into wafer-thin, translucent pieces.
  
• 3 Cut the dates lengthwise, 4 slices per date.
  
• 4 Assemble the flatbreads with a piece of Pecorino and a slice of date on each bite. Serve immediately or refrigerate, loosely covered, overnight, and bring to room temperature before eating.
  

Read More http://www.ivillage.com/pecorino-and-date-flatbreads/3-r-407447#ixzz2B6vEuaqk
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Smoked Salmon Rolls Recipe!

12 oz smoked salmon slices		grated zest of 1/2 lemon
1 cucumber		1 tsp chopped dill
4 oz (110 g) cream cheese, softened		1 tsp prepared horseradish
2 tbsp mayonnaise		dill sprigs and lemon wedges to serve

directions

Prep: 30 min Total: 30 min (Quick)

• 1 Cut the smoked salmon into 16 strips about 5 × 1 1/2 in (12cm × 4cm). Cut the cucumber into sticks measuring 1 1/2 in (4cm) by 1/4 in (5mm).
  
• 2 Combine the cream cheese, mayonnaise, lemon zest, dill, and horseradish together in a bowl and mash together until ingredients are fully combined.
  
• 3 Lay the smoked salmon strips on the work surface. Spread with the cheese mixture, leaving 1in (2.5cm) empty at one short end. Lay a cucumber stick about 1/2 in (1cm) from the cheese-spread end, and roll up tightly.
  
• 4 Arrange the rolls on a serving platter. Garnish with dill sprigs and lemon wedges, and serve chilled.
  

Source: http://www.ivillage.com/smoked-salmon-rolls/3-r-63758