Watkins
Recipes

Stuffing

• 12 oz/240 g bulk mild pork sausage
• 6 slices of bacon, chopped
• 1 tbsp/15 ml butter
• 1 cup/250 ml chopped onion
• 1 cup/250 ml chopped celery
• 1 Granny Smith apple, peeled, cored, and chopped (about 1 cup/250 ml)
• 6 cups/1.5 L dried bread cubes
• 1 cup/250 ml water
• 1-1/2 tbsp/25 ml Watkins Chicken Soup Base
• 1 tbsp/15 ml Watkins Poultry Seasoning   

Cook sausage and bacon in skillet, stirring until sausage crumbles; drain (reserve 2 tbsp/30 ml of the drippings) and place in a large bowl.  Cook onion, celery, and apple in drippings and butter over medium-high heat, stirring constantly, until tender (about 5 minutes); remove from heat.  Add to meat mixture along with bread cubes, water, Chicken Soup Base and Poultry Seasoning; mix well.  Set aside while preparing turkey.

Turkey

• 10 to 12-lb/4.5 to 5.5 kg turkey
• 1/4 cup/60 ml Watkins Meat Magic
• 1 tbsp/15 ml Watkins Poultry Seasoning

To prepare turkey, remove giblets and neck from turkey; discard or reserve for another use.  Rinse turkey thoroughly with cold water; pat dry.  Place turkey breast side up in roasting pan; rub inside and out with Meat Magic and Poultry Seasoning.  Stuff loosely with Sausage-Apple Stuffing (place any remaining stuffing in a casserole to bake later).  Bake turkey, uncovered, at 325°F/165°C  for 4 to 4-1/2 hours, basting occasionally with pan juices.  Meat thermometer should read 185°F/85°C.  Cover loosely with foil if turkey begins to get too brown.  Remove from oven and let stand 15 minutes before carving.  Place casserole with remaining stuffing in the oven the last hour before serving.  Toss stuffing from turkey with that in casserole.

Makes 12 servings.

To make stuffing entirely in casserole dish, add a little more water if a moist stuffing is desired.

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Six-Onion Mashed Potatoes

• 4 to 5 lbs/about 2 kg potatoes
• 8 oz/227 g cream cheese
• 1 cup/250 mL sour cream
• 6 tbsp/90 mL Watkins Six Onion Soup Base
• 1/4 tsp/1.2 mL Watkins Onion and Garlic Pepper

Cook potatoes. Mash with cream cheese and sour cream. Add soup base and seasoned pepper. These can be made and refrigerated a day ahead of time and heated in oven, microwave or crock pot before serving.

Makes 8 servings .

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Carol's Drop Cookies

• 1/4 cup/60 mL butter
• 1/4 cup/60 mL shortening
• 3/4 cup/180 mL sugar
• 1 egg
• 1-1/2 tsp/7.5 mL Watkins Hazelnut Extract or Watkins Irish Cream Extract
• 7 tbsp/105 mL Watkins Baking Cocoa
• 1-3/4 cups/420 mL flour
• 1/2 tsp/2.5 mL salt
• 1/2 tsp/2.5 mL Watkins Baking Powder
• 1/2 cup/125 mL milk

Frosting:

• 4 oz/114 g cream cheese
• 1/2 cup/125 mL powdered sugar
• 1/2 tsp/2.5 mL Watkins Hazelnut Extract or Watkins Irish Cream Extract
• Additional powdered sugar (optional)

Preheat oven to 350°F/180/C. In a large mixing bowl, cream butter and shortening, add sugar and mix well. Beat in egg and extract. Add cocoa and mix well. In separate bowl, mix flour, baking powder and salt. Add flour mixture and milk gradually to the chocolate, mixing well.
 
Drop tablespoons of dough about 2 inches/5 cm apart onto a lightly greased cookie sheet.

Bake in preheated oven about 7 to 9 minutes, until cookie tops look dry. Makes about 3 dozen.

Mix frosting ingredients until smooth. Frost tops of cookies, or sandwich cookies together with frosting in center and sprinkle with powdered sugar. 

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Heavenly Fudge
This easy microwave recipe was provided
by Watkins employee, Chris Beirne.  

• 12 oz/340 g semi-sweet chocolate chips
• 6 oz/170 g semi-sweet or other chips (peanut butter, butterscotch, etc.)
• 1 can (14 oz/400 g) sweetened condensed milk
• 2 tbsp/30 mL butter
• 1 tsp/5 mL Watkins Vanilla
• 1/2 to 1 cup/125 to 250 ml chopped nuts (if desired)

Combine all ingredients except nuts in microwave-safe bowl.  Microwave on HIGH just until chips are melted; about 2 minutes.  Add nuts if desired  Pour into an 8-inch/20-cm square pan coated with Watkins Cooking Spray.  Let cool; cut into squares.

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Watkins Traditional Cider Brew Mix! (Available only from September to the end of December) The tradition of hot spiced apple cider has become one of our most popular at Watkins to take the chill off a cold winter's day.  Our blend of whole spices is perfect for cider or mulled wine, and adds a delightful holiday ambience as it simmers away - almost like a warm, comforting potpourri! Hot Cran-Raspberry Cider 6 cups/1.5 L cranberry juice 2 cups/500 ml apple juice (or cider) 2-1/2 tbsp/40 ml honey, more or less to taste 1/2 package (10 oz/280 g) frozen raspberries, thawed 2 tbsp/30 ml Watkins Traditional Cider Brew Mix 1-1/2 tsp/7.5 ml Watkins Raspberry Extract Place Cider Brew Mix in metal tea ball of small piece of cheese cloth.  Place all ingredients except the Raspberry Extract in large saucepan.  Place over medium heat and simmer for 20 minutes.  Remove Cider Brew Mix.  Keep warm; add Raspberry Extract just prior to serving.  Makes 8 cups. Mulled Wine 1 tbsp/15 ml Watkins Traditional Cider Brew Mix 1/2 cup/125 ml brown sugar 1 cup/250 ml unsweetened pineapple juice 1/2 cup/125 ml water 1/4 cup/60 ml orange juice 1/4 tsp/1.2 ml salt (optional) 4 orange slices 1-1/2 cups/375 ml dry red wine Place Cider Brew Mix in metal tea ball of small piece of cheese cloth.  Place in a large kettle along with brown sugar and next five ingredients.  Bring to a boil; reduce heat and simmer for 15 minutes.  Stir in wine and heat until hot (do not boil).  Serve hot in mugs or heatproof glasses.  Makes 10 servings. Holiday Wassail 3 cups/750 ml apple cider 1 cup/250 ml  apricot nectar 1 cup/250 ml unsweetened pineapple juice 1/2 cup/125 ml orange juice 1 tbsp/15 ml Watkins Traditional Cider Brew Mix Place all ingredients in a large saucepan.  Place over medium heat and simmer 20 minutes.  Strain through a fine mesh or cheesecloth.  Keep warm.  Makes approximately 5 cups/1.25 L. You can also prepare these recipes in a slow-cooker.   Simmer on low for 3-4 hours.  Your family and guests will feel warm and cozy as they inhale the wonderful aroma

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