Watkins
Recipes

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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• 6 oz/170 g semi-sweet chocolate
• 4 oz/113 g cream cheese
• 1-1/2 cups/375 mL powdered icing sugar
• 1/2 tsp/2.5 mL Watkins Original Double Strength Vanilla Extract
• 1 tsp/5 mL Watkins Extract of choice. Suggestions: Danish Pastry Extract, Hazelnut Extract, Irish Cream Extract, Vanilla Nut Extract, or Almond Extract
• Watkins Baking Cocoa, powdered icing sugar, chocolate, nuts, etc. for decoration

Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.

Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator.

Makes approximately 3 dozen truffles.

Use white chocolate in place of the semi-sweet and follow same directions. Or use white chocolate for dipping.

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Prime Rib Roast with
Horse-Radish Mustard Aïoli

• 1 8-1/2 pound/3.8 kg standing rib roast (weight with bones), top fat trimmed 
• Freshly-ground Watkins Sea Salt and Tellicherry Peppercorns , to taste
• Watkins Black Pepper Grapeseed Oil
• 1/4 cup/60 ml Watkins Horseradish Mustard
• 2 tbsp/30 ml Watkins Mediterranean Black Pepper Grilling Rub

Aïoli

• 1/2 cup/125 ml mayonnaise
• 1-2 tbsp/15-30 ml Watkins Horseradish Mustard
• 1 tsp/5 ml Watkins Garlic Liquid Spice

Place beef, fat side up, in a large shallow roasting pan or on rimmed baking sheet.  Sprinkle beef all over with salt and pepper.  Brush exposed ends of roast with grapeseed oil.  Spread mustard all over rest of beef; sprinkle with rub and press lightly to adhere.

Position rack just below center of oven and preheat to 450°F/230°C.  Roast uncovered 15 minutes.  Reduce oven temperature to 325°F/170°C; roast until instant-read meat thermometer registers 125°F/50°C for medium-rare, about 2 hours 30 minutes.  (check after 1-1/2 hours and again after 2 hours.)  Remember, temperature will rise as roast rests before carving.  Transfer to platter and tent with foil.

As roast is cooking, make aïoli.  Stir mustard and Liquid Spice into mayonnaise.  Refrigerate until needed.
 
Makes 8 servings.

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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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