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Flavorwave Oven Recipes

Host the ultimate dinner with the Flavorwave Oven turkey, squash and chocolate brownie recipes for the coming holiday.

Roasted Turkey with Cornbread and Sausage Stuffing

1 turkey (about 9 lbs)

1 pinch Salt to taste

1 pinch freshly ground black pepper to taste

2 tbsp chopped fresh sage

2 tbsp chopped fresh thyme

2 tbsp chopped fresh rosemary

2 Granny Smith apples, cut into chunks

2 large onions, cut into chunks

2 large oranges, cut into chunks

1 stalk celery, cut into chunks

Giblet and Apple Brandy Gravy (see recipe)

Cornbread and sausage stuffing

1 cup dark raisins

1/2 cup port wine

1/4 cup brandy

1 lb sweet Italian sausage, casing removed

2 cups onions, finely diced

2 cups celery hearts, diced

1 tbsp chopped fresh sage

1 tbsp chopped fresh rosemary

2 tbsp chopped fresh thyme

6 cups Corn Bread Stuffing

11/2 cups roasted and peeled chestnuts

1 cup Granny Smith apple finely diced

1 cup fresh parsley chopped

1 pinch Salt to taste

1 pinch freshly ground black pepper to taste

2 cups chicken stock

1. Pat the turkey dry with paper towels. Season the outside with salt and pepper. Sprinkle the inside and outside with herbs. Stuff the inside of the bird with the apples, onions, oranges, and celery. Tie the legs together loosely to hold the shape of the turkey.

2. Place the turkey on the lower rack of the Flavorwave oven, add the extender ring. Do not cover the turkey. Roast at 350F or until a meat thermometer inserted into the thickest part of the breast registers 180F. The juices should run clear. (For a 9 pound turkey, roast for approximately 3 hours.)

3. Remove the turkey from the oven and tent with foil. Wait 30 minutes before carving. Serve with gravy on the side.

Cornbread and Sausage Stuffing

1. Soak the raisins in the port and brandy for at least 2 hours or, preferably overnight.

2. On the optional browning tray, sauté the sausage at 400F.

3. Drain excess fat. Add the onions and sweat them for 2 minutes. Add the celery and sauté for 2 to 3 minutes, then add all the fresh herbs. Transfer to a large bowl. Add all the remaining ingredients, including the soaked raisins.

4. Spray a casserole dish with cooking spray. Place the stuffing in the casserole, cover with foil, and bake at 350F for 45 minutes. Uncover and bake for 15 more minutes, or until the top is golden brown.

Servings: 12

Oven Temperature: 350F

Nutrition Facts

Serving size: 1/12 of a recipe (23.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 1187.65

Calories From Fat (37%) 443.21

% Daily Value

Total Fat 49.57g 76%

Saturated Fat 13.45g 67%

Cholesterol 249.48mg 83%

Sodium 1591.67mg 66%

Potassium 1506.29mg 43%

Total Carbohydrates 95.19g 32%

Fiber 16.31g 65%

Sugar 17.08g

Protein 85.81g 172%

Recipe Type: Main Dish, Poultry, Thanksgiving, Turkey Whole

Giblet and Apple Brandy Gravy

1 tbsp olive oil

turkey neck and giblets

1 cup onions, chopped

2 shallots, chopped

1/4 cup apple brandy

1/4 cup flour

3 cups chicken stock

1 tsp fresh sage, chopped

1 tsp fresh thyme, chopped

1 pinch Salt to taste

1 pinch Freshly ground black pepper to taste

1. In a large Pyrex dish, placed on the low rack of the Flavorwave oven, heat the olive oil at 350F. When hot, add the turkey neck and giblets. sauté for 5 minutes. Add the onions and when golden brown, add the shallots. Sweat the shallots for 2 more minutes.

2. Remove large Pyrex dish from the Flavorwave. Add the brandy and ignite it. Let all the alcohol burn off. Add the flour and stock. Return Pyrex dish to the oven and cook for 30 minutes. Remove from the oven and strain through a fine sieve. Return to the oven and add the fresh herbs. Cook for an additional 15 minutes.

3. Adjust the seasoning with salt and pepper, and pour into a gravy boat.

Yield: makes 3 cups

Nutrition Facts

Serving size: 1 serving (35.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per 3 Cups

Calories 548.7

Calories From Fat (30%) 166.63

% Daily Value

Total Fat 21.07g 32%

Saturated Fat 4.37g 22%

Cholesterol 0mg 0%

Sodium 727.37mg 30%

Potassium 1133.97mg 32%

Total Carbohydrates 53.49g 18%

Fiber 5.16g 21%

Sugar 8.39g

Protein 14.59g 29%

Recipe Type: Sauce

Winter Squash, Bacon, and Olive Sauce

2 lbs butternut squash – peeled, seeded, and cubed

5 garlic cloves

4 tbsp olive oil

1/2 tsp chili flakes

12 oz Penne Pasta

2 tbsp pine nuts, toasted

5 oz slab bacon, diced

1/3 cup olives, chopped

1 red bell pepper, roasted, peeled, seeded, cut into strips (optional)

3/4 cup creme fraiche or sour cream

1 pinch salt and pepper to taste deep-fried sage leaves, to garnish freshly grated Parmesan cheese, to serve

1. Toss the butternut squash and garlic cloves in 3 tablespoons olive oil, add the chili flakes, and season with salt and pepper. Tip into a 9″ round casserole and bake in your Flavorwave oven at 400°F, for 45 minutes until the squash is soft and golden.

2. Meanwhile, cook the pasta in a large pot of lightly salted boiling water for 10 – 12 minutes, or according to package directions. Drain well.

3. While the pasta is cooking, heat the remaining olive oil in a skillet and fry the pine nuts over a low heat until they are golden brown. (Careful, they burn easily). Drain on paper towels. Add the bacon and fry gently until it is golden and crispy. Add the olives and bell pepper, if using, and warm through for 2 – 3 minutes.

4. When the squash is cooked, toss it with the pine nuts, bacon, olives, and roasted bell pepper, if using, and stir in the creme fraiche or sour cream. Serve immediately with the pasta sprinkled with deep-fried sage leaves and a bowl of freshly grated Parmesan cheese.

Servings: 4

Yield: Serves 4 for main dish, 8 for appetizer dish

Oven Temperature: 400°F

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Nutrition Facts

Serving size: 1/4 of a recipe (15.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 848.91

Calories From Fat (49%) 415.57

% Daily Value

Total Fat 46.24g 71%

Saturated Fat 15.68g 78%

Cholesterol 64.22mg 21%

Sodium 1030.56mg 43%

Potassium 510.66mg 15%

Total Carbohydrates 91.14g 30%

Fiber 4.52g 18%

Sugar 0.06g

Protein 19.71g 39%

Recipe Type: Appetizer, Main Dish, Vegetables

Chocolate Brownie (Diabetic)

Flavorwave optional Power Slick blender required
2 eggs
1/3 cup brown sugar, firmly packed
2 tsp instant coffee granules
2 Tbs cocoa powder
1 Tbs water
1 Tbs olive oil
40 g low-fat dairy-free margarine, melted
1/4 cup wholemeal self-rising flour
1/4 cup dark chocolate chips
1 tsp cocoa powder (extra)
2 tsp icing sugar

1) Preheat Flavorwave oven to 350F (180C).
2 Grease a 9 inch square pan, line bottom and sides with baking paper, over-lapping paper 2 inches above two opposing
sides of pan.
3) Using Flavorwave Power Stick, beat eggs and sugar in small bowl until thick and creamy.
4) Transfer to a medium bowl.
5) Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in margarine.
6) Fold cocoa mixture into egg mixture.
7) Fold flour and chocolate chips and pour into prepared pan.
8 ) Bake uncovered for about 25 minutes, using the top rack until brownie is firm to the touch.
9) Stand 30 minutes; tum onto wire rack.
10) Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.

Servings: 16
Oven Temperature: 350F
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutrition Facts
Serving size: I/!6 ofa recipe (0.6 ounces).
Percent daily values based on the Reference Daily Intake
(RDl) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.