CRANBERRY BBQ CHICKEN
A very pretty chicken; you can use a whole chicken cut up, or pieces. I generally use Country Legs (thigh & drumstick) as that is the cheapest chicken available.
Provided by Deirdre Dee
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
- In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
- Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.
Nutrition Facts : Calories 742.8 calories, Carbohydrate 53.9 g, Cholesterol 182.5 mg, Fat 39 g, Fiber 2.1 g, Protein 42.6 g, SaturatedFat 12.7 g, Sodium 1013.4 mg, Sugar 35.9 g
CRANBERRY BBQ TURKEY SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the broiler.
- Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
- Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
- Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
- Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.
GRILLED TURKEY WITH CRANBERRY BBQ SAUCE
Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead!
Provided by Food Network Kitchen
Categories main-dish
Time P1DT4h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
- For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
- Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
- Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
- Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.
CRANBERRY BARBECUE CHICKEN - CROCK POT
This is a variation of an old favorite, cranberry chicken...adding the barbecue sauce adds a little zest!
Provided by TishT
Categories Chicken
Time 6h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a slow cooker.
- Cover and bake on high for 4 hours or on low for 6-8 hours.
- Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional).
DELICIOUS OVEN-BAKED CRANBERRY BARBECUE CHICKEN (OR TURKEY LEGS)
This is SOOOO good! You can double the complete recipe and bake in a roaster pan, throw in a chopped green bell pepper and/or a jalapeno pepper also if desired! Four small turkey legs can be used in place of the chicken, if using larger turkey legs then double the cranberry sauce and BBQ sauce, also the cooking time will need to be increased.
Provided by Kittencalrecipezazz
Categories Chicken
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- Heat butter with oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then add to the skillet; cook on both side until lightly browned, then place the chicken skin-side up into the baking dish (leave the drippings in the pan).
- Add in the onion, celery, garlic and cayenne pepper (if using) adding in a little more oil if needed; sate for about 3 minutes; stir in the cranberry sauce and BBQ sauce; bring to a light simmer, stirring until completey combined, then pour over the chicken.
- Bake uncovered for about 50 minutes or until chicken is tender and cooked through, basting with the sauce a couple times during baking.
- Delicious!
CRANBERRY CROCK POT BBQ TURKEY BREAST
Sounds different doesn't it?! It is good. We usually have mashed potatoes and use the extra sauce as gravy. It's from the Favorites cookbook available at our local Make A Wish Foundation (www.makeawishutah.org). This book is worth every penny!
Provided by knobbyknee
Categories One Dish Meal
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a crock pot.
- Cover and bake on high for 4-5 hours or on low for 6-8 hours.
- Remove turkey breasts from crock pot and slice thinly.
- Serve with sauce on side.
Nutrition Facts : Calories 764, Fat 25.2, SaturatedFat 6.7, Cholesterol 221.1, Sodium 1044.7, Carbohydrate 54.9, Fiber 2.4, Sugar 46.9, Protein 76.1
CRANBERRY BBQ TURKEY(OR CHICKEN)
This looked so good I must share! It could be used for chicken also with equally good results! You could use 2 chickens or half the recipe if using one. From Better Homes & Gardens magazine, November 2013.
Provided by Sharon123
Categories Poultry
Time 3h40m
Yield 1 turkey(or 2 chickens)
Number Of Ingredients 18
Steps:
- Preheat oven to 325*F.
- In a small bowl stir together all ingredients except turkey and sauce. Set spice mixture aside.
- Remove neck and giblets from turkey(or chicken); discard. Rinse turkey; pat dry with paper towels. Starting at neck end, loosen skin by sliding your fingers underneath, separating skin from mneat. Rub spice mixture under skin, over breast, and toward thighs.
- Rub 2 tbls. of olive oil over turkey. Pull neck skin to back; fasten with a small skewer. Tuck wings under breast. Loop kitchen string around drumsticks; tie securely to tail. Place turkey, breast side up, on a rack in a roasting pan. Insert an oven going meat thermometer into center of an inside thigh muscle, avoiding bone. Cover loosely with foil.
- Roast 2 3/4 hours. Remove foil. Roast 15-45 minutes more, or until thermometer reaches 175*F. Generously brush turkey with 1/2 cup cranberry BBQ sauce the last 15 minutes. Remove from oven.
- Cover turkey with foil. Let stand 15 minutes. Remove foil. Sprinkle with fresh oregano. Serve with remaining cranberry BBQ sauce and kumquats(or other fruit of choice).
- Cranberry BBQ Sauce:.
- In a medium saucepan cook finely chopped onion in olive oil over medium heat, about 6 minutes. Add 1 can whole cranberry sauce, cranberry pomegranate juice, chili sauce, balsamic vinegar, and dry mustard.
- Bring to boiling; reduce heat. Simmer, uncovered, 25 minutes or until thickened.
- Stir in snipped oregano; cook 1 minute more.
- Makes 2 1/2 cups.
Nutrition Facts : Calories 10248.3, Fat 481.9, SaturatedFat 129.4, Cholesterol 3704.6, Sodium 7350.3, Carbohydrate 279.4, Fiber 22.5, Sugar 237.8, Protein 1123.4
TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE
Make and share this Turkey Meatballs in Cranberry Barbecue Sauce recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Combine cranberry sauce and barbecue sauce in slow cooker. Cover and cook on high 20-30 minutes.
- Add meatballs to sauce. Cover and cook on low 3 hours or until heated through.
Nutrition Facts : Calories 72.7, Fat 0.1, Sodium 99.2, Carbohydrate 18.5, Fiber 0.4, Sugar 17, Protein 0.1
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CRANBERRY BBQ TURKEY - BETTER HOMES & GARDENS
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3.7/5 (3)Calories 427 per serving
- Preheat oven to 325°F. In a small bowl stir together brown sugar, garlic powder, paprika, chili powder, salt, mustard, cumin, and pepper. Set aside.
- Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Loosen the skin from the breast meat by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the opposite end of the turkey, separating the skin from the meat. Rub the spice mixture underneath the skin over the entire breast, working toward the thighs as much as possible.
- Sprinkle inside of body cavity with additional salt and pepper. Pull neck skin to back and fasten with a small skewer. Tuck drumstick securely to tail, if available. If there is not a band of skin, tie drumsticks securely to the tail using 100-perecnt cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Rub olive oil over turkey. Insert an oven-going meat thermometer into center of inside thigh muscles. The thermometer should not touch bone. Cover loosely with foil.
- Roast for 2 3/4 hours. Remove foil. Roast for 15 to 45 minutes more or until thermometer reaches 175°F, brushing with 1/2 cup of the Cranberry BBQ Sauce the last 15 minutes of roasting. Remove from oven.
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