Easter Dinners Recipes

Including recipes for Easter Brisket, Maple-Glazed Roast Turkey Breast with Cornbread Stuffing, Apricot Mustard Glazed Leg of Lamb for Easter, Baked Rice Broccoli, and Easter Casserole

Easter Brisket

7 lb Brisket; trimmed

2 ts Onion salt

1 tb Celery salt

1 ts Garlic salt

2 tb Worchestershire sauce

1 1/2 tb Liquid smoke

Rub brisket with onion salt, celery salt, and garlic salt; let stand for about 30 minutes.

Place in a roaster and pour worchestershire sauce and liquid smoke over surface of roast.

Cover and refrigerate several hours. Drain off marinade, wrap brisket, fatty side up, in heavy duty aluminum foil and seal.

Bake 5 hours at 300 degrees.

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Maple-Glazed Roast Turkey Breast with Cornbread Stuffing

1 6 to 6 1/2 lb turkey breast

1 1/2 ts dried sage

1 1/2 ts dried thyme

Freshly ground black pepper

2 TB olive oil

1 1/4 c diced celery -- with leaves

1 c chopped onion

1/2 c chopped fresh parsley

2 TB water, or as needed

2 md Granny Smith apples, cored and diced (about 2 1/2 c)

2 bags (8 ounces each) cornbread stuffing mix

1 cn (14 1/2 ounces) chicken broth

Glaze:

1/3 c maple syrup

3 TB coarse-grained Dijon-style mustard

Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with paper towels.

In a cup mix sage, thyme, and pepper. Rub 2 teaspoons over turkey breast.

Preheat oven to 375 degrees F.

In large nonstick skillet heat oil over medium heat. Add celery, onion, parsley, and remaining herb mixture. Cook, stirring frequently, until vegetables are slightly softened, 3 to 4 minutes. If skillet gets dry, add a tablespoon or so of water. Stir in apples and another tablespoon water. Cook, stirring, 2 to 3 minutes more.

Spoon into large bowl. Add stuffing mix. In measuring cup add enough water to broth to equal 2 1/4 cups. Add to stuffing. Toss gently to mix. Spoon into roasting pan. If desired, place roasting rack in pan over stuffing. Place turkey breast on rack or directly on stuffing. Cover pan completely with foil.

Roast 1 1/2 hours.

In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about one-third of glaze over breast.

Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until instant-read meat thermometer inserted in thickest part of breast registers 165 degrees.

Transfer turkey to platter and stuffing to covered serving dish. Let turkey stand 20 minutes. Carve into thin slices.

Yield: 12 servings

Apricot Mustard Glazed Leg of Lamb for Easter

1/4 c Apricot jam

2 tb Honey mustard

2 Garlic cloves; chopped

2 tb Soy sauce

2 tb Olive oil

1 ts Dried rosemary

3 lb Lamb leg; butterflied

1/2 c Red wine

1 c Beef stock; canned/homemade

Salt Ground pepper; to taste

Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper.

Marinate for 30 minutes.

Broil lamb for 3 minutes per side. Then bake lamb at 425F, fat side up for 25 to 30 minutes.

Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan.

Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra lamb juices from the serving dish.

Bring to boil and hoil for 2 minutes.

Slice lamb in thin slices against the grain. Serve with some sauce poured over.

Baked Rice Broccoli

2 c Rice, cooked

1/2 c Butter

1/2 c Onion, chopped

1/2 c Celery, chopped

2 pk Frozen chopped broccoli, thawed, uncooked

1 cn Cream of mushroom soup

1 cn Water chestnuts, drained; chopped

1 c Velvetta cheese, cubed

Melt butter in saucepan. Saute onion and celery in butter.

Mix in a big bowl the cooked rice, onions, celery, broccoli, soup, water chestnuts and cheese. Mix all together and put in a 9x13" casserole dish.

Cover with foil and bake for 25-30 minutes at 350 degrees.

Easter Casserole

1 lb Sausage

4 tb Chopped onions

4 tb Chopped bell pepper

6 Eggs

1/2 c Sour cream

Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture.

Combine eggs and sour cream. Season to taste. Pour over sausage mixture.

Bake at 350 degrees until eggs are semi-set.

Stir egg mixture and top with remaining sausage. Bake until eggs are firm.

Serves 4 to 6.

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