Thanksgiving Traditions

Directions Print

FRENCH CUT TURKEY BREAST DRY BRINED

1. Mix Maple Bourbon seasoning with the salt. Rub mixture under the skin and the outside of the skin. Allow to dry brine for at least 24 hrs. in the cooler so that the skin gets dry. Make sure that it is in a pan with a rack underneath so that the air circulates.
2. Roast at 325°F for approximately 2 hrs. or until internal temperature is 165°F using a thermometer.

BABY BROCCOLI ROASTED WITH HARISSA, FETA CHEESE AND PISTACHIOS

1. Preheat oven to 400°F.
2. Toss the broccoli with the olive oil and harissa and coat evenly. Place on sheet pan in a single layer. Sprinkle with feta cheese. Roast in oven 7–10 min.
3. Remove from oven and sprinkle with pistachios, salt and black pepper to taste.

BAKED ONION AND FINGERLING POTATOES WITH MOLASSES AND THYME

1. Trim and peel onions and leave whole. Reserve
2. In a medium stock pot mix vegetable base with water. Add salt, pepper, thyme, molasses, and onions. Bring to a boil and simmer for 30 min. Place onions in a baking dish and add liquid and potatoes just to cover. Remove thyme stems.
3. Place in convection oven at 350°F for 30–35 min. Check to ensure the potatoes are cooked thru and the onions are tender. Serve while hot.

BRUSSELS SPROUT GRATIN WITH CORNBREAD CRUMB TOPPING

1. Preheat the oven to 325°F.
2. Chop Cornbread Stuffing Mix in the food processor or in a bag, crush with a rolling pin or small sauté pan. Place the spice mix in a bowl with a little water to incorporate into a savory streusel topping.
3. Place the Brussels sprouts in a bowl and mix with the Alfredo sauce and cheese. Spray a baking pan with pan coating. Add the Brussels sprout mixture to the pan cover with foil and bake until heated through 35–40 min.
4. Remove cover and add the cornbread stuffing topping allow to brown slightly. Serve.

FRESH CRANBERRY ORANGE RELISH

1. Fresh or frozen cranberries. If frozen, thaw slightly before processing.
2. Cut oranges into 6 wedges. Place in food processor pulse until small dice size. Transfer into a stainless-steel bowl. Reserve.
3. Place 1/2 of the cranberries in the processor and process them about the same size as the orange. Repeat process and add to the oranges.
4. Add all other ingredients and mix well. Allow to sit for 2 hours refrigerated.

HOMINY GRATIN

1. Slice raw bacon slices across the width into matchsticks. Place into the saucepan on medium heat cook for 3 min. Add the onions cook until soft and bacon are slightly crisp.
2. Add hominy, tomato basil soup, sugar and butter. Bring this mixture to a simmer for 4–5 min. Reserve.
3. For the topping, chop rosemary, mint, and mix with the breadcrumb, Parmesan cheese, chopped garlic, and avocado oil. Season with salt and pepper. Reserve.
4. Coat baking dish or single serve ramekins. Pour or Ladle into container. Evenly distribute the crumb topping and bake at 350°F in a convection oven for 20–25 minutes until the top is browned.

SPINACH SALAD WITH KENTUCKY COUNTRY HAM ORANGE DRESSING

1. Slice ham into 1/2 in slices. Caramelize the sliced country ham in a hot pan until crisp. Remove the ham chop and reserve. De-glaze the pan with1–2 tablespoons of water reserve you will be adding this to the dressing.
2. Rough chop the shallots. Place the following ingredients in a blender sherry vinegar, the juice of one orange, sugar, orange oil, olive oil, pan drippings, Dijon mustard, salt and pepper. Blend until well combined. Reserve.
3. Cut orange segments, slice the red onion, and cut the grape tomato in half for garnish. Toss spinach with dressing garnish with orange segments, red onion, and tomatoes.