Roasted Turkey Breast Recipe
Ingredients:
8 Tbsp butter, room temperature
2 cloves of garlic, pressed
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1.5 tsp fresh rosemary, chopped
1 tsp dried thyme
1/2 tsp dried sage
5.5 lb. bone-in turkey breast (skin on)
Instructions:
1. Preheat the oven to 350°F. In a small bowl add the room temperature butter, garlic, salt, pepper, rosemary, thyme, and sage. Mix them together until they form a paste.
2. Dry the turkey breast very well with a paper towel on all sides. Use your hand to carefully separate the skin from the breast meat, leaving it intact on the sides, and creating a pocket to fill with the herb butter.
3. Spread about 1/3 of the herb butter under the skin. Spread the remaining herb butter on top of the skin and all over the exterior of the turkey breast.
4. Place the turkey breast in a greased deep casserole dish or roasting pan. Transfer the dish to the oven and roast the turkey for about 1 hr 30 min, or until the internal temperature reaches 165ºF. Baste the turkey breast every 30 minutes with the pan drippings
5. Begin to check the internal temperature of the turkey after 1 hour. If the top of the breast begins to brown too much before the internal temperature reaches its mark, loosely cover the turkey with foil as it bakes. Make sure to test the temperature in the thickest part of the breast, without touching the bone.
6. Let the turkey breast rest for at least 10 minutes before slicing and serving. Serve with turkey gravy and your favorite sides. Enjoy!
Stove Top Stuffing in the Oven
Ingredients:
½ cup Unsalted Butter
3 Celery Ribs (diced)
1 small Yellow Onion (diced)
3 Tablespoons mixed chopped fresh herbs (rosemary and thyme)
2 boxes Stove Top Chicken or Turkey Stuffing mix
2 ½ cups low sodium chicken broth
2 eggs (beaten)
Instructions:
1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch casserole dish.
2. In a saucepan, melt 6 Tablespoons of the butter over medium heat. Add the celery and onions and saute until softened, 5-6 minutes. Add the rest of the butter and the chopped herbs, stirring for about a minute, until the butter is melted.
3. Pour the celery and onion mixture into the prepared casserole dish. Top with the stuffing mix. Pour the chicken broth evenly over the top, followed by the eggs.
4. Stir the mixture very well, until all the breadcrumbs are moistened, and eggs and veggies are fully incorporated. Smooth the top.
5. Bake for 20-25 minutes, until the mixture is golden brown and crisped on top. If you want it crispier, bake an additional 5 minutes.
Easy Mashed Potatoes
Ingredients:
2 pounds Russet Potatoes
½ cup Milk (add more for a creamier texture)
¼ cup Butter
Salt and Pepper, to taste
Instructions:
1. Peel and dice the potatoes. Peel the potatoes using a hand peeler and dice them into large chunks or cubes.
2. Boil the potatoes. Fill a pot with water and bring it to a boil. Drop the potatoes in and let them cook for 15 minutes, or until they’re fork-tender.
3. Melt the butter and the milk in a saucepan. Drain the potatoes in a colander and place them back into the hot pot. Pour the butter and milk
mixture on top of the potatoes.
4. Mix and mash. Mash the potatoes with a hand masher until you’ve reached your desired consistency. You can always add more milk or butter for a creamier consistency. Season with salt and pepper.
5. Garnish with Parsley(optional) and serve!
Brown Gravy Recipe (no drippings needed)
Ingredients:
1 cup Chicken broth
1 cup Beef broth
1 cube Beef bouillon
1 teaspoon Onion powder
½ teaspoon Garlic powder
1 ½ teaspoons Worcestershire sauce
1/4 cup cold Water
3 tablespoons Cornstarch
1 Tbsp cold Unsalted Butter
Instructions:
1. Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.
2. Combine the cold water and cornstarch in a small container with a lid. Shake to combine.
3. Bring gravy to a boil. Whisk in cornstarch mixture. Allow gravy to thicken, then decrease to medium-low.
4. Let it gently simmer for 2-3 minutes, or until your desired thickness and concentration is obtained.
5. Remove from heat. Let sit for a few minutes. Place in a gravy bowl and serve!
Bacon Wrapped Asparagus
Ingredients:
1 pound fresh asparagus, trimmed
1 tablespoon Olive Oil
6 slices Bacon, or more to taste
Black Pepper to taste (Optional)
Instructions:
1. Preheat the oven to 400 degrees
2. Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon. Place each in a single row in a large baking dish.
3. Bake for 10 minutes. Use tongs to turn over. Bake for another 5-10 minutes, until the bacon is almost crispy. Set the oven to broil, then place under the broiler for 1-2 minutes to crisp up more.
Thanksgiving Punch
Ingredients:
1 cup Pear juice or Pear nectar (see note 1)
2 cups Apple Cider
½ cup Lemon Juice
2 cups Ginger Ale
2 cups Sliced Fruit of your choice (blood orange, apple, pear)
½ cup Cranberries (optional)
Rosemary to garnish (optional)
Instructions:
1. Add your sliced fruit to a pitcher or punch bowl. Don’t add the cranberries yet.
2. Pour in the pear juice/nectar, apple cider and lemon juice. Stir gently. If you’re making this recipe in advance, stop here and place the pitcher in the fridge until you’re ready to serve.
3. When you’re ready to serve, add the ginger ale. Stir gently, then add the cranberries.
4. Fill your glasses with ice. You can add some extra fresh fruit to your glass if you like. Pour in the punch and garnish with optional rosemary. Serve!
No Bake Cherry Cheesecake
Ingredients:
16 oz Cream Cheese, softened
1 cup Sugar
1 teaspoon Vanilla Extract
16 oz Cool Whip
1 Graham Cracker Pie Crust 11 oz.
1 12oz can Cherry Pie filling
Instructions:
1. Beat cream cheese, sugar, and vanilla in a bowl with an electric mixer until smooth.
2. Add Cool Whip and fold into cream cheese mixture until smooth. Do not over mix.
3. Pour filling into the prepared pie crust, and smooth the top with a spatula. Refrigerate until firm, about 2 to 3 hours.
4. Spread cherry pie filling over the chilled cheesecake. Serve immediately or refrigerate until serving. Enjoy!