Recipes

Thanksgiving Cooking

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Roasted Whole Turkey

Turkey Dry Rubbed

Recipe Courtesy Chef Bryan

Ingredients:

  • 1 tbsp season all salt
  • 1 tbsp garlic powder
  • 2 tsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp dry dill weed
  • 1 tsp dry thyme
  • 1 tsp dry sage
  • 1 tbsp dry parsley
  • 1 tbsp coarsely ground black pepper

Directions:

  1. Combine all ingredients into a small bowl and whisk to combine.
  2. After removing the giblets and neck from the turkey, rinse the bird off both on the outside and the cavity of the bird with cool water. Pat dry with paper towels.
  3. Spray the bird with vegetable spray and sprinkle the dry rub all over the bird. Lightly spray the bird with vegetable spray again and place the bird on a roasting pan and roast in a 350 degree oven until the turkey reaches an internal temperature of 165 degree's. Insert the temperature probe between the breast and the leg.

Thanksgiving Stuffing

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 cups sliced onion
  • 2 cups chopped celery
  • 1/3 cup chopped fresh parsley
  • 2 tbsp freshly chopped sage
  • 2 tbsp freshly chopped thyme
  • 2 tbsp freshly chopped rosemary
  • 4 cups chicken or vegetable stock
  • 6 cups dried bread crumbs
  • Olive oil
  • Salt and pepper to taste

Directions:

  1. Heat a large sauté pan on the stove and add just enough olive oil to lighly coat the. Bottom of the pan.
  2. Add the onion and sauté until fragrant.
  3. Add the celery, parsley, sage, thyme, and rosemary. Sauté until fragrant.
  4. Add the chicken or vegetable stock and bring to a boil.
  5. Add the bread crumbs and gently fold the crumbs into the stock mixture. Cover and allow the stuffing to completely absorb the stock. Salt and pepper to taste and serve with your roasted turkey.

Homemade Cranberry Sauce

Ingredients:

  • 1 cup water
  • 1 cup sugar
  • 3 cups fresh cranberries

Directions:

  1. Add the water and sugar to a large sauté pan. Stir to mix as much sugar into the water as possible.
  2. Add the cranberries and bring to a boil. Gently stir to dissolve the sugar and allow the cranberries to "pop". Once the cranberries have popped open remove the sauce from the heat and allow it to cool. The cranberry sauce will thicken as it cools.
  3. Serve with your freshly roasted turkey and enjoy!

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