It’s November and that can only mean one thing…THANKSGIVING! The most exciting meal of the year is right around the corner and we have been busy in our test kitchen creating a menu plan you will love. Using our new Organic Sauces we have created six recipes that will make your Thanksgiving dinner simple and oh so tasty!
Sweet & Spicy Salad with Sriracha Vinaigrette
Vinaigrette1 cup Robert Rothschild Farm Sriracha Teriyaki Sauce 2 Tbsp Sesame oil 1/3 cup Rice vinegar 1 Tbsp Fresh ginger, minced
Salad1 bunch Kale Carrots, shredded Cucumbers, sliced Cashews
Pour all ingredients into a mason jar or other container with a lid. Close tight and shake until combined. Clean kale, remove from stem and place into a large serving bowl. Add in shredded carrots, cashews and cucumbers. Dress with Sriracha Vinaigrette and toss before serving.
Pineapple Habanero Roasted Sweet Potatoes
Ingredients3 – 4 large Sweet Potatoes, cut into chunks 1/4 cup Olive oil 2/3 cup Robert Rothschild Farm Pineapple Habanero BBQ Sauce
Preheat oven to 400˚ F. In a large mixing bowl combine ingredients until sweet potatoes are well coated. Place sweet potatoes on a foil – lined sheet pan that has been sprayed with cooking spray. Cook until tender, about 40 minutes.
White Wine Creole Corn Pudding
Ingredients1 – 16 oz. bag Frozen corn, cooked 1 can Cream style corn ½ large Red onion, diced 5 large Eggs, beaten 1 box Corn muffin mix 1 cup Cheddar cheese, shredded 1 cup Robert Rothschild Farm White Wine Creole Sauce 1 stick Unsalted butter, melted
Preheat oven to 375˚ F. In a large mixing bowl combine corn, creamed corn, onions, eggs, White Wine Creole sauce and cheese. Lastly mix in corn muffin mix and melted butter. Pour into a greased 9” x 13” baking dish. Place in oven and cook for approximately 45-50 minutes or until golden brown and set.
Whiskey Pepper Cream Green Bean Casserole
Ingredients2 – 16 oz bag Frozen green beans, cooked 6 oz French fried onions 1 can Cream of mushroom soup 1 cup Robert Rothschild Farm Whiskey Pepper Cream Sauce 2 – 4 oz cans Mushrooms
Preheat oven to 350˚ F. In a large mixing bowl combine green beans, soup, Whiskey Pepper Cream sauce, mushrooms and 1 cup of the French fried onions. Once combined pour mixture into a sprayed oven-safe dish. Top with remaining french fried onions, covered in foil and cook for 30 minutes until bubbling.
Citrus Chardonnay Turkey with Potatoes
Ingredients2 sticks Unsalted butter, softened 1 1/4 cup Robert Rothschild Farm Citrus Chardonnay Sauce 2 Lemons, zested, 1 sliced, 1 halved 8 lb. Turkey breast or whole turkey 1 lb Red skinned potatoes, halved Olive Oil Salt & Pepper
In a food processor combine softened butter, 1 tsp lemon zest and ¾ cup Citrus Chardonnay Sauce until well incorporated. Set aside ½ cup of mixture to serve with dinner rolls, if desired.
Cut potatoes in half before placing in a small mixing bowl. Drizzle with olive oil, remaining lemon zest and season with salt and pepper, stir to coat.
Preheat oven to 325˚ F. Place turkey in roasting pan. Carefully lift skin around the top of the turkey breast. Fill in between the skin and the meat with the citrus butter mixture and several slices of lemon. Massage top of turkey with ¼ cups of Citrus Chardonnay Sauce. Squeeze lemon halves over turkey and place all remaining lemon inside the carcass. Cook for 60 minutes. After 60 minutes, add potatoes to roasting pan and baste turkey with remaining ¼ cup of Citrus Chardonnay Sauce. Return to oven and cook covered for another 75-80 minutes. Continue cooking until the internal temperature reaches 165˚ F.
Blueberry Apple Crisp
Ingredients4 large Honeycrisp apples, thinly sliced 2 large Pear, diced 1 cup Quick cooking oats ¼ cup & 1 Tbsp Granulated sugar 1 Tbsp Lemon juice 6 Tbsp Unsalted Butter, softened 2 tsp Cinnamon ¾ cup Robert Rothschild Farm Blueberry Balsamic Sauce
In a mixing bowl combine the quick cooking oats and cinnamon. Next, use your hands to pinch together and work in the 4 Tbsp unsalted butter. Topping will appear crumbly.
Preheat oven to 350˚ F. Combine apples, pear, lemon juice and Blueberry Balsamic sauce in a bowl. Once coated, pour into an oven-safe dish. Cover fruit mixture with oat topping and pieces of the remaining 2 Tbsp of unsalted butter. Cook until fruit is tender and bubbling. Serve warm.
What’s your favorite Thanksgiving dish?