It's the first week of November, and your family members are already thinking about what will be on the Thanksgiving table.
The following are a few recipes from Butterball that are sure to brighten your holiday. See more at …
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The following are a few recipes from Butterball that are sure to brighten your holiday. See more at www.butterball.com/recipes.
Apple-Glazed Roast Turkey with Stuffing and Gravy
12 ounces BUTTERBALL Turkey Bacon slices, cut into 1/2-inch pieces
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1/2 cup chopped pecans, toasted
1 1/2 teaspoons thyme
1 teaspoon dried sage
1 package (16 ounces) cornbread stuffing crumbs
2 1/2 cups low-sodium chicken broth
1/2 cup (1 stick) butter, melted
Nonstick cooking spray
1 cup apple jelly
1 cup apple juice
1/4 cup white balsamic vinegar
1/4 cup honey
1/2 teaspoon salt
1 (16- to 18-pound) BUTTERBALL Fresh or Frozen Whole Turkey, thawed if frozen
1/4 cup all-purpose flour
2 cans (about 14 ounces each) low-sodium chicken broth
STUFFING: Preheat oven to 350 F. Cook bacon in large skillet until crisp. Remove bacon and drain on paper towels. Reserve 2 tablespoons drippings in skillet. Set bacon aside. Add onion and celery to drippings. Cook on medium-high heat 15 to 20 minutes or until tender.
Combine bacon, onion mixture, apples, pecans, thyme and sage. Stir in stuffing crumbs. Stir in broth and butter. Remove 7 cups of stuffing for stuffing turkey. Spoon remaining stuffing into 1 1/2-quart baking dish sprayed with cooking spray. Bake covered 30 minutes; uncover and bake 15 minutes.
TURKEY: Preheat oven to 325 F. Combine jelly, juice, vinegar, honey and salt in small, heavy saucepan. Bring to a boil. Reduce heat and simmer until reduced to 1 1/4 cups, about 15 minutes, stirring occasionally. Reserve 1/4 cup mixture for gravy. Set remaining mixture aside for basting turkey.Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Drain juices from turkey. Pat dry with paper towels.
Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing.
Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Place small pieces of foil over skin of neck cavity and over stuffing at body cavity opening to prevent over browning during roasting.
Brush turkey with some glaze mixture. Loosely cover breast and tops of drumsticks with foil to prevent overcooking. Bake 2 hours.
Uncover turkey breast and brush turkey with additional glaze mixture. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180 F. Let turkey stand 15 minutes before removing stuffing and carving.
GRAVY: Pour drippings into 1-quart measure; skim fat. Whisk in flour until smooth. Add reserved glaze mixture and enough water or broth to make 3- cups. Bring to a boil; reduce heat. Simmer 3 to 5 minutes or until thickened, stirring occasionally.
Rosemary-Pecan Mashed Sweet Potatoes
4 pounds sweet potatoes, peeled and cubed
4 1/2 teaspoons kosher salt, divided
1/2 cup (1 stick) unsalted butter, softened
1/3 cup whole milk
2 tablespoons maple syrup
1 tablespoon chopped fresh rosemary
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 cup chopped glazed pecans
Garnish: additional chopped fresh rosemary
Bring potatoes, 3 teaspoons salt and enough water to cover by 1 inch to a boil in large Dutch oven over medium-high heat. Reduce heat to medium-low; cook about 20 minutes or until fork-tender. Drain well; return potatoes to Dutch oven.
Using potato masher, mash potatoes to desired consistency. Stir in butter, milk, maple syrup, 1 tablespoon rosemary, pepper, nutmeg and remaining 1 teaspoons salt. Sprinkle with candied pecans. Garnish with additional rosemary.
Upside Down Sweet Potato Bake
3 medium sweet potatoes
2 tablespoons margarine or butter, melted
1 tablespoon lemon juice
2 cups shredded parsnips
2 cups shredded turnips
2 large eggs
1/3 cup whole milk or half-and-half
1/2 teaspoon ground ginger
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon salt
1 dash ground nutmeg
Cook sweet potatoes in enough water to cover for 30 to 35 minutes or until potatoes are tender around the outer edges but slightly firm in center.
Meanwhile, combine margarine, maple syrup and lemon juice. Spray 9-inch glass baking dish or cake pan with cooking spray. Add margarine mixture, swirl to completely cover dish. Set aside.
Preheat oven to 325 F.
Drain potatoes; rinse under cold running water. Peel potatoes; cut into thin slices. Arrange potato slices in bottom and up sides of prepared dish, overlapping edges to completely cover (use smaller slices on sides of dish). Set aside.
Cook shredded parsnips and turnips in small amount of boiling salted water in medium saucepan 4 to 6 minutes or until just tender. Drain.
Mash remaining potato slices in large bowl or food processor. Add eggs, cooked parsnips and turnips, milk, ginger, sage, salt and nutmeg. Mix until well blended. Carefully turn potato mixture into prepared pan on top of potato slices.
Bake 45 to 50 minutes or until set.
Remove from oven. Let stand 10 minutes.
To serve, loosen potato slices from sides of pan. Place serving platter over dish; invert. Gently lift off baking dish; replace any potato slices remaining in dish, if necessary. Cut into wedges to serve.
Turkey Bacon Maple Brussels Sprouts
1 pound Brussels sprouts
3 slices BUTTERBALL Turkey bacon, cut into 1/2-inch pieces
2 teaspoons packed brown sugar
2 to 3 tablespoons maple syrup
Salt and black pepper (optional)
Preheat oven to 400 F. Trim ends from Brussels sprouts; cut in half lengthwise.
Combine and toss Brussels sprouts, bacon, maple syrup and brown sugar in glass baking dish.
Roast 25 to 30 minutes or until golden brown, stirring once. Season with salt and pepper.
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