Whether it’s your first time hosting Thanksgiving or you’re an old pro. make this year’s meal one to remember with these inspiring recipes!
Classic Herb Rubbed Roast Turkey
- 2 Tbsp Sage, Rubbed
- 1 Tbsp McCormick® Paprika
- 1 Tbsp seasoned salt
- 2 tsp Garlic Powder
- 1 tsp Black Pepper, Ground
- 3/4 tsp Nutmeg, Ground
- 1 whole Wholesome Pantry turkey (12 to 14 pounds), thawed
- 1 large onion, cut into wedges
- 6 McCormick® Bay Leaves
- 1 Tbs vegetable oil
- Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey
Slow Cooker Mashed Potatoes
- 5 lb baking potatoes, peeled, cut into 1-inch chunks
- 1 1/2 cups chicken broth
- 1/4 cup Wholesome Pantry butter
- 1 cup Wholesome Pantry yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 to 1 cup Wholesome Pantry milk, warmed
- In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
- Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
- Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not over mix. Stir in enough milk for desired creamy consistency.
- Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.
*Sweet Potato Variation: swap in sweet potatoes and stir in a few tsp of maple syrup before serving.
Artisan Ciabatta Stuffing
- 1 pound mild Italian pork sausage
- 1 large sweet onion, chopped (about 1 1/2 cups)
- 4 cloves garlic, minced
- 2 cups ShopRite Broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup chopped cooked mushrooms
- 1 1/2 loaves ciabatta bread, cubed (about 15 cups), toasted
- 1/2 cup chopped fresh parsley
- 1/2 cup shredded Parmesan cheese
- Cook the sausage, onion and garlic in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Remove the skillet from the heat. Stir in the broth, salt, black pepper, peppers and sun-dried tomatoes.
- Mix the bread, parsley and cheese in a large bowl. Add the sausage mixture and toss to coat.
- Layer and/or fold heavy-duty aluminum foil to create a 6-layer rectangle, about 16 inches long by 4 inches wide. Press the foil rectangle lengthwise into a 6-quart slow cooker to line the side of the insert opposite the control panel (this is where the heating element usually is- the foil will help distribute the heat). Spoon the stuffing mixture into the cooker.
- Cover and cook on LOW for 3 hours. Serve immediately or cover and keep on WARM for up to 2 hours. Stir lightly before serving.
Gluten-Free Herbed Wild Rice Stuffing
- 1/4 cup (1/2 stick) Wholesome Pantry butter
- 4 cups cubed butternut squash
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cups cooked brown rice
- 3 cups cooked wild rice
- 2 tsp Poultry Seasoning
- 1 tsp Parsley Flakes
- 1 tsp Sage, Rubbed
- 1/2 tsp Black Pepper, Coarse Grind
- 1 cup ShopRite Chicken Stock
- 1/4 cup chopped Wholesome Pantry pecans
- Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add squash, celery and onion; cook and stir 15 minutes or until squash is fork-tender.
- Mix brown and wild rice in large bowl. Stir in vegetable mixture and seasonings. Add stock; toss gently until well mixed. Spoon into lightly greased 13x9inch baking dish. Sprinkle with pecans. Cover with foil.
- Bake 30 minutes or until heated through.
Honey Roasted Carrots
- 1 lb. Wholesome Pantry baby carrots
- 1 Tbs Wholesome Pantry honey
- 1 tsp Wholesome Pantry butter
- 1/4 tsp nutmeg or coriander
- Cut baby carrots in half lengthwise. Place carrots and 1 cup water in a large skillet. Cook, covered, 8 to 10 minutes or until crisp-tender. Drain.
- Add honey, butter, nutmeg and 2 tablespoons water to skillet; stir to combine. Bring to a gentle boil; cook, stirring, 2 minutes or until carrots are glazed. Season with salt to taste.
Mini Pumpkin and Pecan Pies
for the crust:
- 1 package ShopRite Pie Crusts, thawed
Pecan Pie Filling:
- 6 Tbs Wholesome Pantry unsalted butter
- 2 Wholesome Pantry eggs
- 2/3 cup firmly packed golden brown sugar
- 1/2 tsp salt
- 1/4 cup Wholesome Pantry pure maple syrup
- 1/4 cup corn syrup
- 1/4 cup whipping cream
- 3/4 cup Wholesome Pantry pecans, toasted
Pumpkin Pie Filling:
- 3/4 cup Wholesome Pantry Cane sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 can Wholesome Pantry pumpkin
- 1 1/4 cups Wholesome Pantry evaporated milk
- 2 Wholesome Pantry eggs, beaten
- Unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
- For fillings: whisk together all pumpkin ingredients in one large bowl. Repeat for pecan pie filling. Pour each filling into prepared crusts, filling each almost to the top.
- Bake at 350 for 10-12 minutes, or until fillings are just set. Let cool then serve with whipped cream.