Classic Turkey

Use either a Honeysuckle White® fresh or frozen whole turkey. Prepare the turkey according to package instructions. If you wish, you can add the following glaze:

Autumn Spice Glaze

Yield - Enough for a 12-16 lb. turkey*

Estimated Times
Preparation time: 5 minutes
Total time: 20 minutes

Ingredients
¾ cup butter, unsalted
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sage
½ teaspoon thyme leaves, dried
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper, coarse ground

*For a bone-in turkey breast, divide recipe in half.

Instructions
Combine all ingredients in a small saucepan and heat over low heat for 3-4 minutes. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

Classic Turkey Gravy

Serving size: 4-6

Estimated Times
Preparation time: 5 minutes
Total time: 10 minutes

Ingredients
Turkey drippings, as desired
1 cup all-purpose or unbleached flour
4 cups chicken or vegetable broth
1 teaspoon salt
1 teaspoon black pepper, as needed

Instructions
Pour turkey drippings into a medium saucepan. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in broth. Heat to boiling, stirring constantly. Let boil for 1 minute. Stir in salt and pepper.

Traditional Mashed Potatoes

Servings: 8-12

Estimated Times
Preparation time: 15 minutes
Total time: 35 minutes

Ingredients
2 lbs. potatoes
¾ cup milk
2 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper, as needed

Instructions
Place quartered potatoes in large pot and add enough water to cover potatoes. Cook 13 to 15 minutes or until very tender; drain. Return cooked potatoes to pot. Stir over medium heat until excess water has evaporated, about 1 minute. Add milk, butter, salt and pepper and mash potatoes using a potato masher. Beat with wooden spoon until potatoes are smooth and creamy.

Simple Stuffing

Servings: 4-6

Estimated Times
Preparation time: 10 minutes
Total time: 25 minutes

Ingredients
1 can chicken broth
½ teaspoon black pepper, as needed
1 ½ cups celery, chopped
½ cup fresh or frozen cranberries
1 small onion, chopped
4 cups herb-seasoned breadcrumbs

Instructions
In a saucepan, combine broth, pepper, celery, cranberries and onion. Heat to a boil. Cover; cook over low heat for 5 minutes or until vegetables are softened. Add breadcrumbs. Mix lightly.

Green Bean Casserole

Servings: 4-6

Estimated Times
Preparation time: 10 minutes
Total time: 35 minutes

Ingredients
1 can cream of mushroom soup, 10.75 ounces
½ cup milk
1 teaspoon soy sauce
1 dash black pepper, as needed
4 cups cooked green beans, fresh or frozen
1 1/3 cups French fried onions, divided

Instructions
Preheat oven to 350 degrees. Mix soup, milk, soy sauce, pepper, green beans and 1 cup of the onions in casserole dish. Bake 25 minutes. Stir; sprinkle with remaining 1/3 cup onions. Bake for 5 more minutes.

Pecan Pie

Servings: 4-6

Estimated Times
Preparation time: 10 minutes
Total time: 1 hour

Ingredients
2/3 cup granulated sugar
1/3 cup butter
1 cup corn syrup
½ teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 unbaked 9-inch deep-dish pie shell

Instructions
Preheat oven to 375 degrees. In a large bowl, beat sugar, butter, corn syrup, salt and eggs; mix well. Stir in pecans. Pour into pie shell. Bake 40 to 50 minutes or until golden grown.

Cranberry Sauce Salad

Servings: 4-6

Estimated Times
Preparation time: 10 minutes
Total time: 4 hours

Ingredients
1 can (8 ounces) crushed pineapple, drained, reserve juice
½ cup cranberry-raspberry juice drink
2 tablespoons lemon juice
1 package (3 ounces) raspberry flavored gelatin
1 can whole cranberry sauce
½ cup celery, chopped

Instructions
In a medium saucepan, combine reserved pineapple juice, cranberry- raspberry juice and lemon juice. Bring to a boil. Remove from heat; add gelatin, stirring until completely dissolved. Stir in cranberry sauce. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a mold. Chill until firm.