HOLIDAY MENU IDEAS

OVEN ROASTED GOODNESS DINNER

Bring home the goodness of oven roasted flavor with these savory side dishes that are a perfect complement to your Fully Cooked Oven Roasted Whole Turkey.

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PRINT RECIPEOven Roasted Turkey

Use a Honeysuckle White^® Fully Cooked Oven Roasted Turkey. A fresh or frozen Honeysuckle White^® turkey can also be used. Prepare the turkey according to package instructions.

PRINT RECIPESausage Gravy

Servings: 4-6

Estimated Times
Preparation time: 25 minutes
Total time: 35 minutes

Ingredients
1 lb. Honeysuckle White^® Sweet or Hot Italian Sausage
Reserved juices from turkey
1 can (14 oz.) chicken broth, low-sodium
2 tablespoons cornstarch

Instructions
Heat a nonstick skillet over medium-high heat. Add sausage and cook until evenly browned. Place turkey juices in a saucepan. Combine cornstarch with 2 tablespoons chicken broth; mix until no lumps are present. Pour remaining chicken broth into the saucepan. Heat chicken broth and turkey juices to a simmer, add cornstarch mixture and continue to cook for 5 minutes. Add browned sausage to the gravy. Taste – adjust salt if necessary.

PRINT RECIPEPepper Jack and Cornbread Stuffing

Servings: 4-6

Estimated Times
Preparation time: 10 minutes
Total time: 45 minutes

Ingredients
2 boxes (8-10 servings) cornbread stuffing mix
3 cups chicken broth
½ cup unsalted butter, melted
6 oz. pepper jack cheese, grated

Instructions
Make cornbread stuffing according to package instructions using the chicken broth and butter. After the cornbread stuffing sits for 5 minutes, but before fluffing with a fork, add the jack cheese. Mix well to incorporate the cheese. Keep warm until needed. Cornbread stuffing can be placed in a casserole dish and baked until golden, if desired.

PRINT RECIPEGreen Beans with Roasted Walnuts

Servings: 4-6

Estimated Times
Preparation time: 15 minutes
Total time: 30 minutes

Ingredients
8 oz. walnut halves
2 tablespoons butter, unsalted
¼ cup chicken broth
2 lbs. green beans, frozen
Salt and pepper to taste

Instructions
Preheat oven to 325 degrees. Place walnuts on a baking sheet and roast 10-12 minutes, stirring once. In a saucepan, combine butter, chicken broth and green beans; cook uncovered, stirring often, for 3-5 minutes. Add roasted walnuts to the beans, season with salt and pepper.

PRINT RECIPECranberry Orange Sauce

Servings: 4-6

Estimated Times
Preparation time: 10 minutes
Total time: 2 hours, 15 minutes

Ingredients
¼ cup water
4 oz. dried cranberries, orange essence
1 can cranberry sauce
2 tablespoons grated orange zest
4 orange slices (optional, for garnish)

Instructions In a small saucepan, combine water and dried cranberries. Simmer for 2-3 minutes until cranberries start to soften. Add canned cranberry sauce to the pan; stir to combine. Add orange zest; mix well. Place in a serving bowl and chill for 2 hours before serving. Garnish with orange slices.

PRINT RECIPESweet Potato Pecan Pie

Servings: 4-6

Estimated Times
Preparation time: 1 hour, 15 minutes
Total time: 2 ½ hours

Ingredients
2 lbs. sweet potatoes, baked fork tender, mashed
1 cup molasses or cane syrup
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
10 eggs, large
3 teaspoons vanilla extract
2 prepared 9" piecrusts
1 cup granulated sugar
1 cup light brown sugar, packed
½ cup light corn syrup
½ teaspoon salt
3 cups pecans, chopped (pieces)

Instructions
Preheat oven to 375 degrees. In a large mixing bowl, combine the mashed sweet potatoes, molasses, spices, 2 eggs and 1 teaspoon of vanilla – mix well. Divide the sweet potato filling equally between the two unbaked piecrusts. In another large bowl, beat the remaining 8 eggs. Add the remaining 2 teaspoons of vanilla, granulated sugar, brown sugar, corn syrup and salt and stir to blend. Add the pecans and mix well. Divide the pecan filling equally between the two pies. Bake for 1 hour until the filling is set (firm to the touch) and the pastry is golden brown.