Honey Roasted Turkey

Use a fresh or frozen Honeysuckle White® Turkey and give it a honey flair by basting with the recipe below. Prepare the turkey according to package instructions.

Honey Basting

Yield — Enough for a 12-16 lb. turkey

Estimated Times
Preparation time: 10 minutes
Total time: 2 — 2 ½ hours

Ingredients
1 cup honey
Juice of ½ a lemon
1 teaspoon black pepper

Instructions
Baste the turkey with mixture during the last 45 minutes or so of the cooking cycle.

Sweet Onion Gravy

Servings: 4-6

Estimated Times
Preparation time: 10 minutes
Total time: 20 minutes

Ingredients
Oil as needed
4 yellow onions, medium diced
Salt and pepper as needed
5 tablespoons rendered fat from turkey drippings
4 tablespoons all-purpose flour
1 quart boxed or canned chicken broth (room temp.)
½ teaspoon poultry seasoning

Instructions
Add just enough oil to lightly coat a large skillet and place over medium-high heat. Add onions and season with salt and pepper. Stir and cook onions until well browned – you may need to lower the heat. In a medium saucepot over low heat, add the rendered fat. Stir in the flour and mix until a smooth paste is formed – cook for 3 minutes. Adjust the heat to medium and whisk in the broth in three additions. Allow gravy to lightly thicken between additions. Add caramelized onions and season with salt, pepper and poultry seasoning.

Sausage and Apple Bread Stuffing

Servings: 4-6

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

Ingredients
1 lb. Honeysuckle White® Sweet Italian Turkey Sausage
1 onion, diced
3 Granny Smith Apples, peeled and diced
2 boxes (8-10 servings) stuffing mix
3 cups chicken broth
½ cup butter, melted

Instructions
Preheat oven to 375 degrees. Heat a nonstick skillet over medium-high heat. Add sausage and cook until evenly browned. Remove sausage and return pan to heat. Add onions and apples; cook until lightly browned. Add apples and onions to stuffing and prepare according to package instructions (using chicken broth and melted butter). Add cooked sausage to the stuffing; mix well. Place in a buttered casserole dish and bake until golden brown and crisp.

Sautéed Brussels Sprouts

Servings: 4-6

Estimated Times
Preparation time: 10 minutes
Total time: 20 minutes

Ingredients
½ stick butter
2 cloves garlic, minced
½ cup red pepper, diced
1 to 1 ½ lbs. fresh brussels sprouts, halved

Instructions
Melt butter in heavy-duty nonstick skillet over medium-high heat. Add garlic and stir until golden. Add red pepper and adjust heat to low, stirring occasionally for 2 minutes. Add brussels sprouts and adjust heat to medium high. Cook for about 4 minutes, stirring occasionally until done.

Chocolate Pecan Tart

Servings: 4-6

Estimated Times
Preparation time: 20 minutes
Total time: 1 – 1 ½ hours

Ingredients

Tart Dough – Yields two 11-inch shells
14 oz. soft unsalted butter or margarine
6 oz. granulated sugar
1 egg
1 teaspoon vanilla extract
1 lb. all-purpose flour

Pecan Tart Filling
8 eggs
13 oz. brown sugar
6 oz. corn syrup
6 oz. molasses
1 teaspoon salt
1 teaspoon vanilla
¼ cup whiskey
1 ¼ lb. pecans, pieces
1 bag semisweet chocolate chips, optional
3 oz. butter, melted

Instructions

For Tart Dough
On low speed using the paddle attachment, combine butter and sugar in a mixing bowl. Add remaining ingredients and mix on low until just combined.

Remove dough to a lightly floured surface and shape into 2 even-sized flat discs. Wrap individually and refrigerate for at least 2 hours. Unwrap dough. On a lightly floured surface, gently roll dough to fit an 11-inch tart pan. Place dough in pan and keep cool while assembling the filling.

For Pecan Tart Filling
Preheat oven to 325°. Beat eggs until just broken up. Mix in remaining ingredients, except butter, until incorporated. Stir in melted butter. Pour filling into two 11” tart shells, arrange pecans on top and bake at 325° for approx. 35 min.