Thanksgiving Favorites

Ingredients

• 1 (13 pound) frozen Turkey breast, thawed
• 1/4 cup canola oil
• 2tsp chopped fresh rosemary
• 1T chopped fresh thyme
• 1T chopped fresh sage
• 1/2tsp chile powder
• 2tsp garlic powder
• 1/2tsp crushed red pepper flakes
• kosher salt and freshly ground pepper
• 1C chicken broth

Directions

• Preheat the oven to 350 degrees F.
• Remove the legs, thighs, and wings from the turkey, or cook with them- and just adjust your cooking time for a standard turkey with all parts.
• In a bowl, stir together the oil, rosemary, sage, thyme, garlic powder, chile powder, red pepper flakes, salt & pepper.
• Insert your hard under the skin of the breast and gently separate the skin from the muscle, and then put a spoonful of the herb oil inside and rub it around. This really makes the flavor of the turkey amazing!
• Spoon the remaining oil on the outside of the turkey.
• Pour the broth into the bottom of your roasting pan (and set the turkey on a wire rack).
• Roast the turkey for 55-60 minutes.
• INCREASE the temperature to 450 degrees F and cook until the skin of the turkey is browned and your inserted thermometer reads at least 165 degrees F when inserted in the thickest part of the turkey, about 15-20 minutes.
• Let the turkety rest for 15 minutes before carving so the temperature of the turkey rises to 180 degrees F.

** Adjust the cooking time if you decided to opt out of using just the breast and you cook the whole turkey. I’ve done this recipe both ways. Its delicious every time!

I always double this recipe- its delicious and goes fast!

Ingredients

• 1lb fresh green beans
• 2T bacon grease (or 1T bacon grease and 1T olive oil)
• 2 clovies garlic
• 1C chopped onion
• 1C chicken broth
• 1/2C chopped red bell pepper
• 1/2tsp salt
• ground black pepper to taste

Directions

• Snap the ends off of the green beans or cut them off in a bunch
• Melt the bacon grease in a skillet over medium heat. Add garlic and onions and cook for a minute. Then add the green beans and cook for a minute until they turn bright green.
• Add chicken broth, chopped bell pepper, salt & pepper. Turn heat to low and cover. Leave the lid cracked, and cook for 20-30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.
• You can add more chicken broth during the cooking process, let it cook all the way and let the onions caramelize.

We usually double this recipe as well. I’ve used russet and yukon gold potatoes, both turn out well.

Ingredients

• 2 cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
• 2 1/2 pounds potato, peeled and cut into 1-inch pieces (about 6 cups)
• 1/2 cup light cream
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives
• 2 tablespoons butter
• 3 slices bacon, cooked and crumbled (about 3 tablespoons)

Directions

• Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Do not drain.
• Mash the potato mixture with the light cream, sour cream, chives, butter and 2 tablespoons bacon. Season to taste. Sprinkle with the remaining bacon.

Ingredients

• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

• Preheat oven to 425 degrees F.
• Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell
• Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)