MARSHFIELD, WI (OnFocus) – Thanksgiving is less than a week away and Festival has you covered with lots of unique recipes that the whole family can enjoy. We’ve picked a few favorites for you to add to the menu this Thursday!
Some honorable mentions:
Beer Dip
Sweet Potato Salad with Ginger Vinaigrette
No-Bake Pumpkin Cheesecake
Pumpkin French Toast Casserole
This Easy Herb Butter Roasted Turkey packs a great flavor punch without all of the stress.
INGREDIENTS
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1 (~15 lb.) turkey
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0.75 oz. fresh rosemary, divided
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0.75 oz. fresh thyme, divided
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0.75 oz. fresh sage, divided
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1 cup unsalted butter, softened
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8 cloves garlic, minced
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1 tsp. salt, plus additional to taste
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½ tsp. black pepper, plus additional to taste
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1 onion, quartered
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1 apple, quartered
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1 lemon, quartered
DIRECTIONS
- If turkey is frozen, thaw in refrigerator for 24 hours for every 5 lb. of turkey. Remove turkey from refrigerator 30 minutes before roasting.
- Move oven rack so that turkey will sit in the center of the oven. Preheat oven to 325°F.
- To make herb butter, chop 1 Tbsp. each of rosemary, thyme and sage. Place chopped herbs in a medium bowl and add butter, garlic, 1 tsp. salt and ½ tsp. black pepper. Stir to combine.
- Remove neck and giblets from the middle of the turkey. Discard or reserve for future use. Use paper towels to pat turkey dry.
- Season the inside cavity of the turkey with salt and black pepper. Place onion, apple, lemon and rest of rosemary, thyme and sage inside cavity.
- Using your hands, loosen and lift the skin on top of the turkey above the breasts. Spread a few Tbsp. of prepared herb butter under the skin. Tuck the wings of the turkey underneath the turkey and set on a roasting rack in a roasting pan.
- Microwave the rest of the herb butter for about 30 seconds or until very soft to melted. Brush the butter all over the outside of the turkey breast, legs and wings.
- Roast turkey for about 13 to 15 minutes per lb. or until turkey reaches internal temperature of 165°F when thermometer is inserted in middle of breast and thigh. Check turkey about halfway through cooking and cover the top of the turkey with foil once the skin turns golden brown. Allow turkey to rest for 20 to 30 minutes before carving. Discard onion, apple and lemon and serve.
Bread stuffing with the classic Thanksgiving flavors of fresh sage, thyme and parsley everyone craves.
INGREDIENTS
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1 (1 lb.) loaf French bread, cut into ¾-inch cubes (about 10 cups)
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¼ cup unsalted butter
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2 ½ cups diced yellow onion
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1 ½ cups diced celery
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1 Tbsp. finely chopped fresh sage leaves
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1 Tbsp. fresh thyme leaves
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¼ tsp. ground black pepper
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- 2 cups College Inn® Turkey or Chicken Broth
- 2 large eggs, lightly beaten
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¼ cup coarsely chopped fresh parsley leaves
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DIRECTIONS
- Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice.
- Heat oven to 375°F. Butter a 9×13-inch baking dish; set aside. Melt ¼ cup butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start to brown around the edges. Add broth and bring to a simmer; cook 3 minutes to reduce slightly.
- Fold together vegetable-broth mixture, bread, eggs and parsley in a large heat-proof bowl until evenly moistened. Loosely spoon into baking dish and bake, uncovered, about 30 minutes or until the top is golden brown.
CHEF’S TIPS
To dry bread faster, toast in a 375°F oven on a baking sheet for 20 minutes, stirring halfway through.
Tart cranberries are sweetened to perfection with orange juice and crushed pineapple.
INGREDIENTS
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8 oz. fresh or frozen cranberries
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8 oz. crushed pineapple
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½ cup 100% orange juice
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Granulated sugar, to taste
DIRECTIONS
- Place cranberries, crushed pineapple and orange juice in a medium sauce pan. Bring to a boil, reduce to medium-high heat, and simmer 10–15 minutes, stirring occasionally.
- Add sugar, to taste, and allow to cook 10–12 more minutes.
- Transfer sauce to a glass bowl with a lid and allow to cool in the refrigerator.
- Serve and enjoy!
These roasted brussels sprouts are caramelized in fresh orange juice with a touch of sweetness from the dried cranberries, making them the perfect holiday side dish.
INGREDIENTS
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Cooking spray
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1 large orange, zest and juice of
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2 Tbsp. olive oil
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2 tsp. honey
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1 ½ lbs. brussels sprouts, ends trimmed and halved lengthwise
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Salt, to taste
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Ground black pepper, to taste
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½ cup dried cranberries
DIRECTIONS
- Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- In a large bowl, whisk together fresh orange juice, orange zest, olive oil and honey. Add the Brussels sprouts to the bowl and toss until they are well coated. Pour them onto the baking sheet and season with salt and black pepper. Roast for about 20 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
- Put the Brussels sprouts in a large bowl and add the dried cranberries. Stir and serve immediately.
This easy, cheesy side dish is a tasty spin on the classic green bean casserole.
INGREDIENTS
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Cooking spray
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1 (10.5 oz.) can condensed cream of mushroom soup
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½ cup plain Greek yogurt
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1 ½ cups Crystal Farms Shredded Cheddar Cheese, divided
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1 (6 oz.) can crispy fried onions, divided
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1 (32 oz.) pkg. frozen broccoli, thawed
DIRECTIONS
- Preheat oven to 325°F. Coat a 2 qt. baking dish with cooking spray.
- In a large saucepan, combine soup, Greek yogurt, 1 cup shredded cheese and 1 ¼ cups crispy fried onions. Cook over medium heat, stirring occasionally, about 4 to 5 minutes. Add broccoli and stir to combine.
- Transfer mixture to prepared baking dish. Bake uncovered for about 25 to 30 minutes, or until bubbly.
- Remove from oven and sprinkle with remaining cheese and crispy fried onions. Return to oven and bake for an additional 10 to 15 minutes, or until cheese is melted. Serve warm.
Creamy, nutty, savory – this dish has all our favorite flavors of the season!
INGREDIENTS
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2 Tbsp. olive oil
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½ yellow onion, chopped
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2 tsp. chopped fresh sage, divided, plus additional for garnish
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¼ tsp. ground nutmeg
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¼ tsp. salt
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1 ¼ cup arborio rice
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1 cup dry white wine
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4 cups low sodium vegetable or chicken broth, divided
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½ cup pumpkin puree
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½ cup grated Parmesan cheese
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2 Tbsp. unsalted butter
DIRECTIONS
- Heat oil in a large skillet over medium heat. Add onion, 1 tsp. sage, nutmeg and salt and cook about 5 minutes or until onion is softened.
- Add rice to skillet and stir constantly for about 1 minute, or until it just begins to toast. Add wine and cook 2 to 3 minutes or until liquid is completely evaporated. Reduce heat to medium low.
- Pour ½ cup broth over rice and cook, stirring occasionally. Let simmer until rice has absorbed almost all of the broth. Repeat with remaining broth in ½ cup batches until rice is tender and saucy, about 30 minutes.
- Add Parmesan, butter and remaining 1 tsp. sage and stir together gently until butter melts. Add pumpkin and continue stirring about 5 minutes or until mixture is heated through.
- Garnish with additional sage and serve.
Brandy slush is a must-have during the holiday season in Wisconsin!
INGREDIENTS
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Orange slices, for garnish
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2 cups water
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1 cup granulated sugar
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4 cups orange juice
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4 cups lemonade
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1 cup brewed black tea
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2 cups brandy
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Lemon-lime soda
DIRECTIONS
- In a large pot over medium heat, mix water and sugar. Let simmer for 5 minutes, stirring frequently, until sugar is dissolved and liquid is clear. Remove simple syrup from heat and let sit for 10 minutes.
- Add orange juice, lemonade and tea to simple syrup and stir to mix. Pour into two large freezer-safe containers with covers. Add 1 cup brandy to each container and stir to combine.
- Cover containers and place in freezer until mixture is completely frozen.
- Spoon frozen mixture into glasses, top with soda and stir to combine. Garnish with orange slice and serve immediately.
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Author: News Desk
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