1-2 Tablespoon Napa Valley Naturals Everyday Extra Olive Oil
Salt & Pepper
3 large apples (such as braeburn, honey crisp or gala), chopped
1 pound boiling onions, peeled
3-4 cloves of garlic
¼ cup chicken or vegetable stock
4 Tablespoons unsalted butter
2/3 cup Stonewall Kitchen Roasted Apple Grille Sauce
6 sprigs of fresh thyme
Preheat oven to 375°F. Pat the turkey dry using paper towels and place it onto a cutting board breast side down. Using a pair of heavy duty kitchen shears remove the backbone by cutting down both sides of it. Discard the backbone or save it to make stock at a later date. Flip the turkey over and, using the palm of your hand, press between the breasts to flatten out the turkey.
Heat a large cast iron skillet over medium-high heat. Drizzle the turkey with a bit of olive oil and generously season with salt and pepper on both sides. When the pan is hot, place the turkey breast side down and allow it to sear for 3-5 minutes or until the skin begins to crisp and easily releases from the pan. Depending on the size of your pan, you may have to sear one side at a time. Flip the turkey over and sear an additional 2-3 minutes before removing from pan.
Turn the heat down to medium-low and deglaze the pan by adding in the chicken or vegetable stock. Bring to a boil and add the butter and Roasted Apple Grille Sauce. Bring back to a boil and continue to stir until it has thickened and reduced slightly. Turn the heat off and remove the sauce from the skillet.
Arrange the apples, onions and garlic cloves amongst the bottom of the skillet and scatter the thyme sprigs on top. Place the seared turkey, breast side up, on top of the apples and onions. Glaze the turkey with the sauce and place the skillet in the oven, uncovered for 1.5 to 2 hours or until internal temperature reaches 165° in the breast and 175° in the thigh.
Remove the turkey from the oven and allow to rest for 10 minutes before serving.
Cranberry Sweet Potato Rounds
2 sweet potatoes, peeled and cut into 1/2-inch thick rounds
2 Tablespoons olive oil
1/4- 1/2 teaspoon fresh orange zest
1 teaspoon kosher salt
1/4-1/2 teaspoon pepper
5 ounces goat cheese
1/3 cup candied pecans
1/4 cup Stonewall Kitchen New England Cranberry Relish or Cranberry Horseradish Sauce
3 Tablespoons honey
1 Tablespoon balsamic vinegar
Basil or parsley for garnish
All the flavors of Thanksgiving in one bite!
Preheat oven to 425° F.
In a bowl combine the sweet potatoes, olive oil, orange zest and salt and pepper. Toss to evenly coat the sweet potato rounds. Place them on a large rimmed baking sheet without touching each other.
Bake the sweet potatoes 10-15 minutes, turning them over halfway through the cook time, until they are golden.
Transfer to a serving tray and top each round with goat cheese, pecans, and New England Cranberry Relish or Cranberry Horseradish Sauce.
Combine the honey and balsamic vinegar. Drizzle over the tops of the rounds and garnish with basil. Serve immediately
Spicy Chili Bacon Cornbread
1 box Stonewall Kitchen Cornbread Mix
1/4 cup Stonewall Kitchen Spicy Chili Bacon Jam
1 cup shredded cheddar cheese
2 Tablespoons scallions, minced
2 pieces bacon, cooked and crumbled
Preheat oven to 400° F. Grease an 8-inch square baking pan.
Make cornbread batter according to box instructions
Heat Spicy Chili Bacon Jam for 10-20 seconds in a small bowl in the microwave or in a small sauce pan.
Mix Spicy Chili Bacon Jam, cheese, scallions and bacon into the batter. Pour batter into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Cool on a rack. Cut into squares and serve.
Harvest Layer Cake
1 box Pumpkin Pie Cheeseball & Dessert Mix
1 box Orange Cake Mix
1 tsp cinnamon
1 jar prepared orange frosting
Preheat oven to 350 degrees.
Prepare cake following instructions on package.
Stir in 1/2 of the pumpkin mix and 1 Tsp cinnamon. Bake as directed.
Add rest of the pumpkin mix to the frosting. Mix well. Spread on cooled cake.
Garnish iced cake with Graham Topping and drizzle with caramel sauce.
Tip: Use a 9" inch round spring form pan to make layer cake or a 9x13" baking dish to make a sheet cake.