If you were lucky last season or this fall and got a turkey or two, chances are, you might have saved them for Thanksgiving.
We asked our friend Jeremiah Doughty from From Field to Plate to write up a couple of Thanksgiving recipes that we’d be proud to hang our hat on, and he’s certainly done just that.
From Holiday Spiced Turkey Breast with Orange Glaze to Sage Cornbread Dressing to Drunken Apple Pie with Bourbon Glaze, you’ll should win compliments and thanks from your family this Thanksgiving with these recipes.
First up—the star of the show.
Holiday Spiced Turkey Breast with Orange and Blackberry Glaze
- 1 cup orange juice
- ¼ brown sugar
- 2 tbsp honey
- 1 cup black berries
- 1 tbsp dried mustard
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp cinnamon
- ½ tsp ground coriander
- ½ tsp all spice
- ¼ tsp Salt
- ½ tsp Pepper
- Turkey breast
- Olive oil
1. Preheat smoker, grill or oven to 375 degrees.
2. In small bowl, mix all dried ingredients minus the brown sugar. Lightly oil the turkey breast and rub spice mixture on both sides.
3. Place on grill rack or in oven safe baking dish, place in oven or grill
4. While turkey is cooking, work on your glaze. In a small pan, bring to boil your orange juice. Add your blackberries, honey, and cook until over medium until they break down. Add brown sugar until melted and set aside.
5. Flip the breast and baste with the glaze; baste every 10 minutes until the internal temp of breast reaches 155 degrees internal temp.
6. Remove from heat and allow to rest 5 minutes before slicing into it.
7. Serve and enjoy the sticky goodness that is the holiday spiced turkey breast
Next up, a side to please even the pickiest eaters.
Sage Cornbread Dressing (or stuffing…depending on where you are.)
- 4 eggs
- 3 tbsp honey
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1 cup corn meal
- 1 tsp salt
- 1 cup white sugar
- 2/3 cup veg oil
- 1/3 cup melted butter
- 2 ½ cups milk
- 3 ribs celery, sliced
- 3 large carrots, chopped
- 6 cloves garlic, minced
- 1 sweet onion, chopped
- 1 stick butter
- 1 ½ cups chicken broth
- 2 tsp salt
- 2 teaspoons dried sage
- 1 tsp dried thyme
- 1 tsp cracked pepper
- 2 tbsp cooking oil
1. Preheat oven to 350º
2. Start with your cornbread, combine all ingredients and spread out on a baking sheet, this will help it to cook faster and get crispier. Place in oven and cook until browned
3. Over medium/high heat oil, add onions, carrots, celery and, Sauté for 3-5 minutes until fragrant and soft. Add garlic and 30-45 seconds.
4. Add chicken broth, bring to a boil, reduce heat and simmer 10 minutes.
5. Remove veggies from heat, pull cornbread from oven
6. Mix spices into veggie mixture, crumble in the cornbread and blend. Pour into skillet or baking dish and place back in oven until top has browned, about 15-20 minutes.
7. Remove, and enjoy.
Lastly, a crowd-pleaser dessert.
Drunken Apple Pie with Bourbon Glaze
Now—don’t worry. The bourbon cooks all out in the pie, and if you want to make it kid-friendly, replace the bourbon in the glaze with some maple syrup.
- 2 premade pie crust (or use your favorite pie crust recipe)
- 2 tbsp unsalted butter
- 6-8 apples, mix of your favorite
- ½ lemon juiced and zested
- ½ cup brown sugar
- ½ cup white sugar
- 2 tsp cinnamon
- ½ tsp salt
- 1 tsp vanilla
- ½ tsp nutmeg
- 1.5 oz Bourbon or Whiskey
- 1 tbsp Bourbon (replace with Maple Syrup to make kid-friendly)
- ¼-1/2 cup powdered sugar
1. Cut and core your apples; you can peel your apples if you like.
2. As you cut your apples, place in a bowl with lemon juice, toss often to help from browning.
3. Add your bourbon and apples to a deep pan or Dutch oven, over medium heat, cover and let apples cook 5 minutes. This will allow the apples to soften and juices release. Simmer until liquid reduces by half.
4. Add remaining pie filling ingredients and make sure apples are well covered in seasoning.
5. Set aside to cool.
6. Roll out your pie crust and place in 8-9” round pie baking dish, fill with apple pie filling, place your top crust on. You can do a lattice or full top. Just make sure you cut a vent.
7. Brush top with egg wash and sprinkle with raw sugar.
8. Bake at 425 degrees for 20 minutes, then lower heat and bake at 375 for 30-40 minutes until crust is browned and filling is bubbly. Set pie aside to cool.
9. In bowl, mix bourbon with ¼ cup powder sugar, whisk until smooth. Add more powder sugar is needed until you get a consistency like glue.
10. Fill a piping bag and drizzle over finished pie. Serve with ice cream or just enjoy.
Enjoy the holidays with your loved ones this year. From us to you, we hope you have a great time in the woods with your family.
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