See Reheating Instructions for sides and fully cooked meats
Dry Brine for a 20lb Turkey
- Prepare at least one day ahead of cooking.
Unwrap the turkey and remove the neck and giblets (reserve if you are making your own gravy). Pat dry with paper towels. Combine salt, sugar, pepper and herbs in a bowl and mix well. Rub all over the turkey, under the skin and inside the cavity. Place in a brine or roasting bag (or plastic wrap) on a rimmed baking sheet and refrigerate, at least 8 hours or overnight. Tent with foil before roasting.
1 cup Kosher salt (We use Diamond brand which is less salty than Morton’s)
¼ cup brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried sage
Turkey Roasting Instructions
For a 20lb Turkey
- Preheat oven to 325°. One hour prior to cooking, remove bird from refrigerator, and pat dry with paper towels if roasting a wet-brined. Tuck wings behind back.
- Scatter vegetables on the bottom of an open roasting pan. Place Turkey on top of the vegetables, breast side up.
- Mix pepper and herbs into the melted butter and brush herb butter all over the bird and under the skin of the breast.
- Place in preheated oven and roast approximately 15 minutes per pound. There is no need to turn the bird or baste it. In fact, the less you open the oven door the better.
- For delicious gravy, pour 2 cups of wine over the bird after 2 hours of roasting.
- The total roasting time should be approx. 3 ½ hours. Start testing for doneness after 3 hours. If the skin is getting too dark, place a piece of foil over the breast for the remainder of the cooking time. Cook until internal temperature of the bird at the thickest part of the thigh (avoid touching the bone) reaches 165°F. Remove bird from oven, place on platter and tent with foil. Let rest for 15 to 30 minutes before you begin carving the turkey.
One Instant-Read thermometer
One 20 pound Turkey, patted dry
2 carrots, washed and cut into 1 inch pieces
2 stalks of celery, washed and cut into 1 inch pieces
2 yellow onions, peeled and sliced
1 stick of butter melted
1 teaspoon freshly ground pepper
1 teaspoon ground sage
1 teaspoon dried thyme
½ teaspoon paprika
- Preheat oven to 425°. Toss squash in 3 tablespoons of olive oil and place in one layer on a rimmed baking sheet. Sprinkle with salt and roast approximately 25 minutes or until tender. Stir halfway through.
- On medium heat, heat 3 tablespoons of olive oil in a sauté pan and add drained leeks, celery and 1 teaspoon salt. Stir and sauté until softened, about 5 minutes, and add wine. Increase heat to medium high and let wine reduce by half. Remove from heat.
- Place bread stuffing in a large bowl and add roasted squash, celery-leek mixture, herbs, 2 teaspoons salt and ½ teaspoon freshly ground black pepper. With a large spoon, mix to combine and add stock and stir until all bread is softened.
- Place in an oiled 9” x 13” baking dish and drizzle the top with 2 tablespoons of olive oil.
- At this point, you can cover and refrigerate stuffing for 3 days.
- When ready to serve, remove from refrigerator, uncover and place in a preheated 350° oven, for approximately 30 minutes or until the top is golden brown and it is heated through.
- 8 tablespoons New Seasons Market Extra Virgin Olive Oil, divided
- 5 pounds butternut squash, peeled and cubed (6-8 cups)
- Kosher salt and freshly ground black pepper
- 2 medium leeks, light green and white portion, sliced and soaked in cold water
- 2 cups diced celery, diced (about 4 large stalks)
- 1 cup New Seasons Market Partners in Crime Pinot Gris wine
- 1 bag (16 ounces) New Seasons Market Artisan Bread Stuffing (broken into small pieces) or 16 ounces Gluten Free Bread Stuffing
- 3 tablespoons chopped fresh thyme or sage, or a combination
- 1 quart vegetable stock or mushroom stock
Sausage Apple Bread Stuffing
- Heat a large skillet over medium heat and cook pork sausage about 10 minutes, breaking into smaller pieces.
- Place bread stuffing in a large bowl and pour cooked sausage and pan drippings on top. Mix and let rest while flavors soak in.
- Add butter to skillet and sauté onions and celery with a dash of salt over medium heat until soft, about 5 minutes, then add apples and continue to sauté for 4 more minutes. Remove from heat and add to bread mixture.
- Add thyme, sage, parsley and cranberries in cider, to the bread mixture. Add 2 teaspoons of salt and ½ teaspoon of pepper. Mix to combine. Continue mixing while slowly adding in 4 cups of stock until all bread is evenly soft. Taste and adjust seasoning with salt and pepper.
- If using eggs, add to stuffing and mix well to combine. The eggs are not necessary, but act as a binding agent to hold stuffing together and create a moister texture.
- Place stuffing in buttered 9’ x 13” baking dish, and gently pat down. Dot with butter bits. At this point you can cover and refrigerate stuffing for up to 3 days.
- Place in preheated 350° oven and bake for 35 to 45 minutes or until heated through (a kitchen thermometer should read at least 165°F) and golden on top.
- 1 pound bulk New Seasons Market Country Sage pork sausage
- 1 bag (16 ounces) of New Seasons Market Artisan Bread Stuffing (broken into small pieces) or 16 ounces of Gluten Free Bread Stuffing
- 2 tablespoons butter
- 2 medium onions, diced
- 4 large stalks celery, diced
- Kosher salt and freshly ground pepper
- 2 Pink Lady or Envy apples, washed, cored and diced
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- ½ cup dried cranberries, plumped in 1 cup warm apple cider
- ½ cup chopped parsley
- 1 quart chicken or turkey stock
- 2 eggs, beaten (optional)
- 4 tablespoons butter, cut into small bits
Mashed Potatoes with Blue Cheese and Celery Root
- In a saucepan, melt butter, add shallots and cook until caramelized, about 8-10 minutes.
- Cook vegetables in saucepan of boiling salted water until tender, about 20 minutes.
- Drain and transfer to heavy-duty mixer fitted with whisk attachment.
- Beat potatoes and celery root until mashed.
- Add cheese, shallots and butter; beat until butter melts.
- Mix in milk & season with salt and pepper.
- 5 Large unpeeled Yukon Gold potatoes cut in 1.5" pieces
- 1 Celery root, peeled and cut in 1" pieces
- 1/4 Stick of butter for frying
- 4 Medium shallots, diced
- 1/3 lb. Blue cheese, such as Rogue blue or Gorgonzola
- 2 tbls Butter
- 1/3 cup Milk
Brussels Sprouts with Bacon and Raisins
- On medium heat, sauté bacon until crisp.
- Add shredded sprouts, shallots, and raisins.
- Sauté until sprouts are limp and tender.
- If too dry, add some broth and continue cooking.
- Serve with a drizzle of balsamic vinegar.
- 1 lb Brussels sprouts, washed and shredded
- 4 pieces bacon, rough chop
- 1 shallot, finely diced
- 1/4 cup golden raisins
- 1/4-1/2 cups chicken broth
- Balsamic vinegar
Spinach, Apple and Pecan Salad
- In a large serving bowl, whisk together the oil, vinegar, mustard, sugar, salt and black pepper until thick and emulsified.
- Add apple and onion and toss to coat.
- Add spinach and pecans and toss again. Serve.
- 1/3 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 large sweet-tart apple, cored and thinly sliced
- 1/4 cup thinly sliced red onion
- 1 pound spinach leaves
- 1/2 cup chopped toasted pecans
Oregon Salad with Pears and Hazelnuts
- Place greens in a large salad bowl with half of the diced pears and half of the hazelnuts.
- Drizzle with ¼ cup dressing and gently toss greens. May need to add more dressing to evenly coat the greens.
- Divide on four salad plates and garnish each with remaining pears, hazelnuts and crumbled cheese.
- Finish with freshly ground pepper.
- 4-5 ounces of mixed Spring greens or Arugula
- ¼ to 1/3 cup New Seasons Market Red Wine Vinegar & Shallot Dressing
- 1 ripe Bartlett or Concorde pear, cored and diced, divided
- ½ cup Albina City Sweet and Salty Hazelnuts, roughly chopped, divided
- 2 ounces Rogue Oregon Blue Cheese or fresh goat cheese, crumbled
- Freshly ground black pepper
Fresh Green Bean and Crispy Onion Casserole
- Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes.
- While beans are cooking, ready a large bowl full ice and water. Drain beans and plunge into the ice bath to stop the cooking.
- Drain and set aside.
- Melt butter in a 12-inch cast iron skillet over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to release some of their liquid, approximately 4 to 5 minutes. Add garlic and nutmeg and continue to cook for 2 minutes. Sprinkle the flour over the mixture, cook 1 minute then add broth and simmer for 1-2 minutes. Decrease heat to medium-low and add the half and half. Cook until the mixture thickens, stirring occasionally, for approximately 6 to 8 minutes.
- Remove from heat and stir in ½ cup of the onions and the green beans.
- Sprinkle the remaining onions over the top. Place in the oven preheated to 400°and bake until bubbly- about 15 minutes.
- Make Ahead: If you are making this dish ahead of time, follow instructions thru step 5. Transfer to a 9” x 9” baking dish, let cool a bit, then cover and refrigerate for up to 2 days. When ready to bake, remove cover, sprinkle with the remaining onions and place in an oven preheated to 350° for 20 minutes or until bubbly and heated through.
- 2 tablespoons plus 1 teaspoon, Kosher salt
- 1 pound fresh green beans, rinsed, trimmed and cut into thirds
- 2 tablespoons unsalted butter
- 12 ounces Cremini mushrooms, sliced
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- ¼ teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1 ¼ cup crispy onions, divided
Ginger-Lime Smashed Yams
- Preheat oven to 350°. Prick yam skins with a fork and place cut side down on two foil-lined rimmed baking sheets. Roast yams, rotating sheets halfway through, until very tender when squeezed, 50-80 minutes. Let cool on sheets.
- Peel and discard skin from yams and place flesh in a large bowl. Smash yams with a potato masher or large fork. Add coconut cream (or butter), 2 teaspoons of Kosher salt, grated gingerroot, lime juice and 6 turns of pepper to the yams. Stir to combine, taste and adjust seasoning.
- If eating immediately, place in a saucepan and gently reheat on the stovetop, stirring constantly as to prevent scorching the yams. Serve and garnish with cilantro.
- May be made up to 3 days ahead and refrigerated in a covered 8 x 8 (2 quart) baking dish. Reheat in a 350° oven for 20 to 30 minutes and garnish with chopped cilantro.
- 5 pounds Jewel or Garnet Yams, washed and halved lengthwise
- Kosher salt, to taste
- 6 tablespoons New Seasons Market coconut milk (or melted butter)
- 4 tablespoons freshly grated gingerroot
- Freshly ground pepper to taste
- 6 tablespoons fresh lime juice
- ½ cup chopped cilantro
Savory Sweet Potato Casserole
- Preheat oven to 350°. Prick potato skins with a fork and place cut side down on two foil-lined rimmed baking sheets. Roast potatoes, rotating sheets halfway through, until very tender when squeezed, 70-90 minutes. Let cool on sheets. If serving the casserole immediately, increase oven to 400°.
- While potatoes roast, in a small saucepan over medium heat, cook half of rosemary and half of sage in 6 tablespoons of butter, stirring occasionally, until butter foams, then browns and herbs are golden and crisp, about 4 minutes; let cool. Add Panko (or breadcrumbs), pecans, 1 teaspoon of Kosher salt and a few cracks of pepper, stir and transfer to a small bowl.
- Scoop out flesh from potatoes and transfer to a large bowl (discard skins). Add the remaining half of the fresh rosemary and fresh sage to the potatoes.
- Heat 2 tablespoons of butter in the same saucepan over medium. Add shallots and ½ teaspoon Kosher salt, cook, stirring often until translucent and golden around the edges, about 5 minutes. Add cream and nutmeg and bring to a simmer. Remove from heat and let cool 10 minutes, then carefully blend with an immersion blender (or place in a blender and puree). Transfer mixture to the potatoes and add parmesan cheese. Blend with immersion blender, taste and adjust seasoning and then blend in eggs until light and smooth.
- Transfer potato mixture to a shallow 2-quart baking dish, smoothing top. Using a spatula, create some peaks and valleys. Top with breadcrumb mixture. Bake casserole until top is golden and crisp, 25-30 minutes. Let cool 10 minutes before serving.
- 5 pounds medium sweet potatoes, washed and halved lengthwise
- 1/3 cup rosemary leaves, chopped and divided in half
- 1/3 cup sage leaves (about 30) roughly chopped, and divided in half
- 6 tablespoons unsalted butter
- 1 ½ cups Panko or coarse breadcrumbs
- ½ cup chopped pecans
- Kosher salt, freshly ground pepper
- 2 tablespoons unsalted butter
- 1 ½ cups chopped shallots (4 small or 2 large shallots)
- 1 cup heavy cream
- ¼ teaspoon grated nutmeg
- 1 cup (3 ounces) finely grated Parmesan cheese
- 2 large eggs, blended
Slow Cooker Mulled Wine
- Combine wine, cider, honey, cinnamon sticks, zest, juice, cloves and star anise in slow cooker.
- Cover and cook on low heat for 2-3 hours, or until heated.
- Pour into mugs and garnish with orange peels.
- 1 bottle New Seasons Partners in Crime Red wine
- 4 cups apple cider
- 1/4 cup honey
- 2 cinnamon sticks
- 1 orange, zested and juiced
- 4 whole cloves
- 3 star anise
- 4 oranges, peeled