Thanksgiving in a Box! Fresh Thyme, Thanksgiving Ideas, Turkey, Box
Step 1 | Make the dressing by whisking the apple pie spice and honey together with the orange juice, vanilla paste, and poppy seeds in a small bowl. Step 2 | Chop the fruit on a cutting board, then add the chopped fruit to a large bowl. Pour the dressing over the fruit, toss the fruit salad with salad tossers, and serve!
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Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper. In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside. Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan.
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Instructions. Heat up a skillet over medium heat, then add the olive oil. Add the onion and season with a pinch of salt and pepper. Cook for 10 minutes, until softened. Add the minced garlic and cook for 1 more minute. Add the green beans and thyme, and season with more salt and pepper.
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Rosemary. This anti-inflammatory herb, which features woody stems and short needle-like leaves reminiscent of those on a Christmas tree, has a distinct lemon-pine flavor and a little goes a long way. Place sprigs of rosemary inside your turkey or remove the leaves and chop it finely with sage and thyme then rub your turkey with the blend.
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Instructions. Preheat oven to 425 degrees F. Lightly oil two baking sheets or coat with nonstick spray. FOR THE STUFFING/DRESSING: Spread bread cubes in a single layer onto the prepared baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
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Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onions and mushrooms and sauté for 2-3 minutes until onions are soft. Add rice and stir well to combine. Add peas, vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes.
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Melt the butter in a skillet, then sauté the onion and celery until softened. In a large bowl, stir together the dried bread cubes, sautéed vegetables, fresh herbs, and broth. Add the eggs last, mixed in with a little broth for easier distribution. Turn the stuffing into a greased 9×13-inch baking dish and dot the top with butter.
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Sauté the aromatics - melt butter in a large skillet over medium heat. Add chopped onions and celery, plus a pinch of salt and pepper. Cook for 5 minutes, then add the garlic and cook for another minute. Toss in the fresh and dry herbs and cook for another couple of minutes to release their flavors.
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Instructions. Preheat the oven to 450 degrees F. Remove the turkey from the refrigerator; let stand at room temperature for 30 minutes. Tuck the turkey wings under the body. Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper to taste in the bowl of a food processor. Blend until smooth.
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Place the turkey breast in a roasting pan on a roasting rack with the skin side facing up. Roast turkey breast in the oven for 20 minutes per pound for bone-in, or 15 minutes per pound for boneless, until the internal temperature in the thickest part reaches 165 degrees F (74 degrees C). (For a 5-pound bone-in turkey breast, that's 1 hour 40.
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Place 1 stick unsalted butter in a small bowl and let sit at room temperature until softened. (If you want to speed things up, grate the cold butter on the large holes of a box grater first.) Add the garlic mixture and smash and stir into the butter until combined.