Updated: Nov 22, 2021
Everyone is in anticipation of the fall season! Chilly days are ahead of us, most importantly your fall-time favorites during Thanksgiving!
Here at Sorrento, we have handpicked these recipes as the best ones to have during the festivities. Ready? Let’s get cooking!
Preheat the oven to 350°F. Combine butter, chopped thyme, and chopped sage in a bowl. Season with salt and pepper. Place thyme sprig, sage sprig, carrots, celery, onion, turkey neck, and 2 cups of water in a roasting pan; top with a roasting rack.
Loosen skin under the turkey breasts and rub butter mixture under skin. Season turkey, including cavity, generously with salt and pepper; place on a roasting rack. Tie legs together with kitchen twine and tuck wings under.
Roast, basting every 30 minutes and adding more water to the pan if vegetables begin to scorch, until an instant-read thermometer reaches 165°F when inserted into the thickest part of the thigh, 2 to 3 hours. Gently tilt the turkey to release any juices from the cavity into the pan. Transfer turkey to a cutting board; let rest 30 minutes before carving. Scrape brown bits from bottom of pan and reserve drippings and turkey neck for gravy.
This Thanksgiving highlight is perfectly-seasoned and flavorful in every bite!
Melt butter in a 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter for 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
Gently toss celery mixture and remaining ingredients, using a spoon, until bread cubes are evenly coated.
Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease a 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in a casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
This powerful Thanksgiving side is always on our must-make list!
Cut your potatoes into the same sized pieces to ensure they all cook evenly and at the same time.
Boil potatoes in salted water until JUST fork-tender. Try not to over cook too much as they can become quite sticky or gluey when overcooked.
Sauté garlic in some butter until fragrant.
Drain potatoes and add in the hot milk, cooked garlic, remaining butter and sour cream.
Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. You can also use an electric hand mixer beater to ensure a smoother consistency. Beat just enough for them to smooth out while being extra careful not to over beat as they may become gluggy.
Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.
Combine water, olive oil, honey, salt, flour, yeast, and water in a large bowl. Mix well and knead for 10-15 minutes until the dough is elastic.
Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise once for 1 hour in a warm place, until the dough has doubled.
Preheat the oven to 375˚F (190˚C). Cut the dough into 8 portions and shape into balls.
Place balls onto a greased cast-iron pan and cover for 30 additional minutes with a towel or plastic wrap. Uncover and brush each with egg wash.
Bake for 15-20 minutes, or until the tops are golden brown. Enjoy!
Just like the stuffing, these ultimate Thanksgiving sidekicks will complete your festive celebration.
Arrange an oven rack in lowest position and heat the oven to 425°F. Place the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl and whisk until combined.
If making 2 (9-inch) pies: Divide the filling between 2 blind baked 9-inch pie shells. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 15 to 20 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
If making 1 (9-inch) deep dish pie: Pour the filling into an unbaked 9-inch deep dish pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake until a knife inserted in the center comes out clean, 35 to 40 minutes more. Let cool on a wire rack for 2 hours. Serve immediately or refrigerate until ready to serve.
Capping off the celebration with Pumpkin Pie is perfection!
Getting Your Home Ready for Thanksgiving
Cooking meals, or even re-organizing your home during Thanksgiving is really a lot of work. With that said, don’t overwork yourself and allot time to relax and recharge by having a roll!
Sorrento Farms has a wide variety of products that can help your R&R go to the next level.