Store Bought to Gourmet Thanksgiving
Elevate your Thanksgiving with our “Store Bought to Gourmet” menu—a shortcut to sophistication! Effortlessly gourmet, with a touch of elegance!
Ingredients
| 1 | (12 to 14-pound) JENNIE-O® Fresh All Natural*Young Turkey *Minimally processed. No artificial ingredients, thawed, giblets and neck removed |
| 1 | tablespoon black pepper |
| 1 | large yellow onion, quartered |
| 3 | bay leaves |
| 1 | head garlic, halved crosswise |
| 2 | tablespoons olive oil |
| 2 | tablespoons kosher salt |
Directions
Heat oven to 450°F with oven rack in lower third of oven. Place a roasting rack in a large roasting pan. Pat turkey dry with paper towels.
Season on all sides of turkey with salt and pepper; place onion, bay leaves, and garlic in cavity.
Tie ends of legs together with kitchen twine. Place on rack breast side up. Brush with oil.
Roast 45 minutes. Loosely cover turkey with aluminum foil. Reduce oven temperature to 350°F.
Continue roasting 1½ to 2½ hours or until golden brown and thermometer inserted in thickest portion of thigh registers 180°F. Transfer to cutting board. Rest 30 minutes before carving. Pour pan drippings through fine mesh strainer into bowl; discard solids. Reserve strained drippings for homemade gravy.
Ingredients
| 2 | Blood Oranges, peeled and sliced |
| 1 | large Navel Orange, peeled and sliced |
| 1 | large Grapefruit, peeled and sliced |
| ¼ | cup red onion, thinly sliced |
| 1 | (5-ounce) bag baby arugula |
| Store-bought champagne vinaigrette | |
| ¼ | cup chopped shelled PLANTERS® pistachios |
Directions
Arrange citrus and onion slices on bed of arugula.
To serve, drizzle champagne vinaigrette over salad. Garnish with pistachios.
Ingredients
| Powdered sugar | |
| 2½ | tablespoons unflavored gelatin |
| ½ | cup cold water |
| 1½ | cups granulated sugar |
| 1 | cup corn syrup |
| ¼ | teaspoon salt |
| ½ | cup water |
| 1 | purchased pumpkin pie |
Directions
Generously dust rectangular baking dish, 11x7x2 inches, with powdered sugar. In large bowl place cold water. Sprinkle gelatin on water to soften; set aside.
In 2-quart saucepan over low heat, combine granulated sugar, corn syrup, salt and ½ cup water, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring to 250°F on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable; remove from heat.
Using an electric mixer, beat softened gelatin in bowl while slowly pouring in syrup mixture. Beat on high speed until mixture is white and has almost tripled in volume. Continue to beat on high speed 1 minute. Pour into prepared pan. Sprinkle with powdered sugar, patting lightly with hands. Let stand uncovered at least 8 hours.
Turn pan upside down to remove marshmallow mixture onto board. Cut into shapes with miniature cookie cutters or knife dipped in water to keep from sticking. Decorate pumpkin pie with marshmallows. Use a culinary torch to toast as desired.
Ingredients
| 2 | (20-ounce) packages HORMEL® Homestyle Mashed Potatoes, warmed according to package instructions |
| ½ | cup sour cream |
| ¼ | cup butter, softened |
| 2 | cups shredded cheddar cheese, divided |
| 1 | (12-ounce) package JENNIE-O® Turkey Bacon cooked and crumbled, divided |
| ½ | cup chopped green onions |
Directions
Heat oven to 350°. Spray casserole dish with nonstick cooking spray.
In large bowl, mix together mashed potatoes, sour cream, butter, 1 cup cheese and half of the bacon. Spoon into prepared casserole.
Sprinkle with remaining cheese and bacon. Bake 30 to 40 minutes, or until hot and bubbly.
Top with green onions.
Ingredients
| 2 | (14-ounce) bags frozen pearl onions |
| 1 | (22-ounce) bag frozen Brussels sprouts |
| 2 | tablespoons olive oil |
| Kosher salt and freshly ground black pepper | |
| 2 | tablespoons maple syrup |
| 1 | teaspoon Dijon mustard |
| ½ | cup chopped walnuts, toasted |
| ½ | cup dried cranberries |
| 2 | tablespoons chopped fresh parsley |
| Red pepper flakes, if desired |
Directions
Heat oven to 425°F.
Place onions and Brussels sprouts on baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to combine.
Roast 40 to 45 minutes, or until vegetables are heated through and browned.
In small bowl stir together mustard and maple syrup. Drizzle over top of roasted vegetables. Add walnuts and cranberries. Toss all together. Transfer to a serving dish. Garnish with parsley and red pepper flakes, if desired.
Prep Time
Cook Time
Ingredients
| 1 | (14-ounce) can jellied cranberry sauce |
| 2 | oranges, sliced into supremes |
| Pomegranate arils | |
| Chopped Italian parsley | |
| Salt | |
| Olive oil drizzle |
Directions
Open both ends of jellied cranberry sauce can. Gently push contents out onto cutting board. Slice into 8 equal slices. Arrange cranberry slices and orange slices on serving dish.
Garnish with pomegranate arils, chopped Italian parsley and salt. Drizzle with olive oil.
Ingredients
| 2 | 2 tablespoons olive oil ¼ cup onions, diced 1 garlic clove, minced Pinch nutmeg (20-ounce) packages HORMEL® Macaroni And Cheese Pasta |
| 2 | cups butternut squash puree |
| ¾ | cup shredded cheddar cheese, divided |
| ¼ | cup panko breadcrumbs |
| 1 | tablespoon butter, melted |
| 1 | teaspoon minced sage |
Directions
Heat oven to 375°F. Spray a 2-quart casserole dish with nonstick cooking spray.
In small skillet over medium heat, heat olive oil. Add onions. Cook 2 to 3 minutes or until translucent. Add garlic. Cook 1 minute, or until fragrant. Stir in nutmeg. Remove from heat.
In bowl, gently combine contents of macaroni and cheese packages, squash puree, ½ cup cheddar cheese and onion mixture. Transfer mixture to prepared casserole dish.
In small bowl mix together breadcrumbs, melted butter, sage remaining cheese. Sprinkle over top of casserole. Bake 30 to 40 minutes or until hot and bubbly and breadcrumbs are golden brown.
Ingredients
| 2 | tablespoons vegetable oil |
| 1 | (16-ounce) package JENNIE-O® All Natural Turkey Sausage |
| 1½ | cups chopped onion |
| 2 | cloves garlic, minced |
| 4 | tablespoons butter |
| ¼ | cup white wine |
| 2 | teaspoons minced fresh herbs such as thyme and rosemary |
| 1 | (12-ounce) bag herb-seasoned cubed stuffing mix (about 7 cups) |
| 3 | cups shredded gruyere cheese, divided |
| 5 | eggs |
| 2 | cups half-and-half |
| 1½ | cups prepared chicken broth made with HERB-OX® Chicken Bouillon |
| Kosher salt and freshly ground black pepper |
Directions
Heat oven to 350°F. Butter or spray a 3-quart baking dish.
In large skillet over medium heat, heat oil. Add sausage and onion. Cook 5 to 7 minutes, stirring often and breaking up sausage with back of spoon. Add garlic. Cook 1 minute or until fragrant. Add butter, wine and herbs. Simmer together 2 minutes.
In large bowl place stuffing mix. Stir in sausage mixture. Stir in 2 cups cheese.
In medium bowl, whisk together eggs, half-and-half, chicken broth, 2 teaspoons salt and 1 teaspoon pepper. Pour mixture over stuffing mixture. Stir well. Set aside for 10 minutes, stirring occasionally, until bread has absorbed most of the liquid. Transfer mixture to prepared baking dish. Sprinkle with remaining cheese.
Bake 40 to 50 minutes, or until the top is golden brown and custard is set. Serve hot.
Other Holiday Ideas
Featured In
