Our meat department manager, Dave Howe has been working hard the last few weeks to coordinate getting the freshest local turkeys available for your Thanksgiving meal!

Dave has some great tips on how to cook the perfect fresh turkey:

• Cook uncovered for the first 30-45 minutes at 425. This will give you a crisp skin and seal in the juices.
• Cover and turn down to 350 for the remaining time.
• Bake 12-15 minutes per lb. at 350.

Also, check out our recipe for how to cook a slow-roasted turkey.

Over the years, I’ve come to love many of the recipes my family cooks for Thanksgiving. While I do have many favorite recipes I’d never want to replace, I’ve enjoyed spending the holidays with my husband’s family and learning their cooking secrets and favorite recipes. I’ve shared a few of my family’s favorite recipes, as well as some newly acquired recipes.

Challah Bread
From my sister-in-law, Meg

Photo courtesy of www.allrecipes.com

Mix together:
2 T. yeast
3/4 c. sugar
2 c. warm water
Allow yeast to activate

Add in:
1/2 cup oil
2-3 eggs
7-8 cups flour
2 tsp. salt
Knead together and allow to rise in a warm place 1 hour in a greased bowl.

Divide into 6 balls and roll into ropes. Butter each rope and brain into loaves. Use egg wash if desired. Bake at 350-375 for 30-45 minutes.

Sweet Potato Casserole
From my mom’s recipe box

Sweet Potato Filling
4 cups sweet potatoes, peeled, cooked and mashed
1/3 c. butter
2 eggs
2 T. sugar
1/2 c. milk

Topping Ingredients:
2/3 c. coconut
2/3 c. pecans
3 T. flour
2/3 c. brown sugar
3 T. melted butter

Mix the potato filling ingredients together. Sprinkle the topping mix on top and bake at 325 for 1 hour.

Photo courtesy of Whole Foods

Garlic Mashed Potatoes
From my mom’s neighbor, Lindsey

8 potatoes, mashed
4 oz. cream cheese
4 t. soft butter
1 tsp. minced garlic
salt & pepper
Parmesan cheese

While potatoes are cooking, mix together cream cheese, butter and sour cream. When potatoes are done, drain and add cream cheese mixture, garlic, salt & pepper. Mix together well while mashing potatoes. Put in serving bowl and sprinkle with parmesan.

Slow Roasted Turkey
From my sister-in-law, Kathy

Photo courtesy of Microsoft

Rub outside with olive oil
Sprinkle with all-purpose seasoning
Put in breast-side down
Cook in a 350 preheated oven for 1 hour
Turn oven down to 185
Cook 3x longer than normal roasting. (Can cook extra 3-6 hours w/out being overdone.)

Pumpkin Apple Pie
Recipe & photo courtesy of Whole Foods Market

Ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)

Photo courtesy of Whole Foods

Direction
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top. Bake for 10 minutes, then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely before cutting into slices.

Grilled Potatoes with Chevre & Cilantro Vinaigrette

I discovered this recipe in Delicious Living Magazine last month and fell in love with the combination of flavors. We just started carrying goat cheese again from Amazing Acres goat dairy, and the grill pan gives the potatoes those delicious grill marks without the hassle of the outdoor grill. You don’t have to break the budget by purchasing a grill pan, either. I was able to find one that I love for only $17.99 at Ikea.

I’m always a fan of quick recipes involving potatoes since we gave up our microwave this summer. (I’m not terribly opposed to the idea of a microwave, but ours got misplaced during our move and I haven’t really found the need to replace it yet.

Photo courtesy of Delicious Living.

Potatoes
2 pounds medium red-skinned potatoes
Olive oil, for brushing
2 cloves garlic, crushed
2 oz. Amazing Acres chevre (goat cheese) crumbled

Cilantro Vinaigrette
1 large clove garlic
1/2 cup fresh basil
1 tsp. toasted cumin seeds, or 1/2 tsp. ground cumin
1 tsp. toasted fennel seeds
1/2 tsp. crushed red pepper flakes
1/4 tsp. sea salt
2 tbsp. apple cider vinegar or white wine vinegar
1/4 cup extra virgin olive oil

1. Place all vinaigrette ingredients in a blender and puree, adjust seasoning with more salt and pepper, if desired. (Makes 1/2 cup).

2. In a large pot of salted water, gently simmer potatoes until just turning soft, about 10-15 minutes. Drain, rise with cool water, drain again and slice into 1/2 inch-tick rounds. Brush with olive oil and season with crushed garlic, sea salt and freshly ground black pepper.

3. Oil a grill pan; then pre-heat grill. Grill potatoes until nicely browned, 20-25 minutes. Transfer to a serving platter, top with goat cheese, and ladle dressing over all.

Curried Butternut Squash with Cranberries and Toasted Coconut

This dish makes a great side for your holiday or everyday meals. Fresh ginger gives it a little bit of a kick, and also will help relieve any headaches or muscle aches!

2 small or 1 large butternut squash (about 2 lbs. total)
2 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and grated
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 tsp. ground cinnamon
1 tsp. curry powder
2 tsp. chili powder
3 tablespoons unsweetened shredded coconut, lightly toasted
2 tablespoons dried cranberries

1. Preheat oven to 375. Cut and peel squash, chop into 1-to-2 inch pieces. Place in a large bowl, salt and pepper to taste, and add remaining ingredients except coconut and cranberries; toss well to coat. Pour into a large glass casserole dish and bake for about an hour, stirring once or twice.
2. Top with toasted coconut and dried cranberries before serving.

All recipes courtesy of Delicious Living.