Featured Recipes

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Bird Size

Match the size of your Thanksgiving turkey to the size of your crowd. Smaller birds fit in the refrigerator better and are easier to handle. If you’re hosting a big crowd and have two ovens, consider roasting two smaller birds instead of a large one (this also gives you a good excuse to try two kinds of stuffing). Some cooks look forward to turkey leftovers as weekend fare; others prefer to serve just enough to feed the guests at
the feast.

Turkey Math

For birds under 16 pounds, figure at least 1 pound of turkey per person. For birds 16 pounds and heavier, figure a bit less since there’s more meat in proportion to bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.

Prepare

For birds under 16 pounds, figure at least 1 pound of turkey per person. For About an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit. This takes the chill off the meat, which helps the meat cook faster and more evenly, and it dries out the skin, which promotes browning and crisping. Optional Extras - Rub minced herbs or ground spices into (or beneath) the skin for more flavor, place a few halved lemons or garlic cloves inside the cavity of the turkey.

Roast

For birds under 16 pounds, figure at least 1 pound of turkey per person. For Set the oven temperature to 400 degrees. The turkey will spend the first 20 minutes at 400 degrees uncovered. After the first 20 minutes, tent the turkey with foil, drop the temperature to 350 degrees and cook for 20 minutes per pound. Start checking the temperature of your turkey about half-way through the scheduled cooking time to gauge how fast it’s cooking. Check the Temperature - To make sure that turkey is fully cooked through and through, check its temperature in three places: the breast, the
outer thigh, and the inside thigh. The turkey will continue to cook once it’s removed from the oven and given time to rest. We recommend you pull the turkey once it’s reached 160 degrees so that it rises to a safe 165. Rest your bird for at least 20 minutes.

Rest

Lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for 20 minutes or so. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.

Ingredients - Serves 10

• 18 small new red potatoes (about 3 lb.), unpeeled, halved
• 1 teaspoon salt
• 2 tablespoons olive oil
• Dash pepper
• 1 cup warm milk

Preparation

1. Place potatoes in large saucepan; add enough water to cover. Add 1/2 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
2. Mash potatoes with potato masher. Add butter, pepper and remaining 1/2 teaspoon salt; continue mashing, gradually adding enough milk for desired consistency.

Ingredients - Serves 6

• 1 pound breakfast sausage
• 3/4 cup chopped onion
• 1 1/2 cup finely diced celery
• 3/4 cup margarine, melted
• 1/2 cup shredded carrots
• 2 boxes of stuffing mix

Preparation

1. Cook sausage and drain
2. Saute onions, carrots and celery in margarine until onion is tender. Do Not Brown.
3. Put in a big bowl and add stuffing and seasoning packet from Stuffing Mix. Mix well and serve.

Ingredients - Serves 6

• 1(10.5 ounce) cans Campbell’s Condensed Cream of Mushroom Soup
• 1/2 cup milk
• 1 teaspoons soy sauce
• dash black pepper
• 4 cups cooked cut green beans
• 1 1/3 cups French’s French Fried Onions
• (double recipe for larger group)

Preparation

1. Stir soup, milk, soy sauce, pepper, beans and 2/3 cups onions in 1 1/2 qt. casserole.
2. Bake at 350 degrees F. for 25 minutes or until hot. Stir.
3. Top with remaining onions. Bake for 5 minutes more.

Ingredients - Serves 6

• 6 sweet potatoes, peeled and cubed
• 3/4 cup milk
• 1/2 cup butter
• 3/4 cup maple syrup

Preparation

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
2.  With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

Ingredients - Serves 6

• 1 Butternut Squash
• 1 cup chopped red onion
• 2 tablespoons olive oil
• 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
• 1/3 cup sweetened dried cranberries (such as Craisins®)
• 1/3 cup chopped pecans (optional)

Preparation

1. Preheat oven to 450 degrees F. Lightly grease a baking sheet.
2. Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
3. Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
4. Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
5. Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Ingredients - Serves 4

• 1 2 lb  Certified Angus Beef ^® top round London Broil
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/2 cup soy sauce
• 1/4 cup sriracha sauce
• 2 tablespoons bourbon
• 1 1/2 teaspoons minced fresh garlic
• 1 1/2 teaspoons minced fresh ginger

Preparation

1. In a medium mixing bowl, whisk together brown sugar, honey, soy sauce, sriracha, bourbon, garlic and ginger until sugar has dissolved. Pour mixture into a zipper-locking plastic bag with London broil; refrigerate overnight.
2. Position oven rack under broiler and preheat to broil. Remove roast from marinade; reserve remaining marinade. Pat dry and place in broiler pan, broil for 4-5 minutes. Flip and broil an additional 4-5 minutes (125-130°F internal temperature for medium rare).
3. In a small saucepan, over medium-high heat bring reserved marinade to a boil. Reduce heat to low; simmer 10 minutes while roast rests on a carving board. Slice thinly against the grain and serve covered with warm sauce.

Ingredients - Serves 8

• 1 (2 1/2 lb) Certified Angus Beef ^® Center Cut Chuck Roast
• 1 1/2 teaspoons chipotle chili powder
• 1 tablespoon vegetable oil
• 1 (14 1/2-ounce) can diced tomatoes with green chiles, undrained
• Prepared cornbread or corn muffins

Preparation

1. Press chili powder evenly onto all surfaces of chuck roast. Heat oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
2. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is    fork-tender.
3. Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.
4. Carve roast into thin slices; top with sauce. Serve with cornbread.

Ingredients - Serves 4

• 1 pound Certified Angus Beef Sirloin Steak 
• 1 cup long grain rice
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 teaspoons corn starch
• 1 teaspoon fish sauce
• 1 teaspoon toasted sesame oil
• Juice and zest of 1 lime
• 2 tablespoons peanut or canola oil, divided
• 8 ounces snow peas
• 1 yellow or red bell pepper, seeded and thinly sliced
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped fresh garlic
• 1/2 teaspoon crushed red pepper flakes

Preparation

1.  Prepare rice according to package directions; keep warm.
2. In a small mixing bowl, whisk together soy sauce, honey, corn starch, fish sauce, sesame oil, lime zest and juice; set aside.
3.  Heat 1-tablespoon peanut oil in wok or large skillet. When oil is hot, add half of steak strips and stir-fry 2 to 3 minutes. Remove strips from skillet and repeat with remaining strips.
4. Add snow peas and bell peppers to skillet, stirring often 1-2 minutes until they begin to soften. Stir in ginger, garlic and red pepper flakes followed by stir fry sauce. Stir in steak strips; serve with rice.

Ingredients - Serves 6

• 2 1/2 pounds Certified Angus Beef ^® stew meat, cut into 1/2-inch pieces
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 24 ounces (3-cups) beef broth
• 1 (20-ounce) jar marinara sauce
• 2 cups fresh green beans, cleaned and cut into 1-inch pieces
• 1 medium zucchini, cut into 1/2-inch cubes
• 1 (9-ounce) container fresh cheese tortellini

Preparation

1. Season beef stew meat with salt and pepper. Add oil to 4-8qt heavy pan or Dutch oven, brown beef and onions in oil, about 5-10 minutes, or until onions are lightly browned.
2. Stir in broth and marinara. Bring to a boil, reduce heat and simmer for 1 hour.
3. Stir in beans and zucchini; simmer five minutes. Stir in tortellini; simmer an additional 8-10 minutes or until pasta is tender. Add additional salt and pepper to taste.

Ingredients - Serves 6

• 1 (3-pound) Certified Angus Beef ® tri-tip roast
• 1/2 cup coarse kosher salt
• 1/2 cup cracked black pepper
• 1/4 cup granulated honey (or granulated raw sugar)
• 2 tablespoons granulated garlic
• 2 tablespoons onion powder

Preparation

1. Combine salt, pepper, granulated honey, garlic and onion powder.
2. Evenly rub tri-tip roast with 3 to 4 tablespoons of spice rub. Store excess Santa Maria spice rub in an airtight container in a cool, dry cupboard.
3. Cover tightly in plastic wrap or zipper-locking plastic bag. Refrigerate at least 2 hours, or overnight for more intense flavor.
4. Preheat oven to 450°F. Place roast in a shallow roasting pan fitted with a rack. Roast 15 minutes, then reduce oven to 325°F and continue cooling approximately 1 hour for medium doneness (135-140°F).
5. Move to a clean cutting board, tent with foil and let rest 10 minutes. Slice thinly against the grain to serve.
6. Santa Maria spice rub recipe yields approximately 2 cups, enough for at least 5 3-pound tri-tip roasts.