Thanksgiving Recipes

Basil Pesto Turkey Provided by Wildtree Herbs from Warwick, RI SERVINGS: 10 INGREDIENTS: 1/3 cup Wildtree Basil Pesto                   1/3 cup Roasted Garlic Grapeseed Oil 12-14 pound turkey, fully thawed

PREPARATION: Preheat oven to 400°F. In a small bowl, combine basil pesto and oil. Remove neck and giblets from cavity and pat turkey dry with paper towels. Tie legs with kitchen twine and tuck wings under bird. Rub basil pesto paste all over turkey and under the skin. Place turkey on a roasting rack and bake uncovered until the thickest part of the breast meat registers 160ºF and thigh meat registers 175ºF; about 2 to 2 1/2 hours. Mashed Potato Casserole Serves 6-8 4 pounds russet potatoes, peeled and cut into 1 inch chunks 1/2 cup of half & half 1/2 cup low sodium chicken broth 6 Tablespoons unsalted butter 4 large eggs 2 Tablespoons Onion & Chive Blend Preheat oven to 375 degrees. Bring potatoes (covered with water by an inch) to a boil in a large pot over high heat. Reduce to medium heat and simmer until potatoes are tender, about 20 minutes. Heat half-and-half, broth, butter and Onion & Chive Blend on low heat. Keep warm. Drain potatoes and transfer to a large bowl. Using an electric mixer on low speed beat potatoes slowly adding half-and-half mixture until smooth and creamy. Scrape bowl and beat in eggs one at a time until well blended. Pour into a 2 quart greased baking dish. Bake until potatoes rise and begin to brown about 35 minutes. Let cool about 10 minutes. Make ahead ~ The baking dish with the potatoes can be covered with plastic wrap and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase the baking time by 10 minutes. Alan's Amazing Sweet Potatoes Provided by LINDA YOUNG from WICHITA, KS SERVINGS: 8 INGREDIENTS: 4 medium sweet potatoes, cut into cubes 1/2 cup Wildtree Natural Butter Flavor Grapeseed Oil 2-3 Tablespoons Wildtree Cranberry Spice Blend 1/4 cup unpacked light brown sugar PREPARATION: Pre-heat oven to 375º F.  Place sweet potatoes, Butter Oil and Cranberry Spice Blend in a large bowl and stir to coat. Transfer to a 2 quart baking dish and bake for 45 minutes. Remove from oven, stir and sprinkle brown sugar over potatoes. Return the potatoes to the oven and bake an additional 15 minutes. Calories 220 ; Fat 14 g ; Saturated Fat 1.5 g ; Protein 1 g ; Carb 24 g ; Fiber 2 g  ; Chol 0 mg ; Sodium 35 mg  Toni's Thanksgiving Panini Provided by Wildtree SERVINGS: 2 INGREDIENTS:  2 tablespoons of mayonnaise  2 tablespoons Wildtree Cranberry Spice Blend  2 slices provolone cheese  1/4 pound turkey breast, thinly sliced   3 tablespoons Wildtree Natural Grapeseed Oil     1 package Wildtree Old World Style Focaccia Bread, prepared according to package directions     * 1 1/4 cup and 2 tablespoons water     * 2 tablespoons Wildtree Natural Grapeseed Oil PREPARATION: Mix the mayonnaise with the Cranberry Spice Blend and set aside at room temperature.  In a saute pan over medium-high heat, cook the turkey in the Grapeseed Oil.  Cut the focaccia loaf into 4 slices.  Build a sandwich with the suggested ingredients.  Brush the outside of the sandwich with Grapeseed Oil and saute in a pan until golden brown.