Thanksgiving Recipes

BRINE FOR THANKSGIVING TURKEY

*Brining a turkey helps the meat retain moisture over a long roasting period and imparts a savory flavor to the turkey. *Makes Enough for a 15-20 pound bird

INGREDIENTS • 3 Gallons Cool Water • ½ Cup Cider Vinegar • 1-1/2 Cup Salt • 1/3 Cup Brown Sugar • 1 Tbls. Black Pepper • 1 Tbls. Dried Sage • 1 Tbls. Dried Thyme • 4 Cloves of Peeled Garlic • ½ Cup Worcester • 1 Large Onion-Quartered

DIRECTIONS Mix all ingredients in a large stockpot and bring to a boil, stirring until salt and sugar have dissolved. Remove from heat and let cool until room temperature.

Place turkey (without innards) in brining bag or container large enough for liquid to cover, then refrigerate for 12-24 hours, turning occasionally.

Pat dry before roasting and roast as usual.

CLASSIC SWEET POTATO CASSEROLE

Serves : 6 – 8 FILLING • 4 Tbls. Unsalted Butter (melted) • 4 Large Sweet Potatoes (approx.. 2 pounds) • ½ Cup Milk • ½ Cup Dark Brown Sugar (packed) • 1 teas. Pure Vanilla Extract • ½ Teas. Salt • 2 Large Eggs

TOPPING ½ cup Flour ½ cup Dark Brown Sugar (packed) 4 Tbls. Unsalted Butter (room temp, not melted) ¼ teas Salt 1 Cup Chopped Pecans

DIRECTIONS Roast unpeeled sweet potatoes until soft. Let cool a bit, then peel and mash.

For the filling: Preheat oven to 350 degrees. Butter a 2 quart baking dish.

Whisk the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and

Eggs in large bowl. Transfer to the baking dish.

Mix everything except the pecans in a bowl, then add the pecans. Spread the mixture over the sweet potatoes evenly. Bake until set in the center and golden on top. Approx. 25-30 mins. Serve hot or at room temp.

Recipes courtesy of Louisville’s own Home Cuisine, who are ready to cook and deliver your Thanksgiving meal. Visit HOMECUISINEONLINE.COM for further info and to order your next meal!