Courtesy of www.BELLSFOODS.com
“What’s our secret to moist, delicious turkey? Bell’s Seasoning Butter! It’s a luscious combination of salted butter and our classic Bell’s Seasoning. Spread it under and over the skin of your turkey to create a bird that bastes itself.”
1/4 lb. salted butter, softened
4 tsp. Bell’s Seasoning, divided plus more for seasoning turkey
2 tsp. Kosher salt, divided
2 tsp. ground black pepper, divided
12-15 lb. fresh whole turkey or frozen whole turkey, thawed
3 apples, quartered
2 onions, quartered
- Preheat oven to 350°F.
- Combine softened butter with 2 teaspoons Bell’s Seasoning, ½ teaspoon salt and ¼ teaspoon pepper in small bowl; set aside. Liberally season outside of the turkey with 1 teaspoon each salt and pepper.
- Starting at neck opening, gently loosen skin on turkey and evenly spread 2/3 of the butter mixture under skin.
- Toss apple and onion wedges with remaining 2 teaspoons of Bell’s Seasoning and remaining salt and pepper. Stuff all but one apple into the cavity. Stuff remaining apple into the neck cavity. Tie legs together with kitchen string.
- Arrange turkey, breast side up, in a large shallow roasting pan with rack; rub remaining butter mixture over outside of turkey. Sprinkle additional Bell’s Seasoning evenly over the top of the turkey.
- Roast for 10 minutes per pound, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 165°and skin is browned and crispy. Let stand covered loosely with foil 30 minutes before carving
From Little Leaf Farms
1 medium-size fennel bulb
2 large oranges, peeled and sliced
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons kosher salt, divided
2 pounds fresh asparagus
1 1/2 cups dried pink lentils, rinsed
2 cups coarsely chopped Little Leaf Spring Mix lettuce
3 tablespoons Champagne vinegar
1 tablespoon finely chopped shallots
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
Rinse fennel thoroughly. Trim and discard root end of the bulb. Trim stalks from the bulb, and chop fronds to equal 1/4 cup; reserve stalks & remaining fronds for another use. Thinly slice bulb and toss with oranges, pepper, and 1/2 tsp. salt. Cover and let stand until ready to use.
Meanwhile, cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends. Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Add asparagus and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry.
Bring 3 cups water and remaining 1/2 tsp. salt to a boil in a saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low and cook, stirring often; 8 to 10 minutes or until crisp-tender. Drain well and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.
Combine lettuces, asparagus, fennel mixture and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture
1 1⁄2 cups wild rice
1 1/2 BOU Vegetable or Chicken flavored Bouillon Cubes (Makes 3 cups of stock)
Kosher salt and freshly ground black pepper
2 Tbsp grapeseed oil
1 lb sweet pork sausage
3 stalks celery, thinly sliced
1 yellow onion, small dice
2 apples, medium dice
4 sprigs thyme, leaves picked and roughly chopped 6 sage leaves, chiffonade
1 cup walnuts, toasted and roughly chopped
2 Tbsp butter, cut into cubes
Preheat oven to 350 degrees F. Place the wild rice in a medium pot and pour in the vegetable or chicken stock.
Add a big pinch of salt. Bring to a boil, cover, and reduce heat to a simmer. Cook until the rice no longer has a bite, about 50 minutes, adding a little more water as necessary to keep the rice covered. Drain and transfer to a large mixing bowl.
Place a large saute pan over medium heat and add a thin layer of grapeseed oil. Add the sausage to the pan, breaking it up with a wooden spoon as it browns. Once the sausage is completely cooked through, use a slotted spoon to transfer it to the bowl with the wild rice.
Add the celery and onion to the pan and add a pinch of salt and pepper. Sauté over medium heat, stirring occasionally, until the vegetables are tender. Add the apples and continue cooking until they’re softened, about 2-3 minutes. Stir in the herbs.
Add the vegetable mixture to the wild rice and stir in the walnuts. Taste the stuffing for seasoning, adding salt & pepper as necessary. Transfer to a casserole dish, dot with butter, and place in the oven. Bake for about 10 minutes or until warmed through.
1 lb Brussels sprouts
3 Tbsp olive oil
1 Tbsp melted butter
1 Tbsp Urban Accents Balsamic & Roasted Onion seasoning
Preheat oven to 350°F. Trim the stem of the Brussels sprouts and remove any yellow leaves. Cut in half and place in a single layer on a rimmed baking sheet. In a small bowl, combine olive oil, melted butter, and seasoning. Drizzle over Brussels sprouts and toss to coat evenly. Roast for 25-30 minutes or until tender and slightly charred, turning halfway through roasting.
Try this seasoning blend & recipe with potatoes and other root veggies… delicious! Each package makes three batches of roasted veggies
…Or just whisk it with olive oil for an easy vinaigrette!
Winning recipe: Ring Bros. Marketplace’s Chili Cook-Off
2lbs ground sirloin
1 sweet onion
1 clove of garlic
1 green bell pepper
1 red bell pepper
2 cans diced tomatoes
2 cans red kidney beans (drain one can)
2 heaped tablespoons chili powder
1 heaped teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon salt
1 heaped teaspoon cinnamon
4 tablespoons parmesan cheese
1 16oz can of lager beer
- Fry bacon in a deep skillet.
- Remove bacon (keeping grease in skillet) and set aside.
- Brown ground sirloin and break up into small pieces. Drain ground sirloin and set aside.
- Chop (as desired) green bell pepper, red bell pepper, onion, and mince a clove of garlic.
- In a large crock pot, add all ingredients and pour approximately 8-10oz of beer over the top.
- Mix all the ingredients and simmer on low for at least 4 hours or until ingredients cook down (the longer the better)