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Home , Cherry pie, Cranberry sauce, Pumpkin pie, Sweet potato pie, Thanksgiving dinner

The holidays might be socially distant this year, but you can be closer than 6ft from your plate. Best Choice offers a variety of essential ingredients to help create a beautiful Thanksgiving spread. In this guide you’ll view tips to help you prepare for Turkey Day with your favorite Best Choice products. This guide is loaded with recipes to help you prepare a delicious dinner! And a few tips to help you with leftovers. Turkey A La Sides: Mashed Potatoes and Sauce Old Fashioned Mac and and Sage Risotto Dinner Rolls Turkey : Pumpkin Thanksgiving 4 ways Turkey A La Orange Prep: 45 minutes Roast/Cook: 4 hours - Serves: 10 1 (10- to 12-pound) Best Choice turkey 3 tablespoons plus 1 teaspoon Best Choice salt 1 tablespoon Best Choice ground black pepper 2 tablespoons finely chopped fresh rosemary leaves 2 tablespoons finely chopped fresh thyme leaves 1 teaspoon Best Choice garlic powder 2 medium oranges, each cut in half 3 tablespoons Best Choice unsalted butter, softened 3 cans (14 ounces each) less-sodium chicken broth 1/4 cup cognac 1 cup Best Choice frozen concentrated orange juice 1/4 cup cold water 1/4 cup Best Choice corn starch

• Preheat oven to 450°. Remove neck, giblets and liver from turkey. Place neck and giblets in large roasting pan; dis- card liver. Tuck wing tips under turkey to hold in place. • In small bowl, combine 3 tablespoons salt, pepper, 1 tablespoon rosemary, 1 tablespoon thyme and garlic powder. Sprinkle 2 teaspoons seasoning mixture inside turkey cavity. Squeeze juice from oranges inside turkey cavity; place orange halves inside turkey cavity. Rub turkey skin with butter; sprinkle remaining seasoning mixture over butter. Place turkey in roasting pan on top of neck and giblets. • Roast turkey 30 minutes or until outside is browned. Reduce heat to 225°. Roast 3 hours longer or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time. Transfer turkey from roasting pan to cutting board and let stand 20 minutes before carving. • While turkey stands, skim fat from roasting pan. Place roasting pan with drippings over medium heat. Add broth and cognac, and heat to simmering. Cook 15 minutes. Strain sauce through fine-mesh strainer and return sauce to roast- ing pan. Heat sauce to simmering and stir in orange juice concentrate and remaining 1 teaspoon salt, 1 tablespoon rosemary and 1 tablespoon thyme. In small bowl, whisk together water and corn starch; whisk into sauce, heat to boiling and boil 1 minute. Remove roasting pan from heat. Remove and discard oranges from turkey cavity. Slice turkey and serve with sauce. Mashed Potatoes Add a flavor boost to your potatoes with these add-ins: Try one (or more) of these mix-ins • Best Choice Butter • Best Choice Milk • Best Choice Cream Cheese • Best Choice Sour Cream • Best Choice Buttermilk • Roasted Garlic • Fresh or Chives • Best Choice Shredded Cheese • Chopped Rosemary/Lemon Zest • Smoked Paprika • Salt/Pepper Dinner Rolls Delicious & Easy! From freezer to oven, these Warm & Soft rolls are ready in just 10 minutes!

Old Fashioned Mac and Cheese

Ingredients 8 ounces Best Choice Elbow Macaroni 1/4 cup Best Choice Butter 3 tablespoons Best Choice All Purpose Flour 1/8 teaspoon Best Choice dry mustard 1/8 teaspoon Best Choice Salt 1/8 teaspoons Best Choice Black Pepper 2 cups Best Choice Milk 2 cups Best Choice Shredded Cheddar Cheese

Directions • Preheat oven to 350° F. • Cook for three minutes and drain. • In a medium saucepan, melt butter. Blend in flour, mustard, salt and pepper. Cook until mixture is smooth and bubbly; gradually add milk. Cook and stir over medium heat until mixture boils; simmer one minute, stirring constantly. Gradually mix in cheese. Turn heat to low and stir until cheese is melted. Add in pasta; mix lightly. Pour into 2-quart casserole dish. • Bake 25 minutes. Let cool for three minutes before serving. Best Choice Green Bean Casserole Prep: 45 minutes Roast/Cook: 4 hours - Serves: 10 1 can of Best Choice Cream of Mushroom 3/4 cup of Best Choice Milk 1 12 oz pack of Best Choice Green Beans 1 package of Best Choice French , divided Salt and Pepper to taste 1. In a medium sized bowl, combine cream of mushroom soup and milk. Add green beans, seasoning and half of the French fried . Put into 9-in baking pan. 2. Bake in preheated 350°F oven for 30 minutes. Add the remain- ing French Onions and add back to the oven until the browned.

Cranberry sauce Add a flavor boost to your with these add-ins: Try one (or more) of these yummy stir-ins to give canned sauce a unique personality: • 2 tablespoons of orange juice and 1 teaspoon of finely grated orange peel • half a can of Best Choice mandarin oranges • 1/2 cup Best Choice crushed pineapple • 1/2 teaspoon Best Choice • 1/2 cup chopped Best Choice dried apricots For family gatherings, • 1/2 cup Best Choice toasted pecans enjoy Best Choice Stuffing Mix. It’s a perfect mix for your favorite holiday ! Pumpkin & Sage Risotto Ingredients 8 cups Best Choice Vegetable Broth 1 stick Best Choice Butter, divided 1/3 cup fresh sage leaves, chopped 1 medium onion 3 garlic 2 cups Best Choice Brown Rice 1/2 cup white 1/2 cup Best Choice Shredded Parmesan Cheese 1 can Best Choice Pumpkin Puree Salt and Pepper to taste Clearly Organic Pepitas (pumpkin seeds)

Directions: • Finely dice onion and mince garlic. • Over high heat, pour broth into a large sauce pan and bring to a boil. Reduce heat to low and simmer. • While broth simmers, melt 1/2 the butter in a large (high-sided) skillet over medium-high heat. Add sage. Cook for about 4 minutes or until butter begins to brown slightly and sage is fragrant. Add onions and garlic; cook about three minutes until tender. • Add rice and stir to completely coat in the butter/veggie mixture. Cook and continue stirring for about 3 minutes until rice begins to brown. Add white wine to the pan and return to medium-high heat. Continue to stir so rice doesn’t stick to the bottom and it absorbs the wine. Once wine is mostly absorbed and pan looks mostly dry, add one cup hot broth to pan. Stir until liquid is absorbed. Repeat this process adding broth one cup at a time for 7 more times (this process takes approximately 1 hour). • Taste the risotto and season with salt and pepper as necessary. Add in remaining butter, Parmesan cheese and pumpkin. Stir together until cheese and butter are completely melted. • Serve while hot. Top with Pepita (pumpkin seeds) for garnish. PUMPKIN CHEESECAKE Ingredients 2 (8 oz) packages Best Choice cream cheese, room temperature 1/2 cup Best Choice granulated 1 teaspoon Best Choice extract 2 large Best Choice eggs 1/2 cup Best Choice pumpkin puree 2 teaspoons Best Choice pumpkin spice 1 (9-inch) Best Choice graham cracker crust Best Choice Directions • Preheat oven to 325°F. • Combine cream cheese, granulated sugar and vanilla extract in a large bowl and beat until well incorporated. Slowly, blend in eggs one at a time, until the mixture is smooth. • Remove about 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust. Set to the side. • Add the pumpkin puree and pumpkin spice and blend into the cheesecake batter. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula. • Bake in preheated oven for 35 to 40 minutes, or until the cen- ter is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight. Thanksgiving Pie Four Ways • Two Best Choice Refrigerated Pie Crusts • 1 can Best Choice Pie Filling • 1 can Best Choice Filling • 1 Best Choice egg, beaten • Best Choice Sugar

Pumpkin Pie Filling: • 1 can of Best Choice Pumpkin Puree • 2⁄3 Best Choice Evaporated Milk • 1⁄2 cup Best Choice Sugar • 1 teaspoon Best Choice spice Topping: Best Choice Whipped Topping with Best Choice For the Pumpkin Pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.

Sweet Pie Filling: • 1 can of Best Choice yams • 1⁄4 cup Best Choice butter • (1) 14 oz can of Best Choice Sweetened • 1 tsp orange zest • 1 tsp Best Choice ground cinnamon • 1 tsp Best Choice ground • 2 Best Choice eggs, beaten • 1 tsp Best Choice vanilla extra • Pinch of Kosher Salt Topping: Best Choice Whipped Topping with Best Choice Ground Cinnamon For the Pie Filling: Use an electric mixer and beat the mashed sweet potatoes and butter in a medium-size mixer. Add the sweetened condensed milk, orange zest, cinnamon, nutmeg, eggs, salt, and vanilla extract and mix well. Set aside

• Preheat the oven to 350° F. Unroll 3 of the 4 pie crusts on a lightly floured work surface. Stacking them on top of each other, roll out the crust and layer the dough to a 15x21-inch rectangular baking sheet. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes. • Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14x18-inch rectangle. Cut the dough in half so you have two 7x9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parch- ment-lined baking sheet and chill until ready to use. • Once all fillings are made, begin assembling the pie. Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork. • Add the pie fillings in this order: Add the filling to the upper left quadrant of the crust; spread it to cover a 7x9- inch rectangle. Moving counter-clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the filling • Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with sugar. Bonus: cut decorative crust. • Bake until all pies are set and the crust on the apple pie and cherry pie are golden brown and crisp, 40 minutes to 1 hour 5 minutes. Shepherd’s Pie Baked Brie Cranberry Sauce Sweet Potato Scones Pepper Jack Smoked Turkey Enchiladas

Baked Brie With Cranberry Sauce Ingredients • 8 oz round Brie cheese, at room temp • 1/2 cup cranberry sauce • 1/4 cup walnut halves • Assorted crackers, such as Clearly Organic Stone Ground Wheat Crackers Directions • Preheat oven to 425°. Slice off the top of the rind on the brie circle. Place the cheese in a small, parchment paper lined, baking dish. Top the brie with cranberry sauce and walnuts. Bake for 10-12 minutes. The fruit and cheese will be gooey and slightly bubbly. Carefully transfer the brie to a serving dish and serve immediately. Assorted whole grain crackers go well with baked brie. Sweet Potato Scones Ingredients • 2 cups Best Choice all-purpose flour • 2 cups Best Choice whole wheat flour • 4 teaspoon Best Choice baking powder • 1 1⁄2 teaspoon Best Choice baking soda • 1/2 teaspoon Best Choice ground • 1/2 teaspoon Best Choice • 3 teaspoons Best Choice ground cinnamon • 1/4 teaspoon Best Choice ground cloves • 1 teaspoon Best Choice salt • 1/2 cup Best Choice butter • 2 cups Best Choice sugar • 2 Best Choice eggs, beaten • 2 cups cooked, mashed sweet potatoes • 1 cup Best Choice raisins

Directions • Preheat oven to 350°F. • Lightly grease 2 baking sheets. • Mix the flours, baking powder, baking soda, spices, salt and sugar in your bowl. • Cut in cold butter, similar to a pie dough method, but leave chunks of butter a bit larger. Mix in the raisins. • Whisk together the eggs and sweet potato, then mix into the dry ingredients. • If you over mix it, it might get a little sticky, but just flour your board a little. • Divide the dough in half, pat the dough into two flat rounds about the size of a small plate and it’ll be fine. • Cut each round into 8 wedges. • In a small bowl, stir together 3 tablespoons of sugar and 2 teaspoons cinnamon, sprinkle on top of scones. • Bake in a preheated oven until golden brown, about 14 to 18 minutes. • Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool. Shepherds Pie Ingredients • Best Choice pan coat spray • 2 pounds extra lean ground beef • 3 garlic cloves • 5 tablespoons Best Choice all-purpose flour • 3 tablespoons Best Choice tomato paste • 1 1⁄2 teaspoons chopped fresh thyme leaves • 1 teaspoon Best Choice salt • 1 1⁄2 teaspoons Best Choice ground black pepper • 1 cup less-sodium beef broth • 1 package (8 ounces) sliced white mushrooms • 1 medium onion, diced • 2 1⁄2 cups Best Choice frozen and • 1 container (24-ounce) Best Choice creamy mashed potatoes Directions 1. Preheat oven to 425°. Spray 13 x 9-inch glass or ceramic baking dish with pan coat spray. In large nonstick skillet, cook beef and garlic over medium-high heat 7 to 8 minutes or until beef is no longer pink, stirring frequently. Stir in 3 tablespoons flour, tomato paste, thyme, 1/2 teaspoon salt and 3/4 teaspoon pepper. Reserve 2 tablespoons broth; stir remaining broth into skillet. Heat to simmering and cook 2 minutes. Spread beef mixture evenly in bottom of prepared dish. 2. In same skillet, cook mushrooms, onion, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper over medium-high heat 5 to 6 minutes or until onion and mushrooms are tender, stirring occasionally. Fold in peas and carrots and remaining 2 tablespoons flour and 2 tablespoons broth. Spread vegeta- ble mixture evenly over beef mixture. 3. In medium microwave-safe bowl, heat potatoes in microwave oven on high 1 minute to soften. Stir po- tatoes; spread evenly over vegetable mixture. 4. Bake pie 20 to 25 minutes or until sides begin to bubble. Let stand 15 minutes before cutting.

Approximate nutritional values per serving: 329 Calories, 17g Fat (6g Saturated), 60mg Cholesterol, 662mg Sodium, 24g Carbohydrates, 4g Fiber, 21g Protein

Chef Tip: • To brown top of finished pie, place oven rack about 8 inches from source of heat and preheat broiler. Lightly spray topping with butter flavored cooking spray and heat under broiler 2 to 3 minutes or until lightly browned. • Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool. Pepper Jack & Smoked Turkey Enchiladas Ingredients • 1 (15-ounce) can Best Choice® enchilada sauce • 1 (14.5-ounce) can Best Choice® diced tomatoes with mild green chilies • 1 tablespoon Best Choice® fresh lime juice • 8 flour Best Choice® tortillas (7-inch diameter) • 10 ounces (about 2 cups) deli smoked turkey breast, chopped • 1 (15-ounce) Best Choice® can black beans, rinsed, drained • 2 cups (8 ounces) Best Choice® shredded Pepper Jack cheese, divided • 2 cups (8 ounces) Best Choice® shredded Monterey Jack cheese, divided Directions • Combine the enchilada sauce, tomatoes, and lime juice in a medium microwave-safe glass bowl. Heat on 100% power for 3 minutes or until hot. Set aside. Warm the tortillas according to the package instructions. Brush one side only of each warm tortilla with the hot sauce, reserving the rest of the sauce for the topping. Set aside. Combine the turkey, beans, and 1 3/4 cups each of the in a large bowl. Spoon the mixture evenly into the center of each tortilla. Roll up tightly and place in a sprayed microwave-safe, large oval casserole dish or 12×9-inch microwave-safe baking pan. Spoon the remaining sauce over the tortillas; sprinkle the top with the remaining cheeses. Microwave on high until the enchiladas are hot throughout, about 3 minutes. Serve immediately. Tip: Serve the enchiladas with a side of butter lettuce with orange or pink grapefruit sections and citrus-flavored vinaigrettes. SERVES 4.