Turkey Mac & Cheese Green Bean Casserole Stuffing Mashed

Total Page：16

File Type：pdf, Size：1020Kb

Turkey Mac & Cheese Green Bean Casserole Stuffing Mashed

Turkey Pre-heat oven to 350F. Remove turkey from fridge and leave on counter at room temperature for 2 hours before cooking. Leave turkey covered with aluminum lid and cook for 20 minutes. Uncover the turkey tray, spoon on glaze to coat the breast. Cook for an additional 20 minutes in the oven or until glaze begins to caramelize and color. Remove from oven and let rest for 5 minutes and slice. Let rest for 5 minutes and slice. Mac & Cheese Pre-heat oven to 350F. Heat cheese sauce in microwave with lid cracked for 1 minute to loosen the sauce. Pour sauce into the pasta tray and mix well. Cover the tray with aluminum lid and cook for 25 mins. Remove lid and sprinkle breadcrumb mix. Bake for an additional 5 minutes or until the breadcrumbs have browned and heated throughout. Green Bean Casserole Pre-heat oven to 350F. Remove from fridge and leave on counter at room temperature for 1 hour before cooking. Place casserole in oven, covered with aluminum lid for 25 minutes. Remove cover, top with crispy onions and cook for an additional 5 minutes or until heated throughout. Stuffing Pre-heat oven to 350F. Remove from fridge and leave on counter at room temperature for 1 hour before cooking. Place stung in oven covered for 25 minutes or until heated throughout. Remove cover and heat for an additional 5 mins. Mashed Potatoes Place container in microwave with the lid cracked for 3 minutes. Remove from microwave and stir. Repeat microwaving and stirring in 1 minute intervals, until warm throughout. Gravy Place contents of container in a sauce pot. Heat on low on stove top, stirring frequently, until warm. OR Place container in microwave with the lid cracked for 2 minutes. Remove from microwave and stir. Repeat microwaving and stirring in 30 second intervals until warm throughout. Cranberry Mostarda Can be enjoyed cold or at room temperature. If desired, you can heat by: Placing container in microwave with the lid cracked for 30 seconds. Remove from microwave and stir. Repeat microwaving and stirring in 30 second intervals until warm throughout. Reheat food containing meat and or poultry to an internal temperature of at least 165 degrees F. Food should not sit out at room temperature for longer than 4 hours. Rolls Keep rolls out of refrigeration and at room temp when you receive them. Pre-heat oven to 350F Remove cover from roll container and bake in oven for 6-8 minutes. Brussels Sprouts Empty contents and sauce into a pan and sauté for 3-5 mins over medium heat or until warm throughout. OR Combine Brussels and sauce in the microwavable container and heat for 1 minute. Repeat microwaving and stirring in 30 second intervals until warm throughout. Asparagus Microwave for 2 mins or until warm. Soups Heat in microwave or saucepan until warm. .

Copy Link

Recommended publications

The First Feast of Thanksgiving for a Bountiful Harvest Early Fall of 1621
Today in Our History The First Feast of Thanksgiving for a Bountiful Harvest Early Fall of 1621 Giving thanks for the Creator’s gifts had always been a part of Wampanoag daily life. From ancient times, Native People of North America have held ceremonies to give thanks for harvests. In England, there were thanks-giving celebrations after successful crops also. The Separatists (our Pilgrim ancestors) celebrated by giving thanks as part of their religion. They had a very strong Christian faith and giving thanks was a daily, and most probably, a continuous expression of their gratitude for their blessings. Edward Winslow, who would hold several government positions at Plimoth Colony wrote of the planning and construction of their new plantation in Plimoth: “We set the last spring some twenty acres of Indian corn, and sowed some six acres of barley and pease; and according to the manner of the Indians, we manured our ground with herrings, or rather shads, which we have in great abundance.” In the post-harvest autumn of 1621, after a winter of sickness, death and the building of seven “dwelling” houses, the Pilgrims’ hard work and sacrifices were rewarded with a bountiful harvest. They gave thanks to God with prayer, feasting and firing their muskets. As many as ninety Wampanoag also joined in the celebration. Edward Winslow’s description of this great feast of thanksgiving, which was the first feast in the New World, was recorded in a Photo furnished by Plimoth Plantation letter to a friend of his in England in 1622: “Our harvest being gotten, our governor sent four men on fowling, that so we might, after a special manner, rejoice together after we had gathered the fruit of our labors.
[Show full text]
Cybersecurity Cyberwise Tips
May 11, 2021 | CyberWise – How to Create a Strong Password Recently, the State Department’s Directorate of Cyber and Technology Security released their guidance on creating strong passwords. Considering that most Federal and contract employees continue to work remotely, continued reliance on strong passwords for both business and personal accounts is very important. The most used passwords are extremely easy to guess and only take hackers a few seconds to crack. For example, “Admin1234” would only take 0.22 seconds to crack. By contrast, a memorable phrase such as “WherecanIfindagoodsandwich?” would take 771 years to crack with current brute force methods. How to stay CyberWise, according to the State Department: • When possible, use your PIV or multi-factor authentication. • Use different passwords for different accounts. If you are reusing a password on multiple accounts and a hacker cracks one of them, they may try the recovered passwords on your other accounts too. • Do not include personal identifiers like your phone number, name, child or pet’s name, or birth date, especially for those who were affected by the OPM breach in 2015 – this information is already on the Dark web. • Avoid selecting commonly used words (e.g., colors, fruits, animals, days) or phrases (e.g., “Password1234,” “DOSadmin1”). Password cracking tools include dictionary-based testing capabilities. • Do not use repetitive characters or patterns (e.g., “0000,” “1234,” “aaa,” or “7878”). • Consider using a unique passphrase that is easy to remember or picture in your mind, but difficult to guess. According to the National Institute for Standards and Technology (NIST) guidance, you should consider using the longest password or passphrase permissible.
[Show full text]
DINNER MENU Diverse Other Manifestations E Ofthe Salem Devilltry”
The Salem Cross Inn is named for the hex-mark found on the front door-latch of the Inn. In the town of Salem and throughout the Bay Colony this mark was used to protect the inhabitantsTHETHE against SALEM “ye evillsSALEM of witchcraft CROSS and CROSS DINNER MENU diverse other manifestations e ofTHE Salem devilltry”.eTHE CrossSalem Inn CrossSALEM is namedInnSALEM is namedfor the forwitch- CROSS the witch- CROSS Since themark Inn foundhasmark been foundon therestored onfronte the by Salemdoor-latch front ethe Cross SalemSalemdoor-latch ofInn Cross the is namedofInn.Inn the is namedInn.for the forwitch- the witch- family, led by RichardIn the Salem, townIn the markof townthe Salem foundpun markof Salemand on foundon thethroughout theand name onfront throughout the decided door-latch thefront Bay door-latchthe Colony Bay of theColony ofInn. the Inn. this markthis was markIn usedthe was townIn to usedthe protect of town toSalem protect theof Salemand inhabitants the throughout and inhabitants throughout against the againstBay the Colony Bay Colony the title of the Inn.“ye evills“ye of evills thiswitchcraft ofmark thiswitchcraft was andmark useddiverse wasand to used diverse otherprotect to manifestations otherprotect the inhabitantsmanifestations the inhabitants against against The originalof devilltry”. King’sof devilltry”. “yeGrant evills“ye of of evillsthe witchcraft Salem of witchcraft Crossand diverse Innand diverseother manifestations other manifestations was made to a grandson ofSince Peregrineof devilltry”. theSinceof Inn devilltry”.
[Show full text]
Holiday Leftovers Recipes
Mashed Potato and Stuffing patties Serves: 12-14 patties Ingredients 2 eggs, lightly beaten 2 tablespoons onion, finely chopped #5772 ¼ teaspoon pepper #1028 2 cups leftover Lamb Weston mashed potatoes #7944 2 cups leftover Stove Top Stuffing #7897 2 cups leftover Sweetheart Boneless Turkey #4054, chopped 2 tablespoons butter 2 tablespoons oil, canola or vegetable Instructions 1. Add eggs to a large bowl and beat, add onions and pepper 2. Stir in potatoes, stuffing and turkey 3. Add butter and oil to a large skillet and heat to medium heat 4. Scoop potato mixture with an ice cream scoop or spoon into heated skillet 5. Press down slightly with the back of a spatula 6. Fry on each side about 3 minutes or until golden brown 7. Drain on paper towel 8. Serve warm http://pocketchangegourmet.com/mashed-potato-stuffing-patties-thanksgiving-leftovers/ Thanksgiving in a Pan 6 servings of Stove Top Stuffing Mix #7897 – prepared according to package directions 2 ½ cups Sweetheart Boneless Turkey #4054 2 cups Gourmet Whole Green Beans #3781 2 cups prepared PanRoast Turkey Gravy #1254 Pepper to taste #1028 Put stuffing in a greased baking dish. Top with turkey, beans, gravy and pepper. Cover and bake at 350 degrees for 35 minutes or until heated through. Tastes like a delicious holiday dinner but without all the work! The Best Homemade Ham and Macaroni and Cheese 2 cups chopped Carve Master Ham #7960 8 oz Barilla Elbow Macaroni #1332, cooked and drained 1 cup shredded cheddar Jack Cheese #1860 1 cup Shirley J. White Cheddar Sauce Mix #5242 3 cups cold water Whisk together Shirley J.
[Show full text]
Preparing Your Ecommerce Site for Peak Traffic Success 2 New Realities for Holiday Season
Exclusive Cloudflare data 5 BEST PRACTICES: from Cyber Weekend 2019, with best practices for Preparing Your enhancing site performance and security to improve eCommerce Site for profitability in the holiday Peak Traffic Success season and beyond 1-888-99-FLARE | [email protected] | www.cloudflare.com Table of Contents New Realities for Holiday Season Ecommerce ...........................................................................................3 Best Practice #1: Maximize the Customer Experience, Especially for Mobile ......................................... 5 Best Practice #2: Disaster-Proof Your Cyber-Weekend Surge ..................................................................8 Best Practice #3: Deck Your Defenses Against DDoS Attacks ................................................................12 Best Practice #4: Prevent Bot-based Account Takeovers .......................................................................14 Best Practice #5: Secure Your Site, Your Customers, and Your Brand ....................................................16 How Cloudflare Can Help Make Holiday Ecommerce a Breeze ...............................................................18 Footnotes .....................................................................................................................................................19 eBook 5 Best Practices for Preparing Your eCommerce Site for Peak Traffic Success 2 New Realities for Holiday Season Ecommerce For online retailers, Cyber Weekend 2019 delivered plenty of holiday
[Show full text]
THANKSGIVING CATERING Eli’S Favorite Twists on the Classics!
THANKSGIVING CATERING Eli’s Favorite Twists on the Classics! 212.717.8100 EXT 9 ELIZABAR.COM WE ARE CLOSED ON THURSDAY, THANKSGIVING DAY STARTERS, BIRDS & BEASTS Pumpkin & STARTERS BIRDS AND BEASTS Butternut Squash Soup Pain de Canapé NewReady-to-Roast Free-Range Turkey 36 assorted tea sandwiches on Eli’s health This is an oven-ready bird. bread with fillings of: $124.00 / 10–12 pounds (serves 8–10) • Prosciutto and mozzarella $145.00 / 14–16 pounds (serves 12–14) • Smoked salmon with cucumber and $220.00 / 22–24 pounds (serves 18–20) dilled butter • Grilled vegetables with goat cheese Roasted Free-Range Turkey $95.00 $175.00 / 14–16 pounds (serves 12–14) $260.00 / 22–24 pounds (serves 18–20) Brioche Pain de Canapé 36 assorted tea sandwiches with Rolled Spit-Roasted Turkey Breast fillings of: Golden brown and all succulent white meat Cucumbers and watercress $96.00 / 3 pounds average $75.00 $190.00 / 6 pounds average Smoked salmon and cream cheese $95.00 Whole Boneless Roasted Turkey Breast 1 $95.00 / 2 ⁄2–3 pounds Pumpkin & Butternut Squash Soup Serve it as we do, with Eli’s Croutons Roasted Free-Range Chicken $30.00 / quart $27.00 / each (serves 2–3) Corn Chowder Whole Roast Capon Start your Thanksgiving meal with a $49.00 / each (serves 4–6) New England tradition $30.00 / quart Berkshire Bone-in Smoked Ham When you are feeding a crowd, order a ham Crudité Crate to keep your turkey company. $75.00 (serves up to 20) $230.00 / each (serves 20–45) Marcona Almonds Berkshire Spiral Cut Ham Nuts dressed up with fresh thyme, olive oil, Easy to slice, easy to serve, and great for and sea salt—delicious with a glass of sandwiches the day after.
[Show full text]
Copy of Mayflower Marathon Toolkit
Event Toolkit In these challenging times, many more of our neighbors are struggling to have enough healthy food for themselves and their families. This year, as Feeding America projects a 50% increase in food insecurity for our service area, and a 75% increase in food insecurity among children due to the impacts of COVID-19, the need is greater than ever. Thanksgiving and the entire holiday season will look different for many families this year. Although not as many will be gathering for a traditional Thanksgiving meal, no one should go without. Team Foodbank is sowing seeds of hope and investing in our local communities. We invite you to save the date for the 24th Annual FM99 and 106.9 The Fox Mayflower Marathon taking place from Friday, November 20 – Sunday, November 22. Mayflower Marathon is a 57-hour consecutive food and fund drive that occurs the weekend before Thanksgiving each year. The Foodbank has been forced to cancel major fundraising campaigns and events due to COVID-19, but this event is one that can continue to operate in the same safe, efficient model to collect and distribute food quickly to families in need this Thanksgiving. Last year, this event collected enough food and monetary donations to provide more than 700,000 meals. This year, we are working closely with FM99, 106.9 The Fox and the Virginia Peninsula Foodbank to achieve the greatest results for the greatest need our service area has ever experienced With 57 hours to participate, giving has never been so easy. Simply drive though and donate; volunteers donating their time will be on hand to collect your donations.
[Show full text]
Turkey Talk: Answers to Your Thanksgiving Food Safety Questions Bulletin E234
Turkey Talk: Answers to Your Thanksgiving Food Safety Questions Bulletin E234 Cooperative Extension FAMILY AND COMMUNITY HEALTH SCIENCES Luanne J. Hughes, MS, RDN: FCHS Educator, Rutgers Cooperative Extension of Gloucester County Megan Grant: University of Delaware Dietetic Intern How much turkey should I buy? Where can I find fresh turkey in Allow for 1 to 1 ½ pounds of uncooked turkey per person. New Jersey? This will yield approximately 10 ounces of cooked turkey meat per person – enough for a filling meal and leftovers. Many local farm markets, butchers, and grocery stores sell fresh turkeys at Thanksgiving. Check with them about ordering, purchasing, and availability. Be sure to plan ahead. Should I buy a fresh or frozen Most retailers require that you place turkey orders in advance. turkey? Local farms are a wonderful source of fresh meats and produce. “Shopping local” is a great way to promote USDA’s Food Safety and Inspection Service inspects both sustainability in your local community. By purchasing fresh and frozen poultry. The quality is the same. Whether your Thanksgiving turkey and other holiday ingredients you select a fresh or frozen bird is simply a matter of personal from a local farmer, you receive quality products at their preference. Fresh turkeys need no thawing and are ready to peak freshness. You also give back to your local economy cook. Frozen turkeys can be purchased months in advance – by increasing jobs in your area and providing farmers just remember to plan enough thawing time before roasting! with money that will be reinvested into your community. Prior to 1997, poultry could be sold as “fresh,” even if it was There are also environmental benefits, such as decreased frozen.
[Show full text]
Mitchell Museum of the American Indian Education Task Force
Mitchell Museum of the American Indian Education Task Force Curriculum Overview and Resource Project Spring, 2010 Table of Contents 1. Introduction to Curriculum Overview and Resources 2. Background Essay: ―No ‗Indian Free‘ American History‖ by Scott Stevens, Akwesasne Mohawk 3. Excerpts from: What's in a Name? Indians and Political Correctness by Christina Berry, tribal citizen of the Cherokee Nation 4. General Guidelines: Teaching about Columbus 5. General Guidelines: Teaching about Thanksgiving 6. Resources for Teaching about Illinois Native Peoples 7. Curriculum Overview 8. General and Grade Level Resources for Curriculum Overview Introduction to the MMAI Curriculum Overview We of the Mitchell Museum of the American Indian Education Task Force have created this curriculum overview to help teachers from kindergarten through high school incorporate teaching about American Indians into their curriculum. This overview contains topics and questions at each grade level so that continuous teaching about American Indians occurs every year. The organization of our curriculum overview is taken from Teaching about Native Americans by Karen Harvey, Lisa Harjo, and Jane Jackson, a booklet available through the National Council for Social Studies. There are four concept clusters: Environment and Resources, Culture and Diversity, Adaptation and Change, and Discrimination and Conflict. Under each cluster, there are questions geared toward four grade levels: K–2, 3–5, 6–8, and 9–12. While we envision the curriculum as occurring in sequence from kindergarten through grade 12, teachers could use the activities at any level that they teach by tailoring them to suit that particular grade level in terms of scope and depth.
[Show full text]
Harvest Bingo Myfreebingocards.Com
Harvest Bingo myfreebingocards.com Safety First! Before you print all your bingo cards, please print a test page to check they come out the right size and color. Your bingo cards start on Page 3 of this PDF. If your bingo cards have words then please check the spelling carefully. If you need to make any changes go to mfbc.us/e/bgw22c Play Once you've checked they are printing correctly, print off your bingo cards and start playing! On the next page you will find the "Bingo Caller's Card" - this is used to call the bingo and keep track of which words have been called. Your bingo cards start on Page 3. Virtual Bingo Please do not try to split this PDF into individual bingo cards to send out to players. We have tools on our site to send out links to individual bingo cards. For help go to myfreebingocards.com/virtual-bingo. Help If you're having trouble printing your bingo cards or using the bingo card generator then please go to https://myfreebingocards.com/faq where you will find solutions to most common problems. Share Pin these bingo cards on Pinterest, share on Facebook, or post this link: mfbc.us/s/bgw22c Edit and Create To add more words or make changes to this set of bingo cards go to mfbc.us/e/bgw22c Go to myfreebingocards.com/bingo-card-generator to create a new set of bingo cards. Legal The terms of use for these printable bingo cards can be found at myfreebingocards.com/terms.
[Show full text]
Turkey Basics
OREGON STATE UNIVERSITY Extension Service SP50-1000, Revised August 2019 TURKEY BASICS Turkey is a low-cost, low-fat, nutritious food you can serve year around. Here are some easy basic turkey cooking and food safety tips to help prepare a healthy and hearty turkey dinner. Buying a Whole Turkey FROZEN Allow ¾ to 1 lb. per person for an 8-12 pound turkey. Larger birds (over 12 pounds) have more meat - allow ½ to ¾ pound per person . Keep frozen until ready to thaw. (See thawing) FROZEN PRE-STUFFED Allow 1 ¼ lbs. Per person. Keep frozen until ready to cook. DO NOT THAW. USDA only recommends pre-stuffed turkeys that display the USDA or State mark of inspection on package. These turkeys have been processed under controlled conditions. FRESH 1 lb. per person. Buy 1-2 days before cooking. DO NOT BUY PRE-STUFFED FRESH TURKEY. Thawing Turkey (for frozen, unstuffed turkeys only) There are three ways to safely thaw your turkey ---- In the refrigerator, in cold water, or in the microwave. DO NOT thaw poultry or meat at room temperature. In the Refrigerator (40 °F or below) • Allow at least 24 hours for every 4 to 5 pounds. (The colder the refrigerator the longer it will take). • Keep turkey in its original wrapper. Place on a tray or in a pan to catch any juices that may leak. Place in the refrigerator. • The thawed turkey can remain in the refrigerator for 1-2 days before cooking. 4 to 12 pounds 1-3 days 16-20 pounds 4-5 days 12 to 16 pounds 3-4 days 20-24 pounds 5-6 days In Cold Water Allow approximately 30 minutes per pound.
[Show full text]
Thanksgiving Bingo
holiday eat Thursday feast Pilgrims Atlantic autumn turkey Thanksgiving Mayflower Ocean salad yams Indians pumpkin pie stuffing mashed cranberry nuts November dinner potatoes sauce Plymouth whipped no school gravy family Rock cream yams autumn pumpkin pie turkey eat Plymouth family pickles Thursday holiday Rock mashed gravy salad Thanksgiving feast potatoes Atlantic no school stuffing nuts November Ocean whipped cranberry Indians Pilgrims Mayflower cream sauce gravy pickles Thanksgiving Thursday autumn whipped Mayflower dinner pumpkin pie yams cream Atlantic mashed Pilgrims holiday turkey Ocean potatoes Indians feast family no school stuffing cranberry Plymouth salad eat November sauce Rock Pilgrims dinner holiday pumpkin pie pickles Plymouth cranberry nuts Thanksgiving gravy Rock sauce Atlantic family eat yams Thursday Ocean salad turkey Mayflower Indians feast mashed whipped autumn November stuffing potatoes cream eat nuts yams Thanksgiving dinner whipped no school holiday Pilgrims November cream Mayflower autumn family gravy pumpkin pie mashed Plymouth Thursday salad turkey potatoes Rock Atlantic cranberry pickles stuffing feast Ocean sauce autumn no school gravy holiday nuts cranberry Indians yams eat stuffing sauce Plymouth pickles Mayflower Pilgrims Thanksgiving Rock Atlantic whipped mashed pumpkin pie Thursday Ocean cream potatoes family dinner feast November turkey mashed turkey eat Thursday yams potatoes November Pilgrims dinner Indians feast family Mayflower gravy autumn holiday whipped cranberry Atlantic salad pickles cream
[Show full text]