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Hemingways Holiday Dishes

Chef Krik Bright from Hemmingway’s and White River Conference Center shares some of the holiday dishes they will be making this Thanksgiving.
Chef Krik Bright from Hemmingway’s and White River Conference Center shares some of the holiday dishes they will be making this Thanksgiving.

                Roulade:
8 lb. Boneless Turkey Breast Butterfly, fill with cooked rice, and Trussed- Bake @ 350 for 1 hour allow to rest for 20 minutes before slicing

                Stuffing:
2 lbs. cooked Cornbread, ½ Loaf oven dried Texas Toast, 1 sleeve whole grain Crackers,- mix together in a mixing bowl
1 lb. Butter, 2 cups diced Yellow Onion, 2 cups diced Celery, ¼ cup chopped fresh Sage, ½ gal. chopped Local Mushrooms, S&P to taste- Sautee for 5 minutes
Add all ingredients together with 5 whipped eggs and Bake @ 350 for 45 minutes

                Sweet Potato Salad:
4 diced and roasted Sweet Potatoes, 1 Tbs. Chopped Rosemary, S&P to taste, ½ tsp. Cumin and Ginger, ½ cup of Dried and Fresh Cranberries, 1 cup Chopped Green Onion and Roasted Red peppers-
Toss in a mixing bowl Dressing: 6 Tbs. Balsamic Vinegar, ½ cup Mango Chutney, 1tsp. Dijon, 1tsp. Honey, 1Tbs. Minced Garlic, ¼ cup Olive oil- Heat and cover Sweet Potato Salad

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