Maple Turkey 

Amazing Maple Roasted Turkey

The subtle maple and mustard flavorings with Herbs de Provence combine to create a moist, delicious turkey with the perfect balance of sweet and savory. This is sure to become a holiday go-to for years to come.

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Prep: 30 minutes Cook: 3 hours

INGREDIENTS
  • Maple Roasted Turkey:
  • 12 to 14 pound turkey
  • 1 1/2 tablespoons Herbs de Provence*
  • 1 stick unsalted butter, melted
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 1 jar Hartford Reserve® Amazing Maple Mustard
  • Apple Butternut Stuffing:
  • 1 ½ cups cubed Butternut squash
  • 1 Granny smith apple, peeled and coarsely chopped
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground cinnamon


PREPARATION

1. Preheat oven to 350˚F.

2. In a medium bowl, combine ingredients for Apple Butternut stuffing and set aside.

3. Remove giblets & neck from turkey cavity; wash turkey inside and out; pat dry.

4. Sprinkle cavity with salt and pepper, place on a rack in a large roasting pan breast side up.

5. In a small bowl, combine melted butter, herbs, salt and pepper.

6. Using your hand, separate skin from breast and brush with butter mixture. Brush remaining butter mixture over outside of turkey breast, legs and wings.

7. Stuff cavity with Apple Butternut stuffing.

8. Tie legs together with twine and tuck wings under body.

9. Cover loosely with aluminum foil, roast 2 ½ hours. If wings begin to burn, cover tightly with foil. (Add ½ cup water to pan if drippings begin to burn).

10. Remove foil, brush ½ cup Amazing Maple Mustard over entire turkey and roast 30 to 45 minutes more or until an instant-read thermometer inserted into fleshy part of thighs pops. Test both sides close to but not touching bone and be sure it registers 175°F. Temperature will continue to rise to 180˚F during rest period.

11. Tent turkey with aluminum foil and let rest 20 minutes before carving.

12. Serve with Apple Butternut stuffing and remaining mustard as a dipping sauce.


*Herbs de Provence can be found already prepared in the spice aisle, however you can make your own by combining 2 teaspoons dried thyme, 1/2 teaspoon dried crumbled rosemary, and 1/2 teaspoon dried marjoram

Recipe by: Jacqueline Gomes, RD, MBA

 

Marinated Chicken Kebabs with Lemon Pepper Yogurt Sauce

This Mediterranean inspired sauce adds tangy freshness to simple but delicious marinated chicken kebabs.

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INGREDIENTS
Serves 10; 2 kebabs each.
  • Kebabs:
  • 2 cups extra-virgin olive oil
  • Juice of 3 lemons
  • 2 tablespoons chopped garlic
  • 3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)
  • 3/4 tablespoons fresh thyme leaves (about 5 sprigs)
  • 6 single boneless, skinless chicken breasts, cleaned of fat and
    cut into large cubes
  • Salt and black pepper to taste
  • Small wooden or bamboo skewers
  • Sauce:
  • 2 (7-ounce) containers plain yogurt
  • 4 tablespoons sour cream (can substitute plain
    Greek-style yogurt)
  • 3 tablespoons red wine vinegar
  • Zest of 2 lemons (fine)
  • Juice of 1 lemon
  • 2 tablespoons minced garlic
  • 1 tablespoon black pepper
  • 2 teaspoons salt
  • 1/2 cup fresh mint, chopped (optional)


PREPARATION

1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.

2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.

3. Soak wooden skewers for approximately 15 minutes to prevent burning. Remove chicken pieces from marinade and season well with salt and pepper.

Thread 3 pieces of chicken on to each skewer. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Serve with Lemon-Pepper Yogurt Sauce.

 

Super Simple Baked BBQ Chicken

With only three ingredients, this ultra-easy barbecued chicken is baked not grilled producing moist, tender chicken every time.

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This chicken is so easy to prepare and very family friendly. Cooking in the broth produces extremely moist and tender chicken. Leftovers are perfect for chicken sandwiches or salads.

 
INGREDIENTS
Serves 8  
  • 2 lbs boneless skinless chicken breast halves or tenders
  • 1 cup prepared bbq sauce
  • 1 14 oz can chicken broth


PREPARATION

Pour just enough chicken broth in a baking dish to lightly cover the bottom. Add single layer of chicken. Lightly brush the chicken with BBQ sauce, reserve the rest. Pour in the rest of the chicken broth.

Bake in a 325 degree oven for 60 minutes. The broth will keep the chicken tender. Use the rest of the BBQ sauce to top the chicken when you serve it.

Note: If you like, you can add cut potatoes in to the dish to cook at the same time.

 
 

Summer Grilled
Chicken & Peaches with
Chipotle-Peach Dressing

Fresh summer peaches are a sweet counterpart to the chipotle spice in this delicious grilled summer entrée.

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This dish delights with the sweetness of the peaches combined with the spice of the chipotle.

 
INGREDIENTS
Serves 8  
  • Nonstick vegetable oil spray
  • 1/3 cup peach preserves
  • 1/3 cup peach nectar
  • 4 teaspoons red wine vinegar
  • 2 teaspoons adobo sauce from canned chipotle chiles
  • 2 teaspoons extra-virgin olive oil plus additional for brushing
  • 1 teaspoon chopped fresh cilantro plus sprigs for garnish
  • 3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
  • 4 boneless chicken breast halves with skin


PREPARATION

Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.

Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.

Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

 
 

Filet Mignon with
Gorgonzola Sauce

For an incredibly special entrée, add this flavor-packed Gorgonzola cream sauce on top of our deliciously tender filet mignon

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Our filet mignon is perfect with just a little salt and pepper, but if you want to put a little more wow on your plate, this sauce made from Gorgonzola, earthy mushrooms and smoky chipotle chiles does the trick. This recipe cooks steaks on the stove top, but if you prefer, you can also grill them then add the sauce.

INGREDIENTS
Serves 8
  • 8 (6-ounce) filet mignon steaks
  • 3 tablespoons olive oil, divided
  • 1/2 pound fresh shiitake mushrooms, stemmed, sliced
  • 3 garlic cloves, minced
  • 1 1/2 cups whipping cream
  • 1 cup crumbled Gorgonzola cheese (about 4 ounces)
  • 2 teaspoons minced canned chipotle chiles (from canned chipotles in adobo)


PREPARATION

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.

Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Re-warm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.

Grilled Rosemary Garlic Rib
Eye Steaks

Be master of your grill by turning out tender, flavorful rib eyes every time. The key is this simple, classic quick marinade that gives just enough flavor without overpowering the natural goodness of the steaks.

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INGREDIENTS
Serves 6
  • 2 tablespoon finely chopped fresh rosemary
  • 2 teaspoon grated lemon rind
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 4 garlic cloves, minced
  • 6 rib eye steaks
  • Cooking spray


PREPARATION

Combine rosemary, lemon rind, pepper, olive oil, salt, and garlic in a small bowl. Rub rosemary mixture evenly over steaks; cover. Refrigerate 1 hour.

Take steaks out of refrigerator and bring to room temperature before grilling.

Prepare grill. Place steaks on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

CARNE ASADA

Who doesn’t love tacos? This super flavorful carne asada recipe is sure to become a crowd pleaser and family favorite.

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Serve this flavorful marinated meat with corn tortillas and bowls of shredded lettuce, chopped white onion, shredded cheddar or jack cheese,sour cream and pico de gallo salsa.

INGREDIENTS
Serves 4
  • Carne Asada:
  • 2 pounds flank or skirt steak, trimmed of excess fat
  • Asada Marinade (recipe to the right)
  • Olive oil, for coating the grill
  • Kosher salt and freshly ground black pepper
  • Asada Marinade:
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil


PREPARATION

Lay the flank steak in a large baking dish and pour the Asada marinade over. Wrap tightly in plastic wrap and refrigerate for 4 hours.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush grill with oil to prevent the meat from sticking. Remove steak from marinade and season both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak diagonally across the grain.

 

Grilled Citrus Turkey Kebabs

Citrus and cilantro lend a fresh taste to these simply delicious marinated turkey kebabs. They're perfect to throw on the grill for family or a few friends.

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INGREDIENTS
Serves 4
  • Marinade:
  • 1 orange, fresh
  • 1 lemon, fresh
  • 1 lime, fresh
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon honey
  • 1 Tablespoon fresh cilantro, chopped
  • 1 1/4 tsp. Italian Herbs
  • Kebabs:
  • 1 Mid-Atlantic Country Farms Turkey Breast Tenderloin
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow squash
  • 1 red onion
  • 8 cherry tomatoes
  • Salt and pepper, to taste


PREPARATION

Marinade: Combine juices of the orange, lemon and lime. Add oil, honey, cilantro and Italian Herbs seasoning. Mix well. Cut tenderloins into 1 1/2-inch chunks and place with marinade in tightly sealed plastic bag, shaking slightly to coat turkey well. Refrigerate 1 to 12 hours, turning bag occasionally to marinate evenly. Remove meat from marinade, salt and pepper. Alternating turkey and vegetables, thread skewers. Grill 4-5 minutes per side making sure meat is no longer pink in the center and juice from meat runs clear.

 

Teriyaki Turkey Tenderloin

Turkey tenderloins in this fresh homemade teriyaki marinade are the perfect combination of savory and sweet. Serve with simple sides like grilled pineapple slices, rice and crisp green salad.

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INGREDIENTS
Serves 8
  • 1 cup soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 3 tablespoons dark brown sugar
  • 1 teaspoon lime juice
  • 1/2 cup lemon-lime soda
  • 2 tablespoon minced cilantro
  • 1-1/2 pounds turkey tenderloin


PREPARATION

Mince garlic, ginger and cilantro. Place soy sauce, brown sugar, lime juice, lemon-lime soda in a zip close bag. Add garlic, ginger and 1 tablespoon cilantro to the bag. Reserve remaining cilantro for garnish. Mix well. Place turkey in marinade and marinate in refrigerator for 6-8 hours. Remove turkey from bag and pat dry. Preheat grill to medium. Oil grate well so meat does not stick to grill. Cook turkey to create grill marks. Grill for 4-5 minutes on each side. (Until a meat thermometer reads 165°) Remove and let rest. Sprinkle with reserved cilantro and serve.

Lemon & Rosemary infused Grilled Turkey Breast

This classic lemon infused turkey breast is even more amazing because it can be made with ingredients you have on hand. The rosemary gives it a fresh, summery boost.

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Serve this flavorful marinated meat with corn tortillas and bowls of shredded lettuce, chopped white onion, shredded cheddar or jack cheese,sour cream and pico de gallo salsa.

INGREDIENTS
Serves 8
  • ¼ cup lemon juice
  • 2 TB vegetable oil
  • 2 cloves crushed garlic
  • 3 fresh Rosemary stems
  • ½ tsp. grated lemon rind
  • ½ tsp. paprika
  • ½ tsp. pepper
  • 1 4lb. Mid Atlantic Country Farms boneless turkey breast, skinned


PREPARATION

Combine first 7 ingredients in small bowl, stirring well. Set aside. Rinse turkey with cold water and pat dry. Place turkey and half of the lemon juice mixture in a baking dish or bowl and refrigerate anywhere from 1 to 8 hours. Remove turkey from marinade, place rosemary sprigs lengthwise on top of breasts and secure with string. Place turkey on prepared grill and grill until a meat thermometer registers 165°, basting intermittently with other half of the lemon juice mixture. Remove from grill, untie strings, remove rosemary sprigs and serve.

D-Man’s Touchdown Chili

This flavor packed chili recipe will have your crowd going wild for the delicious blend of flavors combined with a touch of heat.

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Serve it with side bowls of grated cheese, sour cream, chopped green onions and crumbled corn chips.

INGREDIENTS
Serves 8
  • 2 pounds ground beef (or turkey)
  • 1/2 cup medium/large onion, chopped
  • 1 teaspoon America’s Choice® garlic salt
  • 1 teaspoon America’s Choice® pepper
  • 2 1/2 cups America’s Choice® tomato sauce
  • 1/8 teaspoon cayenne pepper (optional)
  • 8 ounces of America’s Choice® (hot or medium) salsa
  • 1 package taco seasoning mix
  • 1 1/2 tablespoons America’s Choice® chili powder
  • 1 can (15 ounces) America’s Choice® dark kidney beans
  • 1 can (14.5 ounces) America’s Choice® chickpeas

PREPARATION


1. In a large saucepan, using medium heat, sauté the ground beef and onion until meat is brown and onion is tender (about 10 minutes).

2. Drain grease and add all other ingredients.

3. Mix well. Reduce heat to low and let simmer for an hour.

Recipe courtesy of A&P Associate: Melissa W. and her son, Derek.