Thanksgiving Celebrations!

Get ready to cook and savor delicious recipes with your family and friends this Thanksgiving. Whether you are a traditional American or not, combine unique seasoning, use flavorful herbs or spices to prepare your dish.
 

Southwest Turkey Tacos with Spicy Corn Salsa
Chipotle-seasoned leftover turkey with roasted corn, onion and peppers, wrapped in a corn tortilla.

Prep Time:15 minutes
Total Time: 2 hours, 21 minutes
Makes: 6 servings (2 tacos each)

Ingredients:
Corn Salsa
1 1/2 cups fresh, canned drained or frozen thawed whole kernel corn
1/2 cup chopped roma tomatoes
3 tablespoons finely chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 medium fresh serrano pepper, seeded, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons olive oil
1/2 teaspoon chipotle pepper powder
1/2 teaspoon salt
1/4 teaspoon cumin seed
Black pepper, to taste
 

Tacos
1 tablespoon olive oil
3 cups shredded leftover Butterball® Turkey chipotle pepper powder, to taste
12 corn tortillas (6 to 7-inch)
shredded lettuce, to taste sour cream, if desired

Directions:
Heat dry corn in a nonstick pan (without oil) on medium-high for 2 to 3 minutes, or until toasted. Combine remaining ingredients in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend.

Meanwhile, heat oil in a skillet on medium-high. Add leftover Butterball Turkey and sauté 4 to 5 minutes, or until heated through. Stir in additional chipotle pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm.

Fold each tortilla in half to form a “shell.” Add shredded lettuce, 1/4 cup turkey and 1/4 cup corn salsa to each shell. Top with sour cream.

Tips and Ideas:
For spicier corn salsa, substitute 1 to 2 teaspoons of pureed chipotle peppers in adobo sauce in place of the chopped serrano pepper.

Roast Turkey with Cranberry Orange Glaze
Maple syrup, cranberry juice and orange
marmalade combine for a glaze with traditional New England ingredients.

Prep Time: 25 minutes
Total Time: 3 hours, 55 minutes
Makes: 12 servings

Ingredients:
3/4 cup orange marmalade
3/4 cup frozen cranberry juice concentrate, thawed
3 tablespoons maple or maple-flavored syrup
1 1/2 tablespoons balsamic vinegar
Butterball® Turkey, 14 to 16 pounds, thawed if frozen
Cooking spray or vegetable oil, to brush turkey
 

Directions:
Preheat oven to 325°F. Combine marmalade, cranberry juice, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12-15 minutes, or until glaze is reduced to about one cup.

Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.

Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours and then cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.

Continue roasting turkey for another 45 minutes, remove foil and brush generously with glaze. Return foil loosely to top of turkey and cook for another 45 minutes, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.

Brush with remaining glaze. Let turkey stand 15 minutes before carving.

Southern Pecan Pie with Toffee Crunch
Traditional pecan pie with a crispy sweet twist.

Prep Time: 20 minutes
Total Time: 1 hour
Makes: 8 servings

Ingredients:
1 refrigerated pie pastry (from 15 ounce package)
1 1/4 cups dark corn syrup
4 eggs, lightly beaten
1 1/2 cups pecans, halved
1/4 cup butter, melted and cooled slightly
2 teaspoons pure vanilla extract
1 cup toffee pieces, divided
1 tablespoon flour

Directions:
Preheat oven to 350°F. Roll pastry into a 12-inch circle on lightly floured surface. Fit into 9-inch pie plate. Fold edge under and flute edge.

Combine corn syrup, eggs, pecans, butter and vanilla in a medium bowl. Toss 2/3 cup of toffee pieces with flour and stir into pecan mixture. Pour entire mixture into pie pastry.

Bake for 40 to 45 minutes, or until knife inserted in the center comes out clean. Remove pie from the oven and place on a cooling rack. Immediately sprinkle remaining 1/3 cup of toffee pieces over the top. Cool completely before serving.

Tips and Ideas:
Garnish each slice with unsweetened whipped cream and a sprinkle of additional toffee pieces.

New England Cran-Maple Chutney
Cranberries, maple syrup and ginger add tangy sweetness to carved turkey.

Prep Time: 15 minutes
Total Time: 2 hours, 30 minutes
Makes: 8 servings (3 cups total)

Ingredients:
1 12 ounce bag fresh or frozen cranberries
1 cup sugar
1 cup maple or maple-flavored syrup
1/2 cup finely chopped onion
1/2 cup chopped crystallized ginger (about 2 1/2 ounces)
2 tablespoons lemon juice
1 tablespoon honey Dijon-style mustard
1 teaspoon minced fresh garlic
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions:
Combine all ingredients in heavy medium saucepan.

Bring to boil on medium heat, stirring frequently. Reduce heat to low and simmer, uncovered, for 10 to 15 minutes or until cranberries begin to pop and mixture thickens. Cover and refrigerate at least 2 hours to chill and allow flavors to blend.

Transfer chutney to a bowl and serve with roasted Butterball® Turkey.

Tips and Ideas:
Chutney mixture can be prepared and refrigerated up to 1 week before serving.

Crystallized ginger can be found in most grocery stores, located in the spice aisle.

For more information and recipes visit www.butterball.com

Golden Mashed Potatoes with Chives
Russet potatoes mashed with a Midwest favorite, sharp cheddar cheese, and fresh chives.

Prep Time: 10 minutes
Total Time: 22 minutes
Makes: 8 servings (about 1 cup each)

Ingredients:
2 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
1 1/2 cups shredded sharp Cheddar cheese
2/3 cup half-and-half
1/4 cup butter
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/8 teaspoon pepper
Use handful of whole chives, if desired, for garnish

Directions:
Place potatoes in large stockpot and cover with water. Bring to boil on medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 10 to 12 minutes or until tender when pierced with a fork. Drain potatoes, return to pot and heat on low until excess moisture has evaporated, about 1 to 2 minutes.

Add cheese, half-and-half and butter to the potatoes. Mash with potato masher until smooth. Stir in chopped chives, salt and pepper.

Transfer potatoes to a serving bowl and garnish with whole chives.