Scratch-Made Thanksgiving Dinner – Serves 8-10

ROASTED CORNBREAD, HOMESTYLE VEGETABLE & APPLE, APRICOT SAUSAGE STUFFING
1. Place stuffing in a baking dish and cover with aluminum foil.
2. Preheat the oven to 325°.
3.Heat 30 to 45 minutes for an average size baking pan. For deeper or larger pans increase heating time accordingly.
4. Internal temperature should read approximately 160°.
5. If desired, remove foil covering the stuffing to brown the top for the last 10-15 minutes.

CARROT SOUFFLE
1. Preheat the oven to 325°.
2. Cover souffle with aluminum foil and heat for 20-25 minutes.
3. If desired, remove foil covering the stuffing to brown the top for the last 8-10 minutes.

MASHED SWEET POTATOES
1. Preheat the oven to 325°.
2. Place potatoes in a baking dish. Cover sweet potatoes with mini marshmallows.
3. Heat for 20-25 minutes or the internal temperature is approximately 140 degrees.

PLAIN OR GARLIC MASHED
1. Preheat the oven to 325°.
2. Place potatoes in a baking dish.
3. Heat for 20-25 minutes or the internal temperature is approximately 140 degrees.

ROASTED POTATO WEDGES
1. Preheat the oven to 325°.
2. Place potatoes in a baking dish.
3. Heat for 20-25 minutes or the internal temperature is approximately 140 degrees.

MAC & CHEESE
1. Preheat the oven to 325°.
2. Place mac & cheese in a baking dish.
3. Heat for 20-25 minutes or the internal temperature is approximately 140 degrees and the top is golden brown.

ROASTED BUTTERNUT SQUASH
1. Preheat the oven to 325°.
2. Place squash in a baking tray.
3. Heat for 25-35 minutes or until squash is golden brown.
4. Optional: finish at 400° for 3–4 minutes for extra crunch.

SAUTEED BROCCOLI OR SPINACH
1. Preheat the oven to 325°.
2. Place broccoli in a baking dish. If you don’t want broccoli to brown on top, cover with aluminum foil.
3. Heat for 20-25 minutes or the internal temperature is approximately 140 degrees.

CORNBREAD
1. Preheat the oven to 325°.
2. Heat for 10-12 minutes or until warmed through.

GRAVY
1. Place in a saucepan which will allow for stirring. Heat over low heat to avoid burning. Heat until the gravy reaches 160°.

WHAT DO I DO WITH THE TURKEY STOCK?
1. Choose a roasting pan that has a rack to lift the whole turkey, bone-in breast or boneless breast off the bottom of the pan.
2. Place any desired vegetables around the roast. The most popular are cut-up onions, carrots and celery.
3. Now pour the turkey stock into the bottom of the roasting pan.
4. Roast for the desired amount of time.
5. Strain pan drippings from the vegetables and add to the gravy.
6. Serve and enjoy!

BONE-IN SPIRAL HAM OR BONELESS SLICED & TIED HAM
1. Remove B/I Spiral Ham from the oven 20-30 minutes before you are going to heat it. This will ensure your ham heats evenly
2. Preheat your oven to 325°.
3. Place your ham in a deep baking dish with a rack and pour 1/2 an inch of water to bottom of pan.
4. Place ham on its side on a rack. Glaze ham with included glaze.
5. Heat for 45 Minutes to 1 hours. Glazing ham every 15-20.

COOKED LEMON DILL SALMON
1. Preheat oven to 275°F.
2. Place salmon on a baking dish or foil-lined tray.
3. Add a splash of water, broth, or olive oil over the top.
4. Cover loosely with foil to trap steam.
5. Heat for 12–15 minutes, or until warmed through (internal temp ~130°F).

WARMING COOKED BONELESS TURKEY BREAST
1. Remove cooked turkey breast from the oven 20-30 minutes before you are going to heat it. This will ensure your turkey heats evenly.
2. Preheat your oven to 325°.
3. Place your turkey in a deep baking dish and pour either 1/2 an inch of water or your preferred stock into the dish. This will keep your turkey nice and moist while it heats up.
4. Cover your turkey tightly in aluminum foil and place in the oven.
5. Let your turkey heat up for about 8-10 minutes per pound or for your 3 pound breast about 30 minutes to an hour, or until it reaches an internal temperature of 160°. Every oven is different, so we always recommend using a meat thermometer to ensure that the bird is safe to eat.
6. Slice and Enjoy!

Please Note: These instructions are meant as guidelines only. Every oven is slightly different and temperature settings will vary. Overheating any of these products will affect their quality.