It’s that time of year again when we eat way too much turkey, mashed potatoes, green beans, cranberry sauce, cornbread, and well, you know the drill. To kick off the 2021 holiday season, we’ve teamed up with the world-famous Sam The Cooking Guy to bring you new and exciting ways to turbocharge your cooking game on the busiest cooking day of the year… Thanksgiving.
First up is our glazed turkey. If you want a wildly adventurous, preposterously delicious Thanksgiving bird, Sam says that Chosen Foods Harissa Mayo is the place to start. Brush on this creamy blend of cage-free eggs, chilies and spices, and VOILÁ—you’ve got a flavorful crisp on your Thanksgiving bird that seals in moisture to prevent drying. Tastes like a win, win!
Harissa Mayo Turkey Breast
Time: 1.5 hours, varies depending upon the weight of your turkey breast
- 1 large onion, coarsely chopped
- 3 celery stalks, coarsely chopped
- 3 carrots, coarsely chopped
- 1 tbsp Chosen Foods Avocado Oil
- 1 cup Chosen Foods Classic Avocado Oil Mayo
- 2 tablespoons harissa paste
- Kosher salt & freshly ground black pepper
- 1 whole boneless turkey breast (4-5 pounds thawed)
- Preheat oven to 325°F.
- Put onion, celery, and carrots in a large bowl
- Drizzle with avocado oil, season with salt and pepper, toss to mix, then put into the bottom of a 12-inch cast-iron pan or baking dish.
- Mix together mayo and harissa paste in a bowl until blended evenly.
- Season the turkey breast well with salt and pepper, then using a basting brush, generously cover the outside of the breast with the harissa mayo. Set the turkey on top of the vegetables.
- Roast for approximately 15 to 20 minutes per pound, or until an instant-read thermometer shows 160-165°F. Be sure to brush more on again at the halfway point.
- Remove from the oven, cover loosely with foil, and let rest about 15 minutes.
- Slice away!
Roasted Garlic Mayo Mashed Potatoes
Now, enter the mashed potatoes, the single most coveted form of starch in the world. To take our taters from innocently fluffy to all-grown-up and luxuriously smooth, Sam folds in Chosen Foods Roasted Garlic Mayo, which adds an avocado-oil-rich kiss of silky moisture and caramelized sweetness alongside a robust punch of earthy garlic. You’ve gotta try it.
Time: 30 minutes
- 4 pounds Yukon gold potatoes
- 8 tbsp butter, cut into cubes
- ½ cup Chosen Foods Roasted Garlic Mayo
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Finely chopped chives for garnish
- Peel the potatoes and cut them into even-sized pieces. The size doesn't matter as long as they're approximately the same to allow for even cooking.
- Put into a large pot, cover with a couple of inches of water, add a good teaspoon of salt, and bring to a simmer.
- Cook 15-20 minutes or until the potatoes are soft enough that the tines of a fork press through easily.
- Drain really well, then put back in the pot on low heat for 1-2 minutes to dry out any remaining moisture.
- Mash the potatoes in the pot (a potato ricer works well) then add the butter, mayo, salt, and pepper. Mix and combine well until smooth.
- Feel free to use a little cream or milk to thin the potatoes if they're too thick for your liking.
- Serve topped with chopped chives.
Organic Mayo Cornbread Stuffing
Finally, let’s talk about stuffing. No Thanksgiving dinner is complete without a few bites of this endlessly controversial dish. Everyone seems to have their opinion on how it should be made (from the box, made from scratch, gizzards, meatless, bread size… the list goes on). One thing’s for sure though; a dry stuffing is always a bust, which is why Sam recommends keepin’ it moist with Chosen Foods Organic Mayo.
Time: 45 minutes
- 1 tbsp Chosen Foods Avocado Oil
- ¾ cup diced yellow onion
- ¾ cup diced celery
- 1 tbsp dried sage
- 2 tsp dried thyme
- ¼-½ cup Chosen Foods Organic Mayo: Start with ¼ cup and adjust to your preference.
- ¾ cup chicken stock, warmed
- (1) 6 oz bag seasoned cornbread stuffing
- Kosher salt & freshly ground pepper
- Preheat oven to 350°F.
- Heat avocado oil in a large pot over medium heat. Add onion, celery, sage, and thyme and cook until softened (about 5-10 minutes).
- While the vegetables and herbs are cooking, combine the mayo and chicken stock in a large bowl and whisk well to combine.
- Add the vegetables and stuffing to the mayo/stock mixture and mix well. Season to taste with salt and pepper.
- Pour everything into a greased casserole dish, cover with foil, and bake for 30 minutes. Then remove foil and continue to bake 5-10 minutes more to allow the top to crisp.
- Serve and enjoy.
Classic Mayo Gravy
Try this trick for a change. Stir some Classic Mayo into cold gravy to give a velvety texture. Just a dab’ll do ya.
Time: 2-3 minutes
Makes: 1 ½ cups
- 1 cup cold, leftover gravy (even store-bought will work)
- ⅓ cup Chosen Foods Classic Mayo
- 1 tbsp vermouth
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp soy paste or ½ teaspoon soy sauce
- Kosher salt and freshly ground pepper
- Combine gravy, mayo, and vermouth in a medium bowl, then whisk vigorously well to combine.
- Add the thyme, sage, and soy, then season with salt and pepper.
- Warm and serve.