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.
Harissa Mayo Turkey Breast
- 1 large onion, coarsely chopped
- 3 celery stalks, coarsely chopped
- 3 carrots, coarsely chopped
- 1 tbsp Chosen Foods Avocado Oil
- Kosher salt & freshly ground black pepper
- 1 whole boneless turkey breast (4-5 pounds thawed)
- 1 cup Chosen Foods Harissa Avocado Oil Mayo
- 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.
- 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
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
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
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.