Here are some of my personal favorite Thanksgiving honey recipes:
HERBED TURKEY BREAST
YIELD: Makes 6 servings
1/2 cup - honey
1/4 cup - orange juice
2 T - butter or margarine, melted
1 1/2 tsp. - dried sage
1 tsp. - dried thyme
1 clove - garlic, minced3/4 tsp. - salt
1/4 tsp. - pepper
1 - boneless, skinless turkey breast, about 2 lbs.
Preheat broiler. Position oven rack 6 inches from heat source.
Combine honey, orange juice, butter, sage, thyme, garlic, salt and pepper.
Place turkey breast on rack set in broiler pan. Brush with some of honey mixture. Broil, brushing frequently with remaining mixture, turning turkey once, until no longer pink inside, about 40 minutes.
Let stand 5 minutes before slicing.
CHUNKY APPLE CRANBERRY SAUCE
YIELD: Makes 4 cups
2 cups - fresh cranberries
2 - tart apples, peeled, if desired, cut in 1/4-inch slices
1 cup - chopped onion
1/3 cup - olive oil
1/3 cup - honey
4 tsp. - red wine vinegar
1/4 tsp. - ground ginger
1/4 tsp. - ground cinnamon
Freshly ground black pepper
In a medium saucepan stir all ingredients. Heat to a boil. Lower heat, cover and simmer 15 minutes; stirring occasionally.
Cool and refrigerate.
HONEY CORNBREAD STUFFING
YIELD: Makes 4 servings
4 cups - day-old Honey Cornbread, crumbled
1 (4 oz.) - Italian sausage
1 cup - chopped green bell pepper
1/2 cup - minced onion
1/2 cup - chopped celery
1 T - minced parsley
1 tsp. - dried thyme leaves, crushed
1 tsp. - salt
1/4 tsp. - ground black pepper
1/3 cup - chicken broth
2 T - honey
In large bowl, place crumbled cornbread.
Remove sausage from casing. In medium skillet, crumble and sauté sausage until brown. Using slotted spoon, remove sausage from skillet and add to cornbread. Drain all but 1 T of fat.
Return skillet to medium-high heat; stir in bell pepper, onion and celery. Sauté until vegetables are soft, about 5 minutes. Stir in parsley, thyme, salt and pepper. Cool slightly, then add to cornbread.
In small bowl, combine broth and honey. Pour over stuffing.
Place stuffing in a greased 9x9-inch baking dish. Cover dish with foil and bake at 350°F for 20 minutes. Remove foil and bake another 10 minutes until stuffing is lightly browned.
As an alternative, pack you may pack stuffing into poultry cavity before roasting.
I hope you have a wonderful honey-and-family-filled Thanksgiving! For more honey recipes, click here!
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