Honey Roasted Carrots Did you know that Carrots and Parsley are in the same botanical family? Who knew that garnishing carrots with chopped parsley will actually enhance their flavor! And Wow only six ingredients! 3 LB Peeled baby carrots 7700404
1 1/2 Tb Cider Vinegar 4069373
3 Tb Olive oil 4497301
2 1/2 Tb Chopped parsley 6542872
3 Tb Honey 4361432
1 T Fresh thyme leaves 1972777
Preheat oven to 375. Toss carrots in olive oil, salt and pepper. Spread carrots out evenly on a baking sheet. Roast for 20 minutes and remove from oven. In a mixing bowl, toss roasted carrots, honey and vinegar together. Return the carrots to the oven for
another 15 minutes. Remove from oven, toss with herbs and serve.
7582780
2/6#AVG
CS
CAB
BEEF STRIP BSTN CLUB ROAST
Great carving roast for banquets etc…
9660069
40/4 OZ
CS
BUCKHD
STEAK FILET MEDALLION VAC
CS
BHB/NPM
PORK CHOP B\I C\C FRCHD
CS
CABBHNP
STEAK PORTER 1\2TL FZ
Pair with protein or give two…..
4091542
16/10 OZ
Great stuffed and cider sauce etc…..
5544012
8/22 OZ
Sure its thanksgiving but I mean come on, its porterhouse!
7485222
24/8 OZ
CS
CABBHNP
STEAK RIBEYE BNLS 1TL BYP FZ
Nothing says thanksgiving like Ribeye with Cran-rosemary compound butter :)
Rosemary & Garlic Rubbed Certified Angus Beef Ribeye with Cranberry Compound Butter Simply put, Compound butter is, butter-plus-another. Try this easy to make topping on your favorite holiday main courses. As the butter melts, a sauce it creates! 1 LB Unsalted Butter (softened) 3031438
1 T Lemon Juice 3944574
1/2 C Chopped Dried Cranberries 7102403 2 T Chopped Rosemary 6542872 1/4 C Hot Water
1 T Fresh thyme leaves 1972777
2 T Honey 4361432
1Tb + 1 tsp Chopped Garlic 4073342
1 T Cracked Black Pepper 5229299
1 T Chopped chives 1965383
2 T Kosher Salt 6040760
1 T Olive Oil 5934294
1 Sheet Parchment Paper 6787774
18� Plastic Film 7435266
For the Butter Soak the chopped cranberries in the hot water for an hour, drain excess and then let cool. In a mixing bowl, blend together the butter, cranberries, honey, garlic, lemon juice, 1 tablespoon of rosemary , thyme and 1/2 tsp salt. Lay parchment on a flat surface. Place butter mixture in an oval shaped mound, on top third of the paper. Bring the other two thirds of the paper over top of the butter. You can now roll this mixture into a round shape. Place the rolled butter into the freezer overnight. For The Ribeye Rub the ribeye with chopped garlic, rosemary, cracked pepper and kosher salt. Let sit in refrigerator for an hour. Heat a cast iron pan over medium high heat. Add oil to pan and sear meat on both sides, until desired doneness is reached.
When ready to serve, slice a piece of butter off and let melt over the seared Ribeye.
Turkeys 101: 10 Facts you may not know 10. Males turkeys actually sport beards, well, sort of. The bristles on the chest of males turkeys are actually specialized feathers. These feathers are thought to provide sensory information about their surroundings. Almost like the whiskers of other animals. No shave November? 9. Turkeys can fly up to 50 mph! This is due in part to that lucky wishbone. It acts like a spring, which helps to provide extra energy to the flapping wings. 8. Although turkeys are mostly seen as ground birds, they actually sleep in trees. They often sleep in flocks sometimes consisting of dozens of birds. This keeps them safe from many predators as they slumber. 7. Male turkeys are the only the only ones who gobble. Females communicate through chirps and clucks. Each male has its own unique call. 6. It is true that turkey meat contains the sleep-inducing amino acid, tryptophan. It is a common misconception that this is what makes you sleepy after a giant Thanksgiving dinner. In actuality, your body is responding to the sheer volume of carbohydrates it is attempting to digest. (along with turkey) Energy is sent from around your body to the stomach, as your brain figures our where to put all of those calories. 5. Ben Franklin thought that the Bald Eagle was, “of bad moral character.” He thought that the humble turkey should have been our national bird. Ben stated, “ or in truth, the turkey is in comparison a much more respectable bird, and withal a true original native of America. Eagles have been found in all countries, but the turkey was peculiar to ours.” 4. Turkeys have excellent vision. They only need to rotate their heads slightly to obtain a 360 deg. view of their world. They however have a very poor sense of smell. 3. The skin on a turkey’s head will change from white to blue when frightened or agitated. 2. Turkeys have rocks in their stomachs! The rocks and small stones are consumed as the turkey searches for food. These stones are stored in the gizzard. The gizzard is a strong muscular part of the Stomach. Since turkeys do not have teeth, they use the stones in the gizzard to grind up their food so it can be digested. 1. There are 119 line items that Sysco carries, which contain turkey. Make Turkey part of your Thanksgiving tradition,
Bacon Wrapped Boneless Turkey Breast with Roasted Pablano & Corn Stuffing This dish is great carved item on your Thanksgiving buffet action station. The caramelized brown sugar works well with the spiciness of the pablano peppers
1 Ea Boneless Turkey Breast 1102995
2 T Chopped Rosemary 6542872
1 1/2 C Chicken Stock 4996674
1 T Fresh thyme leaves 1972777
2 C Stuffing Mix 3749737
1 T Cracked Black Pepper 5229299
1/2 C Roasted Corn and Pablano Blend 3617549
1/2 C Brown Sugar 1854694
4 T Unsalted Butter (softened) 3031438
1 T Olive Oil 5934294
15-20 Strips Applewood Bacon 3134838
1/2 C Liquid Egg 2577054
1/4 C Carrots 1167253
18” Foil 6938336
1/4 C Celery 1121169
1 Sheet Parchment Paper 6787774
1/2 C Onions 3653938
2 T Kosher Salt 6040760
Stuffing: Begin by heating a medium sauce pot. Sweat the carrots, onions, and celery down in the butter, until translucent. Add the chicken stock, rosemary and thyme to the pot. Bring this mixture to a simmer then remove from heat. In a large mixing bowl add the stuffing, corn and pablano blend, and egg. Pour the now warm chicken stock mixture over the stuffing and fold together. Cover with plastic wrap and cool. Turkey: Preheat oven to 325. Remove turkey breast from packaging. On a cutting board, unfold the breast, and cover with a couple layers of plastic wrap. With a small pan or a meat mallet, pound the breast until it is uniformly 3/4” - 1” thick. Place the stuffing mixture inside the center of the turkey breast. Lay out a sheet of parchment paper on top of a sheet of foil of the same size. Coat the paper with olive oil. Then layout the bacon, side-by-side, starting from the bottom of the paper. Take the stuffed turkey breast and lay on top of the bacon. Roll up the turkey by bringing the sides of the foil up an over the center of the turkey. Place turkey in the oven for roughly 3 hours, or until internal temperature of 165 is reached. Remove turkey from the oven and raise temperature to 400. Carefully peel back the paper and foil. Spread brown sugar and pepper over entire surface of the bacon. Cook for an additional 15 minutes or until sugar has melted and is golden brown.
Red Quinoa and Fire Roasted Vegetable Breakfast Strata The earliest strata recipe known, is from 1902. This was a breakfast casserole made up of layers of bread with white sauce and cheeses. This is a spin on a classic recipe. 2 C Red Quinoa Red Quinoa and Fire Roasted
2 C Liquid Eggs 2577054
Vegetables 3617588
1 C Whole Milk 2327740
1 Lbs Maple Breakfast Sausage 1570191 1 T Kosher Salt 6040760 8 Slices Sourdough Bread 0104455 Pan Coating 6914451
1 T Fresh thyme leaves 1972777 3 C Shredded Cheddar 2822353 1 tsp Granulated Garlic 6639165 1 T Rubbed Sage 5229653 1 T Ground black pepper 5914908
Start by placing a saucepan over medium heat. Break up the sausage into small piec-
es, and brown in saucepan.. Once the sausage is cooked, drain and cool. Combine the sausage, thyme, sage, salt, pepper and the Quinoa and Vegetable Blend. In a separate bowl, mix the milk and egg together. Tear the bread into large chunks. Spray a large baking dish with pan coating. Place one layer of bread (about 5 slices worth) on the bottom of the dish. Evenly spread the sausage mixture over the bread. Place 2 cups of cheese on top of the sausage. Place the remaining bread and cheese over the sausage.
Slowly pour the egg mix over the sausage and bread. Cover tightly and
leave in fridge for 4 hours or overnight. Preheat oven to 325. Remove strata from the fridge and cover tightly with foil. Bake for about 45 min to one hour (or until internal
temp reaches 145 deg. Remove from oven, and serve.
Even More Specials for your Thanksgiving Meal!