Sage Butter Roasted Turkey chef keith snow.
Name:	Sage Butter Roasted Turkey
Description:	Serious flavor is packed on this turkey... Sage, the STAR Thanksgiving herb is front and center. Paired with butter to help brown the bird this simple technique is a winner.
Ingredients:	1 stick organic butter, unsalted 3 tbs minced fresh Sage and a Turkey of course!!
Directions:	Mix Sage with butter, "Paint" on turkey skin. Use your hands if need be, then season the bird with kosher salt and black pepper. Roast as usual to internal temp of 165-170...at 375 degrees, let carry over do the rest. By all means use a calibrated probe thermometer.
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Orange Rosemary Roasted Organic Butternut Squash chef keith snow.
Name:	Orange Rosemary Roasted Organic Butternut Squash
Description:	Look like a rock star with this dish....soooooo easy and flavorful. Orange zest, rosemary and extra virgin olive oil help the squash roast to perfection. A simple and rustic side dish...try it today!
Ingredients:	1 organic butternut squash, peeled, cut up into similar sized pieces. 1/4 cup extra virgin olive oil 1 bunch rosemary zest of one orange salt and pepper taste
Directions:	1-Place peeled and cut up squash (or sweet potatoes!) in a oven proof dish. 2-Drizzle some of the scented oil over squash, mix it to combine. 3-Place herbs from the oil pot (see below) on top. 4-Season with salt and pepper, roast at 375 for 35-40 minutes. MAKE INFUSED OIL Place oil, orange zest and rosemary bunch together in a small sauce pot. Bring the oil to a "sizzle" then turn off heat and let it infuse the flavors. Use this mixture to drizzle on the squash. Can be used for pasta or even in mashed potatoes or mashed butternut squash.
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Roasted Fingerling Potatoes chef keith snow.
Name:	Roasted Fingerling Potatoes
Description:	These roasted fingerling potatoes are treated simply with olive oil, coarse sea salt and fresh Thyme. They are easy to prepare and sensational to eat.
Ingredients:	2 lbs fingerling potatoes (you can substitute red bliss, or other small-ish potatoes) 2 tbs coarse sea salt (kosher salt will work too) handful fresh thyme a few tbs extra virgin olive oil black pepper
Directions:	1-In a heavy duty casserole lay out potatoes and drizzle on oil, try to coat them by moving them around a bit. 2-Apply sea salt on top 3 Add fresh thyme, then drizzle a bit more oil 4-Apply a few twists of black pepper
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Southern Cornbread Dressing chef keith snow.
Name:	Southern Cornbread Dressing
Description:	A tasty way to make dressing for a holiday meal. If you are above the Mason Dixon line...it is "stuffing" I am talking about. No matter what you call it...it's fun to eat.
Ingredients:	1 recipe cornbread....you can find recipes for cornbread everywhere... 2 Italian sausages, 1 hot, 1 sweet diced up (natural casings please) 1 cup organic diced onions 1/2 cup organic diced bell pepper 1/2 cup organic diced carrots 1/2 cup organic diced celery 1/2 cup organic apples such as Granny Smith or Gold Rush extra virgin olive oil for saute 4 cups sliced mushrooms, Crimini or White Button 5 tbs fresh sage 3 cups low sodium chicken or turkey broth or stock
Directions:	1- In a heavy bottomed pot saute all vegetables for a few minutes. Add sausage, continue cooking for 5 minutes. 2- Add apples, cook for 3 minutes. Remove this mixture to a large work bowl. 3- Add more olive oil then saute mushrooms until they are starting to caramelize. De-glaze with stock, sherry, white wine or other flavorful liquid, then add to work bowl containing other ingredients. 4- Break up prepared cornbread into work bowl, add chicken or turkey broth, mix well. 5- In a large casserole place contents of work bowl, transfer to a hot oven (350-375) cook for about 35 minutes, serve with turkey!
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Cranberry Sauce chef keith snow.
Name:	Cranberry Sauce
Description:	Easy to make - this cranberry sauce is incredible. Orange zest and juice help flavor it and cinnamon and nutmeg make it sing.
Ingredients:	2 lbs fresh cranberries 2 oranges, remove Zest then juice them 1/4 tsp fresh nutmeg 1/2 tsp cinnamon 1/2 tsp ground cloves pinch kosher salt (whaaattt?? yes salt) 1-1/2 cup sugar
Directions:	1-Add all ingredients to a covered, heavy duty pot. (including orange zest and juice) 2- Bring to boil then reduce to very low, cook covered for about 30 minutes. 3-Transfer mixture to a sheet pan to cool, serve cold with your turkey! Chef's Note: The sandwiches you'll make with leftover turkey ROCK with some of this cranberry sauce, and some dressing too!
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