Omaha Steaks Thanksgiving Dinner, Recipe Side Dish
Thanksgiving dinner to me is the most important meal of the year. There is no other meal during the year that is crafted and looked forward to. This coming Thursday is Thanksgiving in The United States; I’m sure you know the turkey is by far the most expensive part of any Thanksgiving dinner.if you’re feeling overwhelmed don’ t panic, Omaha Steaks has everything you need to make a gourmet Thanksgiving -style dinner feast your guest will adore. The sage dressing Green Bean Casserole and side dish are part of the traditional mashed-potatoes-and-stuffing feast you’ve grown up with.
If you are hosting a Thanksgiving dinner, there is a lot involved; you don’t get the time to relax. Chances are, you will be slaving in a hot kitchen and trying to make the house perfect for your soon to be guests. If you flat out don’t have the time or he recipe to prepare such meal but still want to have turkey for Thanksgiving — This is why online ordering was invented. Omaha Steaks will have your Thanksgiving dinner deliver right to your door.
When it comes to Thanksgiving turkey I think smaller, I go with the parts to put a new spin on the season’s favorite dish – they make for faster cooking. To be perfectly honest, I have no used for the Omaha Steaks Thanksgiving Dinner, not only because I don’t have a large family anymore, but I like turkey wings, drumsticks and necks. The last time I cooked a whole stuffing turkey it was a disaster. I will post my homemade Thanksgiving dinner and the recipe on social media. It will be turkey like you’ve never seen it before.
Thanksgiving is close upon us if you are like me you probably thinking about dinner, but making it for a bunch of people can be stressful. If you’re expecting to have a crowd over for dinner- The World Famous Omaha Steaks created an easy to cook oven ready style Thanksgiving Dinner which is generously sized without all the fuss.With Omaha You Will Serve Thanksgiving Dinner Like A Boss!
If you prefer to cook your own Thanksgiving turkey, feel free to check the recipe below .”
For other holiday cooking tips and a video of the recipe, visit princesshouse.com.
Slow Roasted Turkey Con Pan
- 6 tablespoons olive oil
- 4 teaspoons black peppercorns
- 4 teaspoons sesame seeds
- 2 teaspoons dried oregano
- 1/2 can chipotle peppers in adobo sauce
- 10 cloves garlic
- 8 dried bay leaves
- 8 dry guajillo peppers
- 4 cups water, divided
- 6 bottles Latin beer
- Culinario Series Healthy 16-quart Roaster with rack
- 4 large turkey breasts (about 8 pounds each), halved lengthwise
- salt, to taste
- freshly ground black pepper, to taste
- 6 medium tomatoes, cored and chopped
- 1 small yellow onion, chopped
- 2 green bell peppers, cored, seeded and chopped
- 12 crusty Italian bread loaves (6 inches each), ends trimmed, halved lengthwise
- 1 small yellow onion, thinly sliced
- 2 bunches watercress
- Sundried Tomato and Apricot Jam (recipe below)
- In blender, puree oil, peppercorns, sesame seeds, oregano, chipotle peppers, garlic, bay leaves, guajillo peppers and 1 cup water.
- In roaster, combine puree and beer. Add rack and enough water so that sauce just covers the top of the rack. Bring to a boil. Season turkey with salt and pepper and add to roaster on top of rack. Reduce heat to simmer, then cover and braise until turkey is tender, about 2 hours.
- In blender, puree tomatoes, chopped onion, bell peppers and 1 cup water. Transfer turkey to plate (leave sauce in pot); let cool.
- Add puree to sauce in pot; simmer over medium-high heat, stirring often, until thickened, about 45 minutes.
- Discard skin from turkey; tear meat into thick pieces. Stir turkey into sauce, reduce heat to low and cook 5 minutes.
- Season with salt and pepper, to taste. Divide stew between loaves; garnish with sliced onions, watercress and jam.
Sundried Tomato and Apricot Jam
- 3 medium onions, halved lengthwise, thinly sliced crosswise
- 3 tablespoons unsalted butter
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 can chipotle peppers in adobo sauce
- 2 cups dry white wine
- 1 cup sherry vinegar
- 1/2 cup packed dried apricots, thinly sliced
- 1 cup drained oil-packed sun-dried tomatoes, chopped
- In medium saucepan, cook onions, butter, sugar, salt, pepper and chipotle peppers, covered, over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.
- Add wine, vinegar, apricots and tomatoes and simmer, uncovered, stirring occasionally until thick, 20-30 minutes. Serve with turkey.
Note: Jam can be made in advance and stored in refrigerator.