Holiday Family Meal To-Go

Transcription

1 Heat n Serve Holiday Family Meal To-Go From your oven to table in 2 hours or less. Easy-to-follow heating instructions to savor the most of your Thanksgiving meal kit.

2 Heating DIRECTIONS Follow for a warm and flavorful holiday Serve within 72 hours of pickup Timing tips (Be sure to refrigerate until ready to prepare.) 1. Preheat your oven up to 400 F. Begin cooking Turkey Breasts in an oven-safe pan or pans. 2. Begin cooking any Oven Sides in our oven-safe pans. 3. While your Turkeys and Oven Sides are baking, cook your Stovetop Sides and begin heating the Turkey Gravy. 4. As your items finish cooking, cover each dish tightly with aluminum foil to retain heat. 5. Warm your Sweet Yeast Rolls last. Oven Sides The pans provided with your meal are safe to use in the oven. For food safety, reheat all sides to 165 F. Cornbread Dressing Preheat your oven to 400 F. Remove the lid, and in a separate bowl, gently mix the dry Cornbread Dressing with one quart of chicken broth. Add the moistened Cornbread Dressing back into the pan provided. Without the lid, place the pan into the oven. Bake at 400 F for 50 minutes. Hashbrown Casserole Preheat your oven to 400 F. Remove the lid and place the pan into the oven. Bake at 400 F for minutes. Sweet Potato Casserole Preheat your oven to 400 F. Remove the lid and place the pan into the oven. Bake at 400 F for 45 minutes. Please Note: Sweet Potato Casserole contains pecans. Macaroni n Cheese Preheat your oven to 400 F. Remove the lid and place the pan into the oven. Bake at 400 F for 45 minutes. Fried Apples Preheat your oven to 400 F. Remove the lid and place the pan into the oven. Bake at 400 F for 40 minutes. Gently stir Fried Apples before serving. Roasted Turkey Breasts Preheat your oven to 400 F. Remove Turkey Breasts from plastic and place in an ovensafe pan or pans. Cover the pan(s) tightly with aluminum foil and place into the oven. Bake at 400 F for 60 minutes. After 60 minutes, remove aluminum foil and bake for 10 minutes uncovered, or until turkeys reach 140 F. Green Bean Casserole Preheat your oven to 350 F. Remove the lid from your Green Bean casserole and place the tray into the oven. Bake for 45 minutes. Remove casserole from oven and spread Fried Onions evenly across the top. Place pan back in oven and bake for an additional 10 minutes.

3 Stovetop Sides For food safety, reheat all sides to 165 F. Finishing Touches Country Green Beans In a medium saucepot, pour in the Green Beans and seasoning. Turn the heat on medium-high. When the Green Beans begin to simmer, cover with a lid and reduce heat to medium. Cook for 25 minutes, stirring occasionally. Sweet Yeast Rolls Allow for Sweet Yeast Rolls to thaw at room temperature (or thaw in refrigerator). Preheat your oven to 400 F. When your Sweet Yeast Rolls have thawed, remove the plastic overwrap from tray, cover loosely with aluminum foil and place into the oven in the provided oven-safe pan. Bake at 400 F for 15 minutes. Sweet Whole Baby Carrots In a medium saucepot, pour in the Carrots, seasoning, and cups of water. Turn the heat on high and bring to a boil. Cover the saucepot and reduce the heat to medium. Cook for 20 minutes. Mashed Potatoes Place the Mashed Potatoes into a large microwave-safe dish. Heat for 5 minutes. Carefully remove the dish from the microwave and stir. Return to the microwave and heat for 5 additional minutes. Carefully remove the dish from the microwave and stir. Return to the microwave and heat for 5 final minutes. For food safety, heat food to 165 F. After heating, whisk the potatoes with a wire whisk for a fluffier texture. Turkey Gravy Pour Turkey Gravy into a saucepot. Turn heat to medium-high and bring to a boil. For 4 cups of Turkey Gravy, cook for approximately 12 minutes. Spiced Apple tea Serve over ice. Garnish with a cinnamon stick for a festive twist. Whole Kernel Corn In a medium saucepot, pour in the Corn, remaining seasoning and 1 cup of water. Turn heat on high and bring to a boil. Cover the saucepot with a lid and reduce heat to medium. Cook for 5 minutes. Cranberry Relish Our sweet Cranberry Relish comes ready to serve. Pecan Pie For a holiday twist, serve with ice cream or make it turtle with a drizzle of chocolate and caramel sauce. Pumpkin Pie Serve with fresh whipped cream.

4 Serve up MORE THAN SECONDS Homestyle recipes for Thanksgiving leftovers Turkey & vegetable soup Makes 6 Generous Bowls Warm up your holiday season with a homestyle soup made with all the goodness of your Roasted Turkey Breast and country-style sides. Savor Even More family dinners after Thanksgiving. With handcrafted recipes that turn your leftover classic entrees and sides into easy-to-make homestyle meals, you can enjoy a few more bites of the holiday. 3 cups Cracker Barrel Roasted Turkey Breast, pulled 3 ribs celery, 3/8 cut at an angle 1/2 cup onion, 1/2 rough chop or diced 3 Tbsp. olive oil 1 Tbsp. (+ 2 Tbsp. of optional) basil pesto 3 quarts chicken broth 1 can stewed tomatoes 2 cups Cracker Barrel prepared carrots, 3/8 cut at an angle 1 cup Cracker Barrel prepared corn 1 cup Cracker Barrel prepared green beans 1 package of tortellini (refrigerated) 1 baguette, cut into 6 pieces 1. Hand-pull Roasted Turkey Breast and wash and cut vegetables. Preheat oven to 325 F. 2. Combine olive oil, celery, onion, 1 Tbsp. of pesto, and 1 cup of chicken broth in an 8-quart saucepot. Cover with lid and cook ingredients over medium heat until onions are translucent. 3. Remove lid, add stewed tomatoes, and reduce liquid by half. 4. Add Roasted Turkey Breast, carrots, corn, and green beans and bring to a simmer. 5. Add tortellini and simmer until done (approximately 7 minutes). Add remaining 2 Tbsp. basil pesto to desired taste. 6. Place baguette into oven. Bake until crispy and hot (approximately 6 8 minutes). NOTE: Fresh carrots, green beans, and corn can be substituted for Cracker Barrel country sides. If substituting fresh vegetables, add during step 2.

5 Turkey, Cheddar n Apple panini Turkey Waldorf salad Makes 4 Salads Enjoy all the feel-good flavors of Thanksgiving mixed into this handcrafted country salad. Makes 1 Sandwich Look forward to more mouthwatering goodness with a sandwich that brings out the best of your Thanksgiving dinner. 2 tsp. butter, softened 2 slices Cracker Barrel Sourdough Bread 2 slices cheddar cheese 2 slices Cracker Barrel Roasted Turkey Breast 2 slices bacon, cooked until crispy 4 slices Granny Smith apple 1. Preheat panini grill or cast iron panini pan. 2. Spread 1 tsp. of butter on each slice of bread. 3. Place 1 slice of bread, butter side down, on the panini grill or in the pan. 4. Top with 1 slice cheddar cheese, sliced Cracker Barrel Roasted Turkey Breast, bacon, apple slices, and a second slice of cheddar cheese. 5. Cover with the second slice of bread (butter side up). 6. Press the sandwich for 3 5 minutes until toasted and cheese is melted. If using a skillet, simply toast 3 5 minutes on each side or until bread is golden brown. 7. Serve immediately. Salad 2 cups hand-torn or 1 cup finely chopped Cracker Barrel Roasted Turkey Breast 8 oz. Colby Jack cheese block, cut into small triangle pieces 1 bunch of red seedless grapes, washed 2 small Honeycrisp apples, washed and cut into sticks 3/4 cup walnuts, chopped 2 ribs celery, sliced 3/8 2/3 cup lite raspberry dressing 3/4 cup olive oil mayonnaise ounces spring mix Croutons 1 baguette, sliced diagonally 1/2 thick 1 Tbsp. olive oil (per 3 slices) Cracked black pepper (to taste) 1. Preheat oven to 375 F. 2. Slice baguette, drizzle with olive oil, garnish with black pepper, and place in oven to brown. Set aside. 3. Tear 2 cups Roasted Turkey Breast into approximately 1" pieces or finely chop 1 cup of turkey. 4. Cut Colby Jack cheese block into triangles. Wash grapes and cut into small pieces using kitchen shears. 5. Add apples, walnuts, and celery to the Roasted Turkey Breast and stir in the dressing and olive oil mayonnaise (add additional dressing or mayo if you prefer your chicken salad to be more moist). 6. Add spring mix to salad plate. Artfully arrange cheese, croutons, and grapes. Drizzle spring mix with additional dressing if desired.

6 Breakfast CASSEROLE Frittata Makes 1 12-inch Frittata; Serves 6 8 People Spiral Sliced Ham makes a crowd pleaser that brings family and friends together even after the holiday s over. Makes 8 Servings Use leftover staples of Thanksgiving dinner to make a country-classic breakfast for the whole family. 1 Tbsp. butter 8 slices Cracker Barrel Sourdough Bread, cubed 3 cups Spiral Sliced Ham, diced 1/2 cup green onion, thinly sliced 2 cups shredded cheddar cheese 1 dozen eggs 2 cups half & half 1/2 tsp. garlic powder 1 tsp. dry mustard 1 tsp. salt 1 tsp. pepper 1. Grease the bottom of a 9 x 13 oven-safe baking dish with butter. 2. Spread the bread cubes evenly along the bottom of your pan. 3. Top the bread cubes with diced Spiral Sliced Sugar Cured Ham, sliced green onions, and then the shredded cheddar cheese. 4. In a large bowl, whisk together the eggs, half & half, garlic powder, dry mustard, and salt and pepper until evenly combined. 5. Gently pour the egg mixture evenly over the bread and toppings. 6. Cover tightly with foil and refrigerate overnight. 7. When you re ready to eat, preheat your oven to 350 F and then bake the casserole covered with foil for 45 minutes. 8. Remove the foil and continue baking for 15 more minutes, or until cheese is golden brown and the center is set (when a knife inserted in the center comes out clean and you ve reached a minimum temperature of 165 F). NOTE: White bread can be substituted for Cracker Barrel Sourdough Bread. 1 Tbsp. olive oil 4 red potatoes, washed and sliced 1/4 thick 1 bunch asparagus (cut off and discard bottom 2 ; blanch remaining spears) 1/2 cup roasted red pepper strips 1 bunch scallions, washed and diced 8 oz. Spiral Sliced Ham, cut into strips 6 large dollops of pimento cheese 1 dozen eggs 1 tsp. fresh rosemary, finely chopped 1 tsp. fresh oregano, finely chopped Salt and pepper (to taste) 1/4 cup Parmesan cheese, shaved 1. Preheat your oven to 400 F. 2. Heat olive oil in a large, oven-safe skillet (we recommend using a cast-iron skillet) over medium heat. Add sliced potatoes when hot and cook for 10 minutes, stirring occasionally so that the bottom layer has a chance to brown. 3. Cut spears from the top of your blanched asparagus and set aside. Dice your remaining blanched asparagus and add to the skillet along with roasted red pepper strips and scallions. Cook for about 3 minutes. 4. Artfully arrange the Spiral Sliced Sugar Cured Ham and cut asparagus spears on top of red potatoes, roasted red pepper strips, and scallions in skillet. 5. Evenly place 6 large dollops of pimento cheese into skillet. 6. In a large bowl, whisk together the eggs, rosemary, oregano, salt and pepper until evenly combined. 7. Gently pour the egg mixture into the skillet, making sure to cover all areas. Top with shaved Parmesan cheese. 8. Continue to cook the mixture in the skillet for 1 2 minutes, or until the edges are set. 9. Transfer the skillet to the oven and cook for minutes, or until the eggs have puffed up and the center is set (when a knife inserted in the center comes out clean and you ve reached a minimum temperature of 165 F). 10. Carefully remove the frittata from the oven and allow to rest for 5 minutes before slicing and serving.

7 Thank You Come on Home To Warm Holiday Memories Cracker Barrel wants to help you celebrate Thanksgiving surrounded by all the comforts of home, with heartfelt recipes that bring loved ones around the table for generations. Share your family s favorite recipes, cherished dishes, and warmest Thanksgiving moments by tagging us in your photos on Instagram, Facebook, and Twitter. #HomestyleHoliday CrackerBarrel.com CRACKER BARREL, CRACKER BARREL OLD COUNTRY STORE NAME AND LOGO, AND CB OLD COUNTRY STORE ARE REGISTERED TRADEMARKS OF CBOCS PROPERTIES, INC CBOCS PROPERTIES, INC. 11/17/18 11/25/18 HOL19-RB-V1