INGREDIENTS > <> @ 12-141b Sweet Italian Ciabatta Yukon Cargill Honeysuckle Chicken (Corin= whos) Potatoes White Turkey Sausage Eggs Lemon Garlic BUST OUT +(2)15-x-9-Inch Baking Dishes - Masher + (2) Large Pots +Cutting Board « Large & Medium Saute Pans (For carving Turkey) Large & Medium Mixing Bowls” PaPer Towel “harae Ham Mixing Bowls aluminum Foil +Zester iucier + Roasting Pan “Wick - Baking Sheets foarte mete + Colander + Meat Thermometer « Butter, Vegetable Oil, + Non-Stick Cooking Spray Olive Oil, Sugar + Rubber Spatula OPTIONAL TOOLS + Serrated, Pairing + Turkey Lifters & Carving Knives «Fat Separator + Oven Thermometer MAKE-AHEAD SUGGESTIONS: + Make or prep Apple Ginger Crisp - Cube and toast bread for Ciabatta Stuffing -Toast panko-almond mixture for Green Beans «Make Cranberry Sauce = @ &®& - ® @ 802d 8d Gala Apples Ginger Celery Dried Cranberry Cinnamon Flour Chicken Chicken Stock Cranberries Sauce (Contains: Whess) Demi Glace Concentrate > -€ #@® © © O @ O Shallots Fresh Fresh Pecans Almonds SourCream Roasted Garlic Milk Panko Sage Thyme —(contsins Tee Nuts) (Contains Tre Nuts) (Contains ik)» Merb Butter (contains: Wrest) (Contains: Mik) 4-HOUR GAME DAYPLAN: Ss O1s "Be Shag oe gs ® Make Apple Ginger Crisp Cube and toast bread Remove turkey from Roast turkey While your turkey (if you made ahead, take out and bring for Ciabatta Stuffing fridge and prep (Rofor to turkey stops 2 and 3) is roasting: ‘to room temperature) lif you didn’t make ahead) (hour before roasting, refer to a. Make Cranberry Sauce a. Start Ciabatta Stuffing (Refer to stuffing steps -5) eQ Go »\ SS gw Co '—S Q se og? a) vot &10° Remove turkey fromovenand Bake Ciabatta Stuffing Make Green Beans Make Classic Gravy Reheat Apple Ginger Crisp rest at least 30 minutes (Ber to stuffing recipe step 6) and carve turkey {60 minutes. before before carving (e00 Turkey Carving Guido) serving dessert) Begin carving only after the turkey has rested at least TURKEY CARVING GUIDE | 5c tninutes. Snip the leg clamp with kitchen shears: discard. Using a sharp carving Locate the joint between Remove the wings. Gently slice the breasts crosswise. STEP 1 STEP 2 STEP 3 x7 “\ STEP 4 or chef's knife, slice the the thigh and drumstick, Place the knife parallel If desired, remove bone from skin near the thigh to then slice to separate. to one side of the breastbone, FF thigh and slice. Arrange the body. Cut through near the handle, for the separate the leg from Use the heel of the knife, making long strokes to follow the joint, along the body, most force. (This also the slices on a large the curve of the bone and platter with the thighs, gently pulling the meat away drumsticks, and wings. pulling the leg downward provides more stability). to remove one breast. Repeat on to remove. the other side of the breastbone wi ) to remove the second breast.APPLE GINGER CRISP with Cinnamon Pecan Crumble INGREDIENTS 8 Gala Apples 1 TBSP Ginger 1% Cups + 1 TBSP Flour (Contains: Whoat) 20z Pecans (Contains: Troe Nuts) % tsp Cinnamon aon 1% Cups Sugar 9 TBSP Butter CHOP APPLES Adjust rack to middle position and preheat oven to 375 degrees. Cut 8 TBSP butter (1 stick) into ¥-inch pieces and return to refrigerator to chill. Peel and core apples, then cut into bite-size cubes (about 4-inch). Place in a medium bow! with Ye cup sugar and 1 TBSP flour. PREP LEMON AND GINGER Zest 2 tsp zest from lemon and add to bowl with apples. Halve fruit and squeeze 2 TBSP juice into same bowl. Peel and grate ginger. Add half (about 1 TBSP) to bowl. Toss apples to coat and set aside. Roughly chop pecans. ADD FILLING Grease a 13-x-9-inch baking dish with 1 TBSP butter. Transfer apple mixture to dish. Wipe out same bowl and add 1% cups flour, % cup sugar, pecans, % tsp of cinnamon, and a pinch of sugar. Stir to combine. TIP: Reserve the remaining 3 TBSP flour, ginger, and cinnamon for use in the other recipes. KNEAD TOPPING ‘Add chilled butter cubes to bow! with flour mixture. Using your hands, rub the butter into the flour mixture until it has a sandy, crumbly texture that sticks together when squeezed. If dry, add 1-2 tsp water. BAKE CRISP Sprinkle crumble topping evenly over apples in dish (do not press into the apples). Bake until topping is golden brown, about 45 minutes. TIP: If the topping browns too quickly before the crisp Is finished, tent dish loosely with foll. ‘COOL AND SERVE Let cool slightly before serving or covering and storing for later. YI: It’s great with vanilla Ice cream or whipped cream! TO REHEAT: Bring crisp to room temperature. About 30 minutes before It’s time for dessert, reheat, uncovered, at 425 degrees until warm, about 15 minutes. Let stand a few minutes before serving.