Olive-Me & Co.’s Maple Balsamic-Glazed Squash

Olive-Me & Co.’s Maple Balsamic-Glazed Squash

Ingredients:

  • 1 acorn squash, cut in wedges
  • 3 tbsps. Butter, melted
  • 3 tbsps. Olive~Me & Co. Maple Balsamic Vinegar
  • 2 shallots, sliced
  • 6 sage leaves, chopped
  • 1 tbsp. honey
  • Ground coriander, a pinch
  • Salt and pepper, to taste
  • ½ cup water
  • ¼ cup hazel nuts

 

Directions:

  1. Pre-heat oven to 450 degrees F.
  2. Toss squash wedges in a baking dish with melted butter and Olive-Me & Co.’s Maple balsamic vinegar, shallots, sage leaves, honey, coriander, salt and pepper.
  3. Add water and roast in oven for 20 minutes; flip, sprinkle with hazelnuts and roast 20 more minutes.

Olive~Me & Co’s Italian Herb Roasted Turkey

herb roasted turkey

Ingredients:

  • 1 12-14-pound turkey, fresh or frozen (thawed)
  • 1 medium onion, peeled and quartered
  • 1 lemon, halved
  • 5 tbsp Olive~ Me & Co’s Olive Oil or you can use Olive~Me & Co’s Italian Herb Olive Oil
  • 6 large sprigs rosemary
  • 6 large sprigs sage
  • 6 large sprigs thyme
  • 1 tsp kosher salt
  • Freshly ground pepper

Directions:

  1. Pre heat oven to 425 degrees
  2. Remove giblets and neck from the turkey
  3. Place your onion, two sprigs of each herb and half of a lemon inside your turkey
  4. Secure the legs with kitchen string and place the turkey breast side up on the roasting pan.
  5. Poke holes in the skin and coat the under and over the skin of the turkey with the olive oil, remaining lemon juice, and remaining herbs chopped up. The holes allow mixture to absorb into the turkey
  6. Place the turkey in the oven uncovered for about 15 minutes or until the skin crisps up
  7. Reduce the heat to 325 degrees F and cover your turkey with tin foil to prevent the skin from burning
  8. Roast until the inside of the turkey reaches approximately 180 degrees (about 3 hours 45 minutes)
  9. Let your turkey stand for about 15 minutes before slicing
  10. Boil giblets and neck to make a great gravy!

Grandma Reta McPartlin’s Stuffing Recipe

I never had the opportunity to meet my Grandma McPartlin, she passed before I was born. Her sense of humour, love of life and kindness live on as well as this recipe… I am blessed to be able to share this treat with our customers!

Ingredients:

  •  ¾ Cup of Olive~Me & Co. White Truffle Olive Oil
  • 1 Tablespoon Olive~Me & Co. Roasted Garlic Olive Oil
  • 1 Tablespoon of Sage or Savory (depending on your taste, I like savory with this)
  • 1 ½ Teaspoons Salt
  • ¾ Teaspoon Pepper
  • ½ Cup Parsley (minced)
  • ¾ Cup of Celery with Leaves (diced)
  • 8 ounces of mushrooms (sliced)
  • 1 Cup of chicken stock (homemade preferred)
  • 3 Cups of Onions (chopped)
  • Pinch of Poultry Seasoning
  • 11 – 12 Cups Dry Bread (diced)
  • A Handful of Raisins
  • A handful of dried cranberries
  • Olive~Me & Co. Green Apple Balsamic Vinegar

Directions:

  1. In a large saute pan pour some of the White Truffle EVOO, add the sage/savory, salt, pepper, parsley, celery, mushrooms and onions.  Cook for 10-15 minutes over medium heat, stirring often. Pour this mixture over diced bread, cranberries and raisins in a bowl.
  2. Next, pour chicken stock and poultry seasoning over bread crumb mixture and toss to coat and blend ingredients, place into baking dish coated with Roasted Garlic EVOO. Drizzle remaining White Truffle EVOO evenly over mixture.
  3. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil a few times during baking and toss with fork. Remove foil and continue baking for 15 minutes until top is crusty and golden brown.
  4. Mix well, and taste for seasoning. Lightly drizzle Green Apple Balsamic over the top, enjoy!

Alternatively once you have mixed it in the bowl don’t bake it… use it to stuff a 10 lb. to 12 lb. Turkey (cut back on chicken stock if need be , add slowly and gauge the moisture level of the stuffing if using to stuff a turkey).

*you can also add 1 cup of roasted chestnuts or shucked oysters to the recipe