Thanksgiving Menu Heating Instructions

Heating Instructions - Sides

++Oven Re-Heating Instructions++

GRAVY all amounts

  1. Place in a sauce pan
  2. Heat over medium to low heat until simmering, stir while heating

POTATOES 2-3lbs.

  1. Pre-heat oven to 350°F.
  2. Place potatoes in a covered oven safe dish.
  3. Put in oven for 10-15 minutes

GRILLED ASPARAGUS 1-2lbs

  1. Pre-heat oven to 350°F.
  2. Place in oven safe container, add 1/4 cup of water
  3. Cover with foil and bake for approx. 18-20 minutes
  4. If not hot enough, heat for an additional 5 minutes
  5. Let stand for 5 minutes before serving.

**DRESSING 2-3lbs. - **NOT RECOMMENDED FOR MICROWAVE

  1. Pre-heat oven to 350°F.
  2. Place dressing in a covered oven safe dish.
  3. Place in oven for 10-15 minutes

**Heating may vary depending on amount of food and type of oven.

++Microwave Re-Heating Instructions++

POTATOES 2-3 lbs, Put in microwave safe container. Cover with plastic wrap. Heat on high for 4-6 minutes. Remove and stir. Re-cover cook an additional 2-4 minutes on high or until hot. Remove from microwave and let stand for 2 minutes before serving.

DRESSING - REFER TO OVEN INSTRUCTIONS - We do not recommend heating dressing in the microwave. The dressing tends to become soggy.

Gravy is best heated on stove top.

++Heating Instructions - Turkey++

Turkey is not recommended for microwave. Heat in conventional oven. For convection ovens reduce times. Please use a thermometer for accuracy. Time may vary depending on amount of turkey.

TURKEY BREAST BONELESS (including SMOKED) - approx. 3 lb piece

  1. Pre-heat oven to 350°F
  2. Place Turkey (in roasting bag) in roasting pan
  3. Puncture bag with 6 to 8 holes
  4. Heat for 45 minutes or until internal temperature reaches 165 degrees. Do not allow oven temperature to exceed 400°F and keep bag away from oven walls.

SLICED TURKEY BREAST BONELESS (including SMOKED) – Varied amounts

  1. Pre-heat oven to 350 degrees
  2. Remove lid. Add 1/4 cup water to pan before heating.
  3. Cover with foil
  4. Place on baking pan and place turkey breast in oven until internal temperature reaches 165°F. Time will vary depending on amount of turkey.

1-2lbs. 12-15 minutes

2-3 lbs. 15-18 minutes

3-5 lbs 30 minutes check temperature. Heat an additional 10-15 if needed.

WHOLE TURKEY/SMOKED TURKEY

  1. Pre-heat oven to 350°F
  2. Place Turkey (in roasting bag) in roasting pan
  3. Puncture bag with 6 to 8 holes
  4. Place in pre-heated oven for one and a half (1.5) hours or until internal temperature reaches 165°F
  5. Remove and allow 10 minutes for the turkey to rest before slicing. Do not allow oven temperature to exceed 400 degrees. Keep bag away from oven walls.

TURKEY LEGS AND WINGS ON CARVED TURKEYS

  1. Preheat oven to 350°F
  2. Remove lid and add a 1/4 cup water
  3. Cover with foil
  4. Place on baking pan and place in oven 45-50 minutes or until internal temperature is 165°F. Wings may need to be removed early. Check thigh temp in thickest part of meat.

TURKEY LEG QUARTERS

  1. Preheat oven to 350°F
  2. Place Turkey (in roasting bag**) in roasting pan
  3. Puncture bag 6-8 times
  4. Place on baking pan and place in oven 30-40 minutes or until internal temperature is 165°F. Check thigh temp in thickest part of meat.

Thanksgiving Menu Ingredients

Herb Roasted Cauliflower: Purple, green, gold and white cauliflower, fresh thyme, rosemary, sundried tomato oil, basil, oregano, garlic

Smoked Gouda Mashed Potatoes: Yukon and Idaho potatoes, milk, butter, sour cream, smoked gouda cheese, salt, pepper CONTAINS: milk

Cranberry Orange Relish: cranberries, navel orange, sugar

Herbed Bread Dressing: cubed stuffing mix (unbromated unbleached enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid] salt, sugar, canola oil, yeast, contains 2% or less of: spices [containing celery], onion powder, calcium propionate [to retard spoilage], malted barley flour, soy lecithin), celery, onion, unsalted butter, turkey base, water, poultry seasoning, parsley, garlic powder, thyme, sage, black pepper, rosemary

Turkey Gravy: water, turkey base (turkey and natural turkey juices, salt, maltodextrin, sugar, hydrolyzed soy and corn protein, natural flavors, corn oil, seasoning [autolyzed yeast extract, salt], 2% or less of potato starch, turkey broth, disodium inosinate, disodium guanylate, caramel color, lactic acid), beef base, roux (unsalted butter, all-purpose flour), granulated garlic, onion powder, kitchen bouquet

Green Bean Casserole: Green bean casserole mix (French cut green beans, yellow onion, cream of mushroom soup, garlic, salt), French fried onion

Sweet Potato Casserole: Sweet Potato Puree (sweet potato, syrup for sweet potatoes [sugar, water], unsalted butter, heavy whipping cream, sugar, imitation vanilla extract, salt, cinnamon, nutmeg), marshmallows

Quiche Ingredients & Reheating Instructions

5 Onion, Bacon & Fontina Cheese Quiche

Ingredients: eggs, cream, red and yellow onion, green onions, leeks, shallots, fontina cheese, bacon, thyme, chives, parsley, pie shell.

Spinach, Tomato & Feta Quiche

Ingredients: heavy cream, eggs, tomatoes, feta cheese, onions, spinach, pie shell.

Wild Mushroom & Swiss Cheese Quiche

Ingredients: wild mushroom mix (shallots, shiitake, cremini mushrooms, salt, black pepper, fresh thyme) Swiss cheese, fresh chives, pasteurized eggs, cream, pie shell.

Heating Instructions for Quiche

Preheat oven to 350*. Unwrap quiche and cover with foil. Heat in oven for 40 mins on cooking sheet. Uncover and heat an additional 15 mins. Let rest uncovered for 15 mins before serving.

Fried & Baked Chicken Reheating Instructions

Bring to room temperature – take out of the fridge 20-30 minutes before reheating. Place on sheet pan with a wire rack. Cook 15 minutes at 400*.

Fried chicken - cook uncovered.

Baked chicken - cook covered with foil.