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Moist Roasted Turkey

This recipe for Turkey is fool proof using our own Sauce Goddess Thanksgiving Roasting spice blend. Use this spice blend to season your turkey and for our dressing recipe.

Moist Roast Turkey

  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp Dry Rosemary
  • 2 Tbsp Dry Sage (rubbed)
  • Grind this up in a food processor, primarily to grind up the rosemary
  • 1 cup chicken stock

  1. Preheat the oven to 350.
  2. Prep the bird by removing all the "parts" from the inside. Make sure the cavity is completely clear in both the neck area and body.
  3. Sprinkle inside the bird with 1 tsp of the spice blend listed above. Carefully place rub under the skin of the breast and thigh area. This will give wonderful flavor once the bird begins to heat up.
  4. If you don't put stuffing in the bird you might try using sliced lemons or sprigs of fresh rosemary and thyme along with smashed garlic cloves.
  5. Pour 1 cup of chicken stock into the roasting pan.
  6. Place the turkey on the roasting rack, breast side down. This will not produce a beautiful bird. It will, however, be the most MOIST breast meat you have ever had.
  7. Liberally butter the outside of the bird. Tent with foil and place in the oven.
  8. Bake at 350 for 15 minutes per pound (1 hour for every 4 pounds). A 20 pound turkey will take at least 5 hours. Every oven is different, so be sure to test the temperature of the bird BEFORE it gets overdone, so 1 hour before the turkey is done, check the temperature. The best place to check the temperature by putting the thermometer into the thigh but be careful not to hit the bone. The bone will give a false temp. If it's already at 165-170 degrees, it's done. If the temperature is less than 165 degrees continue cooking.

Cooking and serving sizes depend on the size of the turkey.

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Thanksgiving Dressing

This is a great base recipe for dressing that can be fancied up to add unique flavor to your next turkey or ham.

Thanksgiving Dressing

    Spice Blend
  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp dry rosemary
  • 2 Tbsp dry sage (rubbed)
  • Grind this up in a food processor primarily to grind up the rosemary.
  • 3 loaves of bread (day old white is fine)
  • 1 stick of butter
  • 4 cups of diced celery
  • 2 cups of diced onion
  • 3 cloves of minced garlic
  • 4 cups of chicken broth, low sodium (you may not use all of it)
  • 2 eggs
  • turkey giblets, heart, liver, diced (optional)
  • salt and pepper to taste

    Dressing Prep
  1. The night before Thanksgiving, get the kids (or your friends) together and "break bread" literally. You need to break up the bread into 1" cubes.
  2. Place it on cooking sheets so it can dry out completely over night.
  3. When I make this recipe for more than 8, I double it. I use the entire dining table covered with a clean sheet to dry the bread out.
    Dressing Cooking
  1. Saute the celery and onions in 1 stick of butter with a sprinkle of salt and pepper until starting to turn translucent.
  2. Add the garlic and continue cooking until all are tender.
  3. Add 1 Tbsp of spice blend and stir. Let cool completely.
  4. In a very large pan or bowl place 1/3 of bread chunks.
  5. Add 2 cups of chicken stock and 1 Tbsp of spice blend.
  6. Add cooled veggies. Stir to combine.
  7. Add another 1/3 of bread chunks, 1 Tbsp of spice blend and stock only add needed to moisten the bread. Stir to combine.
  8. Add remaining bread chunks. Stir to combine. Check to see if the mixture needs more stock. Add in 1/2 cup increments.
  9. Taste. Add more spices, salt and pepper as needed.
  10. AFTER the final tasting, whisk 2 eggs, stir into mixture. It's important to season it as you want it before this step.
  11. Place into a buttered pan, dot with a half dozen butter pieces and cover with foil.
  12. Bake at 350 for 1 hour.
  13. Uncover and bake for 15 minutes more to crust up the top a tiny bit.
  1. This dressing is super moist. There are ingredients over the years that get added to this to mix it up from one year to the next. Items I like, Italian pork sausage, apples, walnuts or pecans, and mushrooms. Not all these get featured together, but they are nice additions to the basic recipe.

Courtesy of Jan the Goddess' Mom

Prep Time: 1 hour - Cook Time: 1 hour, 30 minutes ; Yield: 8-10 servings

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Chicken Breast with Mole Sauce and Roasted Peppers

Submitted by Katherine Emmenegger, C.C.C., Executive Chef, formerly at Great News Cookware and Cooking School. Now you can attend her classes at The Curious Fork in Del Mar, CA.

If you tired of the same old chicken recipe, this is a great alternative to a mole or bbq chicken. Surprise family and friends with this tasty poultry dish.

    Quick Mole Sauce
  • 3 roma tomatoes
  • 1 Tbsp vegetable oil
  • ½ cup of pecan pieces
  • 2 cups of Sauce Goddess Sweet and Spicy Grillin' Sauce
  • 1 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 oz. finely ground Scharffen Berger cocoa nibs
  • salt and pepper
    Grilled Chicken Breast
  • 4 whole boneless chicken breasts, about 6 ounces each
  • 2 Tbsp olive oil
  • 1 large clove of garlic, thinly sliced
  • Salt and pepper
    Roasted Peppers
  • 6 bell peppers (or hotter if preferred)
  • 3/4 cups of salted pepitas (pumpkin seeds)
  • Mexican crema or crème fraîche
  • 4 Tbsp chopped cilantro leaves or pomegranate seeds (when available)

    Mole Sauce
  1. In a cast iron pot, brown the roma tomatoes to blacken the skin.
  2. Remove the tomatoes and set aside to cool.
  3. In the same pot, heat the oil and toast the pecans until lightly browned.
  4. Remove the skin of the tomatoes.
  5. Place the tomatoes and pecans in a blender and puree. The mixture will still be a bit grainy.
  6. In the pot, heat the Sauce Goddess Grillin' sauce.
  7. Add brown sugar, cinnamon, pureed tomato and nut mixture and simmer for 15 minutes.
  8. Add the ground cocoa nibs and simmer 20 minutes more.
  9. Adjust the seasoning as needed with salt and pepper.
    Grilled Chicken Breast
  1. Combine olive oil, garlic, salt and pepper. Add the chicken and place in a zip-lock bag. Marinade the chicken for 1 hour.
  2. Prepare a gas or charcoal grill to a medium heat. Grill the chicken for approximately 4 minutes per side, until done in the center (165° F minimum).
  3. Remove and serve with the mole sauce and roasted peppers.
    Roasted Peppers
  1. Wash, trim, core peppers and opened flat.
  2. Place skin side up on a foil lined sheet tray. Broil until blackened.
  3. Remove from the oven and fold the foil into a pouch. Allow the peppers to cool.
  4. Remove the peppers from the foil and peel away the blackened skin.
  5. Slice into thick strips. Combine with the pepitas and serve along side the chicken with mole sauce.
    Garnish Assembly
  1. Arrange the chicken on dinner plates, ladle the sauce over the chicken and garnish with a dollup of Mexican crema, chopped cilantro and pomegranate seeds.

Prep Time: 1 hour - Cook Time: 1 hour ; Yield: 4 servings