Thanksgiving Recipes: Cherry Pecan Stuffing, Marshmallow Glazed Potatoes & More

Happy Holidays from your Fairway Market! This Thanksgiving, try our Orange Herbed Turkey and two new sides that will have your guests asking for seconds—and for these recipes to cook them next year! Prepare with your fresh, juicy oven-roasted Fairway Turkey, and you’ve got yourself a holiday feast.

Try more seasonal recipes on Fairway’s new Recipes page.

Cherry Pecan Stuffing

Cherry Pecan Stuffing

Cherry Pecan Stuffing

Prep Time: 35 minutes; Cook Time: 60 minutes; Serves: 8

Ingredients:

  • 1 Fairway Baguette, cut into ¾-inch pieces (8 cups)
  • 3 tbsps unsalted butter, plus more for baking dish
  • 1 medium yellow onion, diced medium
  • 2 large celery stalks, diced medium
  • 4 garlic cloves, roughly chopped
  • 1 cup packed dried tart cherries
  • 1 cup roughly chopped Fairway Toasted Pecans
  • 2 tbsps fresh sage leaves, chopped
  • 1 tbsps crushed fennel seed
  • Coarse salt and ground pepper
  • ½ cup roughly chopped fresh parsley leaves
  • 3 Fairway Large Eggs, lightly beaten
  • 3 cups low-sodium chicken broth

Directions:

  1. Preheat oven to 400°F, with racks in middle and lower thirds. On two rimmed baking sheets, arrange baguette cubes in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  2. Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  3. Add parsley, eggs, and baguette cubes; stir to combine. Add half of broth, stir until absorbed, and repeat with rest of broth. Season generously with salt and pepper and transfer stuffing to dish.
  4. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Orange Thanksgiving Turkey

Prep Time: 10 minutes; Cook Time: 2.5-3 hours; Serves: 8 – 10

Ingredients:

  • 1 (12- to 14-lb) Fairway Turkey, neck and giblets removed
  • Salt and pepper
  • 2 tbsps Fairway Dried Parsley
  • 2 tbsps Fairway Dried Rosemary
  • 2 tbsps Fairway Dried Sage
  • 3 navel oranges, 2 cut into 8 wedges and 1 sliced for garnish
  • 3 small red onions, each cut into 8 wedges
  • 5 bay leaves
  • ¾ stick (6 tbsp) unsalted butter, melted
  • Optional: Fairway Gravy

Directions:

  1. Preheat oven to 425°F.
  2. Rinse turkey inside and out and pat dry.
  3. Stir together the parsley, rosemary, sage and 1 tbsp each of salt and pepper in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff large cavity with oranges, 1 onion, and bay leaves. Season the outside of the turkey with 1¼ tsps salt and ½ tsp pepper. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
  4. Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven for 30 minutes.
  5. While turkey is roasting, toss remaining 2 onions with 2 tbsps melted butter.
  6. Reduce oven temperature to 350°F. Brush remaining ¼ cup butter over turkey and roast 30 minutes more.
  7. Scatter buttered onion wedges around the turkey, baste with butter and continue to roast for 1 to 1.5 hours. Be sure to baste the turkey every 30 minutes (add a little water or chicken broth to pan if onions get too dark). The turkey is done when an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F or the turkey is no longer pink at the bone, the juices run clear and the skin is golden brown. (Note: Fairway turkeys come with their own cooking monitoring system to help you cook them to perfection!)
  8. Transfer turkey to a platter and let stand 25 minutes (temperature will rise to 180°F). Garnish top of turkey with sliced oranges and serve with Fairway Gravy.
Brown-Glazed Marshmallow Candied Red Potatoes

Brown-Glazed Marshmallow Candied Red Potatoes

Marshmallow Almond Candied Red Potatoes

Prep Time: 5 minutes; Cook Time: 75 minutes; Serves: 6

Ingredients:

  • 4 lbs red-skinned potatoes, roughly peeled and cut into 1-inch pieces
  • 2/3 cup packed brown sugar
  • 5 tbsps Fairway Butter
  • 1 tsp Fairway Ground Cinnamon
  • ½ tsp salt
  • ¼ tsp Fairway Ground Nutmeg
  • Pinch of ground ginger
  • 2-3 cups miniature marshmallows
  • ½ cup Fairway sliced or slivered almonds

Directions:

  1. Preheat oven to 375°F. Arrange potatoes in 13x9x2-inch glass baking dish.
  2. Combine sugar, butter, cinnamon, salt, nutmeg, and ginger in heavy small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  3. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
  4. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

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