If you love to cook—a lot—this is the month for you to get busy!
While most families traditions include “must have” dishes on their Thanksgiving menu, there’s always room for more, right? How about adding some genuine Florida recipes to your spread? You may just have some new regulars for your holiday feast for many Turkey Days to come.
Your Farm Bureau insurance team wishes you and your family the best of Thanksgivings. We are grateful for your support and the trust you place in us all year ‘round, and we are always here if you need us.
Florida Sunshine Cranberry Sauce
Courtesy of Suwannee Rose: Homegrown in Florida blog
- 4 cups cranberries
- 2 oranges
- 2 tangerines
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon freshly cracked black pepper
- pinch of salt
- 2 sprigs rosemary, about 4 inches each
- 2 cinnamon sticks
- Place the cranberries in a pot. Zest one of the oranges and one of the tangerines into the pot. Squeeze the juice from all the citrus and add it to the mixture. Stir in brown sugar, honey, vanilla, pepper and salt. Add the rosemary and cinnamon sticks.
- Bring it to a boil, then reduce the heat. Simmer for 20 minutes, stirring occasionally. If you prefer it sweeter, stir in more honey.
- Remove the rosemary and cinnamon sticks before serving.
Turkey with Florida Citrus Brine
Featured in Florida Sportsman, November 2020
- 1 turkey
- 3 Florida oranges, halved
- 1 cup Florida honey
- 1 cup Florida orange juice
- 2 lemons, halved
- 2 limes, halved
- 1-2 gallons warm water
- 4 cups ice
- 1 cup sea salt
- Fresh herbs (such as sage, rosemary, and thyme)
- 2 dried bay leaves
- 1 stick unsalted butter, room temperature
- Butcher’s twine
- Sea salt and fresh ground pepper, to taste
- In a large container or cooler, prepare the brine by combining the warm water, orange juice, one cup of sea salt, honey, bay leaves and fresh citrus.
- Whisk until the honey and salt are dissolved and add ice to cool the mixture.
- Place the turkey in the brine for 12 to 24 hours. Keep it cool by storing it in the refrigerator, or if you are using a cooler, continually add ice to keep it cold.
- To cook the turkey, remove it and dry the skin thoroughly. Discard the brine.
Fresh Tip: Brines are versatile! Experiment by using different combinations of herbs and spices. Brines can be used with poultry and pork products to enhance flavor.
- Preheat the oven to 325 °F (or follow package instructions).
- Using your (clean) hands or a barbecue brush, cover the turkey with softened butter.
- Generously season outside and inside the bird with salt and pepper. Place fresh herbs inside the turkey and tie the legs together with butcher’s twine (this will ensure the turkey will cook evenly).
- Roast it according to package instructions, basting every 30 to 60 minutes, or until a digital food thermometer reads 165 °F.
- Remove from the oven and allow the turkey to rest for at least 20-30 minutes before carving.
Granny’s Apple Scalloped Potatoes
This recipe was featured as the Taste of Home’s Florida winner in its contest for the “best-loved and most-reviewed Thanksgiving recipe” in every state.
- 1 medium Granny Smith apple, peeled and thinly sliced
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 2 tablespoons butter
- 1/2 cup sliced sweet onion
- 4 medium red potatoes, thinly sliced (about 1 pound)
- 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
- 1/2 cup heavy whipping cream
- 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 bacon strips, cooked and crumbled
- Chopped fresh parsley, optional
- Preheat the oven to 350 °F.
- In a small bowl, combine apple slices, sugar and lemon juice. Toss to coat these and set aside.
- In an 8- or 9-inch cast iron or other ovenproof skillet, melt butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
- Alternately arrange the potato and apple slices in a single layer in the same skillet. Combine 3/4 cup of the Parmesan cheese, and the cream, thyme, salt and pepper, and pour it over the top.
- Bake, uncovered, for 50 minutes.
- Top with bacon and remaining 2 tablespoons of Parmesan cheese. Bake until the potatoes are tender and the top is lightly browned, five to 10 minutes longer. Let it stand for 10 minutes before serving. If desired, sprinkle with parsley.
- This recipe serves four. It can be easily doubled.
Green Bean Casserole
- 2 pounds fresh green beans, edges trimmed, and cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 12 ounces white button mushrooms, chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt (more to taste)
- 1/2 teaspoon black pepper (more to taste)
- 1/4 cup flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 (6 ounce) package French’s fried onions
- Preheat the oven to 400 °F and grease a 9 x 13-inch baking dish.
- In a large microwave-safe bowl, add the green beans and 3/4 cup of water. Microwave on high for five to eight minutes, or until just tender. Drain the beans well and set aside.
- In a large skillet, melt the butter. Add the mushrooms, salt, and pepper and cook until the mushrooms have released their juice. Add the garlic, and cook for an additional 30 seconds.
- Sprinkle the flour on top and cook for a minute. The mixture will be thick. Whisk in the chicken broth and bring to a simmer. Stir in the cream and simmer for eight to 10 minutes, or until mixture thickens.
- Pour the sauce over the green beans along with 1/2 cup of the fried onions and toss well to combine. Pour it into the prepared pan. If making this ahead of time, cover and store in the fridge.
- Bake for 20-25 minutes, or until green beans are to the desired firmness. For the last five minutes of cooking, sprinkle the remaining fried onions on top and cook until golden brown.
Sweet Potato Pie
Courtesy of Florida Country Magazine
- 1 9-inch unbaked pie crust
- 1 1-pound sweet potato
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ evaporated milk
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon flour
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Preheat the oven to 350 °F.
- Boil the sweet potato whole in its skin for 40 to 45 minutes.
- Run cold water over the sweet potato. Remove the skin; break the sweet potato in a bowl.
- Using a mixer, add butter and mix well.
- Stir in sugars, milk, eggs, nutmeg, cloves, ginger, lemon juice, flour, cinnamon and vanilla extract.
- Beat on medium speed until mixture is smooth.
- Pour filling into an unbaked pie crust.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
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