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Moore’s Cornbread Dressing with Traditional Thanksgiving Sides

Moore’s Cornbread Dressing with Traditional Thanksgiving Sides The holiday season is upon us. Thanksgiving is here again to bring families together for parades, football watching, and of course, feasting! So gather your family around the table, say what you’re thankful for this year, and feast on some traditional Thanksgiving dishes like turkey and dressing. 
And to add #Mooreflavor to your Thanksgiving menu this year, we’ve shared our most traditional recipes below for you and your family to enjoy!
Moore’s Honey of a Turkey
    2 cups Moore's Original Marinade
    1 5-lb. turkey breast skin removed
    1 cup honey
1.            Marinate turkey in Moore's Original Marinade and honey for at least 30 minutes.
2.            Turn turkey breast occasionally.
3.            Remove from marinade and place in a large oven-cooking bag.
4.            Close bag with nylon tie. Cut six half inch slits in the top of the bag.
5.            Insert meat thermometer into center of the meat and roast at 325° for 1 to 1 ½ hours or until meat thermometer registers at 170° F.
Moore’s Cornbread Dressing
    9"x13" pan of baked cornbread, cooled and crumbled
    4 pieces of bacon, uncooked
    2 eggs, hard boiled and chopped
    1 small onion, diced
    ½ cup celery, diced
    3 T. Moore's Original Marinade
    ½ tsp. salt
    ½ tsp. black pepper
    1 can cream of chicken soup
    2-4 cups turkey or chicken broth
    ½ tsp. Sage (optional)
1.            Pre-heat oven to 350 degrees.
2.            Fry bacon until crisp then remove from pan and crumble.
3.            In remaining bacon drippings, sauté onion and celery until translucent.
4.            Add Moore's Marinade and heat until bubbly.
5.            Pour this mixture over the crumbled cornbread and stir until combined.
6.            Add bacon, eggs, soup, salt, pepper, and sage.
7.            Add broth or stock until it reaches the desired consistency.
8.            Bake in a large casserole dish for about 30 minutes or until lightly browned.
Green Bean Casserole
   1-10 3/4-ounce can Cream of Mushroom Soup
   1/2 cup milk
   6 pieces of bacon, cooked, drained and crumbled
   3 tsp. of Moore’s Original Marinade
   2 -16 oz. cans French cut green beans
   1 1/3 cups French’s Fried Onions
   Dash of black pepper
1.            Mix soup, milk, Moore’s Original Marinade, black pepper, green beans, bacon and 2/3 cup onions in 1 1/2-quart casserole. 
2.            Bake at 350°F for 30 minutes or until bubbling. 
3.            Sprinkle with remaining onions. 
4.            Put under broiler for 1-2 minutes until onion is browned.
Butternut Squash Soup
   3 tsp. olive oil
   1 onion, chopped
   3 cloves garlic, chopped
   2 sage leaves
   2 tsp. fresh thyme
   1 tsp. Moore’s Original Marinade
   1 1/2 tsp. salt
   1 tsp. black pepper
   14-ounce canned crushed tomatoes
   1 medium butternut squash, peeled and diced
   4 cups chicken broth
   2 tsp. sherry vinegar
1.            Heat olive oil in a soup pot over medium heat.
2.            Add the onion, garlic, sage and thyme. Cook for 5 minutes.
3.            Add crushed tomatoes and Moore’s Original Marinade; cook, stirring occasionally for 5 minutes.
4.            Add squash, 1 1/2 teaspoons salt and continue to cook for 10 to 12 minutes.
5.            Add the broth; bring to a simmer and cook until the squash is tender.
6.            Puree soup in a blender (in batches), or leave in the pot and use an immersion blender.
7.            Stir in the vinegar, and serve warm.