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Chef Scott's Thanksgiving Holiday Feast

INGREDIENTS:

One 5 lbs. (avg.) TurkeyBreast

2 oz. chopped garlic

1 cup of poultryseasoning

1 - 10 oz can of Cream ofMushroom Soup

2 - 14 oz. cans of FrenchGreen Beans (or Fresh Green Beans)

1 - tsp. of Kosher Salt

1/2 tsp of course groundpepper

2 - 4 oz.{}package ofCrispy Fried{}Onions

1 - 13 oz. can of slicedmushrooms

1 small pkg. of slicedalmonds

{}METHOD:

Turkey -

Rub the turkey breastwith garlic and poultry seasoning and place in roasting pan (uncover - forcrispy skin){}- in oven at 375 degrees for 50-60 mins or

internal temp of 165.

Green Bean Casserole -

In med mixing bowl - mixgreen beans, soup, sliced mushrooms, sliced almonds and one{}package of thecrispy onions.

Mix well and placed inbaking{}dish and bake for 30-35 mins on 350 degrees.

Remove from oven - andsprinkle other package of crispy onions of top of casserole and cook foradditional 5 mins{}or until top is golden brown

{}

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