59
      Friday
      74 / 50
      Saturday
      82 / 56
      Sunday
      84 / 60

      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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