Salsa Maya Turkey
10 lb. Turkey
2 jars SALSA MAYA
2 cups chicken broth
Salt
Preheat your oven to 425 degrees Fahrenheit and position an oven rack on the bottom third of your oven. Make sure your turkey is thawed and thatyou remove any giblets or packaging from inside the turkey. Place the turkey on a roasting rack and on a roasting pan and pour the broth into the pan. Place the turkey (breast side up) and rub with salt and SALSA MAYA. Make sure SALSA MAYA is evenly spread inside and out of the turkey. Place turkey in the oven andturn down the heat to 350. Rule of thumb is 13 minutes per pound; so it will take around 2.5 hours to cook. Make sure you check the temperature half way to see how fast it is cooking. Baste the turkey every 45 minutes with the juices released on the bottom of the pan ( take out the turkey and close the oven door; don't let the heat escape! ) using a spoon or a baster. If in the last 20 minutes your turkey is getting to dark, cover with aluminum foil. Make sure your turkey is at an internal temperature of 165 degrees in the thickest part ( thigh). Carve and Enjoy!
Butternut Squash & Pear Warm Salad
- 3 lb. Butternut squash, small cubes
-4 ea. Pears (d'anjou preferred) , small cubes
- 10 oz. Fig balsamic vinegar
- 1/3 c. sugar
-3 ea. Figs, washed and thinly sliced (reserve 2 for garnish)
- 4 Tbsp. Salsa Maya
- 4 Tbsp. Olive oil
- Salt
Preheat oven to 400F. Peel and dice the butternut squash, then place on a cooking sheet. Mix Salsa Maya, olive oil and salt in a bowl. Pour mixture on squash until evenly covered. Place in oven for 15 minutes. Meanwhile, wash and dice pears, after the squash has been in the oven for 15 min. add the pears to the cooking sheet and place in the oven for another 15 minutes. In a small saucepan place balsamic vinegar and sugar and simmer until it reduces into a syrup ( it will take about 10min.) move constantly. Take the squash out of the oven and serve on plate or platter, drizzle the balsamic reduction andplace slices of fig on top.
Brussel Sprout Salad
- 4 bags of shaved brussel sprouts
- 1 c. dried cranberries
- 1 c. pecans, small pieces
- 1 c. parmesan cheese, shredded
- 1 c. asiago cheese, shredded
- 3 Tbsp. Salsa Maya
- 1 Tbsp. Whole grain mustard
- 1/2 c. olive oil
- 1/3 c. white wine vinegar
- salt/pepper
In a small bowl whisk Salsa Maya, mustard, oil, vinegar, salt and pepper until the vinaigrette is well mixed. In a large bowl toss brussel sprouts, cranberries and both cheeses. Add the vinaigrette and toss until well coated.
Cauliflower
1 cauliflower head
4 tbsp. SALSA MAYA
1/2 cup olive oil
2 tbsp. salt
Preheat oven to 400 degrees. Cut the cauliflower into bite-sized florets and spread in a casserole . In a small mixing bowl mix SALSA MAYA with olive oil until combined fully into a dressing. Pour over cauliflower, sprinkle salt and make sure to coat evenly. Place in oven for 20 minutes or until tops become golden.
Wild Rice & Trumpet Mushrooms
- 2 (6oz.) packages of wild rice mix
- 4 Tbsp. butter
- 1 lg. yellow onion, finely chopped
- 2 c. trumpet mushrooms or assorted, sliced
- 1/2 c. white wine
-4 Tbsp. Salsa Maya
- salt/pepper
Follow the instruction of the wild rice mix. In the mean time, heat up a skillet add butter and add onions until golden. Add mushrooms, Salsa Maya and wine and cook until liquid is absorbed. Stir the mushroom mixture with the wild rice.
Mac & Cheese
- 16 ounces (2 cups) macaroni, or your favorite shape pasta
- Kosher salt
- 6 Tbsp unsalted butter
- 6 Tbsp all-purpose flour
- 6 cups whole milk
- 6 cups coarsely grated cheddar cheese
- 4 cups gouda, grated
- 2 cups finely grated Parmesan
- 1 1/4 tsp freshly ground black pepper
- 1/4 cup Salsa Maya
Preheat oven to 350°. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender or 10 minutes. Drain; transfer to a 3-quart baking dish. Meanwhile, melt butter in a medium pot over medium heat. Whisk in flour and cook, whisking, until pale golden, about 2 minutes. Whisking vigorously and constantly, gradually add milk. Bring to a simmer. Reduce heat to low; add cheeses and whisk until melted. Whisk in salt, pepper and Salsa Maya. Season with salt. Pour cheese sauce over noodles in dish; stir to coat. Bake until cheese is browned on top and bubbling around edges, 40–45 minutes.
