Autumn Collection Recipes

Both of these recipes celebrate the flavors of autumn and are perfect for warming up as the temperatures drop. They also provide a delightful touch of elegance and comfort for sharing with loved ones during Thanksgiving or any gathering.

1. Sage and Chive Roasted Turkey

Ingredients

• 2-14 lb whole turkey, thawed if frozen
• 1/2 cup unsalted butter, softened
• 2 tablespoons chopped fresh Classic Sage leaves
• 2 tablespoons chopped Red Baron Bunching Chives
• 1 teaspoon chopped fresh Classic Thyme leaves
• Salt and pepper to taste
• 1 lemon, halved
• 1 onion, quartered
• 4-5 sprigs fresh Classic Rosemary
• 4-5 sprigs fresh Forest Green Parsley

Directions

1. Step 1Preheat the oven to 325°F (165°C).
2. Step 2Rinse the turkey inside and out, then pat dry with paper towels.
3. Step 3In a bowl, mix together the softened butter, chopped sage, chives, thyme, salt, and pepper.
4. Step 4Carefully loosen the skin of the turkey by gently sliding your fingers underneath it. Spread the sage and chive butter mixture under the skin, massaging it onto the meat.
5. Step 5Season the outside of the turkey with salt and pepper. Squeeze the juice of one lemon over the turkey, then place the lemon halves inside the cavity along with the onion, rosemary, and parsley.
6. Step 6Tie the turkey legs together with kitchen twine and tuck the wing tips under the body.
7. Step 7 Place the turkey on a roasting rack in a large roasting pan. Cover loosely with aluminum foil.
8. Step 8 Roast the turkey in the preheated oven, basting with pan juices every 30 minutes, for about 3 to 3.5 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
9. Step 9 Remove the foil during the last 30-45 minutes of roasting to allow the skin to brown.
10. Step 10 Once done, transfer the turkey to a serving platter and let it rest for about 20-30 minutes before carving.
11. Step 11 The combination of sage, chives, and other aromatic herbs infuses the turkey with rich flavors, making it a perfect centerpiece for a festive fall gathering

Sage and Chive Butternut Squash Risotto.

Ingredients

• 2 cups Arborio rice
• 1 small butternut squash, peeled, seeded, and diced4 cups vegetable broth
• 1 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh Classic Sage leaves
• 1 tablespoon chopped Red Baron Bunching Chives
• 1 teaspoon chopped fresh Classic Thyme leaves
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Chopped Forest Green Parsley for garnish

Instructions:

1. Step 1 In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
2. Step 2 In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
3. Step 3 Stir in the minced garlic and Arborio rice. Cook for about 2 minutes until the rice is lightly toasted.
4. Step 4 Pour in the dry white wine and cook until the wine is mostly absorbed, stirring frequently.
5. Step 5 Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. Step 6 After adding about half of the broth, stir in the diced butternut squash and continue adding the broth as before.
7. Step 7 As the rice becomes creamy and tender, stir in the chopped sage, chives, and thyme.
8. Step 8 Once the rice is cooked to your desired consistency (usually about 18-20 minutes), remove the pot from the heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
9. Step 9 Cover the pot and let the risotto rest for a couple of minutes.
10. Step 10 Serve the Sage and Chive Butternut Squash Risotto hot, garnished with chopped Forest Green Parsley. The rich flavors of this creamy risotto capture the essence of fall, making it a delightful addition to your seasonal gatherings.