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Thanksgiving Recipes

November 24, 2010

Not sure what to bring to the big Thanksgiving feast still? Here are some of Chef Justin’s recipes that are simple, fresh and tasty! 

Herbed Rice Pilaf


  • 2 cups uncooked long grain rice
  • 1 cup Florida celery, chopped
  • 1/2 cup Florida onion, chopped
  • 1/4 cup butter or margarine
  • 4 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme


In a skillet, sauté rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. Spoon into a greased 2-quart casserole dish. Combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 degrees F for 50 minutes or until the rice is done.

Yield: 5 servings

Sweet Corn with Southern BBQ Sauce


  • 1/4 cup your favorite barbecue sauce
  • 1/4 stick butter
  • 4 ears fresh sweet corn, shucked
  • kosher salt to taste
  • fresh ground pepper to taste


Preheat oven broiler on high. In small saucepan over low heat, combine barbecue sauce and butter until melted and smooth. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil sweet corn, 4 inches from broiler, being sure to watch the whole time. Turn and baste the sweet corn until golden. Serve warm.

Yield: 4 servings

Florida Honey and Ginger Glazed Carrots


  • 3 pounds carrots, cut into thick round discs
  • 3 tablespoons wildflower honey
  • 2 tablespoons unsalted margarine
  • 1 tablespoon fresh gingerroot, peeled, finely chopped


In a kettle, cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes. While carrots are cooking, cook honey, margarine, and gingerroot over moderate heat, stirring, until margarine is melted. Drain carrots well and in a bowl toss with honey glaze and salt and pepper to taste.

Yield: 6 to 8 servings

Snap Bean and Tomato Saute


  • 2 pounds fresh snap beans
  • 3 large tomatoes, seeded and chopped
  • 3 cloves garlic, minced
  • 2 onions finely chopped
  • 1 cup olive oil
  • 1 green pepper, sliced thin
  • 1/2 bunch fresh parsley, finely chopped
  • 1/4 cup water
  • kosher salt to taste
  • fresh ground pepper to taste


Wash and rinse the snap beans, then cut off the tip of each end. In a tall-sided pot, sauté the onions in olive oil until they start to turn translucent. Stir in the garlic and continue cooking a few minutes more. Add the snap beans and green pepper and cook for another five minutes. Add the tomatoes water, salt and pepper. Bring liquid in pan to a boil, reduce heat and cover. Simmer for 5 minutes or until desired tenderness. Serve warm as a side dish. Top this dish with fresh grated Parmesan cheese and finely chopped parsley.

Yield: 4 to 6 servings

Savory Pecan Stuffing


  • 1/2 pound spicy or sage breakfast-style ground sausage
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 2 tablespoons chopped fresh sage, or 2 teaspoons dried
  • 1/4 cup butter
  • 1 cup chopped celery
  • 1 cup chopped pecans
  • 1/2 cup golden raisins
  • 1 loaf bread, cut into cubes or cornbread equivalent
  • 2 cups low-sodium chicken broth


Cook sausage and onion together until sausage is completely done. Drain well and set aside. Melt butter in a large skillet, and cook celery and garlic until tender. In large bowl add remaining ingredients, adding sausage and onions last. Mix together well and pour into a large baking dish. Bake at 350 degrees F for about 45 minutes.

Yield: 10 servings

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