Think Beyond the Big Box...

Holiday Recipes

Start to plan your Thanksgiving Meal with some of our favorite holiday recipes!

Shallot-Sage Accordion Potatoes

To prep ahead, bake through step 2. Let cool, cover, and refrigerate, up to 2 days. Let sit at room temperature 1 hour before proceeding as directed.

  • Prep Time 30 minutes
  • Total Time 1 3/4 hours
  • Yield Serves 8

Ingredients

  • 8 medium Yukon Gold potatoes (about 2 pounds)
  • 6 shallots, thinly sliced crosswise
  • Salt and pepper
  • 1/2 stick unsalted butter, room temperature, divided
  • 2 tablespoons finely chopped fresh sage leaves

Directions

  1. Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.
  2. Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.
  3. Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.

Double Cranberry-Apple Sauce

Ingredients

  • 6 large Granny Smith apples, peeled and diced
  • 1 (12-ounce) package fresh cranberries
  • 1 small lemon, sliced and seeded
  • 1 cup granulated sugar
  • 1/2 cup water
  • 3/4 cup sweetened dried cranberries

Preparation

  1. Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often.
  2. Reduce heat; simmer, stirring often, 15 minutes or until cranberries pop and mixture starts to thicken. Remove from heat, and stir in sweetened dried cranberries. Cool. Cover and chill until ready to serve.
  3. Note: Mixture can be stored in the refrigerator for up to 2 weeks.

And now for the turkey….

Make the bird the way you like it: this step-by-step guide from Food Network Magazine leads to thousands of possibilities!

1. Pick a turkey

2. Thaw

3. Brine

4. Make a butter

5. Roast the bird

Click here for the full article including brining tips, butter recipes and more!

 

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