Bickford Flavors Thanksgiving Dinner

In honor of Thanksgiving, we're doing an entire meal! Well, not exactly an entire meal, you'll still have to make your own Turkey, but we got the rest. We've made Orange Cranberry Sauce, Maple Glazed Sweet Potatoes, Rosemary Stuffing, and Lemon Garlic Roasted Brussels Sprouts. Honestly, I don't know how we did it, this is one seriously flavorful and fantastic meal!

Here you go:

1 bag fresh cranberries

1 c. water

1 c. sugar

2 tsp. Bickford W.S. Orange Flavor

Mix all ingredients in saucepan on medium heat. Bring to a boil and reduce heat and simmer 10-15 minutes. Pour into serving bowl and let cool at least 2 hours.

 

Maple Glazed Sweet Potatoes

2 - 40 oz. cans sweet potatoes, drained

1 stick butter

1/2 c. brown sugar

2 TBS. Bickford Maple Flavor

In skillet melt butter and brown sugar until dissolved. Add Bickford Maple Flavor and drained sweet potatoes. Heat potatoes 10-15 minutes.

 

Rosemary Stuffing

1 - 16 oz bag bread cubes

2 stalks celery, diced

1 quart turkey broth

1 stick butter

1 TBS Bickford Rosemary Flavor

In large pan sauté butter and celery until celery is soft. Add Bickford Rosemary Flavor and bread crumbs and turkey broth. Mix until combined, cover and cook 45 minutes, stirring occasionally.

 

Lemon Garlic Roasted Brussels Sprouts

1- 1 # bag fresh Brussels sprouts. halved

2 TBS Olive Oil

1 1/2 tsp. Bickford Garlic Flavor

1 1/2 tsp Bickford Lemon Flavor

salt & pepper, taste

 

In bowl mix, brussels sprouts, olive oil and Bickford Garlic Flavor. Once coated put on cookie sheet and bake @ 425 degrees for 25 minutes. Stir once after 10 minutes. Remove from oven and drizzle Bickford Lemon Flavor over and stir.

 

Enjoy!! From Our Family to yours...Happy Thanksgiving!