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Thanksgiving with a #MooreFlavor Twist

Thanksgiving with a #MooreFlavor Twist
We are all familiar with the traditional Thanksgiving dishes—turkey, gravy, ham, casseroles, potatoes,  dressing and more. These dishes are delicious, but have you ever tried them with a #MooreFlavor twist? Moore’s Marinades, Wing Sauces and Hot Sauces transform traditional recipes into standout dishes. 
Marinate your turkey or ham in Moore’s Original Marinade for a mouth-watering smoky flavor. Make your mac and cheese using Moore’s NEW Spicy Mustard Hot Sauce for an extra tangy bite. Transform your traditional scalloped potatoes into buffalo-style potatoes with Moore’s Original Buffalo Wing Sauce. Try Moore’s Cornbread Dressing and Green Bean Casserole recipes for a change. Trust us, your dinner guests will thank you! Happy Thanksgiving! 
2 cups Moore's Original Marinade
1 5-lb turkey breast skin removed
1 cup honey
  1. Marinate turkey in Moore's Marinade and honey for at least 30 minutes.
  2. Turn turkey breast occasionally.
  3. Remove from marinade and place in a large oven-cooking bag.
  4. Close bag with nylon tie. Cut six half inch slits in the top of the bag.
  5. Insert meat thermometer into center of the meat and roast at 325° for 1 to 1 ½ hours or until meat thermometer registers at 170° F.
¼ cup Moore's Original Marinade
2 lbs fully cooked ham
1 cup crushed pineapple with juice
¼ cup brown sugar
1 tsp ginger chopped
½ tsp garlic powder
½ tsp coriander
  1. Mix all ingredients except ham.
  2. Place ham and mixture in cooking bag.
  3. Marinade for at least 30 minutes in the refrigerator.
  4. Place ham in roasting or baking dish, reserving ½ of the marinade.
  5. Roast the ham at a 325° oven for 1½ hours, brushing every half hour with extra marinade.
1 (16-oz.) package elbow-shaped pasta
2 Tbsp. olive oil, divided
1/2 cup butter
1 small onion, diced
3 Tbsp. all-purpose flour
3 cups half-and-half
2 cups heavy cream
2 Tbsp. Spicy Mustard Hot Sauce
1 tsp. sea salt
3 cups freshly grated sharp Cheddar cheese
1 cup freshly grated Swiss cheese
6 cooked bacon slices, chopped
3/4 cup panko breadcrumbs

5-6 Russet potatoes, peeled and thinly sliced
4 T butter
3 T flour
½ cup Moore's Buffalo Sauce
1 ½  Cups half and half
3 cups Provolone cheese, shredded
salt and pepper to taste
  1. Preheat oven to 350°F.
  2. Prepare casserole dish by spraying with cooking spray.
  3. In a medium saucepan, melt butter, then add ½ cup half and half and flour. Whisk until smooth.
  4. Add the remaining half and half and Moore's Buffalo Sauce and stir to combine.
  5. In the prepared casserole dish, layer 1/3 of the potatoes, sprinkle salt and pepper, 1/3 of the sauce, and 1 cup of the provolone.  Repeat layers 2 more times ending with the last cup of cheese on top.
  6. Cover the dish with lid or foil and bake for 45 minutes.
  7. Remove cover and continue to bake for additional 15-20 minutes or until hot, bubbly, and golden brown.
9"x13" pan of baked cornbread, cooled and crumbled
4 pieces of bacon, uncooked
2 eggs,  hard boiled and chopped
1 small onion, diced
½ cup celery, diced
3 T. Moore's Original Marinade
½ tsp. salt
½ tsp. black pepper
½ tsp. sage (optional)
1 can cream of chicken soup
2-4 cups turkey or chicken stock or broth
  1. Pre-heat oven to 350 degrees.
  2. Fry bacon until crisp then remove from pan and crumble.
  3. In remaining bacon drippings, sauté onion and celery until translucent.
  4. Add Moore's Marinade and heat until bubbly.
  5. Pour this mixture over the crumbled cornbread and stir until combined.
  6. Add bacon, eggs, soup, salt, pepper, and sage.
  7. Add broth or stock until it reaches the desired consistency.
  8. Bake in a large casserole dish for about 30 minutes or until lightly browned.
1 -- 10.5oz can of Cream of Mushroom soup
½ cup milk
6 pieces of bacon, cooked, drained, and crumbled
3 tsp. of Moore's Original Marinade
2 -- 16oz cans French cut green beans
1 ⅓ French's Fried Onions 
Dash of black pepper
  1. Mix soup, milk, Moore's Original Marinade, black pepper, green beans, bacon, and 2/3 cup onion in 1 ½ quart casserole dish.
  2. Bake at 350°F for 30 minutes or until bubbling.
  3. Sprinkle with remaining onions.
  4. Put under broiler for 1-2 minutes until onion is browned.