Savory Thanksgiving Sheet Pan Turkey with all the Fixings

Thanksgiving Sheet Pan Turkey Breast with all the fixings

Ingredients

5 cups Brioche bread cubed

2 Tbsp Butter Olive Oil

1 Tbsp The Olive Twist House Dipping Blend

3 tbsp unsalted butter, at room temperature

2 tbsp Butter Olive Oil

3 cloves garlic, minced

1 onion, diced

2 celery ribs, diced

⅓ cup dry white wine

¼ cup dried sweetened cranberries

2 tbsp dried black currants

¼ cup chopped fresh parsley leaves

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh thyme leaves

2 ½ cups seasoned stuffing box mix of choice

½ cup pecans, chopped

1 ½ cups chicken stock

Himalayan salt and freshly ground black pepper

For the turkey

2 tablespoons unsalted butter, at room temperature

1 clove garlic, minced

1 teaspoon chopped fresh thyme leaves

1 teaspoon lemon zest

1 2-pound boneless, skin-on turkey breast

Himalayan salt and freshly ground black pepper

Instructions

Preheat oven to 400 degrees F.

Lightly oil a 9 x 13 baking dish with olive oil.

Place bread cubes in a bowl and drizzle with olive oil and season with OT House Dipping Blend and toss together.  Spread bread cubes in a single layer on a baking sheet and place into oven, bake until crisp and golden, about 10-12 minutes; set aside.

Melt butter and olive oil in a large Dutch oven over medium-high heat. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add wine and cook, stirring occasionally, reducing the liquid, about 2 minutes. Stir in cranberries, currants, parsley, sage and thyme. Remove from heat and let stand to soften cranberries, about 5 minutes.

Stir in bread, stuffing mix and pecans; season with salt and pepper, to taste. Stir in chicken stock until absorbed and combined completely.

Spread bread mixture into the prepared baking dish.

In a small bowl, combine butter, garlic, thyme and lemon zest.

Carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Using toothpicks to secure the skin, then salt and pepper the outside of the turkey breast to season.

Place turkey on top of the bread mixture. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 40-45 minutes.

Serve immediately.

Using your senses to find qualtiy olive oil

Don’t get stuck on this is the “country” where your olive oil should come from.  In reality quality fresh olive oil comes from all over the world.  Every single olive oil producer will tell you theirs is the best and better than any other country.  On the contrary, good quality fresh olive oil can actually come from some very unexpected countries.  The important part is having traceability, third party testing and knowing a little bit of how to properly taste olive oil and be given some clues on what to look for in good vs bad olive oil.

Using your senses:

Use your eyes:  First good olive oil comes in green or golden yellow.  If your olive oil is almost clear, I would say that is suspicious!  The color depends on the type of olive variety and when they pick the olives.  Early harvest will tend to be greener in color and have a higher polyphenol count, which is a healthy benefit.

Use your nose:  If the olive oil smells like fresh cut grass, or like walking through an herb garden, chances are you have a fresh quality product.  If it smells greasy, moldy, musty, chances are it is defective or old and has turned rancid.  Avoid those smells all together.

Use your sense of taste:   Taste the olive oil, if it tastes green and dissipates off your tongue and doesn’t leave a sticky film, you most likely have a fresh olive oil.  Old or poor-quality olive oils will taste a bit off and will coat your tongue with a heavy oil feeling.

Use your fingers: Put a drop of olive oil on your thumb and use your index finger to rub together if it isn’t sticky, you most likely have a quality olive oil.  A quality olive will absorb right into your skin and will feel like a moisturizer.  If you have an old olive oil it will feel sticky like your fingers are going to stick together.

See you can tell a difference in fresh quality olive oil.  If you are still unsure, come see us and we will let you look, smell, taste and touch the olive oil and help you understand the differences.

Herb Roasted Olives with Burrata Cheese

Herb Roasted Olives with Burrata

1 cup plain green olives, pitted

1 cup Kalamata olives, pitted

4 cloves garlic peeled, smashed

1 small yellow onion peeled, thinly sliced

1 sprig fresh rosemary

3 sprigs fresh thyme

1 medium lemon peels only

½ tsp red pepper flakes

⅔ c extra virgin olive oil

2-3 balls burrata cheese room temperature

Fresh dill and basil for garnish

1 loaf baguette (sliced and toasted), or purchase our bread mixes and make your own homemade

Preheat the oven to 450℉

2-3 balls burrata cheese, Remove the burrata from the liquid and place onto a paper towel to remove moisture, and set aside until later.

Slice half of the olives in half, leaving half whole for a variety of shapes and sizes, and place in an oven safe dish that will work as a serving dish too!

Autumn Harvest Salad

1- 2 bunches kale center ribs removed and torn into small pieces about 6 cups

1 delicata squash de-seeded and cut into half moons

1 c cooked farro or wild rice

4 oz soft goat cheese chevre

seeds from one pomegranate about 1 cup

2 tbsp olive oil

1/2 tsp Spanish Blend

salt

pepper

For Dressing:

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp pomegranate quince balsamic

1 tbsp pure maple syrup

1 garlic clove pressed or finely minced

1/4 tsp Spanish Blend

pinch of salt and pepper

Preheat oven to 400°F

Toss delicata squash in 2 tablespoons olive oil, salt, pepper and seasoning, arrange in a single layer on a lined baking sheet, Roast for about 15 minutes or until golden and tender, to touch of a fork. Set aside to cool.

Whisk together all ingredients for dressing using an Olive Twist Salad Dressing Mixing Jar.

In a large bowl, add kale, delicata squash, farro/rice, goat cheese and pomegranate seeds. Pour dressing over and toss to fully coat everything in the dressing.

A Community: Downtown Auburn

A wonderful community supporting local businesses.  We welcome both visitors and newcomers to the community to shop and experience our store and our neighbors.  (click the picture for Auburn businesses & then our logo for information about our shop)

SNOW DAY SPECIAL

Shipping Special EXTEND!

Both locations are OPEN!! For those that do not want to venture out, or want to save on shipping! Here is a special for YOU! Purchase an on-line order of $65 or more and receive FREE shipping! Please note: EXCLUDES LG BOTTLES.   use code SNOWGLOBE at check out.  

 Ends 1/27/23 11:59 pm

Doing the planning now to be Home for the Holidays!

2022 Gourmet Gift Guide

Thank you for considering our gift selections.  Customization of flavor, size and accessories, can personalize a gift to your recipient.  Our helpful and knowledgeable staff can assist in customizing a gift: Please allow twenty-four hours to two weeks advance notice, based on size of the order.  Please contact us for a price quote.  260.436.3866 

Click on the photo to view guide

Snow Day FREE shipping with $75 purchase

Snow DAY!  2021

Order $75 worth of product on our website and we will ship for FREE!  Today and tomorrow ONLY.  

use CODE:  SNOWDAY21  at check out

expires 2/17/21 

2020 Olive Twist Gift Guide

We are excited for the items we are offering in store this holiday season.  Please come shop either location to view and purchase items.  

Enjoy shopping at your finger tips! Follow the link to view the Flipbook.

https://www.flipsnack.com/OliveTwist/2020-olive-twist-gift-guide.html

Note:  some items are only available in store.  If interested please contact us at 260-436-3866

Cheers to 10 Years! Anniversary Celebration -- All October long!

A special thanks to our wonderful customers, the business that use or promote our products, local chefs, healthcare providers, and most of all, all the wonderful home cooks.  We cannot thank you enough for your support over the years.

To celebrate our ten-year anniversary, we have many things happening the month of October.   Beginning Monday, October 5, 2020