Honey of a Turkey
2 cups Moore's Original Marinade
1 5-lb turkey breast skin removed
1 cup honey
Marinate turkey in Moore's Marinade and honey for at least 30 minutes.
Turn turkey breast occasionally.
Remove from marinade and place in a large oven-cooking bag.
Close bag with nylon tie. Cut six half inch slits in the top of the bag.
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.
Moore's Cornbread Dressing
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
Pre-heat oven to 350 degrees
Fry bacon until crisp then remove from pan and crumble
In remaining bacon drippings, sauté onion and celery until translucent
Add Moore's Marinade and heat until bubbly
Pour this mixture over the crumbled cornbread and stir until combined
Add bacon, eggs, soup, salt, pepper, and sage
Add broth or stock until it reaches the desired consistency
Bake in a large casserole dish for about 30 minutes or until lightly browned
Green Bean Casserole:
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 ? French's Fried Onions
Dash of black pepper
Mix soup, milk, Moore's Original Marinade, black pepper, green beans, bacon, and 2/3 cup onion in 1 ½ quart casserole dish.
Bake at 350°F for 30 minutes or until bubbling.
Sprinkle with remaining onions.
Put under broiler for 1-2 minutes until onion is browned.