Creamy Pumpkin Pie

Make it from Scratch!

Ingredients:
2 cups cooked pumpkin, mashed 3/4 cup Big Y brown sugar, packed
2 2/3 cups Big Y all-purpose flour 1 teaspoon Big Y ground cinnamon
11/2 teaspoons Big Y salt 1/2 teaspoon ground allspice
1 cup Big Y shortening 1 teaspoon ground ginger
1/2 cup cold water 1 teaspoon ground nutmeg
1 12-ounce can Big Y evaporated milk 1 teaspoon Big Y vanilla extract
4 Big Y eggs, beaten

Directions:
Preheat oven to 400˚F.

Prepare mashed pumpkin: Halve a baking pumpkin and scoop out the seeds and stringy portions. Cut pumpkin into chunks. In a
large saucepan, bring 1 inch of water to a boil. Add pumpkin and return to a boil. Reduce heat to low, cover and simmer for 30 minutes
or until tender. Drain, cool and remove peel. Return peeled pieces to the pan and mash with a potato masher.

Make piecrust: In a large bowl, mix together flour and 1/2 teaspoon salt. Cut shortening into flour. Add 1 Tablespoon of cold water to
mixture at a time, mixing and repeating until dough is moist enough to hold together. With lightly floured hands, shape dough into a
ball. Lightly flour a surface and roll dough out to 1/8-inch thickness. With a sharp knife, cut dough 11/2 inches wider than the pie pan.
Gently roll dough around a rolling pin and transfer it to pie pan. Fold edges under and, using your thumb, pinch crust into v-shapes all
around the pie pan.

Make pie filling: In a large bowl, mix together cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, allspice, ginger,
nutmeg, vanilla extract and remaining salt. Mix using an electric mixer on medium speed until well blended. Pour into piecrust.
Bake 40 to 50 minutes or until a knife inserted in center comes
out clean.

Makes 2 (8-inch) pies.

This recipe can be made up to 2 days ahead of time and stored in the refrigerator.

Creamy Pumpkin Pie

Make it Simple!

Ingredients:
1 16-ounce can pumpkin pie filling
1/2 teaspoon ground ginger
2 Big Y eggs, beaten 1/2 teaspoon ground nutmeg
3/4 cup Big Y brown sugar, packed 1 12-ounce can Big Y evaporated milk
2 teaspoons Big Y ground cinnamon 1 9-inch premade pie shell, unbaked

Directions:
Preheat oven to 425°F.

In a large bowl, using an electric mixer on medium speed, mix together pumpkin filling, eggs, brown sugar, cinnamon, ginger, nutmeg
and evaporated milk. Mix until well blended. Pour filling into crust and bake 10 minutes. Reduce heat to 350˚F and bake 40 minutes
longer or until knife inserted in center comes out clean.

Makes 2 shallow to medium pies or 1 deep dish pie.

This recipe can be made up to 2 days ahead of time and stored in the refrigerator.

© Copyright 2007 BigY Foods Inc., Springfield, MA

Roast Turkey
Make it from Scratch!

Ingredients:
1 12-pound turkey 1 Tablespoon lime zest, finely grated
11/2 teaspoons Big Y salt 1 Tablespoon fresh sage, finely chopped
1/4 cup dry white wine 1 Tablespoon fresh marjoram, finely chopped
1/4 cup Big Y brown sugar 1 Tablespoon fresh thyme, finely chopped
3 Tablespoons fresh lemon juice 1 teaspoon white pepper
2 Tablespoons fresh lime juice 1 teaspoon onion salt
1
Tablespoon lemon zest, finely grated 1 Tablespoon Big Y paprika

Directions:
Preheat oven to 325˚F.

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle half of
salt in the cavity. In a small bowl, mix together wine, brown sugar, lemon and lime juices, and half of the lemon and lime zests and half of
the fresh herbs. Reserve this mixture for the glaze.

In a separate mixing bowl, combine the remaining lemon and lime zests and fresh herbs with the remaining salt, pepper, onion salt and
paprika. Carefully rub this mixture all over the skin of the turkey. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold wings
under the back of the turkey. Return legs to tucked position.

Place turkey, breast-side-up, on a rack in a large, shallow (about 21/2 inches deep) roasting pan. Insert oven-safe meat thermometer into
thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone. Roast the turkey for about
31/2 to 33/4 hours or until the thermometer registers 180˚F in the thigh or 170˚F in the breast.

During the last hour of roasting time, baste with the pan drippings.

During the last 30 minutes, baste with the citrus glaze and loosely cover with lightweight foil to prevent excessive browning.
Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.

Makes approximately 12 (6-ounce) servings.

Make it Simple Version Continued On Next Page...

© Copyright 2007 BigY Foods Inc., Springfield, MA

Roast Turkey
Make it Simple! * To serve the same amount as the previous page, double this recipe.

Ingredients:
1 6-pound turkey breast 1 Tablespoon La Cucina olive oil

seasoning rub:
11/2 teaspoons Big Y salt
1 teaspoon onion salt
1 Tablespoon Big Y paprika
1 teaspoon white pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 Tablespoon lemon zest
1/2 Tablespoon lime zest

Directions:
Preheat oven to 425°F.

Rub turkey breast with olive oil. In a small bowl, mix together salt, onion salt, paprika, pepper, sage, marjoram, thyme and lemon and
lime zests. Season turkey with rub mixture.

Place turkey in an open roasting pan and cook for approximately 11/2 to 21/2 hours or until meat thermometer inserted in the breast
registers 170˚F. Remove turkey from oven and allow it to rest for 15 minutes before carving.

Makes approximately 6 (6-ounce) servings.

© Copyright 2007 BigY Foods Inc., Springfield, MA

Gravy
Make it from Scratch!

Ingredients:
1 giblets, removed from turkey cavity 1/4 cup fat from turkey drippings
1 medium carrot, diced 5 Tablespoons Big Y all-purpose flour
1 medium onion, diced 1/4 teaspoon poultry seasoning
1 medium celery stalk, diced 1/4 teaspoon Big Y salt
4
cups canned Big Y chicken or turkey broth 1/2 teaspoon Big Y black pepper

Directions:
In a 3-quart saucepan over high heat, add the neck, heart, gizzard, vegetables and broth. Bring to a boil. Reduce heat to low, cover and
simmer 45 minutes. Strain broth through a colander into a large bowl; reserve broth in the refrigerator to cool.

To make gravy, remove the cooked turkey and roasting rack from the roasting pan and set aside. Pour the poultry drippings from the
roasting pan through a fine strainer into a 4-cup measuring cup and reserve.

Pour 1 cup of the cooled broth into the roasting pan and stir until the crusty brown bits are loosened; pour this liquid/broth back into
the remaining cooled broth.

In a 2-quart saucepan over medium heat, add 1/2 cup of the reserved poultry drippings. Whisk flour into the heated drippings and
continue to cook and stir until the flour turns golden brown.

Add 4 cups of the cooled broth and gradually whisk ingredients together until blended smooth. If your cooled broth does not equal 4
cups, add water to make up the difference.

Cook and stir, until gravy simmers and is slightly thickened. Add poultry seasoning, salt and pepper.

Makes 8 (1/2-cup) servings.

Gravy
Make it Simple!
Ingredients:
2 12-ounce jars Big Y turkey gravy 1/2 teaspoon Big Y soy sauce
1/2 teaspoon Big Y garlic powder 2 Tablespoons red wine (optional)
1/2 teaspoon onion powder — Big Y black pepper to taste

Directions:
Put all ingredients into a saucepan over medium-low heat. Cook 15 to 20 minutes or until heated through. Continue to simmer until
ready to serve.

Makes 6 (1/2-cup) servings.

Can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.

© Copyright 2007 BigY Foods Inc., Springfield, MA

Apple Walnut Stuffing
Make it from Scratch!

Ingredients:
3/4 pound bulk pork sausage
1/2 cup onion, diced
3/4 cup celery, diced
2 Tablespoons Big Y butter
plus 3 Tablespoons melted Big Y butter
2/3 cup walnuts, roughly chopped
1 cup Granny Smith apples, cored, peeled and diced
2 Tablespoons fresh parsley, minced
2 Tablespoons fresh sage, minced
3 cups sourdough bread, fresh from the
Big Y Bakery, cut into cubes
1 cup Big Y canned chicken broth, warm
— Big Y salt and pepper to taste

Directions:
Preheat oven to 325˚F.

In a skillet over medium heat, cook sausage until well-browned and no longer pink inside. Drain grease and set sausage aside in a large
bowl. In the same pan over medium-low heat, sauté onions and celery with 2 Tablespoons butter until softened, about 6 to 7 minutes.
Transfer to bowl with sausage. Add walnuts, apples, herbs and bread cubes; mix well. Add warm chicken broth, melted butter, salt and
pepper; mix thoroughly, making sure the bread is very well coated so stuffing does not dry out. Put stuffing in a large buttered casse-
role dish (about 3-quart), cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.

Makes approximately 10 (1/2-cup) servings.

Can be prepared 4 days ahead of time and stored in the refrigerator. Reheat in 300˚F oven for 15 to 20 minutes or until heated through.

Apple Walnut Stuffing

Make it Simple!

Ingredients:
— favorite stuffing mix, enough for 8 servings
3/4 cup celery, diced
1 7-ounce package frozen brown and serve
sausage patties, thawed and chopped
2/3 cup walnuts, roughly chopped
1 cup Granny Smith apples, cored,
peeled and diced

Directions:
Prepare stuffing according to package directions, adding the remaining ingredients during the last 5 minutes of instruction time.
Fluff with fork and serve.

Makes 8 to 10 (1/2-cup) servings.

Can be prepared up to 4 days ahead of time and stored in the refrigerator. Reheat in a 325˚F oven for 20 to 30 minutes or until
heated through.

© Copyright 2007 BigY Foods Inc., Springfield, MA

Pistachio Green Beans
Make it from Scratch!

Ingredients:
11/2
pounds fresh French green beans, cleaned and stemmed 1/4 teaspoon Big Y pepper
3 Tablespoons Big Y butter 1/4 cup pistachio nuts, coarsely chopped
1/2 teaspoon Big Y salt

Directions:
Place green beans in a 3-quart saucepan; add enough water to cover. Cook over medium-high heat until water comes to a full boil;
reduce heat to low. Cook green beans for 10 to 12 minutes or until they are crisp-tender. Drain the water from the pan.
Place pan back on heat and add butter, salt and pepper. Continue cooking, stirring occasionally, until butter is melted.
Transfer to serving dish and sprinkle with pistachio nuts.

Makes 8 (1/2-cup) servings.

This recipe can be made 3 days ahead of time and stored in the refrigerator. To reheat, microwave on high for 3 to 5 minutes.
Top with pistachio nuts just before serving.

Pistachio Green Beans

Make it Simple!

Ingredients:
2 14.5-ounce cans Big Y whole green beans
— Big Y butter to taste
1/4 cup pistachio nuts, coarsely chopped

Directions:
In a microwave safe bowl, empty contents of green bean cans, including liquid. Microwave on high, 3 to 5 minutes or until hot. Drain the
liquid from the bowl. Serve garnished with butter and pistachio nuts.

Makes 7 (1/2-cup) servings.

© Copyright 2007 BigY Foods Inc., Springfield, MA

Whole Cranberry Relish
Make it from Scratch!

Ingredients:
2 pounds fresh cranberries 1/3 cup fresh orange juice
2 cups Big Y brown sugar, loosely packed 1 Tablespoon orange zest
2 Tablespoons Big Y cider vinegar 1 cup golden raisins
1/3 cup Big Y cranberry juice cocktail

Directions:
In a medium saucepan over medium heat, combine all ingredients. Cook for approximately 15 minutes or until cranberries pop open.
Skim foam off the top with a spoon and discard. Remove from heat and let cool for 30 minutes. Pour mixture into the serving dish and
refrigerate for at least 2 hours before serving.

Makes 10 (1/2-cup) servings.

This is best when made a day ahead but can be made and stored up to 2 months in refrigerator.

Whole Cranberry Relish

Make it Simple!

Ingredients:
2 16-ounce cans whole berry cranberry sauce
1 Tablespoon orange zest
1/4 cup Big Y orange juice 1 cup golden raisins
1/4 cup Big Y cranberry juice cocktail

Directions:
Cut cranberry sauce into 11/2-inch pieces. In a medium bowl, combine all ingredients. With an electric mixer on lowest setting,
blend together ingredients moving slowly to not break whole berries. After well combined, cover and refrigerate for 1 hour.

Makes 10 (1/2-cup) servings.

This is best when made a day ahead but can be made and stored up to 2 months in refrigerator.

© Copyright 2007 BigY Foods Inc., Springfield, MA

Mashed Potatoes with Mushrooms
Make it from Scratch!

Ingredients:
3/4 ounce dried mushrooms
4 to 5 Yukon Gold potatoes, peeled and cubed
1/4 cup Big Y sour cream
1/4 cup Big Y butter, softened
1 clove garlic, minced
1 Tablespoon La Cucina olive oil
— Big Y salt and pepper to taste

Directions:
In a small bowl, cover mushrooms with boiling water and let soak for 30 minutes. Remove mushrooms, squeeze out excess liquid and
reserve it. Rinse mushrooms to remove any grit, pat dry and chop. Line a sieve with a dampened paper towel or coffee filter and set
over a small saucepan. Pour reserved soaking liquid through it. Add mushrooms and boil over medium-high heat until liquid is reduced
to about 1/3 cup.

Place potatoes in a large saucepan of salted water. Simmer until they can be pierced easily with a fork, about 25 to 35 minutes. Drain
potatoes in a colander and, while still hot, force them through a ricer or a food mill fitted with medium disk into a large bowl.

With a slotted spoon, transfer mushrooms to the bowl with the potatoes and with a wooden spoon beat in sour cream, butter, garlic, olive
oil, salt and pepper to taste and about 4 Tablespoons reduced mushroom liquid or just enough to thin potatoes to desired consistency.

Makes 6 to 8 (1/2-cup) servings.

Potatoes may be made 1 day ahead and stored, covered in the refrigerator.Reheat potatoes, tightly covered, in a preheated 500°F
oven for 10 minutes or until heated through.

Mashed Potatoes with Mushrooms

Make it Simple!

Ingredients:
— instant mashed potatoes, prepared for 4 servings
1 Tablespoon La Cucina olive oil
1 4-ounce can mushrooms, chopped — Big Y salt and pepper to taste

Directions:
Prepare potatoes according to package directions. Add mushrooms, olive oil and salt and pepper to taste.

Makes 4 (1/2-cup) servings.

Potatoes may be made 1 day ahead and stored, covered in the refrigerator. Reheat potatoes, tightly covered, in a preheated 500°F
oven for 10 minutes or until heated through.

© Copyright 2007 BigY Foods Inc., Springfield, MA

Mashed Sweet Potatoes
Make it from Scratch!

Ingredients:
4
cups (about 3 large) sweet potatoes, peeled and diced
3/4 cup Big Y brown sugar
1/3 cup Big Y butter, softened
1 teaspoon Big Y vanilla extract
1 teaspoon Big Y ground cinnamon
1/2 cup World Classics whipping cream
1 teaspoon Big Y salt
1/2 teaspoon white pepper

Directions:
Preheat oven to 350˚F.

Place potatoes in a large pot and cover with water. Over medium-high heat, bring to boil. Reduce heat and simmer, covered, for 30 to 40
minutes or until tender. Drain potatoes and mash with potato masher. Combine the mashed sweet potatoes with remaining ingredients.

Spoon into a 2-quart baking dish and bake for 30 to 35 minutes.

Makes 8 (6-ounce) servings.

This recipe can be made up to 4 days ahead of time and stored in the refrigerator. Reheat in a 325˚F oven for 20 to 30 minutes
or until heated through.

Mashed Sweet Potatoes

Make it Simple!

Ingredients:
1 29-ounce can sweet potatoes, drained 1/2 cup World Classics whipping cream
3/4 cup Big Y brown sugar 1 teaspoon Big Y salt
1/3 cup Big Y butter, softened 1/2 teaspoon white pepper
1 teaspoon Big Y vanilla extract

Directions:
Preheat oven to 350°F.

In a medium bowl, combine all ingredients and mix well. Pour mixture into a 2-quart casserole dish and bake for 40 minutes.

Makes 8 (4-ounce) servings.

This recipe can be made up to 4 days ahead of time and stored in the refrigerator. Reheat in a 325˚F oven for 20 to 30 minutes
or until heated through.

© Copyright 2007 BigY Foods Inc., Springfield, MA