If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 cup Chosen Harissa Avocado Oil Mayo, approximately
Chosen Roasted Garlic Mayo Mashed Potatoes
8-10 servings
4 pounds Yukon gold potatoes
8 tablespoons butter, cut into cubes
1/2 cup Chosen Roasted Garlic Mayo
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Finely chopped chives for garnish
Chosen Organic Mayo Cornbread Stuffing
6 servings
1 tablespoon Chosen Food 100% Pure Avocado Oil
3/4 cup each diced yellow onion & celery
1 tablespoon dried sage
2 teaspoons dried thyme
Kosher salt & fresh ground pepper
Approximately 1/2 cup Chosen Organic Mayo, depending on how dry or not you like your stuffing, start with 1/4 cup and add from there
3/4 cup chicken stock, warmed
One-6 ounce bag seasoned cornbread stuffing
Chosen Classic Mayo Gravy
Makes 1 1/2 cups
1 cup cold, leftover gravy, even store-bought will work
1/3 cup Chosen Classic Mayo
1 tablespoon vermouth
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon soy paste or 1/2 teaspoon soy sauce
Kosher salt and freshly ground pepper
Directions
Harissa Mayo Turkey Breast
Preheat oven to 325 degrees F
Put onion, celery & carrots in a large bowl
Drizzle with a tablespoon of oil, season with salt & pepper, toss to mix, then put into the bottom of about a 12 inch cast iron or baking dish
Season the turkey breast well with salt & pepper, then using a basting brush generously cover the outside of the breast with the Harissa mayo – then set on top of the vegetables
Roast for approximately 15 to 20 minutes per pound, or until an instant read thermometer reads 160-165, and be sure to brush more on again at the half way point
Remove from the oven, cover loosely with foil and let rest about 15 minutes
Slice away!
Chosen Roasted Garlic Mayo Mashed Potatoes
Peel potatoes and cut into even sized pieces – big or small doesn’t matter as long as they’re close to the same size so they’ll cook at the same time
Put into a large pot, cover with a couple inches of water, add a good teaspoon of salt and bring to a simmer
Cook 15-20 minutes, or until the potatoes are soft enough that the tines of a fork can easily go in and out
Drain really well, then put back in the pot and on low heat to dry out any remaining moisture
Mash the potatoes in the pot (I like a potato ricer for this) then add the butter, the mayo and salt & pepper – mix and combine well until smooth.
Feel free to use a little cream or milk if it’s too thick for your liking
Serve topped with chopped chives
Chosen Organic Mayo Cornbread Stuffing
Preheat oven to 350
Heat oil in a large pot over medium heat and add onion, celery, sage & thyme – cook until softened, 5-10 minutes
While it does, combine mayo with broth in a large bowl, and whisk well to combine
Add the vegetables and stuffing to the mayo/broth and mix well to combine – season to taste with salt & pepper
Then everything goes into a greased casserole dish, cover with foil and cook at 350 for 30 minutes, then remove foil and continue to cook 5-10 more
Serve
Chosen Classic Mayo Gravy
Combine gravy, mayo and vermouth in a medium bowl, then whisk really well to combine
Add the thyme, sage, soy and season with salt & pepper
