but know that we’re celebrating with you in spirit.
but know that we’re celebrating with you in spirit.
All instructions are listed for conventional oven with convection oven timing adjustments in parentheses.
Place in the oven when uncovering the turkey.Place ham on a rack in a baking dish and add ½ to 1 cup of water, depending on depth of baking dish. Loosely tent with foil and bake for 20 minutes (15 minutes for convection oven). Uncover and bake for 20 more minutes (15 more minutes for convection oven). Remove from the oven and let it rest for 15–20 minutes, loosely covered with foil, before serving.
Place turkey breast in a shallow roasting pan. Cover with foil and bake for 40 minutes (25 minutes for convection oven). Uncover and bake for 30 more minutes (15 more minutes for convection oven). Remove from the oven and let it rest for 15 minutes before slicing.
Can be prepared and refrigerated 30 minutes prior to serving. Toss the tomatoes and cucumber in a medium mixing bowl with the vinaigrette. Place the tomato mixture in a serving bowl or shallow dish. Use the same mixing bowl to toss the arugula, then scatter the arugula over the tomato mixture. Sprinkle the queso fresco and pepitas over the salad and serve chilled.
Remove the lid from the container and bake for 20–25 minutes (12–15 minutes for convection oven). Remove from the oven.
Remove the lid from the container. Remove the lemon and set it aside for later. Bake for 20–25 minutes (12–15 minutes for convection oven) until the edges are crisp. Remove from the oven. Squeeze the reserved lemon over the sprouts and top with Parmesan.
Place in the oven at the same time as the ham.
Remove lid from foil container (or place potato mixture in a greased, ovenproof casserole dish) and cover with foil. Bake for 45 minutes (30 minutes for convection oven) or until the center reaches 160˚F. Remove the foil, sprinkle the cheese and bacon evenly over the top, and bake uncovered for 12–15 minutes. Remove from the oven, sprinkle with green onions, and serve.
Place rolls on a cookie sheet and bake for 5 minutes until lightly toasted and warm.
Allow butter to come to room temperature about 30–45 minutes before serving.
If refrigerated, remove cobbler from refrigerator (can be left unrefrigerated up to 5 days or refrigerated up to 10 days). Remove lid and place the pan on a cookie sheet. Bake for 18–22 minutes or until it reaches 165˚–170˚F.*Smaller individual portions can be placed in a microwaveable bowl and heated in the microwave until warm (approximately 45 seconds).