The Thanksgiving Bird and a Healthy side

Its time to get the thanksgiving bird ready! Chef Cathy has a few tips along with how to prepare delicious green beans.

The Thanksgiving Bird
By: Chef Cathy Zeis

1 turkey, thawed and rinsed
1-12 oz. can of beer
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
1-16 oz. bottle Greek Vinaigrette Dressing

Using your hands, pull out the neck and gizzards from inside the cavity of the turkey. Set aside if you want to use these for gravy or discard. On the lip of the cavity opening, sprinkle spices. Pour the beer over the spices. The beer will run into the cavity with the spices. Cover the entire turkey with the vinaigrette dressing, rubbing it thoroughly with your hands. Cover the wing tips with foil and bake at 350, uncovered for 1 hour. Cover the bird with foil and cook until turkey is done, basting every 40 minutes. Let rest 5 minutes before carving.

Sauteed Green Beans
By: Chef Cathy Zeis

*All measurements based upon 1 lb.*

1 lb. fresh green beans, washed and tips removed
1/2 cup fresh cranberries
1/4 cup walnuts, shelled
2 TBS. extra virgin olive oil
1 tsp. lemon juice
1/8 tsp. garlic powder

In a large skillet over medium heat, saute green beans in oil for 1 minute, stirring often. Add cranberries, walnuts, garlic powder and lemon juice. Cook for 5 minutes or until cranberries start to split. Stir often. Spoon green beans onto a plate and serve.


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