A Rustic Utah Snow Lodge Thanksgiving

Studio 5 Gourmet Today Contributor Amy Richardson shares her original recipes as well as some links to her favorite recipes that compliment the menu.


Sparkling Apricot Nectar

Peach and Honey Glazed Turkey

Apricot Sage Stuffing with Pine Nuts and Dried Cherries

Rosemary Garlic Mashed Potatoes

Roasted Sweet Potatoes with Goat Cheese and Scallions

Green Beans and Manchego Cheese

Brown Sugar Glazed Carrots

Orange Buttermilk Rolls

Cherry Cranberry Relish

Pear Walnut Crumble Tart

Apricot-Sage Stuffing with Pine Nuts and Dried Cherries

12 cups cubed artisan bread toasted, or dried
1/2 cup sweet onion, chopped ( 1/2 large onion )
3 stalks celery, chopped
1/2 cup butter
1/4 tsp pepper
2 tbsp chopped parsley
2 tbsp fresh sage, snipped
1/2 cup dried, snipped apricots
1/2 cup dried, snipped cherries
1/4 cup toasted pine nuts
1 large egg
1/2 cup cream
1/2-3/4 cup chicken broth

Place bread in a large bowl, toss with parsley, sage and pepper. Set aside.

In a large sauté pan, melt butter, and cook celery and onions until translucent but not browned.

Drizzle over bread mixture and toss to coat.

Whisk together egg and cream. Stir in 1/2 cup of chicken broth. Drizzle over bread mixture and toss to coat. Stir in apricots, cherries, and pine nuts. Mix until well blended. Add additional chicken broth if necessary. Pour into buttered baking dish cover and bake for 35-40 minutes. Uncovering in the last five minutes to brown if desired.

Makes enough to stuff one 10-12 pound turkey.
Recipe by Amy Richardson

Peach and Honey Glazed Turkey

1 10-12 pound turkey
1 cup peach preserves
2 tbsp honey
4 tbsp melted butter

Prepare turkey for Roasting: rinse, clean and pat dry.
If desired season the inside with salt. Spoon stuffing loosely and secure legs.

Twist wing tips under the back. Place turkey breast side up in a roasting pan. Cover loosely with foil. Bake at 325 degrees for 2 3/4 -3 hours. If stuffed increase baking time to 3 1/4- 3 1/2 hours. Roast until thermometer reaches 180 degrees and stuffing reaches 165 degrees.

In a small saucepan, melt butter. Whisk in peach preserves and honey. In the last 1/2 hour of baking time, remove foil and baste turkey with glaze, repeating until Turkey is glazed and golden brown.

Makes 12-14 servings
Recipe by Amy Richardson


Cherry Cranberry Sauce

“Garlic and Rosemary Mashed potatoes”



Green Beans:


Sweet potatoes!

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