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Georgia Grown Thanksgiving Recipes


Preparing White Oak Pastures Free Range Turkeys

For more information, check out White Oak's five part video: Part 1

Set oven temperature to 325 and cook 8-10 minutes per pound. To see if cooked completely, check to make sure the internal temperature is 160 F in thickest part of bird (let rest for 15 minutes once out of oven).


Oven Roasted Sweet Potatoes

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings

4 sweet potatoes, peeled and cubed
1/4 cup olive oil
2 tablespoons crushed red pepper flakes
1 teaspoon  salt


1. Coat a shallow baking pan with olive oil, stir in remaining ingredients until they are potatoes are well coated

2. Bake at 400 degrees for 30 minutes until potatoes are soft

3. Stir half way through cooking to make sure the potatoes are coated evenly


Collard Green Salad

A simple but delicious way to prepare collard greens with no cooking required.

Prep Time: 5 minutes

1/2 bunch Baker's Fresh Collard Greens (washed well, stems removed, cut into thin ribbons)
1/4 cup Oliver Farms Pecan Oil
1 teaspoon  sea salt or kosher salt
1/4 cup white balsamic or cider vinegar
2 tablespoons chili garlic sauce (found in Asian section of grocery store) or hot sauce
3 cloves minced garlic
1/2 large Vidalia onions (peeled and slivered thinly)

Combine collards greens, oil, and salt in a bowl. Gently massage oil and greens to soften greens slightly. Add remaining ingredients, mixing well. Refrigerate several hours or overnight. Adjust seasoning as desired.


Butter Beans with Country Ham

2 Teaspoons Georgia Olive Oil
1/3 Cup diced Carroll's Country Ham 
4 Cups fresh Calhoun's Butter Beans 
2 Cups chicken stock or water 
salt & pepper 

Heat olive oil in medium saucepan over medium high heat.  Cook country ham in oil until crispy, 3-5 minutes.  Add butter beans and chicken stock or water, season with salt and pepper.  Cook 30-45 minutes or until tender.  

Serves 6-8.


Georgia Grown Cheese Ring


1 pound Proper Pepper Pimento Cheese
½ cup mayonnaise
¼ cup sour cream
1 cup grated apple with skin on
1 tablespoon grated onion
2 teaspoons Abby J’s Smokin Hot Sauce (or other hot sauce)
½  cup Wisham’s Cranberry Pepper Jelly (available at Publix)
½  cup chopped toasted pecans 
salt and pepper
crackers or ginger snaps 


Combine first 6 ingredients in a bowl, mixing well to combine.  Season with salt & pepper.  Line a ring mold with plastic wrap.  Spoon cheese mixture into mold, pressing down firmly.  Cover and refrigerate. When ready to serve, unmold, fill center with jelly and sprinkle with chopped pecans.  Serve with crackers and/or ginger snaps.


BBQ Turnip Greens

Serves 8


1 16 ounce bag Baker Farms Turnip Greens
2 tablespoons olive oil
1 cup onions, diced
2 cloves garlic, minced
6 cups chicken stock or water
1 cup Joe Kem's BBQ sauce
2 tablespoons BBQ rub seasoning 
salt and pepper


Heat olive oil in a large pot over medium hear. Add onion and garlic to hot oil and cook until translucent, about 3-4 minutes. Add remaining ingredients to pot and bring to a boil then lower to a simmer. Simmer about 45 minutes or to desired doneness. 


Pecan Pie


1  9 inch pie crust
6 tablespoons butter, softened
1 ¼ cups light brown sugar, packed
¾ cup corn syrup
2 teaspoons vanilla extract
¼ teaspoon salt
3 eggs
2 cups pecans


Preheat oven 350 degrees.

Using an electric mixer, beat butter, brown sugar, corn syrup, salt and vanilla until light and fluffy.  Add eggs one at a time, beating until fully incorporated before adding the next one. Distribute pecan evenly in bottom of uncooked pie crust.  Pour filling mixture over top of pecans.  Bake 50-60 minutes or until crust is golden and center is set.  Cool completely before cutting.

Serves 6-8.


Double Crust Apple Pie

Pie crust Ingredients

4 cups all-purpose flour
1 ½ cups shortening
½ cup butter
1 teaspoon salt
2 tablespoons sugar
½-1 cup ice water


Whisk together dry ingredients in a bowl.  Using fingers or a pastry cutter, work shortening and butter into flour until mixture is crumbly and the size of small peas. Gradually add enough ice water so mixture comes together in a ball.  Gently knead dough several times on floured board.  Divide dough in 2 pieces.  Roll 1 piece out to overlap edges of 9 or 10 inch pie plate.  Roll second piece of dough out large enough so that it will cover top of pie.  Gently transfer second piece to a baking sheet.  Put both crusts in refrigerator for at least 1 hour.

Filling Ingredients 

6 cups peeled, cored and sliced apples
½ lemon, juiced
¼ cup light brown sugar
2 tablespoons sugar + 2 tablespoons
1 teaspoon cinnamon
1 ½ teaspoons vanilla extract
2 tablespoons butter, cut in pieces


Preheat oven 450 degrees.

In a large bowl, combine all ingredients except butter, tossing to mix well.  Pour filling into prepared crust.  Dot filling with butter.  Gently slide top crust over filling.  Pinch top and bottom crusts together to seal then crimp decoratively.  Cut 4 slits in top crust to allow steam to escape.  Brush crust with milk or an egg wash.  Sprinkle with sugar.  Bake for 15 minutes then lower heat to 350 degrees and cook additional 30-45 minutes or until apples are tender.  Serves 6-8.