Thanksgiving Made Delicious: Recipes Using Louisburg Cider Mill's Finest

As the autumn leaves turn and the air grows crisp, the anticipation of Thanksgiving begins to build. It’s a time for gathering with family and friends, sharing cherished traditions, and indulging in mouthwatering dishes. This year, elevate your holiday feast with the exceptional flavors of Louisburg Cider Mill products. From their refreshing hard ciders to their rich apple butters, these artisanal delights bring a unique twist to classic Thanksgiving recipes. Join us as we explore a selection of delectable dishes that highlight the essence of the season and celebrate the bounty of local ingredients, ensuring your Thanksgiving table is both memorable and delicious.

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Apple Butter Glazed Turkey

Ingredients:

• 1 whole turkey (12-14 pounds), thawed

• Salt and pepper to taste

• 1 cup Louisburg Cider Mill Apple Butter

• 1/4 cup maple syrup

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 tablespoon olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• Fresh herbs (such as thyme and rosemary) for garnish.

  
  

Instructions:

• Preheat the Oven: Preheat your oven to 325°F (165°C).

• Prepare the Turkey: Remove the turkey giblets and neck from the cavity. Pat the turkey dry with paper towels, then season generously inside and out with salt and pepper.

• Make the Glaze: In a bowl, whisk together the apple butter, maple syrup, Dijon mustard, apple cider vinegar, olive oil, garlic powder, and onion powder until smooth.

• Glaze the Turkey: Place the turkey on a roasting rack in a large roasting pan. Brush the apple butter glaze all over the turkey, making sure to get under the skin where possible for maximum flavor.

• Roast the Turkey: Roast the turkey in the preheated oven, basting every 30 minutes with the remaining glaze. Cook until the internal temperature of the thickest part of the thigh reaches 165°F (75°C), about 3-4 hours.

• Rest and Serve: Once done, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. Garnish with fresh herbs and serve with your favorite sides.

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Apple Cider Glazed Carrots

Ingredients:

• 1 pound baby carrots (or 4 large carrots, peeled and sliced)

• 1 cup Louisburg Cider Mill Old Fashioned Apple Cider

• 2 tablespoons unsalted butter

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground cinnamon (optional)

• Fresh thyme or parsley for garnish (optional)

  
  

Instructions:

• Prepare the Carrots: If using large carrots, peel and slice them into uniform pieces. Baby carrots can be used whole.

• Cook the Carrots: In a large skillet, combine the carrots and apple cider. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and cover the skillet. Cook for about 10-12 minutes, or until the carrots are tender but still crisp.

• Make the Glaze: Remove the lid and stir in the butter, brown sugar, salt, pepper, and cinnamon (if using). Continue to cook, stirring occasionally, until the liquid has reduced and thickened to a glaze, about 5-7 minutes.

• Serve: Once the carrots are well coated with the glaze, remove from heat. Transfer to a serving dish and garnish with fresh thyme or parsley if desired.

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Hard Cider Roasted Brussel Sprouts

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved

• 3 tablespoons olive oil

• Salt and pepper, to taste

• 1/2 cup Honey Hard Cider from Louisburg Cider Mill

• 2 tablespoons balsamic vinegar

• 2 tablespoons honey or maple syrup (optional for added sweetness)

• 1/4 cup walnuts or pecans, roughly chopped (optional)

• 1/4 cup dried cranberries (optional)

• Fresh thyme or parsley for garnish (optional)

Instructions:

• Preheat the Oven: Preheat your oven to 400°F (200°C).

• Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.

• Roast the Brussels Sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are golden brown and tender.

• Add Hard Cider: Once the Brussels sprouts are roasted, remove them from the oven. Carefully pour the hard apple cider and balsamic vinegar over the sprouts. If desired, drizzle with honey or maple syrup for added sweetness. Toss to combine.

• Return to the Oven: Place the baking sheet back in the oven and roast for an additional 5-10 minutes, allowing the liquid to reduce and glaze the sprouts.

• Add Nuts and Cranberries: If using, sprinkle the chopped nuts and dried cranberries over the Brussels sprouts during the last few minutes of roasting.

• Serve: Remove from the oven and transfer to a serving dish. Garnish with fresh thyme or parsley if desired.

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Cider Donut Bread Pudding

Ingredients:

• 6-8 Louisburg Cider Mill Cider Donuts, cut into cubes

• 4 cups whole milk

• 1 cup heavy cream

• 4 large eggs

• 1 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/2 cup raisins or dried cranberries (optional)

• 1/2 cup chopped nuts (such as pecans or walnuts, optional)

• Powdered sugar, for serving (optional)

Instructions:

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

• Prepare the Donuts: In a large bowl, place the cubed cider donuts. If they are a bit stale, that’s perfect, as they will absorb the custard mixture better.

• Make the Custard: In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

• Combine Ingredients: Pour the custard mixture over the cubed cider donuts. Gently stir to ensure all the donut pieces are soaked. If using, fold in the raisins or dried cranberries and chopped nuts.

• Let it Soak: Allow the mixture to sit for about 15-20 minutes, giving the donuts time to absorb the custard.

• Bake the Pudding: Pour the mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the custard is set. You can insert a knife in the center; it should come out clean.

• Serve: Let the bread pudding cool slightly before serving. Dust with powdered sugar if desired and serve warm with whipped cream or vanilla ice cream.

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As we gather around the table this Thanksgiving, let the delightful flavors of Louisburg Cider Mill products elevate your holiday feast. From the rich essence of hard apple cider to the warm sweetness of apple butter and the nostalgic taste of cider donuts, these ingredients bring a unique twist to traditional dishes. Whether you're serving up a succulent cider-brined turkey or indulging in a cozy bread pudding, each recipe promises to create memorable moments with loved ones. This Thanksgiving, embrace the bounty of the season and the joy of sharing delicious meals, ensuring that your celebration is filled with flavor, warmth, and cherished traditions.