Thanksgiving Order Form and Cooking Directions

Click here to add your e-mail to the CACC Culinary e-mail list Thanksgiving order form normally is available in late October and needs to be completed in early November for our students to be able to produce all the items for pick up just before Thanksgiving Click Here for 2019 Thanksgiving Order Form - Form live until November 7th See form for pick up dates and times See below for Thanksgiving product information/cooking instructions For more information on CACC Culinary and products visit

www.caccculinary.com

@CACCCulinary

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Single Knot  Dinner Rolls

Pull out of the freezer and place into refrigeration 24 hours before you are ready to use them.  If you would like to warm them, place them on a sheet pan, cookie sheet or other baking dish.  Heat them in the oven at 300 for 3-5 minutes just before serving or whatever temperature your oven currently is on. (optional - brush with melted butter before putting into the oven)

Pecan, Pumpkin, and Apple Pie

Pull out of the freezer and cut out of vacuum sealed bag and place into refrigerator 24 hours before you are ready to eat. If you would like to warm pie heat in the oven at 300 for 5-10 minutes about 15 minutes before serving. (Pie can also be served at room temperature.  Remove from the refrigerator a maximum of 4 hours prior to eating)

Whole Roasted Brined Turkey - Click here for carving directions

Keep refrigerated  until 1 hour before heating (heating will take 90 to 120 minutes). Heat for 45 minutes at 350 with foil on.  Remove foil, keep at 350 and heat until internal temperature of 165 (check in thickest part of thigh and thickest part of breast), about another 30 to 45 minutes.   Let rest for at least 20 minutes up to an or hour before carving, see reverse side for carving instructions)

Take and Bake Gougères - See separate sheet or www.caccculinary.com/p/gougeres.html

Chicken Stock

Keep in the freezer until needed, open container  and place into a pot or pan and melt over a medium heat.  Once melted works great for gravy (add the turkey neck for more flavor), sauces, and can be substituted for broth in stuffing.  Stock can be melted the day before and refrigerated until needed. Brown stock is made with roasted bones, caramelized carrots and onions and tomato paste. Three day shelf life once melted and kept in fridge.

Turkey Gravy (Frozen)

Pull out of the freezer and place into refrigeration 24 hours before you are ready to eat. Remove gravy from container and place into a pot or pan.  Add a half cup of water and bring to a simmer over medium heat.  Stir every few minutes as needed.  Adjust consistency with more water as needed. Containers are also microwave safe. If using microwave heat in 1 minute intervals until hot. - serves 6 to 8

Cream of Mushroom Soup for Green Bean Casserole (with 1 Cup Fried Onions)

Pull out of the freezer and place into refrigeration 24 hours before you are ready to eat. Open container and place into a pot or pan (break into smaller pieces if still frozen).  Add a half cup of water and bring to a simmer over a medium heat.  Pour over 2 to 3 pounds of trimmed fresh green beans and mix.  Bake in oven for 40 to 60 minutes. Top with fried onions and serve. - makes 8 to 10 sides

Stuffing (Andouille, Oyster, Cornbread, Rice and Vegetable)

Pull out of the freezer and place into refrigeration 24 hours before you are ready to eat. Cut bag open and make into balls or place whole into casserole dish.  Bake in oven until it reaches an internal temperature of 155 or until when they are cut into, they are cooked all the way through.  If stuffing your turkey, stuffing should be cooked until an internal temperature of 165 is reached. - makes 3 to 4 sides