Soups/Stews/Mardi Gras Items
Method 1 - Thaw in refrigerator for 1 to 3 days. Reheat by
brining to a simmer in a saucepan or in the microwave. If any of the item is
left over, keep in the container but let cool completely in the refrigerator
before covering with the lid. Leftovers should be consumed in less than 7 days
from the original thaw date.
Method 2 - Remove lid and thaw in the microwave on thaw mode until mostly thawed and soup can be stirred. Reheat by brining to a simmer in a saucepan or in the microwave. If any of the item is left over, keep in the container but let cool completely in the refrigerator before covering with the lid. Leftovers should be consumed in less than 7 days from the original thaw date.
Soups/Stews with Seafood (Seafood Gumbo, Shrimp Etouffée and other)
Thaw in refrigerator for 1 to 3 days. Reheat by brining to a
simmer in a saucepan or in the microwave, serve once hot to prevent over cooking seafood. If any of the item is left over, keep
in the container but let cool completely in the refrigerator before covering
with the lid. Leftovers should be consumed in less than 7 days from the
original thaw date.
All link sausage is fully cooked. It can be thawed in
the refrigerator 1 to 3 days or during the cooking process
(grilling, sautéing, baking, or other cooking method as per use in
recipe). Cool leftovers completely uncovered in the refrigerator. Once
cooled completely, store in a covered container. Leftovers should be
consumed in less than 7 days from the original thaw date.
All bulk pack sausage is raw. It can be thawed in
the refrigerator 1 to 3 days or during the cooking process
(grilling, sautéing, baking, or other cooking method as per use in
recipe). Cool leftovers completely uncovered in
the refrigerator. Once cooled completely, store in a covered
container. Leftovers should be consumed in less than 7 days from the
original thaw date.
Pulled Pork can be thawed in the refrigerator 1 to
3 days or during the cooking process (grilling, sautéing, baking, or other
cooking method as per use in recipe). Cool
leftovers completely uncovered in the refrigerator. Once
cooled completely, store in a covered container. Leftovers should be
consumed in less than 7 days from the original thaw date.
Store in freezer, cut out of vacuum bag, thaw in
refrigerator overnight, bake in oven 350 for 20 to 25 minutes rice is crisp and
steam comes through rice.
To cook from frozen, put in 250 oven for 20 minutes
then follow above directions.
Store in freezer, thaw in refrigerator overnight or up to 2
days, bake in oven 300 to 350 for 4 to 5 minutes to warm through. Remove, cool
for 4 to 5 minutes and frost while still warm.
To cook from frozen, put in 250 oven for 10 minutes then follow above directions
Pies
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
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)
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.
Brown Turkey Gravy
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.
Cream of Mushroom Soup for Green Bean Casserole (with 2 Cups 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.
Stuffing
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.
