Thanksgiving Prep

This Thanksgiving, we’re thankful for good food, good company, and good recycling programs. In honor of this gratitude, we’ve pulled together a few Thanksgiving classics to help plan your holiday. Each recipe is loaded with a variety of flavors and includes ingredients with recyclable packaging—cartons! Delicious and eco-friendly.

Thanksgiving Stuffing

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 pound day-old white bread, torn into 1″ pieces
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups 1/4″ slices celery
• 1/2 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups chicken or vegetable broth from a carton
• ½ cup liquid egg from a carton

Directions

1. Preheat oven to 250°F. Butter a 13x9x2″ baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
3. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of stuffing registers 160°F, about 40 minutes.
4. Bake stuffing, uncovered, until set and top is browned and crisp, 40-45 minutes longer
5. Recycle your empty egg and broth cartons when finished!

Jalapeño Cornbread

Ingredients

• 1/3 cup vegetable oil
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2/3 cup sugar
• 3 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ cup liquid egg from a carton
• 1 cup buttermilk from a carton
• 1/3 cup chopped jalapeños

Directions

1. Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
2. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil, jalapeño, and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
3. Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
4. Recycle your cartons!

Chive and Garlic Mashed Potatoes

Ingredients

• 4 to 6 pounds peeled Yukon gold potatoes
• 1 cup heavy cream from a carton
• ¼ cup (1/2 stick) of unsalted butter
• 5 cloves garlic
• 4 sprigs fresh thyme
• 3 tablespoons chopped chives
• Salt and pepper to taste

Directions

1. Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt.
2. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well.
3. In a small pot heat the cream, butter, garlic, and thyme.
4. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl.
5. Stir in the warm cream slowly, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
6. Recycle your emptied cream carton.

Let us know how your holiday meals go and share your own recipes with us on Facebook, Twitter, and Instagram. Happy Thanksgiving!