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.
- 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
- 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.
- 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.
- 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.
- Bake stuffing, uncovered, until set and top is browned and crisp, 40-45 minutes longer
- Recycle your empty egg and broth cartons when finished!
- 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
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- 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.
- 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.
- Recycle your cartons!
Chive and Garlic Mashed Potatoes
- 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
- Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt.
- Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well.
- In a small pot heat the cream, butter, garlic, and thyme.
- While the potatoes are still warm, press them through a potato ricer or food mill into a bowl.
- 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.
- Recycle your emptied cream carton.
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