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Moore’s Cajun Style Deep Fried Turkey and Non-Traditional Thanksgiving Sides

Moore’s Cajun Style Deep Fried Turkey and Non-Traditional Thanksgiving Sides Every year your family has the same ol’ traditional Thanksgiving dishes that probably include an oven roasted turkey, cornbread stuffing, green bean casserole, and other all-too-traditional sides.

While those dishes never disappoint, why not shake things up with a  Non-Traditional menu from Moore’s this year?

We guarantee it won’t be one to disappoint!

Moore’s Cajun Style Deep Fried Turkey
    ½ cup Moore's Original Marinade
    ½ tsp garlic powder
    5 gallons peanut oil
    2 tbsp. Cajun seasoning
   1 (10-15 lb.) turkey
    1 stick butter or margarine
    ½ teaspoon cayenne pepper (optional)
  1. Pour peanut oil into a 10-gallon pot.
  2. Place pot on propane fish cooker burner and heat oil to 375°.
  3. Dry turkey thoroughly.
  4. Tie two cotton strings around the carcass so bird can easily be lifted out of oil.
  5. Carefully submerge turkey in oil. Deep fry for 3 ½ to 4 ½ minutes per pound and cook until turkey floats to the top.
  6. Remove turkey from oil and immediately dust heavily with Cajun seasoning.
  7. Melt butter or margarine, add Moore's Marinade, garlic powder and cayenne (if desired.)
  8. Allow turkey to cool slightly.
  9. Brush with seasoned butter mixture, and then carve.
Stuffing with Mushrooms
    1 tsp Moore's Original Marinade
    1 ½ lbs. fresh mushrooms
    1 can sliced water chestnuts
    8 oz. bag stuffing mix
    1 cup Chablis wine
    ½ cup chicken stock
    2 oz. butter
    2 tsp rosemary
    2 large onions chopped
    3 cloves garlic mashed
    1 handful chopped fresh parsley
  1. Sauté onions, garlic and butter until clear.
  2. Add the sliced mushrooms, rosemary, and Moore's Original Marinade.
  3. Continue sautéing over medium-high heat until it starts to boil.
  4. Add 8 oz. can of sliced water chestnuts (do not drain) and chopped parsley, mix well.
  5. Add 2 ½ cups of stuffing mix (save ½ cup for topping), chicken stock and wine. Mix well.
  6. Spray an 8x12 pan with cooking spray and pour the stuffing in the pan.
  7. Mix the remaining ½ cup of stuffing mix with 2 tbsp. melted butter and spread over the top.
  8. Bake at 350° F for 45 minutes or until brown.
Butternut Squash with Raisins
     2 lbs. butternut squash
     1 tablespoon butter
     2 tablespoons Moore’s Original Marinade
     2 tablespoons raisins
  1. Cut squash in half, remove seeds, peel, and cut into small pieces.
  2. Cover with water and cook in sauce pan over high heat for 10 minutes or until tender.
  3. Drain well and mash or put through a food processor with butter and Moore’s Original Marinade.
  4. Stir in raisins.
Green Bean and Potato Salad
1 ½ lbs. Red Potatoes
¾ lb. fresh green beans, trimmed and snapped
¼ cup basil, fresh
1 small Red Onion, chopped
¼ cup balsamic vinegar
2 T. Dijon Mustard
2 T. fresh lemon juice
1 clove garlic, minced
1 tsp. Moore’s Original Marinade
½ cup olive oil
Salt and pepper to taste
  1. Place the potatoes in a large pot and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender.
  2. Throw in the green beans to steam after the first 10 minutes.
  3. Drain, cool, and cut potatoes into quarters.
  4. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
  5. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Moore’s Original Marinade and olive oil.
  6. Pour over the salad and stir to coat.
  7. Taste and season with additional salt and pepper if needed.