Thanksgiving with a #MooreFlavor Twist
We are all familiar with the traditional Thanksgiving dishes—turkey, gravy, ham, casseroles, potatoes, dressing and more. These dishes are delicious, but have you ever tried them with a #MooreFlavor twist? Moore’s Marinades, Wing Sauces and Hot Sauces transform traditional recipes into standout dishes.
Marinate your turkey or ham in Moore’s Original Marinade for a mouth-watering smoky flavor. Make your mac and cheese using Moore’s NEW Spicy Mustard Hot Sauce for an extra tangy bite. Transform your traditional scalloped potatoes into buffalo-style potatoes with Moore’s Original Buffalo Wing Sauce. Try Moore’s Cornbread Dressing and Green Bean Casserole recipes for a change. Trust us, your dinner guests will thank you! Happy Thanksgiving!
Ingredients:
2 cups Moore's Original Marinade
1 5-lb turkey breast skin removed
1 cup honey
Instructions:
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Marinate turkey in Moore's Marinade and honey for at least 30 minutes.
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Turn turkey breast occasionally.
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Remove from marinade and place in a large oven-cooking bag.
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Close bag with nylon tie. Cut six half inch slits in the top of the bag.
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Insert meat thermometer into center of the meat and roast at 325° for 1 to 1 ½ hours or until meat thermometer registers at 170° F.
Ingredients: 
¼ cup Moore's Original Marinade
2 lbs fully cooked ham
1 cup crushed pineapple with juice
¼ cup brown sugar
1 tsp ginger chopped
½ tsp garlic powder
½ tsp coriander
Instructions:
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Mix all ingredients except ham.
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Place ham and mixture in cooking bag.
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Marinade for at least 30 minutes in the refrigerator.
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Place ham in roasting or baking dish, reserving ½ of the marinade.
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Roast the ham at a 325° oven for 1½ hours, brushing every half hour with extra marinade.
Ingredients:
1 (16-oz.) package elbow-shaped pasta
2 Tbsp. olive oil, divided
1/2 cup butter
1 small onion, diced
3 Tbsp. all-purpose flour
3 cups half-and-half
2 cups heavy cream
2 Tbsp. Spicy Mustard Hot Sauce
1 tsp. sea salt
3 cups freshly grated sharp Cheddar cheese
1 cup freshly grated Swiss cheese
6 cooked bacon slices, chopped
3/4 cup panko breadcrumbs
Ingredients: 
5-6 Russet potatoes, peeled and thinly sliced
4 T butter
3 T flour
½ cup Moore's Buffalo Sauce
1 ½ Cups half and half
3 cups Provolone cheese, shredded
salt and pepper to taste
Instructions:
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Preheat oven to 350°F.
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Prepare casserole dish by spraying with cooking spray.
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In a medium saucepan, melt butter, then add ½ cup half and half and flour. Whisk until smooth.
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Add the remaining half and half and Moore's Buffalo Sauce and stir to combine.
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In the prepared casserole dish, layer 1/3 of the potatoes, sprinkle salt and pepper, 1/3 of the sauce, and 1 cup of the provolone. Repeat layers 2 more times ending with the last cup of cheese on top.
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Cover the dish with lid or foil and bake for 45 minutes.
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Remove cover and continue to bake for additional 15-20 minutes or until hot, bubbly, and golden brown.
Ingredients: 
9"x13" pan of baked cornbread, cooled and crumbled
4 pieces of bacon, uncooked
2 eggs, hard boiled and chopped
1 small onion, diced
½ cup celery, diced
3 T. Moore's Original Marinade
½ tsp. salt
½ tsp. black pepper
½ tsp. sage (optional)
1 can cream of chicken soup
2-4 cups turkey or chicken stock or broth
Instructions:
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Pre-heat oven to 350 degrees.
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Fry bacon until crisp then remove from pan and crumble.
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In remaining bacon drippings, sauté onion and celery until translucent.
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Add Moore's Marinade and heat until bubbly.
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Pour this mixture over the crumbled cornbread and stir until combined.
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Add bacon, eggs, soup, salt, pepper, and sage.
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Add broth or stock until it reaches the desired consistency.
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Bake in a large casserole dish for about 30 minutes or until lightly browned.
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1 -- 10.5oz can of Cream of Mushroom soup
½ cup milk
6 pieces of bacon, cooked, drained, and crumbled
3 tsp. of Moore's Original Marinade
2 -- 16oz cans French cut green beans
1 ⅓ French's Fried Onions
Dash of black pepper
Instructions:
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Mix soup, milk, Moore's Original Marinade, black pepper, green beans, bacon, and 2/3 cup onion in 1 ½ quart casserole dish.
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Bake at 350°F for 30 minutes or until bubbling.
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Sprinkle with remaining onions.
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Put under broiler for 1-2 minutes until onion is browned.