Chef Scott's Thanksgiving Holiday Feast - ABC 33/40 - Birmingham News, Weather, Sports

Chef Scott's Thanksgiving Holiday Feast

INGREDIENTS:

One 5 lbs. (avg.) Turkey Breast

2 oz. chopped garlic

1 cup of poultry seasoning

1 - 10 oz can of Cream of Mushroom Soup

2 - 14 oz. cans of French Green Beans (or Fresh Green Beans)

1 - tsp. of Kosher Salt

1/2 tsp of course ground pepper

2 - 4 oz. package of Crispy Fried Onions

1 - 13 oz. can of sliced mushrooms

1 small pkg. of sliced almonds

 METHOD:

Turkey -

Rub the turkey breast with garlic and poultry seasoning and place in roasting pan (uncover - for crispy skin) - in oven at 375 degrees for 50-60 mins or

internal temp of 165.

Green Bean Casserole -

In med mixing bowl - mix green beans, soup, sliced mushrooms, sliced almonds and one package of the crispy onions.

Mix well and placed in baking dish and bake for 30-35 mins on 350 degrees.

Remove from oven - and sprinkle other package of crispy onions of top of casserole and cook for additional 5 mins or until top is golden brown