COOKING & REHEATING INSTRUCTIONS
Unless instructions are provided, we do not recommend reheating in the microwave. Cooking times may vary with oven. *Place microwavable items in a microwave-safe container before reheating.
APPETIZERS & STARTERS Butternut Squash & Apple Galette Mini Twice Baked Potatoes with Bacon and Chives Mini Crab Cakes Mini Crust-less Quiches Gruyère & Spinach Stuffed Mushrooms Wild Mushroom Strudel Spanakopita Triangles Crispy Spring Rolls with Sweet & Sour Sauce Butternut Squash Tamales Baked Brie with Port Wine & Dried Fruit Chutney In the oven – 1. Preheat oven to 350°F/176°C. 2. Bake on a sheet pan for 10–15 minutes or until the internal temperature reaches 165°F/74°C.
SOUPS
On the stovetop – Warm over medium heat and bring to a strong simmer or until the internal temperature reaches 165°F/74°C. Stir often. Do not bring to a rolling boil. In the microwave* – Heat soup for 2–3 minutes or until the internal temperature reaches 165°F/74°C; stir halfway through cooking. Do not bring to a rolling boil. Let stand 1 minute. Handle carefully as contents may be very hot.
SIDES & VEGGIES
All side dishes are in oven-friendly containers. If reheating in the oven, always remove the plastic top.
Green Beans with Shallots and Fresh Herbs In the oven – 1. Preheat oven to 350°F/176°C. 2. Remove the top. Heat uncovered for 10–15 minutes or until the internal temperature reaches 165°F/74°C. In the microwave* – Place the top of the container loosely on the package and microwave on high for 4 minutes. Stir to heat evenly. Return to the microwave, uncovered, for an additional 2–3 minutes or until the internal temperature reaches 165°F/74°C.
Creamy Mac and Cheese Traditional Herb Stuffing with Cranberries Corn Pie Sweet Potato, Leek, Wild Rice and Corn Casserole Roasted Cauliflower with Rye Breadcrumbs Roasted Brussels Sprouts Roasted Root Vegetables Mashed Maple Sweet Potatoes Whipped Sweet Potatoes with Pecan Streusel
Vegan Mashed Potatoes Classic Mashed Potatoes On the stovetop – Reheat in a large saucepan over medium heat, adding a little milk, soymilk or broth as necessary to achieve desired consistency. Stir until hot or until the internal temperature reaches 165°F/74°C.
In the oven – 1. Preheat oven to 350°F/176°C. 2. Remove the top. Drizzle with melted butter (for classic potatoes) or soymilk (for vegan potatoes). Stir, cover loosely with foil and heat for 20–30 minutes or until the internal temperature reaches 165°F/74°C; stir occasionally. In the microwave* – Place the top of the container loosely on the package and microwave on high for 4 minutes. Stir, then return to the microwave, uncovered, for an additional 2–3 minutes or until the internal temperature reaches 165°F/74°C.
GRAVY Turkey Gravy Vegan Mushroom Gravy On the stovetop – Pour into a saucepan and heat over low heat, stirring frequently until gravy begins to simmer.
In the oven – 1. Preheat oven to 350°F/176°C. 2. Remove the top. Cover loosely with foil and heat for 20 minutes. Remove the foil and heat for an additional 5–10 minutes or until the internal temperature reaches 165°F/74°C.
CONTINUED ON BACK
MAIN COURSE Ready-to-Roast Whole Turkey (Uncooked) We do not recommend cooking turkey with stuffing inside.
In the oven – 1. Preheat oven to 350°F/176°C. 2. Cover loosely with foil and cook approximately 15 minutes per lb, or approximately 3 hours for a 12 lb turkey. 3. Baste with pan juices every 30 minutes. 4. Remove foil for last 30 minutes to brown. 5. Cook until internal temperature reaches 165°F/74°C (or until the juices from the thigh run clear.) 6. Remove from oven, loosely cover with foil, and let turkey rest 15–20 minutes before carving. Enjoy!
Whole Roasted Turkey (Fully Cooked) Your turkey has been slow roasted until completely cooked, so all you need to do is reheat and brown the bird. Your turkey will brown naturally as it is heated. It has been intentionally left “blonde,” giving you the option for seasoning and heating to your liking. In the oven – 1. Preheat oven to 325–350°F/ 162–176º. 2. Cover turkey with foil and roast for 1 hour. Uncover, baste the bird with pan juices or butter (not provided) and roast for 1/2–1 hour more, or until internal breast temperature reaches 165°F/74°C and thigh temperature reaches 180°F/82ºC. 3. Remove bird from oven and let rest 10 minutes before serving.
Roasted Pork Loin
Tourtière
In the oven –
In the oven –
1. Preheat the oven to 375°F/190ºC. 2. Discard pouch and arrange pork in a baking dish. 3. Lightly brush pork with oil of your choice or rub with softened butter. Sprinkle evenly with contents of seasoning packet. 4. Heat 25–30 minutes, or until heated through and skin is golden brown. 5. Remove from the oven and let rest 10 minutes before slicing.
1. Preheat oven to 350°F/176°C. 2. Remove the lid. Bake on a sheet pan for 10–15 minutes or until the internal temperature reaches 165°F/74°C.
Roasted, Fully-Cooked Boneless Turkey Breast In the oven – 1. Let turkey breast sit at room temperature for 30 minutes. 2. Preheat oven to 350°F/176°C. Place turkey breast on pan. Add a splash of water to bottom of pan (just enough to cover), cover with aluminum foil and heat 25–30 minutes. Remove foil and continue heating at least 5 minutes, until the internal temperature reaches 165°F/74°C. 3. Remove turkey breast from oven and allow to rest for 10 minutes before slicing.
Wild Rice Quinoa Cranberry Roast with Hazelnut Crust In the oven – 1. Preheat oven to 350°F/176°C. 2. Bake on a sheet pan for 15–30 minutes or until the internal temperature reaches 165°F/74°C.
Wellshire Spiral Cut Ham with Pineapple Maple Glaze In the oven – 1. Preheat your oven to 350°F/176°C. 2. Put on a sheet pan and cover with half of the glaze. Cover with foil. 3. Heat ham for 20–30 minutes. Remove foil, cover with the rest of the glaze and place back in oven. Warm until heated through to 165°F/74°C; the glaze should begin to brown.
