6 cups Mixed Baby Greens

3 oz. Dried Cranberries

3 Oranges, peeled, seeds removed and segmented

3/4 cup Walnuts, roughly chopped

Naturally Fresh® Cranberry Walnut Fruit Dressing

Place greens in a large bowl. Toss with 3/4 jar of the Naturally Fresh® Cranberry Walnut Fruit Dressing and orange segments. Divide greens among 6 bowls. Top salads with orange segments and walnuts.



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2 cups Whole Wheat Bread, cubed

3 cups White Bread, cubed

1 cup Yellow Onion, diced

3/4 cup Celery, chopped

2 1/2 tsp. Dried Sage

1 1/2 tsp. Dried Rosemary

1/2 tsp. Dried Thyme

1 medium Golden Delicious Apple, peeled, cored and diced

3/4 cup Dried Cranberries

1/3 cup Parsley

1/2 cup Vegetable Stock

4 tbsp. Unsalted Butter

1/2 cup Naturally Fresh® Cranberry Walnut Fruit Dressing

Preheat oven to 350° F. Bake the whole wheat and white bread cubes until golden brown. Remove from oven and let cool. When cool, place bread cubes in a large mixing bowl. In a large saucepan cook chopped onions, celery, sage, rosemary, and thyme over medium heat for about 4 minutes. Remove from heat and add to bread cubes with the dried cranberries, diced apples and parsley. Toss mixture well. Drizzle the melted butter, vegetable stock and Naturally Fresh® Cranberry Walnut Fruit Dressing over mixture. Toss stuffing well. Bake at 350° F for 20 minutes or until warm.

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1 Spiral Cut Ham

1 jar Naturally Fresh® Honey Mustard Dressing

Cover ham with Naturally Fresh® Honey Mustard Dressing. Bake ham at 350° for one hour or until fully heated. The ham will already be fully cooked when you purchase it. Brush glaze and pan drippings on ham every 20 minutes until done.



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1 Turkey

2 jar Naturally Fresh® Cranberry Orange Dressing

Drench outside of turkey with 1 jar of Naturally Fresh® Cranberry Orange Dressing. Preheat oven to 325°. Bake uncovered for 30 minutes per pound. Baste turkey with glaze and pan drippings at least once an hour. Add more glaze if you wish. Once turkey is fully cooked, make sure to use glaze and pan drippings for gravy.



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1 Pork Roast
¾ Cup Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing
Salt and pepper for taste

PLACE Pork Roast, Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing, salt, and pepper in Crock Pot.
COOK overnight.


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3 Cups Wheat Chex
3 Cups Corn Chex
2 Cups pretzels
1 Small bag pumpkin seeds
1 Small can peanuts
½ Cup craisins
½ Cup butterscotch morsels
½ Cup Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing
½ Stick Butter
2 Tablespoons Karo Syrup


HEAT Oven to 325° Degrees
MIX in large bowl the Wheat Chex, Corn Chex, Pretzels, Pumpkin Seeds, and Peanuts.
MELT butter in a small sauce pan.
ADD Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing and Karo Syrup and bring to boil. Remove from heat and cool slightly.
POUR in a smaller bowl—1/2 of dry mixture and 1/2 of liquid mixture over the dry mixture. Stir to coat well.
LINE a large baking sheet with parchment paper.
POUR coated mixture onto parchment paper.
BAKE for 30 minutes, stirring once half way through.
REMOVE from oven and pour mixture onto paper towels to cool. When completely cool dump mixture into a large bowl.
ADD 1/2 of the Craisins and 1/2 of the butterscotch morsels. Repeat process for second half of mixture.


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1 Apple
¼ Cup Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing
2 Tablespoons Brown Sugar
2 Sticks Butter
3 Cups Sugar
1 Cup Sour Cream
3 Cups All-Purpose Flour
½ Tsp. Baking Soda
6 Eggs
1 Teaspoon Vanilla

SLICE apple paper thin with food processor.
POUR Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing over the apples and allow to marinate.
PREHEAT oven to 325° Degrees.
CREAM butter and sugar together until smooth.
ADD sour cream and mix well.
SIFT flour and baking soda together.
ADD flour mixture and eggs (one at a time) to creamed butter mixture alternately, mixing well after each.
ADD vanilla and mix well.
SPRAY bundt pan well with non-stick spray for baking.
MAKE one layer of apples, top with 1 tablespoon of brown sugar. Make another layer of apples and top with remaining 1 tablespoon of brown sugar.
POUR any remaining Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing over apples.
POUR batter over apples until pan is 3/4 full.
BAKE 1 hour and 20 minutes or until a butter knife inserted into cake comes out clean.
COOL 20—30 minutes and flip out of pan onto plate.


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INGREDIENTS:
1 ½ ounces (3 tablespoons) unsalted butter
1 medium onion, minced
Coarse salt and freshly ground pepper
1 ½ teaspoons minced fresh sage
1 ½ teaspoons minced fresh savory or thyme
2 cups finely chopped cooked turkey
¼ cup heavy cream
1 cup mashed potatoes
¼ cup all-purpose flour
1 large egg, lightly beaten
1 ½ cups finely ground fresh breadcrumbs
Vegetable Oil for frying
1 Jar of Naturally Fresh® Cranberry Orange Fruit Glaze

DIRECTIONS
MELT: Butter in a large skillet over medium-high heat.
ADD: Onion, 1 teaspoon salt and pepper.
COOK: For 3 minutes.
STIR: In sage and savory or thyme and cook for 1 minute.
STIR: In turkey and cream and cook until liquid evaporates (about 1 minute)
TRANSFER: To large bowl and let cool for 15 minutes.
ADD: Potatoes, flour, and egg to turkey. Season with salt and pepper.
DROP: 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
HEAT: 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown (about 2 minutes per side).
TRANSFER: To paper towels to drain.
SERVE: Immediately with Naturally Fresh® Cranberry Orange Fruit Glaze.


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