St. Clairsville-area hosts and hostesses for the upcoming Thanksgiving holiday
can roll up their sleeves and rest easy this year. HoneyBaked Ham Co.
located at 50609 Valley Plaza Drive in St. Clairsville is offering special
menu items for local residents: recipe ideas for their Thanksgiving dinner
It can be challenging to try to think of a menu selection that has the
traditional taste of Thanksgiving, yet offers your own flare. That's why
the local restaurant is offering a lending hand, says Lori Payne of the
HoneyBaked Ham Co., to help make holiday dinners special.
"We are excited to share some of our recipe ideas, which can be used for
Thanksgiving, or even be made from leftovers the days following the
holiday," Payne said. "HoneyBaked Turkey Tettrazini is just the thing to
warm your tummy this season, and the Pumpkin Soup with Sage & Ham offers a nice addition to feasts."
The following are recipe ideas from HoneyBaked Ham Co.:
HoneyBaked Turkey Tettrazini
Preheat oven to 375. In a large heavy saucepan, saut over medium heat
10 ounces mushrooms, sliced thin (about 4 cups) with 1/4 cup butter. Cook
until most of their liquid is reduced, lower the heat, add 1/4 cup all
purpose flour and cook for an additional 3 minutes.
Combine and add to the mushroom mixture: 1 3/4 cups milk, 2 cups chicken
broth, and 1/4 cup dry white wine. Stir constantly and simmer until
thickened (approx. 5 minutes): Meanwhile, in a kettle of boiling salted
water, cook 10 ounces spaghetti until it is al dente and drain.
In a large bowl combine: the drained spaghetti, the mushroom sauce, 3 cups
diced HoneyBaked Turkey Breast (Oven-Roasted or Smoked), 1 8 oz. package
frozen peas (approx. 1 1/3 cup), 1/4 diced red pepper, and 1/2 cup grated
Mix well and transfer to a greased shallow 3 quart casserole. Top with:
1/3 cup grated Parmesan, 1/3 cup fine fresh bread crumbs, and salt and
pepper to taste. And dot top with 1 tablespoon butter.
Bake for 30 to 40 minutes, or until it's bubbling and the top is golden
These ingredients can be prepared in advance and frozen prior to baking.
Reduce heat to 325 and cook for approx. 1 1/2 hours. Or bring to room
temp. and cook for 50 minutes.
Pumpkin Soup with Sage & Ham
In a large stock pot over medium heat saut, mix 3 tablespoons butter, 1
onion, diced, 1 carrot, diced 1 rib celery (diced), and 1 small Granny Smith apple, peeled, cored, and diced. Stir occasionally, until tender (about 10 minutes).
Stir in and bring to a simmer: 1 can pumpkin puree, 1/2 cup dry white
wine, 1 tablespoon dried sage, 1 bay leaf, 2 cups water, 3 cups chicken
broth, 1 1/2 teaspoons salt, 1/4 teaspoon fresh-ground black pepper.
Reduce heat and continue cooking, partially covered for 15 minutes. Then
add 1 1/2 cups diced HoneyBaked Ham. Cook for an additional 5 minutes.
Remove Bay leaf and ladle into bowls.