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Classic holiday flavor perfect for the Thanksgiving turkey, stuffing, or any roast poultry. Herbal sage, thyme, and marjoram with ginger, orange peel, black and white pepper, and a pinch of nutmeg. SALT FREE

Delightful on roasted or braised meat dishes with all the essentials – carrots, onion, potato and celery.

Use in any recipe that calls for sage. Spectacular in Tuscan Baked Beans - Fagioli All’Uccelletto.

Add brightness and herbal goodness to chicken soup. Especially tasty in creamy or thickened soups or stews like chicken–n-rice.

Perfect blend of seasonings beneath a thin dredge for oven roasted or fried chicken.

Add a pinch to any poultry gravy for topping roasted meats and vegetables, or filling pot pie.

Add depth to any store bought stock or broth before using in your favorite recipes.


Roast Turkey Breast
~Serves 4-6, generously~

6 lb whole bone-in turkey breast
2 Tbsp GOBBLE®
2 tsp kosher or sea salt, to taste
2 Tbsp butter, softened
Juice from half a lemon, about 1 Tbsp
1 cup white wine or good chicken stock

1. Preheat oven to 325 degrees.
2. In a large roasting pan (preferably with a rack), place turkey breast skin side up.
3. Blend soft butter with salt, GOBBLE® and lemon juice. Rub half of butter mixture on turkey meat below the skin. Rub remaining spiced butter all over outside of turkey. Our wine or stock into bottom of pan.
4. Place in hot oven and roast at least 1 ½ to 2 hrs, checking temperature after 90 minutes. If skin browns too quickly, cover loosely with foil. Roast until internal meat temperature reaches 165, and then allow to rest at room temp, covered, for 15-20 minutes before slicing.
5. Serve with pan juices spooned over turkey.

Quebecois Style
Habitant Split Pea Soup

~serves a crowd~

2 Tbsp butter or oil
1 lg onion, chopped
2 medium carrots, chopped
1 lg celery stalk, chopped
Ham bone or a couple hearty slices, chopped
Salt & pepper, to taste
2 cups (1 lb) yellow split peas, rinsed and sorted
4 cups stock
4 cups water

Melt butter or heat oil in soup pot on medium-low. Add veg and ham, stirring occasionally until veg are soft. Stir in GOBBLE and peas and cook a minute or two until fragrant.
Pour in stock and water and bring to a simmer. Cover and cook a couple hours or until split peas are very tender. If using a ham bone remove it and let cool a few minutes, then scrape any meat left on the bone into soup.
Taste and add salt and pepper to taste. This will vary if you use salted butter, or prepared stock (I used homemade chicken bone broth so pretty low salt), and what type of ham you use. For smoother soup I use a stick blender but you could also pour some into a blender, whiz, and add back to pot.
Add more water or stock if the soup is too thick.