Typically, the Flik Hospitality staff shares a recipe of a meal that will be prepared for the players during the week of the game that is inspired by the Eagles' opponent in our Devour the Competition feature. This week, with Thanksgiving on deck, the Flik Hospitality staff is here to provide some last-minute assistance if you're preparing the holiday meal!
Apple, Citrus Brine for Turkey
• 2 quarts apple juice
• 2 quarts orange juice
• 2 cups kosher salt
• 1/2 cup brown sugar
• 10 whole cloves
• 3 bay leaves
• 1 tablespoon peppercorns
• 1 tablespoon ground nutmeg
• 1 tablespoon cumin
• 1 gallon cold water
1. Pour apple and orange juice into a large pot over medium heat. Add the salt, brown sugar, peppercorn, bay leaves, cumin, cloves, and nutmeg.
2. Bring to a boil and then simmer for 15 minutes over medium heat until salt and sugar are completely dissolved.
3. Remove from heat and allow to cool to room temperature (at least 40 to 60 minutes). After the mixture has sufficiently cooled, add the cold water.
4. Place turkey in a large plastic container or a large stockpot. Pour the brine over the top. Brine turkey covered for at least 1 hour per pound in the refrigerator.
5. Thoroughly rinse all the brine from the turkey before cooking.
6. Pat turkey dry inside and out and apply your rub of choice. Cook meat as directed.
– James Sirles, senior executive chef
Grandma's Sausage "Dressing"
• 1 large crusty Italian loaf or baguette, cut into small cubes
• 1 pound of your favorite raw breakfast pork sausage (casing removed if there is casing), do not use partially cooked
• 1 stick unsalted butter
• 1 shallot, finely diced
• 2 medium onions, diced
• 1 1/2 cup chopped celery stalks
• 1/8 cup fresh parsley, chopped
• 3 tablespoons Bell's Poultry seasoning
• 2 tablespoons fresh thyme leaves
• 2 cups chicken or turkey broth
• 2 large eggs
• Salt and pepper
1. Split bread loaf in half and dry out in the oven at 300 F until crispy all the way through.
2. Pull bread from oven. Let cool slightly and dice into small cubes.
3. Raise oven temperature to 325 F.
4. Place a large saucepan over low heat. Melt stick of butter. Add sausage in the pan and crumble with a wooden spoon to break it up. Cook sausage and butter mixture until sausage is starting to become fully cooked.
5. Add the shallot and onions. Cook until translucent and then add celery. Cook for 1 minute more. Add Bell's seasoning.
6. Cook until the sausage is fully cooked. Stir in the fresh parsley and thyme, and remove from heat.
7. Mix together the chicken broth and eggs until fully incorporated.
8. Stir the broth mixture into the sausage mixture. Add salt and pepper to taste. Toss bread cubes with the sausage mixture, making sure the cubes are well coated in broth, vegetables, and sausage.
9. Spoon the dressing into a large greased baking dish. Spread it out evenly, then bake for 45 minutes, or until puffed and golden in the center.
– Tim Lopez, first cook, host of Feeding the Birds podcast presented by Amoroso's
• 1 1/2 cups dark rum
• 2 cinnamon sticks (remove once finished the 4-hour chill)
• 1 14-ounce can sweetened condensed milk
• 1 15-ounce can Coco Lopez – cream of coconut (do not substitute) (blend with coconut milk before adding)
• 1 13.5-ounce can coconut milk
• 4 ounces evaporated milk
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 4 tablespoons shredded coconut, optional
• Quarter of a quart of vanilla ice cream (melt ice cream first)
1. Mix all ingredients until everything is well incorporated (2 minutes).
2. Chill for at least 4 hours before bottling, you can store in an airtight container, refrigerated for up to a month.
3. Shake vigorously before pouring.
– Eric Montijo, food service director