Giving Thanks

Golden Eagle Syrup has much to be thankful for

and to show our immense gratitude to our

loyal costumers we are thrilled to share with you

all of the recipes from our Thanksgiving table!

Golden Eagle Glazed Turkey

15-20lb. Turkey

Poultry Seasoning

1 Apple

1 Onion

2 Stalks Celery

2 Carrots

3 Sprigs of Rosemary

1-2 cups Golden Eagle Syrup

1 Turkey Brown and Serve Bag

Remove the neck and giblets from inside the turkey. Dry the turkey really well. Cut apple, onion, celery, and carrots in half and stuff inside the turkey. Add the rosemary inside the turkey as well. Sprinkle the outside of the turkey with the Poultry Seasoning, 2-3 T. Then place the turkey inside the bag and pour Golden Eagle Syrup on top of the turkey, making sure it is fully covered. Close bag and bake on 325 degrees for 2 ½ - 4 hours, until fully cooked.

Green Bean Salad

8 to 10 ounces Fresh Green Beans

1 (15 ounce) can Kidney Beans, rinsed and drained well

1 (15 ounce) can Garbanzo Beans, rinsed and drained well

1/2 Yellow Bell Pepper, chopped

1/2 Red Bell Pepper, chopped

1/2 Medium Red Onion, finely diced

2 T Minced Fresh Italian Parsley

Dressing

1/2 cup Olive Oil

1/4 cup Apple Cider Vinegar

1/4 cup Golden Eagle Syrup

1t. Minced Garlic

1t. Salt, plus additional to taste

1/2 t. Dijon Mustard

Fresh Ground Black Pepper, to taste

Set a large pot of water on the stove over high heat. Fill a large bowl about halfway with water and then fill with ice. When water comes to a vigorous boil, toss in about 1 tablespoon salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender. Quickly drain beans and transfer to the bowl of ice water. Allow green beans to soak in ice water bath while you prepare the dressing. Combine dressing ingredients in a mason jar or other container with a tight-fitting lid. Cover tightly and shake for a good 30 seconds. Transfer green beans to a colander and drain well. Cut into 1/2" pieces. Combine all the beans, bell pepper, and onion in a large mixing bowl. Add dressing and toss to combine. Sprinkle salad with parsley and toss again. Transfer to an airtight container with a lid and refrigerate for at least 3 hours or overnight. Turn container a few times during marinating process to make sure all the ingredients get a good soak in the dressing. When ready to serve, give it a taste and season with additional salt and pepper if you feel it needs it.

Golden Eagle Cranberry Sauce

1 Bag Cranberries

1 cup Apple Juice or Water

½ cup Sugar

½ cup Golden Eagle Syrup

Bring water, sugar, and syrup to a boil and add cranberries. Bring to a boil again and then turn to medium head and cook for 10 minutes. After 10 minutes remove from heat with the lid on and let sauce cool completely. Will store in the refrigerator for up to three weeks.

*Add 2T of your favorite whiskey to give this Thanksgiving favorite an extra kick!

Golden Eagle Yams

4 Yams, peeled and speared

1 Stick Butter

½-1 cup Brown Sugar

½-1 cup Golden Eagle Syrup

Pour all ingredients in cast iron skillet and cook on stove top until yams are tender. Then place in oven at 350 degrees until sauce is thick.

Golden Eagle Glaze

Mix 1/4 cup of Butter and 1/4 cup of Golden Eagle Syrup to the top of your favorite yeast rolls for an excellent glaze.

​​

Buy a jar of

Golden Eagle Syrup and find our Famous

Pecan Pie recipe on the back!

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205 1st Avenue SE 
Fayette, Alabama
35555, USA
WWW.GOLDENEAGLESYRUP.COM
205-932-5294