Cynthia’s Thanksgiving Recipes

As Thanksgiving is upon us, the Beretta household is always looking into creating new traditions. Try this variety of seasonal recipes to serve to your friends and family.

Roast Chicken
1 Whole Chicken
Beretta Autumn Spice Rub

  • Set oven to 350 F and allow time to preheat
  • Rub chicken down with Beretta Autumn Spice Rub
  • Place in oven safe pan and cover with lid
  • Roast for 35-45 minutes or until internal temperature is 165 F
  • Remove lid for the final 10 minutes for a crispy golden skin

Seared Endive with Pecorino
2 Endives cut in half lengthwise
1 tbsp butter
3 tbsp grated pecorino cheese
1 tbsp lemon juice
1/4 tsp ground pepper
salt to taste

  • Heat butter in a non-stick pan until melted and bubbly
  • Place endive halves cut side down and cook until a nice sear appears
  • Remove endive and sprinkle salt over top
  • Drizzle lemon juice over each half
  • Sprinkle ground pepper
  • Cover each spear with grate pecorino

Maple Butter Heirloom Carrots
2 Heirloom carrots cut on bias (diagonal)
2 tbsp maple syrup
1 tbsp butter
Salt and pepper to taste

  • Bring pot of salted water to boil
  • Blanch carrots (put in pot, bring back to boil, cook for 2 minutes then place in ice water)
  • Melt butter in frying pan and add maple syrup
  • Drain carrots and add to pan
  • Toss to coat until hot