Tips and Recipes Every Generation Will Enjoy
Recipes:
- Sweet Potato Bar- Praline Topped Apple Cranberry Bread Pudding With Butter Rum Sauce
While Americans of all ages share many Thanksgiving traditions, a new Butterball® survey found generational differences in cooking methods and flavors for the holiday meal, as well as celebratory activities. For example, most family members prefer traditional recipes1, but 60 percent of the Millennial generation (ages 18-30) are looking for new, experimental recipes to help contemporize their Thanksgiving meal.
“Whether it’s first-timers or veteran cooks preparing the Thanksgiving feast, we support all cooks and embrace how every generation puts its own spin on the most anticipated meal of the year,” said Mary Clingman, director of the Butterball Turkey Talk-Line®. “That’s what America is all about – constantly adding to traditions to give them new life and meaning.”
Starting November 1, 2010, experts at the Butterball Turkey Talk-Line (1-800-BUTTERBALL), which is celebrating its 30th year, will be taking calls and helping cooks of every generation enjoy their Thanksgiving traditions. Butterball will also be sharing tips and information on Facebook, Twitter and Butterball.com.
Something for Everyone
Butterball’s new holiday recipes make it easy for cooks to impress guests of all generations this Thanksgiving by incorporating classic, favorite dishes infused with contemporary flavors.
• Savor the Flavor: Millennials and Gen Xers (ages 31-44) are looking for contemporary versions of classic holiday dishes, as well as ethnic recipes to help spice up the meal.3 Try Butterball’s Roast Turkey with Spicy Rub to take the flavor up a notch.
• Put a Twist on Tradition: Despite their affinity for grandma’s traditional cooking, 60% of Millennials are also seeking new, experimental recipes to contemporize Thanksgiving. Rather than a baked potato try a sweet potato bar where guests can pile on the ingredients and toppings they love. Or instead of plain dinner rolls, add fresh herbs like parsley, thyme and basil to Pillsbury Crescent Rolls, then roll and bake for a simple but elegant side.
• Desserts from Simple to Spectacular: Try an easy-to-make pumpkin pie with pre-made pie crust and filling. Or go for something more decadent and traditional with Praline Topped Apple Cranberry Bread Pudding with Butter Rum Sauce!
Survey Says…Each Generation Has Their Own Thanksgiving Traditions
• Passing the Turkey Torch: Four in 10 Millennials and Gen Xers say they look forward to more Thanksgiving responsibilities, while Baby Boomers (ages 45-64) and Matures (age 65+) are happy to pass the torch.4
• Baby Boomers Find Time for Fun: Nearly one quarter of Baby Boomers (23%) will be joining Millennials (31%) and Gen Xers (32%) playing Wii or Playstation during the Thanksgiving festivities.5
• To Help, or Not to Help: Nearly half of Matures and more than one-third of Millennials say they will stay out of the kitchen on Thanksgiving, leaving the hard work to Gen X and Boomers.6
1-6 The Butterball generational survey was conducted to determine differences and similarities in Americans’ Thanksgiving celebrations. Fielded by StrategyOne in March 2010, the study surveyed 1,019 American adults (aged 18 and older) nationwide via phone. Survey findings have a +/- 3 percent margin of error.
Roast Turkey With Spicy Rub
Prep Time: 15 minutes • Total Time: 3 hours 45 minutes
Makes: 12 servings of turkey
3 tablespoons firmly packed light brown sugar
3 tablespoons kosher salt or sea salt
3 tablespoons paprika
2 tablespoons chili powder
2 teaspoons black pepper
2 teaspoons roasted cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
2 teaspoons crushed red pepper flakes
1 Butterball® Turkey (12 to 14 pounds), thawed if frozen
6 tablespoons canola oil, divided
1. Combine all ingredients except turkey and oil. Blend well. (May be prepared 2 to 3 days in advance. Store mixture in an airtight container at room temperature.)
2. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back to hold neck skin in place. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan.
3. Brush outside of the turkey with half of oil; rub outside and inside cavity with spice mixture. Cover and refrigerate 12 hours or overnight.
4. Preheat oven to 325°F.
5. Brush spiced turkey with remaining 3 tablespoons oil. Bake approximately 3 hours*, or until meat thermometer reaches 180°F when inserted in thickest part of thigh. Remove turkey from oven.
6. Let turkey stand 15 minutes before carving.
*Follow cooking times according to package directions; times vary by size of turkey.
Tip: For a spicier rub, increase crushed red pepper to 1 tablespoon and add 1 or 2 teaspoons cayenne pepper.
Sweet Potato Bar
Prep Time: 10 minutes • Total Time: 50 minutes
Makes: 8 servings
8 whole sweet potatoes
Toppings: Choose as many or as few as you’d like – or think of your own!
1 cup toasted pecans or walnuts*
1 cup firmly packed light or dark brown sugar
1 cup cinnamon maple butter*
1 cup shredded coconut, toasted
1 cup Butterball® Turkey Bacon, cooked, drained and crumbled
1 cup mini marshmallows
1 cup sweetened dried cranberries
Cinnamon
1. Preheat oven to 350°F.
2. Pierce the sweet potatoes with a fork in several places.
3. Place potatoes about 2-inches apart on foil-lined baking pan. Bake 40 to 60 minutes or until the tip of a knife is easily inserted into potatoes.
4. Split the tops of the potatoes using the tines of a fork, pushing the ends slightly to open. Arrange on a platter.
5. Place the toppings in small serving dishes. Arrange around the sweet potatoes or on the table so guests can top their potatoes as they choose.
*To learn how to make toppings, visit www.Butterball.com for full recipes. 
Praline Topped Apple Cranberry
Bread Pudding With Butter Rum Sauce
Prep Time: 30 minutes • Total Time: 11⁄2 hours
Makes: 12 servings
Bread Pudding:
4 cups peeled and sliced Granny Smith apples (about 2 large apples)
1 cup sweetened dried cranberries
1/2 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon ground cinnamon
8 large eggs
1 cup firmly packed light brown sugar
4 cups half and half
1 tablespoon vanilla extract
2 teaspoons grated orange peel
1/8 teaspoon salt
16 cups Brioche or other dense white bread, cut into 1 inch cubes (about 24 slices), toasted
Praline Topping:
1/3 cup butter, softened
1 cup firmly packed light brown sugar
1 cup pecans, chopped
Butter Rum Sauce:
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/3 cup powdered sugar
2 egg yolks
1/4 cup heavy cream
1/3 cup dark rum
Bread Pudding Directions:
1. Combine apples, dried cranberries, 2 tablespoons of the granulated sugar and cinnamon in a medium bowl. Set aside.
2. Combine eggs and remaining 1/2 cup granulated sugar and brown sugar in a separate medium bowl. Beat at high speed with a hand mixer 3 minutes; reduce mixer speed to low. Gradually mix in half & half, vanilla, orange peel and salt.
3. Place bread cubes in large mixing bowl.
4. Stir apple mixture into bread cubes, blending well. Pour beaten egg mixture over the bread mixture, mix well.
5. Pour bread mixture into greased 13 X 9-inch baking dish. Refrigerate, covered, for a minimum of 30 minutes or overnight.
6. Preheat oven to 350°F.
7. Combine butter, brown sugar and pecans in a small bowl.
8. Remove bread pudding from refrigerator; uncover. Sprinkle nut mixture over top of bread pudding.
9. Bake pudding at 350°F for 40 to 50 minutes or until knife inserted near center comes out clean. Cool 20 minutes before serving. Serve with Butter Rum Sauce, if desired.
Butter Rum Sauce Directions:
1. Whisk butter and sugars in a heavy saucepan until smooth. Cook on low heat, whisking frequently, until small bubbles form around edge of mixture.
2. Whisk egg yolks and cream in a small bowl until blended. Whisk 1/2 cup hot butter mixture into the egg mixture. Pour mixture back into the saucepan. Continue whisking over low heat for about 5 minutes or until mixture has thickened slightly. Do not boil.
3. Remove from heat; stir in rum. Serve warm over bread pudding.
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