More Cheese on Thanksgiving

Have you ever thought about adding more cheese to your Thanksgiving meals? Jessica Talbot from Coborn’s joins TCL to tell us how to amp up our cheese consumption on Turkey Day and she gives us some recipes to try.

MORE COBORNS RECIPES

Recipes follow:
French onion bruschetta
Ingredients:
1 loaf crusty bread, cut into ½ inch pieces
2 tbsp olive oil
4 small onions, thinly sliced
1 cup low sodium beef broth (or swap for veggie broth)
6 sprigs fresh thyme
6 oz Crystal Farms® Shredded Swiss Cheese

Instructions:

Preheat oven to 375.
Slice bread, arrange on prepared baking sheet, and brush with olive oil. Bake for 3-5 minutes, flip, and bake 3-5 minutes more.
Heat olive oil in a deep pan over medium heat and add onions.
Stir slowly to caramelize, this will take about 30 minutes. Be sure to continue stirring, so that the onions don’t stick to the bottom of the pan.
While the onions are cooking, turn on the broiler to preheat.
Slowly add broth to the pan ¼ cup at a time. Continue stirring until the onions absorb the liquid.
Add fresh thyme leaves and remove from heat.
Top the bread pieces with the onion mixture.
Top each piece with 2-3 tablespoons of shredded Swiss cheese.
Broil for 3-5 minutes, or until the cheese is browned and bubbling. Allow to cool and top with additional thyme leaves, if desired!
Butternut squash soup

Ingredients:

3 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 butternut squash (about 3 pounds)
½ tsp ground sage
6 cups chicken broth (or swap for veggie broth)
2 tsp fresh oregano, chopped
1 tbsp fresh sage, chopped
¾ cup Crystal Farms® Shredded Parmesan Cheese
Pepper to taste

Instructions

Preheat oven to 400 degrees
Spread diced butternut squash on a baking sheet and drizzle with 2 tbsp olive oil. Top with salt, pepper, and ground sage. Toss to coat. Bake for 45 minutes, or until squash is fork-tender.
Heat 1 tbsp of olive oil in a large pot. Add onions and sauté until soft, 2-3 minutes. Add garlic and sauté until fragrant.
Add low-sodium broth, fresh oregano, and fresh sage. Stir until heated through.
Add cooked butternut squash to the pot. Use an immersion blender or food processor to blend ingredients.
Stir until heated through. Add parmesan cheese and stir until combined.
Serve warm!
Cheddar and apple pastry

Ingredients:

1 package puff pastry
2 Gala apples, diced
1 egg, beaten
½ cup Chopped pecans
1 tbsp Brown sugar
8 oz Crystal Farms® Shredded Cheddar Cheese

Instructions:

Thaw puff pastry sheet to room temperature.
Prepare a baking sheet with parchment paper.
Roll out the puff pastry and cut into 8 squares.
Combine nuts and brown sugar in a small dish
Place ¼ cup apples, 2 tbsp cheese, and 1 tbsp nut mixture in center.
Wrap up and use egg wash to secure edges and coat the outside of the pastry. Sprinkle with brown sugar.