1 – Package Wildtree Pumpkin Bread Mix
1/4 Cup Wildtree Butter Grapeseed Oil
3/4 Cup Water

1 Quart Heavy Whipping Cream
4 Tsp. Wildtree Pumpkin Cheesecake Blend

Preheat oven to 350 degrees. Combine Pumpkin mix, water and oil in a large bowl. Stir until smooth. Place in greased bread loaf pan. Bake for 40 to 50 minutes. Cool.
In a large mixing bowl, pour the heavy cream. Whip on high with an electric mixer until cream forms peaks. Fold in the cheesecake blend.
Dice the bread into 1″cubes. In a triffle dish, layer the bread, then the cream, repeating 3 times. Top with another layer of bread.
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2 Package Wildtree Turkey Gravy
2 Cups Water
4 Tbsp. Turkey Dripping

If possible, do in the pan the turkey was cooked. Combine the turkey packages and water in a small bowl. Stir until smooth. Add to dripping in pan and stir. Cook on medium heat about 10 minutes until gravy starts to thicken. Strain in colander and serve immediately.
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1 – Package Cranberries Sauce, 12 oz.
1 – Cup Sugar
1 – Cup Water
2 – Tbsp. Wildtree Cranberry Spice

Combine Sugar and Water in pan over medium high heat. Heat until sugar is dissolved. Add cranberry and heat to a boil, stirring constantly until cranberries are popped. Add the cranberry spice seasoning and stir. Remove from heat and cool.
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15 lb. Turkey
1 – Cup Wildtree Fast and Flavorful Brine
1 – Package Wildtree Flaxseed Beer Bread
12 oz. Ginger Ale
1 – Package Wildtree Garden Vegetable Blend
1/2 Yellow Onion, diced
1/2 Stalk Celery, diced
8 Tbsp. Wildtree Butter Grapeseed Oil
6 Tbsp. Wildtree Herb Grilling Blend

Remove the neck and giblets from the turkey. Place the turkey on a wire rack on a baking sheet. Rub about
1/4 cup of the Brine on back side, 1/4 cup on the legs and wings 10 minutes and 1/2 cup on the breast. Cover in plastic wrap and refrigerate overnight. Thoroughly rinse the turkey in cold water and pat dry with paper towels. Set aside.

Stuffing – Add ginger ale to the flaxseed beer bread. Place in greased bread pan and cook on 350 degrees for 40 minutes. Cool at least an hour prior to cutting. Cut into 1" squares. Place in large bowl.
In a large pan over medium high heat, place 4 Tbsp. of the Grapeseed Oil. Add the onion, celery, garden vegetable and 4 Tbsp. herb grilling blends and stir. Saute about 5 to 8 minutes or until the onion is translucent. Add another 2 Tbsp. of the Grapeseed Oil and the diced bread. Stir until the bread is coated with the vegetable mixture.

Preheat the oven to 325 degrees.

Stuff the inside of the turkey. Close gaps with the turkey pins. Place in baking dish or pan. Brush the turkey with the remaining Grapeseed Oil and pat with the herb grilling blend. Place the turkey into a hot oven and cook about 20 minutes per pound, covered. Baste turkey every 1/2 hour with the dripping from the turkey. Let rest 15 to 20 minutes before carving. Serve immediately.
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8 Pcs. Chicken, bone in (Legs, thighs, breast)
2 Tbsp. Wildtree California Garlic Pepper Blend
2 Tbsp. Wildtree Natural Grapeseed Oil
1 Bottle of Wildtree Cactus Pet’s Agave BBQ Sauce

Brush the chicken with the oil. Sprinkle the garlic pepper blend so it is coated evenly on the chicken. Place the chicken on a hot griddle pan on the grill and cook about 10 minutes on each side. Baste the chicken with half the BBQ sauce. Cook another 5 minutes. Transfer to a serving platter and serve with the rest of the BBQ sauce.
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15 wooden skewers, soak in water for 30 minutes
1 Lb. Chicken Breasts, boneless, cut in 1/2″ strips
1/4 Cup Wildtree Natural Grapeseed Oil
2 Tbsp. Wildtree Jamaican Jerk Seasoning
1 Bottle Wilddtree Sweet and Savory Pineapple Sauce

Preheat oven to 375 degrees F. In a large bowl, mix together the oil and the Jerk seasoning. Toss chicken strips in mixture. Thread 1 strip on each skewer. Place on greased sheet pan (or with parchment paper). Bake in oven for about 30 minutes or until fully cooked. Serve with the Pineapple Sauce.
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