Thanksgiving at the Rosemary Thyme Table

🌿 ROSEMARY THYME SWISS GREEN BEAN CASSEROLE

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Green bean casserole is always a favorite at the holiday table. There’s something comforting about a warm casserole passed around with the turkey, dressing, and all those special family dishes. 💛

This year, I’m making a tasty twist on the old-fashioned cream of mushroom soup and fried onion topping version. My recipe features a homemade creamy Swiss cheese sauce, just a little crisp bacon, and a golden panko topping tossed with olive oil, chives, and seasonings.

No-salt-added green beans give us a simple starting point, while the Swiss cheese and a small amount of bacon add wonderful flavor. It’s a familiar holiday favorite with a little Rosemary Thyme touch!

🌿 ROSEMARY THYME SWISS GREEN BEAN CASSEROLE
Makes about 6 servings

🛒 INGREDIENTS

For the casserole:
• 3 cans (14.5 ounces each) Great Value No Salt Added French Style Green Beans, thoroughly drained
• 2 slices Great Value bacon, finely chopped
• 1 tablespoon Great Value olive oil
• 2 tablespoons Great Value all-purpose flour
• 1 can (12 ounces) Great Value Fat Free Evaporated Milk
• ½ cup finely shredded Great Value Swiss cheese, about 2 ounces—or finely chop Swiss cheese slices
• ½ teaspoon Great Value garlic powder
• ¼ teaspoon Great Value dried thyme
• ¼ teaspoon Great Value ground black pepper
• Tiny pinch of Great Value ground nutmeg, optional
• 1 tablespoon chopped fresh chives

For the golden topping:
• ½ cup Great Value plain panko breadcrumbs
• 1 tablespoon Great Value olive oil
• 1 tablespoon chopped fresh chives
• ¼ teaspoon Great Value garlic powder
• Pinch of Great Value ground black pepper

👩‍🍳 DIRECTIONS

Prepare the oven and beans.
Preheat the oven to 375°F. Lightly oil a 1½- to 2-quart casserole dish. Drain the green beans thoroughly, allowing them to rest in a colander while you make the sauce.
Cook the bacon.
Cook the chopped bacon in a skillet until crisp. Transfer to a paper towel-lined plate. Pour off the bacon grease.
Make the creamy sauce.
Add 1 tablespoon olive oil to the skillet over medium-low heat. Whisk in the flour and cook, stirring, for about 1 minute. Gradually whisk in the evaporated milk until smooth.
Add the seasonings.
Stir in the garlic powder, thyme, black pepper, and optional nutmeg. Cook gently, stirring frequently, for about 3–5 minutes, until thickened. Avoid a hard boil.
Stir in the Swiss.
Remove the skillet from the heat. Stir in the Swiss cheese until melted, followed by the cooked bacon and 1 tablespoon fresh chives.
Assemble the casserole.
Gently fold the drained green beans into the sauce, taking care with the delicate French-style beans. Spoon into the prepared casserole dish.
Add the topping.
In a small bowl, toss the panko with 1 tablespoon olive oil, 1 tablespoon chives, garlic powder, and black pepper. Sprinkle evenly over the casserole.
Bake until golden.
Bake uncovered for 25–30 minutes, until hot and bubbling around the edges and the topping is golden brown. Let stand for about 5 minutes before serving.

🌿 HELPFUL RECIPE NOTES

• Drain the beans well to help keep the sauce creamy.
• Two slices of finely chopped bacon spread a little smoky flavor throughout the casserole.
• Taste the finished sauce before adding salt—the bacon, Swiss cheese, and breadcrumbs already contribute some.
• This recipe uses no-salt-added beans, but the finished casserole is not sodium-free.
• To prepare ahead, assemble the bean mixture, cover, and refrigerate. Keep the topping separate and add just before baking. Allow extra baking time when starting with a cold casserole.
• Use equivalent products if a particular Great Value item is unavailable.

💛 A little RosemaryThyme note

The holiday table has room for both treasured traditions and something a little new. Sometimes a simple change becomes another family favorite—one we look forward to passing around for years to come.

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

🌿 ROSEMARY THYME HERB-ROASTED TURKEY With Apple & Vegetable Filling

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

There is something so comforting about the aroma of a turkey roasting on Thanksgiving morning. The kitchen begins to smell like rosemary and thyme, and familiar holiday memories seem a little closer. 🦃💛

One of mine begins with a trip to Lake of the Ozarks.

After Dennis and I were first married, we enjoyed taking trips to the lake. It became one of our favorite places to bring our children, too. We loved wandering through the outlet mall, and a stop at a kitchen store was always a treat.

On one particular trip, I spotted a wonderful find on sale—a large Lenox turkey platter that I just loved. Dennis bought it for me, and that platter has been part of our family table for many years.

Every Thanksgiving, I look forward to bringing it out again. It reminds me of those trips to the lake, our children, and Dennis buying me something he knew I would treasure. What began as a lovely find in a kitchen store became a small piece of our family’s holiday story.

For this turkey, I’m bringing in some of the flavors I love from Mama and Oma’s German dressing—apples, celery, carrots, onion, and garlic—with a little of my RosemaryThyme House Seasoning.

This is a simple apple-and-vegetable filling, without bread. Our German bread dressing can bake separately, ready to serve alongside slices of golden, herb-roasted turkey—on that much-loved platter.

🌿 ROSEMARYTHYME HERB-ROASTED TURKEY
With Apple & Vegetable Filling

For one approximately 12-pound turkey
Oven temperature: 325°F
Estimated roasting time: approximately 3½–4 hours; begin checking temperatures at 3 hours
Resting time: 20–30 minutes

🛒 INGREDIENTS

For the apple-and-vegetable filling:

• 1 large apple, cored and cut into chunks
• 2 celery stalks, cut into chunks
• 1 medium carrot, cut into small chunks
• 1 small yellow onion, cut into wedges
• 4 garlic cloves, peeled and lightly crushed
• 1 teaspoon Great Value Extra Virgin Olive Oil
• 1 teaspoon RosemaryThyme House Seasoning—your blend of garlic powder, onion powder, paprika, powdered rosemary, powdered thyme, and black pepper

For the turkey:

• 1 whole turkey, approximately 12 pounds, completely thawed
• 1–2 tablespoons Great Value Extra Virgin Olive Oil, enough for a light coating
• 1 teaspoon Great Value Thyme Leaves
• 1 teaspoon Great Value Rosemary Leaves, finely crushed
• 1 teaspoon Great Value Parsley Flakes
• 1 cup Swanson Unsalted Chicken Broth, plus more as needed for the roasting pan

You will also need a roasting pan with a rack, oven-safe kitchen twine, aluminum foil, and a food thermometer.

👩‍🍳 DIRECTIONS

THAW THE TURKEY

Allow approximately 3 days for a 12-pound turkey to thaw in the refrigerator, giving yourself a fourth day for a little margin. Keep it in its original wrapping on a rimmed tray on the bottom shelf, with the refrigerator at 40°F or below.

Once refrigerator-thawed, cook within 1–2 days.

For faster thawing, place the turkey in a leakproof bag and submerge it in cold water. Change the water every 30 minutes. Allow approximately 6 hours for a 12-pound turkey, and cook immediately after thawing this way. Never thaw turkey on the counter.

PREPARE AND PAT DRY

Preheat the oven to 325°F.

Remove the wrapping, neck, and giblet packets, checking both the main cavity and neck cavity.

Do not rinse the turkey. Pat the skin and cavity dry with paper towels and discard the towels. Wash your hands and thoroughly clean any surfaces or utensils that touched raw turkey.

MAKE THE APPLE-AND-VEGETABLE FILLING

Toss the apple, celery, carrot, onion, and garlic with 1 teaspoon olive oil and the RosemaryThyme House Seasoning.

Immediately before roasting, place a modest amount loosely inside the main cavity. Do not pack it tightly or fill every available space. Place any remaining mixture in the roasting pan.

TUCK AND LIGHTLY TRUSS

Tuck the wing tips behind the turkey’s shoulders.

Using oven-safe kitchen twine, loosely tie the drumstick ends together. Keep the cavity opening unobstructed and avoid pulling the legs tightly against the breast.

OIL AND SEASON

Place the turkey breast-side up on the rack in the roasting pan.

Brush the breast, legs, and exposed skin lightly with olive oil. Sprinkle evenly with thyme, finely crushed rosemary, and parsley.

Pour 1 cup unsalted chicken broth into the bottom of the pan, avoiding the seasoned skin.

ROAST UNTIL GOLDEN, THEN TENT

Place the turkey in the oven uncovered.

Begin checking the skin after approximately 1½ hours. When the breast reaches a lovely golden brown—often around 1½–2 hours—loosely tent the breast with aluminum foil.

Leave the foil over the breast for the remaining roasting time to help prevent excessive browning. Cover sooner if needed, or allow more uncovered time if the skin is still pale.

If the bottom of the pan becomes dry, carefully add a little more broth around the turkey.

CHECK THE TEMPERATURE

Budget approximately 3½–4 hours for roasting, but begin checking temperatures at about 3 hours. Timing is only a guide; the thermometer determines when the turkey is done.

Check all of the following, keeping the thermometer away from bone:

• Thickest part of each breast: at least 165°F
• Innermost part of each thigh: at least 165°F
• Innermost part of the wing: at least 165°F
• Center of the apple-and-vegetable filling: at least 165°F

The filling must also reach 165°F because it comes into contact with raw turkey juices. Continue roasting if any area is below the safe temperature.

REST AND CARVE

Once all temperature checks pass, remove the turkey from the oven and tent loosely with foil.

Let it rest for 20–30 minutes before removing the filling and carving. Arrange the sliced turkey on a warm platter and serve with your favorite gravy and holiday sides.

📝 ROSEMARYTHYME NOTES

• This filling contains apples and vegetables, without bread. Bake your German bread dressing separately, until its center reaches 165°F.

• Your eyes tell you when to cover the skin; your thermometer tells you when the turkey is safely cooked.

• Avoid relying on skin color, clear juices, or a pop-up timer alone.

• If your turkey is labeled “basted,” “self-basting,” or “contains a solution,” it may already contain added salt. Check the label before adding seasoning containing salt.

• Refrigerate leftover turkey and filling separately in shallow containers within 2 hours. Use refrigerated leftovers within 3–4 days or freeze for longer storage.

💛 A LITTLE ROSEMARYTHYME NOTE

Sometimes the things we bring to our holiday table carry stories of their own—a favorite serving bowl, a handwritten recipe, or a turkey platter chosen on a family trip many years ago.

We bring them out, remember the people and moments connected to them, and make room for another year of memories. What a blessing to gather, share a meal, and thank God for those around our table.

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

Grandma’s Orange-Honey Carrots

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Some of the flavors we remember most come from the holiday tables of our childhood.

My grandma always served homegrown carrots with holiday dinner, and I still remember their lovely taste of honey and orange. This Thanksgiving, I’m bringing those flavors back to my own table with carrots roasted in olive oil, rosemary, and thyme, finished with orange juice and a little honey.

Grandma didn’t serve hers over ricotta. That’s my own addition—a creamy bed of ricotta with honey and orange zest, beneath those golden roasted carrots. A little of her kitchen, with a little of mine. 💛

🥕 GRANDMA’S ORANGE-HONEY CARROTS
with Rosemary, Thyme & Honey-Orange Ricotta

Serves 6
Prep time: 15 minutes
Roasting time: 30–40 minutes

🌿 INGREDIENTS

For the carrots:
• 2 pounds carrots, peeled and halved lengthwise; quarter especially thick carrots
• 2 tablespoons olive oil
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• ¼ cup freshly squeezed orange juice
• 1 tablespoon honey

For the ricotta:
• 1½ cups whole-milk ricotta, drained if watery
• Finely grated zest of 1 orange
• 1 tablespoon honey
• A pinch of salt

🌿 DIRECTIONS

Heat the oven to 425°F. Zest the orange before juicing it, keeping the zest aside for the ricotta.
Toss the carrots with olive oil, rosemary, thyme, salt, and pepper. Spread in a single layer on a large rimmed baking sheet.
Roast for 20 minutes. Turn the carrots, drizzle with ¼ cup orange juice, and toss gently. Roast for another 10–15 minutes, until nearly tender.
Drizzle the carrots with 1 tablespoon honey and toss gently. Return to the oven for about 5 minutes, until tender and lightly caramelized. Watch closely so the honey and orange juice don’t scorch.
While the carrots roast, stir the ricotta with the orange zest, remaining tablespoon of honey, and pinch of salt until creamy.
Spread the ricotta on a serving platter. Let the carrots rest for about 5 minutes, then arrange them over the ricotta. Spoon any remaining orange-honey pan juices over the carrots and garnish with a few fresh thyme leaves.

🌿 KITCHEN NOTE

Use just ¼ cup of orange juice in the roasting pan so the carrots can brown without sitting in too much liquid. Save any extra juice for another use.

The ricotta mixture can be made a day ahead and refrigerated. Take it out about 20 minutes before serving, then top with the freshly roasted carrots just before dinner.

💛 A little RosemaryThyme note.

Re-creating a family dish begins with remembering how it tasted and who was there to share it. These carrots are inspired by the honey and orange I remember from Grandma’s holiday table, with a new addition for the memories we’re making today.

What dish brings you back to your grandmother’s table?

#RosemaryThymeKitchen #ThanksgivingSides #OrangeHoneyCarrots #FamilyRecipes

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

🍎 Mama & Oma’s German Dressing with Sausage, Apples, Raisins, and Toasted Pecans

🍂 SOME HOLIDAY MEMORIES BEGIN LONG BEFORE YOU REACH THE TABLE.

When my brothers and sisters and I were growing up, the long ride to Oma’s hometown of Breese gave us plenty of time to think about the meal waiting for us.

There would be turkey. There would be pies. Everything was wonderful.

But that dressing… ❤️

That was the dish we thought about on the way.

Mama and Oma’s German dressing was soft, moist, and almost like a savory bread pudding. There were apples and raisins tucked among the bread, toasted pecans, tender onion and celery, and mild breakfast sausage. Turkey broth spooned over it as it baked brought everything together.

It belonged to Thanksgiving, Christmas, and Easter—and to the people gathered around our table.

I’ve been reconstructing it from the way I remember watching it being made: bread broken into pieces, a little water added by feel, a skillet of good things cooking, and a very large bowl to hold it all.

Today, I’m sharing that remembered recipe using Great Value staples from Walmart, along with fresh produce and turkey broth. Perhaps it will find a place at another family’s holiday table, too.

🍎 MAMA & OMA’S GERMAN DRESSING
With sausage, apples, raisins & toasted pecans

This is my reconstruction, rather than an exact written recipe handed down. The two loaves of bread and two eggs are as I remember them; the other amounts are starting points to adjust as I bring that familiar flavor back.

INGREDIENTS

• 2 loaves Great Value White Sandwich Bread, 20 ounces each, a day old and torn into pieces
• Water, added gradually, just enough to dampen the bread
• 1 pound Great Value Pork Sausage Roll, original rather than hot
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 2 medium apples, cored and diced
• 1 cup Great Value raisins
• 1 cup Great Value chopped pecans
• 4 tablespoons Great Value butter, for sautéing
• 2 large eggs, beaten
• Warm turkey broth, as needed for basting; have about 4 cups available
• Great Value cooking spray

If turkey broth isn’t available, Great Value Chicken Broth can be used.

DIRECTIONS

Heat the oven to 350°F. Coat a large roasting pan with cooking spray.
Place the torn bread in a very large bowl. Sprinkle with water a little at a time, tossing and allowing it to soak in, until all the pieces are damp and soft. There should be no standing water.
Brown the sausage in a skillet, breaking it into crumbles. Set aside, draining excess grease.
Melt the butter in the skillet. Sauté the onion and celery until tender. Add the apples and raisins and cook a few minutes longer, until the apples begin to soften.
Toast the pecans in a separate dry skillet over medium-low heat, stirring often, until fragrant.
Add the sausage, vegetables, fruit, and pecans to the bread. Mix thoroughly. Let the mixture cool until just warm, then mix in the two beaten eggs.
Spoon into the prepared roaster. For this reconstructed version, cover and begin checking after 45 minutes. Continue baking until the center reaches 165°F. The total time will depend on the depth of the dressing and the pan.
Check during baking and spoon warm turkey broth over any areas beginning to dry. Add it gradually—the dressing should stay soft and moist without becoming soupy. Uncover toward the end if you prefer a lightly golden top.

Let it rest briefly before serving, then bring it to the table with love.

Some recipes carry more than ingredients. They carry the anticipation of a long car ride, the faces around a holiday table, and the memory of someone who knew just how to make it.

“Recipes feed people for a day, but stories can nourish families for generations.” ❤️

🌿 ROSEMARY THYME SLOW COOKER TURKEY GRAVY

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🌿🦃 A Little Homemade Gravy for the Thanksgiving Table

There is something so comforting about a warm pitcher of homemade gravy on the table at Thanksgiving. And when you make my slow cooker boneless turkey breast, you already have the beginning of a delicious gravy waiting for you!

The unsalted chicken broth takes on the flavors of the turkey, rosemary, and thyme as everything cooks together. With just a little cornstarch, you can turn those flavorful juices into an easy gravy—no butter needed. 💛

────────────────────────

🌿 ROSEMARY THYME SLOW COOKER TURKEY GRAVY

Made with the cooking juices from my Slow Cooker Boneless Turkey Breast

Ingredients

• 2 cups strained cooking liquid from the slow cooker turkey breast
• Additional Swanson Unsalted Chicken Broth, if needed
• 2 tablespoons Great Value Corn Starch
• 2 tablespoons cold water
• Black pepper, to taste
• A little additional rosemary or thyme, if desired

Directions

Once the turkey breast is fully cooked, remove it from the slow cooker and allow it to rest. Check that the thickest part reaches 165°F with a food thermometer.
Carefully pour the cooking liquid through a strainer into a saucepan. Skim off any fat, if desired.
Measure 2 cups of the strained liquid. If you don’t have quite enough, add a little Swanson Unsalted Chicken Broth.
Bring the liquid to a gentle simmer over medium heat.
In a small cup, stir the cornstarch and cold water together until smooth. Slowly whisk the mixture into the simmering liquid.
Continue stirring and simmering for a few minutes, until the gravy thickens. Taste and add black pepper or a little more rosemary or thyme, if desired.
Serve warm over slices of turkey and enjoy! 🦃💛

Helpful Notes

🌿 If the gravy becomes too thick, whisk in a little more broth.

🌿 For a thicker gravy, mix a little additional cornstarch with cold water before adding it to the saucepan.

🌿 Taste before adding salt. Even when using unsalted broth, some turkey breasts contain added sodium.

🌿 Refrigerate leftover gravy within two hours and bring it to a boil when reheating.

A little RosemaryThyme note: I love finding simple ways to use every bit of flavor from a meal. This easy gravy makes our slow cooker turkey breast feel extra special and is just right for a cozy Thanksgiving gathering. 💛

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

🌿 Rosemary Thyme Slow Cooker Turkey Breast 🌿

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🦃🌿 A Simple Thanksgiving for a Small Gathering 🌿🦃

Thanksgiving dinner doesn’t have to mean preparing a whole turkey. Sometimes a smaller gathering calls for a simpler meal, with all the comforting flavors we look forward to each year. 💛

This boneless turkey breast cooks right in the slow cooker with rosemary, thyme, sage, and Swanson Unsalted Chicken Broth. A little olive oil helps the herbs cling to the turkey, and there’s no butter needed. It’s an easy way to make a lovely holiday meal while leaving the oven free for your favorite side dishes!

🌿 RosemaryThyme Slow Cooker Turkey Breast 🌿

Serves: Approximately 6–8
Cook time: Approximately 3–5 hours on LOW

🛒 Ingredients

• 1 boneless turkey breast roast, about 3 pounds, fully thawed if frozen
• 1 tablespoon olive oil or butter-flavored olive oil
• ¾ cup Swanson Unsalted Chicken Broth
• 1 teaspoon dried rosemary, lightly crushed
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon paprika
• ¼ teaspoon freshly ground black pepper
• Salt, optional, to taste after cooking

🍽️ Directions

Remove the turkey from its outer packaging and remove any gravy packet. If the roast has cooking netting, leave it on while cooking to help the turkey hold its shape. Pat dry with paper towels.
In a small bowl, mix the rosemary, thyme, sage, paprika, and black pepper.
Rub the turkey with the olive oil, then sprinkle the herb mixture over all sides.
Pour the unsalted chicken broth into the bottom of the slow cooker. Place the turkey in the broth with the smoother or skin side facing up.
Cover and cook on LOW for approximately 3–5 hours. Begin checking the temperature around 2½–3 hours, since slow cookers and turkey breasts vary.
Check the thickest part of the turkey in more than one spot with a food thermometer. When it reaches 165°F, remove the turkey from the slow cooker.
Let the turkey rest loosely covered for 10–15 minutes. Carefully remove the netting, if used, and slice. Spoon a little of the warm cooking liquid over the turkey before serving.

🌿 Helpful Notes

• A food thermometer is the best way to help keep turkey breast moist. Even in a slow cooker, it can dry out if it cooks too long.

• Keep the lid closed while the turkey cooks, except when checking its temperature.

• Some boneless turkey roasts already contain a salt solution or seasoning. Check the label and taste the cooked turkey before adding salt.

• Fully thaw the turkey in the refrigerator before putting it in the slow cooker. Check the package directions, too; if your particular roast is labeled to cook from frozen or does not offer slow-cooker directions, follow the manufacturer’s instructions.

• The turkey will be tender, although it won’t develop the same browned, crisp exterior as an oven-roasted turkey.

💛 A little RosemaryThyme note

A peaceful Thanksgiving meal doesn’t have to be complicated. Add a few favorite sides, gather the people you love around the table, and enjoy the blessing of being together. This turkey would be lovely served with our Blue Cranberries and Butternut Squash and Sweet Potato Gratin. 🍂

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

🌿 Rosemary Thyme Blue Cranberries Cranberry–Blueberry Sauce with Orange & Warm Spices

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Every Thanksgiving, I love making a side dish our family calls “Blue Cranberries.” Fresh cranberries and blueberries simmer together with orange and warm spices—a beautiful little tradition that brings color and sweetness to our holiday table.

🌿 RosemaryThyme Blue Cranberries
Cranberry–Blueberry Sauce with Orange & Warm Spices

Makes: About 3 cups

Ingredients

1 bag (12 ounces) fresh cranberries from Walmart, rinsed and sorted
1 pint organic fresh blueberries from Walmart, rinsed
½ cup water
¼ cup freshly squeezed orange juice
½ cup Great Value Granulated Sugar, plus more to taste
1 teaspoon finely grated orange zest, avoiding the white pith
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Small pinch ground cloves

Directions

Combine the water, orange juice, and sugar in a medium saucepan. Bring to a gentle boil, stirring until the sugar dissolves.
Add the cranberries, blueberries, cinnamon, nutmeg, and cloves.
Return to a simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the cranberries burst and the sauce begins to thicken. Leave some blueberries whole for texture.
Stir in the orange zest. Taste a cooled spoonful and add more sugar, a tablespoon at a time, if desired.
Remove from the heat and let cool. Transfer to a covered container and refrigerate until serving. The sauce will thicken as it chills.

Recipe Notes

Starting with ½ cup sugar gives this sauce a pleasantly tart flavor.
Use a very small pinch of cloves so they complement the fruit.
Make a day or two ahead for an easier Thanksgiving morning.

A little RosemaryThyme note

Some of our sweetest holiday traditions come in the smallest serving bowls. This jewel-colored sauce is one I look forward to sharing every Thanksgiving.

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

Sweet Potato and Butternut Squash Gratin

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🌿 RosemaryThyme Butternut Squash & Sweet Potato Gratin

Tender squash and sweet potatoes, fragrant herbs, and a light creamy sauce make a comforting side dish for a fall supper or Thanksgiving table—with no peeling or chopping vegetables!

Makes: 6 side servings
Baking dish: 8-inch square or similar 2-quart dish

Ingredients

• 2 bags (10 ounces each) Great Value Frozen Butternut Squash Cubes
• 2 bags (10 ounces each) Great Value Frozen Diced Sweet Potatoes
• 1 cup fat-free half-and-half
• 1 tablespoon Great Value Cornstarch
• ½ cup shredded Swiss cheese, divided
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
• ½ teaspoon dried rosemary, finely crushed
• ¼ teaspoon black pepper
• Small pinch of ground nutmeg
• 1–2 garlic cloves, minced, optional
• Olive oil cooking spray

Directions

Heat the oven to 375°F. Lightly coat the baking dish with olive oil cooking spray.
Cook the frozen squash and sweet potatoes according to their package directions until just tender. Drain thoroughly and let stand in a colander for about 5 minutes so excess moisture can escape. Handle gently to keep the pieces intact.
Whisk the cornstarch into the cold fat-free half-and-half in a small saucepan. Add thyme, rosemary, pepper, nutmeg, and optional garlic.
Warm over medium-low heat, stirring constantly, until the sauce lightly thickens. Avoid a hard boil. Remove from the heat and stir in ¼ cup Swiss cheese.
Place the drained vegetables in the baking dish. Pour the sauce over them and gently fold together. Sprinkle with the remaining ¼ cup Swiss cheese and the Parmesan.
Bake uncovered for 20–25 minutes, until hot throughout and lightly golden on top. Let rest 5–10 minutes before serving so the sauce can settle.

Helpful notes

• For less sodium: Choose plain, unseasoned frozen vegetables and compare cheese labels. No salt is added to this recipe, but the dairy ingredients still contribute sodium.

• For the best texture: Thorough draining is especially important with frozen vegetables. Avoid overcooking them before assembling.

• Prefer Gruyère? Use the same modest quantity in place of Swiss for a flavor closer to the original.

A little RosemaryThyme note

A comforting dish doesn’t need heavy cream or a thick blanket of cheese. Sometimes a little cheese, fragrant herbs, and the natural sweetness of autumn vegetables are all we need to bring warmth to the table. 🌿💛

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

Rosemary Thyme Crustless Pumpkin Pie

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

The first cool evenings of fall always make me hungry for pumpkin pie. 🎃 I love the warm spices and creamy filling, but I don’t always want a full crust or a lot of sugar and butter. This no-crust version has been one of my favorites for years. A few little pastry leaves on top make it feel especially festive, but they’re entirely optional.

RosemaryThyme No-Crust Pumpkin Pie

Ingredients

¾ cup Swerve Granular sugar replacement
2 eggs, beaten
1 can (15 ounces) pumpkin purée
1 can (12 fluid ounces) fat-free evaporated milk
2 teaspoons vanilla extract
⅛ teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon ground ginger
1 rolled piecrust, optional, for decoration

Directions

Preheat the oven to 350°F. Lightly grease a 9-inch pie dish.
Whisk together the eggs and Swerve. Add the pumpkin, evaporated milk, vanilla, salt, and spices. Whisk until smooth, then pour into the pie dish.
Set the pie dish in a larger baking pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the pie dish.
Bake for about 50 minutes, until the edges are set and the center has just a slight jiggle. A knife inserted near the center should come out mostly clean.
Carefully remove the pie from the water bath. Let it cool, then refrigerate until chilled.

Optional fall decoration: Cut leaf or pumpkin shapes from the rolled piecrust and bake them separately according to the package directions. Place them on the chilled pie just before serving.

A little taste of fall, with all the pumpkin pie flavor I love. 🍂

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Helene 😊
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Thanksgiving Turkey Guide Kitchen Towel

Thanksgiving Turkey Guide Kitchen Towel

Bring Calm and confidence to Thanksgiving dinner with this beautiful, practical turkey guide kitchen towel from Rosemary Thyme. It gathers the information every cook needs in one convenient place, including turkey size, refrigerator thawing times, approximate roasting times, herb suggestions, safe internal temperature, and helpful tips for keeping your turkey moist without relying on extra butter. It also shares a tried-and-true preparation method: place a disposable foil pan on a sturdy baking sheet, use it to catch any juices while the wrapped turkey thaws in the refrigerator, then prepare the turkey in that same pan before transferring it directly to the roaster. Decorated with softly colored autumn leaves, fragrant herbs, and a golden roasted turkey, this towel is both useful and lovely enough to display throughout the Thanksgiving season. A thoughtful gift for newlyweds, new cooks, hosts, daughters, daughters-in-law, or anyone preparing their first Thanksgiving turkey. Practical kitchen wisdom, lovingly gathered through the years and passed along from one cook to another.

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