Seasonal Traditions
Thanksgiving
Cooking Ideas
Elevate your holiday table with smoky Eagle flavors and time-honored techniques. Discover recipes crafted for the ultimate Thanksgiving dinner.
Eagle Peach Barbecue Glazed Turkey Breast
A juicy, festive turkey breast featuring the perfect balance of sweet peach and smoky fire, glazed to perfection with Eagle Peach Barbecue Sauce.
SERVES 4–6 • OVEN 350°F • COOK TIME 1.5-2 HOURS
Ingredients
• 1 bone-in turkey breast (4–6 pounds)
• 2 tablespoons olive oil or melted butter
• 1 tablespoon Eagle Steak Seasoning
• 1 cup Eagle Peach Barbecue Sauce
• 1/2 cup chicken broth
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• Fresh rosemary and sage sprigs
Directions
1. Preheat your oven to 350°F (175°C).
2. Pat the turkey breast dry. Rub with olive oil and season generously with Eagle Steak Seasoning.
3. Place in a roasting pan with chicken broth and fresh herbs. Roast for 1 hour.
4. While roasting, whisk Eagle Peach Barbecue Sauce with honey and smoked paprika.
5. After 1 hour, brush the turkey generously with the glaze.
6. Continue roasting for 30–45 minutes, glazing every 15 minutes, until internal temperature reaches 165°F.
7. Let rest for 15 minutes before slicing to lock in the juices.
Flavor Profile
Sweet sun-ripened peach paired with the signature smoky kick and savory herb undertones of Eagle Sauces and Spices. A sophisticated, sweet-heat finish that defines the modern holiday table.
Peach Barbecue Glazed Holiday Ham
A sweet, smoky, sticky holiday ham glazed with Eagle Peach Barbecue Sauce, brown sugar, Dijon mustard, and warm spices.
HAM SIZE 8–10 lb • OVEN 325°F • REST 10–15 min
Ingredients
• 1 fully cooked spiral-sliced ham, 8–10 pounds
• 1 cup Eagle Peach Barbecue Sauce
• 1/2 cup brown sugar
• 1/4 cup peach preserves
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup orange juice or apple juice
• Fresh rosemary or thyme for garnish (optional)
Directions
1. Preheat oven to 325°F.
2. Place the ham cut-side down in a roasting pan. Pour the orange juice or apple juice into the bottom of the pan.
3. Cover the ham loosely with foil and bake for about 1 1/2 to 2 hours, or until heated through.
4. While the ham heats, combine Eagle Peach Barbecue Sauce, brown sugar, peach preserves, Dijon mustard, apple cider vinegar, honey, smoked paprika, cinnamon, and cloves in a saucepan.
5. Bring the glaze to a gentle simmer over medium-low heat. Cook for 5–7 minutes, stirring frequently, until smooth and slightly thickened.
6. During the final 30–40 minutes of baking, remove the foil and brush the ham generously with the peach barbecue glaze.
7. Return the ham to the oven uncovered. Brush with more glaze every 10–15 minutes to build a glossy, caramelized coating.
8. Continue baking until the ham is heated through and the glaze is sticky and lightly caramelized.
9. Remove from the oven and rest for 10–15 minutes before serving.
10. Spoon or brush a little extra warm glaze over the ham just before serving.
Serving Suggestion
Serve with mashed potatoes, cornbread dressing, roasted sweet potatoes, green beans, or cranberry sauce for a full holiday meal.
Steak Seasoning Garlic Mashed Potatoes
Creamy, buttery mashed potatoes with roasted garlic and the savory flavor of Eagle Steak Seasoning – a perfect holiday side dish.
SERVES 6–8 • COOK TIME 15–20 min • BEST WITH Turkey, Ham or Steak
Ingredients
• 3 pounds Yukon Gold or russet potatoes, peeled and cut into chunks
• 6 cloves garlic, peeled
• 6 tablespoons butter
• 3/4 cup heavy cream or whole milk
• 1 to 1 1/2 tablespoons Eagle Steak Seasoning
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• Extra butter for serving
Directions
1. Place the potatoes and garlic cloves in a large pot and cover with cold water.
2. Bring to a boil, then reduce to a steady simmer. Cook for 15–20 minutes, or until the potatoes are very tender.
3. Drain well and return the potatoes and garlic to the warm pot. Let them sit for 1–2 minutes so excess moisture can evaporate.
4. In a small saucepan, gently warm the butter and heavy cream until the butter is melted. Do not boil.
5. Mash the potatoes and softened garlic until mostly smooth.
6. Gradually stir in the warm butter and cream mixture.
7. Add the sour cream and 1 tablespoon Eagle Steak Seasoning. Mix gently until creamy. Taste and add more seasoning if desired.
8. Fold in Parmesan cheese, if using, along with the chives and parsley.
9. Transfer to a serving bowl and top with a pat of butter and a light sprinkle of Eagle Steak Seasoning.
Eagle Tip
For extra garlic flavor, roast the garlic first. Wrap the cloves in foil with a drizzle of olive oil and bake at 375°F for about 30 minutes, then squeeze the softened garlic into the potatoes before mashing.
Eagle Thanksgiving Brussels Sprouts and Bacon
Crispy roasted Brussels sprouts, smoky bacon, maple-Dijon glaze, and savory Eagle Steak Seasoning make an easy Thanksgiving side dish.
SERVES 6–8 • OVEN 425°F • TOTAL ROAST 25–30 min
Ingredients
• 2 pounds Brussels sprouts, trimmed and halved
• 8 slices bacon, chopped
• 2 tablespoons olive oil
• 1 tablespoon Eagle Steak Seasoning
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/3 cup chopped pecans (optional)
• 1/3 cup dried cranberries (optional)
• Fresh cracked black pepper, to taste
Instructions
1. Preheat oven to 425°F.
2. Place the Brussels sprouts on a large sheet pan.
3. Add bacon, olive oil, and Eagle Steak Seasoning. Toss until evenly coated.
4. Spread into a single layer, placing as many sprouts as possible cut-side down.
5. Roast 20–25 minutes, stirring once halfway through, until browned and crisp and the bacon is cooked.
6. Whisk together maple syrup, Dijon mustard, and apple cider vinegar.
7. Drizzle the maple-Dijon mixture over the roasted sprouts and toss gently.
8. Return to the oven for 5 minutes to lightly caramelize the glaze.
9. Add pecans and dried cranberries, if desired.
10. Transfer to a serving dish and finish with Eagle Steak Seasoning or cracked black pepper.
Serving Suggestion
Serve with Peach Barbecue Glazed Turkey Breast, Peach Barbecue Glazed Holiday Ham, or Eagle Steak Seasoning Garlic Mashed Potatoes.
Cajun Sausage Cornbread Dressing
Savory cornbread dressing loaded with smoked sausage, vegetables, herbs, and Eagle Cajun Seasoning – made for Thanksgiving dinner.
SERVES 8–10 • OVEN 375°F • BAKE TIME 35–45 min
Ingredients
• 1 batch prepared cornbread, about 8 cups crumbled
• 1 pound smoked sausage or andouille sausage, sliced or chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 tablespoons butter
• 2 teaspoons Eagle Cajun Seasoning
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 2 1/2 to 3 cups chicken broth
• 1/2 cup chopped fresh parsley
• 2 green onions, sliced
• 1 tablespoon butter for greasing the baking dish
Directions
1. Preheat oven to 375°F. Butter a 9 x 13-inch baking dish.
2. Place the crumbled cornbread in a large mixing bowl.
3. In a large skillet over medium heat, cook the sausage for 5–7 minutes, until browned around the edges.
4. Add the butter, onion, celery, and bell pepper. Cook for another 5–6 minutes, until the vegetables begin to soften.
5. Stir in the Eagle Cajun Seasoning, sage, thyme, and black pepper. Cook for about 1 minute to release the flavors.
6. Pour the sausage and vegetable mixture over the crumbled cornbread.
7. Add the parsley and green onions and toss gently.
8. Stir in the beaten eggs.
9. Gradually add the chicken broth, starting with 2 1/2 cups. Mix until the dressing is moist but not soupy. Add more broth if needed.
10. Transfer the mixture to the prepared baking dish and spread evenly.
11. Bake uncovered for 35–45 minutes, until the top is golden brown and the center is set.
12. Let rest for 10 minutes before serving.
Serving Suggestion
Serve alongside Peach Barbecue Glazed Turkey Breast, Peach Barbecue Glazed Holiday Ham, garlic mashed potatoes, and Brussels sprouts with bacon.
Eagle Tip
For even more Cajun flavor, use andouille sausage and add an extra 1/2 teaspoon of Eagle Cajun Seasoning. For a milder version, use smoked sausage and reduce the Cajun Seasoning slightly.
Citrus & Seafood Seasoning Cranberry Orange Sauce
Bright, sweet-tart cranberry sauce with fresh citrus and savory seafood seasoning.
Ingredients
- - 12 oz fresh cranberries
- 1 cup sugar
- 1 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon Eagle Citrus & Seafood Seasoning
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Instructions
- 1. In a medium saucepan, combine sugar, orange juice, and orange zest. Bring to a boil over medium-high heat, stirring to dissolve sugar.
2. Add cranberries, Eagle Citrus & Seafood Seasoning, cinnamon, and cloves.
3. Return to a boil, then reduce heat and simmer for 10-15 minutes until cranberries burst and sauce thickens.
4. Remove from heat and let cool completely. Sauce will continue to thicken as it cools.
5. Refrigerate for at least 2 hours before serving.
Chef's Note
The addition of seafood seasoning adds a surprising savory complexity that cuts through the tartness of the berries.
Flavor Profile
Bright orange • Citrus tang • Tart cranberry • Light sweetness • Savory seasoning finish
Great With
Roasted turkey breast, holiday ham, grilled chicken, or even served over a block of cream cheese for a festive appetizer.
Serving Tip
For a smoother texture, you can lightly pulse the cooled sauce in a food processor, but the whole berries add a beautiful rustic look to the holiday table.
Thanksgiving Shop the Flavor Collection
Bring the professional Eagle BBQ flavor to your holiday table with our curated collection of artisanal sauces and hand-blended spices.
