Centra's Staff Picks For Thanksgiving Meals

Posted by Alexa Ketterling

Can you believe it's already one week away? Neither can we...

We thought it would be fun this year to ask some of our staff what some of their favorite holiday recipes to make for their family and friends are. Here is just a few from our staff. Maybe they will inspire you to use them in your holiday meal. 

Are you looking for a side dish that is easy to make but still will make everyone want more. Well, our sales manager Hannah shared with us this green bean casserole. Here is the all the goods so you can make it.

Green Bean Casserole:


For the topping:
  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray
  • For beans and sauce:
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons Extra Virgin Olive Oil
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream


  1. Preheat the oven to 475 degrees F.
  2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
  3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  4. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the heavy cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  5. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.


Now on to something that can either be dessert or better yet breakfast, lunch, snack, and dinner. Cause its that good. Our accounting manager Krisitna makes this bread for her family and friends during the holidays and she says it doesn't last very long. So that must mean its really good. If you like pumpkin you will want to try this.

Pumpkin Bread:


  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp pumpkin pie spice
  • 1 tsp salt
  • 3 cups white sugar
  • 1 cup of Simply Senza Canola Oil
  • 4 eggs
  • 1 (15 oz. can pumpkin puree)
  • 1/2 cup water


  1. Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt
    and pumpkin pie spice. Set aside.
  2.  In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the
    w pans.
  3. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.



For the main dish of the night the turkey. Our Co-Pack administer Deniece sent us this yummy turkey recipe that will add to everyones tummies if you make it. 

 Savory Herb Rub Roasted Turkey: 


  • 2 tablespoons Rubbed Sage or Poultry Seasoning
  • 1 tablespoon Paprika
  • 1 tablespoon seasoned salt
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Black Pepper, Ground
  • 3/4 teaspoon  Ground Nutmeg
  • 1 turkey (12 to 14 pounds), fresh or frozen, thawed
  • 1 large onion, cut into wedges
  • 6  Bay Leaves
  • 1 tablespoon Simply Senza Canola Oil



Prep -20 m

Cook - 3 h 30 m

Ready In -3 h 50 m

  1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.


These are all just yummy suggestions that some members of our staff love to make for their families, so we want to share it with you. If you make any, let us know what you think and share pictures. 

Topics: Olive Oil



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