~ Kentucky Burgoo Recipe ~

Ingredients:

• 2 tablespoon canola oil, divided
• 2- (8 ounce) Creekstone Farms Top Sirloin Cut Filets, cut into 1- inch cubes
• ½ pound Cheshire Heritage Farms pork loin, cut into 1-inch cubes
• ½ pound Heartland Foods boneless turkey breast, cut into 1-inch pieces
• 1 quart chicken stock, divided
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 large onion, cut into 1-inch pieces
• 2 large carrot, cut into 1-inch pieces
• 3 garlic cloves, minced
• 2 Idaho baking potatoes, peeled cubed ½ inch
• 1 cup fresh or frozen cut okra
• 1 cup Heartland Foods frozen corn
• 1 cup fresh or frozen butter beans
• 1 tablespoon chopped fresh parsley
• A couple sprigs of thyme
• 2 tablespoons dark brown sugar
• 3 tablespoons cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 (14.5-ounce) can diced tomatoes, undrained

Instructions:

1. In a large Dutch oven over medium-high heat, heat 1 tablespoon of oil. Working in batches, sauté beef, pork, and turkey, 5 minutes or until browned. Remove meat from pan. Repeat the procedure with remaining oil, beef, pork, and turkey until all has been browned. Remove from pan 
2. Add 2 cups broth, salt, ¼ teaspoon black pepper, scraping pan to loosen browned bits. Add beef mixture, remaining broth, onion, bell pepper, carrot, and garlic to the pan. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until beef is tender, stirring occasionally.
3. Add the potato, beans, corn, okra, thyme, and 1 tablespoon parsley. Bring to a boil. Reduce heat, and simmer for 30 minutes or until the potato is tender. Stir in remaining ¼ teaspoon black pepper, sugar, and the remaining 4 ingredients.  Simmer for 30-minutes or until mixture is thick.

~ Hot Brown Sliders Recipe ~

Ingredients:

•  1 12-count package Hawaiian Sweet Rolls, sliced in half
• 1 pound Nuna Oven Roasted turkey breast
• 12 slices white sharp cheddar cheese
• 8 slices Applegate bacon, roughly chopped into 1-inch pieces and cooked until crisp
• 12 slices of Roma tomatoes, about 1/4-inch thick
• Mornay Sauce (make about 1 cup)
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 1 1/2 cups milk
• Kosher salt and black pepper, to taste
• dash nutmeg
• 1/2 cup cheddar cheese, shredded
• Butter Glaze
• 1/2 cup (one stick) butter, melted
• 1 Tbsp. Dijon mustard
• 1 Tbsp. poppy seeds
• 2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions:

Mornay Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly for 2 minutes, being careful not to brown. Gradually whisk in milk. Bring to a boil, whisking constantly until thickened, about 2-3 minutes. Reduce heat to low. Add cheddar cheese. Remove from heat and season with salt, pepper and nutmeg. Keep warm and set aside.

1. Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper or aluminum foil. Spray with nonstick cooking spray.
2. Using a large knife, slice the rolls in half so you have a portion of tops and a portion of bottoms. You want both portions of the rolls to remain connected, so there are two slabs. Place the bottom portion in the prepared pan.
3. Evenly layer 1/2 of the turkey over the rolls. 
4. Evenly layer the cheddar cheese slices.
5. Sprinkle with the bacon.
6. Layer with the tomato slices. (try to place a slice on each roll)
7. Carefully spread the Mornay sauce over the tomatoes.
8. Evenly layer the remaining sliced turkey, then top with the top portion of buns.

Butter Glaze:

1. In a small bowl, whisk together melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, salt and pepper until well combined.
2. Pour mixture evenly over top of rolls. 
3. Cover the pan with aluminum foil and let it stand at room temperature for 10 minutes.
4. Bake covered for 20 minutes or until the cheese is melted.
5. Remove foil and continue to cook for 5 minutes or until lightly browned on top.
6. Cut into individual sliders and serve immediately.