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Cocoa Herbs

Always something delicious. ​
You can find all the herbs and
spices on our website. Just Look under spices and at our store.


This recipe looks so easy!  I am going to try it Christmas day!


  • 1 turkey, about 14 lbs

  • 3 to 4 tablespoons mixed, chopped herbs such as chives, dill, tarragon, rosemary, thyme, and marjoram

  • 3 to 4 tablespoons olive oil

  • salt and pepper

  • 1 orange, cut into 2-inch bits

  • 1 apple, cut into 2-inch bits

  • 1 onion, quartered

  • sprigs of fresh herbs of your choice

  • Heat oven to 450°.

  • Rinse the turkey inside and out; pat dry. Combine the chopped herbs with olive oil. Gently separate the skin from the breast and rub a few tablespoons of the herb mixture under the skin as far back as you can reach. Rub remaining mixture all over the bird. Sprinkle lightly with salt and pepper.

  • Put orange, apple, onion qtrs, and herb sprigs into the stuffing cavity.

  • Cover wing tips with small pieces of foil.

  • Roast for 10 minutes.

  • Tent foil loosely over the top of the turkey and reduce heat to 325° .  Continue roasting for 3 1/2 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh registers at 165°.


TIP: For the best stuffing, let the bread dry overnight so it can absorb all the other delicious flavors that’ll make it a WOW stuffing; toasting the bread also boosts the flavor.

  • 1 lb. of crusty Italian or French bread, cut into 1/2-inch cubes (10 to 12 cups)

  • 2 oz. (4 Tbs.) unsalted butter; more for the pan

  • 2 medium-large yellow onions, cut into medium dice

  • 2 medium celery stalks (or 3 celery heart stalks),
    cut into medium dice (3/4 cup)

  • 2 to 3 cups low-sodium chicken broth

  • 1/3 cup finely chopped fresh flat-leaf parsley –
    you can use Rosemary’s organic Parsley

  • 1 Tbs. finely chopped fresh sage – how about  Rosemary’s organic Sage

  • 1 Tbs. finely chopped fresh thyme  - don’t forget

  • Rosemary’s organic Thyme

  • 2 large eggs, lightly beaten

  • Kosher salt and freshly ground black pepper – You can use our Sea Salts and Peppercorns!

  • Spread the bread cubes in a single layer on a large-rimmed baking sheet. Let stand/dry overnight.

    Position a rack in the center of the oven and heat the oven to 400°F. Bake the bread cubes until light golden-brown, 12 to 15 minutes. Heat the butter in a 12-inch skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes. Let cool. (The recipe may be prepared to this point up to 6 hours ahead.)

    In a large bowl, mix the bread cubes with the cooked vegetables, 2 cups of the broth, parsley, sage, thyme, eggs, 3/4 tsp. salt, and 1/2 tsp. pepper. If the liquid isn’t immediately absorbed by the bread, toss for a few minutes until it is. If the liquid is immediately absorbed, toss in another 1/2 cup broth. The bread should be moist but not soggy. If necessary, add the remaining 1/2 cup broth.

    Butter a 3-quart baking dish (13x9-inch works well). Transfer the bread mixture to the dish, cover with foil, and bake at 400°F until heated through, 25 to 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crusty, about 20 minutes more.

  • Variations on a Theme

    Bread Stuffing with Sausage and Golden Raisins: Reduce the butter to 3 Tbs. After melting the butter in the skillet, add 1 lb. bulk Italian sausage (or sausage links removed from their casings) and cook, stirring to break up the large pieces, until no longer pink, about 5 minutes. Add the onions and celery and proceed as directed above. When you combine the bread cubes with the remaining ingredients, add 1-1/2 cups golden raisins. Yum Yum!

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