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Ingredients

• ✓ thyme leaves
• butter
• celery
• onion
• poultry seasoning
• seasoned salt
• black pepper
• bread cube
• chicken broth

Instructions

1. 1 Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. 2 Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3. 3 Bake 35 minutes or until heated through and lightly browned.

By McCormick Spice

Ingredients

• ✓ thyme leaves
• lemon
• olive oil
• beef brisket
• garlic
• red wine vinegar
• beef stock
• rosemary
• rosemary
• garlic

Instructions

1. 1 Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
2. 2 Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
3. 3 Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
4. 4 Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
5. 5 Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
6. 6 Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
7. 7 Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
8. 8 Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

By Campbell's Kitchen

Ingredients

• ✓ thyme leaves
• white albacore tuna
• avocado oil mayonnaise
• dijon mustard
• red onion
• caper
• cornichon
• lemon juice
• sea salt
• black pepper
• whole wheat bread
• tomato
• gruyere cheese
• white cheddar cheese
• provolone cheese

Instructions

1. 1 Set the oven to broil and move the rack to the highest position.
2. 2 In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
3. 3 Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
4. 4 Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

By Thrive Market

Ingredients

• ✓ thyme leaves
• vegetable oil
• olive oil
• onion
• turkey sausage
• potato
• firm apple
• vegetable oil
• olive oil
• ketchup
• mustard
• sage
• parsley
• salt
• black pepper

Instructions

1. 1 Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
2. 2 Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
3. 3 Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

By USA WEEKEND columnist Pam Anderson