Easy Peas’y

Get recipes for the other dishes at Rachael’s Thanksgiving table:

Two Small Roast Turkeys

Elsa’s Poulet Sauce

Apple and Onion Stuffin’

Roasted Butternut Squash

Brussels Sprouts with Pancetta and Balsamic Vinegar

Mashed Potatoes with Cream Cheese and Chives


  • 1 stick butter
  • 2 boxes frozen peas (10 ounces each)
  • Salt and freshly ground pepper


Place a medium size saucepot over medium-high heat. Add butter and as it begins to melt, add peas (no need to defrost). Heat through, about five minutes. Season with salt and pepper and serve.

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