Turkey-Lettuce Wraps

2 C. chopped cooked turkey

1 C. finely chopped sweet onion

1 C. water

1/2 C. crunchy peanut butter
2 Tbsp. soy sauce
2 Tbsp. lime juice
2 Tbsp. honey
12 leaves Boston or iceberg lettuce, washed and dried

Spray large skillet with cooking spray; heat over medium heat. Add turkey and onion; cook 3 minutes or until onion is tender.
Add water, peanut butter, soy sauce, lime juice and honey to skillet. Stir until sauce is smooth and coats turkey.
Top each lettuce leaf with 2 tablespoons turkey mixture. Wrap lettuce around filling to enclose. Serve immediately.

Turkey Frittata

16 oz carton Egg Beaters® Original
1/2 C. shredded Cheddar cheese
1/4 tsp. dried oregano

dash freshly ground black pepper

1 C. leftover green bean casserole

1 C. chopped cooked turkey breast

 

 Combine Egg Beaters, cheese, oregano, and pepper in a bowl and set aside.

Spray a 10in. nonstick saute pan with cooking spray and heat over medium-high heat. Add green bean casserole. Cook and stir 2 min. or until hot. Add turkey and stir another 1-2 min. until hot.

Pour Egg Beaters mixture over turkey mixture. Stir gently, cover, and reduce heat to medium-low. Cook 15 min. or until set.

 

Turkey Sloppy Joes

1 Tbsp. canola oil
1/2 C. finely chopped sweet onion
2 1/2 C. chopped cooked turkey
15 oz. can Great Northern beans, drained and rinsed
15.5 oz. can Manwich® Original Sloppy Joe Sauce
8 whole wheat hamburger buns

 

Heat oil in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add turkey and beans; cook 2 to 3 minutes more or until hot.
Stir in Sloppy Joe sauce; cook 2 to 3 minutes more or until sauce thickens slightly. Place about 1/2 C. turkey mixture on each bun.

Turkey Taco Soup

1 Tbsp. canola Oil
1 1/2 C. frozen whole kernel corn
16 oz. can reduced sodium pinto beans, drained and rinsed
10 oz. can Ro-Tel® Original Diced Tomatoes & Green Chilies, drained
1 pkg (1.25 oz. taco seasoning mix
1 pkg (32 oz.) reduced-sodium chicken broth
2 1/2 C. chopped cooked turkey

Heat oil in large saucepan over medium-high heat; add corn and cook 2 to 3 minutes or until thawed. Add beans, drained tomatoes and taco seasoning; stir to combine. Add broth.
Cover and bring to a boil over high heat. Add turkey; reduce heat to medium and simmer 10 minutes. Serve with sour cream and/or cheese, if desired.

 

Turkey Pot Pie

Flour, for dusting

1 sheet frozen puff pastry

1 egg, beaten

1/2 C. milk

2 (11-ounce) cans condensed Cheddar cheese soup

2 (10 3/4-ounce) cans cream of celery soup

1 large turkey skinned, cooked, boned and cubed

2 medium onions, finely diced

2 C. cooked butternut squash, diced

2 C. cranberries

Salt and pepper

Preheat oven to 350 degrees F.

To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

In a large saucepan heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture and top with the pre-cooked lattice square. Bake for 5 minutes until bubbly and puff pastry is deep golden brown.

Helpful Tip: Cutting the puff pastry with a fluted-wheel creates elegant edges.

Thanksgiving Leftovers Casserole

3 Tbsp. butter

2 Tbsp. all-purpose flour

12 oz. can evaporated milk

1 C. water

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. onion powder

2 Tbsp. butter

1 C. finely crushed herb-seasoned dry stuffing crumbs

1 C. cooked, diced turkey meat

1 C. shredded Cheddar cheese

2 C. leftover mashed potatoes

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

Melt 3 Tbsp. butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.

In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.

Bake 45 minutes in the preheated oven.

Hummingbird Cake

3 C. all-purpose flour
2 C. sugar
1 tsp. baking soda
1 tsp. salt

1 tsp. ground cinnamon

3 eggs, beaten

1 C. vegetable oil
1 1/2 tsp. vanilla
8 oz. can crushed pineapple, drained
1 C. chopped pecans
2 C. mashed very ripe bananas

Combine flour, sugar, baking soda, salt, and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas.
Spoon batter into 3 greased and floured 9 in. round cake pans. Bake at 350 degrees for 25-30 min. or until a toothpick inserted at the center comes out clean. Cool in pans 10 min. Remove from pans and cool completely.

Frosting:

8 oz. unsalted butter, softened

8 oz. cream cheese, softened

4 C. powdered sugar

1 tsp. vanilla extract

1/2 C. chopped pecans for garnish

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Frost between layers, top, and sides of cake and sprinkle with chopped pecans. 

Carrot Orzo

8 oz. carrots, cut into 1-inch pieces (about 2 C.)
2 1/2 C. chicken broth
3 Tbsp. butter
1 medium onion, finely chopped 
2 C. uncooked orzo pasta
2 garlic cloves, pressed or finely minced
1 tsp. salt
1/2 tsp. pepper
1 C. freshly grated Parmesan cheese
3 Tbsp. chopped fresh chives
1 tsp. chopped fresh thyme
carrot curls for garnish 

Process carrots in a food processor 15 seconds or until finely chopped.

Combine 2 1/2 C. water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.

Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.

Triple Ginger Squares

2 1/2 C. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. ground ginger
2 tsp. freshly grated ginger
1 tsp. ground black pepper
1 tsp. salt
1 C. unsalted butter, at room temperature
1 1/2 C. sugar
1/4 C. honey
1/4 C. mild-flavored molasses
2 large eggs
1 C. milk

Glaze:
3 1/2 C. confectioners' sugar
5 Tbsp. whipping cream
6 Tbsp. unsalted butter
1 Tbsp. mild-flavored molasses
10 pieces crystallized giner, cut into 48 strips

Preheat oven to 350 degrees. Butter and line bottom of a 9 X 13 in. baking dish with parchment paper. Butter paper; set aside.
In a medium bowl, combine flour, baking powder, ground ginger, fresh ginger, black pepper, and salt.
In a large bowl, combine butter and sugar. Beat with electric mixer on medium speed until light and fluffy, about 2 min. With mixer on low, beat in honey and molasses until well incorporated. Beat in eggs. On low speed, beat flour mixture into sugar mixture in 3 additions, alternating with milk until combined.
Transfer to batter to prepared pan. Bake in center of oven until toothpick inserted into center comes out clean, 33-35 min. Remove from oven and cool 5 min. Invert cake and turn out on wire rack; remove paper. Invert cake again to another rack set over wax paper.
Meanwhile prepare the glaze. Sift powdered sugar into medium bowl. In a small saucepan over medium heat, combine the cream, butter, and molasses. Cook and stir until butter melts. Pour cream mixture into sugar and stir until smooth. Pour glaze over hot cake and , working quickly, spread evenly over top. Let stand at least 4 hrs.
With a serrated knife dipped in hot water and wiped dry, cut into 24 squares, about 2 X 2 in. Top each square with ginger strips.

Beet, Carrot, and Apple Salad

zest and juice of 1 orange
zest and juice of 1 lime
1 Tbsp. sherry vinegar
1 C. olive oil
sea salt and freshly ground black pepper
1 lb. beets, peeled and cut in matchsticks
large carrots, peeled and cut in matchsticks
Granny Smith apple, cored, peeled, and cut in matchsticks
1 turnip, peeled and cut in matchsticks
bunch flat leaf parsley, stems removed

In a large bowl, combine zest and juice from orange and lime and vinegar. Slowly whisk in olive oil and season with salt and pepper to taste.
Layer beets, carrots, apple, and turnip in bowl. Season with additional salt and pepper to taste.
Toss salad together just before serving and top with parsley.

Spirited Apple Cider

12 whole cloves
6 whole allspice
3 cinnamon sticks, broken
1 Tbsp. grated orange peel
2 qt. apple cider
1 C. orange juice
1 C. cranberry juice cocktail
1 C. pineapple juice
1/2 C. dark rum
1/2 C. apple brandy

Tie first 4 ingredients in a cheesecloth bag; combine spice bag and cider in large saucepan or Dutch oven. Bring mixture to a boil; reduce heat to medium, and cook 35 min. Dicard spice bag; stir in orange juice and remaining ingredients. Simmer over medium heat just until hot.

Orange-Pecan Scones

2 C. self-rising flour
1/2 C. sugar
2 tsp. grated orange peel
1/3 C. cold butter, cut into pieces
1/2 C. chopped pecans, toasted
1/3 C. buttermilk
1/4 C. fresh orange juice
1 tsp. vanilla
4 tsp. turbinado sugar, divided

Combine first 3 ingredients. Cut in butter with a pastry blender until crumbly; add pecans and next 3 ingredients, stirring just until dry ingredients are moistened.
Turn dough onto a lightly floured surface; kneed 3 or 4 times. Divide dough in half; pat each portion into a 6 in. circle, and place on a lightly greased baking sheet. Sprinkle each circle with 2 tsp. turbinado sugar. Cut each circle into 6 even wedges, but do not separate wedges.
Bake at 425 degrees for 13-14 min. or until golden. Let stand 5 min. before separating wedges.

Pumpkin Cream Pie

25 2in. gingersnap cookies, finely crushed
1/4 C. butter or margarine, melted
8 oz. cream cheese, softened
15 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 C. heavy whipping cream
1 1/2 C. powdered sugar
whipped cream and gingersnaps for garnish, if desired

Stir together crushed gingersnaps and butter; press into a greased 9in. pieplate. Bake at 350 degrees for 8 min. Cool completely on wire rack.
Beat cream cheese in a large bowl at medium speed with an electric mixer until creamy. Add pumpkin and next 4 ingredients; beat until blended.

Beat whipping cream until foamy; graddually add powdered sugar, beating until stiff peaks form. Fold whipped cream into pumpkin filling until well-blended. Spoon into crust. Cover and chill 8 hrs. Garnish if desired.

Cranberry Orange Relish

2 12oz. bags fresh cranberries
2 large seedless oranges
1 C. sugar

Place one of the bags of cranberries in a saucepan with the shredded peel and juice from one of the oranges and the sugar. Simmer for 3 min.; cool.
Place the other bag of cranberries along with a quartered orange in a food processor; pulse to chop. Stir the two cranberry mixtures together and refrigerate up to 5 days.

Mulled Cranberry Cider

48 oz. bottle cranberry juice drink
3 C. apple juice
3 C. orange juice
1/2 C. maple syrup
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg
1 orange, sliced
fresh cranberries for garnish, if desired

Bring first 7 ingredients to a boil in Dutch oven. Add orange slices just before serving. Garnish, if desired.

Homemade Piecrust

3 C. all-purpose flour
2 Tbsp. sugar
1 tsp. kosher salt
8 Tbsp. cold, unsalted butter
1/4 C. vegetable shortening
3 Tbsp. ice water
1 egg, lightly beaten
2 tsp. white distilled vinegar

In a large bowl combine flour, sugar, and salt. Using a pastry blender and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs.
In a small bowl combine ice water, beaten egg, and vingegar; stir to mix. With a fork, mix egg mixture into flour mixture just until dough clumps together and is moist enought to pat together; do not overmix. If dough is dry and crumbly, add more ice water, 1 Tbsp. at a time, just until dough comes together. Dough should not be wet or sticky.
Turn out dough onto lightly floured surface. With lightly floured hands, form dough into a ball. Divide dough in half; shape each half in a flat disk. Wrap each disk in plastic wrap; refrigerate at least 1 hr. and up to 3 days.
For basic pie shell, let dough stand at room temperature 10 min. On a lightly floured surface, roll dough with dusted rolling pin to 1/2 to 14 in. thickness. Fold dough in half or gently roll onto rolling pin; lift and transfer to pie plate. Lightly press dough onto bottom and sides of pie plate. Trim dough to 1 1/2 in. beyond edges of plate. Roll dough under to form a rim; crimp with fingers or tines of fork. Prick bottom crust 2 or 3 times with a fork. Chill.
To prebake, preheat oven to 425 degrees. Line chilled pastry with double thickness of foil and bake 8 min. Remove foil and bake another 6-8 min. or until golden. Cool.

Molasses-Bourbon Pecan Pie

1 C. molasses
1 C. sugar
4 large eggs, beaten
3 Tbsp. bourbon, optional
2 Tbsp. unsalted butter, melted
1 Tbsp. pure vanilla extract
pinch of kosher salt
2 C. pecan halves
1 9in. homemade or prepared deep dish pie crust

Preheat oven to 350 degrees. For filling, in a large bowl, stir together molasses, sugar, eggs, bourbon, butter, vanilla, and salt. Evenly spread pecans in unbaked pie shell. Pour filling over pecans.

Place pie on center rack of oven with a foil-lined baking sheet on the rack below to catch any filling that bubbles over. Bake 50 min. to 1 hr., until firm around edges and slightly loose in center. Cool on wire rack several hours.

Basic Yeast Dough

1/4 oz. envelope active dry yeast
1 C. warm water (100-110 degrees)
3 Tbsp. sugar
2 Tbsp. shortening
1 large egg
1/2 tsp. salt
3 to 3 1/2 C. all-purpose flour

Combine yeast and warm water in a 1 C. liquid measuring cup; let stand 5 min.
Combine yeast mixture, sugar, shortening, egg, salt, and half of the flour in a large mixing bowl; beat at low speed with an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough.
Place dough in a well-greased bowl, turning to grease the top.Cover and let rise in a warm place (85 degrees), free from drafts, 1 hr. or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead 8-10 times. Shape as desired and bake at 400 degrees for 10-12 min. or until golden.

Helpful Tip: For fan tans, roll dough into a large rectangle about 1/4 in. thick. Spread 1/4 C. softened butter over dough. Cut dough lengthwise into 1 in. strips. Stack 5 or 6 strips, butered side up, on top of one another. Cut each stack into 1 in. sections. Place each stacked section, cut side down, into lightly greased muffin pans.
For Parker House rolls, roll dough to 1/4 in. thickness; cut with a 2 1/2 in. round cutter. Brush tops lightly with melted butter. Make an off-center crease in each round using a dull-edged knife. Fold each round along the crease with the larger half on top. Place folded rolls on lightly greased baking sheets.
For Crescents, roll dough into a 12 in. circle about 1/4 in. thick on a lightly floured surface (reserve excess dough for another use). Spread softened butter over dough. Cut into 8-12 wedges; roll each wedge tightly, beginning at the wide end, seal points, and place rolls, point side down, on a greased baking sheet, curving into a half-moon shape.
For cloverleaf rolls, lightly grease muffin pans. Shape dough into 1 in. balls; place 3 balls in each muffin cup.

After shaping, cover and let rise until doubled in bulk, and bake according to directions above.

Maple Coffee

2 C. half and half
1 C. maple syrup
3 C. strong brewed coffee

Heat half and half and maple syrup in saucepan until hot, but do not allow to boil. Add hot coffee and stir well.

Butter Mashed Creamers

about 5 lb. Yukon gold or russet potatoes
1 Tbsp. +  salt
1 Tbsp. sugar
1 C. butter
12 oz. can + evaporated milk

Peel and cube enough potatoes to fill the largest bowl of a standing mixer to within an inch and a half of the top. Place potatoes in a Dutch oven or other large pot, fill with cold water to cover and add 1 Tbsp. salt and sugar to water. Bring to a boil, and continue boiling until potatoes are tender, falling apart when pressed against the side of the pot with a fork, about 10-15 min. Drain well & put potatoes back into mixer bowl.
Melt butter in the same pot over medium-low heat and add milk just to get hot. Pour over potatoes. Sprinkle with pepper to taste, if desired. Beat on low speed 2 min., then increase to medium until creamed well. Taste to see if additional salt is needed, and add to taste. If potatoes are too thick, add small amounts of additional evaporated milk or whole milk until they reach desired consistency.

Sweet Potato Spoon Bread

4 Tbsp. unsalted butter, melted
2 medium sweet potatoes (about 1 lb.)
2 1/2 C. milk
1 Tbsp. fresh thyme
1 Tbsp. light brown sugar
2 tsp. coarse sea salt
1/2 tsp. freshly ground black pepper
1 C. finely ground white or yellow cornmeal
4 large eggs, separated
2 tsp. baking powder

Preheat oven to 400 degrees F. Generously grease a 2 qt. souffle or casserole dish with 1 Tbsp. butter.
Wrap potatoes in foil. Bake 45-55 min., until soft to touch. Remove from oven. Discard foil; cool. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.
Reduce oven to 350 degrees. In a large saucepan, bring milk, thyme, sugar, salt, and pepper to a low boil over medium heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, 4-5 min., until mixture is thick and pulls away from the bottom of the pan. Remove from heat and cool slightly. Add potatoes, egg yolks, remaining 3 Tbsp. butter, and baking powder to milk mixture; stir to thoroughly mix.
In a large mixing bowl, beat egg whites with electric mixture until soft peaks form. Gently fold whites into the potato mixture.
Spoon batter into prepared dish. Bake 35-40min., until internal temperature reaches 165 degrees. Edges will be firm, and center a little soft. Remove from oven and let stand 10 min. Serve warm.

Spinach Pomegranate Salad

For the dressing:
1/2 C. pomegranate juice
1 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. honey
1/2 C. vegetable oil
salt and freshly ground black pepper to taste

For the salad:
4 C. baby spinach leaves
1 apple, cored and chopped
1/3 C. pomegranate seeds
1/3 C. chopped toasted walnuts
2 oz. crumbled blue cheese
1/3 C. pomegranate vinaigrette

In a medium bowl, whisk together all dressing ingredients. In another large bowl, toss salad ingredients. Dress and serve immediately.

Pumpkin Crisp

15 oz. can pumpkin
1 C. evaporated milk
1 C. sugar
1 tsp. vanilla
1 tsp. cinnamon (Saigon cinnamon is best)
butter flavored dry cake mix
1 C. chopped pecans
1 C. butter, melted
whipped cream and ground nutmeg for garnish, optional

Whisk together first five ingredients in a medium mixing bowl. Pour into a lightly greased 9 X 13 in. baking dish. Spinkle dry cake mix evenly over pumpkin mixture. Top with pecans and pour over melted butter, being sure to moisten all of the cake mix. Bake at 350 degrees for 50 min. to 1 hr. or until the top is evenly golden brown.

Cranberry Jell-O Salad

20 oz. crushed pineapple, drained & juice reserved

2 pkg.  (4-serving size each) or 1 pkg. (8-serving size) raspberry flavor Jell-O

16 oz. whole berry cranberry sauce

1 medium apple, chopped (you can do it with the skin off or on. I leave it on.)

1 C. chopped pecans, optional

Frosting:

8 oz. cream cheese

1/2 C. sugar

4 oz. whipped topping

Place pineapple juice in a 4 C. measuring cup.  Add enough water to reserved juice to measure 3 cups. Place in a large microwave-safe bowl & microwave on high until it comes to boil. Add gelatin; stir at least 2 min. until completely dissolved.

Add cranberry sauce; stir until well blended and gelatin part of cranberry sauce is mostly dissolved.

Refrigerate 1-1/2 hours or until slightly thickened 

Stir in remaining drained pineapple, chopped apple, and pecans; stir gently until well blended.

Pour into a 9 X 13 in. dish or Bundt pan.

Refrigerate 4 hours or until firm. 

To prepare frosting, beat cream cheese and sugar until smooth. Fold in whipped topping and mix well. Spread over Salad prior to serving. If using a Bundt pan, you can pipe dollops around mold or spread it around the top of the ring. 

Broccoli Souffle

1/2 C. mayonnaise
1/2 C. sour cream
1 C. sharp grated cheese
1 tsp. salt
1/2 tsp. pepper
1 large bundle of broccoli, cut into florettes, cooked, drained and chopped
1 can cream of broccoli soup
4 eggs, beaten
1 small onion, grated

Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 1 1/2 qt. casserole dish. Sit casserole dish in a pan of water. Bake 45 min. or until a knife inserted at center comes out clean.

Corn Pudding

6 eggs
2/3 C. all-purpose flour
6 Tbsp. butter, melted
2/3 C. sugar
4 C. sweet corn kernels (fresh; frozen, thawede; or canned, drained)
2 tsp. salt
4 C. milk
pepper, if desired

Preheat oven to 350 degrees F.
Whisk all ingredients except milk, corn, and pepper in a large mixing bowl until well blended. Add milk and mix well. Stir in corn. Pour into greased 9 X 13 in. baking dish. Sprinkle with freshly ground pepper, if desired. Bake 1 hr.

Squash Casserole

4 C. yellow summer squash, thinly sliced and cooked
1 C. finely chopped onion
2 Tbsp. butter
1/2 C. mayonnaise
1/2 C. sour cream
2 eggs, slightly beaten
2 tsp. sugar
2 tsp. salt
pepper to taste
1 C. grated Swiss cheese

Topping:
1 C. crushed butter crackers
1 stick butter, melted
1 C. chopped pecans

Saute onion in 2 Tbsp. butter. Mix all ingredients  and pour into a greased  9 X 9 in. casserole dish. Stir together cracker crumbs and butter and spread over casserole. Bake at 350 degrees F 30 min. Sprinkle nuts over top and cook 5-10 more min. or until nuts are toasted.

Sweet Potato Casserole

6 C. cooked, peeled, and mashed sweet potatoes or yams
2 C. sugar
2/3 C. butter, melted
4 eggs
2 tsp. vanilla
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 C. heavy whipping cream or half-and-half

Preheat oven to 325 degrees F. Mix all ingredients except for cream. Beat with an electric mixer until smooth. Add cream and mix well. Pour into a greased 9 X 13 in. or large casserole dish. Add topping and bake 30-40 min. or until topping is golden and it is bubbling around the edges.

Topping:
2 C. brown sugar
2 C. chopped pecans or walnuts
2/3 C. all-purpose flour
1/2 C. butter, melted

Mix together with a fork; sprinkle over casserole prior to baking.

Homemade Stuffing

1 small onion, finely diced
1 stalk celery, finely diced
1 Tbsp. butter
1/4 tsp. salt
1/2 tsp. sugar
1/8 tsp. freshly ground black pepper
2 Tbsp. water
1/2 of a 14oz. bag Pepperidge Farm Herb Seasoned Stuffing crumbs
1/2 of a 14 oz. bag Pepperidge Farm Cornbread Stuffing crumbs
drippings from roasted turkey, strained (may use all chicken broth if drippings not available)
about  2 qt. chicken broth or stock

Preheat oven to 350 degrees.
Saute onion and celery in a large saute pan over medium heat with butter, salt, sugar, pepper and water until all water is evaporated and vegetables are tender, stirring frequently.
In a 9 X 13 in. pan, greased with cooking spray, combine all bread crumbs with onions and celery. Mix well and level in pan.
Add drippings and chicken broth over crumbs until very soupy.
Bake 30-40 min. or until edges begin to brown.

Helpful Tip: Failing to add enough broth will result in dry stuffing. I always check 1/2 way through cooking and if it appears that all of the moisture has been absorbed, I pour a little more over the top.

Thanksgiving Turkey

14 - 16 lb frozen young turkey

For Brine:

1 C. kosher salt

1/2 C. light brown sugar

1 gal. vegetable stock

1 Tbsp. black peppercorns

1 1/2 tsp. allspice berries

1 1/2 tsp. chopped candied ginger

1 gal. heavily iced water

Aromatics:

1 red apple, sliced

1/2 onion, thinly sliced

1 cinnamon stick

1 C. water

4 sprigs rosemary

6 leaves sage

Canola oil

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in a 5-gallon bucket (or other container that will allow you to submerge the turkey, such as a canning pot.) Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.