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Wild Turkey glazed Turkey
Un-stuffed Foil-Wrapped 20 - 24 lb.Turkey
1 cup Wild Turkey
1/2 cup Honey
2 Yellow Onions
8 - 10 Celery Stalks
8 - 10 Medium Sized Carrots
2 Qt. Turkey or Chicken Stock

Herb Butter
2 sticks butter
4 tbl fresh sage
4 tbl taragon
4 tbl thyme
4 cloves Garlic

Put all the veggies into your roasting pan along with the stock and drop bird on them

Stuff half the herb butter under the skin of the turkey breast and rub the rest onto the outside of the bird anong with Salt and Pepper.

wrap in foil for the first 3 hours of cooking

Bake Turkey at 450 for about 3 1/2 - 4 hr.(or until the internal temp is 160 - 165 I put the prob Thermometer into the inner thigh near the breast. Making sure the thermometer does not touch a bone.)


Glaze with a mixture of Wild Turkey and Honey
Dr. Pepper Glazed Ham
10 - 12 lb Bone in Ham
2 lt. Dr. Pepper
4 cinnamon sticks
1 tbl whole cloves
1/2 cup orange juice
2 tbl. Molassass

Boil in the Dr. Pepper, cinnamon, and cloves For about an 1/2 Hour
Toss in oven at 400
Glaze with a mixture of 1 cup Dr. Pepper the ham was boiled in, orange juice and Molassass


IItalian Sausage Corn Bread Stuffing with dried cherries and Hazelnuts
saute
1lb. cornbread cut into cubes
1 sleeve saltines crushed
1 cup carrots
1 cup celery
1 1/4 cup onions
1 lb. Sweet italian sausage
1 cup mushrooms
1 cup Hazelnuts
1 cup dried cherries
2 eggs beaten
1/2 stick butter
1 qt. turkey or chicken stock
2tbl poultry seasoning

Saute carrots, celery, onions, and mushrooms in butter until softened.

Remove the casings and brown sausage and deglaze pan with 1 cup of the stock.

Mix veggies, sausage, and egg along into cornbread and saltines.

Add hazelnuts and dried cherries.

Mix in enough stock to moisten dressing without making it too wet.

Salt and Pepper to taste


Italian Stuffing with Salami, Pepperoni, Capacola, and Mozzarella
1 loaf potato bread
1 cup carrots
1 cup celery
1 1/4 cup onions
1 cup mushrooms
1 cup Salami diced
1 cup Pepperoni diced
1 cup Capacola diced
1 cup Mozzarella shredded
2 eggs
1/2 stick butter
1 qt. turkey or chicken stock

Toast and cut potatoes bread cubes

Saute carrots, celery, onions, and mushrooms in butter until softened.

Mix veggies and egg along into bread cubes.

Add Salami, Pepperoni, Capacola, and Mozzarella

Mix in enough stock to moisten dressing without making it too wet.

Salt and Pepper to taste


Roasted Garlic Smashed Potatoes
3lb. red potatoes
10 gloves roasted garlic*
2 cups whole milk or cream
1 cup scallions diced

Boil Potatoes untill fork tender

Warm cream and garlic on stove

Mash potatoes adding warm garlic infused cream until desierd texture

sprinkle scallions ontp

Salt and Pepper to taste

(* wrap garlic in foil along with olive oil, salt, and pepper. Bake for 20 minutes)


Butternut Squash and Gorgonzola soup
2lbs cooked and mashed butternut squash
8oz. gorganzola or blue cheese
8oz. reduced fat cream cheese
1/2 cup orange juice
1tbl groung nutmeg
1/4 cup carrots
1/4 cup celery
1/4 cup onions
1/4 stick butter

Saute carrots, celery, and onions in butter until softened.

put everything into a stock pot and cook on low to medium heat.

Blend until smooth with a Stick blender*.

(*If you dont have a stick blender use standard blender but do it in batches, and do it cold.)


Dr. Pepper Glazed Baby Carrots
1lb Baby Carrots
Dr. Pepper Glaze

This one is easy cook the carrots then glaze them using ham glaze.


Green Bean Casarole Alfredo
1lb fresh green beans
2 12 oz. jars alfredo sauce
6oz. can French fried Onions

Clean and cut green beans into bite size peices
mix everything but half of the onions and bake in casarole dish 350 for about 30 minutes top with remaining onions.

Sweet-Potato and Sausage Hash
2 large sweet potatoes (about 2 pounds),
peeled and cut into 1/2-inch pieces
1/2 pound bulk pork sausage
2 tablespoons vegetable oil
2 bell peppers (any color), chopped
1 onion, chopped
2 cloves garlic, thinly sliced
2 teaspoons ground cumin
Salt and pepper

In a medium pot of boiling, salted water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.

In a large skillet, cook the sausage over medium heat until browned and crumbly, set aside on paper towels to drain.

Heat the oil in the skillet over medium-high heat.

Add the bell peppers, onion and garlic and cook until softened, Add the sausage, cumin and sweet potatoes and cook. and serve with green salsa.

Salt and Pepper to taste


Grilled Corn with an Cilantro Butter and Lime
1lb frozen corn
3 tbl fresh cilantro chopped fine
1 lime
1/4 stick butter

Thaw corn in warm water

In a frying pan melt butter along with cilantro and the zest of the lime.

Add corn and saute until it browns slightly squeeze lime ontop and serve.

Salt and Pepper to taste

Peas
(yes just peas, I'm tired. I may saute some shallots and garlic and toss 'em in.)