2) Green beans sautéed with bacon and chopped green onions, basil, oregano, and parsley.
3) Mashed red potatoes with aged white cheddar, butter (or smart balance), milk, and half a large garlic head peeled and pressed.
4) Turkey Stuffing – Cornbread, Italian Sausage, Apples, and Pecans:
- 2 8x8 pans of corn bread
- 1 pound of Italian Sausage
- ¼ cup of chopped white or red onion
- 1 large bulb of fresh garlic peeled and pressed
- 1/2 cup sliced red seedless grapes
- 1/4 cup finely chopped jalapeno peppers
- 1 small tomato sliced
- 2 Fuji apples cut into bites
- 2/3 pound of freshly chopped pecans
- 1 medium bunch of celery sliced
- 1/2 cup chopped green onions
- 4 eggs
Bake the cornbread till crisp brown around the edges and fully dry in the middle, take it out of the pans and let cool.
Cook the sausage in a large skillet with chopped white or red onions, jalapeno peppers, tomato, sliced grapes, and garlic. Add a dash of oregano, crushed basil, and parsley. Cook covered on low until well caramelized.
Crumble the cornbread into roughly 1” chunks in a large pot or salad bowl, add apples, celery, pecans, green onions. Stir loosely. Beat the eggs in a small bowl and then pour the eggs and the sausage with drippings over the stuffing mix, stirring as you pour to spread it evenly. Stir the whole mixture loosely enough to be a uniform distribution of ingredients but don’t over-stir and crumble the cornbread too much. I routinely add dashes of parsley, oregano, and crushed basil, and poultry seasoning to taste.
Makes enough stuffing to fill a very large bird, packed as tight as you can. With a smaller bird you should have enough extra for a bread loaf pan (maybe with the neck laying on top covered with foil for its flavoring). I have used this recipe to fill a 31 pound turkey, or 2/3 in a 22 pound bird with the rest in a bread pan.
I like to cook the bird in a Reynolds Turkey cooking bag at 350 degrees F for the time indicated on the cooking bag package, at least till the middle of the breast is 185 degrees F. I rinse the bird thoroughly, pat dry, smear with olive oil, sprinkle lightly with salt. I stuff both ends of the bird, pinning down the skin flaps with toothpicks or baking pins to keep the stuffing in. Getting a large bird in the bag can be challenging and is easier done with two people.