BROWN BAG TURKEY
The benefit of a brown bag turkey over using aluminum foil is that the turkey roasts in the brown
bag rather than steaming with the foil.
1 (18-20 lb) whole turkey 1 onion (quarters)
2 stalks celery (chopped) 3-4 crushed garlic cloves
1 carrot (chopped) olive oil
Remove everything from the turkey including giblet bag.
Add vegetables to the inside of the turkey… they are only for flavoring and will be tossed out later.
Rub the turkey all over with olive oil….Olive oil only, no butter
Place the turkey in a roasting pan and cover it a large brown paper bag.
Staple shut. If you have a large turkey use two paper bags at each end. No worries about it sticking
to the turkey because of the olive oil coating the bird. Just make sure the bag isn’t touching the
Sprinkle water all over the bag
Place into pre-heated 375 degree oven. On the middle rack
The bag won’t burn because paper doesn’t burn until 451 degrees… but please do not leave bird
Roast for 13-15 minutes per pound.
When you think it's ready, shove a meat thermometer through the bag and into the turkey and give
it a minute to register. Make sure it doesn’t touch the bone.
The thermometer should register between 163-170 degrees.
Remove from oven, cut away the bag and remove the basting pan.
Use the drippings in the pan for the gravy. Just strain the juices into a large pot and add the
six oz. of boiling chicken broth
1/8 cup of corn starch to thicken (you may add more if needed if it doesn’t seem to be thickening
Cook on low heat and stir and cook and stir.
4 tbs butter 1 teaspoon dried leaf thyme, crumbled
1 1/2 cups chopped celery 2 tsps dried crumbled sage
1 cup chopped onion 1 teaspoon dried marjoram, crumbled
5 cups torn cornbread crumbs 1 teaspoon salt
4 cups torn plain bread crumbs 1/2 teaspoon freshly ground black
2 1/2 cups chicken broth pepper
2 large eggs, beaten
Heat oven to 400°. Butter a 9x13-inch baking pan. In a large mixing bowl, combine the cornbread
and bread crumbs. In a small skillet over medium-low heat, melt butter; add celery and onion; sauté
until tender. Combine sautéed vegetables with crumbs; stir in chicken broth. Stir in the beaten egg,
herbs and seasonings.
Spread in prepared baking pan. Bake for about 30 minutes.
BUTTERNUT SQUASH SOUP
2 tbs butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cut into cubes
1 medium butternut squash - peeled, seeded, and cut into cubes
32 ounces chicken stock
salt and pepper to taste
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or
until lightly browned.
Pour in enough of the chicken stock to cover vegetables and bring to a boil.
Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth.
Return to pot, and mix in any remaining stock to attain desired consistency.
Season with salt and pepper.
CANDIED SWEET POTATOES
4 medium sweet potatoes, peeled and 1/2 cup raisins
sliced 2 tbs honey
4 Granny Smith apples, peeled, cored, 3 tbs apple juice or cider
and sliced 3 tbs melted butter
Arrange sliced sweet potatoes, apples, and raisins in a buttered 2-quart baking dish. Mix together
honey, apple juice, and butter. Pour over sweet potato mixture. Cover and bake candied sweet
potatoes at 350° for 30 to 45 minutes, until sweet potatoes are tender and glazed
GREEN BEAN CASSEROLE
3 (14.5-ounce) cans French-style green beans
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1-2 cups canned onion rings
Preheat oven to 350 degrees F. Mix green beans and mushroom soup together in pan and mix in a
few of the onion rings, cover with foil and bake for about 30 minutes or until heated throughout.
Sprinkle onion rings over the top before serving.
CRAB STUFFED MUSHROOMS
1 cup crabmeat House Seasoning, recipe follows
1/2 cup cream cheese 10 white mushrooms caps
1/2 cup freshly chopped parsley 1/2 cup bread crumbs
1/2 cup chopped green onions Nonstick cooking spray
4 tablespoons Parmesan cheese Salt, pepper and garlic powder
Preheat the oven to 375 degrees F.
Combine crabmeat, cream cheese, parsley, onions and Parmesan cheese. Season with salt, pepper
and garlic powder to taste. Stuff the mushrooms with the mixture and top with bread crumbs. Spray
the tops with nonstick spray to help them brown. Bake for about 20 minutes, or until the filling is
hot and melted.
4 pounds potatoes, peeled and cut into 2-inch-thick slices
1 cup milk, or heavy cream, or a you can use a combination of both depending on your
1/2 cup (1 stick) unsalted butter, softened
Place potatoes in a saucepan, and cover with water. Add 2 tablespoons salt and bring to a boil.
Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes.
Heat milk in a t. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering
water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in
butter, and season with salt and pepper
GLAZED BABY CARROTS
3oz unsalted butter 2 tbs honey
2lb baby carrots salt and pepper to taste
2/3 cup balsamic vinegar chopped fresh parsley or chives
Melt butter in saucepan over a medium heat. Add carrots and sauté for 3 to 4 minutes. Cover
with a lid and cook stirring occasionally until al dente
Stir in the balsamic vinegar and honey. Continue to cook uncovered turning frequently until the
carrots are tender and glazed.
Season with salt and pepper. Place in serving dish and sprinkle generously with the chopped
parsley or chives.
CHOCOLATE CRANBERRY TART
1/2 cup cranberry juice, divided 1 tsp grated peeled fresh ginger
1 tsp unflavored gelatin Pinch of salt
1 12-ounce bag fresh or frozen 4 tbs finely chopped crystallized
3/4 cup sugar
2 tsp fresh lemon juice
1 tsp finely grated lemon peel
1 1/4 cups chocolate wafer cookie crumbs (make sure they are finely ground up for use)
1/4 cup sugar
1/8 tsp salt
5 to 6 tbs unsalted butter, melted
1 8-ounce container mascarpone Thin strips of crystallized ginger
cheese (optional garnish)
1/2 cup powdered sugar
1/2 cup chilled whipping cream
1 tsp vanilla extract
FOR CRANBERRY TOPPING:
Pour 1/4 cup cranberry juice into small bowl; sprinkle in gelatin. Let stand until softened, about
15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium
saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until
cranberries are tender but still plump, about 5 minutes. Strain into bowl; set cranberries aside.
Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into
juice. Chill until cranberry mixture is cold and slightly thickened, about 8 hours or overnight.
This part of the dessert can be made 2 days ahead if you like. Cover and chill.
Stir chopped crystallized ginger into cranberry mixture.
FOR CHOCOLATE CRUST:
Place rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs,
sugar, and salt in bowl; add 5 tablespoons melted butter and stir until crumbs feel moist and
stick together when pressed together with fingertips, adding remaining 1 tablespoon melted
butter if mixture is dry. Press crumb mixture firmly onto bottom and up the sides of 9-inch-
diameter tart pan with removable bottom. Bake chocolate crust until it begins to set and is
slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart
pan to rack and cool crust completely before filling.
FOR MASCARPONE FILLING:
Using an electric mixer, beat all ingredients except ginger in medium bowl until thick enough to
spread (do not overbeat or it could curdle). Spread filling in cooled crust.
This part of the recipe can be made 1 day ahead. Cover and chill.
Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours. Garnish with
crystallized ginger strips, if desired. Cut tart into wedges and serve cold.
SPICED PEAR PIE
5 cups all purpose flour 1 cup (2 sticks) chilled unsalted
2 tsp salt butter, cut into pieces
2 tsp sugar 1/2 cup (or more) ice water
8 ounces chilled lard, diced, frozen 2 tsp apple cider vinegar
16 whole cloves or about 5 1/3 tbs 1/2 tsp salt
dried 9 pounds Bosc pears, peeled, halved,
4 cinnamon sticks or 4 tsp dried cored, each half cut into 4 slices
2 whole star anise or 1 tbs dried
4 tbs heavy whipping cream
1/2 vanilla bean, chopped
1 1/3 cups (packed) golden brown Milk
6 tbs all purpose flour
Whisk first 3 ingredients (flour, salt & sugar) in large bowl. Add lard and butter. Rub together with
fingertips until mixture resembles coarse, damp meal. Add 1/2 cup ice water and vinegar. Stir with
fork until moist clumps form, adding more water by tablespoonfuls if dry. Form the dough into a ball.
Divide dough into 4 pieces; flatten into disks. Wrap each disk in plastic and chill at least 30 minutes
and up to 3 days.
Using spice grinder, finely grind first 4 ingredients or use the dried equivalent provided. Transfer
spice mixture to medium bowl; mix in sugar, flour, and salt. Divide pears between 2 large bowls; mix
half of spice mixture and 2 tablespoons cream into each.
Place rack in bottom third of oven and preheat to 400°F. Roll out 1 section of the dough on lightly
floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Roll out second section
of dough to 12-inch round. Mound 1 bowl of pear filling in crust. Brush overhang lightly with milk.
Drape second crust over; press top and bottom overhangs together. Fold under, forming edge of pie.
Crimp edge decoratively. Cut 3-inch X in center of top crust; brush with milk and sprinkle with
sugar. Place on rimmed baking sheet. Repeat rolling and assembly with remaining dough disks and
Bake pies 40 minutes. Tent with foil to prevent overbrowning. Bake until crusts are golden brown,
pears are tender, and juices are bubbling thickly, about 40 minutes longer. Cool completely. Serve
with ice cream.