What to get...

• 2 large slices multi grain sourdough bread
• 2 slices havarti cheese
• 1/4 cup baby spinach leaves, roughly chopped
• 1 T butter, softened (for coating bread)
• ~1.5 T shredded parmesan cheese (for toasting onto bread)
• ~1/4 cup leftover turkey breast meet, in small pieces
• ~1/4 cup leftover stuffing
• ~1/4 cup leftover mashed potatoes
• 2 T leftover brown turkey gravy
• 3 T leftover fresh cranberry sauce
• S&P to taste

What to do...

1. Heat leftover turkey in small skillet on low, adding a little water of broth as needed, removing form heat when warm.
2. In another small pan, heat stuffing & mashed potatoes on low, topping with the cold gray, place lid and slowly heat till warmed.
3. Butter both sides of two large sourdough bread slices.
4. In large skillet on stive begin to brown first side of bread on medium low till starting to brown and crisp
5. On side-up bread surface, sprinkle slices with parmesan cheese and cover briefly with lid to help melt.
6. Once bottom side of bread is browned and parm sticking to top, flip bread over.
7. To one slice add 1 slice of havarti cheese (halved to fit along bread) & cover briefly as needed to help melt.
8. To the first slice with cheese add layer of cranberry sauce, and warmed turkey meat.
9. On second slice of bread spread warmed stuffing layer and then mashed potato layer (both have gravy on them already) then top with the fresh spinach.
10. On first slice with turkey, now add 2nd halved cheese slice, covering briefly with lid to begin melting cheese.
11. Add salt & pepper as desired.
12. Then combine sandwich together, by flipping turkey & cheese side onto the stuffing spinach side, pressing together with a spatula to combine.
13. Cover sandwich with lid to melt all components for a minute or so.
14. Cool sandwich briefly on wire rack to further crisp bread.
15. Slice, serve and enjoy!!

Notes

What to get...

• 2 lbs Brussels Sprouts, trimmed & cleaned
• 4 strips bacon
• 1/2 sweet white onion, diced finely
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1 cup freshly toasted sourdough bread crumbs
• 2 T butter for browning bread crumbs
• S&P to taste

What to do...

1. Pre-make toasted sourdough bread crumbs using day old sour dough baguette and melted butter, and set aside.
2. Trim, wash & drain all sprouts.
3. Par-steam sprouts in large pot on stove, till only slightly tender but not too soft.
4. Rinse cooked sprouts under cool water, drain and set aside.
5. In large skillet on stove cook bacon slices till crispy, set aide to drain, but reserve all drippings.
6. In pan with drippings on medium, sauté the onion & garlic till tender/translucent.
7. Add the par steamed brussels to pan & coat mixture, adding the white wine slowly as needed to continue to sauté the sprouts till tender (test with fork).
8. Add salt & pepper to taste.
9. Transfer brussels mix onto a foil lined baking sheet, to go under oven broiler with breadcrumbs added, for 3 minutes, or till slightly crisped but not burned.
10. Top brussels mix with crumbled, crisp bacon and serve immediately!

Notes

What to get...

For the Turkey:
• 1 18-lb fresh turkey, thawed
• 1/4 cup canola oil
• sea salt for seasoning uncooked bird
• 1 stick butter, melted for basting
For the Cornbread Stuffing:
• 1 pa freshly made cornbread (According to yellow corn meal directions, omit any sugar)
• 1 bunch celery, trimmed, and finely chopped (I use food processor)
• 1 large sweet onion, or 2 small (finely chopped (I do in food processor)
• 1 stick of butter (for sauteeing onion & celery)
• Poultry Seasoning
• 1.5 T fresh thyme leaves, chopped
• 1.5 T fresh Italian flat leaf parsley, chopped
• 1/2 tsp Herbox, chicken bullion powder
• kosher salt, to taste
• ground black pepper, to taste
• 1 egg
• 1 can chicken stock, low-sodium, to moisten & bind stuffing before stuffing bird

What to do...

Make the Stuffing:
1. Make a pan of cornbread according to the corn meal package directions, but omitting any sugar, let cool, and then crumble coarsely in large mixing bowl.
2. In large skillet melt 1 stick of butter, sauté onion and celery till tender, add entire pans contents & remaining juices to bowl with cornbread, stirring to combine.
3. Add dry seasoning to taste including poultry seasoning, salt, pepper.
4. Add fresh thyme & herbox.
5. Taste to confirm spices are as desired & add slightly beaten egg, some chicken stock to moisten mixture for stuffing bird.
Prep & Stuff the Bird:
6. Bird should be thoroughly defrosted, removed from package, rinsed, internals removed, and patted dry.
7. Rub uncooked bird with some of canola oil on outside & salt lightly, also adding some salt into inside cavities in neck and rear where stuffing will go.
8. Spoon or manually pack stuffing mix into bird's main cavity, do not over pack as stuffing will expand while cooking.
9. Fix bird in roaster on spray oiled rack, or in turkey convection oven on oiled rack, breast side up!
10. Add little of remaining stuffing to smaller neck cavity, securing skin flap fold over the cavity opening and securing with toothpicks as possible.
11. Secure end of turkey legs through skin flap near cavity if still intact, or use cooking twine to secure ends of legs together.
Roast the Bird:
12. Roast bird according to convection oven directions (at around 325-375 degrees), until internal breast temperature reaches 180 degrees and internal stuffing temp reaches 165 degrees.
13. Baste bird with melted butter every 40 minites-1 hour.
14. In a table top turkey convection oven liked I used, bake 18 lb bird for first hour at 425 degrees, then reducing to 400 degrees for remaining 3.5 hours or until meat thermometer shows correct temp.
15. In a standard oven for a large turkey breast I roasted at 325 for 1.5-2.5 hours or until done. Mine took about 2 hours and was 5 lbs.
16. When turkey is golden brown & at temperature, remove from oven letting bird rest for ~40 minutes before carving.
17. Remove stuffing from internal cavities and transfer to serving dish before carving.
18. Reserve all turkey drippings for use in making the brown gravy (using drippings, gravy flour, water, chicken broth, bullion, pepper & white wine as needed).
19. Turkey time!

Notes

What to get...

• 1.5 cups canned pumpkin (non spiced)
• 1.5 cups evaporated milk
• 1 T cornstarch
• 3 large eggs, lightly beaten
• 1 cup light brown sugar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 fresh pie dough rounds (pre made or store bought, room temp)
• 1 egg yolk (for washing dough edges)
• 2 T whipping cream (for washing dough edges)
• whipped cream for topping pie

What to do...

1. In large bowl of an electric mixer combine sugar, salt & cornstarch, ginger, cinnamon, cloves, pumpkin & 3 eggs, beating well.
2. Add evaporated milk and combine for a minute, set aside.
3. Grease a 9 inch pie dish with butter & flour.
4. On clean, dry surface dusted with flour, roll out pie crust to fit 9 inch pie dish, with room enough to fall over edges, this can be homemade ahead or store bought (refrigerated kind).
5. Carefully roll out pie dough round into pie plate evenly.
6. Crimp outer edges of pie dough into a scalloped pattern.
7. In small bowl combine egg yolk & cream, whisking to combine.
8. With a basting brush, brush pie dough edges with.
9. Roll out 2nd pie dough round on same floured surface, and cut out shapes with small seasonal cookie cutters or pie stamps for topping.
10. Brush cut outs with some of the same egg yolk/cream mixture to enable browning.
11. Pour pie mixture onto pie dough in pan, and bake for 10 minutes at 425 degrees.
12. Then reduce oven temperature to 350 and bake an additional 30 minutes, adding the pie dough shapes 5 minutes into 2nd baking.
13. When pie crust is browned and filling set, remove from oven and let cool completely on a wire rack.
14. Serve room temperature with whipped cream and/or ice cream!

Notes

What to get...

• 1 package thin sliced chicken fillets (thin is best, or you can mallet them thinner). Usually 4-5/pack
• About a dozen small skewers (larger than toothpicks, smaller than full length skewers)
• Dill havarti cheese, sliced (couple slices/each fillet)
• Sharp Cheddar Cheese, sliced
• 1 can chicken broth, low sodium
• Paprika, for sprinkling on top stuffed chicken before cooking
• Slices of thin maple ham, or black forrest (1 thin slice/each chicken fillet)
• 2 T butter
• 1/3 cup non-sweet white wine for deglazing
For the stuffing:
• 2.5 cups freshly multi-grain sourdough bread crumbs (i do in food processor, sourdough is important flavor-wise for this one, coarse crumbs) This is enough for 5 small chicken fillets.
• 1 T fresh chopped parsley
• 1/4 cup shredded Italian cheese blend(like Parm Romano)
• 2 cloves fresh garlic, minced
• 5-6 dashes poultry seasoning
• 1/4 tsp paprika
• 1/4 tsp dill, dried
• 1/4 tsp found black pepper
• 1/4 tsp dried thyme (fresh thyme use more)
• 1/4 tsp lemon zest
• 1/4 tsp kosher salt
• 1 T prepared Ranch Dressing

What to do...

1. Soak wooden skewers in water
2. Preheat oven to 375 with rack one level above center if possible.
3. Rinse chicken fillets, and pound thinner if necessary (they don't have to be completely uniform)
4. S&P chicken on both sides.
Make Stuffing:
5. Combine all stuffing ingredients, mixing well.
6. Add about 1/4 cup the chicken stock to moisten (or just enough to be able to handle it so it will stick together).
Stuff & cook chicken breast fillets:
7. Layout slices of both cheeses and ham, one for each thin, chicken fillet.
8. Layout each chicken slice on wax paper or clean surface and place one slice of ham centered over each fillet.
9. Next add slice of sharp cheddar and dill havarti to each fillet.
10. now add heaping handful of moistened stuffing to each in the center.
11. wrap up ends of chicken fillet up around stuffing, and fix with toothpicks crosswise so it will hold in stuffing.
12. In a large shallow skillet on stove, melt 2 T butter & preheat.
13. Carefully transfer the stuffed chicken breasts onto heated skillet and cook on med-low to brown initially.
14. Sprinkle with paprika on top of each fillet.
15. After about 8 minutes, deglaze with about 1/3 cup of white wine and continue to brown on stove. (you should see bottom and some of the sides of the chicken are beginning to turn whiter and cook through.
16. Now add about 1/2 cup of chicken stock to bottom of pan & transfer to oven to finish cooking. If your skillet is not oven safe, place chicken, added broth & all cooking juices into a foil-lined 9x13 dish for oven to finish cooking.
17. Continue to cook until chicken fillet is done, even at top, cheese is bubbly and stuffing and ham edges are crisp/slightly toasted. (about 10-18 more mins, depending on oven & chicken thickness)
18. Remove from oven and let cool several minutes.
19. Remove wooden skewers and serve!

Notes