Dad's Apple Smoked Turkey

 Ingredients

• 1-14 lb. turkey
• 1 1/2 apples, cored and sliced
• 1 Vidalia onion, cubed into large chunks
• lemon pepper
• salt
• apple wood chips
• 32 oz. apple juice

Directions

1. Preheat electric smoker to 250 degrees.  Soak apple wood chips for at least 30 minutes in apple juice. 
2. Prepare turkey by removing giblets from inside. Stuff inside of turkey with apples and onions.  Rub outside of turkey and under skin with lemon pepper and salt.  
3. Place turkey in smoker and cook for 4 to 5 hours, or until internal temperature reaches 165 degrees. 

Meme's Cornbread Dressing

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 tbs. unsalted butter
• 4 c. day-old crumbled Buttermilk Cornbread, recipe below
• 1 loaf-brioche or egg bread, cut into 1-in. cubes, about 2 cups
• 3/4 c. fresh or panko breadcrumpbs
• 3 stalks celery, chopped
• 1 Vidalia onion, chopped
• 2 1/2 c. chicken broth
• 2 large eggs
• 1 tbs. chopped fresh sage
• 1 tsp. chopped fresh thyme
• coarse salt and freshly ground black pepper

Directions

1. Preheat oven to 350 degrees.  Butter an oven proof gratin or casserole dish.
2. In a very large bowl, combine, the cornbread, brioche, and breadcrumbs in a very large mixing bowl; set aside.
3. Heat the 4 tbs. butter in a large skillet over medium heat.  Add the celery and onion and cook until soft, 5 to 7 minutes.  Transfer the cooked vegetables to the bread mixture.  Pour over the broth and add the eggs, sage, and thyme.  The mixture should be fairly soupy; if not, add additional stock.   Stir well to combine and season with salt and pepper.  Transfer to the baking dish.  Bake until heated through puffed, and golden brown, about 45 minutes.  Remove from the oven to cool slightly before serving. 

Buttermilk Cornbread

• Ingredients

• 2 tbs. unsalted butter
• 2 c. white or yellow cornmeal
• 1 tsp. fine sea salt
• 1  tsp. baking soda
• 2 c. buttermilk

• Directions

1. Preheat oven to 450 degrees.  Place butter in a 10 1/2 in. cast-iron skillet or ovenproof baking dish and heat in the oven for 10 to 15 minutes.
2. Meanwhile, in a bowl combine the cornmeal, salt, and baking soda.  Set aside.  In a large measuring cup, combine the buttermilk and egg.  Add the wet ingredients to the dry and stir to combine.  Remove the heat skillet from the oven and pour the melted butter into the the batter.  Stir to combine, then pour the batter back  into the hot skillet.  Baked until golden brown, 20 to 25 minutes.  

 Gravy

 Ingredients

• 1/4 c. turkey pan drippings
• 1 vidalia onion, chopped
• 1/2 tsp. poultry seasoning
• 1/2 c. white wine
• 3 c. chicken broth
• 2 tbs. Cornstarch
• 1 tbs. water

Directions

1. Saute onion in turkey drippings until onion caramelizes, about 15 minutes.  De-glaze the pan with white wine and reduce by half.  Add poultry seasoning and chicken broth.  Bring to a boil and simmer for 45 minutes.  
2. In small bowl stir corn starch into cold water.  Whisk cornstarch mixture into gravy and bring to a boil.  Cook for 5 minutes, stirring occasionally until thickened.   

Brown Sugar Smoked Ham

Ingredients

• 1-10 lb. pre-cooked ham
• 1 c. brown sugar

Directions

1. Preheat smoker to 210 degrees.  
2. Rub ham with brown sugar.  Place in electric smoker and cook for 3 to 4 hours, or until internal temperature reaches 140 degrees. 

Maple Sweet Potato Cups

recipe adapted from Southern Living

Ingredients

• 3 lbs. sweet potatoes, roasted and peeled
• 1/3 c. EVOO 
• 1/3 c. firmly packed light brown sugar
• 1/3 c. pure maple syrup
• 3 tsp. orange zest
• 1 tsp. salt
• 4 egg whites
• 1/2 c. granulated sugar

Directions

1. Preheat oven to 400°. Mash together sweet potatoes and next 5 ingredients. Spoon mixture into 8 (6-oz.) custard cups. Place on a baking sheet.
2. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over sweet potato mixture.
3. Bake at 400° for 10 minutes or until golden brown.

Pumpkin Turkey Chili
recipe adapted from LoveandOliveOil.com

Ingredients

• 2 tbs. canola oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, cut into 1/2 inch cubes
• 2 large cloves garlic, minced
• 1 pound ground turkey
• 1 (28 ounce) can diced tomatoes
• 1 (14.5 ounce) can red kidney beans
• 2 cups (1 14.5 ounce can) pumpkin puree
• 1 can chicken or vegetable broth
• 2 tbs. chili powder
• 2 tsp. cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 tsp. ground red pepper
• 3 tbs. hot sauce

Directions

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, bell pepper, sweet potato, and garlic until tender, about 15 minutes.
   
2. Meanwhile in a separate skillet, brown ground turkey and drain. Add turkey to sauteed vegetable mixture. Stir in canned tomatoes, beans, pumpkin, and broth. Season with chili powder, cumin, pepper, salt, red pepper and hot sauce.
3. Reduce heat and simmer for 1 hour. Serves 6.

My helper in his new apron..."Real Men Wear Aprons"

Simmering Chili...

Almost done...

Let's eat!

Turkey & Wild Mushroom Meatloaf
recipe adapted from Rachael Ray

Ingredients

Note: clean mushrooms with a damp cloth. Do not run directly under water.

• 2 tbs. EVOO, divided
  
• 1-6oz. package whole mushrooms, diced
  
• 1/2 Vidalia onion, chopped
• Salt and pepper
• 1 1/3 pounds ground turkey, the average weight of 1 package
• 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
• 1 tablespoon Worcestershire sauce
• 1/2 cup GF bread crumbs
• 1 egg, beaten
• 1 tbs. EVOO
  
• 2 tablespoons brown rice flour
• 2 cups chicken broth
• 1 teaspoon poultry seasoning

Directions

1. Heat a nonstick skillet over medium high heat. Add 1 tbs. oil. Add chopped mushrooms and onion and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
2. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tbs. of EVOO to pan and arrange patties in the skillet. Cook 8 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add 1 tbs. EVOO. Once oil has heated through, whisk in flour and cook 30 seconds. Whisk in broth and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Roasted Sweet Potatoes and Butternut Squash

Ingredients

• 3 medium sweet potatoes, peeled and cut into 1-in. cubes
• 1 medium butternut squash, peeled, seeded and cut into 1-in. cubes
• 2 tbs. EVOO
• 2 tbs. honey
• 1 tbs. maple syrup
• 1 tsp. kosher salt, plus more for sprinkling

Directions

1. Whisk together EVOO, honey, and maple syrup. Toss sweet potatoes and squash in mixture. Spread vegetables onto roasting sheet. Sprinkle with 1 tsp. of kosher salt.
2. Roast at 400 degrees for 45 minutes, flipping once. Before serving sprinkle with additional kosher salt to taste. Serves 6.