corn-casserole

Cornucopia Bread Centerpiece

Thanksgiving Turkey Marinade

Turkey Stuffing

Cranberry-Pineapple Salsa

• 1/3 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded Cheddar cheese, or Pepper Jack

METHOD

• In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, stirring occasionally. Remove from heat.
• Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture.
• Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden.
• Serves 8.

METHOD

• Preheat oven to 350 degrees F. Lightly spray a 17x14 inch (or lager) cookie sheet with nonstick cooking spray. Tear off a 30x18 inch sheet of heavy duty aluminum foil.
• Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape.
• Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with nonstick cooking spray. Place on cookie sheet. Beat the egg with the water to make a glaze.
• Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
• Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze.
• Gently press on braid. Brush entire cornucopia with glaze. Bake at 350 degrees F for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil).
• Remove from oven. Let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.) Fill with fall flowers and small squash.
• We made this last year and it looks hard but it's really not and it turned out really pretty. And I have no artistic abilities whatsoever!
• Makes 1 large centerpiece.

METHOD

• Combine all the ingredients,mix well.
• Pour the marinade into a 2 gallon resealable plastic bag, reserve 1 cup for basting.
• Add turkey and close the bag, turn it to coat.
• Place it into the Refrigeratoor overnight, turning several times.
• Drain and discard the marinade.
• Heat grill according to the manufacturer's instructions.
• Put the wings under the turkey and place with breast side down on the grill rack.
• Cover and grill it for about 1 hour.
• Now add 10 briquettes to coals and turn the turkey breast side up.
• Brush the turkey with reserved marinade, cover and cook for about 2 hours, adding 10 briquettes to maintain the heat.
• Brushing the turkey with marinade every 30 minutes till meat thermometer reads 185° F.
• Cover and let stand for about 20 minutes before carving.

• Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
• Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
• 1/4 cup chopped fresh parsley
• 1 teaspoon poultry seasoning or ground sage (to taste)
• Salt and freshly ground pepper (to taste)

METHOD

• If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
• Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
• Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.
• In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread.Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
• Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
• Serves 8-10.

• 1 clove garlic minced
• 1/4 teaspoon salt

METHOD

• Preheat oven to 350 degrees F. Lightly spray a 17x14 inch (or lager) cookie sheet with nonstick cooking spray. Tear off a 30x18 inch sheet of heavy duty aluminum foil.
• Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape.
• Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with nonstick cooking spray. Place on cookie sheet. Beat the egg with the water to make a glaze.
• Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
• Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze.
• Gently press on braid. Brush entire cornucopia with glaze. Bake at 350 degrees F for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil).
• Remove from oven. Let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.) Fill with fall flowers and small squash.
• We made this last year and it looks hard but it's really not and it turned out really pretty. And I have no artistic abilities whatsoever!
• Makes 1 large centerpiece.