Cornbread dressing

Ingredients

14 cups reduced-sodium chicken broth, divided $
2 cups chopped celery $
2 cups chopped sweet onion $
Cornbread Crumbles
1 (14-oz.) package herb-seasoned stuffing mix $
2 cups cooked long-grain rice
8 large eggs, lightly beaten $
2 tablespoons chopped fresh sage
2 tablespoons poultry seasoning
2 teaspoons freshly ground black pepper $
1 1/2 teaspoons table salt
Vegetable cooking spray $
Make A Holiday Hash Brown Casserole
Preparation

Hands-on: 20 Minutes
Total: 3 Hours, 20 Minutes
1. Bring 8 cups chicken broth to a boil in a large Dutch oven over medium-high heat; stir in chopped celery and onion. Reduce heat to medium, and simmer 20 to 30 minutes or until celery and onion are very tender. Remove from heat, and stir in 4 cups chicken broth. Cool 30 minutes.

2. Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.

3. Preheat oven to 350°. Stir broth mixture, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. If needed, stir in up to 2 more cups chicken broth, 1/4 cup at a time, until mixture is slightly soupy.

4. Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes. Bake at 350° for 50 to 60 minutes or until done and top is

French onion green bean casserole

Ingredients
10 216
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For the onions: 2 tablespoons butter
2 large yellow onions, thinly sliced lengthwise salt and ground black pepper to taste 1 tablespoon sherry vinegar For the white sauce: 2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk 1 pinch ground nutmeg cayenne pepper to taste (optional) 1/4 teaspoon ground thyme For the topping: 2 tablespoons melted butter
2/3 cup panko bread crumbs 2 pounds fresh green beans, trimmed 4 ounces shredded Gruyere cheese, divided 1/3 cup grated Parmesan cheese Add all ingredients to list

Directions

Prep
45 m
Cook
45 m
Ready In
1 h 30 m
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
Bake in the preheated oven until hot throughout and

Perfect thanksgiving turkey

Directions

Prep
30 m
Cook
4 h
Ready In
17 h
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving

BACON WRAPPED TURKEY

Nothing's better than bacon, except when it's Thanksgiving day and your turkey is wrapped in some. This recipe uses a seasoning and olive oil paste for under the turkey's skin to add a subtle hint of flavor that pairs perfectly with the bacon. 

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AVERAGE

3.28906

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INGREDIENTS

One 10-pound turkey 1 cup poultry seasonings 10 cloves garlic, minced 1 1/2 cups olive oil 1 pound bacon, sliced into thin strips

DIRECTIONS

Preheat the oven to 500 degrees. 

Wash the turkey inside and out and pat dry. Mix together the seasonings, minced garlic, and olive oil to make a paste. Rub the paste underneath the skin of the breasts of the turkey, carefully so you do not tear the skin (you may not have to use all of the paste). Add 1-2 cups of water in the roasting pan, then roast the turkey in the oven for 30 minutes. Remove from the oven and turn the heat to 350 degrees. Cover the turkey in the bacon slices, in cross-hatch form or just by overlapping the slices in strips. Put back in the oven and continute to cook for about 2 more hours or until an internal thermometer temperature reaches 160 degrees. 

dont forget a side of stuffing, enjoy