COOKING: Favorite Holiday Dishes


Charles McNelly’s Pick


1 10- to 12-pound turkey
¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics, onion, apple, lemon and/or orange,
cut into 2-inch pieces (1 1/2 cups)
3 cups water, plus more as needed

Position a rack in the lower third of the oven; preheat to 475 degrees F.
Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
Reduce oven temperature to 350° and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.

Transfer the turkey to a serving platter and cover with foil. (If you’re making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

From the Kitchen of Peggy Schooley


8 OZ Sour Cream
2 cans fruit cocktail, drained
1 small can mandarin oranges, drained
1 small can pineapple chunks, drained
Green grapes cut in half
Pecan pieces to taste
Coconut flakes to taste

Mix together using just enough sour cream to bind everything appropriately.
Check if sweetener is needed, if so, sugar, sweet n low, and Splenda all work as you like
Cover and refrigerate


Southern Cornbread Dressing
(more like a casserole)
Andra Wisian’s Thanksgiving recipe from her maternal grandmother


1 batch cornbread crumbled– Do not add sugar or honey to the cornbread. Make the cornbread at least one day before and let it sit out, uncovered to get a little stale.
8 tablespoons butter
1 medium onion chopped
4 celery ribs (chopped)
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bread slice, at least day old and toasted and crumbled
4 eggs (lightly beaten)
4 cups chicken broth
Thin sliced turkey slivers

Preheat oven to 350°F.
Butter a 9″x13″ baking dish and set aside.
In a medium skillet over medium heat, melt 8 tablespoons butter.
Add onions and celery to the skillet and sauté until tender.
Stir in sage, salt, and pepper. Remove from heat and set aside.
In a large mixing bowl, add cornbread crumbles and toast crumbles. Stir in chicken broth.
Add onion mixture to cornbread mixture and stir to combine. Test seasoning now and adjust as necessary.

In a separate bowl, whisk eggs. Pour into dressing mixture and stir to combine.
Add turkey slivers

Transfer dressing mixture to prepared baking dish and spread gently and evenly.
Bake for about 30-40 minutes, or until browned on the top.

Note: If your dressing mixture is not wet all the way through after adding all ingredients, add an additional broth. Dressing mixture should be very moist, almost soupy, but not quite.


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