Mayfield Electric & Water Systems

2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
12 pounds whole turkey, neck and giblets removed
Salt and freshly ground black pepper to taste

1. With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes.
2. Drain. While hot, remove the shells and inner brown skins.
3. Cover with fresh water. Boil for 20 to 30 minutes until tender.
4. Drain. Chop coarsely.
5. To prepare the stuffing, melt the butter in a medium saucepan over medium heat.
6. Stir in onions and celery, and cook until tender.
7. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.
8. Preheat oven to 350 degrees F (175 degrees C).
9. Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities.
10. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together.
11. Place turkey on a rack in a medium roasting pan.
12. Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning.
13. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Original recipe yield: 16 servings.

5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Original recipe yield: 12 servings.

8 pounds rib roast
3 tablespoons prepared mustard
1 bunch kale (optional)  

1 1/2 cups heavy cream
1/4 cup prepared horseradish
1 1/2 teaspoons lemon juice
1/2 teaspoon white sugar
1 cup chopped and toasted walnuts
 salt and pepper to taste

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place meat in a roasting pan. Spread mustard over the meat.
3. Roast at 425 degrees F (220 degrees C) for 45 minutes. Cover loosely with foil and continue roasting until internal temperature of roast reaches 125 degrees F (50 degrees C) for rare.
4. Remove from oven keeping the foil loosely tented over the roast. Let stand 30 minutes.
5. Transfer to a platter and garnish with kale, if desired.
6. In a separate medium bowl, combine the cream, horseradish, lemon juice and sugar. Beat with a mixer to medium peaks. Season with salt and pepper to taste.
7. Continue to beat until firm peaks form. Fold in the walnuts, cover and chill until you're ready to serve the roast.

Original recipe yield: 8 to 10 servings.

3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
 salt and pepper to taste 6 lemon wedges

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

3. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture.

4. Cover the top of each fillet with bread crumb mixture.

5. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.

6. Serve garnished with lemon wedges.

Original recipe yield: 6 servings.