Mayfield Electric & Water Systems

12 cups white bread cubes, baked until slightly dry
1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
4 teaspoons poultry seasoning
2 cups chopped celery
3 tart apples - peeled, cored and chopped
1 cup dried cranberries
2 teaspoons dried rosemary, crushed
1 1/3 cups chicken stock
salt to taste
ground black pepper to taste

1. Saute sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes.
2. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
3. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning.
4. Saute until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage.
5. Mix all with the dried bread cubes. Season to taste with salt and pepper.
6. Moisten with the chicken stock.
7. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed.
8. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes.
9. Uncover and bake for another 15 minutes to brown top.

Original recipe yield: 12 servings.

1 tablespoon butter
2 teaspoons olive oil
Giblets, liver, and neck from 1 turkey
1 cup diced onions
1/3 cup minced celery
1/3 cup peeled and minced carrots
2 cloves garlic, peeled and minced
4 teaspoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups chicken broth
1 sprig fresh thyme
Salt and freshly ground black pepper

1. In a medium, heavy pot, melt the butter and the olive oil over medium-high heat.
2. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes.
3. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft.
4. Stir in the flour and cook, stirring for 1 minute.
5. Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan.
6. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened.
7. Strain. Adjust seasonings with salt and freshly ground black pepper.
8. Serve warm.

Yield: about 3 cups.

1 pound cranberries, finely ground
2 cups white sugar
1 (20 ounce) can crushed pineapple, drained
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
1 pint whipped cream, beaten stiff

1. Mix together the cranberries and sugar; cover and refrigerate overnight.
2. The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
3. Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

Original recipe yield: 6 to 8 servings.

6 to 8 small whole sweet potatoes
1/2 cups dark molasses
2/3 tablespoon whole cloves
1/3 teaspoon dried mustard
6 teaspoons butter, plus 1/2 cup melted
 

1. Preheat the oven to 325 degrees.
2. In a mixing bowl, whisk 1/2 cup of molasses, mustard, and allspice together.
3. With a fork, prick each sweet potato.
4. Rub each sweet potato with the molasses mixture.
5. Lay each sweet potato on a small piece of foil. Place a teaspoon of butter on top of each sweet potato. Wrap each sweet potato in the foil and place on a baking sweet.
6. Bake the potatoes for about 1 hour or until the potatoes are tender.
7. Remove the potatoes from the oven and discard the foil.
8. Open the sweet potatoes and drizzle with melted butter and salt and pepper.

2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
 salt to taste

1. Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Cook beans in large pot of boiling salted water until just tender, about 5 minutes.
3. Drain. Rinse beans with cold water, and drain well.
4. Can be prepared 6 hours ahead. Let stand at room temperature.
5. Melt butter or margarine with oil in heavy large skillet over high heat.
6. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper.
7. Add walnuts and parsley and toss.
8. Transfer to bowl and serve.

Original recipe yield: 8 servings.

2 cups chicken broth
1 tablespoon butter
1 cup white rice
1/4 red bell pepper, chopped
1 box chopped frozen broccoli, defrosted and squeezed dry in kitchen towel

1. Bring broth and butter to a boil.
2. Add rice and stir to combine. Bring liquid back to a boil then reduce heat and simmer, 15 minutes.
3. Add bell pepper and chopped, defrosted, drained broccoli.
4. Cook rice with broccoli and pepper another 2 to 3 minutes.
5. Fluff with fork and serve.

Original recipe yield: 4 servings.

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
3. Bake for 35 to 45 minutes.

Original recipe yield: 10 - 12 servings.