To make:

Turkey, Stuffing, Sweet potato casserole, green beans, corn bread, angel food cake,
key lime pie.
Sweet Potato Casserole
Ingredients:
5 sweet potatoes
tsp Salt
cup butter
1 egg
1 tsp vanilla extract
1 tsp ground cinnamon
cup white sugar OR Splenda
2 TB heavy cream OR milk
cut butter softened
2 TB flour
1/3 cup packed brown sugar
cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool
slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract,
cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a
pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato
mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Stuffing
Ingredients:
2 -one lb. tubes of mild Jimmy Dean sausage
6 cups of grated carrots
3 cups finely chopped celery
2 cups chopped onion
1 cup chopped walnuts
2 cups pre cooked wild rice
Salt and pepper to taste, small bit of nutmeg

1. Cook the sausage in a large skillet, breaking it up so that it is crumbly, not a chunk
2. Remove sausage and leave the drippings Put sausage in huge bowl.
3. Cook the onion and celery in the drippings until onion is translucent.
4. Dump the onion and celery in the bowl with the sausage.
5. Add in the carrot, walnuts and wild rice. Stuff as much as you can into the turkey and then
fasten the skin flap closed with a skewer. Put the rest of the stuffing into a baking dish and heat
it up to serve on the side.
Corn Bread
Ingredients:
2 (8 ounce) boxes Jiffy corn muffin mix
1 (8 ounce) can creamed corn
1 cup shredded cheddar cheese
2 eggs
2/3 cup milk

1. Mix cornbread as directed on package.
2. Add in corn and cheese.
3. Bake 400 degrees for 20-25 minutes until golden brown.
Turkey
Use fresh or thawed turkey.
Preheat oven to 325 F. Drain juices and rinse bird, pat dry with clean paper towels.
Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2 inches deep.
If you dont have a rack, crunch aluminum foil into a coil or use vegetables like carrots to
keep your turkey off the bottom of the pan.
Turn the wings back to hold the neck skin in place. Tie the legs together with one leg on
top of the other and tuck the wing tips under the back of the turkey. (Tucking the wings
will help stabilize the turkey in the pan and when carving: Holding a wing in your hand,
lift that side of the turkey up a couple of inches and tuck the wing underneath the birds
back. Lower the turkey and repeat with the other side. )
Brush or skin lightly with olive oil and sprinkle with salt and pepper.
Insert an oven-safe meat thermometer deep into the lower part of the thigh without
touching the bone. The thermometer should point towards the body.
Place your turkey in the oven.
When the thigh is up to temperature, move the thermometer to the center of the
stuffing.
When the turkey is about done, loosely cover with a piece of foil to prevent
overcooking you can also do this when desired brownness has been reached.
Your turkey is done when temperature is 180 F in thigh and 165 F in breast or stuffing.
Lift turkey onto platter, and let stand for 15-30 minutes before carving.
4-7 lbs. 2-2 hrs. 2-2 hrs.
7-9 lbs. 2-3 hrs. 2-4 hrs.
9-18 lbs. 3-3 hrs. 3-4 hrs.
Cooked Spinach
2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
1. Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink
with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then
repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
2. Heat 2 Tbsp olive oil in a large skillet on medium-high heat. Add the garlic and saut for
about 1 minute, until the garlic is just beginning to brown.
3. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple
spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive
oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn
the spinach over again, stirring in salt. Cover the pan and cook for an additional minute.
4. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from
heat. Drain any excess moisture from the pan. Add a little more olive oil, serve.
Alternate Way:
1. Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and
cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5
minutes; remove from heat. Sprinkle with Parmesan cheese to serve.