1998, The Cooking Corner, Elaine Land, Nov. 12, No. 1

Savory holiday turkey!

What is more special for the Thanksgiving holiday than savory, roasted turkey, juicy and delicious, seasoned with just the perfect blend of herbs and spices. And to compliment that Thanksgiving favorite here are the perfect dishes to round out the holiday meal.

Roasted Turkey

• 1 T. Italian season

• 2 t.. Season-All Seasoned Salt

• 1 t. dry ground mustard

• 1 t., garlic powder

• 1/2 t. black pepper

• 1 turkey (about 12 lbs.), fresh or frozen, thawed

• 2 bay leaves

• 2 stalks celery

• 1 onion, quartered

• 1 to 2 T. olive oil

Preheat oven to 325 degrees. Combine first five ingredients; set aside. Wash turkey and remove giblets. Place turkey on a rack in shallow baking pan. Sprinkle two T. of seasoning mixture inside the turkey. Stuff bay leaves, celery stalks, onion and orange inside turkey. Rub oil and remaining seasoning mixture over entire surface of turkey. Loosely tent with foil. Bake 3 1/2 to 4 hours or until meat thermometer reads 180 degrees in thigh. Baste several times with pan juices. Remove foil during the last 30 minutes of cooking. Serves 10 to 12.

Cornbread and Sausage Stuffing

• 6 T. butter

• 1 c. each chopped onion and celery

• 1/2 c. chopped green bell pepper

• 2 t. poultry seasoning

• 1-1/2 t. thyme leaves

• 1 t. garlic powder

• 10 c. cooked and crumbled cornbread

• 1/2 lb. sausage, cooked and crumbled

• 1 can (133-3/4 oz.) chicken broth

Preheat oven to 350 degrees. In a large skillet, melt butter. Add onion, celery and bell pepper, saute five minutes. Stir in poultry seasoning, thyme and garlic powder. Combine cornbread, vegetable mixture and sausage. Add broth; toss gently. Spoon into 13x9-inch baking dish. Bake 30-35 minutes. Makes 10 cups.

Sweet Potatoes w/Apples

• 6 med. sweet potatoes or yams (about two lbs.)

• 2 tart apples, cored and cut into 1/4-inch rings

• 1/2 c. orange juice

• 1/4 c. packed brown sugar

• 1/4 t. ground ginger

• 1/4 t. ground cinnamon

• 2 T. margarine or butter

Heat enough water to cover potatoes to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and simmer until tender, 30 to 35 minutes. Cool slightly; slip off skins. Cut potatoes into 1/4-in. slices. Layer potatoes and apples in greased oblong baking dish, 10x6x1-1/2 inches. Pour orange juice over potatoes and apples. Mix brown sugar, ginger and cinnamon; sprinkle over apples. Dot with margarine. Cook uncovered in 350 degree oven until apples are crisp-tender, about 30 minutes.

Walnut Pumpkin Pie (not your ordinary pumpkin pie!)

• 1 graham cracker pie crust

• 1 (15 oz.) can pumpkin

• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)

• 1 egg

• 1-1/4 t. ground cinnamon

• 1/2 t. each ground ginger, nutmeg and salt

• 1/4 c. firmly packed brown sugar

• 2 T. all-purpose flour

• 2 T. cold margarine

• 3/4 c. chopped walnuts

Heat oven to 425 degrees. Combine pumpkin, sweetened condensed milk, egg, 3/4 t. cinnamon, ginger, nutmeg and salt; mix well. Pour into crust. Bake 15 minutes; remove pie. Reduce oven to 350 degrees. Combine sugar, flour and remaining 1/2 t. cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes at 350 degrees or until knife inserted comes out clean.