Recipes: 

• Turkey Gravy
• Bread Stuffing
• Oyster Stuffing
• Wild Mushroom Stuffing
• Sage,Sausage,Apple Cornbread Stuffing
• Pumpernickel and Rye Stuffing
• Mrs. Wolff's Cranberry Sauce
• Creamed Onions
  

Turkey Gravy

(About 3 1/2 Cups)

1/4 cup of Fat Drippings from the pan
1/4 cup Flour
1/4 tsp. Salt
Pan Juices and Chicken Stock
1/2 cup chopped, cooked Giblets
1/4 cup, or more, Cream
 

1. Strain the juices from the roasted turkey pan. Separate the fat.
2. Heat the fat drippings over low heat; mix in flour and salt.
3. Heat and stir until bubbly.
4. Slowly add pan juices and enough stock to make 2 cups, stirring constantly.
5. Cook over low heat, stirring constantly, for at least 5 minutes.
6. Add the giblets.
7. Slowly add the cream and stir constantly until heated through.
8. Readjust seasoning to taste.

Bread Stuffing

(8-10 servings)

8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
3 medium celery stalks with leaves, chopped
15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped fresh parsley
3 cups turkey stock or chicken broth
2 teaspoons poultry seasoning
Salt and freshly milled black pepper

In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, and cook turkey as usual or place in a buttered baking dish, cover, and a bake as a side dish for the last hour, along side your turkey.
 

Variations:

Oyster Stuffing

Reduce celery to 1 stalk and parsley to 1 tablespoon. Add 12 fluid ounces of oysters, heated for 3 minutes in their own liquid and drained.
Wild Mushroom StuffingOmit the onion and add 2 leeks, washed and sliced, 4 cups sliced wild mushrooms (chanterelles, porcinis, creminis, etc.) and 4 tablespoons shallots, minced

Sage, Sausage & Apple Cornbread Stuffing

(8-10 servings)
2 sticks plus 3 tablespoons butter, divided
2 cups water
2 large bags of your favorite cornbread stuffing crumbs
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts, toasted
3 medium cooking apples, like Granny Smith, Rome or Golden Delicious, peeled, cored and chopped

In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large sauté pan set over medium high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and sauté until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and sauté onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and sauté for 1 minute. Add apples and sauté for one minute more. Remove from heat. Combine cornbread stuffing with sautéed ingredients and stuff turkey. Roast turkey as usual. Alternatively: fill a 9 by 13 by 2 inch pan with the stuffing and bake in a along side your turkey, covered with foil for 45 minutes. Remove foil and bake until top is lightly browned, about 15 minutes more.

Pumpernickel and Rye Stuffing

(12 or more servings) Adjust as needed.

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200ºF oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans, chopped
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

Sauté onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft. In a huge bowl, combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
HINT: There's no good way to mix this stuffing without using your hands, so just dive in and do it. When combined, stuff bird and cook as usual or place in separate large greased baking dish(es).
Bake at 325 for at least 1 hour--longer if you prefer a dark crust on your stuffing.
Serves 12 or more as part of a Thanksgiving feast.

Mrs.Wolff's Cranberry Sauce

(3 cups)

12 ounces Fresh Cranberries
1 cup Sugar
1 cup Water
1 Navel Orange with peels, diced
3/4 cup Walnuts, finely chopped

Place all ingredients in a saucepan. Boil gently for 10 minutes. Transfer to a bowl and cool completely to room temperature. Refrigerate until ready to serve. Sauce will thicken as it cools.

Creamed Onions

(4-6 servings)

1 1/2 to 2 pounds Small White Onions, peeled
2 tablespoons Butter or Margarine
2 tablespoons Flour
1/2 teaspoon Salt
1/4 teaspoon Ground Cloves
1/8 teaspoon Black Pepper
1 1/2 cups Half-and-Half

Heat enough water to cover onions to a boil. Add onions and return to a boil. Cook until tender 15 to 20 minutes.

Heat butter over low heat until melted. Blend in flour, salt, pepper and cloves. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in half-and-half and heat to boiling stirring constantly. Cook for 1 minute longer, stirring. Pour over hot, cooked onions.