Savor the Flavor

Great Cornbread Stuffing

Ingredients: 1 lb. ground turkey 2 cups onion, coarsely chopped 1 tsp. red pepper flakes 8 cups cornbread, large crumbled 6 tbsps. pecan halves, coarsely chopped 1 cup golden raisins 4 Granny Smith apples, cored and cut into small chunks 2 cups fresh parsley, coarsely minced 1/2 cup fresh sage, finely minced

3 cups chicken broth Freshly ground pepper 1 cup Bourbon or Chicken broth 4 egg whites, at room temperature 1 tbsp. baking soda

Instructions: Preheat the oven to 375 degrees. In a medium sauté pan, place the turkey, onion, pepper flakes and brown over medium heat. Drain off the fat. In a large bowl, combine the turkey mixture, cornbread, pecans, raisins, apples, parsley and sage, and toss well. Add the chicken broth and pepper to taste; add the bourbon or more broth. Beat the egg whites until stiff. Gently fold the egg whites and baking soda into the mixture—it will be quite moist. Spoon the stuffing into 2 9 by 13-inch baking pans. And bake for 45 minutes to 1 hour, until golden brown and crisp.

Anonymous Contribution

Eustace Frederick’s Coal Miner Potatoes

“This is the famous Bland County recipe of my late father who prepared this himself for his Vice Presidents, Superintendents, and Foremen of the Consolidated Coal Company. They were grilled on the 1940 /WWII era jumbo size outdoor grills over Big Walker Mountain at the Lake Alexander Grande Lodge.”—Eustace Frederick III

1 5lb. bag russet potatoes 3-4 bottles Italian salad dressing, of your choosing Charcoal Grill

Instructions: Par-boil whole potatoes on medium heat about 20 minutes or less, depending on size. Test, they should be about ¾ done. Cool. Slice 1 inch thick and marinate overnight in salad dressing, turning once. Drain, reserving liquid. Grill potato slices on a charcoal grill 10-15 minutes per side. Return to salad dressing and serve.

Eustace Frederick III

Savor The Flavor

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