Cold Water Lobster

(1) 6-10 oz. cold water lobster

(2) oz. butter, salted

(dash) Seasoning salt

(dash) paprika

(1) lemon wedge

parsley, fresh chopped

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Directions

12 Servings

Turkey

1 pound table or cups kosher salt

2 gallons of water

1 20-pound turkey

7 cups Herbed Stuffing (see recipe)

½ cup (1 stick) melted butter

Gravy

Giblet broth reserved from Herbed Stuffing (see recipe)

5 tablespoons all purpose flour

1 ½ teaspoons chopped fresh rosemary or ½ teaspoon dried

Procedures for Turkey

1. Place turkey in large stockpot. In a separate pot, mix 2 gallons of water and salt,

mixing well. Pour over turkey. Refrigerate 40 degrees or less, for 8 hours.

2. Place oven rack in lowest position and preheat over to 275 degrees.

3. Remove turkey from salt water and rinse the cavity and skin under cool water for

several minutes, until all traces of salt are gone and pat dry.

4. Season main cavity lightly with salt and pepper. Spoon 7 cups stuffing into main

cavity.

5. Close cavity with skewers. Tuck wings under turkey. Tie legs together loosely.

6. Brush turkey with half melted butter. Season with salt and pepper.

7. Cover turkey with lid or foil. Place pan in preheated 275 degree oven.

8. Roast for 4-5 ½ hours, basting every hour in between.

9. When turkey reaches 150 degrees in thigh, turn oven temperature to 400 degrees.

Remove lid or foil. Add water if pan appears dry. Roast until skin has browned

and internal temperature of legs and breast registers 180 degrees (approximately

45 minutes to 1 hour).

10. Transfer turkey to platter and cover with foil.

Procedures for Gravy

1. Pour juices from roasting pan into large glass measuring cup. Spoon off fat from

top; reserve 5 tablespoons fat.

2. Pour juices and giblet broth into heavy medium saucepan. Boil until reduced to 4

cups, about 15 minutes.

3. Heat reserved 5 tablespoons turkey fat in heavy large saucepan over medium heat.

Add flour; cook 3 minutes, stirring often.

4. Whisk in reduced turkey juices. Add rosemary. Simmer until gravy thickens,

stirring occasionally, about 5 minutes.

5. Season with salt and pepper.

Makes about 18 Cups

Giblet broth

6 cups canned low-salt chicken broth

Neck, heart and gizzard reserved from 20-pound turkey

3 large fresh thyme sprigs or 1½ tablespoons dried

2 large fresh rosemary sprigs or 1 tablespoon dried

2 large fresh rosemary sprigs or 1 tablespoon dried

Stuffing

½ cup (1 stick) butter

2 pounds onions, chopped

4 cups chopped celery (about 7 large stalks)

12 cups herb0seasoned cubed bread stuffing (about 1 ½ 10-ounce packages)

1 cup chopped fresh parsley

½ cup chopped fresh tarragon or 2 tablespoons dried

Procedures for Broth

1. Bring broth, neck, heart, gizzard, thyme, and rosemary to boil in large saucepan.

Reduce heart to medium; cover and simmer until giblets are very tender, about 1

hour.

2. Transfer solids to plate, using slotted spoon. Cool briefly. Carefully remove all

meat from turkey neck. Chop giblets and neck meat. Strain both.

Procedures for Stuffing

1. Butter 13x9x2-inch baking dish. Melt butter in heavy large pot or Dutch oven

over medium-high heat. Add chopped onions and celery and sauté until tender

and just beginning to brown, about 15 minutes. Transfer to large bowl.

2. Add stuffing cubes, chopped parsley, tarragon, and chopped giblets and neck

meat to bowl and toss to blend.

3. Mix in 1 2/3 cups giblet broth. Add more giblet broth if necessary to barely

moisten stuffing.

4. Season generously with pepper.

5. Reserve 7 cups dressing for main cavity of turkey.

6. Mix 2/3 cups giblet broth into remaining stuffing and transfer to prepared baking

dish.

7. Reserve remaining giblet broth for gravy.

8. Bake stuffing in covered dish alongside turkey for 45 minutes. Uncover; bake

until golden, about 15 minutes.

Cover 7 cups reserved stuffing, stuffing in dish and remaining giblet broth separately and

refrigerate. This can be made 1 day ahead.

12 Servings

5 ½ pounds russet potatoes, peeled, cut into 2 inch pieces

2 cups hot milk

¼ cup (1/2 stick butter)

2 bunches green onions, chopped (about 2 ½ cups total)

Procedures

1. Cook potatoes in large pot of boiling water until just tender, about 30 minutes.

Drain. Transfer potatoes to bowl.

2. Using electric mixer, beat potatoes until smooth. Gradually add milk; beat until

blended. Season with salt and pepper.

3. Melt butter in heavy large skillet over medium-high heat. Add green onions and

sauté until tender, about 3 minutes.

4. Mix onions into potatoes.

This can be prepared 2 hours ahead. Cover and let stand at room temperature. Before

serving, stir over low heat until heated through.

Makes 3 cups

1 ¾ cups cranberry juice cocktail

¾ cup honey

1 tablespoon grated orange peel

1 cinnamon stick

1 bay leaf

1 teaspoon minced peeled fresh ginger

¾ teaspoon ground coriander

½ teaspoon course salt

½ teaspoon ground black pepper

2 whole cloves

1/8 teaspoon cayenne pepper

1 12-ounce bag fresh or frozen cranberries

Procedures

1. Combine 1 ½ cups cranberry juice cocktail, honey, and orange peel in heavy

medium saucepan.

2. Bring mixture to simmer over medium heat, stirring until honey dissolves.

Simmer 4 minutes to blend flavors.

3. Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and

cayenne pepper; simmer 2 minutes.

4. Add cranberries and simmer until berries burst and sauce is thick, stirring

occasionally, about 15 minutes.

5. Remove from heat. Discard bay leaf; mix in remaining ¼ cup cranberry juice

cocktail.

6. Refrigerate cranberry sauce until well chilled.

Can be prepared 3 days ahead. Cover and keep refrigerated.

12 Servings

½ cup (1 stick) butter

3 16-ounce packages frozen petite white or yellow corn, thawed, drained

2 tablespoons chopped fresh thyme or 2 teaspoons dried

2 tablespoons fresh lemon juice

1 tablespoon sugar

Procedures

Melt butter in heavy large skillet over medium-high heat. Add corn, thyme, lemon juice

and sugar and sauté until tender, about 5 minutes. Season to taste with salt and pepper.

Serves 4

½ cup canned low-salt chicken broth

1 10 oz. package frozen peas, thawed

1 cup thinly sliced romaine lettuce

3 tablespoons chopped fresh mint

Salt and pepper to taste

Procedures

1. Bring broth to boil in medium saucepan.

2. Add peas and simmer until heated through, about 4 minutes.

3. Stir in lettuce and mint and simmer until wilted, about 1 minute.

4. Season to taste with salt and pepper.

12 Servings

1 cup (2 sticks) unsalted butter, room temperature

1 cup (packed) golden brown sugar

1½ teaspoons ground nutmeg

Nonstick vegetable oil spray

12 yams (red-skinned sweet potatoes; about 8 pounds total)

Procedures

1. Using electric mixer, beat butter, sugar, and nutmeg in medium bowl until light

and fluffy. (Can be prepared 3 days ahead. Cover and refrigerate before using.)

2. Preheat oven to 350 degrees. Line 2 large baking sheets with heavy-duty foil.

Spray foil with nonstick vegetable oil spray.

3. Using small sharp knife, make ½-inch-deep lengthwise slits in each yam, leaving

1 inch uncut at each short end.

4. Place yams on baking sheets. Bake yams until tender, about 1½ hours.

5. Cut slits across center of each yam. Press ends toward center to expose flesh.

Transfer yams to platter.

6. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter

separately.

8 Servings

8 sheets thawed fillo dough

3 tablespoons melted butter

3 eggs

2/3 cup white sugar

½ teaspoon salt

1/3 cup margarine, melted

1 cup light corn syrup

1 cup pecan halves

1 ½ semisweet chocolate chips

Procedures

1. Preheat oven to 375 degrees.

2. Place fillo sheets on work surface and cover with damp kitchen towel to prevent

drying out.

3. Brush pie plate with thin coating of melted butter.

4. Butter the top of one sheet of fillo dough and lie across pie pan, push into pan.

Edges will hang over sides of pie plate.

5. Repeat with remaining seven sheets of fillo dough rotating the sheets around the

pan.

6. Beat eggs, sugar, salt and melted margarine with hand beater.

7. Stir in pecans and chocolate chips.

8. Pour into fillo pie shell.

9. Fold edges of fillo dough into center of pie, covering the pecan filling.

10. Brush lightly with additional butter and bake 45-55 minutes.

11. Let cool completely before cutting.