By Ed Garren

Here are my favorite recipes for the holiday, along with the easy way to cook the turkey, in a paper bag. They are all classic “Southern” recipes. I hope you enjoy them.
Turkey in a bag (or two) (yes, it really works, no the bag does not catch on fire or even smolder). Stuffed or not stuffed, it works every time. Get two “virgin” bags from the grocery store. Coat the bird with butter or oil, etc. then sprinkle it with paprika (lightly, this gives it a magnificent color), then put it in a bag (grocery store brown paper), flat side down, in a pan at least three inches deep.

Then cut the bottom 8” of the other bag to make a “cap” for the open end. Put this into the preheated oven, 350 f, and roast for however many minutes per pound (instructions usually on the turkey). THAT’S IT!!!

No basting, no turning, no worrying, just pull it out (about 30 minutes before time to serve) cut off the bag and enjoy. The bag keeps the steam in, so the breast stays moist.

Cornbread Almond Stuffing
from the Gasparilla Cookbook
3.5 cups chopped celery
8 cups white bread cubes
5 Tbs minced onion
4 cups whole wheat bread cubes
1.5 cups butter
4 cups corn bread cubes
1 Tbs poultry seasoning
2 eggs, lightly beaten
2 tsps savor salt
1 cup slivered toasted almonds
1/2 tsps salt
4 chicken bouillon cubes (or 4 Tbsp of chicken soup base
1/2 tsps black pepper
2 cups water (broth may be substituted for the water and bouillon cubes)

Saute celery and onion in butter. Sprinkle poultry dressing, savor salt, salt and pepper over bread cubes. To celery and onion mixture add eggs and almonds. Toss this mixture.

Dissolve bouillon cubes in water and pour over bread mixture, tossing lightly until blended. Stuff bird and put remaining stuffing in casserole and bake, covered, at 300 for 40 minutes. Remove cover and let brown. Stuffs 10 to 12 pound turkey plus extra casserole. Chicken Soup base is great to use instead of prepared chicken broth, just remember that it has a lot of salt, so you won’t need to add any salt if you are using it. If sodium is a problem, look for low sodium base, or use low sodium prepared broth.

Easy Gravy
Boil the giblets, neck for about three hours in at least two quarts of water. Let cool, separate neck meat from bones. Put all of the giblets and neck meat in a blender (or food processor) with some of the broth, and blend/process until the meat is pureed, return to broth. When the turkey is done, separate drippings from fat, add to broth. Add two or three chicken bouillon cubes (or soup base), and bring to a boil. Add thickening (corn starch, “Wondra” flour, instant potato powder) and cook until it just starts to thicken.

Cranberry Sauce
Ed Garren
Boil two bags of cranberries and one bag of chopped dried apricots in two quarts of canned apple juice, sweeten to taste with sugar. Let it cook “down”. You can add some Walnuts or Pecans to it after it is cooked and cooled.

Sweet Potato Pie
Makes 2 deep dish pies (from “A Taste of Georgia”)
This is absolutely the best sweet potato pie recipe ever, and I’ve tried many. Everyone who has made it agrees with me on this, try it, you will too. *(You can reduce the sugar and butter if you want a “lighter” pie, use the amounts in parenthesis)

1.5 cups sugar *(or 1 cup)
1 stick butter, melted *(or 3/4 cup)
3 eggs
1/2 cup milk
1.5 cups cooked sweet potatoes or canned yams mashed
1 tsps
* Captain Morgan Spiced rum, Amaretto or bourbon may be substituted
Beat together sugar and eggs, add potatoes/yams, vanilla extract and
melted butter. Mix, then add milk. Pour into pie shell(s) and bake at
350 for about an hour. Do Not use any spice variation: Put pecans on top, plain, or sauted in butter and sugar, put chopped pecans in the mix.

Golden Baked Macaroni and Cheese
Morrison’s Cafeteria’s recipe, from the Gasparilla Cookbook
1/2 pound macaroni
1 tablespoon butter
3 eggs, beaten
1 teaspoon dry mustard (or to taste)
1 teaspoon salt
1 teaspoon pepper (or to taste)
1 cup milk
3 cups grated cheese (Monterey Jack, Gouda, Sharp Cheddar or any combination of “hard” cheeses)

Preheat oven to 350 o F. Boil macaroni until tender; drain. Add butter to macaroni and stir to melt butter and coat macaroni. In separate bowl, mix mustard, salt, pepper.

**The “secret” of this recipe is the use of the mustard, which gives the “zip”. You can use prepared mustard if necessary, use to taste.