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  • Writer's pictureCamp Goldston Publishing, LLC

A Thanksgiving Dinner

It’s that time of year again.  Tried and true, traditional and tasty…


Ingredients – Serves 8-10

For The Turkey 1 10-lb. fresh turkey Salt and freshly ground black pepper ½ tsp. paprika 1 medium yellow onion, peeled and roughly chopped 1 stick celery, roughly chopped 1 carrot, scrubbed and roughly chopped 6 tbsp. butter, at room temperature 1 cup Chicken Stock or turkey stock

For The Dressing 1 14 oz. package of Pepperidge Farm Herb Seasoned Dressing 1 8 oz. container of fresh oysters finely chopped 3 celery ribs, finely diced 2 cloves garlic, peeled and finely diced 2 medium yellow onions, peeled and finely diced 1 small green bell pepper finely diced 1 tbsp. Old Bay Seasoning 6 tbsp. unsalted butter 1 tsp. poultry seasoning 2–2½ cups Chicken Stock or turkey stock Freshly ground black pepper


1. For the turkey: Preheat oven to 375°. Rinse turkey well, pat dry with a clean cloth, and sprinkle inside and out with salt, pepper, and paprika. Place onions, celery, and carrots inside cavity. Tuck wings under back and tie legs together with kitchen string. Rub 4 tbsp. of the butter all over turkey. Put a paper bag in a roasting pan; rub inside of bag thoroughly with remaining 2 tbsp. butter. Place turkey breast side up in bag, with cavity facing out. Pour stock into cavity, fold bag closed, and cook 2½ hours. Leave turkey in bag at least 30 minutes before carving. Reserve pan juices for gravy.

2. For the dressing: Meanwhile, heat butter in a large skillet over low heat. Add celery, garlic, onions, and bell pepper. Cover and cook until tender, about 20 minutes. Set aside.

3. Combine dressing mix, oysters, Old Bay, and poultry seasoning in a large bowl. Add vegetables and 1 cup stock; mix well. Stir in remaining stock to taste, then season with pepper and salt to taste. Transfer dressing to 9″ × 13″ baking dish, put in the oven when turkey is in its last 30 minutes of roasting, and bake until golden brown.



Makes about 4 cups

Ingredients 7 tbsp. of the pan drippings from turkey roasting pan 6 tbsp. flour ⅔ cup dry sherry 4 cups Chicken Stock or turkey stock


1. Pour off all but 7 tbsp. of the pan drippings from turkey roasting pan, then set pan on top of stove over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until golden, about 2 minutes.

2. Gradually stir in sherry and stock, scraping browned bits stuck to bottom of pan; then increase heat to medium-high and cook until gravy has thickened slightly, 8–10 minutes. Season to taste with salt and freshly ground black pepper.



Ingredients ½ cup panko style bread crumbs 2 teaspoons unsalted butter, melted 2 teaspoons minced flat parsley 2 tsp. lemon zest 1½ oz. grated gruyere cheese 1½ tsp. kosher salt, plus more to taste ½ tsp. pepper, plus more to taste 4 cloves garlic, unpeeled 3 tbsp. olive oil 1 lb. Brussels sprouts, rinsed, peeled and halved 6 shallots, peeled and thinly sliced 3 slices bacon, chopped 1 tbsp. lemon juice 1 tbsp. unsalted butter 2 tsp. flour 1 cup heavy cream 2 sprigs fresh thyme 1 oz. grated parmesan

Instructions 1. Make the gratin topping: In a small mixing bowl, combine panko, butter, parsley, 1 tsp. lemon zest, 1 oz. gruyere, and salt and pepper to taste. Toss lightly, set aside.

2. Preheat oven to 400°. Make a pouch with a sheet of aluminum foil that has been folded in half. Place the garlic and 2 tbsp. olive oil into the pouch and fold the sides over to seal. Roast in the oven for 15 minutes. Remove and let cool. Press the garlic from the peels and set confit aside.

3. Heat the oven to 400°. In a medium bowl, toss the sprouts with remaining olive oil, 1 tsp. salt, and ¼ tsp. black pepper.  Place the sprouts in a baking tray that can hold them in a single layer. Roast until browned and can be pierced by a fork with a little resistance, approximately 10 minutes. Set aside.

4. Heat a sauté pan over medium heat. Add shallots and bacon, stirring frequently until the bacon is rendered and the shallots begin to caramelize, 4 minutes. Add the reserved garlic confit and remaining lemon zest. Deglaze the pan with the lemon juice. Stir and remove from heat. Toss this mixture with the Brussels sprouts.

5. Make the mornay sauce: In a 4-quart saucepan, melt the butter. Add the flour to make a roux and cook until it smells toasted and the color is a light brown, 30 seconds. Add thyme and cream, stirring vigorously to avoid lumps. Heat to a simmer, stirring continuously, about 2 minutes. Remove from heat and pour the sauce through a strainer, removing thyme. Return the sauce to the saucepan and add remaining gruyere and parmesan. Stir until cheese has melted. Season with ½ tsp. salt and ¼ tsp. pepper.

6. Pile the sprouts into a 10-inch oval gratin dish.  Pour the mornay sauce over the sprouts and sprinkle the breadcrumb mixture over the top.   Cover loosely with a sheet of tin foil and bake until bubbling, 15 minutes.  Remove foil and cook another 5 minutes until the top is nicely browned. Remove from oven and let rest for 10 minutes. Serve warm.



Serves 8

Ingredients 6 bunches of tender Collard Greens coarsely chopped or torn ½ lb. good quality, lean bacon chopped 2 medium onions quartered 1 tbls Lawry’s Seasoned Salt 2 tbls Dark Brown Sugar 1 tsb dried chilies 32 oz. Chicken Broth

Instructions 1. Add onions and bacon to a large heavy stock pot. Stirring regularly, sauté on medium high heat until bacon is dark brown and crispy and onions are caramelized. 2. To deglaze pot, reduce heat to medium, add 16 oz. of broth seasoned salt, sugar and chilies. Stir while gently scraping the bottom of the pot to loosen bits. 3. Add collard greens and cook on medium low heat until tender. Add additional broth as necessary to keep cooking liquid in pot.



Ingredients 2 tablespoons yeast 2 cups warm water 1/3 cup sugar 1/3 cup butter 2 teaspoons salt 2/3 cup nonfat dry milk 1 egg 5-6 cups all-purpose flour


Instructions In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until a soft dough is formed.

1. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until doubles in bulk. Punch down; divide into thirds.

2. Roll out one-third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough.

3. Brush tops with melted butter. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter.


Janis Gipson

– Janis Merrill-Gipson, Cuisine & Décor Editor

Janis is a self proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.

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