OUTDOOR JOURNAL
Sautéed Brussels Sprouts and Carrots
Sausage , Cornbread and Chestnut Dressing
Apple Cider Brined Turkey Breast
Ingredients :
1 lb . fresh Brussels sprouts , trimmed and cut in half
3 carrots cut evenly 1 tbsp . olive oil 2 tbsp . butter Salt and pepper to taste
Directions :
1 . Bring large pot of salted water to a boil , add Brussles and carrots and cook until just tender .
2 . Strain and transfer to a bowl of ice water . Drain on paper towel .
3 . While drying , heat a pan with the olive oil , add vegetables and cook for 3-4 minutes .
4 . Finish with butter , salt and pepper and serve .
Ingredients : 4 c . cubed day old cornbread 1 c . cubed day old white bread 3 / 4 lb . breakfast sausage 1 / 2 tbsp . olive oil 1 / 2 large chopped yellow onion 2 stalks of chopped celery Salt and pepper to taste 1 / 2 c . roasted , peeled , and chopped chestnuts 1 / 8 c . fresh herbs ( sage , rosemary , thyme ) 1 1 / 2 c . chicken stocks
Directions :
1 . Place the breads on a baking sheet and toast in oven until brown . Set aside .
2 . Over medium heat , crumble and cook sausage and transfer to a bowl . Reserve the sausage fat in pan .
3 . Heat pan and add olive oil to reserved fat , sautée celery and onion until soft and add to bowl with sausage , breads , chestnuts , herbs and stock .
4 . Season with salt and pepper and toss gently .
5 . Transfer to a baking dish , cover with aluminum foil and bake for 35-40 minutes . Remove foil and bake till crispy on top .
Ingredients : 1 boneless turkey breast 1 / 2 c . of salt 1 / 4 c . brown sugar 1 tbsp . peppercorns 1 tbsp . whole cloves 1 1 / 2 cinnamon sticks 2 oz . fresh poultry herbs 2 cloves sliced garlic 1 orange sliced 1 qt . apple cider or apple juice 1 / 2 gallon of water
Directions :
1 . Add everything but the turkey to a stock pot , bring to boil and simmer for 5-8 minutes . Strain and cool to at least 40 °.
2 . Place turkey in a container , pour cooled brine over it and place in refrigerator overnight or up to 24 hrs .
3 . When ready to cook , rinse the turkey under cold water and pat dry .
4 . Place turkey on a baking pan and season both sides with salt and pepper . Preheat the oven to 350 ° and roast turkey for approximately 1 hour and 20 minutes or until a thermometer reads 165 °.
5 . Let rest for 20 minutes and slice .
Well , Southerners like to eat well . You see , it ' s an event when it ' s done right .
— Stan Shaw
Recipes Courtesy John Henderson , Tab ’ s Table
NOVEMBER - DECEMBER ' 22 ❖ SOUTH ❖ 25