½          cup butter
¾          cup onion, chopped
¾          cup celery, chopped
¾          cup ground sausage, cooked
3           eggs, beaten
1           teaspoon poultry seasoning
1           teaspoon sage, ground
4           cups toasted sliced bread, crumbled
4           cups corn bread, crumbled
1           cup chicken broth, warm
             sea salt, to taste
             pepper, to taste           

1.  Preheat oven to 350 degrees.  In a large skillet sauté onion & celery in butter until tender.  In a large bowl combine sautéed vegetables, sausage, eggs, poultry seasoning & sage.  Mix well, then stir in crumbled bread & corn bread.  Add warm broth to mixture & season with salt & pepper.  

2.  Place stuffing in a large buttered baking dish.  Bake for 20-25 minutes, or until golden brown.   

servings:  12  /  prep time:  20 minutes  /  cook time:  25 minutes

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4         cups vegetable broth or chicken broth
2         smoked turkey parts, optional
2         teaspoons fresh garlic, crushed
1         habanero pepper, whole
1         teaspoon seasoned salt
1         teaspoon black pepper
2         1-pound bags collard greens, pre-washed
4         cups cabbage, ½-inch thick slices           

1.  If preparing this dish vegetarian, in a large pot, bring vegetable broth to a boil.  Then, skip to step 2. If preparing this dish with meat, bring chicken broth and turkey parts to a boil. 

2.  Reduce heat then add garlic, habanero, seasoned salt & pepper.  Cover pot and let meat simmer on low for 30 minutes, simmer 2 minutes for vegetarian version. 

3.  Add collards to pot & stir.  Cover & simmer on low for 10 minutes.  Stir in cabbage and simmer for 10 more minutes.  Taste and adjust seasoning.  Remove habanero before serving.

servings:  8  /  prep time:  10 minutes  /  cook time:  50 minutes

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1         10-14 pound turkey
2         cups onions, choppe
1         cup scallions, chopped
2         tablespoons fresh thyme leaves
2         teaspoons sea salt
2         tablespoons brown sugar
1         teaspoon allspice
1         teaspoon cinnamon
1         teaspoon pepper
2         Scotch Bonnet peppers or Habaneros, chopped
¼        cup soy sauce
2         tablespoons olive oil
2         tablespoons vinegar
¼        cup BBQ sauce
¼        cup butter, softened

1.  Preheat oven to 325 degrees.  Place turkey on a rack, breast side up in a large roasting pan.  In a food processor combine all ingredients except for butter.  Blend for 1 minute until smooth.

2.  Completely coat turkey with softened butter.  Brush Jerk sauce on to thoroughly coat turkey.  Place in oven uncovered.  Baste turkey every 30 minutes (spoon pan juices back over the top).  Loosely cover with foil after 2 hours.  

3.  Follow cooking directions on package for roasting time, depending on weight.  When turkey is done, let rest for 15 minutes before carving.

servings:  15-18  /  prep time:  45 minutes  /  cook time:  2-4 hours

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1         6-pound fully cooked bone-in smoked ham
½        cup fresh mango, diced
½        cup canned pineapple, crushed
1         tablespoon cornstarch
1         cup brown sugar
1         tablespoon mustard
           dash cayenne pepper            

1.  Preheat oven to 325 degrees.  Place ham on rack inside of a shallow roasting pan.  Bake uncovered for 1½ hours.   

2.  In a blender combine mango & pineapple.  Pour fruit mixture into a medium saucepan.  Stir in cornstarch, brown sugar, mustard & cayenne.  Cook over medium heat for 10 minutes or until thickened. 

3.  Brush glaze over ham during last 45 minutes of baking.  When ham is done, let rest for 10-15 minutes before carving.

servings:  12  /  prep time:  10 minutes  /  cook time:  1½ hours

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