An Inspired Thanksgiving

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In large skillet over medium heat, melt butter or margarine. Add coleslaw mix, onion and celery; cook until tender.

Stir in water chestnuts and cheese. Season to taste, if desired.

In large bowl, toss together bread cubes and vegetables mixture. Sprinkle small amount of water over bread cube mixture to moisten; stir lightly. Set aside.

Heat oven to 350°F.

Remove giblets and neck from turkey cavities; set aside to use in soup or gravy or discard, if desired. Rinse turkey well (inside and out) with cool water. Drain completely. Place turkey on absorbent paper toweling on counter.

Spoon stuffing into neck cavity; stuff lightly, do not pack. Secure skin over cavity with turkey roasting pin or tuck wings back to hold skin in place. Gently turn turkey. Stuff cavity lightly; close cavity with turkey roasting pins and string as lacing or tuck legs to secure stuffing before roasting.

Place turkey, breast side up, on flat rack in open roasting pan about 2 inches deep. Insert meat thermometer into thickest part of thigh next to body, not touching bone. Brush skin with oil.

Place turkey in oven and roast 4 to 4 1/2 hours. When skin is golden brown (about 2/3 done), cover breast loosely with light-weight aluminum foil to prevent over-browning. Check for doneness; thigh temperature should be 180° and stuffing 160°. Let turkey stand 15 minutes before carving.

Yields 12 to 14 servings (with 10 cups stuffing).

Tasty, Toasted Stuffing: Cornbread takes traditional stuffing and dressing to another level. And when you add pecans to the mix, your stuffing never tasted so good! This recipe from Grit’s recipe archives is a simple way to wow the guests at your holiday feast.

Toasted Pecan Cornbread Stuffing

3 tablespoons vegetable oil
5 stalks celery, diced
1 large onion, minced
2 cups coarsely chopped pecans
1 bag (16 ounces) cornbread stuffing mix
2 teaspoons ground sage
2 1/2 cups apple juice
6 tablespoons unsalted butter
Salt and pepper to taste

Heat oil in large skillet over medium-high heat. Add celery and onion; saute until soft and translucent, about 7 to 10 minutes. On a cookie sheet, toast pecans at 375°F for 5 to 7 minutes.

In large bowl, mix sauteed vegetables together with stuffing mix. Stir in pecans and ground sage.

In small saucepan, combine apple juice and butter; heat over medium heat until butter is completely melted. Pour liquid over stuffing mixture, season mixture with salt and pepper, and mix well.

Stuff turkey cavities immediately before roasting.

Place any remaining stuffing in buttered casserole and bake at 325° until hot and crusty, 45 to 60 minutes.

Yields enough stuffing for 16- to 20-pound turkey.

Traditional Tastes: Cranberries and sweet potatoes are among the ingredients of many a traditional holiday dish. What could be better than combining the two to create a new tradition for your family? Take a hint from Grit’s recipe archives, and check out Cranberry Sweet Potato Bake.

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