Recipes

TURNER HAM

1 25-pound Turner Ham

1 cup brown sugar

whole cloves

Cook the ham according to package instructions. While still warm, cut the skin off with a sharp knife to expose the fat beneath. Score the fat layer on a diagonal to create a classic criss-cross pattern, making cuts 1⁄4 inch deep. Coat the scored ham with brown sugar and stud each square with whole cloves. Return the ham to a 350-degree oven and glaze for 30-45 minutes or until desired color has been achieved. Slice to serve. TurnerHams.com

ROASTED TURKEY BREAST

1 8-10 pound turkey breast

1 cup water

Preheat the oven to 325 degrees. Season the breast well with olive oil, salt and pepper and place in pan with water. Roast uncovered for 2 - 3 hours, basting every 30 minutes. Cover loosely with foil and let rest 30 minutes before serving.

MUSHROOM SAUCE

1 1⁄2 tablespoons butter

1 1⁄2 tablespoons olive oil

6 cups mixed mushrooms (Baby Bella and

Chanterelle), chopped

1 large shallot, minced

1 clove garlic, minced

1⁄4 cup white wine

2 cups chicken stock

2 cups heavy cream

salt and pepper to taste

Melt butter and oil in a pan over medium heat. Add mushrooms and cook for 6-8 minutes. Add shallot and garlic and cook for 2 minutes. Add white wine and allow to reduce for about 2 minutes. Add chicken stock and bring to a boil. Allow sauce to reduce for about 5 minutes, then add heavy cream and heat to desired consistency. Serve over turkey breast.

CORNBREAD STUFFING

Cornbread:

3 cups flour

41⁄2 cups cornmeal

2 tablespoons salt

3⁄4 cup sugar

1⁄4 cup baking powder

6 eggs

3 3⁄4 cups buttermilk

3⁄4 pound unsalted butter, melted

Preheat oven to 400 degrees. Combine all dry ingredients and mix well. Beat the eggs and buttermilk and add to the dry ingredients. Add melted butter and mix well. Bake in greased 13x9 pans for 35 minutes or until done in the center. Make the day before needed for stuffing and leave uncovered to dry.

SWEET POTATOES

12 sweet potatoes, skin on

1⁄4 cup vanilla flavoring

3⁄4 cup maple syrup

1⁄2 teaspoon Chipotle chili powder (or to taste)

1 teaspoon salt

1⁄2 cup unsalted butter, melted

1 cup raisins

Myer’s Rum

Cover raisins with Myer’s Rum and soak overnight. Preheat oven to 350 degrees. Bake sweet potatoes with the skin on until soft, about 45 minutes. Cool. Peel skin and puree with vanilla flavoring, maple syrup, Chipotle chili powder, salt and butter. Add raisins and rum and mix well. Bake in a casserole dish at 350 degrees for 45 minutes.