Potato Pancakes

Speaking of creamed potatoes, I am also a big fan of Potato Pancakes (recipe follows). The tender brown crust is absolutely divine. Using this recipe as a follow on to the Creamed Potato Casserole (click for recipe) is a perfect example of cook once, but eat two or more times. Since the pancakes have to be made from cold creamed potatoes, simply make enough creamed potatoes the first time. Besides, creamed potatoes will easily keep three to four days in the refrigerator if kept in a sealed container.

Here is my recipe:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

Here is how I make these pancakes:

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

3. Place creamed potatoes in refrigerator until chilled completely, usually four hours to overnight.

4. To make pancakes, shape 1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes. Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.

5. Repeat process until all pancakes are cooked.

Author's Notes:

1. Number of pancakes you can cook at one time depends on size of pan and the skill level of the person cooking the pancakes.

2. Work quickly, leaving uncooked pancakes in refrigerator until ready to be put into the skillet.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 133 calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2  protein.

Recipe Type: and Grains, Brunch, Corn Free, Gluten Free, Peanut Free, Potatoes, Side Dish, Soy Free, Tree Nut Free, Vegetarian

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

Potato Pancakes

Speaking of creamed potatoes, I am also a big fan of Potato Pancakes (recipe follows). The tender brown crust is absolutely divine. Using this recipe as a follow on to the Creamed Potato Casserole is a perfect example of cook once, but eat two or more times. Since the pancakes have to be made from cold creamed potatoes, simply make enough creamed potatoes the first time. Besides, creamed potatoes will easily keep three to four days in the refrigerator if kept in a sealed container.

Here is my recipe:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

Here is how I make these pancakes:

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

3. Place creamed potatoes in refrigerator until chilled completely, usually four hours to overnight.

4. To make pancakes, shape 1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes. Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.

5. Repeat process until all pancakes are cooked.

Author's Notes:

1. Number of pancakes you can cook at one time depends on size of pan and the skill level of the person cooking the pancakes.

2. Work quickly, leaving uncooked pancakes in refrigerator until ready to be put into the skillet.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 133 calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2  protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Creamed Potato Casserole

Cooler weather calls for “stick-to-your-ribs” comfort food. When I ran across this recipe, I knew I had to try it. With a little tweaking and putting my spin on it, I am sharing my Creamed Potato Casserole (recipe follows).

I am a huge fan of creamed, not mashed, potatoes anyway. I shared how I make my creamed potatoes. Please note: if this particular step is replaced with instant potatoes or mashed potatoes, the results will be very different and not as—well—creamy.

Back to the point at hand, this particular dish just hit the spot with me. When you add cheese to creamed potatoes, well what can I say other than “Bring them babies on”. Another thing I especially enjoy about this dish is that it can be assembled, but not cooked, one day prior. Just be sure to allow casserole to come to room temperature before baking.

For those of you concerned about the calories or trying to cut back on casein in your diet, you might want to use low-fat milk or vegetable based milk. The taste, however, will not be the same.

Here are my recipes & how I put these together:

Creamed Potatoes:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

Casserole:

2 cups creamed potatoes

1/2 cup sour cream at room temperature

4 ounces cream cheese, cut into 1/2-inch cubes, softened to room temperature

1 teaspoon dried chives

1/4 teaspoon garlic salt, with parsley

1/4 cup gluten free bread crumbs

1 tablespoon butter, melted

1/3 cup four cheese blend, room temperature

1. Preheat oven to 350 degrees Fahrenheit. Spray a1-quart casserole with gluten free non-stick cooking spray; set aside.

2. Place creamed potatoes, sour cream, cream cheese, chives, and garlic salt in a large mixing bowl. Use a wooden spoon to combine. Spoon into prepared casserole dish.

3. Combine butter and bread crumbs; sprinkle over creamed potato mixture.

4. Place uncooked casserole on aluminum baking sheet; place in preheated oven. Bake 50 to 60 minutes.

5. Remove from oven. Reposition rack to the top and turn oven temperature to broil. Sprinkle with four cheese blend; broil 3 to 5 minutes or until cheese begins to melt and brown lightly. Remove and serve immediately.

Servings: 6

Author’s Note: I keep bread crumbs that I made in my freezer at all times. Just bake a couple of loaves of your favorite bread, place in your food processor and about 30 of seconds later, you will have plenty of bread crumbs on hand for use when you need them. If you are short on time, a loaf of store bought certified gluten free bread will also work—just more expensive.

Oven Temperature: 350°F

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 406 calories, 216 calories from fat, 24.6 g total fat, 64.5 mg cholesterol, 354 mg sodium, 926.6 mg potassium, 41 g carbohydrates, 2.9 g fiber, 2.8 g sugar, 7.4 g protein.

  

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Spicy Mango Salsa

Want a pretty, elegant topping that is good with just about any fish or meat? I have the solution for you. My Spicy Mango Salsa has just enough kick to tantalize the taste buds without over powering the entrée yet retains its refreshing quality.

This salsa is also good with 100% gluten free corn tortilla chips. And, the caloric count is lower because less is eaten per person than when served as a topping.

Just use your imagination. One more thing—this salsa/topping is free of all recognized allergens plus gluten. Now, I would call this one a winner!

Three Cheese Risotto

I just love any type of risotto, especially when they include cheese—the more, the better. They are easy to make; cook in the oven freeing you up to do other things, and in our case, I can cook once and then with the addition of just a couple of ingredients, I can have two more completely different dishes.

This recipe is the perfect example. We enjoyed our Three Cheese Risotto (recipe follows) the first evening just as written.

Then, for round 2, I added a couple of thinly sliced mushrooms, sautéed in butter. I simply added enough of the risotto for two generous servings into the skillet with my sautéed mushrooms and added a couple of tablespoons of heavy cream to add to the creamy consistency. When heated thoroughly, we were good to go.

For round 3, again I placed enough of the original risotto in a deep skillet and again I added a couple of tablespoons of heavy cream and 2 cups of fresh, washed and dried baby spinach leaves. When the spinach leaves wilt and the extra liquid is absorb, the risotto is ready to be served with an entrée of choice.

If you want to cut down just a tad on calories, feel free to substitute almond milk or coconut milk for the heavy cream. This is a real keeper in my book.

Roasted Asparagus with Pine Nuts

There is a finite amount of vegetables to choose from where I live, Finding creative ways to make “ole’ timers” such as asparagus just a little different is one way to WOW your guest ever time.

I especially like to serve roasted asparagus for many reasons. One is the pretty green color really pops on a buffet table, especially if served on a white platter. Two is asparagus cooks quickly, usually in 8 to 15 minutes. Three is the availability and the price.

This is one of my favorites. Since we do not have a problem with anything other than gluten, I add toasted pine nuts to many dishes. A few add, just as in this recipe, provide a nice crunch while the salt simply enhances the flavor. From start to finish, this jewel of a recipe is complete in less than 20 minutes.

You may notice I used toasted sunflower seeds instead of pine nuts, thus eliminating an additional allergen. Otherwise, the process is essentially the same; the results just as fabulous!

Easy Cheese Risotto

You know I love anything with cheese. My Easy Cheesy Risotto (recipe follows) is naturally gluten free, no tweaking necessary. The water chestnuts give this dish a little much needed crunch. To jazz things up a bit, just add a dash or two of ground cumin.

What I like most about this recipe—other than the cheese—is the Arborio rice, elevating this dish a couple of notches. This simple change turns a simple risotto into a gourmet delight.

I paired this my Chicken Fresca (Click link for recipe) for a complete, beautiful meal.

Zucchini Parmesan Crisps

With summer winding down, I have a super recipe for you that is easy, yummy and takes advantage of seasonal fare. This particular recipe is naturally gluten free right out of the shoot—not tweaking needed. However, there is one teeny warning: this recipe is the definition of the words “serve immediately”.

Here is my recipe:

1 medium zucchini, unpeeled, and cut in 1/4" slices

1/2 tablespoon extra-virgin olive oil

1/4 cup freshly ground grated Parmesan cheese

1/4 cup bread crumbs, gluten free,  toasted,

1 pinch salt

Here is how I made this recipe:

1. Preheat oven to 450 degrees Fahrenheit. Line baking sheet with parchment paper; coat with gluten free non-stick cooking spray.

2. Slice zucchini into 1/4-inch slices. Place olive oil in medium-sized mixing bowl. Add zucchini and toss.

3. Place in a small mixing bowl, combine Parmesan cheese, toasted bread crumbs and salt. Use a wooden spoon to thoroughly mix.

4. Dip each slice of zucchini into the Parmesan mixture, turning to coat evenly on both sides. Gently press coating to stick. Place zucchini slices in a single layer on prepared baking sheet.

5. Bake 25 to 30 minutes or until browned and crisp. Remove from baking sheet and serve immediately.

Servings: 4

Oven Temperature: 450°F

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Nutrition (per serving): 77 calories, 35 calories from fat, 4 g total fat, 5.5 mg cholesterol, 221.6 mg sodium, 149 mg potassium, 6.6 g carbohydrates, 1 g fiber, 1.7 g sugar, 3.9 g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Mediterranean Cornbread

I love cornbread and enjoy experimenting with different versions. To be perfectly honest, I was a little shy of a couple of ingredients of the version I had planned to bake. So, I went “shopping” in my refrigerator for what I thought just might be good together, thus the birth of Mediterranean Cornbread. The picture shows this rendition being baked in a round quiche dish, but I have used muffin tins with equally good success. Just remember to shorten the cooking time.

Devilled Eggs Stuffed with Smoked Salmon

With farmer grandparents, eggs were always plentiful, so we naturally had them often in one form or another. My mother often made very traditional stuffed eggs that she flavored with Durkee Sauce to entice me to eat mine.

Later as a vocational home economics teacher, I had to practice what I preached which meant that I had to eat what I was teaching including eggs during the unit called “The Incredible Edible Egg”, a familiar slogan developed by the American Egg Board who also was kind enough to provided us with a kit chocked full of good information.

No one food has it all, including eggs, but eggs are naturally gluten free which is a good thing for Celiacs and those with non-celiac gluten intolerance. The bad news is eggs—when looking at both yolks and whites—are high in saturated fats and cholesterol. The good news is that they are a very good source of riboflavorin, vitamin B12 and phosphorus, protein and selenium.

Any you know what? If you eat only the egg white, you are eating a food that has no cholesterol and no saturated fat, making my Devilled Eggs Stuffed with Smoked Salmon (recipe follows) a wonderful choice for those who are gluten free. Because this recipe only uses the white of the egg, this recipe Actually, this dish is kind to folks with have to multiple food allergies such those who need to avoid corn, soy, and nuts of all kinds. To be honest, this one is so yummy you will want to find all kinds of ways to incorporate these babies into everyday meals.

Seven Layer Salad

Today, when I look in the mirror or down at my hands, I see my mother’s face and her hands. Much of the way I live my life, including my love for turning a house into a home, preparing good meals, having pretty things around me and being active in church are inherited “gifts” from my mom, my two grandmothers, my two great-grandmothers and an aunt who had no children of her own. Needless to say, I probably had more guidance growing up than any one kid really needed or could use. I know now that I was so blessed to have known, loved and been loved by so many wonderful caring women. 

Crustless Spinach and Mushroom Quiche

One of the foods that always gave my solace after a long day in the library when I was pounding out my doctorate was quiches of all kinds, so I drug out an old recipe, omitted the crust for Rick, added a couple of things and my Crustless Spinach and Mushroom Quiche (recipe follows) was born. Not only did this one bring back memories of long hours of research and studying, but this week it just plain old hit the spot. 

Dijon Roasted Asparagus

This is the best asparagus recipe ever, retaining all of the crunch and taste without any compromises. The one and only thing to be mindful of is placing the asparagus spears in a single layer because the cheeses tend to “stick” the spears together. By laying the spears in a single layer, serving six to eight spears is a snap by simply using a knife to cut through the cheese layer. Broccolini, another term my program does not recognize, or Brussels sprouts may be used in place of the asparagus with equally success.

One Recipe Four Ways: Crab Stuffed Devilled Eggs, Avocados, Tomatoes or an Appetizer Dip

I just love versatile recipes--you know the type.  You have one basic recipe that can easily be adapted into three distinctive dishes.

For Easter 2013, one of the dishes I prepared was "Crab Stuffed Devilled Eggs". I had a lot of filling left, so I placed the extra filling in a small bowl in the middle surrounded by gluten free crackers. And, that got me to thinking. I could simply serve this stuffing as a an appetizer dip. The stuffing would also make a delicious luncheon or bunch dish by stuffing avocado halves or into tomato halves.

Okay, let's look at how to use this one basic recipe:

• Crab Stuffed Devilled Eggs
• Crab Stuffed Avocados
• Crab Stuffed Tomatoes
• Crab Dip 

Jalapeno Cornbread

Jalapeno Corn Bread with a hint of kick makes it a good partner for most any kind of beans or peas as well as collard or turnip greens. For those of you who like to turn up the heat, simply add a few more jalapenos drained to keep the amount of liquid the same. 

1 cup Jackie's Quick Bread Flour Blend (or flour choice)
1 cup yellow corn meal
2 tablespoons sugar
1 1/2 tablespoons Rumford baking powder
1/2 teaspoon salt
7/8 cup milk
1/4 cup canola oil
1 large egg
1/4 cup canned jalapeno peppers, drained and  finely diced
2 tablespoons jalapeno pepper liquid

1. Preheat oven to 400 degrees Fahrenheit. Spray a 9-in round baking dish with gluten free non-stick cooking spray.

2. Place flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir to thoroughly combine; set aside.

3. In a smaller bowl, place milk, oil, egg and jalapeno pepper, plus juice from the pepper. Pour the wet ingredients into the first bowl filled with dry ingredients. Stir until thoroughly combined. Pour batter into prepared baking dish. Allow to rest for 15 minutes BEFORE placing in preheated oven.

4. Bake for 25 to 30 minutes or until toothpick inserted into the center comes out clean. To serve, cut into wedges.

Servings: 12

Oven Temperature: 400°F

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Inactive Time: 15 minutes
Total Time: 50 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 105.25
Calories From Fat (48%) 51

% Daily Value
Total Fat 5.74 g 9%
Saturated Fat 0.74 g 4%
Cholesterol 16.92 mg 6%
Sodium 299.63 mg 12%
Potassium 63.97 mg 2%
Total Carbohydrates 11.8 g 4%
Fiber 0.88 g 4%
Sugar 3.16 g
Protein 2.04 g 4%
Fiber 0.88 g 4%
Copper 0.02 mg 1%
Energy 440.38
Glucose 0.02 g
Iron 0.62 mg 3%
Lactose 0.89 g
Lysine 0.1 g
Magnesium 15.84 mg 4%
Manganese 0.05 mg 3%
Net Carbohydrates 10.92 g
Phosphorus 86.91 mg 9%
Riboflavin 0.07 mg 4%
Selenium 3.32 mcg 5%
Thiamin 0.05 mg 3%
Vitamin A 144.84 IU 3%
Vitamin B12 0.13 mcg 2%
Vitamin B6 0.05 mg 3%
Vitamin C 2.26 mg 4%
Vitamin D 12.13 IU 3%
Vitamin E 0.88 mg 9%
Vitamin K 3.32 mcg 4%
Zinc 0.33 mg 2%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Creamy Butternut Bisque

Nothing warms like a hot bowl on a blustery cold winter's day which is why I am so-o-o proud of this brand spanking new recipe. It took a fair amount of tweaking to get the seasoning just right on this mild soup, but I did win the battle. 

The most terrific aspect of this soup is the calorie count. When comparing calories to nutritional values, both are winners with this beauty, packing a huge wallop when looking at the nutrition needed for an entire day. One thing should be kept in mind. The calorie count is based on approximately 3/4 cup servings. 

Naked Spinach and Muenster Quiche

Yummy, comfort food at its finest. The little white chunks of melted cream cheese is what puts this particular quiche into a category of all its own,. 

Here is my recipe:
1 tablespoon vegetable oil
1/2 cup onions, finely chopped
1 12-ounce package frozen spinach, thawed and squeezed dry
5 medium eggs , lightly beaten
2 1/2 cups Muenster cheese, finely grated
1/2 teaspoon salt
1/2 cup cream cheese, cut into 1/4-inch cubes

Citrus Ambrosia with Rosemary Syrup

Citrus Ambrosia with Rosemary Syrup (recipe follows) is oh so refreshing, providing a nice counterpoint to the heavier dishes we all love around the Christmas season. Feel free to add any fruit that suits your fancy. You cannot get this one wrong.

Corn Spoonbread

My Corn Spoonbread is absolutely divine. I am planning to use this yummy “bread” as a side dish for Christmas. Fresh, canned or cream style corn will also work equally as well. If using cream style, cooking time may have to be lengthened and be sure to drain canned corn completely. The really neat thing about this dish is that if serving as a side dish, leave the bread in the ramekin. On the other hand, if using this recipe as a bread, turn the bread out and put into a cloth lined basket.

Don't get a hurry and forget to allow the mixture to rest for 15 minutes BEFORE baking. Gluten free flour and such take longer to absorb liquid. 

Here is my recipe:

1 cup Bob's Red Mill gluten free cornmeal mix

1 tablespoon Rumford baking powder

1/2 cup Jackie's Quick Bread Flour Blend (recipe follows below)

2 tablespoons sugar

1 teaspoon salt

4 cups frozen whole kernel corn

2 cups plain yogurt

1/4 cup melted butter

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme, finely chopped

3 large eggs, lightly beaten

Here is how I made it:1. Preheat oven to 350 degrees Fahrenheit. Spray 12 6-ounce ramekins with gluten free non-stick cooking spray; set aside.

2. Place cornmeal mix, baking powder, flour, sugar and salt in a large mixing bowl. Mix thoroughly and make a well (a little hollowed out place) in the center of the dry ingredients.

3. In a separate bowl, mix together the corn, yogurt, melted butter, parsley, thyme and eggs.

4. Pour the corn mixture into the well in the center of the dry ingredients. Mix thoroughly. Divide mixture equally among the 12 prepared ramekins. Allow to rest for 15 minutes prior to baking.

5. Bake for 35 to 40 minutes or until the tops are golden brown and set. Serve immediately.

Servings: 12

Oven Temperature: 350°F

Cooking Times:
Cooking Time: 35 minutes

Total Time: 1 hour and 5 minutes

Dietary Analysis:  

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day. 

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving 169.09

Calories From Fat (34%) 56.77

% Daily ValueTotal Fat 6.45g 10%Saturated Fat 3.32g 17%Cholesterol 59.12mg 20%Sodium 502.3mg 21%Potassium 276.86mg 8%Total Carbohydrates 23.83g 8%Fiber 2.18g 9%Sugar 6.82g Protein 6.06g 12%

Recipe Type: 
Author: Dr. Jacquelyn P. HorneCopyright: 2012

Here is my recipe:

Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour

1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar

In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Roasted Red Bell Pepper Cornbread

For such a long time after my husband was diagnosed as Celiac/severly gluten intolerant, we did death to breads of all kinds, and I loved to bake. Withdrawal set in. I am a fighter, determined not to let a little thing like gluten stop us from eating the things we had always loved. About a year later, I hit on MY blend that works perfectly in every recipe I have tried with a one-to-one  substitution. I did have to double the baking powder. And, no! I don't get anything out of promoting Rumford Baking Powder. This brand just works better for me. I am presently working on a blend that uses less rice flour and less soy flour, and hopefully eliminate using gums.

A side note on gluten free baking: Always allow dough/batter sit for 15 minutes  BEFORE baking to allow the flour and other gluten free dry ingredients absorb the moisture. I set my timer for a little shorter time than recommended. The humidity level in Alabama seems to affect baking time, meaning that the same recipe may have significant different baking times depending on the weather.

Here are three recipes for the price of one. Now that is a heck of a deal. 

Cornbread and Southern Pecan Stuffing

My dressing is not just the plain cornbread dressing I grew up loving every Thanksgiving and Christmas. My dressing is dressed up and ready to party!

When my husband was diagnosed as celiac, I assumed cornbread dressing was a thing of the past. But with just a little creativity, we now enjoy cornbread dressing just like all the families with no dietary restrictions. With so many good gluten free cornbread recipes and mixes readily available, I say bring on the cornbread. 

The cornbread stuffing left over after stuffing the turkey becomes a stand along side dish. Come to think about it, my cornbread stuffing is truly a main dish casserole. For the inside scoop on how to prepare such a gorgeous turkey go to  Roasted Turkey.