Candied Sweet Potatoes

Source: Gourmet, November 1999

3 lb sweet potatoes, peeled and halved
1 cup packed light brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 tsp salt
1/4 to 1/2 cup bourbon

Preheat oven to 375.

Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool uncovered. Transfer into a buttered 3-quart shallow baking dish.

Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Sourdough-Sage Stuffing

Source: Saveur, November 2000

16 tbsp butter
3 medium yellow onions, peeled and finely chopped
1 head celery, trimmed and finely chopped
1 large bunch parsley, stems trimmed and leaves finely chopped
1/2 cup finely chopped fresh sage leaves
salt and freshly ground pepper
10 cups fine fresh sourdough breadcrumbs
1/2 cup chicken stock (or more, as needed while baking)

Preheat oven to 350. Melt butter in large, heavy-bottomed skillet over medium-low heat. Add onions, and cook without browning, stirring often, until very soft, about 20 minutes. Add celery, parsley, and sage. Generously season with salt and pepper, and cook, stirring often, for 5 minutes more. Remove from heat, and transfer to a large mixing bowl.

Add bread crumbs to onion-celery mixture, and toss until well combined. Add chicken stock, and mix until stuffing is just moist but not packed together. Adjust seasonings to taste.

Spoon warm stuffing into turkey, truss, and bake. Or put stuffing in a buttered baking pan, and bake until hot and golden on top, about 30-45 minutes.

Traditional Beef Stew in Crockpot

Source: www.crockpot365.blogspot.com

2 lb beef stew meat
1/2 onion
handful baby tomatoes
celery
carrots
mushrooms
beef broth (24 oz or so)
1/4 cup red wine
1/2 tsp black pepper
1 tsp seasoning blend (I used the beef spices from Turkey and they were great)
1 tsp Worcestershire sauce
1/2 cup flour

Wash and chop all vegetables. Add to crockpot.
Put flour in bowl. Toss in meat to fully coat.
Put meat into crock. Throw away unused flour.
Add dry seasoning and Worcestershire sauce.
Pour in wine and beef broth.
Cover and cook on low for 8-12 hours.

You could prepare everything the night before, adding liquids just before plugging in and cooking.

Serve with mashed potatoes or crusty bread.