Ingredients

• 5 cups gluten free cornbread crumbs
• 1 Tbsp. gluten free baking powder
• 1 tsp. Spicely® Sage Ground
• 2 tsp. Spicely® Poultry Seasoning
• 1/4 tsp. Spicely® Basil
• 1/4 tsp. salt
• 1/4 tsp. Spicely® Black Pepper
• 1 clove minced garlic
• 1/4 stalk minced celery
• 1/4 minced onion
• 1/4 cup cooked and chopped giblets, sausage, or chicken thigh meat (optional)
• 1 egg, slightly beaten
• 1/4 cup regular or non dairy milk
• 2 Tbsp. olive oil (divided)
• 1 1/4 cup chicken stock or gluten free chicken broth

Directions

1. Saute garlic, onions and celery in 1 Tbsp olive oil and set aside.
2. Add cornbread crumbs to large mixing bowl along with baking powder and toss until evenly combined. Add sage, poultry seasoning, basil, salt, pepper, and toss until evenly combined.
3. Add garlic, celery, onion, chopped mean, and toss until evenly combined.
4. In separate bowl, combine egg, milk, and 1 Tbsp. olive oil. Add egg mixture to cornbread mixture, add chicken broth and toss until combined. You may use more or less chicken broth depending on how dry you prefer your stuffing.
5. Transfer stuffing to a lightly greased 9 x 9 baking pan and spread evenly with a spatula.
6. Bake uncovered at 350F for 25-35 minutes or until desired texture. Cover with foil during last 15 minutes if browning too quickly.

Tip: You may also add in other favorite stuffing items such as oysters, chestnuts, apples, cranberries, etc., to tailor this recipe to your family tradition.

Turkey Patties with Wild Mushrooms and Pan Gravy

Note: clean mushrooms with a damp cloth. Do not run directly under water.

• 3 Tbls. olive oil, preferably extra virgin
• 8 cremini mushrooms, (brown), chopped
• 8 shitake mushrooms, chopped
• 1 shallot, chopped
• Pinch kosher salt (optional) and pepper
• 1 1/3 pounds or 1 pkg ground turkey
• 3 tsp. Spicely® Rubbed Sage
• 1 Tbls. Worcestershire sauce
• 1/2 cup Italian or plain bread crumbs
• 1 egg, beaten

Gravy

• 2 Tbls. butter
• 2 Tbls. all-purpose flour
• 2 cups chicken stock
• 1 - 2 tsp. Spicely® Poultry Seasoning

Heat a nonstick skillet over medium high heat. Add oil chopped mushrooms and shallots and season with salt (optional) and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.

Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.

Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.

Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt (optional) and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Ground Turkey Ragu Served With Polenta

• 2 Tbls. extra-virgin olive oil
• 4 Tbls. butter
• 2 pounds ground turkey
• 2 tsp. Spicely® Poultry Seasoning
• Pinch kosher salt (optional) and Spicely® Peppercorn Black whole, freshly ground
• 1/2 tsp. Spicely® Rosemary Ground
• 2 large cloves garlic, finely chopped
• 1 onion, finely chopped
• 1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped
• 2 ribs celery from the heart with leafy greens, finely chopped
• 1 Spicely® Bay Leaf
• 1/2 cup red wine (optional)
• 4 cups turkey stock or chicken stock
• 1 (28-ounce can) ground tomatoes or tomato puree
• 1 cup milk, preferably whole
• 1 cup quick cooking polenta
• 1/3 to 1/2 cup grated Parmesan
• A handful flat-leaf parsley, chopped

In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat. Add meat, season with Spicely® Poultry Seasoning, salt (optional) and pepper. Brown the meat and crumble, 7 to 8 minutes.

Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes Adjust seasonings, reduce 12 to 15 minutes.

Polenta

While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.

Scoop thickened Polenta into shallow bowls and top with liberal amounts of meat sauce.