Herb and Bacon Corn-Bread Stuffing

2 loavesCorn Bread
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter

Preheat oven to 325° F.
and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes.
Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes.
Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
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Herb And Bacon Corn-Bread Stuffing (Continued)
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish.
Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
Drizzle stock or broth over stuffing and bake, covered, 1 hour.
Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

Creamy Garlic Mashed Potatoes

3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

10 to 12 servings

Spiced Wafer Crust

1/2 cup sugar
20 ginger snaps
1/2 cup melted butter


Break 4 cookies into pieces and place into an electric blender. Blend to crumbs. Empty crumbs into a bowl and continue until all cookies are crumbled.

Add melted butter and sugar. Mix until crumbs are moistened. Press two thirds of the crumb mixture into a buttered 9" pie plate. Reserve remaining crumbs for garnish. Chill crust before adding filling.

Cranberry Bread

INGREDIENTS

* 2 cups sifted all-purpose flour
* 1 cup white sugar
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1/4 cup butter
* 1 egg, beaten
* 1 teaspoon orange zest
* 3/4 cup orange juice
* 1 1/2 cups golden raisins
* 1 1/2 cups chopped cranberries

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
2. Whisk together the flour, sugar, baking powder, salt and baking soda.
3. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
4. Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.