Main Course

Course: 
  • 8 tablespoons (1 stick) butter, divided
  • 1½ lbs sage sausage, removed from casing
  • 1 large onion, finely chopped (about 2 cups)
  • 4 large stalks celery, finely chopped (about 2 cups)
  • 4 cloves garlic, minced, divided
  • 1/4 cup fresh sage leaves, minced (or 2 teaspoons dried sage leaves)
  • 32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
  • 3 whole eggs
  • 2½ lbs (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in 250˚ oven for 1 hour.
  • 1/2 cup fresh parsley leaves, minced
  • 2 tablespoons fresh oregano leaves, minced
  • Kosher salt and freshly ground black pepper
  • 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), rinsed and patted dry

Note: Read more about best bread for stuffing here

Herb-Roasted Turkey Breast And Stuffing

Herb-Roasted Turkey Breast And Stuffing

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Course: 
  • 4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
  • Salt and pepper
  • 3 tablespoons butter, divided
  • 2 apples, peeled, cored and thinly sliced
  • 1 large white onion, halved and thinly sliced
  • 2 tablespoons packed brown sugar
  • 2 teaspoons ground cinnamon
  • Pinch ground cayenne pepper
  • 2/3 cup apple cider
  • 1/3 cup heavy cream

Apple Cinnamon Pork Chops

Apple Cinnamon Pork Chops

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Course: 
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 stalks celery, chopped
  • 4 large carrots, sliced
  • 1 cup frozen peas
  • 1½ cups all-purpose flour
  • 2 cups low sodium chicken broth
  • 3 cups shredded cooked turkey or chicken
  • 1 cup mashed sweet potato, about 3/4-pound sweet potato, cooked and mashed
  • 2 teaspoons baking soda
  • 1½ cups buttermilk

Turkey Sweet Potato Potpie

Turkey Potato Potpie

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Course: 
  • medium-large Yukon Gold potatoes, peeled and sliced longways (so they fit into the food processor)
  • medium onion, peeled and sliced to fit into the food processor
  • tablespoons parsley, finely minced
  • tablespoons green onion,finely minced
  • eggs, beaten
  • tablespoons all purpose flour or matzoh meal or leftover mashed potatoes
  • coarse sea salt and freshly ground black pepper
  • grapeseed oil for frying

Traditional Potato Latkes

 Traditional Potato Latkes

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Course: 
  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 3 large onions, diced
  • 1 large domestic duck or 3 average-sized wild caught, each cut into 12 pieces 
  • 2 tablespoons Creole seasoning
  • 2 pounds spicy chicken sausage links, sliced into 1⁄2-inch pieces
  • 2 green bell peppers, seeded and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 7 green onions, chopped
  • 4 quarts store-bought chicken stock*
  • 2 bay leaves
  • 1 pound andouille sausage, chopped 
  • 1 tablespoon Worcestershire sauce
  • salt and freshly ground black pepper
  • Tabasco sauce 3 cups shucked oysters
  • 1 cup oyster liquor
  • 6 cups hot cooked white rice, for serving

John Besh's Duck and Oyster Dressing

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Course: 

Creole Sauce

  • 1/2 cup olive oil
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1/2 cup bell peppers, diced
  • 1/4 cup garlic, minced
  • 2 bay leaves
  • 2 (8 ounce) cans tomato sauce
  • 1 (10 ounce) can Rotel Diced tomatoes and Green Chilies
  • 1/2 teaspoon sugar
  • pinch dried thyme
  • pinch dried basil
  • 1 cup green onions, sliced
  • 1/2 cup parsley, chopped
  • salt and freshly ground black pepper to taste

Fish

  • 4 (5-8 ounce) catfish fillets
  • 1 cup (90-110 count) shrimp, peeled and deveined
  • Creole sauce
  • 4 cups steamed white rice
  • 1/4 cup parsley, chopped for garnish

Baked Catfish Creole

 Chef John Folse

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Course: 

Seafood Gumbo

  • vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 3/4 lb smoked sausage, sliced, Andoulle preferred
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 celery rib, finely chopped
  • 3 tablespoons long grain rice
  • 2 cups chicken stock
  • 3/4 lb cooked ham steak, cut into 1/4x2-inch strips
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 tespoon cayenne pepper
  • 3/4 lb medium shrimp, shelled and deveined
  • 1/2 lb okra, trimmed and sliced

Biscuit Topping

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup cold unsalted butter plus 1 tablespoon melted butter
  • 3/4 cup butter milk

New Iberia Biscuit Topped Seafood Gumbo Pie

Biscuit Topped Seafood Gumbo Pie 

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