• 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

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• 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

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• 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

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• 4 medium-large Yukon Gold potatoes, peeled and sliced longways (so they fit into the food processor)
• 1 medium onion, peeled and sliced to fit into the food processor
• 2 tablespoons parsley, finely minced
• 2 tablespoons green onion,finely minced
• 2 eggs, beaten
• 2 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

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• 2 quarts water or apple cider
• 3/4 cups honey, use half is using apple cider
• 1/2 cup kosher salt
• 2 tablespoons Dijon mustard
• 1½ teaspoons crushed red pepper flakes
• 4-inch sprig rosemary
• 3 to 3½ lb bone-in turkey breast half
• 1 tablespoon olive oil

Honey Brine Turkey Breast

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• 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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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

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• 3 - 4 pound hen, cut up
• 2 heaping tablespoons dark roux recipe here
• 1 small onion
• salt, black pepper, and cayenne to taste
• handful green onion tops
• 1/2 cup chopped parsley
• 1 can sliced mushrooms

Old Style Chicken Stew

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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

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Trout:

• 1-1/2 cups Meunière Sauce, for serving (recipe follows)
• Vegetable oil, for deep frying
• 6 skinless trout fillets, 6 to 7 ounces each, preferably speckled trout
• 1 cup all-purpose flour
• Kosher or sea salt and freshly ground black pepper
• 1/2 cup whole milk           
• 1/4 cup buttermilk
• 2 lemons, ends trimmed and cut into wedges, for serving
• Sprigs of fresh flat-leaf or curly parsley, for garnish

Meunière Sauce Yield: 2 cups

• 3 tablespoons Medium-Dark Roux
• 2 tablespoons (1 ounce) unsalted butter
• 1/2 stalk celery, finely chopped
• Half a white onion, finely chopped
• 1/4 cup finely chopped seeded and de-ribbed green bell pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1 bouquet garni
• 1 clove
• 1-1/2 cups veal stock or beaf stock
• Juice of 1/2 lemon
• Kosher or sea salt and freshly ground black pepper

Chef note: The sauce will keep in the refrigerator for up to 1 week.

Arnaud's Speckled Trout Meunière

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