• 2 1/2 cups rice
• 1/2 cup finely chopped white onion cup unsalted butter
• 1/2 cups crab stock
• 2 1/2 cups white wine
• 1/2 cup freshly grated Italian Parmesan
• 8 ounces jumbo lump crabmeat
• 1 tablespoon of saffron
• salt, to taste
• pepper, to taste

Saffron and Crab Risotto

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• 1 medium Louisiana sweet potato
• 1 large Yukon gold potato
• 1 1/2 cups flour, sifted
• 2 large eggs
• salt, to taste
• white pepper, to taste
• 4 to 6 tablespoons butter
• 1 tablespoon fresh sage, chopped
• Parmesan, to taste 

Chef's Note: This recipe has an Italian flare but uses Louisiana ingredients. I like to roast my sweet potatoes before doing anything else; it keeps the flavor of the sweet potato, keeps the perfume of it, and also if you boil them in water; they can become water-logged. Roasting concentrates the flavor in the skin. 

Sweet Potato Gnocchi

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• 2 tabelspoons olive oil
• 1 cup chopped onion
• 1 cup diced green pepper
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 can diced green chilies
• 1 15-oz can diced tomatoes
• 1 15-oz can kidney beans, drained
• 1 lb turkey chopped into small pieces
• 4 tablespoons chili powder (to your taste)
• 2 tablespoons cumin  (to your taste)
• salt and pepper, to taste
• water, as needed

Turkey Chili

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• 1 (16 ounce) package uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken or turkey broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey

Turkey Tetrazzini

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• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1¾ cups chicken broth
• 1¼ cups milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed
• 4 (9 inch) unbaked pie crusts

Note: Image shows individual rameken rather than pie dish.

 Leftover Turkey Pot Pie

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• 1 5-pound boneless beef chuck roast
• 2 tablespoons vegetable oil
• 1 cup  diced onions
• 1 cup diced carrots
• 1 cup diiced celery
• 4 tablespoon minced garlic
• 2 teaspoon dried thyme
• 2 tablespoons dried oregano
• 4 cups beef stock
• 4 cups  water
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Tabasco
• ½ cup  all-purpose flour
• ½ cup  vegetable oil
• salt and ground pepper

• 5 lb ready-to-eat ham
• 10 whole cloves
• 1 (10-ounce jar) Southern Candymaker's Praline Sauce
• 2/3 cup butter

Note: To order Praline Sauce on line click here

Southern Candymakers Praline Sauce

• 18-pound free range, hormone free turkey, thawed and rinsed as described here

• 1 stick butter at room temperature
• 2 teaspoons ground sage
• 2 teaspoons ground thyme
• 2 teaspoons salt, plus more as needed
• 2 teaspoons coarsely ground pepper, plus more as needed
• 1 yellow onion, peeled and quartered
• 2-3 stalks celery, cleaned and cut into 2-inch pieces
• basic turkey stock, as needed (recipe here)

Perfect Roasted Turkey

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• 3 large (10-20 count or larger) dry-pack Scallops per person
• 1 large acorn squash
• 2 cups honey
• 2 cups apple cider vinegar
• 1/4 cup sherry vinegar
• 1/4 cup paprika
• kosher salt
• coarse ground black pepper
• olive or vegetable oil

Seared Scallops

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This is not the finished dish but we wanted to show you what perfectly cooked scallops look like

• 10-12 pound fresh pork shank
• 1 large onion, finely chopped
• 1 large green bell pepper, seeded and finely chopped
• 10 garlic cloves, thinly sliced
• 3 teaspoons salt
• 3 teaspoons cayenne pepper
• 1 teaspoon black pepper
• 2 cups water
• Vegetable oil

Stuffed Roasted Pork Shank

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