Cajun Fries

• 1 cup chestnuts
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup chopped onion
• 1/2 cup uncooked instant rice
• 1/4 cup pine nuts
• 1/4 cup raisins (optional)
• 1/3 cup butter
• 1/2 cup chicken broth
• 2 tablespoons brandy
• salt & black pepper to taste

Chestnut and Pine Nut Turkey Stuffing

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• 1 stick unsalted butter
• 1 large yellow onion, diced
• 3 ribs celery, leafy tops included, diced
• 1 bunch green onions (scallions), diced
• 1 cup minced fresh parsley
• 10 cups stale bread cubes

• 3 cups turkey stock (or boxed reduced sodium chicken broth) or more as needed
• 1+ teaspoons each dried rosemary, thyme, and marjoram
• Salt and freshly ground black pepper to taste

Susan's notes: I think New Orleans-style po'boy bread is the best bread for making stuffing. Tear one pound of bread into 1-inch pieces and dry out in a 250˚F oven for 1 hour. Read more about best bread for stuffing here

Susan's Basic Bread Stuffing

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• 5 pounds russet or Yukon Gold potatoes, scrubbed, peeled, and cubed
• 1 head garlic, cleaned and separated, ends trimmed
• 2 sticks unsalted butter, melted
• up to 2 cups half and half or cream, warmed
• Salt and pepper to taste
• chives

Susan's note: I generally use russet potatoes for mashed potatoes because I prefer the fluffier texture, but I migrate toward Yukon Golds around the holidays because of the natural buttery flavor and hue and creamier texture. This is also the only time of year I peel my potatoes. You sacrifice a lot of nutrients when you discard the peel.

Garlic Mashed Potatoes with Chives

• 4 cups mashed sweet potatoes
• 3/4 cups sugar
• 3/4 cup half and half cream
• 1/2 cup melted butter
• 1 1/4 teaspoons vanilla extract

Topping

• 1/2 cup  melted butter
• 1/2 cup flour
• 1 cup brown sugar
• 3/4 cups chopped pecans

Sweet Potato Casserole with Pecan Topping

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• 2 pints fresh oysters in liquid
• 1 lb ground round
• 10 slices day-old white sandwich bread
• 3/4 cup water
• 2 sticks butter 
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon cayenne pepper
• salt to taste
• 1/4 cup chopped parsley
• 2 whole eggs, beaten
• 3/4 cup seasoned Italian breadcrumbs

Holiday Oyster Dressing

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• oil for frying
• 8 Idaho potatoes
• 1/2 cup melted butter
• 2 tablespoons minced garlic
• 3 tablespoons chopped parsley
• salt and freshly ground black pepper

Brabant Fried Potatoes

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• 2½ pounds cornbread
• 2 sticks (8 ounces) unsalted butter, plus more as needed
• 2 cups  celery (about 6 medium stalks), medium-dice
• 1 cup celery root,  peeled, medium-dice - also known as celeriac (about 1/2 medium celery root)
• 3/4 cup red onion, small-dice 
• Kosher salt
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 tablespoon celery seeds, crushed
• Freshly ground black pepper
• 1½ cups stock or low-sodium chicken broth
• 12 fresh oysters, shucked and liquid reserved
• 3 large eggs, lightly beaten
• 1/4 cup fresh Italian parsley leaves, finely chopped

Note: It is best if oysters are fresh from the shell. Choose oysters that are heavy for their size and smell like the sea. If you don’t like oysters, mild Italian sausage is a great substitute.

To save time, you can make your cornbread ahead of time and freeze it. If you don’t want to make your own, buy a pan of good-quality cornbread at a bakery or specialty-foods store.

Oyster Cornbread Stuffing

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• 1 pound pencil-thin asparagus, trimmed
• 1 pound tender green beans, stem ends removed 
• 3/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon minced fresh parsley
• Salt and freshly ground black pepper, to taste

Asparagus and Green Beans

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• 3 lb. snap beans
• 2 lb. new potatoes
• 3 tbsp. olive oil or cooking oil
• 1 large onion, chopped
• ½ lb. ham pieces for seasoning
• Salt and pepper to taste
• 2 tsp. sugar