Turkey Roulade:

• 1 boneless turkey breast half (about 3 pounds)
• Creole seasoning
• Wild Mushroom Stuffing, (recipe follows)
• 12 slices bacon

Wild Mushroom Stuffing:

• 1 cup chopped French bread  
• 1/3 cup milk
• 5 slices bacon, chopped 
• 1 sweet onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, minced 
• 1 (5-ounce) package wild mushrooms, thinly sliced 
• 1½ teaspoons chopped thyme 
• 1/3 cup dry Marsala or white wine
• 1/3 cup grated Parmesan cheese 
• 2 large eggs
• 3 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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• vegetable oil divided
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• salt and cayenne pepper to taste
• 2 eggs, separated
• 1/4 cup milk
• 1/4 teaspoon Louisiana hot sauce
• 1 cup flaked cooked catfish
• 1/2 cup jalapeno cheese, shredded
• 1½ cups cooked white rice
• 1/4 cup onion, minced
• 1/4 cup celery, minced
• 1/4 cup green bell pepper, minced

Spicy Fried Catfish Puffballs

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• 5½ cups potatoes, fairly waxy like yukon gold, peeled and grated
• 2¾ cups parsnips, peeled and grated
• 2/3 cup chives, finely chopped
• 4 egg whites
• 2 tablespoons cornstarch
• 5 tablespoons unsalted butter
• 6½ tablespoons sunflower oil
• salt and freshly ground black pepper
• sour cream to serve

Potato with Parsnip Latkes

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• 4 boneless, skinless chicken breasts (5 to 6 ounces each). tenderloins removed and fat trimmed.
• 1/2 cup kosher salt or 1/4 cup table salt
• 1/2 cup sugar
• 5-8 slices high quality white bread,e.g. Pepperidge Farm, crusts removed and torn into rough 1½-inch pieces then placed in food processor
• ground black pepper
• 3/4 cup all-purpose flower
• 2 large eggs
• 1 tablespoon plus 3/4 cup vegetable oil
• lemon wedge for serving

Breaded Chicken Cutlets

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• 1 cup (2 sticks) butter, softened
• 2½ cups all-purpose flour plus additional for dusting pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)
• 1/2 teaspoon salt
• 15 oz. can pumpkin puree
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla extract
• 1¼ cups granulated sugar
• 3 large eggs

Cream Cheese Glaze Ingredients:

• 4 ounces cream cheese, softened
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar (plus extra if needed)
• 1-2 tablespoons milk

Pumpkin Spice Bundt Cake

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• 1 pound brioche, cut into 1-inch pieces 12 cups
• 5 tablespoons unsalted butter
• 2 large Granny Smith apples —peeled, cored and cut into 1/2-inch pieces
• 1 cups sugar
• 1/2 teaspoon cinnamon
• 1/4 cups Calvados or other brandy
• 4 large eggs, beaten
• 3 cups milk
• 1 vanilla bean, split and seeds scraped
• Whipped cream or crème fraîche, for serving

Apple Bread Pudding

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• 10-12 cups ½-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
• 3 tablespoons Italian seasoning, divided
• 1 tablespoon plus ¾ teaspoon salt, divided
• 2½ teaspoons freshly ground black pepper, divided
• 2 teaspoons fennel seeds, minced
• 1½ teaspoons orange zest, finely grated
• 2 tablespoons olive oil
• 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
• 4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
• 1 pound bulk Italian sausage or 1 pound links, casings removed
• 2 medium onions, chopped (about 2 cups)
• 3 medium celery stalks, chopped (about 1 cup)
• 1½ cups golden raisins or finely chopped dried Turkish apricots
• ½ cup fresh parsley, minced
• 2 large eggs
• 1 quart chicken broth

Festive Roast Chicken with Stuffing

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• 3/4 cup gluten free medium cornmeal  
• 1/2 cup tapioca flour  
• 1/4 cup potato starch  
• 2 teaspoons baking powder  
• 1/2 teaspoon salt  
• 1/4 teaspoon xanthan gum  
• 1¼ cups milk (whole or 2%) 
• 2 tablespoons vegetable oil  
• 1 egg, slightly beaten

Gluten Free Cornmeal Pancakes

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• 1/4 cup fresh lemon juice
• 8 anchovy fillets packed in oil, drained
• 1 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/2 cup Parmesan cheese, finely grated
• 1 hard-boiled egg, peeled
• kosher salt and freshly ground black pepper
• 14 ounces kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Kale Caesar Slaw

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• 12 large eggs, hard boiled and peeled
• 1 cup mayonnaise
• 1½ teaspoons rice vinegar
• 3/4 teaspoon ground mustard
• 1/2 teaspoon sugar
• 2 jalapenos, seeded and chopped
• 6 pieces bacon, cooked, crisp, and crumbled
• paprika
• green pepper or green onions for top, chopped (optional)

Jalapeno Bacon Deviled Eggs

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