Mashed potatoes, giblet gravy, and stuffing are, to me, the stars of the show. So, here's a recipe from my own cookbook:
OYSTER STUFFING
8 cups dried bread crumbs
1-1/2 cups chicken stock
1 pint oysters with liquor
1 10 oz. bag fresh spinach
1/2 lb bacon diced
2 medium onions diced
6 stalks celery diced
1 tsp dried thyme leaves
2 tbsps chopped fresh parsley
3 eggs
1/2 cup melted butter
1 tsp salt
1/2 tsp black pepper
1. heat chicken stock in saucepan, add oysters and liquor and cook 3 minutes.
2. Remove oysters and set aside.
3. Remove chicken/oyster stock from heat and set aside.
4. Saute' bacon until crisp.
5. Add onions and celery and saute' for 4 minutes. Remove from heat, add thyme and parsley. Let cool
6. Break eggs in large bowl and add 1/2 of the chicken/oyster stock.
7. Coarsely chop spinach.
8. Fold in bread crumbs, oysters, spinach, bacon and vegetable mix.
9. Add melted butter and remainder of oyster/chicken stock.
10. Add salt and pepper and toss gently.
11. Stuffing is now ready for the turkey.
And, here's a little something to go with #121 above:
ROASTED GARLIC MASHED POTATOES
2 lbs potatoes peeled & cut into chunks (Yukon Gold or #1 Russets)
2 tbsps roasted garlic pulp (2 heads)
2 tbsps butter
2 tbsps olive oil
2/3 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1. In a large pot, boil potatoes for 15 minutes and drain.
2. Combine all ingredients and beat until smooth.
3. Serve.