Turkey Hotline 2018: Check out these Thanksgiving recipes

Caramel Apple Pie from Chef Turek.JPG
Latrell's Cornbread Dressing and Orange-Cranberry Sauce from Menia Chester.JPG
4 Rivers Smokehouse Sweet Potato Casserole.JPG
Savory Bread Pudding from Chef Shac.JPG
MoBi's Signature Chipotle Mac N Cheese.JPG
Fried Turkey from Coosh's.JPG
turkey hotline.jpg
Posted at 6:15 PM, Nov 20, 2018
and last updated 2018-11-20 13:20:49-05

Fried Turkey from Coosh's


  • 13 lb. Turkey
  • 1 cup soy
  • 1 cup worcestershire
  • 1/4 cup Crystals hot sauce
  • 1/2 cup amber to dark beer (Abita)
  • 1 Tbl. Coosh Spice
  • 1 Tbl. granulated garlic
  • 1/2 cup Karo syrup


Wisk all ingredients together and inject turkey breast, legs and thighs.  Lightly coat outside of turkey with Coosh Spice.

Fry in 350 degree oil for 3-31/2 minutes per pound.

MoBi's Signature Chipotle Mac N Cheese

(Makes 3 qts sauce, 24 servings. Prep time: 1 hr) 


  • 2 sticks of unsalted butter (1/2lb)
  • 1 cup AP flour
  • 2 oz finely chopped garlic
  • 2 tbsp blackening seasoning
  • 6 oz grated Parmesan
  • 1/2 gal whole milk
  • 3-4 oz pureed Chipotle peppers in Adobo
  • 1.5 lb Velveeta
  • 1.5lb shredded Cheddar-Jack blend
  • 8oz shredded mozzarella kosher salt and ground black pepper
  • 3lb elbow pasta

Optional add-ons: Favorite BBQ pork, brisket,or chicken, BBQ sauce, and crushed BBQ Lay's chips


  • Begin by melting butter in a 6qt sauce pot over medium heat. (In a separate pot, start boiling salt water for pasta) Stir in garlic.
  • Cook 2 mins, season with salt and blackening seasoning. Add cup of flour and stir to make roux.
  • Cook for 3- 5 mins until flour is cooked and a dry paste.
  • Add pasta to salted, boiling water. Whisk in cold milk a few cups at a time. Cook until roux is fully incorporated with milk.
  • Once sauce is steaming, lower heat, stir in Parmesan and Chipotle puree. Then add pieces of Velveeta and keep stirring until smooth and thickened.
  • Let rest then season to taste with salt and pepper.
  • Cook pasta to al dente, drain and rinse lightly. Return pasta to pot or deep casserole dish.
  • Stir in enough cheese sauce until it is nice and wet.
  • Generously add shredded cheese until melted through. Use remaining cheese to top dish and broil until browned and bubbly.
  • Garnish/ top with BBQ pork, BBQ sauce, and chips and win your Thanksgiving potluck.

Savory Bread Pudding from Chef Shac


  • 1 loaf crusty french bread, cubed and toasted
  • 1/4 cup olive oil
  • 2 t chopped fresh thyme
  • 2 t chopped rosemary
  • 2 garlic clove, minced
  • 6 T butter
  • 1 med chopped onion
  • 2 stalks chopped celery
  • 1 chopped green bell pepper
  • 1 chopped red pepper
  • 1/3 c parsley
  • 3 1/2 c heavy whipping cream
  • 8 large eggs
  • 2 t salt
  • 1 t ground black pepper
  • 1/4 t ground poultry seasoning
  • 1/3 c finely grated Parmesan cheese


Preheat oven to 375°F. Butter 13x9x2-inch glass baking. Cut bread with crust into 1-inch cubes, place cubes in large bowl. Add oil, poultry seasoning and garlic; toss to coat. Spread cubes out on large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same large bowl.

Melt butter in large skillet over medium-high heat. Add onion, garlic, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables, Parmesan, parsley, fresh thyme and rosemary to bread cubes.

Whisk heavy cream, eggs, salt, and ground pepper and spices in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

Delicious served with Turkey and Giblet Gravy

4 Rivers Smokehouse Sweet Potato Casserole

(Serves 8)


  • 6 cups mashed sweet potatoes, about 2 pounds fresh
  • 1 cup brown sugar
  • ¼ cup melted butter
  • 1 (14-ounce) can sweetened condensed milk
  • 2 eggs, beaten
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup pecans, coarsely chopped


Preheat oven to 350 degrees. Combine all ingredients except pecans in a 9-by-13-inch casserole dish. Sprinkle with pecans. Bake 35 minutes or until it slightly puffs. Serve warm.

Latrell's Cornbread Dressing and Orange-Cranberry Sauce from Menia Chester

Ingredients for cornbread dressing:

  • 3 cups of crumbled cornbread
  • 1 cup of crumbled toast
  • 3 teaspoons of butter
  • 1/2 cup finely chopped celery
  • ¾ cup finely chopped onion
  • 2 tablespoons of vegetable oil
  • 2 eggs, beaten
  • 3-4 cups turkey stock or chicken stock
  • Salt and pepper to taste

Directions for cornbread dressing:

  1. Preheat oven to 325 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Combine toast and cornbread.
  3. Over medium heat, melt the butter and sauté the celery and onions until soft—add stock.
  4. Pour mixture over the crumbled corn bread and toast--mixture should be the consistency of cornmeal mix.
  5. Add salt and pepper to taste--mix well.
  6. Add oil and eggs—mix well.
  7. Place into prepared dish and bake at 325 degrees F (175 degrees C) for 30-40 minutes. Or until a toothpick inserted in the center comes out clean. 

Ingredients for orange-cranberry sauce:

  • 2 (12 ounce) packages fresh cranberries
  • 1 teaspoon of orange zest
  • 1 ¾ cups orange juice
  • 2 cups packed brown sugar
  • Water 

Directions for orange-cranberry sauce:

  1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar.
  2. Add enough water to cover, and bring to a boil over high heat.
  3. Reduce heat, and simmer until the sauce has thickened.
  4. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.

Caramel Apple Pie from Chef Turek

(Yield: 2 nine-inch pies or 1 apple pie)

Ingredients for dough:

  • 2 1/2 cups all-purpose flour
  • 4 teaspoons sugar
  • 1/4 teaspoon fine salt
  • 14 tablespoons cold butter, diced
  • 1 large egg, lightly beaten with 2 tablespoons cold water
  • 1 large egg, lightly beaten with 1 tablespoon of water (egg wash)

Directions for dough:

  1. 1. In a medium bowl, combine the flour, sugar, and salt.
  2. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with pea-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)
  3. Add the egg mixture and stir the dough together by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  4. Mix until the dough comes together (there should be visible pieces of butter and bits of flour when done).
  5. Divide the dough in half, then flatten each piece into a disk, wrap both in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  6. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide
  7. Using the rolling pin, pick up and pan the first disk.
  8. Use a paring knife to remove any excess dough that is draping over the edge
  9. Fill the pie
  10. Brush the top edges of the dough with the egg wash.
  11. Place the second disc of dough over the top.
  12. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal (Flute the edge as desired).
  13. Brush the surface of the dough with egg and then sprinkle with sugar.
  14. Pierce the top of the dough in several places to allow steam to escape while baking.
  15. Refrigerate for at least 15 minutes.
  16. Bake according to filling type.

Apple Pie Filling (Yield: 1 nine-inch deep pie)

Ingredients for apple pie filling:

  • 2 tablespoons freshly squeezed lemon juice
  • 3 pounds baking apples (Honey Crisp, Golden Delicious, Cortland)
  • 2/3 cup granulated sugar, plus more for sprinkling on the pie
  • 1/3 cup light brown sugar
  • 1/4 cup unsalted butter
  • 1 teaspoon ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground clove

Directions for apple pie filling:

  1. Preheat oven to 375.F
  2. Put the lemon juice in a medium bowl.
  3. Peel, halve and core the apples.
  4. Cut each half into multiple wedges or slices.
  5. Toss the apples with the lemon juice.
  6. Add the sugar and toss to combine evenly.
  7. In a large skillet, melt the butter over medium-high heat.
  8. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer about 2 minutes.
  9. Cover, reduce heat to medium-low and cook until the apples soften and release most of their juices—about 7 minutes.
  10. Strain the apples in a colander over a medium bowl to collect all the juice.
  11. Shake the colander to get as much liquid as possible.
  12. Return the juices to the skillet and add the brown sugar, simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
  13. In a medium bowl, toss the apples with the reduced juice and spices.
  14. Set aside to cool completely
  15. Once cool place filling into a prepared pie shell
  16. Place the pie on a baking sheet and bake for 40-50 minutes

Notes: This pie keeps well at room temperature (covered) for 24 hours or refrigerated for up to 4 days.