With Thanksgiving so close, I’ve decided to start posting some tasty recipes that aren’t so difficult and time-consuming. We only have a few weeks left to design our menus and recipes, so if any of you are looking for a recipe for something special, let me know. Enjoy!

Brine for Turkey

1 thawed fresh turkey breast
3 cups Sugar                         
3 cups Honey                        
4 cups White Vinegar            
2 cups Salt                           
1, chopped onion                       
2 heads garlic, chopped                       
½ cup fresh sage                       
½ cup fresh thyme                     
¼ cup bay Leaf                  
¼ cup peppercorns           

1.    Combine all ingredients in a 5 gallon bucket or other appropriate container (food safe) and fill the bucket to the four gallon mark with hot water. Allow liquid to cool to room temperature. Place the turkey breast in the container, and brine it for 24 hours in the refrigerator.
2.    Preheat the oven to 250F and roast the turkey breast on a rack until an internal temperature of 165F is reached. Reserve the juices from the turkey to moisten the cornbread.

Cornbread Stuffing

4 cup cornmeal
2 cup all purpose flour
2 tsp. baking powder
4 tsp salt
2 Tb brown sugar
2 Tb honey
2 cup butter milk, plus a little more to adjust
4 large eggs
2 Tb butter or bacon fat, melted

1.    Combine the cornmeal and buttermilk and let sit at room temperature overnight. Sift together the flour, salt and baking powder into a mixing bowl. Combine the egg, brown sugar, honey, and melted butter to the cornmeal mixture and mix until smooth. Combine the wet and dry ingredients and mix until smooth. Adjust consistency with buttermilk.
2.    Pour the batter in an appropriate baking pan or sheet pan and bake at 350F for 20 to 25 minutes