Turkey Stuffing

Mom makes this for Thanksgiving and Christmas Eve. We love Mom’s stuffing!

Use two boxes of cornbread stuffing and 1 box of regular stuffing
1-2 cups onion chopped fine
1-2 cups celery chopped fine
3-4 garlic cloves grated or minced
1 can water chestnuts, chopped
6-8 mushrooms minced finely
1/2 red pepper chopped finely

Follow directions on box for proper amount of liquid and butter. Use liquid from a stock that contains, water, neck and giblets, celery, onion, carrots, parsley and garlic. This stock is also used to make the turkey gravy.

Mix ingredients in large mixing bowl. Stuff Turkey cavities before cooking. After cooking Turkey remove stuffing and mix with remainder of stuffing, place in baking dish and bake at 350 for 30-40 minutes.

Rice Pilaf

This is one Mom created to go with chicken or steak.

2 cups Jasmine rice (preferred) or long grain white rice.
Small handful of parsley and/or cilantro chopped fine
1/2 onion chopped fine
2-4 celery stalks chopped fine
1/4 - 1/2 of a red pepper chopped fine
2-3 green onions chopped fine
2-3 garlic cloves grated or pressed
If using Jasmine rice, use 3 cups water or amount recommended for long grain rice.
1 - 2 Tbsp chicken bouillon
1/4 - 1/2 c. butter

Saute veggies in butter until golden brown, add rice, water and bouillon and bring to a boil. Reduce heat to low and cover and simmer for about 20 min.

Mormon Potatoes

This recipe is famous in the church and we grew up with it. It is great served with ham and Mom used to make it with Swiss steak.


2 Cans of Cream of Chicken
1 cube of Butter
1 bunch Green Onions
8 oz. Sour Cream
2 c. Cheddar Cheese
Dash of Salt and Pepper
1 1/2 large bags of frozen shredded hash brown potatoes
1 c. crushed saltine crackers with melted butter

In a sauce pan add soup, butter, onions, cheese, salt and pepper and sour cream until thick and bubbly. In a large mixing bowl combine potatoes and sauce. Place in a large baking dish and top with crackers.

Grandma Vera Jean's Candied Yams

This is by far the best yam recipe around. We have enjoyed this recipe for many years at Thanksgiving and Christmas.


6-8 Yams
5-6 Apples
1 c. sugar
1 c. water
3 Tbsp. Cornstarch
1 tsp. Salt
1 cube of butter

Parboil yams cool and peel. Then slice lengthwise. Peel and slice apples thinly in long wedges. Place yams in baking dish and apples on top. In a small sauce pan heat sugar, water, cornstarch, butter and salt until thick and bubbly. Pour over top of yams and apples. Sprinkle 1/2 tsp. of Cinnamon over top.
Bake at 350 for 30-40

Consumee rice

Grandma Jo made this based on a recipe that was made for Aunt Teddi’s shower. We love to eat it with Chicken Chestnut.

4 cans Campbell’s Consumee soup
1 c. finely chopped celery
1 Onion chopped finely
1/4 to 1/2 c. chopped green bell peppers
1/4 to 1/2 c. chopped red bell peppers
3 to 4 large mushrooms chopped finely (optional)
2 c. uncooked white rice
3/4 c. butter


Sautee vegetables in butter in skillet on stove over medium-high heat, Combine rice, soup and vegetables in glass baking dish. Bake uncovered at 350 for about 45 minutes or until rice is done. Stir rice, scraping edges half way through baking time

If serving with Chicken Chestnut, you can put the rice in for the last 45-60 minutes next to the chicken in the oven.