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GOODNESS
Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Sage: This delightful herb is a key player in some terrific recipes, but it is also a great purifier, fighting both bacteria and viruses. It is a powerful anti-inflammatory, and is used by many to ease the symptoms of arthritis. It also helps to lower blood pressure and control blood sugar. Like rosemary, it has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid excessive quantities of sage if you are pregnant.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Roast Wild Turkey with Blue Corn Bread-Shrimp Stuffing

serves
prep time: 10
cook time: 198

ingredients

  • 1 tablespoon vegetable oil
  • 1 pound medium shrimp - shelled and deveined
  • 1 cup chopped onions
  • 1/4 cup diced celery
  • 1/4 cup diced carrot
  • 4 serrano chiles - de-ribbed, seeded and minced
  • 6 cloves garlic - minced
  • 1/4 cup chopped chayote (optional)
  • 1/4 cup bourbon whiskey
  • 1 teaspoon minced thyme
  • 1 teaspoon minced sage
  • 2 teaspoons chopped cilantro
  • 2 quarts coarsely crumbled blue corn bread
  • 1/2 cup chicken stock or turkey stock
  • 2 teaspoons salt
  • 1 wild turkey - 9 pounds
  • salt to taste
  • freshly ground black pepper to taste

directions

Preheat oven to 350 degrees.

To make the stuffing, heat the vegetable oil in a skillet and sauté, the shrimp over medium heat until cooked through, about 1 minute. Let cool, dice, and set aside.

In a large skillet, melt the butter and sauté, the onions, celery, carrot, serranos, garlic and chayote over high heat for 3 minutes. Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates. Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks. Moisten with the stock and season with salt. Stir to combine.

Wash the turkey well and season the cavity with salt and pepper. Stuff the turkey and truss with a needle and string. Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper.

Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 3 hours. Baste well with butter periodically Remove the foil in the last hour of cooking to allow the turkey to brown. When done, transfer the turkey to a platter and let it rest for 13 minutes before carving. Remove the string and serve the turkey with the stuffing and a gravy made from the giblets.