Cornbread Dressing

Dressing or Stuffing? Cornbread or Bread? Everyone has a different recipe or style and nothing will divide cooks quicker! We never stuffed our turkey and always had Cornbread Dressing. Mom would also make a pan of plain Bread Dressing for Daddy because it was his Mother's recipe. Daddy never knew that Mom snuck a little cornbread into that pan of bread dressing. And, of course, a little white bread went into her cornbread dressing.

We measured everything by the bowl size. Last year I carefully measured everything out so that I could be completely accurate with Mom's recipe. I always add the eggs last - after I've tasted the dressing for proper seasoning. I'm giving you a minimum measurement on the seasonings. Add them to your dressing, taste it, and add a little more of this and that. Some people like a little more sage. If it seems dry, add more broth. If it seems too moist, add more bread or cornbread. Mom and I would add a little of everything until the dressing was 'just right'. Keep in mind that you don't want to 'over season'. Once the dressing is cooked, the flavors will become richer, so keep this in mind. Happy Cooking!

Cornbread Dressing
8 to 10 cups of cornbread, crumbled
2 to 4 cups of white bread, slightly stale and broken into small pieces
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper
1 & 1/2 tsp poultry seasoning
2 tablespoons rubbed sage (use less if ground sage)
2 to 4 cups broth (ideally a mixture of chicken broth and turkey broth)
2 sticks butter (1 cup)
2 beaten eggs

In a large saucepan, combine chicken broth, turkey neck (or use chicken thighs), enough water to cover, and butter. Bring to a boil and simmer for one hour. In a large bowl, crumble cornbread and bread together. Add celery, onion, and seasonings. Mix well. Remove turkey/chicken from the broth and set aside. Add broth a cup or two at a time until you reach the desired consistency, mixing well after each addition. Keep in mind the dressing will 'set' as it cooks. Taste and add more seasoning as desired. Then add eggs and stir well. Pour into 9x13 Pyrex dish and bake at 375 degrees for 45 minutes to 1 hour or until golden brown on top. This recipe actually makes a little more than will fit into a 9x13 pan, so you can also bake a smaller dish along side the bigger one. I like to take the chicken cooked for the broth, remove the skin and bones, and add it to the leftover dressing. Then bake it in a casserole dish along side your cornbread dressing. This will make a great leftover casserole that can quickly be re-heated the next day.

Foodie News - Contests

As you know, I love contests! Here are a few contestes and sweepstakes I've run across recently.

Need new appliances??? Odom's Tennessee Pride has a great sweepstakes for new kitchen appliances! Click here to enter. Contest ends December 31, 2010. Check out their website for other cool offers and coupons.

The Food Network's Spice Up Your Season Pie Sweepstakes gives you a chance to win a Turkey Day Grand Prize Pack including $4,500 cash and a collection of Food Network Chef Cookbooks. Just vote for your favorite Thanksgiving pie recipe. You can enter the sweepstakes daily through 5pm ET on November 29, 2010. Click here for more details.

Need help going home for the Holiday's? Folgers is sendign five people home this holiday season to visit with family and friends. All you have to do is tell Folgers "What's the best part of wakin' up at home for the holidays with Folgers Coffee?". Click here for more details and to enter. Contest ends at Noon ET on November 30, 2010.

Foodie News - The Pioneer Woman

I've enjoyed following The Pioneer Woman over the past few years. If you've never checked out her great blog, now is the perfect time. I'm excited to spread the news about an upcoming episode of Food Network's Throwdown with Bobby Flay.

Ree Drummond, known by most as The Pioneer Woman, is appearing in a special Thanksgiving themed episode of Food Network’s Throwdown with Bobby Flay on Wednesday, November 17th, at 9pm/8c (check local listings). The best part? This episode was filmed on location at Ree’s ranch! I can't wait to see The Pioneer Woman's kitchen up close! Be sure to tune in next week to see the two go head-to-head in the ultimate Thanksgiving showdown.

Foodie News - Holiday Highlights - Food Network

**FOOD NETWORK 2010 NOVEMBER AND DECEMBER HOLIDAY HIGHLIGHTS**
FOOD NETWORK PREMIERES 29 BRAND-NEW HOLIDAY-THEMED EPISODES
‘Dear Food Network’ Answers Top 10 Turkey Day Queries; ‘Cupcake Wars’ Returns
Celebrate with Giada De Laurentiis, Ina Garten, Sandra Lee, Melissa d’Arabian and More

NEW YORK – October 19, 2010 – This holiday season, Food Network serves up all-new daytime and primetime shows with festive recipes, entertaining ideas and more. Eight Food Network stars help solve Turkey Day conundrums in Dear Food Network: Top 10 Thanksgiving Problems Solved, the one-hour primetime special premiering Saturday, November 13th at 9pm. Iron Chef America celebrates the holidays with a festive and bubbly battle premiering Sunday, December 5th at 10pm, and popular competition series Cupcake Wars returns for a second season just in time for the holidays on Tuesday, December 7th at 9pm. “In the Kitchen” daytime favorites like Giada De Laurentiis, Ina Garten, and Claire Robinson bring in the holidays throughout November and December. Plus, FoodNetwork.com features exclusive Thanksgiving videos, entertaining tips and scrumptious holiday recipes from Paula Deen, Alton Brown, the Neelys, Tyler Florence and more. Join the conversation on Facebook and Twitter.

NOVEMBER

PRIMETIME
Highlights of primetime holiday programming are outlined below. Additionally, Food Network airs all-new holiday-themed episodes of Diners, Drive-ins and Dives, Food Feuds, Good Eats, Outrageous Food, The Best Thing I Ever Ate, Throwdown with Bobby Flay, and Unwrapped.

Dear Food Network
Premieres Saturday, November 13th at 9pm
“Top 10 Thanksgiving Problems Solved”
Food Network stars save Thanksgiving once again by answering viewer questions and dishing up fantastic recipes destined to become new family favorites. Aaron McCargo Jr., Aarón Sánchez, Alex Guarnaschelli, Chris Cosentino, Claire Robinson, Melissa d’Arabian, and Sandra Lee count down the most common Turkey Day questions as searched on FoodNetwork.com.

Food Network Challenge
Premieres Sunday, November 14th at 8pm
“Thanksgiving Family Face-Off”
Four regular families visit the Challenge studios to prove their Thanksgiving meal is the best around. A distant loved one must come to assist them cook up the feast, and one very happy family takes home $10,000.

The Next Iron Chef
Premieres Sunday, November 21st at 9pm – SEASON FINALE!
“Honor”
After a season packed with grueling challenges, only two chefs remain to battle it out for the ultimate culinary title of Iron Chef. The challengers head to New York for a Thanksgiving-themed showdown in legendary Kitchen Stadium where they face a true Iron Chef challenge: prepare five creative and delicious dishes in 60 minutes using the always-feared Secret Ingredient. In addition to the season’s three judges, the finalists also try to impress special guest judges – Iron Chefs Bobby Flay and Masaharu Morimoto. In the end, only one chef will reign supreme to earn the title of The Next Iron Chef.

Ace of Cakes
Premieres Saturday, November 27th at 10pm
“Holidays on Icing”
Charm City Cakes gets in the holiday spirit by decking the halls, sipping the eggnog and hitting the golf course. The bakery staff chops a tree, decorates ornaments and sneaks around town playing Secret Santa. Plus, Duff whips up a batch of his infamous eggnog until evil Christmas elves cause some wedding cake damage.
Food Network Challenge
Premieres Sunday, November 28th at 8pm
“Holiday Windows”
Three teams of artistic pastry chefs transform boring storefront windows into edible holiday wonderlands. The team that can create, transport and install the best holiday window display takes home a $10,000 prize.

Chopped
Premieres Sunday, November 28th at 9pm
“Yes Virginia, There Is a Chopping Block”
In honor of the holidays, the chefs stick with a seasonal theme, but gauging from the first basket, the competitors quickly learn they need to veer from tradition. In the Entrée Round, things get loosey-goosey when the chefs must butcher a big bird and use a cloyingly sweet jarred fruit. When both finalists want to use the only microwave to speed things along in the Dessert Round, some holiday bickering ensues.

DAYTIME
Highlights of daytime holiday programming are outlined below. In addition, Food Network airs all-new holiday-themed episodes of 30 Minute Meals, Barefoot Contessa, Big Daddy’s House, Cooking for Real, Giada at Home, Guy’s Big Bite, Nigella Kitchen, Paula’s Best Dishes, Sandra’s Money Saving Meals.

5 Ingredient Fix
Premieres Saturday, November 13th at 10am
“Thanksgiving”
For a five ingredient Thanksgiving, Claire shares her most favorite recipes along with a two-day breakdown of the menu, shopping list and Turkey Day tips to help everyone enjoy the holiday. In this one-hour special, she prepares an easy and delicious meal that includes a Classic Turkey in 5 along with a rich Southern Egg Gravy. Everyone loves Thanksgiving sides, so Claire makes a flaky Brie and Onion Puff and Pecan Bars to satisfy every guest at the feast.

Barefoot Contessa
Premieres Saturday, November 13th at 1:30pm
“Thanksgiving Potluck”
Ina goes back to basics on Thanksgiving pot luck parties. First, Ina prepares a fool-proof, no-stress Turkey Roulade, with easy sides like Roasted Vegetables, Cranberry Conserve, and Homemade Gravy. For dessert, Ina whips up Gingerbread Cupcakes with Orange Frosting plus a festive table setting created by Ina's new stylist Robert Ruffino.

Alex’s Day Off
Premieres Sunday, November 14th at 9:30am
“An Early Thanksgiving”
Alex celebrates an early Thanksgiving with some of her close friends featuring family traditions and some new additions. Alex grew up with family traditions like her Sugar-Cranberry Pie with a flaky homemade crust and tangy cranberry filling. The centerpiece, a golden Turkey, is paired with a Sourdough and Spicy Sausage Stuffing. Plus, a Stovetop Green Bean Casserole topped with fried shallots.

Dessert First with Anne Thornton
Premieres Sunday, November 14th at 12pm
“Thanksgiving Desserts”
Anne transforms traditional Thanksgiving desserts with a unique and indulgent touch. She starts with scrumptious Pumpkin Maple Pecan Cheesecake baked with crumbled graham crackers, nutmeg and maple syrup. Filled with thinly-sliced Golden Delicious apples, Anne’s impressive Cheddar Cheese Apple Pie serves as a mouth-watering Turkey Day option.

Ten Dollar Dinners
Premieres Sunday, November 14th at 12:30pm
“Thanksgiving”
Melissa d'Arabian gets creative with classic Thanksgiving dishes to prepare an entirely new dinner menu to use up all those leftovers. Crunchy and cheesy Turkey Taquitos make the perfect salty foil for sweet and tangy Cranberry Salsa. For dessert, baked Sweet Potato Empanadas get a dusting of cinnamon-sugar and a dollop of creamy yogurt.

DECEMBER

PRIMETIME

Iron Chef America
Premieres Sunday, December 5th at 10pm
“Garces vs. Lata”
The Chairman celebrates the holiday season with a festive battle. Charleston, S.C. chef Mike Lata of FIG (Food is Good) enters Kitchen Stadium to take on Iron Chef Jose Garces. Will Chef Lata's food be impressive enough to topple the towering Iron Chef Garces?

The Best Thing I Ever Made for the Holidays
Premieres Monday, December 6th at 9pm
From succulent juicy prime rib to sweet delicious butter tarts and a sizzling crispy rack of pork, Food Network stars Cat Cora, Aarón Sánchez, Ted Allen and more welcome viewers into their homes while they create mouth-watering dishes for the holidays.

Cupcake Wars
Premieres Tuesday, December 7th at 9pm – SEASON PREMIERE!
In the season two premiere, four talented cupcake bakers from across the country vie for the chance to take home $10,000 and have their decadent displays featured at a star-studded holiday tree lighting ceremony in the heart of Hollywood.

Food Network Challenge
Premieres Sunday, December 19th at 8pm
“Sugar Destinations”
Four top pastry chefs board a seven-day cruise to four ports of call. The competitors must design a colorful sugar and candy showpiece inspired by shore excursions found at each destination. Then the chefs visit Food Network Challenge studios and attempt to create their sugar showpiece in hope of winning $10,000.

DAYTIME

5 Ingredient Fix
Premieres Saturday, December 4th at 10:30am
“Posh Potluck”
For the ultimate pot-luck menu, Claire serves up scrumptious dishes such as a warm and thick Butternut Squash Soup. She also prepares a sweet and tender Roasted Chicken with Pomegranate Molasses that pairs perfectly with Rice Pilaf. For a decadent dessert, Claire makes her Chocolate Truffles sure to satisfy even the pickiest of guests.

Down Home with the Neelys
Premieres Saturday, December 4th at 11am
“Holiday Time”
It's 'Holiday Time' in Tennessee, and the Neelys share the food wealth with some near and dear senior citizens. Their flavorful Grilled Holiday Honey Ham pairs perfectly with two scrumptious sides of Roasted Asparagus with Mustard Vinaigrette and Crumbled Feta and garlicky Holiday Wreath Rolls. Finally, everyone gets a pair of melt-in-your-mouth Gingerbread Cookies.

Secrets of a Restaurant Chef
Premieres Saturday, December 4th at 12:30pm
“The Secrets to Standing Rib Roast”
Anne pulls out all the stops with an impressive menu perfect for the holidays. Standing Rib Roast makes a mouthwatering centerpiece, and cheesy Smashed Potato Gratin adds a creamy and indulgent touch. Molten Chocolate Cake with Crushed Candy Cane serves as a festive twist on a classic crowd-pleaser.

Giada’s Family Christmas
Premieres Saturday, December 4th at 1pm
Giada and her family celebrate the holidays at Aunt Raffy's house in Aspen where fun-filled days in the snowy mountains end with family meals and amazing food. In the one-hour special, they prepare a delicious Straccoto (Italian Pot Roast), and a honey Italian Struffoli for a sweet dessert. To start the morning off right, the family makes a special holiday French Toast that will keep everyone full of good cheer throughout the day.

Semi-Homemade with Sandra Lee
Premieres Sunday, December 5th at 11:30am
“White Christmas”
Sandra and her sister prepare a holiday feast to make the winter days sparkle. Sandra begins the festive menu with a Macadamia Nut Crusted Goat Cheese and cooks up Pork Crown Roast with Royal Glaze and an amazing Roasted Parsnip Medley. They whip up 'Snowy' Angel Food Cakes for dessert and White Chocolate Egg Nog for cocktail time.

Dessert First with Anne Thornton
Premieres Sunday, December 5th at 12pm
“Anne’s Christmas”
Tis’ the season to eat dessert first! Anne whips up the perfect Christmas dessert menu starting with Chocolate Peppermint Ice Cream Cake, a cool and delectable treat filled with crushed peppermint candies and topped with a luscious chocolatey glaze. Then, Anne prepares three easy and edible holiday gifts: Russian Tea Cakes featuring salted pecans and a dusting of powdered sugar, Fabulous Fudge packed with chocolate chips, and festive Christmas Cookies with a super simple icing!

Mexican Made Easy
Premieres Saturday, December 11th at 9:30am
“My Favorite Holiday Dishes”
Marcela shares some of her holiday favorites like a flavor-packed Avocado and Cilantro Mousse. Spicy and tangy Roasted Pork Loin with Pineapple Glaze pairs perfectly with Marcela’s rice with ancho chiles and pine nuts. To round out this tasty menu, she prepares an Easy Mexican Chocolate Soufflé.

Barefoot in London
Premieres Saturday, December 11th at 1pm
Ina Garten explores the London food scene in a dazzling all-new one hour holiday special. Inspired by her delicious discoveries, Ina conjures up a savory Sausage and Mash, mouth-watering Iberico Ham and Figs, and a refreshing Middle Eastern Salad. To top off the meal, she makes sweet Chocolate Bark.

Foodie News - Food Network November 2010 Highlights

**All Times ET/PT**
**FOOD NETWORK NOVEMBER 2010 HIGHLIGHTS**

Food Network Crowns ‘The Next Iron Chef’ – Winner’s First Battle Ensues in Kitchen Stadium
Primetime: Tom Pizzica Exposes ‘Outrageous Food’ and Guy Fieri Finds the Ultimate ‘Tailgate Warrior’
FoodNetwork.com Gears Up for Thanksgiving with Alton Brown and Paula Deen Online Exclusives

NEW YORK – October 21, 2010 – This fall, Food Network launches an Outrageous new primetime series, crowns ‘The Next Iron Chef’, and prepares for Thanksgiving with festive holiday recipes and online exclusives. Beginning Friday, November 5th at 10pm, “Big Chef” Tom Pizzica, season six finalist from The Next Food Network Star, takes on a new challenge in his primetime series Outrageous Food – uncover out-of-this-world dishes from across the country. Guy Fieri’s hunt for the ultimate tailgate champ concludes in the finale of Tailgate Warriors with Guy Fieri on Wednesday, November 10th at 10pm. As the heated season winds down, Food Network’s search for The Next Iron Chef comes to a thrilling and rewarding end on Sunday, November 21st at 9pm as the season three winner takes on the ultimate culinary title of “Iron Chef.” With no time to waste, the winner endures his or her very first battle in Kitchen Stadium on Sunday, November 28th at 10pm. Plus, FoodNetwork.com features exclusive Thanksgiving videos, entertaining tips and scrumptious holiday recipes from favorites like Paula Deen, Alton Brown, the Neelys, Tyler Florence and more. Join the conversation on Facebook and Twitter.

THE NEXT IRON CHEF – SEASON 3

The Next Iron Chef
The fiercest season-to-date concludes with the final three episodes. The winner claims the ultimate culinary title: Iron Chef. Additionally, FoodNetwork.com gives fans an exclusive look at Kitchen Stadium and the chance to win a one-of-a-kind prize with ‘Behind-the-Scenes Sweepstakes.’ The winner receives a trip to New York City for a tour of Kitchen Stadium and seats at an upcoming Iron Chef America battle.

Premiering Sunday, November 7th at 9pm
“Inspiration”
Host Alton Brown and the Chairman welcome the remaining five chefs to Las Vegas on the CityCenter promenade and present them with a test of inspiration. World-champion pastry chef Jean-Phlippe Maury meets the contestants in a pastry kitchen with his dessert showpiece collection and reveals chocolate as their secret ingredient. The contenders must then create a wedding-worthy chocolate dessert. For the Chairman’s Challenge, the chefs prepare a buffet inspired by the modern Las Vegas surroundings in just three hours, with the threat of a double elimination adding to the pressure.

Premiering Sunday, November 14th at 9pm
“Seduction”
Stress levels skyrocket as the remaining chefs face the test of seduction. In the Secret Ingredient Challenge, the competitors find themselves at the bar inside Jean-Georges Steakhouse at the Aria Hotel where they have 30 minutes to create a cocktail and snack using liquor that seduces the judges’ taste buds, including guest judge Charlotte Voisey, a renowned mixologist. Next, the chefs meet host Alton Brown in a posh Sky Villa on Aria Hotel’s 59th floor for the Chairman’s Challenge. They have only 90 minutes to create an elaborate three-dish meal using luxurious ingredients gathered from restaurants in the hotel. Two chefs leave in an intense double elimination, and the last two standing prepare for the final battle in Kitchen Stadium.

Premiering Sunday, November 21st at 9pm – SEASON FINALE!
“Honor”
After a season packed with grueling challenges, only two chefs remain to battle it out for the ultimate culinary title of Iron Chef. The challengers head to New York for a Thanksgiving-themed showdown in legendary Kitchen Stadium where they face a true Iron Chef challenge: prepare five creative and delicious dishes in 60 minutes using the always-feared Secret Ingredient. In addition to the season’s three judges, the finalists also try to impress special guest judges – Iron Chefs Bobby Flay and Masaharu Morimoto. In the end, only one chef will reign supreme to earn the title of The Next Iron Chef.
SERIES PREMIERES

Outrageous Food
Premieres: Friday, November 5th at 10pm
In Outrageous Food, “Big Chef” Tom Pizzica, season six finalist from The Next Food Network Star, is on a quest to unearth the most jaw-dropping, eye-popping, occasionally heart-stopping foods in the country – dishes that give “outrageous” a whole new meaning. From the oversized and absurdly spicy to the ridiculously pricey and the blatantly bizarre, Tom learns the secrets of these out-of-this-world eats from the chefs at all the locales. Years of experience working in kitchens coupled with his every-guy likeability, sharp wit, and appetite for bold food, Tom Pizzica takes Outrageous Food to new heights.

Premiering Friday, November 5th at 10pm
“The 72-Inch Burrito”
For a colossal-sized meal, Tom Pizzica visits Gus’ Mexican Cantina in Franklin, Wis., to help serve up the six-foot burrito smothered in cheese and topped with all the Mexican fixings imaginable. Next stop: Chicago’s Dog House in Chicago, a hot dog joint that redefines this classic with an alligator corn dog for the truly adventurous type. For his last stop, Tom goes to New York’s Wall Street Burger Shoppe, where tasty and expensive Kobe beef burgers come topped with black truffles, foie gras, and real gold.

Premiering Friday, November 12th at 10pm
“The Chocolate Pizza”
First up on this outrageous tour, Tom Pizzica heads to Minneapolis to hit up Burger Jones, a local favorite that challenges customers to eat a massive burger piled high with everything from grilled cheese sandwiches to chicken fried bacon. Then, he’s off to Chipshop in Brooklyn, N.Y., a fish and chips, deep-frying Mecca to fry up things like pizza and even bagels with lox. Lastly, he checks out Pizza Doctors in La Crosse, Wis., where they top pies with everything from spaghetti to breakfast cereal and even serve up sweet chocolate pizza dough covered with candy

Premiering Friday, November 19th at 10pm
“The Knishwich”
Tom Pizzica builds the “Ultimate New Yorker” at Lansky’s Deli in New York, a seven pound deli sandwich with corned beef and pastrami packed between a potato knish instead of bread. At Feast in Houston, Texas, he tries heart, brain black pudding and pig face at this “nose to tail” joint. For dessert, Tom heads to Dania Beach, Fla., where a crowd of school kids help make and taste the jumbo-sized sundaes served at Jaxson’s Ice Cream Parlor.

Premiering Friday, November 26th at 10pm
“Rattlesnake Pierogies”
Tom Pizzica visits Bartolini’s, an Italian restaurant in Midlothian, Ill., that challenges customers to eat a ten-pound meatball sandwich in one sitting. Then, at Church Brew Works in Pittsburgh, Pa., Tom learns an untraditional recipe for stuffing pierogies with rattlesnake and he tries some of the dishes they make with beer brewed on site. On his last stop, Tom finds Randy’s Premier Pizza in St. Paul, Mich., which challenges patrons to eat a four-foot pizza for a cash prize.

FEATURED SPECIALS

Tailgate Warriors with Guy Fieri
Guy Fieri (Diners, Drive-ins and Dives, Guy’s Big Bite) continues his search for the top “tailgate warriors” as the remaining tailgating teams compete at NFL stadiums across the country. Each week, two teams must create two appetizers, one entrée, two sides and one dessert in an hour. They will be judged by a three-person panel and scored based on taste, creativity, difficulty, and presentation. The two highest-scoring teams move on to the championship round.

Premieres: Wednesday, November 3rd at 10pm
In this round, Guy Fieri brings his culinary battle royale to The Bayou, as tailgaters representing the Minnesota Vikings take on the team from the New Orleans Saints at the Louisiana Superdome. Judges include: Maile Carpenter, Editor-in-Chief of Food Network Magazine; Eddie George, former NFL Pro-Bowler; and Ray Lampe, “Dr. BBQ.”

NEW EPISODES
Aside from new series and seasons, Food Network premieres all-new episodes of its popular primetime and daytime shows.

Primetime: Chopped, Diners, Drive-ins and Dives, Food Feuds, Food Network Challenge, Good Eats, Private Chefs of Beverly Hills, The Best Thing I Ever Ate, Throwdown with Bobby Flay, Unwrapped

Daytime: 5 Ingredient Fix, 30 Minute Meals, Alex’s Day Off, Barefoot Contessa, Big Daddy’s House, Cooking for Real, Dessert First with Anne Thornton, Down Home with the Neelys, Giada at Home, Guy’s Big Bite, Mexican Made Easy, Nigella Kitchen, Paula’s Best Dishes, Sandra’s Money Saving Meals, Secrets of a Restaurant Chef, Semi-Homemade with Sandra Lee, Ten Dollar Dinners

Iron Chef America
The heat rises in Kitchen Stadium as the American Iron Chefs face off against fierce new competitors.

Premieres Sunday, November 7th at 10pm
“Garces vs. Lee”
Kentucky’s Chef Edward Lee of 610 Magnolia challenges Iron Chef Jose Garces to an intense culinary battle in Kitchen Stadium. Will Chef Lee’s contemporary take on American cuisine earn him a win over Iron Chef Garces, or will he leave with a bitter taste of defeat in his mouth?

Premieres Sunday, November 21st at 10pm
“Flay vs. Greenspan”
Los Angeles chef (and season two competitor on The Next Iron Chef) Eric Greenspan of The Foundry on Melrose goes up against Iron Chef Bobby Flay. Will Chef Greenspan wow the judges with his culinary creations or feel the fiery flames of defeat at Iron Chef Flay's hands?

Premieres Sunday, November 28th at 10pm
“The Next Iron Chef Season 3 Winner vs. RJ Cooper”
Washington D.C. chef RJ Cooper of Rogue 24 enters Kitchen Stadium to be the first challenger ever to face the newest Iron Chef. Will Chef Cooper take advantage of first-time jitters, or will he help the new Iron Chef kick off a reign of domination?

Turkey Pastrami Casserole

The inspiration for this casserole came from a Reuben dip I tried at a party.  It was so good, everyone was wanting to know who made the Reuben casserole!  Have you ever tried turkey pastrami?  It’s actually very flavorful, but a little goes a long way.  I was trying to think of something to do with the leftovers when I remembered the Reuben dip and decided to use the pastrami in place of corned beef. 

Turkey Pastrami Casserole

1 cup sliced & chopped turkey pastrami

1 medium onion, chopped

1 can (16 oz) sauerkraut, drained

1/2 cup ketchup

1/4 cup Kraft miracle whip

2 tablespoons sweet pickle relish

4 slices provolone cheese

1/4 teaspoon coarse ground pepper

Pre-heat oven to 350 degrees.  Combine pastrami, onion, kraut, ketchup, miracle whip, and relish.  Mix well and pour into large casserole dish.  Top with cheese slices and sprinkle with pepper.  Bake 30-35 minutes or until cheese begins to brown.