Good Life, Good Food: Thanksgiving feast

      Chef Bud Andersen appears on the Panhandle's number one morning show each Monday morning.

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipes for Herb Crusted Turkey Breast and Pumpkin Dressing

      Herb Crusted Turkey Breast

      3-4 lb turkey breast

      2 C mayonnaise

      1 Tblspn McCormick sage

      1 tsp McCormick rosemary

      1 tsp McCormick basil

      1 tsp roasted garlic cloves crushed

      1 Tblspn lemon zest

      1 tsp McCormick coarse ground black pepper

      Kosher salt to taste

      Mix all ingredients thoroughly into the mayonnaise. Pat dry the turkey breast well with paper towels. With your hands (wear latex gloves) smear and cover the turkey breast completely in the mayo mixture. In a roasting pan, add 2 cups of water, place the breast in the roasting pan and cover with film and foil. Bake for 1 hour at 350 degrees, uncover and let roast and brown for 20 to 30 minutes. Cook to an internal temperature of 145 to 160 degrees for a moist flavorful turkey breast.

      For pan drippings for gravy, add water or wine to the bottom of your roasting pan and deglaze the bottom of the roasting pan.

      Pumpkin Dressing

      6 celery stalks

      2 to 3 Gala apples, seeded and chopped

      2 medium onions/chopped, divided

      Salt and Pepper

      6 pumpkin muffins, crumbled

      ½ C sunflower seeds

      2 tblspn poultry seasoning

      1 Tblspn ground cinnamon

      1 Tblspn of ground sage

      6 Cups chicken stock

      Preheat oven to 450 degrees F.

      While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, celery, apple, 1/2 of the onion, Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning, sage and cinnamon then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.

      Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.

      Tidbit: An ice cream scoop is an easy way to portion out stuffing on dinner plates.