Smoked Turkey, Smoked Maple Bacon & Sausage Dressing with Cranberry Sauce, Smoked Mac, Yams, and Smothered Cabbage & Collard Greens

Ingredients:

For the Smoked Turkey:

• 1 whole turkey (12-14 pounds)
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Salt and pepper to taste

For the Smoked Maple Bacon & Sausage Dressing:

• 1 pound smoked maple bacon, diced
• 1 pound smoked sausage, crumbled
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 cup mushrooms, sliced
• 1 cup unsalted butter
• 12 cups day-old bread, cubed
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups chicken broth

For the Cranberry Sauce:

• 2 cups fresh cranberries
• 1 cup orange juice
• 1 cup granulated sugar
• Zest of one orange

For the Smoked Mac:

• 1 pound elbow macaroni
• 4 cups sharp cheddar cheese, shredded
• 2 cups whole milk
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the Yams:

• 4 medium yams, peeled and sliced
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt to taste

For the Smothered Cabbage & Collard Greens:

• 1 small head green cabbage, shredded
• 1 bunch collard greens, stems removed and leaves chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup bacon grease or olive oil
• Salt and pepper to taste

Instructions:

For the Smoked Turkey:

1. Preheat your smoker to 250°F (120°C).
2. Rub the turkey with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Smoke the turkey for 3-4 hours or until the internal temperature reaches 165°F (74°C).

For the Smoked Maple Bacon & Sausage Dressing:

1. In a large skillet, cook the diced bacon until crispy. Remove and set aside.
2. In the same skillet, cook the crumbled sausage until browned. Remove and set aside.
3. In the skillet, sauté celery, onion, and mushrooms in butter until softened.
4. In a large bowl, combine the cooked bacon, sausage, sautéed vegetables, bread cubes, sage, thyme, salt, and pepper.
5. Pour chicken broth over the mixture and toss until well combined.
6. Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 30-40 minutes or until golden brown.

For the Cranberry Sauce:

1. In a saucepan, combine cranberries, orange juice, sugar, and orange zest.
2. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the cranberries burst and the sauce thickens.

For the Smoked Mac:

1. Cook the macaroni according to package instructions, then drain.
2. In a saucepan, melt butter, stir in flour, and cook for 2 minutes.
3. Gradually whisk in milk until smooth. Add mustard, salt, and pepper.
4. Stir in shredded cheese until melted, then combine with cooked macaroni.

For the Yams:

1. Boil yams until tender. Drain and set aside.
2. In a saucepan, melt butter and mix in brown sugar, cinnamon, nutmeg, and salt.
3. Add the yams and toss until coated.

For the Smothered Cabbage & Collard Greens:

1. In a large pot, heat bacon grease or olive oil. Add shredded cabbage and chopped collard greens.
2. Pour in chicken broth and simmer until greens are tender.
3. Stir in heavy cream and season with salt and pepper to taste.

Serve the smoked turkey alongside the smoked maple bacon & sausage dressing, cranberry sauce, smoked mac, yams, and smothered cabbage & collard greens for a delicious and hearty feast!