Chef Jolie Oree-Bailey Whips Up a Thanksgiving Dinner


Chef Joliee is the owner of Low Country Quisine.


1                      12-pound whole turkey

1                      medium yellow onion, chopped

1                      stalk of chopped

1                      large carrot chopped          

1lb                   softened unsalted butter

¼ cup             chopped Italian Parsley

¼ cup             chopped cilantro

1 Tbsp            ground sage

1 Tbsp            garlic powder

¼ cup             seasoned salt

1 Tbsp            black pepper

2 cups            chicken stock



Preheat oven to 325 degrees F.

Wash the turkey inside and out then pat dry and place in a roasting pan. Fill the inside cavity with the half of the chopped vegetables and set aside.

In a small bowl add softened butter, garlic powder, herbs, ground sage, seasoned salt, and black pepper. Rub the butter mixture over the entire turkey and underneath the breast skin. Pour water into the bottom of the roasting pan along with the remaining chopped vegetables and cover. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (baste every 45 mins with melted butter). During the last 15 minutes, remove the foil, baste one last time and turn the oven up to 375 degrees.  This will allow the skin to brown and crisp! Remove bird from oven, and allow to stand for about 30 minutes before carving.




1                      roasted poblano pepper, seeded and chopped

1                      roasted jalapeno pepper, seeded and chopped

2 Tbsp             all-purpose flour

2 Tbsp            unsalted butter

3 cups             chicken stock

1 tsp                salt

1tsp                 cumin

1 tsp                white pepper

1 tsp                cayenne pepper




Heat butter in a medium sauce pan on medium high heat. Add chopped peppers and sauté for 5 mins, stirring occasionally.  Whisk in flour and stir continuously until browned. This should take 7-8 minutes.  Careful not to burn the flour! 


Next, slowly whisk in the chicken stock until desired consistency is reached.  Finally, add the salt, cumin, white pepper, cayenne pepper and enjoy!





1 ½ lb.           chorizo

1                     medium onion, diced

1                     medium carrot, diced

1                     celery stalk, diced

2                     garlic cloves diced

1 Tbsp.          cumin

1 tsp              sugar

8 cups           crumbled cornbread

2 cups           bread, toasted and cubed

2 cups           cold mushroom cream sauce*

1 cup             chopped cilantro

2 cups           chicken stock        


Preheat oven to 350 degrees


Heat a large non-stick skillet over medium heat and cook the chorizo. Using a spoon break up the chorizo and stir occasionally as it cooks about 5 minutes. Next add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. In a medium bowl add crumbled cornbread, cubed bread and then fold in the chorizo.


After bread and chorizo are incorporated, fold in the mushroom cream sauce, half of the cilantro. Slowly pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.


Butter a small casserole dish. Spread dressing in an even layer. Bake until it's heated through and lightly browned on top, about 30 minutes. Serve right away and garnish with the cilantro!


*Mushroom cream sauce can be subbed with Condensed Cream of Mushroom Soup.


© 2018 WFAA-TV


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment