Introducing the Turn Services Staff Cookbook – a delectable collection that showcases the
culinary talents of our incredible team! As we come together to share our favorite recipes this
holiday season, we celebrate the combined efforts of our teamwork throughout the year. From
family traditions to innovative creations, this cookbook is a testament to our diverse community
and the power of collaboration that drives our organization. Join us in savoring the unique
flavors of our community and discover some of the best holiday dishes. Bon appetit!

Sweet Potato Casserole: Gregory Davis
This sweet potato casserole is Greg’s favorite Thanksgiving treat. “I look forward to making this
delicious dish and sharing it with my friends and family every year,” says Greg.

Sweet Potatoes:
● 4 cups peeled, cubed sweet potatoes
● 2 large eggs, beaten
● ½ cup white sugar
● ½ cup milk
● 4 tablespoons butter, softened
● ½ teaspoon vanilla extract
● ½ teaspoon salt

Pecan Topping:
● ½ cup packed brown sugar
● ⅓ cup all-purpose flour
● 3 tablespoons butter, softened
● ½ cup chopped pecans


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook
    over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
  3. Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk,
    butter, vanilla, and salt; mix until smooth. Transfer to a 9×13-inch baking dish.
  4. Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry
    cutter until mixture is coarse and looks like peas; don’t overmix. Stir in pecans. Sprinkle topping
    over sweet potato mixture.
  5. Bake in the preheated oven until the topping is lightly browned, about 30 minutes.

Cheesy Potatoes Au Gratin: Kaitlin Lowe
This is Kaitlin’s favorite recipe for just about any holiday. “They are my favorite part of the holidays. My
family and I look forward to them all year—they’re that good!,” she says.

Ingredients (for 10 side dish servings):

● 1 bunch of fresh thyme
● 1 tablespoon of black peppercorns
● 1 dried bay leaf
● 3 pounds of boiling potatoes (e.g., Yukon Gold), peeled and sliced crosswise into 1/8-inch thick rounds
● 2 tablespoons of sea salt
● 5 cloves of garlic, peeled and smashed with the back of a knife
● 4 cups of heavy cream
● 1/4 cup of freshly grated horseradish
● 1 1/2 cups of coarsely grated Parmesan cheese


  1. Position the oven rack in the middle and preheat to 400°F.
  2. Thoroughly grease a 2 1/2- to 3-quart gratin dish or any other shallow baking dish.
  3. Create a bouquet garni by wrapping thyme, peppercorns, and the bay leaf in a 6-inch square of cheesecloth and securing it with kitchen string.
  4. In a sturdy, 6-quart saucepan, combine the potatoes, bouquet garni, salt, garlic cloves, and cream. Place it over medium heat and bring it to a boil. Reduce the heat to low and let it simmer, uncovered, until the potatoes can be pierced with a fork, approximately 10 minutes. Using a slotted spoon, remove the bouquet garni and garlic, and discard them. Stir in the horseradish.
  5. Spread the potato mixture in the buttered dish and sprinkle it with the grated cheese. Bake until the top turns golden brown and the potatoes become tender, about 30 to 40 minutes. Allow it to rest for 15 minutes before serving.

Cajun Stuffed Bell Peppers: Darryion Osborne
“There’s nothing I love more than a home cooked meal,” said Darryion Osborne. Her favorite recipe in
her family are these stuffed bell peppers with a New Orleans twist.


● 1 tablespoon olive oil
● 1 small onion, finely chopped
● 1 stalk celery, chopped
● 1 small green bell pepper, chopped
● 1 clove garlic, minced
● 1 tablespoon chopped fresh parsley
● 1 teaspoon Creole seasoning
● 1 teaspoon file powder
● Salt and ground black pepper to taste
● 1 ½ pounds ground beef
● ¾ pound cooked ham, finely chopped
● 1 pound baby shrimp
● 1 (16 ounce) package unseasoned dry bread stuffing mix
● 6 large green bell peppers, halved and seeded
● 1 cup plain bread crumbs


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
  3. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in the stuffing mix.
  4. Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in an ungreased baking dish. Bake in a preheated oven for 1 hour.

Brasileirao Potato Salad Recipe: Art Yves
When Art Yves gets invited to a potluck, he’s already dreaming about making and eating his all-time favorite potato salad recipe. Whether it’s for a holiday meal or a great midday snack, this potato salad is a tasty treat.

Ingredient prep

● Potatoes: Choose waxy or all-purpose potatoes (e.g., Yukon gold for a buttery texture). Wash, peel, and cut them into 1-inch cubes.
● Seasonings, Spices, and Herbs: Salt, black pepper, apple cider vinegar, mayonnaise, fresh lime juice, fresh garlic, white onion, fresh mint, fresh cilantro or parsley, and green onions.
● Olives: Kalamata olives (green olives can be used as a more common).
● Hard-Boiled Eggs (optional): Chop them before adding to the salad.


● 2.2 pounds potatoes well washed, peeled, and cut into 1-inch cubes, about 1 kg
● 1 pinch salt/ground black pepper: enough to taste
● 1 tablespoon apple cider vinegar
● 1 cup mayonnaise
● 4 tablespoons fresh lime juice
● 1 clove garlic minced and mashed into a paste
● 1⁄4 large white onion finely grated
● 1⁄2 cup good-quality chopped olives
● 2 tablespoons chopped fresh mint
● 3 tablespoons chopped cilantro or parsley (optional)
● 3 tablespoons chopped green onions plus more to garnish salad
● 2 large, hard-boiled eggs chopped (optional)


  1. Boiling the Potatoes: Place the potato cubes in a large pot with enough water to
    cover them over 1-2 inches. Bring the water to a boil over high heat, adding a pinch of
    salt, and then reduce the heat to medium-low.
  2. Cook for approximately 8-10 minutes or until the potatoes are fork-tender. Drain in a colander without rinsing.
  3. Preparing the Potatoes: Transfer the cooked potatoes to a large bowl and drizzle them with vinegar. Set aside and allow them to cool completely.
  4. Making the Mayo Mixture: In a separate large bowl, combine mayonnaise, fresh lime juice, minced garlic, grated onion, chopped olives, fresh mint, cilantro (or parsley), green onions, salt, and pepper to taste. If desired, include the chopped hard-boiled eggs (if using eggs, mix in an extra 1⁄4 cup of mayo).
  5. Combining Potatoes and Mayo Mixture: Add the cooled potato cubes to the mayo mixture, gently stirring to combine the ingredients. Cover the bowl and chill the salad for 1 to 2 hours or more before serving.
  6. Garnishing: Before serving, garnish the top with whole olives and chopped green onions.
    Enjoy your flavourful potato salad!

File Gumbo: Darlene Valdez
Darlene shares that for her, holidays are all about family. However, this also includes cherished
family recipes including her mother’s delicious “File Gumbo.”

● Ham seasoning, Stew meat
● Smoke sausage, and Hot sausage
● Shrimp
● Crabs
● Oysters
● File Powder and desired Seasoning
● Flour, oil, butter
● Onions
● Bouillon cubes


  1. Make soup with flour and oil until dark brown
  2. Saute seasoning into the roux with lots of onions
  3. Brown all ingredients except the seafoods
  4. Put everything into the pot, except for the seafood
  5. Add bay leaves, basil, and 2 chicken bouillon cubes
  6. Add water, cook until tender
  7. Add seafood, and cook until done
  8. Spin grease off the top, Turn off and add file powder a little at a time
  9. Stir until a point of desired consistently, not too thick or thin
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