Chef Tee’s Sautéed Norland Potatoes

Serves 2 to 4Norland potatoes
Prep time: 15 minutes; cooking time: 10-to-15 minutes

  • 4 Norland potatoes, cut into ¼ -inch slices w/skins (can substitute small Red Bliss potatoes)
  • Hickory Smoked Bacon Gourmet Dip Mix to taste
  • ¼ cup onions, sliced
  • ¼ cup vegetable oil
  • Red Wine & Garlic Turkey Sausage


  1. In medium skillet, heat oil over medium-high heat; add potatoes, onions; cook until potatoes start to brown, most of oil evaporates (about 5 minutes).
  2. Use rubber spatula to flip over potato mixture every few minutes, so potatoes don’t stick together (may need to add 1-to-2 Tbsps. oil to prevent sticking).
  3. Add Hickory Smoked Bacon Gourmet Dip Mix ; cook until potatoes are browned, tender (not mushy).
  4. Serve w/cooked Red Wine & Garlic Turkey Sausage (can substitute your favorite sausage).

Chef Tee’s Mushroom Stuffing

Serves 4 to 6S n p logo
Prep time: 10 minutes ; cooking time: 10-to-15 minutes

  • 2 Tbsps. canola oil
  • 2 Tbsps. butter, unsalted
  • ¼ cup white or yellow onion, diced
  • ¼ cup celery, diced
  • 2 cups day old bread, diced and toasted
  • ¼ to ½ cup chicken broth
  • 1 Tbsp. dried thyme
  • Salt & Pepper
  • 2 cups sliced shitake mushrooms
  • 1 egg


  1. Heat canola oil, butter in large sauté pan over medium heat.
  2. Add onions, celery, mushrooms; cook until mushrooms slightly browned.
  3. Add bread; stir; make sure bread is coated; cook until bread slightly toasted.
  4. Add in chicken broth, egg; stir to combine—mixture should be moist and easy to spread.
  5. Stir in dry thyme, season w/Salt & Pepper to taste.
  6. Cool; set mixture aside.