1. Heat a large cast iron frying pan with 2 tbs. butter and 2 tbs. olive oil.
2. Add the chopped celery, onion and parsley; sauté until the onion is softened and the celery cooks down a bit.
3. Add the sausage, sage and raisins and continue to sauté until the sausage is cooked.
4. Add the cubed bread a little at a time tossing and incorporating; while slowly adding the broth a little at a time; season with the salt and pepper.
5. Butter a casserole dish and add the stuffing. Finish the dish off with a few pats of butter and sprinkle with the Parmesan cheese.
6. Preheat Oven 350 degrees.
7. Bake for 25 – 30 minutes.

Cranberry Chutney:

1. Combine all of the above in a bowl and toss with the chopped walnuts; chill and serve.
2. Preheat Oven 350 degrees F.
3. Clean the turkey breast.
4. Rub the turkey breast down with the lemon wedge and salt.
5. Place the turkey breast in a baking pan.
6. Mix the seasonings for the rub in a small bowl and add the butter. Rub the turkey down with the butter and seasonings.
7. Fit the sage leaves under the turkey skin.
8. Place two cups of water in the baking pan.
9. Bake the turkey 20 minutes per pound, approximately 3 hours, or until the juices run clear.
10. Preheat Oven 350 degrees F.
11. Place the pumpkin in a large bowl. Add the eggs, milk, sour cream, sugar, cinnamon, salt, ginger and cloves. Mix together until smooth and creamy.
12. Divide between the pie shells evenly; do not overfill the pie shells.
13. Bake 45 - 55 minutes or until the toothpick test in the center comes out clean.
14. Let the pie cool for at least one hour then serve or refrigerate until ready to serve.