Low Country Boil(May Prepare Ahead. Serves 4.) - cooking recipe

Ingredients

small new potatoes (4 per person)
corn-on-the-cob (1 ear per person, cut in half)
seafood seasoning bag (either 1 bag or loose seasoning tied in cheesecloth)
Hillshire Farm Polish sausage (1/4 lb. per person)
unpeeled headless green shrimp (1/3 lb. per person)
2 (6 oz.) pkg. long-grain and wild rice mix
1/4 c. butter
8 oz. Canadian-style bacon, diced
1/2 c. sliced green onion
2 cloves garlic, minced
1/4 c. dry white wine (optional)
1/4 c. chopped fresh parsley
1/3 c. chopped walnuts or pecans
1 tsp. salt
1/4 tsp. pepper
1 (14 to 16 lb.) whole turkey
1 (4 lb.) corned beef brisket
3 medium onions, sliced
3 cloves garlic, minced
8 whole cloves
3 bay leaves
16 small to medium potatoes, pared
16 medium carrots, pared
1 large head cabbage, cut into 8 wedges
prepared mustard
1/4 c. dark brown sugar
1/4 tsp. ground cloves
Horseradish Sauce

Preparation

Place corned beef in Dutch oven; barely cover with hot water. Add onion, garlic, cloves and bay leaves.
Simmer, covered, but do not boil, one hour per pound or until fork tender.
Remove meat from liquid; add potatoes and carrots.
Cover and bring to a boil; cook 10 minutes.
Add cabbage wedges; cook 20 minutes longer or until vegetables are done.