Juicy Thanksgiving Turkey
By: Kirsten "My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!"
Cook Time: 3 Hours
Ready In: 3 Hours 20 Minutes Servings: 20 INGREDIENTS: 2 tablespoons dried parsley. 2 tablespoons ground dried rosemary. 2 tablespoons rubbed dried sage. 2 tablespoons dried thyme leaves. 1 tablespoon lemon pepper. 1 tablespoon salt. 1 (15 pound) whole turkey, neck and giblets removed. 2 stalks celery, chopped. 1 orange, cut into wedges. 1 onion, chopped. 1 carrot, chopped. 1 (14.5 ounce) can. chicken broth 1 (750 milliliter) white wine. DIRECTIONS: Preheat an oven to 350 degrees F (175 degrees C).
Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.
Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.
Truss if desired, and place the turkey into the roasting pan.
Pour the chicken broth and wine over the turkey, making sure to get some wine in the cavity.
Bring the aluminum foil over the top of the turkey, and seal.
Try to keep the foil from touching the skin of the turkey breast or legs. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.
Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Creamy Mashed Potatoes II By: AMANDA43 "Creamy mashed potatoes with ranch seasoning in them. Grandma Jan's Thanksgiving dinner mashed potatoes. For a variation, try sprinkling your favorite shredded cheese over the top before baking."
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr
Servings 16
Ingredients 8 large potatoes, peeled and cubed. 4 ounces cream cheese. 1/3 cup butter. 8 ounces sour cream. 1/2 (1 ounce) package dry Ranch-style dressing mix.
Directions Preheat the oven to 350 degrees F ( 175 degrees C).
Place potatoes in a large pot with enough water to cover.
Bring to a boil, and cook until potatoes are tender, about 10 minutes.
Drain water, and add cream cheese, butter, sour cream and ranch dressing mix.
Mash until creamy using a potato masher or electric mixer.
Spread evenly in a large baking dish.
Bake for 30 minutes in the preheated oven, until the top is golden brown.
Nutritional Information Amount Per Serving Calories: 237 | Total Fat: 9.3g | Cholesterol: 24mg
Easy Turkey Gravy By: Graden "This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy."
Prep Time: 10 Mi Cook Time: 7 Min Ready In: 17 Min Servings 28
Ingredients 5 cups turkey stock with pan drippings. 1 (10.75 ounce) can condensed cream of chicken soup. 1 teaspoon poultry seasoning. 1/2 teaspoon black pepper. 1 teaspoon seasoned salt. 1/4 teaspoon garlic powder. 1 cup milk. 1/3 cup all-purpose flour.
Directions
Bring the turkey stock to a boil in a large saucepan.
Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder.
Reduce heat to low, and let simmer.
Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps.
Return the gravy to a boil, and gradually stir in the milk mixture.
Continue to cook, stirring constantly, for 1 minute, or until thickened.
Be careful not to let the bottom scorch.
Nutritional Information
Amount Per Serving Calories: 22 | Total Fat: 1g | Cholesterol: 2mg  Tasty Green Bean CasseroleBy: ANDYKNEPPER "Delicious and easy to make variation of the bland holiday favorite. Warning: They'll make you bring it every year!"
Prep Time: 5 Min Cook Time: 35 Min Ready In: 40 Min Servings 8
Ingredients
1 (16 ounce) package frozen whole green beans, thawed. 4 slices bacon. 1/2 medium onion, chopped. 1/2 red bell pepper, seeded and diced 1/4 cup dry white wine or vermouth. 1/4 cup milk. 2 tablespoons butter. 1 (10.75 ounce) can condensed cream of mushroom soup. 1 tablespoon soy sauce. salt and pepper to taste. 1/2 cup shredded mozzarella cheese. 1/2 cup canned French fried onions.
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Fry bacon in a skillet over medium-high heat until crisp.
Drain on paper towels, crumble, and set aside.
Drain most of the bacon grease from the pan, and place over medium heat.
Add the onions and bell pepper; cook and stir until tender.
Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.
Mix in the butter, milk, soup, and soy sauce.
Season with salt and pepper.
Stir in the green beans and bacon until evenly coated.
Fold in cheese, then transfer to a 9x13 inch baking dish.
Sprinkle with French fried onions.
Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.
Nutritional Information
Amount Per Serving Calories: 225 | Total Fat: 15.4g | Cholesterol: 18mg
Fruit Salad Recipe with Balsamic Dressing
by Jennifer Meier "This Fruit Salad recipe is one that I like to serve for lunch with a cheese plate. Together, the cheeses and the fruit salad are a simple but delicious and satisfying combination.
The dressing calls for balsamic reduction, which is balsamic vinegar that has been reduced into a thicker, sweeter vineger. If you can't find it at the store, you can reduce a Tablespoon of regular balsamic vinegar over low heat until it reduces by half and the consistency becomes syrupy. You'll be surprised by how a light drizzle of this dressing really makes the fruit flavors explode."
Serves: 4
Ingredients: 1 Asian pear. 2 Bartlett pears. 1 green apple. 1 red apple. 1 Fuyu persimmon. 12 figs. 1 medium sprig of
purple grapes. 1 pomegranate. 1 tsp olive oil. 1/4 tsp balsamic reduction. 2 grinds black pepper. 1/4 tsp sea salt
Preparation: Leaving the peels on, slice pears and apples into wedges.
Peel the persimmon with a knife, then cut into wedges.
Slice the figs into quarters.
Slice the pomegranate into quarters.
Over a small bowl, squeeze each quarter so the seeds fall into the bowl and juice drains out of the fruit.
Add olive oil, balsamic reduction, black pepper and sea salt to the bowl with the seeds and juice and whisk together with a fork.
In a large bowl, combine pear, apple, persimmon and fig wedges with the grapes.
Drizzle the pomegranate dressing over the fruit and gently mix.
And last but not least, no Thanksgiving would be complete without a Costco Pumpkin Pie.
"You just can't beat it for just $5.00 and some change:-):
HAPPY THANKSGIVING!
Thanks to... | 
Novem
