Recipe ingredients:

• 1/4 C. chopped onions
• 1/4 C. chopped celery
• 2 T. margarine
• 4 C. dry bread cubes
• 1/2 tsp. poultry seasoning
• 1/2 tsp. dried sage
• 1 C. diced, unpeeled apples
• 1/2 tsp. dried sage
• Freshly-ground black pepper
• 1/2 C. chicken broth

 Recipe method:

• Cook onions and celery in margarine for 5 minutes or until tender.
• Combine onions and celery with all other dry ingredients.
• Add broth and toss.
• Use to stuff Cornish game hens, chicken or turkey.

Tags: apple, stuffing, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 cup mixed fruit or fruit cocktail
• 1/2 cup mandarin oranges
• 1/2 cup pineapple bits
• 1/2 cup minature marshmallows
• 3/4 cup sour cream
• 1/4 cup maraschino cherries, halved
• 1/4 cup red seedless grapes
• Lettuce cups, optional

 Recipe method:

• Drain fruits well.
• Combine all ingredients except lettuce, mixing lightly but throughly.
• Chill well.
• Serve in lettuce cups with salad dressing, if desired.

Tags: ambrosia, salad, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1/2 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon grated orange peel
• 1/2 cup maple syrup
• 1 tablespoon butter
• 1 1/2 cups cranberries
• 3 cups sliced peeled apples
• Pastry for 2 crust 9 inch pie

 Recipe method:

• Combine first 7 ingredients.
• Cook 2 minutes, stirring until sugar dissolves.
• Add cranberries. Boil 2 minutes.
• Fold in apple slices and cool.
• Pour into pastry-lined 9 inch pan.
• Make lattice strips of pastry dough over filling. Trim edges.
• Bake at 425F 40-45 minutes.

Tags: apple, cranberry, pie, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 3 tablespoons all-purpose flour
• 1 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt
• 2/3 cup plus 1 tablespoon sugar
• 2 1/2 lb apples, peeled, cored, and each cut into 10 wedges
• 1 tablespoon fresh lemon juice
• Pastry dough
• 1 large egg, lightly beaten

 Recipe method:

• Put a large baking sheet in middle of oven and preheat oven to 425F.
• Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.
• Roll out 1 piece of dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate.
• Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.
• Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang.
• Press edges together, then crimp decoratively.
• Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar.
• Cut 3 steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet 20 minutes.
• Reduce oven temperature to 375F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more.
• Cool pie to warm or room temperature on a rack, 2 to 4 hours.

Tags: apple, pie, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 can (16 ounces) tomatoes
• 4 cups turkey broth or reduced-sodium chicken bouillon
• 2 teaspoons italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup onion chopped
• 1 cup carrots thinly sliced
• 4 cups cabbage thinly sliced
• 2 cups cooked turkey cut into 1/2-inch cubes
• 1/2 cup alphabet pasta

 Recipe method:

• In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, italian seasoning, salt, pepper, onion and carrot.
• Bring to boil.
• Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
• Add cabbage, turkey and pasta.
• Return to boil 5 to 10 minutes or until cabbage and pasta are tender.

Tags: alphabet, turkey, soup, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 package neck, heart, gizzard from turkey giblets
• 1 medium carrot thickly sliced
• 1 medium onion thickly sliced
• 1 medium celery rib thickly sliced
• 1/2 teaspoon salt
• 1 turkey liver
• 3 tablespoons fat from poultry drippings
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt

 Recipe method:

• In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling.
• Reduce heat to low. Cover and simmer 45 minutes. Add liver and cook 15 minutes longer.
• Strain both into a large bowl. Cover and reserve broth in the refrigerator.
• To make gravy, remove the cooked turkey and roasting rack from the roasting pan.
• Pour poultry drippings through a sieve into a 4-cup measuring cup.
• Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
• Pour the deglazed liquid/broth into the 4-cup measure.
• Let the mixture stand a few minutes, until the fat rises to the top.
• Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan.
• Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
• Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
• Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
• Gradually whisk in warm poultry drippings broth mixture.
• Cook and stir until gravy boils and is slighty thick.

Tags: basic, turkey, gravy, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 2 C. brown rice
• 4 C. liquid, broth from boiling the giblets and water
• 1/2 C. butter or olive oil
• 1 large or two medium onions, sliced or chopped fairly fine
• 2 bell peppers, sliced or chopped fine
• 2 stalks celery, sliced thin
• 1 head garlic, peeled and chopped fine
• 1/2 lb. mushrooms, sliced thin
• 1 large, tart apple, chopped
• 1/2 C. raisins or currants
• 2 tsp. Worcestershire sauce
• 1/2 tsp. curry
• 1 tsp. basil
• 1/2 C. chopped nuts, optional

 Recipe method:

• Cook rice in liquid until done, about 45 minutes.
• Meanwhile, saute onion, bell pepper, celery, garlic and mushrooms in butter or oil.
• When vegetables are just tender, add remaining ingredients and toss together.
• Let stand until rice is done to blend flavors. Mix with rice and stuff the bird.
• Whatever is left can be baked for 30 minutes in a casserole.

Tags: brown, rice, dressing, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 2 (10 ounce) packages frozen broccoli
• 2 (10 ounce) cans condensed cream of mushroom soup
• 2 cups minute rice
• 3/4 cup chopped onion
• 1/4 cup butter or margarine
• 1 (16 ounce) jar pasteurized processed cheese sauce
• Salt and ground black pepper

 Recipe method:

• Cook rice as directed on box.
• Saute onions in butter until golden.
• Cook broccoli as directed on package and drain.
• Mix together broccoli, soup, rice, onion, butter and cheese.
• Season with salt and pepper to taste.
• Place in a 9 by 13 inch oven proof dish.
• Bake for 30 to 40 minutes at 350 degrees.

Tags: broccoli, casserole, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices (about 6 cups)
• 2 1/4 pounds medium-size tart green apples (such as Granny Smith), peeled, quartered, cored, but crosswise into 1/4-inch-thick slices (about 6 cups)
• 3/4 cup dried currants
• Freshly grated nutmeg
• 3/4 cup pure maple syrup
• 1/4 cup (1/2 stick) butter, cut into pieces
• 1 1/2 tablespoons fresh lemon juice

 Recipe method:

• Preheat oven to 350 F.
• Cook squash in large pot of boiling salted water until almost tender, about 3 minutes.
• Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish.
• Season generously with nutmeg, salt and pepper.
• Combine maple syrup, butter and lemon juice in heavy small saucepan.
• Whisk over low heat until butter melts.
• Pour syrup over squash mixture and toss to coat evenly.
• Bake until squash and apples are very tender, stirring occasionally, about 1 hour.

Tags: butternut, squash, apples, maple, syrup, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 (10 1/2 oz.) can condensed chicken broth
• 1/4 C. lemon juice
• Grated peel of 1 lemon
• 1 can whole cranberry jelly
• Salt and pepper to taste

 Recipe method:

• After turkey has been removed from pan, skim off as much fat as possible from drippings, leaving juices and brown bits.
• Add chicken broth, lemon juice and lemon peel. Cook over medium heat until bubbly hot.
• Add cranberry jelly to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper to taste.
• This will not be a thick gravy, but it may be thickened slightly, if desired.
• Pour into a warmed gravy boat to serve with turkey and dressing.

Tags: cranberry, gravy, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 (12 pound) whole turkey, neck and giblets removed
• 1/2 cup butter, cubed
• 2 apples, cored and halved
• 1 tablespoon garlic powder
• Salt and pepper to taste
• 2/3 (750 milliliter) bottle champagne

 Recipe method:

• Preheat oven to 350F. Rinse turkey and pat dry.
• Gently loosen turkey breast skin and insert pieces of butter between the skin and breast.
• Place apples inside the turkey cavity. Sprinkle with garlic powder, salt and pepper.
• Place turkey in a roasting bag and pour champagne over the inside and outside of the bird.
• Close bag and place turkey in a roasting pan.
• Bake turkey 3 to 3 1/2 hours in the preheated oven or until the internal temperature is 180 degrees F.
• Remove turkey from bag and let stand for at least 20 minutes before carving.

Tags: champagne, turkey, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 3 C. self-rising cornmeal
• 1/4 C. all-purpose flour
• 1 T. sugar
• 1 tsp. salt
• Pinch of baking soda
• 3 C. buttermilk
• 2 eggs, well beaten
• 1 C. chopped celery
• 3/4 C. chopped onion
• 3 T. bacon drippings
• 1 3/4 C. herb-seasoned stuffing mix
• 1/2 tsp. rubbed sage
• 1 can cream of chicken soup, undiluted
• 3 C. turkey or chicken broth

 Recipe method:

• Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well. Stir in celery and onion.
• Heat bacon drippings in 10-inch iron skillet until very hot. Add 1 tablespoon drippings to batter. Mix well.
• Pour batter into hot skillet. Bake at 450 F for about 30 minutes or until bread is lightly browned.
• Crumble into large mixing bowl. Add stuffing mix and sage. Set aside.
• Place soup in medium saucepan. Gradually stir broth into soup.
• Cook over medium heat, stirring constantly until thoroughly heated.
• Pour over crumb mixture. Stir well. Spoon into well-greased 13 x 9-inch baking dish.
• Bake at 375 F for 35 to 40 minutes.

Tags: cornbread, dressing, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1/3 C. chopped celery
• 3 T. butter or margarine, melted
• 3 tangerines
• 2 2/3 C. herb seasoned stuffing mix
• 2 C. cooked wild rice
• 1/3 C. cranberries
• 1/3 C. chicken broth
• 1/4 tsp. poultry seasoning

 Recipe method:

• Saute celery in butter until tender. Set aside.
• Peel, section and chop tangerines and place in a large bowl.
• Add celery mixture, stuffing mix, wild rice, cranberries, chicken broth and poultry seasoning. Stir well.
• Spoon stuffing into cavity of turkey. Bake according to directions on turkey packaging.

Tags: cranberry, tangerine, stuffing, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 lb. chestnuts
• 1 medium onion, chopped
• 3 stalks celery or heart of 1 bunch, chopped
• 1 loaf stale bread, crumbled and moistened
• 2 T. parsley
• 1 tsp. oregano
• Salt and pepper, to taste
• 2 eggs, beaten
• 1/2 C. butter, melted

 Recipe method:

• Steam chestnuts for 20 minutes to make them easier to shell. Shell and chop them coarsely.
• In large bowl, lightly toss chestnuts, onion, celery, bread, parsley, oregano, salt and pepper.
• Add eggs and butter and toss well. If too dry, add little sprinkles of water.
• More bread can be added to the stuffing if more volume is needed.
• Fill large cavity and neck cavity and fasten shut with steel skewers.

Tags: chestnut, stuffing, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 6 to 8 large sweet potatoes
• 1/4 cup light corn syrup
• 1/4 cup dark corn syrup
• 2 tablespoons maple syrup
• 1/4 cup Kentucky bourbon, high quality
• Salt and pepper, to taste
• Fresh parsley, minced

 Recipe method:

• Cook sweet potatoes. Peel and slice crosswise then lengthwise or as desired.
• Cool and arrange in buttered casserole pan or dish.
• Combine remaining ingredients except parsley and pour over potatoes.
• Bake at 350F degrees until bubbling hot. Garnish with parsley.

Tags: candied, yams, bourbon, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 stick butter (4oz), melted
• 1 large onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 3 eggs
• 1 cup sour cream
• 1 can (16oz) creamed corn
• 1/3 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cheddar cheese, shredded

 Recipe method:

• In a medium saute pan, heat 2 tablespoons of butter over medium heat.
• Add onion and peppers and cook until softened, stirring occasionally. Remove from heat.
• Combine remaining 6 tablespoons butter, eggs and sour cream in a large bowl.
• Whisk together until smooth. Mix in corn, cornmeal, salt and pepper.
• Stir in cheese and onion pepper mixture.
• Turn into a 2-quart buttered baking dish.
• Bake in a preheated 350 F oven for 30 to 35 minutes, until puffed and golden.

Tags: cheddar, corn, casserole, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream style corn
• 1/2 cup margarine, softened
• 1 cup sour cream
• 1 (8.5 ounce) package dry cornbread mix

 Recipe method:

• Preheat oven to 350F. Lightly grease a 2 quart casserole dish.
• In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream and corn bread mix.
• Pour into the prepared casserole dish.
• Bake for 45 minutes in the preheated oven or until a knife inserted in the center comes out clean.

Tags: corn, pudding, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 package (12 ounces) fresh cranberries
• 1/2 cup balsamic vinegar
• 1/2 cup sugar
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin

 Recipe method:

• In medium saucepan, over high heat, combine cranberries, vinegar and sugar. Bring to a boil.
• Reduce heat to medium-low and add nutmeg, cinnamon, cayenne and cumin.
• Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.

Tags: cranberry, chutney, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 2 oranges
• 1 cup sugar
• 2 teaspoons lemon juice
• 2 teaspoons fresh ginger, cut in fine julienne
• 1 bag (12 ounces) fresh or frozen cranberries
• 1/2 teaspoon freshly ground white pepper

 Recipe method:

• Peel 1 orange and cut the zest into a very fine julienne, as thin as possible. Set aside.
• Squeeze both oranges for juice. Set aside.
• Combine sugar and lemon juice in a small saute pan.
• Heat up slowly and continue cooking until the sugar begins to caramelize.
• If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
• When the sugar is caramel colored, add the julienned ginger and orange zest.
• Cook for about 1 minute, then add the cranberries, orange juice and pepper.
• Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy.
• Remove from the heat and let cool.

Tags: cranberry, relish, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 2 cans (15 1/2 oz.) small white onions
• 2 tablespoons butter
• 1 tablespoon flour
• 1 1/4 cups milk
• 1/2 tsp salt
• 1/4 tsp mace
• Dash of pepper
• 1/4 cup dry bread crumbs

 Recipe method:

• Drain the onions. Reserve 1/2 cup liquid.
• Melt the butter in a medium saucepan.
• Remove from the heat stir in flour until smooth.
• Gradually add reserved onion liquid and milk.
• Bring the mixture to a boil stirring gently for 1 minute.
• Add the onions, salt, mace and pepper.
• Heat thoroughly and place in a 1 quart casserole dish.
• Sprinkle with bread crumbs and place under the broiler for about 2 minutes, just enough to brown the top.

Tags: creamed, onions, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 6-8 thinly sliced potatoes
• 1 can cheddar cheese soup
• 1 cup velveeta cheese
• 1-1/2 cups grated sharp cheddar cheese
• 1 can (12 oz.) evaporated milk
• Salt and pepper

 Recipe method:

• Spray crockpot with cooking spray.
• Fill crockpot half full of the sliced potatoes.
• Layer 1/2 can of soup, 1/2 cup velveeta cheese, chunked, 3/4 cup grated sharp cheese and 1/2 can of milk.
• Add salt and pepper to taste.
• Layer remaining ingredients in same order.
• Cook on high about 6 hours.
• You need to check for you may need to add more milk.
• You can parboil the potatoes for quicker cooking.

Tags: crockpot, scalloped, potatoes, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 3 eggs, beaten
• 1 1/2 cup sugar
• 1/2 cup margarine, melted
• 4 tsp. fresh lemon juice
• 1 tsp. vanilla
• 1 1/3 cup coconut
• Pinch salt
• 1.9 inch unbaked pie shell

 Recipe method:

• Preheat oven to 350F.
• Combine all ingredients except coconut.
• Mix well.
• Then stir in coconut.
• Pour into pie shell and bake 40-45 minutes until center is set.

Tags: coconut, pie, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 3/4 cup sugar
• 3 1/2 Tb cornstarch
• 1/2 tsp ground cinnamon
• 1/4 cup amaretto, optional
• 1/4 cup peach preserves
• 10 large ripe peaches (3 lbs), peeled and sliced
• 1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough
• 1 Tb all-purpose flour, divided
• 1 1/2 Tb sugar
• 1/4 tsp ground cinnamon
• Vanilla ice cream

 Recipe method:

• Combine first 3 ingredients in a large saucepan. Stir well.
• Stir in amaretto, if desired, and peach preserves.
• Add sliced peaches, and stir gently to coat.
• Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
• Spoon peach mixture into a lightly greased 11x7x1 1/2-inch baking dish.
• Place cookie dough between 2 sheets of plastic wrap on a cookie sheet. Roll to a 10×17-inch rectangle.
• Remove top sheet of plastic wrap and sprinkle dough with 1 1/2 teaspoons of flour. Gently rub flour into dough.
• Repeat procedure on other side of dough. Freeze dough 15 minutes.
• Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel.
• Cut 8 (6 x 1/2-inch) strips of dough.
• Arrange strips in lattice design over peach mixture in dish.
• Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon.
• Sprinkle over cookie dough.
• Bake at 350 degrees F for 30 to 35 minutes or until golden brown.
• Let cobbler cool 15 minutes on a wire rack.
• Spoon into individual serving bowls and top with ice cream.

Tags: cookies, cream, peach, cobbler, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 2 eggs
• 1 cup sugar
• 1 cup sour cream
• 1-3/4 cups flour
• 1/4 teaspoon baking soda
• 1-1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 2 cups fresh cranberries, cut in half
• Sauce topping:
  • 1-1/2 cups granulated sugar
  • 1 cup whipping cream
  • 2 tablespoon butter
  • 2 teaspoon vanilla

 Recipe method:

• Cream eggs and sugar. Add sour cream.
• Reserve 2 tablespoons flour. Mix together the remaining flour, soda and baking powder.
• Mix into batter. Add vanilla andmix again.
• Sprinkle the reserved flour over the halved cranberries and stir them into the batter with spoon.
• Pour the batter into greased and floured 9×13 inch pan.
• Bake 30 minutes at 350F.
• Sauce topping:
  • Mix sugar, cream and butter in medium saucepan.
  • Boil 2 minutes, stirring constantly. Remove from heat.
  • Add vanilla. Serve warm sauce over cake.

Tags: cranberry, cake, sauce, topping, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 3 tablespoons butter
• 3/4 cup sliced mushrooms
• 3 tablespoons flour
• 1 1/2 cups milk
• 1/2 cup hot chicken or turkey stock
• 1 small jar (2 ounce) diced pimiento
• 4 cups diced cooked turkey
• Salt
• Celery salt

 Recipe method:

• Melt butter over medium-low heat. Saute mushrooms.
• Add flour. Stir until smooth.
• Slowly pour on milk and stock, stirring constantly.
• Add pimiento, turkey, salt and celery salt.
• Cook until heated through, but not boiling.

Tags: creamed, turkey, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 package (10 ounces) frozen broccoli spears cooked and drained
• 2 cups cooked turkey cubed
• 1 can (10-1/2 ounces) cream of mushroom soup
• 1/4 cup mayonnaise
• 1-1/2 teaspoons lemon juice
• 1 teaspoon curry powder
• 1 cup seasoned croutons

 Recipe method:

• In an 8-inch square baking dish layer broccoli. Top with turkey.
• In a small bowl combine soup, mayonnaise, lemon juice and curry powder.
• Pour over turkey and top with croutons.
• Bake at 350F 20 to 25 minutes or until bubbly.

Tags: curried, turkey, dinner, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 3 gallons peanut oil for frying, or as needed
• 1 (12 pound) whole turkey, neck and giblets removed
• 1/4 cup Creole seasoning
• 1 white onion

 Recipe method:

• In a large stockpot or turkey fryer, heat oil to 400 degrees F.
• Be sure to leave room for the turkey, or the oil will spill over.
• Layer a large platter with food-safe paper bags.
• Rinse turkey and thoroughly pat dry with paper towels.
• Rub Creole seasoning over turkey inside and out.
• Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket.
• The turkey should be placed in basket neck end first.
• Slowly lower basket into hot oil to completely cover turkey.
• Maintain the temperature of the oil at 350 degrees F and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil and drain turkey.
• Insert a meat thermometer into the thickest part of the thigh. The internal temperature must be 180 F.
• Finish draining turkey on the prepared platter.

Tags: deep, fried, turkey, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 9 potatoes, peeled and cubed
• 6 ounces cream cheese
• 1 cup sour cream
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter

 Recipe method:

• Bring a large pot of salted water to a boil.
• Drop in potatoes and cook until tender but still firm, about 15 minutes.
• Transfer potatoes to a large bowl and mash until smooth.
• Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter.
• Cover and refrigerate 8 hours, or overnight.
• Preheat oven to 350F. Lightly grease a medium baking dish.
• Spread potato mixture into the prepared baking dish.
• Bake in the preheated oven about 30 minutes.

Tags: day, before, mashed, potatoes, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 can (40 ounces) sweet potatoes, drained and mashed
• 1 can (8 ounces) crushed pineapple in juice, drained
• 1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut
• 1/3 cup chopped walnuts
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• Vegetable cooking spray

 Recipe method:

• Preheat oven to 350F.
• In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.
• Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray.
• Bake at 350 degrees F for 40 minutes.
• Orange juice may be used in place of bourbon and pecans in place of walnuts, if desired.

Tags: fruited, sweet, potatoes, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 cup kiwi, peeled and cut into 1/4 inch cubes
• 1 cup figs, peeled and cut into 1/4 inch cubes
• 1 cup grapes, sliced in half
• 1 cup fresh strawberries, sliced in half
• 1 cup fresh raspberries
• 2 egg yolks
• 1/3 cup granulated sugar
• 1 cup champagne

 Recipe method:

• Heat broiler to its highest setting.
• Divide the cut fruits into 4 soup plates, arranging them decoratively.
• Make sauce by combining egg yolks and sugar in a mixing bowl.
• Whisk briskly until the yolks begin to turn a light lemony color.
• Add the Champagne a little bit at a time, whisking constantly until well blended.
• Place the mixing bowl in a pot or pan and pour about 1 inch of water around it.
• Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy.
• Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds.
• Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.
• Serve immediately with remaining champagne to accompany.

Tags: fruit, salad, champagne, sauce, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1/4 cup cornstarch
• 1/4 cup water
• 4 cups turkey broth and defatted pan juices
• Salt and pepper

 Recipe method:

• In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
• Meanwhile, blend until smooth the cornstarch and water.
• Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
• Season to taste with salt and pepper.

Tags: guilt, free, turkey, gravy, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 package neck, heart, gizzard from turkey giblets
• 1 medium carrot thickly sliced
• 1 medium onion thickly sliced
• 1 medium celery rib thickly sliced
• 1/2 teaspoon salt
• 1 turkey liver
• 3 tablespoons fat from poultry drippings
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• Pepper to taste

 Recipe method:

• In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough water to cover. Heat to boiling.
• Reduce heat to low. cover and simmer 45 minutes. Add liver and cook 15 minutes longer.
• Strain broth into a large bowl. Cover and reserve broth in the refrigerator.
• To make the gravy, remove the cooked turkey and roasting rack from the roasting pan.
• Pour poultry drippings through a sieve into a 4-cup measuring cup.
• Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
• Pour the deglazed liquid broth into the 4-cup measure.
• Let the mixture stand a few minutes, until the fat rises to the top.
• Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan.
• Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
• Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
• Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
• Gradually whisk in warm poultry drippings broth mixture.
• Pull cooked meat from the neck and discard bones.
• Coarsely chop the neck meat and cooked giblets and stir into gravy.
• Season with salt and pepper.
• Cook and stir until gravy simmers and is slightly thick.

Tags: giblet, gravy, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 12 pounds whole turkey
• 2 cups water
• 3 tablespoons chicken bouillon powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chopped parsley
• 1 teaspoon paprika

 Recipe method:

• Prepare an outdoor grill for indirect medium heat and lightly oil grate.
• Rinse turkey and pat dry. Place turkey breast side down on the prepared grill.
• Sear turkey on both sides until skin is golden to dark brown.
• In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley and paprika.
• Place turkey breast side down in the roasting pan.
• Scoop the pan mixture over the turkey.
• Cover tightly with foil and place on grill.
• Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F.
• Remove turkey from grill and let stand 15 minutes before carving.

Tags: grilled, whole, turkey, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 can (10-1/2 ounces) condensed french onion soup
• 1 soup can water
• 1/4 cup margarine
• 1 cup celery cut into 1/4-inch cubes
• 1 cup green onions thinly sliced
• 1-1/2 teaspoons poultry seasoning
• 2 packages, 8 ounces each, cornbread stuffing mix
• Vegetable cooking spray

 Recipe method:

• Preheat oven to 350F.
• In 5-quart saucepan combine soup, water, margarine, celery, onions and poultry seasoning.
• Bring to boil and remove from heat.
• Stir in cornbread stuffing mix.
• Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
• Bake, covered, at 350 degrees F 45 minutes or until set.

Tags: green, onion, cornbread, stuffing, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 can cream of mushroom soup, 10 3/4 ounce
• 4 cups cooked green beans
• 1/8 teaspoon pepper
• 3/4 cup milk
• 1 1/3 cups fried onions

 Recipe method:

• Mix soup, milk and pepper in a 1 1/2-quart casserole dish.
• Stir in beans and 2/3 cup of the fried onions.
• Bake for about 25 minutes at 350 degrees F.
• Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Tags: green, bean, casserole, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 head iceburg lettuce
• 1 head romaine lettuce
• 1 lb. plum tomatoes
• 6 oz. greek or black olives, sliced
• 4 oz. sliced radishes
• 4 oz. feta cheese
• 2 oz. anchovies, optional
• Dressing:
  • 3 oz. olive oil
  • 3 oz. fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cloves garlic, minced

 Recipe method:

• Wash and cut lettuce into 1 1/2 inch pieces.
• Slice tomatoes in quarters.
• Combine lettuce, tomatoes, olives and radishes in large bowl.
• Mix dressing ingredients together and then toss with vegetables.
• Pour out into a shallow serving bowl.
• Crumble feta cheese over all and arrange anchovy fillets on top, if desired.

Tags: greek, salad, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 3 cups milk
• 4-1/2 tablespoons flour
• 3/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded reduced fat monterey jack cheese
• 2 cans, 4 ounces each, chopped green chilies
• 2 cups shredded cooked turkey
• 10 flour, 8-inch, tortillas
• Vegetable cooking spray

 Recipe method:

• In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened.
• Stir in cheese and cook until melted.
• Remove 1 cup cheese sauce and reserve.
• Add 1 can chilies to remaining sauce.
• In medium bowl combine turkey, remaining can of chilies and reserved cheese sauce.
• On each tortilla spread 1/4 cup turkey mixture and roll up.
• Place tortilla seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking spray.
• Repeat with remaining tortillas. Pour remaining sauce over top of tortillas.
• Bake at 350F 20 minutes or until hot and slightly bubbly.

Tags: green, chili, turkey, enchiladas, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 – 15 pound whole turkey fresh or frozen, thawed
• 3 large lemons
• 2 large limes
• 1-1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper coarsely ground
• 1/4 cup dry white wine
• 1/4 cup packed brown sugar
• Pan gravy
• 1 bunch, each fresh sage, marjoram and thyme, divided

 Recipe method:

• Preheat oven to 325F. Remove giblets and neck from turkey. Reserve for gravy.
• Rinse turkey with cold running water and drain well. Blot dry with paper towels.
• Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator.
• Squeeze enough juice from the lemons and limes to equal 2 tablespoons each.
• Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
• In a small bowl, mix the wine, brown sugar and citrus juices. Reserve for glaze.
• Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin.
• Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers.
• Fold the wings under the back of the turkey. Return legs to tucked position.
• Place turkey, breast side up, on a rack in a large shallow, about 2-1/2 inches deep, roasting pan.
• Rub turkey with salt, pepper and 2 to 3 tablespoons of salad oil.
• Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
• Roast the turkey in a preheated 325 degree F oven about 3-3/4 hours.
• During the last hour of roasting time, baste with the pan drippings.
• During the last 30 minutes, baste with the citrus glaze.
• Loosely cover with lightweight foil to prevent excessive browning.
• Continue to roast until the thermometer registers 180 degrees F in the thigh or 170 degrees F in the breast.
• Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
• Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
• Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel.
• Avoid cutting into the white pith. Roll tightly, skin inside out and secure with toothpicks.
• Reserve in a bowl filled with ice water until time for service.

Tags: herb, roasted, turkey, citrus, glaze, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 12 pound whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

 Recipe method:

• Preheat oven to 350 degrees F. Rinse and wash turkey.
• Discard the giblets or add to pan if they are anyone favorites.
• Place turkey in a Dutch oven or roasting pan.
• Separate the skin over the breast to make little pockets.
• Put 3 tablespoons of the butter on both sides between the skin and breast meat.
• In a medium bowl, combine the water with the bouillon.
• Sprinkle in the parsley and minced onion.
• Pour over the top of the turkey.
• Sprinkle seasoning salt over the turkey.
• Cover with foil and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F.
• For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Tags: homestyle, turkey, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 3 pounds potatoes, peeled and quartered
• 1 cup butter
• 2 (3oz) pkg cream cheese, softened
• 1 cup cheddar cheese, shredded
• 1 (2oz) jar pimiento, drained
• 1 small green pepper, finely chopped
• 1 bunch green onions, finely chopped
• 1/2 cup parmesan cheese
• 1/4 cup milk
• 1 teaspoon salt

 Recipe method:

• Cook potatoes in boiling water to cover 15 minutes or until tender. Drain and mash.
• Add butter and cream cheese. Beat at medium speed with and electric mixer until smooth.
• Stir in 1/2 cup Cheddar cheese and next 6 ingredients.
• Spoon into lightly buttered 11x7x1 1/2 inch baking dish.
• Bake at 350F for 30 to 40 minutes or until thoughly heated.
• Sprinkle with remaining cheese. Bake 5 minutes or until cheese melts.

Tags: holiday, potato, casserole, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 5 cups turkey stock
• 3 stalks celery cut into 1-inch pieces
• 2 large potatoes peeled and quartered
• 2 carrots cut into 1-inch pieces
• 1 onions quartered
• 1 cup uncooked noodles
• 2 cups cooked turkey, cubed

 Recipe method:

• In 5-quart saucepan, combine first 5 ingredients.
• Over high heat, bring to a boil.
• Reduce heat. Cover and simmer for one hour.
• Stir in noodles and turkey meat.
• Simmer until noodles are done and meat is heated through.

Tags: homemade, turkey, soup, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1 package, 9 ounces, prepared graham cracker pie crust
• 1 pint vanilla ice cream softened
• 1 can, 16 ounces, pumpkin
• 1 cup whipped cream
• 3/4 cup sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

 Recipe method:

• Fill pie crust with ice cream. Freeze until solid.
• In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.
• Spoon mixture over frozen layer of ice cream in crust. Freeze until solid.
• To serve, remove pie from freezer and place in refrigerator one hour before serving.
• Slice and serve with additional whipped cream, if desired.

Tags: ice, cream, pumpkin, pie, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• Ice cream:
  • 1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened
  • 1 1/2 teaspoons ground nutmeg
• Pudding:
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 2 tablespoons, 1/4 stick, unsalted butter
• 2 large eggs
• 1/2 cup mild-flavored light molasses
• 2 tablespoons packed golden brown sugar
• 2 tablespoons sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/3 cup dark or golden raisins

 Recipe method:

• Ice cream:
  • Stir ice cream and nutmeg in medium bowl to blend.
  • Cover with foil and freeze.
  • Can be prepared 3 days ahead. Keep frozen.
• Preheat oven to 300 F. Butter 8x8x2-inch glass baking dish.
• Combine cornmeal and salt in heavy medium saucepan.
• Gradually whisk in 21/2 cups milk.
• Whisk over medium heat until mixture boils.
• Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes.
• Whisk in butter. Remove from heat.
• Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl.
• Gradually whisk in hot cornmeal mixture. Stir in raisins.
• Pour pudding into prepared baking dish.
• Pour remaining 1/2 cup milk over pudding. Do not mix into pudding.
• Place pudding dish in large roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
• Bake pudding until just set, about 1 hour 30 minutes.
• Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes.
• Spoon warm pudding into shallow bowls. Top with scoop of ice cream.

Tags: indian, pudding, nutmeg, ice, cream, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 2 cups turkey, grilled if possible
• 2/3 cup white vinegar
• 2/3 cup catsup
• 2/3 tablespoon worcestershire sauce
• 2/3 tablespoon black pepper
• 1 teaspoon hot pepper sauce
• 2/3 teaspoon salt
• 1 lemon quartered
• 4 hamburger buns split horizontally and toasted

 Recipe method:

• Cut meat from bones and cut into cubes.
• In medium saucepan, over high heat, combine vinegar, catsup, Worcestershire sauce, pepper, hot sauce, salt and lemon.
• Bring mixture to boil, reduce heat and simmer uncovered 30 to 35 minutes.
• Fold in turkey and cook 5 to 7 minutes until mixture is heated throughout.
• To serve, spoon barbecue mixture over bottom half of burger buns. Top with other half.

Tags: Kentucky, BBQ, turkey, sandwich, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 24 ounces broccoli flowerets
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• Salt to taste

 Recipe method:

• Steam broccoli till tender but firm, 4-6 minutes.
• Heat the oil in a nonstick skillet over medium heat.
• Add the garlic and saute one minute.
• Add the cooked broccoli, lemon juice and salt to taste, cooking briefly to combine.

Tags: lemon, garlic, steamed, broccoli, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 2 cups apple cider
• 1/3 cup real maple syrup
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh marjoram
• 2 1/2 teaspoons lemon zest
• 3/4 cup butter
• Salt and ground black pepper to taste
• 14 pounds whole turkey, neck and giblets reserved
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup coarsely chopped carrots
• 2 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons apple brandy, optional

 Recipe method:

• Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes.
• Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest.
• Add the butter and whisk until melted. Add salt and ground pepper to taste.
• Cover and refrigerate until cold. Syrup can be made up to 2 days ahead.
• Preheat oven to 375F. Place oven rack in the lowest third of oven.
• Wash and dry turkey and place in a large roasting pan.
• Slide hand under skin of the breast to loosen.
• Rub 1/2 cup of the maple butter mix under the breast skin.
• Rub 1/4 cup of the maple butter mixture over the outside of the turkey.
• With kitchen string, tie legs of turkey together loosely.
• Arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan.
• If desired, the neck and giblets may be added to the vegetables.
• Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.
• Roast turkey 30 minutes in the preheated oven.
• Reduce oven temperature to 350F and cover turkey loosely with foil.
• Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180F and stuffing reaches 165F.
• Transfer turkey to a platter and cover with foil. Reserve pan mixture for gravy.
• Allow turkey to sit about 25 minutes before removing stuffing and carving.
• To make gravy:
  • Strain pan juices into a measuring cup.
  • Spoon fat from juices.
  • Add enough chicken stock to make 3 cups.
  • Transfer liquid to a heavy saucepan and bring to a boil.
  • In a small bowl, mix reserved maple butter mixture with flour to form a paste and whisk into the broth.
  • Stir in thyme, bay leaf and apple brandy.
  • Boil until reduced and slightly thickened.
  • Season with salt and pepper to taste.

Tags: maple, roast, turkey, gravy, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 4 slices bacon cut into 1-inch pieces
• 1 cup onion chopped
• 1 cup celery chopped
• 1/2 pound mushrooms sliced
• 1 package, 4 ounces, wild rice cooked according to package directions
• 2 cups bread crumbs
• 1/2 pound breakfast sausage, cooked
• 1 teaspoon dried oregano
• 1/2 teaspoon dried sage
• Salt
• Pepper

 Recipe method:

• Preheat oven to 325F.
• In medium-size skillet, over medium heat, saute bacon until almost crisp.
• Add onion, celery and mushrooms. Continue cooking until vegetables are tender.
• In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
• Season to taste with salt and pepper if desired.
• Spoon dressing into lightly greased 2-quart casserole dish.
• Bake, covered, at 325 degrees F, 35 to 40 minutes.

Tags: Minnesota, wild, rice, dressing, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 4 medium sweet potatoes, peeled
• 1 tablespoon butter
• 1/4 cup milk
• 3/8 cup brown sugar
• 1 teaspoon cinnamon

 Recipe method:

• Boil water.
• Peel potatoes and cut into small cubes.
• Put in boiling water.
• Let cook until potatoes are soft.
• Remove potatoes and place in bowl.
• Mash potatoes with potato masher or mixer.
• Add butter and milk. Stir.
• Add brown sugar and cinnamon. Stir.
• Dish onto bowl or plate.
• Sprinkle cinnamon lightly over top.

Tags: mashed, sweet, potatoes, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 6 pounds turnips, peeled, sliced into 1/2-inch rounds
• 1/2 cup, 1 stick, butter, melted
• 1/4 teaspoon ground nutmeg

 Recipe method:

• Preheat oven to 325 F.
• Toss turnips and butter in 13 x 9 x 2-inch glass baking dish.
• Sprinkle turnips with salt and pepper.
• Cover dish with foil.
• Bake until tender, about 1 hour.
• Remove from oven and mash coarsely.
• Stir in nutmeg.
• Season to taste with salt and pepper.

Tags: mashed, turnips, nutmeg, recipe, thanksgiving, recipes, cooking

 Recipe ingredients:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup milk
• 1/2 to 1 teaspoon minced garlic
• 1/2 teaspoon worcestershire sauce
• Pinch sugar
• Pinch ground white pepper
• Cayenne pepper to taste
• 3 large heads butter lettuce, torn, washed and dried
• 1 small vidalia sweet onion, peeled and sliced into thin rings
• 1 (11 ounce) can mandarin oranges, drained
• 6 ounces fresh mushrooms, thinly sliced
• Salt and pepper to taste

 Recipe method:

• Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic, Worcestershire sauce, sugar, white pepper and cayenne pepper.
• Store in an air-tight container and refrigerate.
• Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms.
• Add enough dressing to coat and toss.
• Sprinkle with salt and pepper and add croutons if desired.

Tags: mandarin, orange, salad, recipe, thanksgiving, recipes, cooking