Happy Thanksgiving!  After stuffing the turkey and placing it in the oven, I immediately thought of you, Dear Reader, and wondered what could I add to make your Thanksgiving a bit special?  I know one item that is a must for my Thanksgiving table, and that is mashed potatoes and gravy.  So I include this last recipe at your humble feet to ensure your potatoes will be as perfect as mine.

I must include that Publix had Turkeys on sale for 59 cents a pound. Noodles were buy one get one for $1.79.  

Stuffing bag was on sale at Aldi for $1.69. Aldi also had 3 lbs. of sweet potatoes for 99 cents.  I also found sharp cheddar cheese for the macaroni for just $1.79 for 8oz. Everything else was included in my Food Pantry Basket. Total cost of Thanksgiving dinner: $12.
 
This year's Thanksgiving table includes:
Mayo Greek Roasted Turkey
Turkey Stuffing with a pound of Sausage added
Candied Sweet Potatoes
Macaroni and Cheese
Ice Box Dinner Rolls
Green Bean Casserole
Gravy
Mashed Potatoes
Corn

What You Need
5 pounds Yukon Gold or Russet potatoes, well-scrubbed
1 cup (8 ounces) unsalted butter 
2 cups whole milk 
1 tablespoon plus 2 teaspoons salt, divided
Pepper to taste
Additional pat of butter for top

Place your well-scrubbed potatoes in a large pot and add cold water to an inch above the potatoes. Stir in 1 tablespoon of salt. Cover and bring to a gentle boil. Test for doneness at 30 minutes. A sharp knife should easily go through the potato.

When the potatoes are done, drain them in a colander in your sink. Place back in original pot.

Add the butter, rest of salt, pepper, and 1 cup of milk. Swoosh mixture with potato masher. Begin whipping with hand mixer on high, adding more milk as necessary, until potatoes are smooth and creamy.  

I've got my turkey ready to roast in the oven, and I wanted to share with you a recipe that uses all those old mayonnaise jars that accumulate from food banks.

I used to spread butter over the skin of my turkey before seasoning it. Now, I've found that mayonnaise does the trick much better. Also, the seasoning seems to stick and infuse better on the bird. You can also do this with chicken. I promise you, you will use this recipe again and again after tasting that moist, delightful bird.

1 turkey 18 - 20 pd
1/2 cup to 3/4 cup mayonnaise (enough to put a thick layer on bird)
2 tsp. Greek seasoning
2 tsp. salt
2 tsp. seasoning salt
1 tsp. pepper
1 tsp. garlic salt
1 recipe of Homemade Stuffing (See Bread)

Rinse turkey well. Place in dish. Put one tsp. salt and 1/2 tsp. pepper into cavity and rub 
well. Stuff with stuffing mixture. Tie legs and truss so that stuffing keeps moist during baking. 
Rub outside of turkey with mayonnaise. Ensure there is a good layer to keep meat 
moist. Sprinkle with remaining salt; pepper seasoned salt, and Greek seasoning. 
Add garlic salt last. Roast at 325 until popper pops are according to turkey cooking times.

It's two days before Thanksgiving when I spend time with my boys preparing the Thanksgiving meal.  This Thanksgiving I will be taking bread accumulated from food pantries and using it to complete my own homemade stuffing recipe.  If you don't have old bread, you can use Pepperidge Farm bagged stuffing cubes.

Making your own stuffing is a quick and easy task.  Just cube old bread into 1/2 inch cubes and let air dry overnight.  Then put this mixture into an oven on 250 degrees for about an hour to an hour and half, or until bread crumbs are dry.  Use in the following recipe:

8 cups of dried bread crumbs
1/2 stick of butter
1 bay leaf
4 celery ribs
3 large carrots
1 large onion
1 cup of mushrooms
16 oz. package of sausage
2 cloves of garlic
1 1/2 cups chicken broth
1/4 cup fresh or 1 tab. dried prsley
1 tsp. salt
1/2 tsp. pepper
1 1/2 tab. poultry seasoning

In food processor add celery, onion, garlic, mushrooms, and carrot.   Whirl until mixture resembles chopped.  Fry sausage until done.  Add butter, and all of the vegetables.  Fry until soft.  Add spices.   Simmer one more minute to infuse flavors.  Toss mixture over bread crumbs and add chicken broth.   Add parsley at the end.  Stuff your turkey!  Less broth is needed when stuffing a bird.

I have been to several Thanksgiving feasts, especially southern, that have had a side of baked beans available.  

This is one of the most scrumptious, easiest recipes I've come upon for a festive occasion. Better yet, it can be made in your slow cooker and won't take up anymore oven space.  
 
6 thick-sliced bacon strips, chopped
4 cans (16 ounces each) baked beans
1 can (21 ounces) apple pie filling
12 can (12 ounces) root beer
1 cup shredded cheddar cheese, optional

In a skillet cook bacon until crisp. Remove; discard drippings.

​In a Slow Cooker stir in baked beans, pie filling, root beer, and bacon.  Cover and cook on low for four hours.

At the end of four hours, take lid off, give it a stir, and cook an additional two hours with lid off on slow.  

When done, if desired, sprinkle with cheese and close lid and allow to melt.   

It's that time of year again when we dig deep in our recipe files to come out with something spectacular for the table.  If you haven't given much thought to Thanksgiving, here is a delightful side dish that will win favors when placed at your table.

This creamy, light blend of fresh flavors will cleanse the palate in between loading your plate with second helpings of rich turkey gravy and mashed potatoes.

3 cups fresh or frozen cranberries (thawed), chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
1 container of Cool Whip
1/4 cup chopped walnuts
​
In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.

Just before serving, fold Cool Whip and walnuts into cranberry mixture. 

Still working through a few pounds of ground turkey in my freezer.  I thought I'd share this one with you.  

Here's a great that can be made ahead of time and placed in the refrigerator upon your return from a long errand spawned day.  Or, you can whip it up and bring it along as holiday fare for an upcoming office party.  

Anyway you dig into it, you're going to love it!

1 pound lean ground turkey
1 envelope taco seasoning
2/3 cup water
1 can (16 ounces)  refried beans
1-1/2 cups shredded lettuce
1 jar (16 ounces) salsa
1 cup (4 ounces) shredded cheddar cheese
1 canned jalapenos, sliced (optional)
1 cup (8 ounces) sour cream
1/3 cup sliced ripe olives
1 package (13-1/2 ounces) tortilla chip

In a nonstick skillet coated with cooking spray, cook turkey until no longer pink; drain if necessary. Stir in taco seasoning and water; cook and stir for 2-4 minutes or until most of the liquid has evaporated.
​
Spread refried beans on a 12-in. serving platter. Top with the turkey, lettuce, salsa, cheese, jalapenos, sour cream and olives. Serve with chips.