Herbed Roasted Turkey
Ingredients
1 whole 12 to 14 lb turkey, 1/2 cup rosemary sprigs(fresh), 1/2 cup sage leaves(fresh), 1 apple(quartered), 1 stalk celery(halved), 1 onion(halved), 1/2 cup butter(melted).

Method
Remove giblets and neck from turkey; reserve for other uses if desired. Rinse turkey with cold water and pat dry.Loosen skin from the turkey breast a bit not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place.Place apple celery and onion into the neck cavity. Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter. Cover turkey loosely with a "tent" of aluminum foil. Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2 to 4 hours but begin checking after 3 hours. Remove turkey and let stand 15 minutes before carving. Serve with gravy.

The Ultimate Pumpkin Pie
Ingredients
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 9-inch frozen pastry for single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon dark rum
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
1/4 cup chopped pecans

Method
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325� F. until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, rum, honey, milk and cream. Pour filling into pie shell. Bake at 400� F. for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack and store in refrigerator until ready to serve. To serve, add a large dollop of whipped cream on each slice, then add a light dusting of cinnamon and a pinch of the pecans over the whipped cream. Yield: 9-inch pie.


Thanksgiving Casserole
Ingredients
2 cups cooked brown rice (or substitute lentils)
1/2 cup cashews or walnuts, chopped
2 slices of whole wheat vegan bread, chopped into small cubes
1 cup vegetable broth
1/2 cup vegan soymilk
2 tablespoon nutritional yeast
1 rib celery, diced small
1 small onion, finely chopped
3 tablespoon olive oil
herbs to taste: sage, marjoram, thyme, rosemary, pepper (or "poultry" seasoning)

Directions
Preheat oven to 350 degrees. Spray a 8- or 9-inch square casserole dish with cooking spray. While rice is cooking, saute celery and onion in the olive oil. Mix well all ingredients in a large bowl. Spread into casserole dish, and bake for 45 minutes. Tastes even better topped with vegan gravy!

Chicken Ala King
Ingredients
4 tablespoon butter
1/4 cup flour
1/4 cup finely chopped onion, about 1/2 medium onion
6 oz fresh mushroom, cleaned & saut�ed in butter or canned
1/3 cup drained and diced pimiento
2 chicken breasts, cooked and diced (or 2 cups left-over chicken) or microwave or braise chicken in a 1/4 cup water and a splash of white wine
1 tsp salt
1 tsp worcestershire sauce
1/4 tsp ground nutmeg
1/8 of tsp ground white pepper 3 or 4 turns or pepper mill
1 1/2 cups 2 % milk
1/2 cup half & half

Method
Heat 4 tablespoon butter in a non-stick pan. Saute onions & mushrooms till onions are transparent over medium heat (about 8 minutes). Add flour, salt and nutmeg stirring till mixture is smooth. Gradually add the milk and the worcestershire stirring constantly with a wooden spoon, finishing with the half and half. Keep stirring till mixture thickens to a creamy texture, 5-8 minutes. Add the chicken and the pimiento. Stir till heated through. Adjust for seasoning. Serve over cooked white rice, hot biscuits or toast. Serve with a fresh tomato salad; addition of fresh arugula is delicious.

Fruited Lamb Stew
(Makes 4 servings)

Ingredients
1 pound boneless lamb
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash ground red pepper
2 tablespoons vegetable oil
1 small leek, sliced
3 cups chicken broth
1/2 teaspoon grated fresh ginger
8 ounces peeled baby carrots
3/4 cup cut-up mixed dried fruit (half of 8-ounce package)
1/2 cup frozen peas
Black pepper
1-1/3 cups hot cooked couscous
Fresh chervil for garnish (optional)

Method
Preheat oven to 350�F. Cut lamb into 3/4-inch cubes. Combine flour, salt and red pepper in medium bowl; toss lamb with flour mixture. Heat oil in 5-quart ovenproof Dutch oven over medium-high heat. Add lamb; brown, stirring frequently. Add leek, chicken broth and ginger to Dutch oven. Bring to a boil over high heat. Cover; bake in oven 45 minutes. Stir in carrots. Cover and bake 30 minutes or until meat and carrots are almost tender. Stir fruit and peas into stew. Cover and bake 10 minutes. If necessary, skim off fat with large spoon. Season with black pepper to taste. Serve stew in bowls; top with couscous. Garnish, if desired.

Shrimp and Fish Gumbo
(Makes 4 servings)

Ingredients
8 ounces fresh or frozen orange roughy or other fish fillets
3-3/4 cups water, divided
6 ounces deveined shelled raw shrimp
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 teaspoon chicken or fish bouillon granules
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, undrained
1-1/2 cups frozen okra, thawed
1 teaspoon dried thyme leaves
1 teaspoon dried savory leaves
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons finely chopped reduced-sodium ham
2 cups hot cooked brown rice

Method
Remove and discard skin from fish; cut fish into 1-inch pieces. Bring 3 cups water to a boil in medium saucepan over high heat. Add fish and shrimp; cook 3 to 4 minutes or until fish flakes easily when tested with fork and shrimp are opaque. Drain; set aside. Combine onion, bell pepper, additional 1/2 cup water, garlic and bouillon granules in large saucepan. Bring to a boil over medium-high heat; reduce to medium-low. Cover and simmer 2 to 3 minutes or until vegetables are crisp-tender. Stir in stewed tomatoes with juice, okra, thyme, savory, red pepper and black pepper. Return to a boil; reduce heat. Simmer, uncovered, 3 to 5 minutes or until okra is tender. Combine remaining 1/4 cup water and cornstarch in small bowl. Stir into mixture in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 2 minutes more. Add fish, shrimp and ham; heat through. Serve over rice.

Fried Chicken
Ingredients
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying

Method
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

Tuna Noodle Casserole
Ingredients
3 tablespoons chopped onion
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 1/2 cups egg noodles
1 1/4 cups shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained

Method
Cook noodles in a pot of boiling water until done. Drain. In a large skillet, saute onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.

Thanksgiving Pie
Ingredients
1 ea pie crust, (deep dish) unbaked
3 ea eggs
1 c corn syrup, dark
1/2 c sugar
1/4 c butter, melted
1 c pumpkin
1 t vanilla
1 c pecan halves

Method
Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.