Thanksgiving Recipes

1 16-20 lb. whole turkey
2 navel oranges
16 ounces dried cranberries or cherries
2 sweet onions
3 stalks celery
2 tablespoons chopped garlic
8-10 sprigs fresh rosemary
1/2 pound butter
salt, pepper, and paprika to taste
1 tablespoon flour
1 Reynolds Turkey Oven Bag
1 large foil pan

Remove neck and giblets bag from cavity of turkey.  Rinse and dry turkey.  Quarter the oranges (both) and the onion (just one of them) and place them inside the cavity of turkey along with cranberries, garlic, and half of the rosemary sprigs.  Insert remaining rosemary sprigs between skin of turkey and breast meat.  Melt the butter and brush on exterior of turkey.  Season the exterior of turkey with salt, pepper, and paprika.  Put tablespoon of flour in Reynolds bag and shake to coat interior of bag.  Place bag on counter and set celery stalks and other onion in bag.  Place turkey inside bag and close with tie provided.  Cut 6 to 9 small slits in top side of bag.  Place turkey in foil pan and put in oven at 350 degrees for approximately 3 hours.  Internal temperature of meat should be at 180 degrees when turkey is done.

1 loaf sliced bread
1 16 oz. package Pepperidge Farm Seasoned Stuffing
1 lb. Bob Evans Sausage with sage
3 stalks celery, diced
1 sweet onion, diced
giblets from turkey
16 ounces chicken broth
1 pint heavy whipping gream
1/2 lb. unsalted butter, melted
3 eggs
1 teaspoon each of salt, pepper, rosemary, oregano, thyme

Cook giblets in sauce pan with water, then remove and dice.  Let slices of bread sit out for 1 to 2 days prior to preparation to allow for drying.  Crumble the bread.  Combine all ingredients in large mixing bowl and knead together with hands until all ingredients are mixed together thoroughly.  Make sure you have a very moist consistency throughout.  If not, add a little more chicken broth.  Place mixture in a covered casserole dish and bake at 350 degrees for approximately 1.5 to 2 hours, stirring occasionally.  Internal temperature should reach 145 to 160 degrees before serving.

2-3 potatoes per person attending meal
brown sugar
fresh rosemary

Peel middle of redskin potato leaving skin on top and bottom.  Boil potatoes approximately 10 minutes or until potato begins to become tender.  Melt butter in saute pan and add brown sugar.  Place potatoes in pan and coat with butter/brown sugar mixture.  Sprinkle on fresh rosemary.  Remove and place in casserole pan in oven at 350 degrees for 15 minutes.  Enjoy!