Ingredients
12 ounces fresh cranberries
1-1/2 cup brown sugar
1 cup fresh orange juice
1 cup raisins
1 cup walnuts, medium chopped
1 cup diced celery
a cup apple with skin, medium chopped
1 teaspoon fresh orange peel,  grated 
1 tablespoon fresh ginger root, minced

Directions
1. Combine cranberries, brown sugar, and orange juice in a 2-1/2 quart saucepan. Bring mixture to boiling, then cook over medium heat until the cranberries pop.
2. Reduce heat to low and simmer until the liquid has jelled.
3. Remove from heat and stir in remaining ingredients. Cover and refrigerate.

​

Directions
​1. Whisk together the juice, olive oil, vinegar, and sea salt in a small bowl.
2. Place apples and cranberries in a 2-quart shallow glass dish. 
3. Pour cranberry juice mixture over apple mixture.
4. Refrigerate, covered at least 3 hours or up to 12 hours. Sir occasionally.
5. When ready to serve, toss spinach and celery in a serving bowl.
6. Stir in the apple mixture and top with the Spiced Pecans.

Note: If mixture has been refrigerated several hours, allow to stand at room temperature about 15 minutes for olive oil to liquefy. Stir before using.
​

Ingredients:
1/3 cup honey
1 Tablespoon water
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
*2 cups unsalted pecans
1 Tablespoon sugar

*Walnuts can be substituted for the pecans.

​Directions
1. Preheat oven to 325 degrees and line baking sheet with parchment paper.
2. Combine honey, water, pumpkin pie spice, and sea salt in a medium bowl. (Set sugar aside.) Stir in pecans until coated with honey mixture.
3. Using a slotted spoon, place pecans in a single layer on the baking sheet.
4. Sprinkle with sugar.
5. Bake 12 to 15 minutes, turning halfway through baking time. Watch closely that they don't burn.
6. Cool slightly on baking sheet. Remove and cool completely.
7. Store in tightly covered container at room temperature for up to 3 days.
​
Note:  I find these as irresistible as candy.

Ingredients
3 tablespoons butter       
4 tablespoons cornstarch or
    arrowroot or flour
1 1/2 cups turkey broth
1 cup turkey drippings       
1/4 cup white table wine      
1/2 teaspoon allspice
1/8 teaspoon white pepper
Salt to taste

Directions
1. Melt butter in a heavy saucepan over medium heat. 
2. Stir in cornstarch (or flour or arrowroot), and cook for 1 minute while whisking. 
3. Gradually add broth, drippings, wine, and seasonings, stirring constantly. 
4. Bring to a boil while stirring. 
5. Reduce heat and simmer until slightly thickened.

Ingredients
2.5 pound turkey carcass 
Water to cover (about 4 quarts) 
​1/4 cup vinegar
1 cup onion, coarsely chopped
1 cup celery, coarsely chopped
1 medium carrot, coarsely chopped
​1 bunch fresh parsley
2 pieces bay leaf            
1 teaspoon peppercorns
1 teaspoon whole cloves

Directions
​1. Put carcass in 6-to 8-quart stockpot.  Add the water and vinegar.  Add all the other ingredients. 
 2. Bring to a boil, then reduce heat and simmer for 3 to 4 hours. 
 3. Cool broth 1 hour. Discard carcass. Strain and discard vegetables and herbs. 
 4. Refrigerate overnight. 
 5. Skim off fat and use within 3 days (refrigerated) or freeze in serving-size containers (1-2 cups).  Broth can be frozen up to 2-3 months.

Ingredients
2-1/2 cups Cornbread & Yam Stuffing or mashed potatoes
1 large egg
1-1/2 cups Wine Basted Turkey, diced
1 cup Turkey Gravy
1 cup Easy Cheesy Brussels Sprouts or other cooked green   vegetables
1/2 cup raw celery, diced
1/4 cup onion, minced
3 Tablespoons fresh chopped parsley
1 teaspoon poultry seasoning
1 teaspoon paprika

Instructions
Preheat oven to 350 degrees.
1. Slightly beat an egg and mix in with the stuffing or mashed potatoes. Put aside one cup for topping.
2. Spread remaining stuffing or potatoes over the bottom of a greased deep dish pie pan.
3. Mix together the turkey, gravy, vegetables, celery, onion, parsley, and poultry seasoning. Spoon into pie pan..
4. With large spoon, drop stuffing or mashed potatoes in big dollops over filling.
5. Sprinkle with paprika.
6. Bake for 30 minutes.
Serving suggestion: Serve with Cranberry Chutney or add the chutney to the pie before baking.

Ingredients for the crust
1 1/4 cups graham-cracker crumbs
  (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted

Ingredients for the cake
4 packages (8 ounces each) bar cream cheese,
​  very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Ingredients for topping (if desired)
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla                         

Directions for the cake
1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
2. To make the crust, pulse graham crackers in a food processor until finely ground. In a medium bowl, mix crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. Let cool.
3. While the crust is cooling, make the filling. With an electric mixer, beat cream cheese and sugar on low speed until smooth. Mix in flour (do not over mix). Add pumpkin puree, pie spice, vanilla, and salt and mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely on wire rack. Cover with plastic wrap, not touching the cake. Refrigerate until firm, at least 4 hours.
​6. Unmold by loosening cheesecake from sides of pan using a small knife or offset spatula.  Place on serving plate and remove pan collar.

Directions for the topping
After the cheesecake is chilled, mix the topping ingredients. Carefully spread it over cheesecake. Refrigerate at least another hour until chilled. Keep in refrigerator until serving time. 

Ingredients
24 ounce package frozen Brussels Sprouts
3 tablespoons butter
1 cup dry grated Parmesan (or use this Parmesan Herb Mix)
​1 cup crushed cheese crackers

Note: Crackers can be crushed by sealing
in a ziplock bag and rolling a rolling pin
over the bag.
​

​Instructions
1. Microwave sprouts according to package directions. Drain.
2. Place sprouts in a serving dish, cover, and place in warm oven.
3. Melt butter in small saucepan over low heat. Add crackers and stir until golden brown. Remove from heat and stir in Parmesan.
4. Sprinkle sprouts with crumbs and serve.

Ingredients
2 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup cold unsalted butter (1 stick of butter)
1/2 cup pumpkin puree
1 tablespoon unsulphured molasses 
3 tablespoons half and half
1 egg
2 teaspoons vanilla

For Glaze
1 cup powdered sugar, sifted
1 tablespoon pumpkin puree
1/8 teaspoon cloves
1/8 nutmeg
1/8 ginger
1/4 cinnamon
1 to 2 tablespoons half and half
​

Directions
1. Combine flour, brown sugar, baking powder, baking soda, salt and spices in a large mixing bowl. Mix well.
2. Cut butter into flour mixture with pastry blender or two knives until mixture is the texture of cornmeal.
3. In another medium bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract and egg until blended.
4. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms.
5. Preheat oven to 400 degrees F. Transfer the dough to a floured surface. Knead it three to four times until it comes together. Divide into 2 balls. Roll or pat each ball on floured surface to form a circle 1 inch thick.  Cut into 8 pie-shaped wedges with pizza cutter.
6. Place on lightly greased baking sheet or one lined with parchment paper. Bake 10 to 15 minutes until tops of scones are slightly brown and a toothpick inserted into the middle comes out clean. Cool on wire racks.
7. While the scones are cooling, make the glaze. Combine sifted powdered sugar, pumpkin puree, spices. Add one tablespoon of half and half. Stir and adjust consistency ... not too thick and not too runny. Brush on glaze with a pastry brush or use a spoon to drizzle a zig zag pattern across each scone.

​Wait about 15 minutes until the glaze has set before serving warm.
​
​

Ingredients
2 cups cornbread, crumpled
1 pound chicken sausage
​2 tablespoons butter or olive oil
2 cups apples, chopped with skin
2 medium yams or sweet potatoes, mashed
1 1/2 cup onion or leeks, chopped
3 pieces of celery, chopped
3/4 cup dried cranberries
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 cup turkey broth or apple juice

Directions
Cook yams or sweet potatoes earlier in the day to give them time to cool. Place them in a large pot, bring to boil, then reduce the heat and simmer, covered. Cook until tender, testing with a fork. Drain, cool, peel. and mash.

1. Cook sausage in a skillet, breaking into small pieces, until there is no more pink.
2. In the skillet, add the oil, onion, and celery and saute until soft. Stir in the apples and cook just until tender.
3. Place mashed yams in a large bowl and stir in the skillet ingredients, broth or juice, cranberries and spices.
​4. Turn into a greased 9 inch by 9 inch baking dish. Bake at 350 for 20 minutes until golden brown. Serve warm.

Ingredients
12 pound turkey
6 pieces of celery
1 onion, sliced
4 tablespoons olive oil
4 teaspoons kosher salt
​2 teaspoons paprika
1 cup white table wine
​Water for the pan

Instructions
1. Remove upper rack in oven, place bottom rack in lowest position, and preheat to 400 degrees.
2. Remove thawed turkey from bag. Remove neck and giblets from cavities and set these aside to *make broth for gravy. Rinse the bird with cold water.
3. Pat cavities lightly with paper towel. Stuff loosely with celery and onion (Untruss legs if needed).
4. Truss neck cavity and wings with metal skewers and re-truss legs.
​5. Place turkey in pan, breast side up.
6. Make a paste of oil, salt, and paprika and rub over entire turkey.
7. Lower oven to 350 degrees and slide in turkey. Cover the bottom of the pan with water. (If you keep a little water in the pan throughout roasting it will make it easier to remove the drippings.)
8. Halfway through roasting time, heat, but not boil, the wine, then pour over the turkey.
9. About the last half hour of cooking, place a foil cap over the turkey to keep it from burning.
10. When done, the thickest part of the drumstick will feel soft, and the thermometer should register 180 degrees. Stick the thermometer in the thickest part of the thigh, being careful not to touch the bone. Remove turkey from the oven and let rest for about 30 minutes before carving.