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GREEN ONION CORNBREAD STUFFING

1 can (10-1/2 oz) condensed French onion soup
1 soup can water
1/4 cup butter
1 cup celery cut into 1/4" pieces
1 cup green onions thinly sliced
11/2 tsp poultry seasoning
2 pkg 8 oz ea cornbread stuffing mix
cooking spray
Preheat oven to 350.
In 5qt 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 11/2 qt casserole coated with cooking spray.
Bake, covered, at 350 45 mins until set.
I use cooking spray on everything cause I hate washing dishes that is stuck with burn on stuff & I don't have a dishwasher to help me out.

That sounds tasty jsw! I like the idea of the french onion soup!

Drunk Turkey

This a spin of a southern tradition, drunk chicken. The turkey stays so juicy and truly absorbs every bit of seasoning.

1 large turkey
1 (24oz) can of Beer
1/14/ cups butter
2 1/2 Tbsps garlic salt
2 1/2 Tbsps tony chachere's cajun seasoning
2 1/2 Tbsps all purpose Greek seasoning
1 1/2 tspd onion salt

Thaw the turkey and place in a roasting pan. Put 2 sticks of butter in the cavity of the turkey. Take 1/2 stick of butter and rub on the turkey itself. Pour 1/4 can of Beer in the bottom of the roasting pan. Place desired amount of seasonings in the beer can. We love tons of flavor, so we use about 1 Tbsp of each garlic salt, cajun seasoning and Greek seasoning and 1 tsp of onion salt. Place can into the cavity of turkey, top first. Leave the can sticking out of the cavity a few inches. Pat seasonings on the buttered turkey. cover with alumnium foil. cook as directed on bird.

EDESIA'S SWEET POTATO CASSEROLE

I got this recipe for a women in Texas. Everyone absolutely loves it. Loaded with butter and sugar, it tastes like a dessert! If you like it less sweet, cut back on the white sugar.

4 large sweeet potoes, cooked, peeled and mashed
1 1/3 cups butter, divided
1 tsp salt
1 1/2 cups sugar
4 eggs
2 tsps vanilla extract
1 cup flour
2 cups brown sugar
2 cups pecans, chopped

1. combine sweet potatoes, 2/3 cup butter, salt, sugar, eggs, vanilla and 4 tsps flour. Pour into a 9X13 inch casserole dish.

2.Combine brown sugar, remaining butter and remaing flour; mix together until crumbly. Add pecans. Put on top of casserole.

3. Bake at 350 degrees for 45-60 minutes or until set in the middle.

Here are a couple of links to turkey handling and safety:

How not to thaw a turkey:
view link
Turkey 911:
view link

Try something different:

Rustic Winter Vegetable Tarts


7-1/2 cups winter vegetables, (such as winter squash, sweet potatoes, red onion, parsnips, carrots, turnips, and rutabagas) peeled and seeded as necessary and cut in bite-size chunks
4 slices thick-sliced bacon, cut into 1-inch pieces
3 Tbsp. olive or canola oil
2 Tbsp. chopped fresh thyme leaves
1 pkg. (15 oz.) rolled refrigerated unbaked pie crust (2 crusts)
1 cup crumbled goat cheese (4 oz.)
1 Tbsp. balsamic vinegar
4 cloves garlic, minced
Fresh rosemary sprigs

1. In large bowl toss prepared vegetables with bacon, 2 tablespoons of the oil, thyme, and 1/4 teaspoon each salt and pepper. Spread evenly in 15x10x1-inch baking pan. Place pan on lowest oven rack of cold oven; turn oven setting to 425F. Roast 35 minutes, stirring vegetables every 10 minutes, until golden and tender.
2. Meanwhile, roll each piecrust to about 12 inches square. Cut each piecrust square in four free-form shapes; divide between two parchment-lined baking sheets.
3. Remove vegetables from oven; stir in 3/4 cup of the cheese, the vinegar, and garlic. Set aside. Leave oven on; adjust racks to lower center and upper positions.
4. Divide vegetable mixture among dough shapes, leaving generous 1-inch borders. Fold dough borders around vegetables, pleating as necessary to form tart edges. Sprinkle vegetables with remaining 1/4 cup goat cheese.
5. Bake 20 minutes or until tarts are golden brown, exchanging baking sheet placement on racks and rotating sheets after 10 minutes. Drizzle with remaining olive oil and garnish with rosemary sprigs.
Makes 8 servings.

Serve this elegant yet easy side dish, best thing about it...you don't need the oven to make it!

Caramelized Carrots

Ingredients
2 Tbsp. olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
1/4 tsp. salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1/8 tsp. cayenne pepper
Snipped Italian (flat-leaf) parsley

1. In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
2. Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately. Makes 8 (1/2-cup) servings.

Flavorful Foliage: Maple Sugar Cookies. Here is a great project for the kids or grandkids.

Sugar Cookie Dough Recipe

1 1/4 cups of confectioners' sugar
1 teaspoon of vanilla extract
2 to 4 tablespoons of maple syrup
Food coloring

Use a leaf-shaped cookie cutter* to create a batch of leaf cookies from your favorite sugar cookie recipe or store-bought cookie dough. Tip: If you don't have a leaf-shaped cookie cutter, copy and cut out the large leaf cookie pictured above and use it as a cutting template.

2. Bake the cookies according to the recipe directions and allow them to cool.

3. To make the frosting, combine 1 1/4 cups of confectioners' sugar with 1 teaspoon of vanilla extract in a medium-size bowl. Whisk in 2 to 4 tablespoons of maple syrup, a little at a time, until the mixture reaches a spreadable consistency.

4. Divide the frosting among 3 small bowls or coffee mugs. Stir in food coloring (1 or 2 drops at a time) to tint one batch red, another one yellow, and the last one orange.

5. Spread the colored frosting on the cookies, then let the frosting set before enjoying them. This recipe makes 1 1/2 cups of maple-flavored frosting.

*Most major stores carry leaf shaped cookie cutters this time of year (out here Target is one of them), If you can't find a store here is a link to a site where you can order them plus a lot of other cookie and candy making items:
view link

Megan that tart looks delish, I would love to try that. The carrots look great too.
You are doing a great job kicking off our Thanksgiving, file.

CHESTNUT STUFFING WITH PANCETTA AND FENNEL

2 loaves bread, country style (16-18ozs each)
2/3 cup extra virgin olive oil, divided, plus
1/4 cup extra virgin olive oil
2 Tbsps Fennel seeds
1 cup Pancetta, finely diced
2 sprigs rosemary
1/4 tsp red pepper flakes
2 cups onion, finely diced
2 Tbsps thyme
Kosher salt to taste
Freshly ground pepper to taste
1 cup white wine
3 cups chicken stock
8 Tbsps unsalted butter, divided
2 (14oz) jars chestnuts (peeled and cooked)
2 extra large eggs, lightly beaten
1/4 cup flat-leaf parsley, chopped

1. Cut the crusts off the bread and tear remaining loaves into 1 inch pieces; put into a large bowl. Toss with 2/3 cup olive oil. spread on 2 rimmed baking sheets. Toast on staggered oven shelves in a preheated 400 degree oven 12-15 minute, tossing occasionally, until croutons are golden-brown and crispy on the outside but still a little tender inside. Reverse baking sheets halfway through the cooking time. Cool.

2. Toast the fennel seeds in a small pan over medium heat 2-3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden-brown. Coarsely grind the seeds with a mortar and pestal or a spice grinder. Set aside.

3. Heat a large skillet over high heat for 2 minutes. Add remaing 1/4 cup olive oil and the pancetta. Saute 1-2 minutes. Turn heat down to medium, add rosemary sprigs and red pepper flakes and cook 1 minute. Add onion, fennel seeds and thyme. Season with 1/4 tsp salt and a few grinds of pepper. Saute about 8 minutes or until the onions are lightly caramelized, add to the croutons and set aside.

4. Return pan to high heat and pour in the white wine. Bring to a boil and reduce by three-quarters. Add chicken stock and bring to a boil. Pour hot liquid over croutons and onions, tossing well to combine. Stir occasionally so that the liquid that settles in the bottom of the bowl can be redistributed.

5. Wipe pan out with paper towel and return to the stove over medium heat. Add 4 Tbsps butter, when melted add chestnuts. Saute 4-5 minutes until golden and sizzling. Season with a pinch of salt and pepper; add to the stuffing. Stir to combine and adjust seasinings if needed. Add eggs and parsley, toss well and put the stuffing into a 2 1/2 Qrt caserole dish. Don't pile too high, any that remains can be put into a smaller casserole dish. Cover with foil and bke 40 minutes in a preheated 375 degree oven. Remove foil and top with remaining butter cut into small pieces. cook uncovered about 15 minutes or until crispy on top.