Coming up on Thanksgiving I mention I would like to try something different this year, which is met with, ‘but mom you are going to make……..’, so I have given up on that concept and I just stick with the traditional recipes I make every year. Quite frankly after a month of illness, being creative at Thanksgiving is not at the top of my list either. I have included cooking times for the turkey, stuffed and unstuffed. I cook mine unstuffed, but I always use a meat thermometer. Now the ‘doness factor’ is subjective, but don’t trust your oven, use the thermometer. These are just a few of the recipes that grace our table. Most are pretty basic, but always good. Sometimes, most times, simple is best. The cole slaw, I know, is a shocker on thanksgiving but homemade it’s the best thing and the first leftover gone after the holiday is over. Thanksgiving is my favorite holiday. I wish you and yours a very Happy Thanksgiving!

Carla’s Mash Potatoes with Garlic (make a day ahead)

5# bag of Yukon gold potatoes, peeled and cut into 2” cubes

chicken stock

1# pound butter, cut up into cubes

heavy Cream to consistency

sea salt to taste

fresh cracked pepper

minced garlic, about 5 cloves

Bring water to a boil in a large stock pot, salt the water if using stock without stock, add chicken stock Cook the potatoes until you can spear it easily with a knife about 20 minutes, drain and place back into the cooking pot. Season with minced garlic, salt and pepper, you will adjust the seasoning at the end. Add butter and mix until melted by the heat of the potatoes, or melt before hand and mix in. Mash however is easiest for you. Add cream a little bit at a time while mashing until it reaches a stiff consistency. Adjust the salt and pepper. I make these a day ahead remove them from the frig in the morning to bring to room temperature then throw them in the oven when the Turkey comes out.

Roasted Vegetables with balsamic drizzle (make a day ahead)

6 medium beets peeled, quartered

15 brussel spouts

5 carrots peeled rough chopped

5 small yellow onions skins removed, quartered

1/2 cup olive oil, approximately

sea salt

cracked pepper

balsamic drizzle glaze

Preheat oven to 350. In an X large bowl, throw in all the veggies, toss to coat. Line a baking sheet with sides with foil, layer oiled veggies, sprinkle with salt and pepper.

Place in the oven for 40-50 minutes depending on your oven. Every now and then take a peek. Remove from oven, place in a serving dish (if making a day ahead place in frig and warm in oven before serving) and drizzle the day of with balsamic vinegar.

Mom’s Cole Slaw (make a day ahead)

1 head of Green Cabbage, shredded in your Cuisanart

Hellmann’s Mayonnaise, 3/4 cup to start

Sea Salt

Cracked Pepper

Place the shredded Cabbage in an x large bowl and start with 3/4 cup of mayo and mix. Add a little more if it seems too dry a tablespoon at a time. Mix well then add the salt and pepper to taste. Simple, good and one of Mom’s traditions.

Butternut squash Mashed (make a day ahead)

2 large butternut squash, cut lengthwise in half

olive oil

1/2 butter cubed or melted

1/2 cup light brown sugar

sea salt

cracked pepper

Preheat oven to 350 degrees

Line a sided baking sheet with foil, smear with olive oil, place the squash face down and roast for 45-60 minutes, remove from oven. Scoop out the squash into a bowl, add butter and incorporate, add brown sugar, mix, add salt and pepper to taste. Warm in the oven in the day of.

Traditional Meat Stuffing

1-2 lbs ground beef

1/4-1/2 lb American sausage crumbled cooked, drain

2 eggs

14-28 ritz crackers soaked in milk to cover (14 crackers for each pound of beef)

onion powder

garlic powder

salt

pepper

3 shakes bell’s poultry seasoning

1/2 cup pinoli nuts

1/2 cup of dark raisins

Mix eggs in a separate small bowl, in another bowl put all the ingredients, add eggs mix together. Place in loaf shape or in a sided pan. Cook outside the turkey in an 350 oven for 30 minutes

Note: there are approximately 35 ritz in a roll.

Orange Pecan Cranberry Salsa

1 lb fresh cranberries

1 whole navel orange, cut into wedges do not peel

3/4-1 cup pecans

1 cup of confectioners sugar

using your kitchen aid mixer grinding attachments, grind the cranberries, the orange sections and pecans. Mix with sugar. Done.

How to Cook a Thanksgiving Turkey

One Turkey, unpacked, rinsed and dried*

One roasting pan with a rack

Oil olive

Sea Salt

Cracked pepper

1 tablespoon Sage

1 tablespoon Thyme

1 tablespoon Summer Savory

3Garlic, sliced thin

4 Bay leaves, whole

3 peeled Onions, rough cut

2 Celery stalks, rough cut

1 green Pepper, rough cut

1 stick of butter, soften

4 cups chicken stock

white wine

Preheat the oven to 325 degrees

Spray the roasting pan with Pam cooking spray. . Place the onions, celery stalks, green pepper, and garlic in the bottom of the pan. Place rack in pan Place Turkey on rack breast side up. Tuck the tips of the legs under the flap of skin. Rub the olive oil all over the turkey. Salt, pepper inside and out. Separate with your fingers the skin from the turkey meat over the breast, rub the butter inside, and slide the a few pieces of the garlic in, arrange the bay leaves. Now take the herb seasonings and rub all over the turkey. If you were planning on stuffing the Turkey, do it now. Place the turkey in the oven, start basting when the turkey has been in the oven for 45 minutes, then bast with chicken stock and wine every 30 minutes, after a while use a baster to baste with the juices in the bottome of the pan. Place in the Cooking times will vary depending if the bird is stuffed or not. Always use a meat thermometer to determine when the turkey is fully cooked. Temperatures should reach 180 degrees F in the thigh and 170 degrees F in the breast.

Stuffed Turkey Roasting Times at 325 degrees

Pounds Hours

10 to 18 3-3/4 to 4-1/2

22 to 24 5 to 5-1/2

18 to 22 4-1/2 to 5

24 to 30 5-1/2 to 6-1/4

Unstuffed Turkey Roasting Times at 325 degrees

Pounds Hours

10 to 18 3 to 3-1/2

19 to 22 3.1/2 to 4

23 to 24 4 to 4-1/2

*(remove the extra parts and simmer the neck in a separate sauce pan with 5-8 cups of water with thyme, sage, or bells poultry seasoning thrown in and simmer for 2-3 hours for extra stock for the gravy)