I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps

• How to Choose a Turkey

• How to Deep Fry a Turkey

• How to Roast a Turkey

• How to Stuff a Turkey

• Thanksgiving on a Budget

• How to Cook a Thanksgiving Dinner

• Three alternative Thanksgiving dishes

• Sleep in on Black Friday and do your shopping online.  You can check out my gift guide for cooks and foodies or head over to see some other Christmas Gift Guides and shop from the comfort of your own home.

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes

• Two Layer Pumpkin Cheesecake Recipe

• Creamed Turnip Recipe

• Sautéed Green Beans Recipe

• Holiday Mashed Potato Recipe

• Herb Roasted Turkey Recipe

• Traditional Stuffing Recipe

• Turkey Gravy Recipe

• Cranberry Salsa Recipe

• Turkey Chili Recipe

• Pumpkin Pie Recipe

• Pumpkin Pie Dip Recipe

• Green Bean Casserole Recipe

You can also explore The Cooking Blog deeper by browsing the turkey, and holiday tags.

Ingredients

• 1 turkey (12-20 lbs or )
• 1 kg salt
• 2 cups brown sugar
• 1 lemon (optional)
• herb sprigs (optional)
• carrots (optional)
• celery (optional)
• butter
• salt and pepper

1. If your turkey is frozen, thaw it out. Leave it in your fridge, in its plastic wrapper, for five hours per pound. If you’re using a 15-pound turkey, that means it’s going to take about three days to thaw — be sure to plan accordingly!
2. Make sure your turkey is pretty close to being thawed before brining, otherwise the turkey will not absorb the solution. First, remove the giblets bag from the turkey and reserve in the refrigerator (I use them to make stock, which I add to the gravy). Find a clean plastic container that is big enough to completely submerge the turkey — a large picnic cooler or industrial-sized bucket should work. Place the turkey in the container along with the salt and brown sugar. Fill the bucket with cold water, cover, and let sit for four hours for a turkey under 12 pounds or six hours for a larger turkey. If you can fit the container in the refrigerator, put it in, if not, put in the coolest area possible and replenish with cold water if the water temperature starts to warm. Remove the turkey from the brine, rinse under cold water to remove the salt solution, and pat dry. Put the turkey in a roasting pan uncovered and refrigerate overnight so that it can dry out.
3. Preheat oven to 325 degrees C. Prepare your turkey for roasting. If you like your stuffing in the bird, stuff it now. If you prefer to do stuffing in a casserole dish, stuff the cavity with aromatics such as a lemon cut in halves, carrots, celery, and fresh herb sprigs and skewer the opening of the cavity shut. With the turkey breast side up, brush it with melted butter and season with salt and pepper.
4. Roast turkey for about 20 minutes per pound, until a meat thermometer reads 170 degrees F when inserted in the thickest part of the thigh (be careful not to touch the bone with the end of the thermometer). Baste with juices at the bottom of the pan at regular intervals throughout roasting. If you find the turkey skin is getting too browned before it’s done cooking, cover the breasts with foil.
5. Take the turkey out of the oven, tent it with foil, and let it rest for about 30 minutes (it can sit longer if the rest of the meal isn’t finished yet or if the turkey cooked more quickly than you anticipated). Carve and serve.

Here is how Butterball suggests brining.

Ingredients

• 1 pound ground turkey
• 1 each small onion -- chopped
• 1 tablespoon chili powder
• 2 cups water
• 1 can tomato soup -- undiluted
• 1 can corn -- (12 oz.), undrained
• 1 tablespoon Worcestershire sauce
• 1 cup uncooked macaroni
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese

Directions

1. In a large skillet, brown the meat and onion. Drain off the fat.
2. Add all the remaining ingredients, except the cheese. Cover, and simmer 20-30 minutes, or until the macaroni is tender.
3. Uncover, and sprinkle with cheese. Stir well. Continue cooking until cheese is melted.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Roast a Turkey
• How to Stuff a Turkey
• Thanksgiving on a Budget
• How to Cook a Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe
• Pumpkin Pie Recipe
• Pumpkin Pie Dip Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

Don’t know what to do with your leftover turkey? Give it a southwest twist with this tasty recipe.

Ingredients:

• 8 dried Guajillo chilies, seeds and stem removed
• 1 15-oz. can fire-roasted diced tomatoes
• 6 garlic cloves
• 2 tablespoons Extra Virgin Olive Oil
• 4 cups chicken stock
• 1/4 teaspoons sugar
• 8 Oz. Tortilla Chips
• 4 whole eggs, whisked in a bowl
• 1 large yellow onion, diced
• 1/2 lb. leftover roast turkey, cut into cubes
• 1/2 lb. thick-sliced smoked bacon, cooked crisp and broken
• 2 cups Oaxaca or Mozzarella cheese, grated
• 1/2 cup Queso Anejo or Cotija Cheese, grated
• 1/2 cup cilantro, chopped
• 1/2 cup Mexican Crema
• 1 avocado, peeled and sliced

Directions

1. In a 350-degree oven, toast the chilies for about a minute. Remove from oven, place in a covered pot over low heat with 1/2 cup of the chicken stock and simmer for 10 minutes. 
2. Transfer the chilies to a blender with the garlic, diced tomatoes and one cup of chicken stock and blend to a smooth paste. 
3. Heat a medium-sized pot over high heat, add the olive oil and when it begins to smoke add the paste. 
4. Stir constantly until it begins to thicken, about 4 to 5 minutes. Add the remaining chicken stock and sugar and simmer slowly for about 20 minutes, stirring frequently to prevent sticking. 
5. In a skillet over medium heat, scramble the eggs until they are done but not too hard. Remove and set aside. In a large bowl, toss the chips with all of the sauce. In a casserole dish, place a layer of 1/3 of the chips followed by 1/3 of the turkey, bacon, scrambled eggs, onions, cilantro and two cheeses. 
6. Repeat process two more times, leaving off the cilantro on the top layer. Place the casserole dish in a 375-degree oven for 15 minutes until the cheeses are melted. 
7. Remove from the oven, spoon onto plates, garnish with sliced avocado, drizzle with cream and sprinkle with the remaining cilantro.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!
Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• The Vancouver Sun has a great Thanksgiving 101
• How to Cook a Thanksgiving Dinner
• Testing out the Canadian Living Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Roasted Thanksgiving Turkey Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

Ingredients

• 1 small turkey breast tenderloin (1/2 pound to 3/4 pound) cut into 1/2 cubes
• 1/2 cup honey mustard dressing
• 8/10 slices bacon, cut crossways into thirds.
• 1/2 cup jellied cranberry sauce
• 2 tablespoons ground mustard
• 1 to 2 tablespoons chopped fresh chives.

Directions

1. In a shallow bowl, mix turkey and 1/2 cup of honey mustard dressing.  Cover and refrigerate 30 minutes to marinate.
2. Remove turkey from marinade; discard marinate.  Wrap bacon pieces around each turkey piece; secure with a toothpick.  Please on ungreased boiler pack wrack.
3. Broil with tops 4-6 inches from heat for 8-12 minutes, turning once, until turkey is no longer pink in centre and bacon begins to look crisp.
4. Meanwhile, in 1-quart saucepan, mix-cranberry sauce, 2 tablespoons honey mustard dressing and mustard.  Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chive. 
5. Serve turkey bites with sauce.

You can make these 24 hours in advance.  Cover tightly and refrigerate.  Just before serving, heat for 15 minutes at 375 degrees Fahrenheit. 

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• How to Cook a Thanksgiving Dinner

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags. Happy Thanksgiving everyone!

Ingredients

• 2 (10 ounce) packages romaine lettuce
• 2 1/2 – 3 cups cooked, sliced, turkey
• 1 (8 ounces) jar baby corn, quartered
• 2 tomatoes, chopped
• 1 (8 ounces) package shredded colby cheese)

Directions

1. Combine romaine lettuce, turkey, baby corn, tomatoes and cheese in large salad bowl.

Dressing

1. 2/3 cup mayonnaise
2. 2/3 cup salsa
3. 1/4 cup cider vinegar
4. 2 tablespoons sugar

• Combine all dressing ingredients in bowl and mix well.
• When ready to serve, sprinkle a little salt and pepper, pour dressing over salad and toss to coat well.  Serves 8.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• The Vancouver Sun has a great Thanksgiving 101
• How to Cook a Thanksgiving Dinner
• Testing out the Canadian Living Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Roasted Thanksgiving Turkey Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.  Also over at our cabin blog, there are some great ideas for Thanksgiving at the lake.  Happy Thanksgiving everyone!

Ingredients

• 1 (12 pound) whole turkey
• 3/4 cup olive oil
• 2 tablespoons garlic powder
• 2 teaspoons dried basil
• 1 teaspoon ground sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Ingredients

• 30 slices white bread, lightly toasted
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 eggs, lightly beaten
• 2 cups chicken broth
• 2 teaspoons rubbed sage
• 1 teaspoon garlic powder
• salt and pepper to taste

Directions

1. Allow the toasted bread to sit approximately 24 hours, until hard.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
5. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird."

• 5 cups turkey stock
• 1/4 cup all-purpose flour
• 1 cup water
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon celery salt

Directions

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

It’s getting closer to Canadian Thanksgiving around here and to kick things off, here is a Cranberry Salsa Recipe you may want to try out.  This is a quick and easy salsa recipe made with fresh cranberries, apples, cilantro, and chilies that is especially good with turkey, but can be used with any dish that calls for fresh salsa.

Around here at The Cooking Blog, we have added a bunch of Thanksgiving Links over the years and all of them can be found here.  We also have some more specific turkey links, tips, and ideas here.  Of course we have quite a few dessert posts and here is a link to some Spice Kissed Pumpkin Pie!

Hope you have a great Thanksgiving!

• Carrot fries and chipolte orange dipping sauce
• Thai Spiced Pumpkin Soup
• Slow cooker tortilla chicken soup
• Thanksgiving Turkey Leftover recipes

Jones Soda Co., looking for a marketing advantage, is making the switch to pure cane sugar from high fructose corn syrup as a soda sweetener.

"It's better for you, it's better-tasting and, overall, it's better for the environment," Peter van Stolk, the company's chief executive officer, said Tuesday.

Seattle-based Jones, which makes root beer, cream soda and quirky drinks with flavors such as turkey and gravy, will sell 12-ounce canned sodas with pure cane sugar after Jan. 1. All of the company's products will make the switch by mid-2007, van Stolk said.

Technorati Tags : Jones+Soda, sugar+cane

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

• How do you cook a turkey?
• How to prepare Thanksgiving Day dinner
• How to avoid a Thanksgiving Day disaster
• Thanksgiving 101
• How to make gravy without lumps
• How to grill up your Thanksgiving turkey
• Amazing barbecued or roasted turkey recipe
• Hearty turkey chili recipe
• Homestyle turkey soup recipe
• Smoked beer can turkey recipe
• New ideas for a classic Thanksgiving
• Beer can turkey recipe
• Dark chocolate and pumpkin cheesecake recipe
• Alternatives to pumpkin pie
• Easy pumpkin pie recipe
• Cider glazed turkey recipe
• Food Network's Thanksgiving Central
• Celebrate Thanksgiving with Epicurious

Technorati Tags : turkey, thanksgiving, Canada, recipes, pumpkin

• 32 oz Jar spaghetti sauce
• 9 Lasagna noodles, UNCOOKED
• 12 oz Dry curd cottage cheese
• 1 Egg
• 8 oz Cheese, Mozzarella; shredded
• 1/4 Cheese, parmesan, grated
• 1 lb Beef, ground, or turkey
• 1 tb -Italian spices to taste

1. Preheat oven to 350 degrees
2. Brown ground beef and drain
3. Mix together ground beef and spaghetti sauce (add spices}
4. In Medium bowl, mix cottage cheese, mozzarella cheese and egg until well blended.
5. Spread 1/4 sauce on bottom of pan (approximately 7 x 11 x 3)
6. Place one noodle layer 3 across bottom of pan
7. Place 1/2 cottage cheese mixture on top of noodle, then layer 1/3 of sauce then the second layer of noodle.
8. Repeat, ending with top layer of noodle, and then top with sauce.
9. Sprinkle with parmesan cheese.
10. Cover tightly with foil
11. Cook 1 hour covered. Uncover and cook 15 min more
12. Let cool 10 minutes before cutting into serving pieces.

MICROWAVE VERSION USE 8 X 8 glass dish. follow above directions except cover loosely with wax paper. Microwave on high 18 min, turn dish and continue another 18 min. Let stand 5 min before serving. (Test for doneness - zap longer if necessary )

Technorati Tags : lasagna, pasta, recipe