Side dish options:

Green Bean Casserole (a couple cans of green beans, a couple cans of cream of mushroom, some French’s friend onions…there is a receipe on the friend onion can…and it’s delicious!)
Jello w/ fruit mixed in it topped with whipped cream
Baked Mac and Cheese
Wild Rice
Homemade dinner rolls
Garlic mashed potatoes
Homemade gravy
Pumpkin Pie, apple pie, blueberry pie, cherry pie
Cheesecake
Ice Cream
…are just a few options to choose from. And what is nice about some of these options is you can make a casserole the next day w/ some of the leftovers (like the stuffing, turkey, potatoes, and homemade gravy…yummy!)

Ingredients

12 pounds whole turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
Directions

Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey, inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.

or fryed cajun turkey!
it’s great my dad would make it every year.
it’s dangerous but its worth it.

you need tony chachere’s turkey injector in creole butter,
tony chachere’s creole seasoning.
i’m not sure how he makes it, but i’m sure there’s a recipe some where.

1 pkg. yellow cake mix
3 eggs
2 tbsp. melted butter
4 tsp. pumpkin pie spices
1 (8 oz.) cream cheese, soft
1 (14 oz.) Eagle Brand sweetened milk
2 c. pumpkin
1/2 tsp. salt
1 c. chopped nuts

Preheat oven to 350 degrees in large bowl on low speed. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice; mix until crumbly. Press in bottom of 15 x 10 inch pan. Set aside.
In large bowl beat cheese until fluffy. Add milk then 2 remaining eggs, remaining pumpkin pie spice, pumpkin and salt. Mix well. Pour over crust. Sprinkle nuts over top. Bake 30-35 minutes or until set. Cool. Chill then cut in bars.

HASH BROWN CASSEROLE

1 cup onion, diced
1/4 lb. (1 stick) butter, thinly sliced
1 (8 oz.) container sour cream or plain yogurt (optional)
1 (8 oz.) pkg. Kraft Cracker Barrel sharp cheese
1 can Cream of Chicken soup
1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 to 1 cup potato chips or corn flakes

Stir together well the diced onion, sour cream or yogurt, grated cheese, thinly sliced butter, and Cream of Chicken soup. Add the hash browns and mix well.
Spread this mixture evenly in a casserole dish and top with crushed chips or corn flakes.

Bake at 350°F 1 to 1 1/2 hours.

Makes 8 to 12 servings.

SWEET AND SPICY PECANS

2 tbsp. butter
1/4 c. (firmly packed) brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
2 c. pecan halves

Place butter in 1-quart glass bowl. Microwave on high for 30 seconds or until melted. Add remaining ingredients and 1 tablespoon water; stir until pecans are well coated. Microwave, uncovered, on HIGH for 4 to 5 minutes or until pecans are toasted and glazed, stirring 2 or 3 times. Spoon pecans in single layer onto waxed paper. Cool.
Hope this helps!! Happy Thanksgiving

Expert: Lori Schneider
Contact: www.figscatering.com
Bio: Lori Schneider is a chef and owner of Figs Catering in Austin, Texas.
Filmmaker: Drew Noah

Duration : 0:1:1

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