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An elegant but easy holiday feast.

Butter-Basted Turkey

4 tablespoons unsalted butter, at room temperature
1 tablespoon fresh thyme leaves
Salt and Pepper
One 18-pound turkey—rinsed and patted dry, giblets and neck reserved for another use
1 large onion, quartered


Position a rack in the lower half of the oven and preheat to 400°. Mash the butter, thyme and 1/2 teaspoon
each salt and pepper. Place the turkey in a roasting pan and fold in the wingtips.
Using your fingers, loosen the skin at the neck end. Grasp the skin with one hand and work in your other
hand to loosen the skin down to the thighs and legs.
Spread the butter mixture under the skin, then, working with your hands on top of the skin, spread the butter
evenly all over the meat. Season the bird with salt and pepper.
Place the onion inside the cavity, then tie the legs together using kitchen string.
Roast the turkey until it registers 170° on an instant-read thermometer, about 2 1/2 hours; cover with foil
during the last hour to prevent the skin from browning too quickly. Let rest for 20 minutes before carving.

Golden Potato Mash

2 pounds small yellowfleshed potatoes, such as yukon gold
1 large sweet potato (about 1 pound), peeled
2/3 cup heavy cream


Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt.
Bring to a boil over high heat.
Meanwhile, halve the sweet potato lengthwise and then slice crosswise into 1/2-inch-thick pieces.
Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot.
Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper.

Top this;
Sprinkle with crumbled bacon

Oyster Sausage Stuffing Recipe

1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning


Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter.
Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally.
Gently stir in the oysters, sausage, parsley and poultry seasoning. Transfer to a greased 2-1/2-qt. baking dish.
Cover and bake at 375° for 40-50 minutes or until heated through. Yield: 9 cups (enough to stuff an 8- to 10-pound turkey).

Creamy Turkey Gravy Recipe

2 tablespoons cornstarch
2 tablespoons turkey or chicken drippings
2 cups chicken broth
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper


In a small saucepan, whisk cornstarch and drippings until smooth. Gradually stir in the broth, milk,
salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with turkey or chicken. Yield: 2-1/3 cups.

Brown-Buttered Sugar Snap Peas with Pecans

1 3/4 pounds sugar snap peas, trimmed
3 tablespoons butter
1/2 cup pecan pieces
Salt and pepper


In a large saucepan of boiling, salted water, cook the peas until crisp-tender, 2 minutes; drain.
In a large, heavy skillet, heat the butter over medium-high heat until golden-brown and fragrant,
1 to 3 minutes. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes.
Stir in the peas and cook until heated through; season with salt and pepper.

Sour Cream Fan Rolls

2 tablespoons active dry yeast
1 cup warm water (110 degrees to 115 degrees)
10 tablespoons sugar
2 cups warm sour cream (110 to 115 degrees F)
2 eggs, lightly beaten
6 tablespoons butter, melted
1 1/2 teaspoons salt
1/4 teaspoon baking powder
7 cups all-purpose flour


In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23-in. x 9-in. rectangle. Cut into 1-1/2-in. strips. Stack five strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

Mocha Layer Cake

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) Chocolate Instant Pudding
4 eggs
1 container (8 oz.) Sour Cream
1/2 cup oil
3/4 cup Suisse Mocha Café, divided (or French Vanilla Cafe, if preferred)
1/2 cup plus 1 Tbsp. water, divided
1 pkg. (8 squares) Semi-Sweet Chocolate, divided
2 cups thawed Whipped Topping
2 Tbsp. butter or margarine
1 Tbsp. light corn syrup


BEAT cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee
and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape
bottom and side of bowl. Beat on medium speed 2 min. or until well blended. Chop 4 chocolate
squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
BAKE 40 to 45 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.
Remove from pans to wire racks; cool completely. STIR remaining 1/4 cup flavored instant coffee into
whipped topping. Stack cake layers on plate, spreading whipped topping mixture between layers.
Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl
on HIGH 1-1/2 min.; stir until chocolate is completely melted. Spread over top of cake, allowing
glaze to drip down side.

Amazingly Good Eggnog

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg


Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

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