By leah jones
Halloween season is coming to a close which means it is time to get ready for Thanksgiving. Plan ahead what you will make this year with these variations of classic recipes.
Preheat oven to 325°F (165°C). Pat a whole turkey dry and season inside with salt and pepper.
In a bowl, mix 1 cup unsalted butter, 1/4 cup olive oil, 4 minced garlic cloves, 1/4 cup fresh, chopped rosemary, thyme and sage, lemon zest (2 lemons) and lemon juice.
Gently loosen the turkey skin and rub the herb-butter mixture under the skin and on top. Fill the cavity with half of the 2 quartered onions, 4 roughly chopped carrots and 4 roughly chopped celery stalks.
Place the remaining vegetables in the roasting pan. Add the turkey, pour the broth in and cover loosely with foil.
Roast for 2-2.5 hours, basting occasionally. Remove foil and roast for an additional 30-45 minutes until golden brown and internal temp reaches 165°F (74°C). Let rest for 20 minutes before carving.
Preheat oven to 350°F (175°C). Boil 4 large peeled and cubed sweet potatoes until tender, drain and mash.
Mix in 1/2 cup brown sugar, 1/4 cup melted butter, 1/2 cup heavy cream, 1 tsp cinnamon, 1/4 tsp nutmeg and salt. Transfer the mixture to a baking dish.
In a separate bowl, mix 1 cup chopped pecans, 1/4 cup flour, 1/2 cup brown sugar and 1/4 cup melted butter to form the streusel. Sprinkle the streusel over the sweet potatoes and bake for 25-30 minutes until golden.
Preheat oven to 350°F (175°C). Cook 1 lb Italian sausage with the casing removed in a skillet until browned. Remove and set aside.
In the same skillet, add 1/2 cup butter and sauté 1 large diced onion and 2 diced celery stalks until soft. Add 1/4 cup chopped fresh sage and 1 tsp dried thyme.
In a large bowl, combine 1 loaf of cubed, crusty bread, sausage, onion mixture and 2 cups chicken or turkey broth.
Season with salt and pepper. Mix gently, making sure the bread is moistened. Transfer to a greased baking dish and bake for 30-35 minutes, until golden and crisp on top.