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• Roast Turkey with Herbal Rub
  
• Turkey Breast Braised with Garlic and Rice
  
• Turkey with Apricot-Chestnut Stuffing
  
• Giblet Gravy
  
• Moist Glazed Ham
  
• Sausage Stuffed Acorn Squash
  
• Minnesota Wild Rice Dressing
  
• Southwestern Jalapeno Cornbread Dressing
  
• Fruited Sweet Potatoes
  
• Cranberry Chutney
  
• Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
  
• Ice Cream Pumpkin Pie
  
• All-Start Pumpkin Pie Dessert
  
• Pumpkin Cheesecake
  
• Turkey and Veggie Pita Pocket
  
• Kentucky BBQ Turkey Sandwich
  

Prep Time: 1 hour
Cooking Time: 5 hours
Serving Size: Turkey: 16 to 20 servings, Stuffing: 12 cups

Ingredients:

• 1 Loaf (16 ounces) sourdough bread, cut into half-inch cubes
• 1/3 Cup butter or margarine
• 1/2 Cup slivered almonds
• 16-20 Pound Butterball turkey, thawed if frozen
• 1 1/2 Cups chopped onion
• 1 1/2 Cups chopped celery
• 4 Teaspoons poultry seasoning
• 1 Teaspoon salt
• Vegetable cooking spray
• 2 1/2 Cups coarsely chopped chestnuts (see note)
• 1 1/2 Cups chopped dried apricots
• 1/2 Cup dried currants or raisins
• 2 Cups Butterball chicken broth

Prep Time: 10 min.
Serving Size: 16
Ingredients:

• 1 Package neck, heart, gizzard from turkey giblets
• 1 Medium carrot thickly sliced
• 1 Medium onion thickly sliced
• 1 Medium celery rib thickly sliced
• 1/2 Teaspoon salt
• 1 Turkey liver
• 3 Tablespoons fat from poultry drippings
• 3 Tablespoons all-purpose flour
• 1/2 Teaspoon salt
• Pepper to taste

1. In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
2. Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
3. Pull cooked meat from the neck and discard bones. Coarsely chop the neck meat and cooked giblets. Cover and reserve in the refrigerator.
4. To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
5. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
6. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
7. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
8. Gradually whisk in warm poultry drippings/broth mixture.
9. Stir reserved chopped giblets into gravy. Season with salt and pepper. Cook and stir until gravy simmers and is slightly thick. Provides 16 servings at 1/4 cup per portion.