With Thanksgiving right around the corner, I was wondering if anyone has some special recipes they might want to share with the rest of us. I am always looking for something new to cook for that day. We will be having dinner here with all of our neighbors and some family that live nearby. We usually fry our turkeys and everyone brings a dish or two. That way none of us have the responsibility of cooking everything. Works out really great for all of us. And the best part is I am on vacation the whole week, yeah....

That's great Cindy, I sometimes deep fry turkey also or depending on crowd, do traditional roasted and fried, now that's a feast! I like it a lot and the peanut oil seals quickly and doesn't soak into the bird, turns out very moist and tasty. I'll post my recipe for roasted garlic mashed potatoes on the recipe thread for you and anyone who likes mashed potatoes, very tasty if you like garlic, I love garlic,

God bless,

Kandy

P.S. This is the recipe thread, Here it is:

I rarely measure so please forgive me if this makes it difficult for those who do.

Two-three bulbs of fresh garlic (whole bulb in tact).
Use garlic roaster if you have one, if not wrap each bulb in aluminum foil, bake in 400 degree oven until soft, takes 45 mins.-hour depending on size of heads, test by sticking a fork in bulb must be nice and soft, I sometimes wait until some start to ooze, but that can sometimes be too late, don't want to burn it, changes the taste completely, not good. Remove from oven, allow to cool slightly, then remove skin or can just squeeze out when ready.
Russett Potatoes, pealed, sliced (I slice, cooks faster and easier to mash once cooked) boiled until fork tender, drain. retrun to warm pot.
Add to warm potatoes 4-8 ozs. soft butter or margarine, your choice, butter can also be melted, but the hot potatoes usually takes care of this for you (more butter to taste or if needed depending on how much you're making.
Equal fresh 2% milk mixed with half/half cream...just add to potatoes while mashing until you get the consistency you like.
Squeeze in the warm garlic as much as you like to your taste.
fresh finely chopped parsley/cilantro which ever you like best, not too much.
Season with kosher salt or sea salt, garlic powder, white pepper, black is fine also, start tasting now so you won't over do it with the seasonings.
Whip them up until nice and fluffy again to your liking, keep warm until ready...I usually put a pad of butter on top and sprinkle top with additional fresh herbs (parsley/cilantro).
Tip, you can make extra roasted garlic and mix into other spreads for appetizers, yumm, yumm!
Also, if there are any left, I make potato pancakes for breakfast next morning.

God bless,

Kandy

I make a Broccoli Bake casserole.

You make it just like the famous Campbell's Green Bean Bake, except for 2 things;
1. use 20 oz frozen broccoli (cooked and drained) - or use 1 and a half pounds of fresh cut up cooked broccoli instead of Green Beans
AND
2. use a can of Campbell's Cream of Broccoli soup instead of the Cream of Mushroom soup.

It's great! Everybody loves it.
One year though I forgot to cook the broccoli first. oops.

Mmmmm! Thank you for sharing these recipes. They sound delicious, especially the potato pancakes. I love potatoes.

Geoff does all the cooking here and usually makes the green bean casserole, maybe I can talk him into trying the broccoli one this year? That sounds REALLY good, too. Geoff is thankful I don't do the cooking. LOL Not a talent I have been blessed with, so I appreciate the sharing very much. I've burnt peas . . . on more than one occasion.

So much to be thankful for this year.

Praise YHVH.

YHVH bless
Love, ysiY,
Gina

Yummy, I think I will try this. Everyone here loves garlic. Thanks.

I usually bake this every year but didn't know about the broccoli soup. I will try that this year. Thanks.

Not sure if you like spicy food:

http://www.realcajunrecipes.com/

Oh yeah, born and raised in southwest Louisiana. My husband says he never heard of gumbo made 35 different ways until he met me. I don't really know 35 ways but he thinks I do.

I'm also originally from Southwest Louisiana. As well as "CajunLady" too! Who knew you could make gumbo 35 different ways...

We have around 20 people every year at my house. We make 2 big fried turkeys. Due to this the traditional stuffing is out, so I make Stove-Top ! I saute' onion and celery in butter, then add the water per box instructions and follow the recipe. I make 5 boxes and use 3 of the cranberry one and 2 turkey flavor (any combo works). People think it is somthing special...LOL !

I make a really good sweet corn casserole and a cranberry dish. Will find the recipes and post

Mmmm!

This has been a staple dish at my family Thanksgivings since before I can remember. Sooo good.