Prep Time: approx. 10 Minutes. Cook Time: approx. 5 Hours . Ready in: approx. 5 Hours 10 Minutes. Makes 1 (12 pound) turkey (16 servings).
Printed from Allrecipes, Submitted by Robin C.

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Directions
1)   Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.

2)   Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat.
This makes for very juicy breast meat.

3)   In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

4)   Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

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Prep Time: approx. 10 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 40 Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Mike Kennon

4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans

Directions
1)   Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).

2)   In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.

3)   Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.

4)   Bake for 30 minutes in the preheated oven.

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www.allrecipes.com

Makes 1 - 9 x 13 inch cake (18 servings).

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

Directions
1)   Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).

2)   in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice.
        Mix well. Pour batter into the prepared pan.

3)   Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.

4)   Bake for 55 to 60 minutes, or until done.

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Prep Time: approx. 30 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 1 Hour 30 Minutes. Makes 1 (12 pound) turkey (16 servings).

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

Directions
1)   In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.

2)   Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

3)   Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.

4)   Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

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www.allrecipes.com

Makes 1 pound (12 servings).
Printed from Allrecipes, Submitted by Carolyn

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions
1)   Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.

2)   In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

3)   Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

4)   Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

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www.allrecipes.com

Cook Time: approx. 15 Minutes. Ready in: approx. 15 Minutes. Makes 10 servings.
Printed from Allrecipes, Submitted by Libby's®

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 t 1/4 cup powdered sugar (optional)

Directions
1)   PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper.
Grease and flour paper. Sprinkle towel with powdered sugar.

2)   COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

3)   BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starti)ng with narrow end. Cool on wire rack. 4)   BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake.
Reroll cake.
Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Prep Time: approx. 5 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 30 Minutes. Makes 6 -8 servings.
Printed from Allrecipes, Submitted by Amber Spano

2 1/4 cups chicken stock
1/4 cup wild rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups diced celery
1 cup chopped onion
4 cups corn bread stuffing mix
1 tablespoon poultry seasoning

Directions
1)   In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.

2)   In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft.

3) In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.

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www.allrecipes.com

2 teaspoons dried parsley flakes can be substituted for fresh parsley.
Prep Time: approx. 15 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 55 Minutes. Makes 10 cups (20 servings).
Printed from Allrecipes, Submitted by Walsie

1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
1/2 cup chopped pecans
2 cups apple juice
3 eggs, beaten

Directions
1)   Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.

2)   Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

3)   In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt.
        Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs.
        Spoon dressing into prepared casserole dish.

4)   Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour.
Ready in: approx. 1 Hour 20 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Holly

1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)

Directions
1)   Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2)   In the prepared dish, make a single layer of sweet potato slices.
        Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper.
        Repeat, alternating layers of white and sweet potatoes.

3)   In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.

4)   Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover. 5)   Bake in preheated oven for 1 hour, or until potatoes and onions are soft.

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