Rosemary Roasted Turkey:
¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
Salt to taste
1 Turkey
Found on Allrecipes.com
Apricot Wild-rice Stuffing:
Ingredients
10 tablespoon unsalted butter, plus more for baking dish
1 6-oz. package wild rice
10 oz. sourdough bread, torn
1 onion, chopped
3 celery ribs, chopped
1 cup chopped dried apricots
¼ cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
Kosher Salt
Black pepper
1 cup roasted walnuts, chopped
2 cups chicken stock
Directions
Preheat oven to 375 degrees, butter a 3-quart baking dish
Cook the rice according to package directions
Toast bread on baking sheet until dry, 12-14 min.
Melt butter with medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until softened 8 to 10 minutes. Add apricots, parsley, sage, and thyme and cook, stirring, until fragrant, 1 to 2 minutes
Season with Salt and pepper
Stir in bread, rice and walnuts. Stir in stock until moist. Bake for 35-40 min.
Countryliving.com
Velvety Mashed Potatoes:
1 cup heavy cream
4 tablespoons unsalted butter
3 large Yukon gold potatoes, peeled Kosher salt Freshly ground black pepper
1/4 cup olive oil, optional Chopped fresh chives, for serving
Found on Cookingchanneltv.com
Sweet Potato Yam Casserole with Marshmallows:
Ingredients
1 (40 ounce) canbruce cut yams, drained
1⁄2 cup brown sugar
1⁄4 teaspoon salt
1⁄2 teaspoon cinnamon
1 egg, beaten
4 tablespoons melted butter
1 (16 ounce) bag miniature marshmallows
Directions
Butter 1 quart baking dish.
Heat oven to 350 degrees.
Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.
Mix well.
Place 1/2 mixture in baking dish.
Top with a layer of marshmallows, then add remaining mixture.
Bake for 30 minutes.
Remove from oven and top with remaining marshmallows.
Bake for another 10 minutes or until marshmallows are lightly browned.
Found on Food.com
Hot Sesame Green Beans:
Ingredients
1 tablespoon white sesame seeds
1 1/2 pounds green beans
Salt
3 tablespoons vegetable oil (3 turns of the pan)
1 teaspoon crushed red pepper flakes
1 teaspoon crushed red pepper flakes
Coarse salt
Directions
Toast the sesame seeds in a dry skillet over medium heat, tossing frequently, until golden, about 4 minutes. Cook the beans in 2 inches of boiling salted water for 2 to 3 minutes. Drain well.
Heat the vegetable oil in a large nonstick skillet until the oil shimmers and smokes. Add the beans and stir-fry for 5 minutes, until they begin to caramelize and brown at the edges. Add the crushed red pepper, sesame oil, coarse salt and toasted sesame seeds. Toss a minute more. Remove from the heat and serve.
Found on Rachaelraymag.com