Trudy: " Traditional " is my favorite way also. Thought everyone went to Salting , High Heat method. Nice to see I'm not alone. I usually make mine with Stuffing, sometimes with chopped up and simmered Sausage mixed in it. Stuffing ( Double for Turkey ) 1 Celery stalk, (10in. Piece ) and ½ of a Med. l onion (chopped small) and Cooked in Micro Wave until tender (about 2 ½ min.) Some Bell Pepper may also be added. In a large Bowl mix: 1 cup of small bread cubes 2 cups of Italian Bread crumbs 1 tablesp. Parsley Flakes 2 tablesp. Of Locatelli Romano grated cheese 1 teasp. Of Onion Powder 1 teasp. Of Garlic Powder ( or more to taste ) 1/2 teaspoon of Old Bay Seasoning Salt to taste ( about ½ teaspoon ) Optional- 1 piece of Italian Sausage 10 in. long, skinned and cut into small pieces. Sautee till medium rare. Add the cooked Onion and Celery. Put 1 egg into a cup of chicken stock , or Chicken Soup Base ) beat well and mix this into the other ingredients. Add a little water, if the mixture is too dry. Add more sausage or whatever you like. Baking the Turkey: I use a Waterless cooker and Bake until the inside stuffing temperature reaches 165 Degrees. Take the lid off for the last 1/2 hour , to brown. I just rub oil on the turkey and sprinkle with Onion and Garlic Powder. Put 1/2 cup of water in the bottom and let her rip. Always Good !!! Here is mine , cooked Last Christmas. HAPPY THANKSGIVING !!! LOU

Really. :)

I'd be careful about putting cloth or parchment over the turkey in this oven as it uses the broiler to sear. After would be ok. My choice would be cooking parchment. Chinchette, you shouldn't need to tent it while in the oven -- in theory at least. The breast skin can get very dark and crisp but there's stuffing under there and it gets nice and crackly. When it comes out, I let it rest so it's easier to slice and stays hot. I'd put some cooking parchment over and and a couple of dishtowels on that to hold in the heat. Also, forgot to mention. Before I bought the oven I had a long talk with the Miele consumer people who emphasized that when you open this oven it loses 30% of the heat. I see people open an oven, baste leisurely, then wonder why the turkey takes so long. Big bonus to no-basting.

Can't tell ya how many times I've made this. Thanksgiving, Christmas, Easter. KT'er shared this and ***are my recommentations Posted by Elle 53 In SI NY on Wed, Nov 24, 99 at 10:10 Ritz Cracker Stuffing 1 pound of Ritz crackers **3 sleeves 2 onions 12 oz fresh mushrooms 3 eggs 1 can Swansons chicken broth salt and pepper to taste ***add poultry seasoning to taste How to make: 1-saute onions and mushrooms in 1/3 cup of vegetable oil- let cool 2- crushed crackers in bowl add chicken broth and eggs mix well add cooled mushroom and onions mix well add salt and pepper add mixture to well oiled baking pan bake at 350 oven covered for 1 hour **I don't cover ---------------------------------------------------------- Made this two years ago for Thanksgiving Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. I put it in the refrigerator, overnight, before baking the next day, just let it sit on the counter before baking ----------------------------------------------------- DELICIOUS!!!! Baked Sweet Potatoes with maple-jalapeno sour cream Rub oil and salt on 4 scrubbed, sweet potatoes and dried Place on rack and take 450 for 40-45 minuts or until soft (I wrap mine in foil) Topping Combine 1/2 c sour cream 1 Tbl maple syrup 2 tsp seeded and minced jalapeno ***I use canned minced green chiles, drained 1 tsp lime juice salt and tobasco to taste chill Serve potatoes with: maple-jalapeno sour cream bacon bits sliced scallions ---------------------------------------- BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.