BF and I had our TG dinner the weekend before, so ate leftovers on the actual day. I sure LOVED that! We got a free turkey and it was just one of those injected ones and I just roasted it and it came out good. I rubbed it with Mrs. Dash garlic herb salt free seasoning and stuffed it with apples. The only thing that was a problem is neither my meat thermometer or the pop up one on the turkey seemed to work because it was overcooked but not registering the right temp., so I dunno. My thermometer never seems to be accurate so I really have to find a better one. The white meat on the breast was a tad dry, as per usual but frankly I think it was good enough, that is pretty much the nature of white meat anyway. We got a lot for sandwiches which I ate on my homeade ricotta caraway bread-yum. I made sweet potatoes with pineapple glaze, a dish I had forgotten about and I think I will make it again. Easy peasy, not too cloying sweet but not bland either. Just added a small can of pineapple tidbits to a dish of diced fresh sweet potatoes, a TBLSP or so of brown sugar, a bit of butter and some candied ginger, and then baked it with the turkey for about an hour. Delish. I finally found a stuffing I like. It was over the top rich and fattening but since I only make this type of thing once a year, worth the splurge. It was an Italian style dressing and I got the recipe from chef Fabio Viviani, which sounds like a made up name to me but I actually enjoy his show and some of the recipes. What I like about this dressing was it has almost no sage and I am not a sage fan! I used a mix of spicy fake sausage and some all natural pork and rice sausage that I get, instead of the italian sausage that the recipe calls for. Ingredients 8 cup(s) French baguette or Italian pane rustica, cut into 1-inch cubes 2 tablespoon(s) unsalted butter 1 cup(s) diced yellow onion 2 cup(s) chopped cremini mushrooms 1 teaspoon(s) dried basil, crushed 4 tablespoon(s) Bertolli Extra Virgin Olive Oil, divided 3 sweet Italian sausages, casings removed 1 cup(s) shredded provolone cheese (I used a mix of shredded Italian cheese and that was it, way less) 1/3 cup(s) grated Parmesan or Pecorino Romano cheese - (See note above, I did not use all the cheese called for in the recipe, way over the top) 1 cup(s) sour cream (I only used about 1/3 cup) 1 cup(s) store-bought or homemade beef broth (I used vegetable broth) Directions Preheat the oven to 375 degrees F. Add bread to a large mixing bowl and set aside. Melt butter in a large skillet over medium heat. Add the onions and mushrooms. Season with salt, pepper, and dried basil. Increase the heat to medium-high and cook for 8-10 minutes until the moisture is evaporated and the onions and mushrooms are lightly browned. Add the mushroom and onion mixture to the bowl with the bread and allow to cool slightly. In the meantime, in the same pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small pieces and cook until browned, about 10 minutes. Remove from the heat and allow to cool. (I used already cooked sausage) Into the bowl with the bread, mushrooms and onions, add the provolone and Parmesan cheeses, sour cream, remaining 2 tablespoons of olive oil and beef broth. Add the cooled sausage and stir to fully combine. Pour the stuffing into a 9- by 13-inch baking pan and bake, uncovered, for 30 minutes until brown and crispy. To serve, spoon the stuffing into a serving bowl. Here is a link that might be useful: Chef Fabio Viviani's sausage mushroom stuffing

Tried a new recipe for hot dinner rolls; they were not good - recipe will go in the trash. Following are three recipes that were the stars: Canal House's Cranberry-Port Gelée Adapted very slightly from Canal House Cooks Every Day (Andrews McMeel Publishing, 2012) Genius Recipes 1 cup port (or red wine or Madeira) 1 cup sugar 1 tablespoon juniper berries 10 black peppercorns 1 12-ounce bag fresh cranberries (about 4 cups -- frozen can be substituted) Put the port, sugar, juniper berries, and peppercorns into a heavy saucepan and bring to a boil over medium-high heat. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more. Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelée together. Transfer to a pretty serving bowl. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.) Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead. Creamed Onion Gratin 2 medium yellow onions, cored and quartered lengthwise 1/4 cup olive oil Kosher salt and freshly ground black pepper, to taste 2 tbsp. unsalted butter 2 tbsp. flour 1 cup heavy cream 1/4 cup dry white wine (I used a Riesling) Freshly grated nutmeg, to taste 1/2 cup finely grated parmesan 3 oz. Gorgonzola, crumbled 1/4 tsp. paprika Heat oven to 350°. Toss onions with oil in a 9″ × 11″ baking dish and season with salt and pepper. Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. Heat oven to broil. Heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute. Add cream and wine, and cook, stirring, until thickened, about 5 minutes. Season sauce with salt, pepper, and nutmeg. Pour sauce evenly over onions. Sprinkle with parmesan, dot with Gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes. Serves 6 - 8 Roasted Brussels Sprouts with Capers and Lemony Browned Butter adapted from All About Roasting: A New Approach to a Classic Art by Molly Stevens 1 pound Brussels sprouts, trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 1 teaspoon mustard seeds, yellow or brown 2 tablespoons capers, drained 1 teaspoon fresh lemon juice, plus more if needed Position a rack in the center of the oven and heat to 425 degrees (400 degrees convection). If desired, line a heavy-duty rimmed baking sheet with parchment paper. Depending on their size, cut the Brussels sprouts in halves or quarters; you want them to be small enough to be bite-sized. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet. Don’t worry if some of the leaves fall off. Include these when roasting; they will crisp up, adding a nice crunch to the dish. Slide the Brussels sprouts into the oven and roast, turning once or twice with a metal spatula to promote even cooking, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife, but to be sure, nab one off the baking sheet, let it cool slightly, and taste; it should be tender and sweet. As the sprouts roast, melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Add the mustard seeds, increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam and turns golden brown, about 2 minutes. Add the capers and lemon juice "the butter will sizzle" and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready. Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon and serve immediately. Makes four servings

Cathy, this is SO easy, but it's time consuming. I love it because it candies the rind and it's not bitter at all. Also, you can change up this recipe with different kinds of citrus. I made a lemon and Key lime version this past weekend! Anna's Orange Marmalade Recipe source: Ina Garten "At Home" (I think) 4 large oranges 2 lemons 8 cups water 8 cups sugar Wash citrus and cut in half from "pole to pole". Cut citrus in very thin slices, being sure to remove the seeds. Place citrus slices and any juice in a heavy-bottomed sauce pot. Add 8 cups of water and bring citrus & water to a boil. Remove from heat and add sugar; stir till dissolved. Place lid on sauce pot and leave citrus mixture to sit over night. The next day, bring citrus mixture back to a boil; reduce temperature and simmer uncovered for 2 hours, stirring regularly. After 2 hours, bring back up to a steady boil, stirring continually, for *30 minutes or until reaching gel stage. Ladle mixture into prepared jars and process in a BWB for 10 minutes. * Sometimes it doesn't take the exact 30 minutes at the end to come to gel stage. I guess it just depends on the water content of the fruit, moisture in the air, etc. I've had mine gel at 20 minutes or less, so just use good judgement.

Topo, I've looked over the link, I think I would try your original recipe w/o the lemon, use the pomegranate liqueur for the flavoring, with the option of the Pomegranate Sauce, it would make a great presentation. I will try that way when I next make it. Totally agree w/you about sharing recipes, can you image if recipes weren't shared, porridge might still be the staple in our daily menus. I know for a fact that someone gave her that tart recipe; I just dont know who. In fact, while out w/friends one evening this topic came up and there was a women in the group knew exactly what I was talking about, she had the recipe but someone stole her personal cookbook with that recipe in it, maybe it was MY COUSIN!!! "You can check the torture newsgroups for techniques" LOL !! I have 3 recipes I want to work with; one w/a small amount of ricotta, another w/a small amount of amaretti cookies crushed in the batter, and the other escapes me right now. Each different, so I will try my hand at breaking down each recipe into 3rds as each recipe makes approx 40 tarts & I basically just want samples. Who knows may end up with something far better. Lucy