thanksgiving recipes

- 8 russet baking potatoes
- 6 tablespoons unsalted butter, melted (3/4 stick)
- 16 leaves flat-leaf Italian parsley

- 2 cups mushrooms
- ginger
- 3-4 eggs
- chicken stock
- 2 cups onions
- 1 turkey liver
- cloves
- salt
- 1 loaf Italian bread
- pepper
- allspice
- 2 stalks celery

- Uncooked pie crust for 9" pie pan
- 2 beaten eggs
- 1-2 tbsp. sorghum (not molasses)
- 1 c. Libby's pumpkin (1/2 of a 16 oz. can)
- 1 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon & 1/4 tsp. nutmeg)
- 1/2 tsp. salt
- 3/4 c. sugar
- 1 c. half & half

- 1/2 cup leftover gravy (optional)
- 1/4 tsp. salt (optional), or to taste
- 1/4 tsp. pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup fat-free mozzarella cheese, shredded
- 2 Tbsps. cold water
- 4 egg (whites)
- 4 eggs
- 1 Tbsp. parsley, chopped
- 1 cup leftover dressing, or 1 cup cooked spaghetti, broken into 2 inch pieces
- 1 cup leftover nut loaf
- 1 red bell pepper\cooked, seeded and chopped
- 1 clove garlic, minced
- 1 onion\cooked, chopped
- 3 Tbsps. unsalted butter
- 2 Tbsps. olive oil

- 2 eggs
- 1/2 cup chopped fresh parsley
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 tablespoon salt
- 2 tablespoons poultry seasoning
- 2 loaves Challah(egg bread)
- 2 cups celery, chopped
- 2 cups yellow onions, chopped
- 1/2 pound kosher margarine

- Paprika
- Garlic salt and pepper to taste
- Butter ?the size of an egg?, softened
- One 22 to 24 pound turkey
- The turkey:
- Salt and pepper, to taste
- 1 cup turkey or chicken broth
- 1 large egg
- 1 cup chopped fresh parsley leaves
- 3 large inner stalks of celery with leaves, diced
- 2 medium carrots, peeled, diced
- 2 large onions, diced
- 1/4 pound (1 stick) unsalted butter (half a cup)
- 2 (1 pound) unsliced loaves egg bread
- The stuffing: