Prepare a wide variety of foods. Traditional thanksgiving stories tell us of meals that contained wide varieties of dishes reflecting the backgrounds of the many people who came together for these meals and to give thanks. The nutritional benefit of eating from a wide variety of foods is you gain a wider variety of nutrients. Also, you are less likely to overload on a single type of food. If you don’t have time to prepare a large number of dishes, many grocery stores sell prepared dishes that you can add to the variety of dishes you’re cooking yourself. Gourmet grocery stores often prepare these dishes on site.

Try some simple recipes. Instead of making the obligatory green bean casserole with mushroom soup and fried onions, how about a simple green bean dish with a dash of sea salt? Substitute yams, cooked in butter with marshmallows and brown sugar, with a more simple preparation of yams. You may be surprised at how much people enjoy the taste of the original ingredients.

Be careful of portion sizes. An ideal meal is derived from all of the food groups and should include a wide variety of individual foods. Instead of loading up your plate with mashed potatoes, start with smaller portions of everything that has been prepared. If you would like a second helping, follow the same procedure. By eating from a wider variety of foods you will be providing your body with a more complex array of nutrients and you’ll be able to enjoy the many flavors as well.

Pace yourself. Unless you’re on call for surgery, you probably have a little time. Instead of jumping right into your second helping, consider a short intermission and burn some calories by helping out with the dishes. By eating more slowly, your body will give you signals when you are full. If there are leftovers you can always eat them later.

Thanksgiving is a time to be thankful for all of the things that we have. It is a time for us to remember and reflect on the things that are important in our lives that we so often take for granted. The sharing of a meal with friends and family is a wonderful event and is cherished by nearly all cultures. So take pleasure in the eating and the sharing of food but also consider the nourishment that food gives you and be thankful and give honor to the abundance which you have to share.

author: Dave Saunders

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Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Serves 4

6 Granny Smith apples, cored, peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
2/3 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 9″ deep dish pie crust
1 9″ regular pie crust (to use as the top crust)

Mix together the apples and lemon juice in a bowl. Combine the sugars, flour, cinnamon and nutmeg and sprinkle over the apples. Mix until coated. Pour apples into the deep dish pie crust. Top with the other pie crust and crimp along the edges. Dust the top with sugar and cut several slits into the top crust so it can vent. Bake at 425 degrees F for 20 minutes, then reduce heat to 350 degrees F and bake for another 30 minutes.

Preheat oven to 425 degrees.
Remove giblets and neck from inside the turkey and reserve to make stock if you like.
Rinse turkey inside and out with cold water. Pat dry with paper towels.
Place onion, half a lemon and 4 sprigs of each herb inside the bird’s cavity.
Secure legs with kitchen string. Place turkey breast side up on roasting rack in pan. Squeeze lemon half into a small bowl. Brush bird with lemon juice and olive oil, and add salt and pepper.
Place in oven and roast for 15 minutes at 425 degrees F.
Reduce heat to 325 degrees F. Baste turkey frequently with pan juices plus lemon and oil, and roast until a meat thermometer inserted in the thickest part of the thigh reaches 180 degrees - about 3 to 3 3/4 hours.
Remove turkey from oven and let stand for 15 minutes. Transfer to a warm platter and garnish with remaining herbs.

Servings: 12

10 Days before Thanksgiving:
A week to 10 days before Thanksgiving, make your guest list. If there are any friends or family members you have not yet contacted, do so now to give them and yourself plenty of time to prepare. If any of your guests will be bringing a special dish, add it to your menu.
If you will be cooking turkey, decide upon fresh, frozen, or smoked. Make sure you have room in your refrigerator and oven. You should plan on one to one 1/2 pounds per person and even a bit larger if you want plenty of leftovers.
Deciding upon your final menu should be completed at least a week before the big day. Consider the number of people you will be entertaining and if you have children on your guest list, try to plan a couple of special dishes or treats especially for them.

The Week of Thanksgiving:
The week of Thanksgiving is the time to stock up on necessary items from the grocery store. You can make certain items in advance such as bread or rolls and freeze them until Thanksgiving morning. Also make sure you have supplies such a napkins, cups, etc.

The Days before Thanksgiving:
A couple of days prior to Thanksgiving you can prepare a few items in advance to save time on the big day.
Things like cranberry sauce or relish can be stored in your refrigerator for a few days. You may want to cut up onions, celery, and any like items and store them in plastic ware to save time on Thanksgiving morning.
Make sure you have everything on your shopping list in your kitchen at least 2-3 days before Thanksgiving morning.
If you have children, involve them in the planning. They can help organize games for the younger guests, assist with decorations, and can even help out in the kitchen if you desire.

If you have purchased a frozen turkey, take it out of the freezer and place it in the refrigerator 3 days prior to cooking to give it plenty of time to thaw. If you will need to iron linens, etc., do so a couple of days before Thanksgiving to cut down on the amount of work you will have to do the night before the big day.

Thanksgiving Morning:
On Thanksgiving morning, make sure you have your thawed turkey stuffed (if necessary) and ready to place in the oven. Side dishes should be ready to cook or place in your oven and it would be a good idea to have desserts prepared the night before to save time and frustration on Thanksgiving Day. Any items you have frozen should be taken out of the freezer the night before so they can be heated easily.

With some advance planning and preparation, Thanksgiving can be a stress-free (almost) occasion and you will have plenty of time to enjoy the company of friends and family.

Author: Angela Tyler

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24 each Chicken Wings, Separated
2 tablespoons Vegetable Oil
1/4 teaspoon Garlic Powder
3 tablespoons Habanero Sauce
3 tablespoons Tabasco Sauce
Ground Red Pepper, to taste
1 tablespoon White Vinegar
1/4 cup Brown Sugar
1 cup Bleu Cheese Salad Dressing
Leaf Lettuce for platter

Preheat oven to 375 degrees F.
In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar.
Separate tips from wings. Place tips and wings on cookie sheet(s).
Using a pastry brush, coat the wings with the sauce mixture.
Sprinkle ground red pepper over wings and tips.
Bake wings for 15 to 20 minutes or until browning has occurred.
Arrange wings on lettuce leaf.

Bake at 350 degrees for 8-10 minutes or until lightly brown.

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3 cups shredded cooked turkey
2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 ounce) salsa

1. Preheat your oven to 350 degrees F. In a large bowl, combine turkey, sour cream, shredded cheese and salt.
2. Heat oil in an 8 to 10-inch skillet over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
3. Fill tortillas equally with turkey mixture. Roll up and arrange side by side, seam side down, in a 13×9 baking dish. Pour salsa over top.
4. Bake for about 20 minutes, until heated through.
5. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

Serves 6

Cut crab into bite-size pieces (reserve liquid). Cook spinach slightly, drain and chop coarsely. Melt butter in a large pot. Add onion and saute until tender. Blend in flour and seasonings. Gradually add chicken broth, stirring constantly. Heat to boiling. Add cream and reserved crab liquid. Stir in crab meat and spinach. Cook until heated through. Makes 4 to 6 servings.