This turkey recipe is a little bit more interesting then the normal and smells wonderful while cooking!


Sage Roasted Turkey


1 turkey, 12/14 lbs, thawed

1 1/4 tsp. salt

3/4 tsp. cracked pepper

3 tbs. butter, melted

1 tbs. dried rubbed sage

1 clove garlic, minced

1 tsp. paprika, preferably smoked


Preheat oven to 350. Rub inside of the turkey with 1/4 tsp. salt and pepper.

Combine butter, sage and garlic. Brush the turkey with the butter mixture; sprinkle with remaining salt, pepper and paprika.

Roast 2 1/2 hours. Let stand 15 minutes before serving.




Can’t decide between Pumpkin and Pecan Pie? You don’t have to! Once you try this pie it will become tradition!


Pumpkin Pecan Pie


2 eggs

1/4 cup sugar

1/4 cup packed brown sugar

1 teaspoon all-purpose flour

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

2/3 cup cooked pumpkin

2/3 cup milk

1 unbaked deep-dish pastry shell (9-inches)


Pecan Topping:


2 eggs

1/2 cup dark corn syrup

2 tablespoons brown sugar

2 tablespoons molasses

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup chopped pecans

1 cup pecan halves


In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 425°

for 10 minutes. Reduce the temperature to 350° and bake 15 minute longer. For pecan topping, beat eggs in a mixing bowl until foamy. Add corn

syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves. Bake at 350° for

30-35 minutes or until set. Cool completely. Store in the refrigerator.



Stop dumping the cranberry glob straight from the can! Give it some style with this recipe:


Cranberry Mousse


1 (20 oz.) can crushed pineapple in juice

1 (6 oz.) pkg. strawberry flavored gelatin

1 cup water

1 (16 oz.) can whole berry cranberry sauce

3 tablespoons fresh lemon juice

1 teaspoon freshly grated lemon peel

1/4 teaspoon ground nutmeg

2 cups dairy sour cream


Drain pineapple well; reserving all juice.

Add juice to gelatin in a 2-quart saucepan.

Stir in water, heat to boiling; stirring to dissolve gelatin.

Remove from heat.

Blend in cranberry sauce.

Add lemon juice, lemon peel and nutmeg.

Chill until mixture thickens slightly.

Blend sour cream into the gelatin mixture.

Fold in pineapple.

Pour into a 2 quart gelatin mold.

Chill in refrigerator until firm.

Unmold onto serving plate.