Please post your YUMMY Thanksgiving Recipes! Let's share  our favorite Thanksgiving Foods. Turkey,  Ham, Fish, Beef and don't forget the fixings (side dishes). Don't forget the pumpkin pie!    Pat

I think this is right up my alley!  No one does Thanksgiving better than Martha Stewart.  Here is a recipe Roast Turkey with a twist.  I always put fruit of some kind in my stuff.  Martha is uses one of my families  favorite - Pears.

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Roasted Free-Range Turkey with Pear Chestnut Stuffing

Serves 8 to 10

The stuffing may also be baked separately in a buttered casserole at 375° until heated throughout, thirty to forty-five minutes.

12 tablespoons (1 1/2 sticks) unsalted butter   6 stalks celery, strings removed, cut into 1/4-inch dice   2 large onions, cut into 1/4-inch dice   1/4 cup fresh thyme leaves, finely chopped   1 teaspoon finely chopped fresh sageleaves   1 tablespoon coarsely chopped fresh flat-leaf parsley   1/2 pound roasted chestnuts, shelled and chopped   27 slices stale white bread(1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 cups), lightly toasted   1 1/4 cups Homemade Turkey Stock , or low-sodium canned chicken broth, skimmed of fat   4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice   1 tablespoon salt   1 twelve- to fourteen-pound free-range turkey     1.   Heat oven to 375°. Make stuffing: In a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.     2.   Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.     3.   Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.     4.   Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180°. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before removing the stuffing and carving.   http://www.marthastewart.com/page.jhtml?type=content&id=recipe2167

Creamy Pumpkin Pie 1 (9")- unbaked pastry shell 1 (16oz.)- can pumpkin(about 2 cups) 1 (14oz.)- can sweetened condensed milk 2- eggs 1 tsp.- gr. cinnamon 1/2 tsp.- salt 1/2 tsp.- gr. ginger 1/2 tsp.- gr. nutmeg Whipped Cream to garnish (optional) Preheat oven to 425 degrees. Combine all ingredients, mix well and put in shell. Bake 15 minutes at 425. Reduce oven to 350 and continue baking 35 to 40 minutes. You will love this pie! Mary :)

Sherry's German Turkey

INGREDIENTS

• 1 (18 pound) whole turkey, neck and giblets removed
• 1 medium onion, peeled
• 1 large carrot, peeled
• 1 stalk celery
• 1 apple, stem removed
• 1 orange
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon soul food seasoning
• 1 pound sliced smoked bacon
• 1 turkey sized oven bag

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
3. Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
4. Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.

Nick, this "German Turkey" recipe that you posted. Have you made this turkey?  I think the addition of bacon would be yummy!!   Maybe it should be called "Soulful Turkey" - since you're using a "southern" soul food herbs/seasoning to give it a special kick.

Thanks Mary for your pumpkin pie recipe.  In our family....my younger sister is the pie maker.  I could not make pies....to save my life!!

Thanks to both of you for your additions.  My mouth is watering already. Hubby will definately want me to try to make a pie.  Pat