Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper. In a large bowl combine:
2 cups flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Then using two knives, a food processor, or pastry cutter, cut into the flour mixture:
6 tablespoons cold butter

Cut butter into the four mixture until it is crumbly and there are no chunks of butter. Set aside. In a separate bowl, whisk together:
1/2 cup canned pumpkin
3 tablespoons half and half
1 egg
Fold wet ingredients into the flour and butter mixture. Form the dough into a ball and pat it out onto a lightly floured surface until dough is about 1 inch thick. Using a pizza cutter, slice the dough twice through the width, making three equal portions. Cut those three portions diagonally to that you have 6 triangular slices of dough. Place onto prepared baking sheet. Bake for 14 to 16 minutes. Scones should turn lightly brown, cool on a wire rack. While the scones are baking, make the glaze by whisking these ingredients into a small bowl:
1 cup powdered sugar
2 tablespoons half and half
When scones are cool brush or drizzle glaze on top.

Makes 6 scones

This is a great Fall recipe for pumpkin muffins. I love pumpkin and use it whenever I can. This would be a great addition to a Thanksgiving dinner or even a quick snack for the morning after Thanksgiving before shopping.

1 ½ cups all-purpose white flour or whole white wheat flour
1 teaspoon baking powder
1 15-ounce can pumpkin puree (not pie filling)
1/3 cup canola oil
2 large eggs
3/4 cup granulated white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Topping:
1 teaspoon cinnamon
1 tablespoon sugar (either white or light brown)
2 tablespoons flour
2 tablespoons cold butter (cut in small pieces)

Preheat oven to 350 degrees Fahrenheit. Line muffin pan with foil or paper liners.
1. Gently whisk together flour and baking powder in a small bowl.
2. In a large bowl, whisk together pumpkin puree, oil, eggs, sugar, baking soda,salt, cinnamon, nutmeg and ginger until smooth. Then, whisk in flour mixture just combined.
3. In another bowl, use a fork to mash together butter with remaining topping ingredients until coarse.
4. Divide batter among muffin cups (each should be about ¾ full), then generously sprinkle tops with topping mixture. Bake for 20 to 25 minutes for regular muffins or 15 to 17 minutes for mini muffins or until toothpick inserted in center comes out clean.
5. Cool in pan on rack for 5 minutes, and then transfer muffins to rack to cool further.

(Makes approximately 12 to 14 regular muffins or double the amount of mini muffins)

I am always looking for new side dishes to serve at holiday dinners or dinner parties. I normally do not care for Brussels Sprouts but this recipe is amazing. The bacon vinaigrette is the right combination of salty, sweet and savory. This is the perfect side dish for Thanksgiving dinner.

In a small bowl, to make the vinaigrette, whisk together:
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
5 tablespoons olive oil
Kosher salt and pepper to taste

In a large saute pan, over medium heat, brown:
4 oz bacon cut into 1/4 pieces
Transfer bacon to paper towel lined plate to cool and pour out all the bacon grease but leaving 1 tablespoon in the saute pan, saving the remaining grease to use later. Add 1 shallot, finely chopped, to the pan with the 1 tablespoon of bacon grease. Cook 2-3 minutes over medium heat or until tender. Remove and cool, then add to vinaigrette.

Meanwhile, bring a large pot of salted water to a boil. Add:
1 1/2 lb. brussels sprouts,
Cook until tender, about 4-6 minutes. Remove from water with a slotted spoon and add to ice bath to stop cooking. Drain then place on paper towel lined baking sheets. Return the pot to boiling and add:
1 butternut squash, peeled, seeded and cut into 3/4 inch square pieces
Cook until tender, about 4-6 minutes. Remove from water with a slotted spoon and add to ice bath to stop cooking. Drain then place on paper towel lined baking sheets.

In the same large saute pan that the bacon and shallot was cooked in warm over medium heat:
1 tablespoon olive oil
cooked butternut squash
Saute, stirring occasionally, until lightly browned and warm through. Add to a large serving bowl. In the same saute pan, over medium heat, add 2 tablespoons of the reserved bacon fat and add the cooked brussels sprouts, cut side down. Cook without moving for about 3-4 minutes and allow to brown. Add:
1 tablespoon coarsely chopped fresh sage
Cook 2 minutes more then add to the serving dish with the squash. Add half the cooked bacon and enough vinaigrette to coat (you may not use all the vinaigrette). Stir and top with remaining bacon.

Serves 6-8

Two or three days before Thanksgiving, begin thawing your 14 to 16 pound turkey in the refrigerator.

One day before cooking, make the brine by combining:
1 gallon vegetable stock
1 cup kosher salt
1/2 cup brown sugar
1 tablespoon peppercorns
1 1/2 teaspoons allspice
1 1/2 teaspoons chopped candied ginger

Cook brine in a large stockpot over medium heat until everything has dissolved, stirring occasionally. Remove the brine from the heat and allow to cool before refrigerating. The night before or early the morning of the day you want to eat, combine the brine and 1 gallon ice water in a large bucket or cooler. Place cleaned turkey (innards removed) breast side down into the brine. Cover and refrigerate (if possible) for 8 to 16 hours, turning once.

Preheat oven to 500 degrees. Remove the turkey from the brine and rinse inside and out. Get rid of the brine and pat the turkey dry with paper towels. Then place the turkey on a roasting rack in a roasting pan.

In a separate bowl, prepare the aromatics (to give the turkey flavor) by combining:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
Microwave the aromatics on high for five minutes.

Add the aromatics along with 4 rosemary sprigs and 6 sage leaves to the turkey’s cavity. Tuck the wings under the turkey and coat generously with canola oil. Roast the turkey on the lowest rack in the oven for 30 minutes then reduce the heat to 350 degrees. Turkey should take cook for a total of two hours to two and a half hours or (using a meat thermometer, the turkey reaches 160 degrees in a deep part of the turkey). When finished cover loosely with foil and let rest about 15 minutes before carving.

Serves 10-12
*Aromatics inside the turkey will provide flavor but shouldn’t be eaten.

14 Pound WHOLE TURKEY, fresh or frozen, thawed
salt and freshly ground black pepper
1 Medium yellow onions, quartered
1/4 Cup fresh parsley, chopped
2 Tablespoons fresh thyme, chopped
2 Tablespoons fresh rosemary, chopped
2 Medium shallots, finely chopped
1 Tablespoon olive oil
1/3 Cup Madeira cooking wine

1. Remove giblets (discard liver), neck and any visible fat from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Sprinkle turkey cavity with salt and pepper. Place one quartered onion in cavity.
3. Combine parsley, thyme, rosemary, shallots and 1 tablespoon oil. Sprinkle with salt and a generous grinding of pepper.
4. Separate turkey skin from breast meat, taking care not to tear skin or pierce the meat.
5. Rub herb mixture under the skin on each side of the breastbone.
6. Tie drumsticks together with kitchen string and twist wing tips behind the back.
7. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in a shallow hotel pan.
8. Loosely cover turkey with foil and roast in a preheated 325 degree F. oven for 2 hours.
9. Remove foil from turkey and continue to roast, basting every 15 minutes with Madeira cooking wine. Cook another 1 to 1-3/4 hours, or until the internal temperature reaches 180 degrees F in the thigh.
10. Transfer turkey to carving board and loosely cover with foil. Let rest for 15-20 minutes before carving.

Madeira Gravy
2/3 Cup Madeira
1/4 Cup dry white wine
1-1/2 Tablespoons cornstarch
2 Cups turkey or chicken stock

1. Pour pan drippings from roasting pan through a fine sieve. Place in freezer for 15-20 minutes to solidify fat.
2. Meanwhile, de-glaze the roasting pan with remaining Madeira and wine. Cook about 1 minute, until the mixture comes to a boil. Strain liquid through a fine sieve into a sauce pot.
3. Skim the fat from the chilled pan and discard. Add drippings to the sauce pot. Add turkey or chicken stock. Bring to a simmer over medium heat.
4. Dissolve cornstarch in 2 tablespoons cold water. Slowly add to the simmering mixture, whisking until gravy thickens slightly. Season with salt and pepper.

Garnish turkey with loose thyme and rosemary leaves. Serve gravy along side turkey.
Serves 16

Preheat oven to 450 degrees. Grease one cookie sheet. In a large bowl, beat together until smooth:
1 cup mashed sweet potato
2/3 cup whole milk
4 tablespoons unsalted butter, melted

In a small bowl sift together:
1 1/4 cup unbleached all-purpose flour
3 1/2 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 teaspoon cinnamon

Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form a soft dough. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for 12 – 15 minutes, or until deep golden orange tinged with brown. Serve warm or let cool on a wire rack.

Makes one dozen biscuits

Preheat oven to 375 degrees.  Grease cookie sheets.  In a large mixing bowl, beat together:

1 14oz can pumpkin puree

1 cup softened butter

2 cups sugar

Once mixed, add:

2 eggs

2 teaspoons vanilla

Beat until fluffy and mixed.  Once combined, add:

3 and 1/4 cups flour

2 teaspoons baking soda

3 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

Mix until all ingredients are combined.  Dough should be thick, but moist.  Fold in:

1 12oz. bag of white chocolate chips

Drop rounded tablespoons of dough onto greased cookie sheets.  Bake about 10-12 minutes, but check after 8 minutes.  Cookies burn easily.  Cookies are done when edges are browned and leave no indentation when touched.

*Tip: Place a slice of bread in an air tight container with the cookies to prevent cookies from drying out.

Makes 4 dozen

In a shallow bowl, mix together:

3 cups flour

1/2 teaspoon salt

Add:

6 tablespoons vegetable shortening

6 tablespoons cold butter, cut into pieces

Using two knives or a pastry blender, cut the mixture until it resembles crumbs.  Slowly start adding ice water, 1 tablespoon at a time, using a fork or pastry blender to combine the mixture.  Continue to to this just until the dry ingredients cling together, but mixture is not too wet.  You could add up to 6 tablespoons of water.  Divide mixture, wrap in wax paper or plastic wrap and refrigerate at least one hour before rolling out.

In a large bowl, sprinkle:
1 package of active yeast over
1/4 cup warm water

Let stand about five minutes or until yeast is dissolved and foamy. Stir in:
3 teaspoons sugar
1 teaspoon salt
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
1 tablespoon minced chives
1 tablespoon minced rosemary
2 tablespoons of melted butter

1 beaten egg

1 to 1/2 cups milk

Stir until combined, then add:
3 1/4 flour

Stir to moisten and then knead dough on a lightly floured surface until dough is elastic and not sticky. You may need to add more flour as you go in order to prevent dough from sticking. Once dough is smooth, form into twelve equal shaped balls and place in a buttered 9×13 pan.
(*If preparing the rolls in advance, cover rolls and freeze, at this point. Do not let them rise. Thaw in refrigerator before allowing to rise.)
Let dough rise in a warm place, until doubled in size about 45-60 minutes. Preheat oven to 350 degrees. Once rolls have risen brush with an additional beaten egg yolk and sprinkle with kosher or coarse salt. Bake for 25-30 or until golden brown.

Preheat oven to 350 degrees. On a baking sheet arrange:

12 already baked biscuits, cut into 1 inch cubes (could be home-made or store bought, baked according to directions)

Toast biscuits until lightly browned, about 15-20 minutes. Set aside. Increase oven to 375 degrees. In a large skillet, over medium to high heat, cook:

1 lb bacon, cut into 1 inch pieces

Drain all of excess fat but about 3 tablespoons. Reduce to medium and add:

1 yellow onion, diced

6 stalks of celery diced

8 oz of sliced mushrooms

1/4 cup chopped flat-leaf parsley

2 tablespoons fresh chopped sage

2 tablespoons fresh chopped thyme

Cook, stirring occasionally, until onions and celery are soft and moisture from mushrooms is gone. Season with salt and pepper. Add:

5 cups chicken stock

toasted biscuits

Stir to combined. Transfer to baking dish and cover with foil. Bake for 30 minutes, uncover and bake another 20 minutes or until dressing is browned.

Serves 10