For Thanksgiving I have always gone to my parents house, never wanting to undertake the whole "Thanksgiving Dinner" thing any earlier than neccessary .

This will be the first year of my life that my mom will be gone for the holiday and originally I just assumed I would go to another relatives house instead. But after someone posted their Turkey recipe a few weeks ago, I became really motivated and excited about doing my first dinner this year!

So I'm inviting you to share your *best* holiday recipes... you know, the dishes you are famous for (or the ones you love to make and your family loves to eat)! I really want this to be a big success (in-laws will be there too) and I plan on preparing as far in advance as possible.

TIA

Don't miss these potatoes...They are amazing. The trick is to MAKE SURE you put the bag of hash browns in the refridge the night before you cook. They must be fully defrosted and have time to dry.

Princey’s Potatoes


350
45minutes-1hr

Mix all ingredients in bowl and pour into greased (I use Pam) 9x13 baking dish

32 oz. pkg of frozen hash brown potatoes. Thaw completely in refrigerator overnight.
1 pint Sour Cream
1 stick of melted butter (do not use margarine)
1 can Cream of Chicken soup
1 cup chopped white onions
8 oz package of Sharp Cheddar Cheese
½ tsp garlic salt


Sprinkle with Topping
½ cup crushed Ritz crackers
½ stick melted butter


Bake 30 minutes covered with foil, then remove foil and cook until brown and bubbly.

Great appetizer

Lobster Bruschetta

Ingredients
Small lobster 1.25-1.5lb (aka chicken lobster) - alternatively pre-packaged lobster meat
1 clove garlic - thinly sliced then chopped
2 tsp diced red onion
1 large tomato - diced
shredded romano
shredded mozzarella
baguette
olive oil

Boil the lobster, clean, chop meat to chunks

Slice the baguette, brush slices with olive oil then toast

Combine lobster, garlic, onion and tomato

mix in romano equal to about 1/4 to 1/3 of the lobster mix

mix in a small amount of mozzarella - just enough to hold everything together

Spoon lobster mix on top of toasts, then broil.

I don't actually measure much when I cook so all quantities are guesses. You want enough onion & garlic to add a little kick, but not so much that it overpowers the lobster. If you want to extend the lobster, just use more tomato.

Serve hot, preferably with champagne. This will stand up to a nice rose champagne like the Billecart-Salmon Rose or a nice dry blanc de blanc.

Corn Bread Stuffing:

Even people who don't like stuffing in my family LOVE this:

Ingredients:
1 pkg corn bread mix (I like Jiffy or Washington)
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 cups chicken stock (or vegetable or turkey stock)
2 teaspoons each of dried parsley, sage, rosemary and thyme (yes like the song )
One 10 oz. pkg of frozen corn nibblets(or can of corn nibblets)
salt and pepper to taste

Directions:
Prepare the cornbread acoording to pkg directions. Cool and cruble or cut into 1/2" cubes. (Can be done up to 2 days in advance). You want the bread to dry out a little.

In a large stock pot: Melt the butter ove medium heat and saute the onions and celery until soft.

Add chicken stock and herbs salt and pepper. Bring to a slow boil. Add the corn and turn off heat. (The key is not to overcook the corn).

Toss this mixture a little at a time with the cornbread, until you reach the consistency of stuffing you like. And that's it! You can add more moisture or less according to your taste.

I don't have a name for this dish but it is a pleaser.

2-packages of polish sausage (like Hillshire Farms)
1/2-stick butter
1-box sprial pasta
1-bag of Hebrew National Saurkraut (drained)
Black pepper to taste

In a large sauce pan, cook the sausage until done..remove sausage and "juice" from pan and sit to side.
Cook pasta according to bax directions and drain.. While it is cooking...
In pan used for sausage add butter and the saurkraut.. stiring frequently.
After pasta is drained.. Add everything into pan and stir to mix.
Add black pepper (the more the better) and serve.

ACK!!! LOL! My mouth is actually watering, reading these recipes! I've gotta go eat something.

Thank you for the recipes, they all sound yummy

Please keep 'em coming ladies!

For others interested, here are some Turkey recipes from another thread: Turkey Ideas?

So easy and delicious! Make sure to roast turkey upside down for even more moist bird.

INGREDIENTS:
1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

DIRECTIONS:
1. Preheat oven to 325 degrees. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.

2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. My friend puts peppers, onions and garlic cloves in the cavity. that tastes really good, too.

3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Its after Christmas and I am just getting to this thread. These all sound delicious. Doesn't help that it is 1 in the morning. Is that MY stomach growling? Mmmmmmmm Thanks Ladies, these all sound great. I will be recreating Thanksgiving tomorrow..