1 small minced onion or scallion
2 Avocado sliced
2 Ruby Red Grapefruits section ed with all pith removed. Section the grapefruit over a dish and save juice.Â
1 tsp of grapefruit zest
Combine zest, juice and minced onions. Let set for 10 minutes.
Arrange grapefruit sections and sliced avocado on 4 plates.Â
Splash olive oil and grapefruit juice mixture with onions over the sections.
Salt and Pepper
Serve
Soup, made ahead, can be fast food.  Just put what want to save for later into jars, and either refrigerate or freeze. Don’t be afraid to make a lot. Soup gets better with age. A good side dish to this soup is fried Keilbasa polish sausage.Â
6 cups Vegetable or Chicken Broth
1 butternut squash cubed – about 6 cups
1 Ham bone or 1 Turkey Carcas
2 Tomatoes sliced
1/2 cup carrots
1/4 tsp of Cayenne Pepper or Red Pepper Flakes (Go easy. A little goes a long way.)
Bring to a boil, bring up to pressure and cook at pressure for 30-40 minutes
Blend with a stick blender.Â
                                                                                               Â
Cook this stuffing in a casserole dish covered for the first 30 minutes and uncovered for the last 15 so it browns a bit on the outside.
1 box of cornbread stuffing
1 box of bread stuffing mix
2 cups diced onions
1 cup diced celery
1 cup diced carrots
6 Cups Chicken Broth
1 Jimmy Dean’s Sage Sausage (fried and drained)
6 Hot Italian Sausage (fried and drained)
1 Cup Dried Cranraisins
Saute onions, celery and carrots in a tablespoon of olive oil. Add chicken broth, then add cornbread stuffing mix. Add the cooked and drained sausage (Jimmy Dean’s sage sausage and 6 hot Italian Sausages) and cranraisins. Depending upon the moisture level, add the regular bread stuffing until the dressing is damp and moist but not runny.Â
Place in a buffet pan, or casserole dish. Cook for 45 minutes at 350 degrees.
1 pound of bacons fried crisp and crumbled or cut into 1/4 inch pieces.
4 cans regular green beans or steam fresh green beans until tender.Â
2 cups mushrooms sauted in butter
3/4 cup parmesan grated cheese
1/4 cup cheddar grated cheese
1 large can Campbell’s Cream of Mushroom Soup
1/4 cup heavy cream
Cheddar Cheese Fried Onions (1 large can)
In a casserole dish, place the green beans and bacon, add the cheeses and sauted mushrooms including the butter sauce. Add the cream to the cream of mushroom soup and pour over the top of the green bean mixture.
Bake for 30 minutes at 350 degrees with foil over the casserole. Top with Cheddar Onions, remove foil, and heat for another 10 minutes. Serve hot.
Pecan Pie –
4 eggs lightly beaten
1Â Â cup light corn syrup
1/4 cup granulated white sugar
1/4 cup brown sugar
1/4 cup maple syrup
2 Tablespoons melted butter
2 Tablespoons Bourbon
1 tsp vanilla
1/2 tsp salt
1 cup of chopped Pecans
1 – 9 inch pastry shell
Honey Pecan ToppingÂ
Mix all the ingredients and then add the chopped pecans. Pour into the unbaked pie shell and bake with foil covering for 25 minutes. Remove foil and continue baking for 15 minutes. Add the Honey Pecan Topping carefully to the top. Return to oven about 10 minutes and then remove and cool the pie. 
Honey Pecan Topping. In saucepan, combine 1/3 cup brown sugar, 3 T butter, 3 T honey. Bring to a boil, reduce heat and simmer for 2 minutes. Remove from heat and stir in 2 Cups Pecan halves. 
T.R.Thompson’s World’s Greatest Mexican Cornbread
3 packs             Jiffy Corn Muffin Mix
1 cup               frozen onion
3Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â eggs, beaten
1/3 cup            vegetable oil
1/3 cup            milk
1 lb                  bacon (cooked, crumbled)
2 cups             shredded sharp cheddar cheese
1 can              cream style corn
1/2 cup            jalapeno peppers (diced)
Mix
Spray non-stick oil into two round cake pans.
Pour into pans.
Bake 400° for 55 minutes
               or
Spray non-stick oil into two large muffin pans.
Pour mix into pans.
Bake 400° for 30minutes.
Makes 12 large muffins, easy to freeze and re-heat.
I love pie. Spice apple pie. Pie al mode. Pie with cinnamon and spice that leaves a trail throughout the house. 
During thanksgiving, I am usually out of pie pans, and so this artesian pie you can make with out a pan. I used my large casserole dish, but you can use a cookie sheet. This baby has 6 large peeled and sliced Green apples, 1/8 cup of lemon juice, 1/4 cup of flour, 3/4 cup white sugar, 1/4 cup brown sugar, 2 tsp cinnamon, 2 tsp garam masala. Mix all your spices and flour and add to the green apples with lemon juice.
Double the pie crust recipe on this site and roll out the dough. I like to use a large cutting board and roll the dough onto the parchment paper so it easy to lift later.Â
Once your dough is rolled into one large round, place the pie filling in a mound in the center. Grab the edges of your parchment and place into the casserole dish. (The dish should be sprayed with pam for easy removal later.) 
Dab butter on top of the pie, brush with egg wash and she is oven ready. Bake at 375 for 60 to 75 minutes or until golden brown. 
Â
Puff Pastry 6 sheets (3 frozen packs)
Egg wash
Whole Turkey
Salt & Pepper
Rosemary
Whole Garlic
2 lemons cut into wedges
Oven proof tray just large enough to hold the bird. I prefer an oval stainless serving platter.
Wash turkey.
Season with herbs, salt and pepper. Place a handful of garlic and the lemon slices
into the cavity of the bird.
Bake according to package directions for unstuffed bird.
45 minutes before bird is done, prepare your puff pastry.
Use 4 sheets and seam together using egg wash and a fork. I hide these seams using braids I make from the remaining sheets of puff pastry.Â
Make braids, leaves, or bows.
As soon as your puff pastry is ready, remove bird from oven.Â
Remove the bird from the original roasting pan and place on a smaller oven proof serving tray. I use an oval stainless tray. This gives the puff pastry a nice shape.
Seal the puff pastry around the oven proof serving tray.
Brush the egg wash all over the pastry so it will brown evenly. Quickly get the bird back into the oven because the heat from the bird will start to cook the pastry and make it slide off the bird if you are not fast.
When placing the puff pastry covered bird back into the oven, if you are using the bottom rack, place a cookie sheet down first to keep the puff pastry from getting too close to the flame or heat element, you could burn it. Â
When the puff pastry is nicely brown, the turkey is done, appoximately 45-60 minutes.
Remove from oven and place tray onto a larger serving tray and garnish with roast garlic and vegetables or parsley or oranges and rosemary sprigs.
Ask one of your guests to carve the turkey for you. 
Brussel Sprouts with Carmelized Shallots
6 tablespoons (3/4 stick) butter, divided
Â
Â
