The Best Thanksgiving Dinner I've Ever Had I made Myself!

Thanks to Allrecipes and a good friend whom I love (but I've never met!).

Turkey Brine

Heather Thomas

1 Unit = 1 Gallon water, 1 C Kosher (not table) Salt and 1/2 C Brown Sugar
use 2-3 units to cover your thawed bird completely (I only needed 1 unit this year for a 10 lb turkey)
brine at least 8 hours, but no more than 24 hours
discard brine and roast as usual


the turkey drippings makes excellent gravy!!!!

Old Fashioned Mashed Potatoes

Allrecipes

6 medium russet potatoes, scrubbed, peeled (optional), and cut up
1 C half & half
1/4 C Butter
Salt & Pepper to taste


technically everything in this recipe is to taste, you just adjust till you like.
boil your potatoes roughly 20 minutes, or until soft.
drain water, mash up a bit, add butter and cream and use a mix master to whip up.  Add S&P till it tastes terrific!  If you're going to use the drippings from the brined turkey go easy on the salt because the turkey juice will be rather salty.

Slow Cooker Stuffing

Allrecipes (slightly adapted)

Ingredients

• 3/4 cup butter or margarine (calls for 1 C, but it's just wayyy too buttery for me!) 
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley (or 4 tsp dried)
• 12 ounces sliced mushrooms (I put in 1 small can)
• 12 cups dry bread cubes (about 2 loaves of the cheap bread, place slices in oven at lowest temp till crunchy but not browned)
• 1 teaspoon poultry seasoning
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth, or as needed (3 cans Swanson's)
• 2 eggs, beaten

Directions

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

• This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.