Facebook Friends Share Thanksgiving Family Recipes

Wayne’s Facebook friends bring in their traditional holiday dishes to Studio 5


We all have favorite dishes that we enjoy during the holidays.  Some of those may be family recipes that go back for generations and some may be new recipes that we’ve created, or discovered, that will soon become long-standing traditions.  This week, 10 of my Facebook friends joined me in Studio 5 and shared some of their favorites and 7 more friends sent in recipes as well.  There are 23 recipes below and 2 cooking and serving tips for you to try.  You can review the recipes here, download a PDF or view them online in an interactive cookbook. 

To download the PDF, click here.
You can view the interactive cookbook at www.waynesweekend.com

However you view them, I hope you try a few.  Maybe they’ll become new traditions for your family to enjoy.  Here's a quick reference and link to all of the recipes below:

Patti Bogdanovich Arnish - Judy's Spinach Supreme, Patti's Nut Cups
Steve Capo - Cinnamon Cherry Applesauce
Chrisopher Comes - Grandmother's Sausage Stuffing
Ann Cook - Mashed Potato Martini Bar
Paula Howland Cree - Cranberry Orange Relish, Pumpkin Muffins, Corn Pudding
Angela DiAnna  - Apricot-Ginger Cranberry Sauce, Cauliflower Casserole, Pear-Cranberry Pie with Crumb Topping
Tina Edwards - Mac 'n Cheese
Cathy Fregoso - Caramel Apple Cocktail
Ginnie Piper Grant - Giblet Gravy
Malissa LichtenwalterPumpkin Soup
Nancy Mathis - Anna Avalos' Pumpkin Cookies
Debbie Shafer Moran - Broccoli/Wild Rice Casserole
Melissa Rockwell - Turnip Grits
Wendy Koca Rohrs - Donuts and Sausage Stuffing, Mushroom Gravy
Patty Strahan - Dilled Peas, Coconut Cranberry Lime Pie
Joe Weyland - Mashed Potato Casserole
Ida Pence Waterous - Killer Potatoes, Sweet Potato Casserole, Turkey Tips

Mashed Potato Casserole
courtesy of Joe Weyland
Chicago, Illinois



5 lbs Potatoes, peeled and quartered
1 cu Half and Half
1/2 cu Butter
1 pkg Cream Cheese (8 oz size), room temperature
1 tsp Salt
1 tsp Onion Salt (or powder)
1 tsp Seasoned Salt
Pepper to taste


1/c cu Butter
1 tsp Paprika


Boil potatoes in enough water to cover them for 15-20 minutes or until cooked through.  Meanwhile, heat remaining filling ingredients in a separate saucepan until warm. 

Drain potatoes completely.  Slowly add heated ingredients from saucepan while mixing slowly with a hand mixer until blended and creamy.  Pour mixture into a large oven safe glass bowl and smooth over (at this point, you may place the dish in the refrigerator to be baked at a later time).

Remove casserole from refrigerator and allow to reach room temperature (30 minutes) before baking.  Preheat oven to 350 degrees F.  Sprinkle the top of casserole with paprika and 1/4” slices of the butter.  Bake for 45 minutes or until top is golden brown, slightly crisp and fluffed.
Paula Cree

Corn Pudding
courtesy of Paula Howland Cree

1 can Cream Corn, 15 oz size
1 can Whole Kernel Corn, 15 oz size
1 cu Sour Cream
1/4 cu Butter, melted
1 box Jiffy Corn Muffin Mix


Preheat oven to 350 degrees F.

Blend sour cream and butter in mixer.  Mix in both cans of corn, and add Jiffy corm bread mix (add this dry from box).  Mix everything together in a medium mixing bowl then pour into a lightly greased 8” x 8” baking dish. Bake for 30 minutes or until golden brown.

Grace Howland's Cranberry-Orange Relish
courtesy of Paula Howland Cree


2 bags Fresh Cranberries
4 to 6 lg Naval Oranges, cut into quarters, rind included
2 to 3 cu Sugar, to taste


Wash and pick out the bad cranberries.  Place remaining cranberries in the freezer for at least 3 hours.

Grind oranges and cranberries.  I use an "old fashioned" Universal Grinder with a medium cutting blade.  I put a bowl under the grinder to catch the juices of the fruits to use later.  Once all of the oranges and cranberries are ground into a bowl, mix together and add sugar and juices from the fruits.  It should have a sweet/tart taste. Place the relish into a container with a lid and refrigerate until use. This can also be frozen to store for longer periods of time.

Paula says this is her mom's recipe and her mom made it for all the years she can remember.  Paula continues making it each Holiday...to make sure a part of her mom is with them. This is also a year round favorite with Paula...but more special at the Holidays. Paula always stores her cranberries in the freezer...they keep for months this way.

Pumpkin Chocolate Chip Muffins
courtesy of Paula Cree


1  2/3 cu Flour

1 cu Sugar
1 tbl Pumpkin Pie Spice

1 tbl Cinnamon
1/2 tsp Ground Cloves

1/2 tsp Ginger

1/4 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Salt

2 lg Eggs

1 can Pumpkin Pie Filling, 15 oz size

1/2 cu Butter
6-12 oz. Chocolate Chips*


Preheat oven to 350 degrees F.  Prepare muffin cups…this will make about 18 medium size muffins. Mix flour, sugar, spices, baking powder, baking soda and salt until well blended.  In a large mixer bowl, blend eggs, pumpkin pie filling and melted butter.  Mix well, and then add the dry ingredients and continue to mix. Add the chocolate chips and mix until just blended. Spoon batter into muffin cups, and bake for about 20 minutes until done in centers.

*I like to use Ghirardelli semi sweet or dark chips…or a combination of the two.

Broccoli/Wild Rice Casserole

courtesy of Debbie Shaver Moran


2/3 cu Uncooked Wild Rice
1 pkg Frozen Chopped Broccoli, 20 oz size
1/2 cu Butter
1/2 cu Chopped Celery
1/4 cu Chopped Onion
1 can Sliced Water Chestnuts,  8oz size, drained
8 oz Colby Cheese, shredded
1 can Cream of Mushroom Soup


Cook rice according to package directions.  Cook broccoli until tender and then drain.  Melt butter and add celery and onion and cook until tender.  Set aside.
Preheat oven to 350 degrees F.

Grease 1 1/2 qt casserole dish. Layer in this order: 1/2 wild rice, 1/2 broccoli, 1/2 chestnuts 1/2 cheese.  Repeat layers but don’t add the remaining cheese just yet.

Pour soup over the casserole.   Sprinkle the celery/onion/butter mixture over all and then top with remaining cheese. Cover and bake for 35 minutes. Remove cover and bake 15 minutes more.

Giblet Gravy
courtesy of Ginnie Piper Grant
St. Louis, Missouri
makes approximately 7 - 8 cups of gravy.


Giblets and neck from one turkey (additional turkey livers may be added if
4 cu Water
1 Carrot, cut in pieces
1 Celery Stalk, cut in pieces
1 med Onion, quartered
3/4 cu Flour
3/4 cu Turkey Drippings or Butter
2 cu Broth from Giblets
4 cu Chicken Broth
1 sm can Mushroom Stems and Pieces, drained and coarsely chopped
2 Hard Boiled Eggs, coarsely chopped
1 - 3 drops Kitchen Bouquet
Salt and Pepper to taste


Place giblets, neck, carrot, celery, onion, salt and pepper in 2 quart saucepan. Cover with 4 cups of water. Bring to boil and simmer for one hour.  Strain and reserve broth.  Coarsely chop neck meat, trimmed gizzard, and livers. Set aside. Brown flour in large skillet over medium heat, stirring constantly. When flour is browned, remove from heat. Add fat from turkey drippings and/or butter, whisk into roux. Return to medium heat, whisk in warm giblet broth and additional chicken broth until desired consistency.

Stir and simmer 5 minutes. Add coarsely chopped giblets, mushrooms and egg.
Add Kitchen Bouquet to desired color. Season with salt and pepper.

Coconut Cranberry Lime Pie

courtesy Patty Strahan from the Paula Dean Cookbook
Montgomery, Illinois


1/2 pkg Refrigerated Piecrust, 15 oz size
1/2 cu Butter, melted
1 cu Sugar
2 lg Eggs
1 tbl Lime Zest
1 tbl White Vinegar
1 tsp Vanilla Extract
1/8 tsp Salt
1 cu Glazed Walnuts
1/2 cu Sweetened Flaked Coconut
1/2 cu Dried Cranberries
Lime Zest, for garnish
Dried Cranberries, for garnish

Preheat oven to 350 degrees F.

On a lightly floured surface, unroll the pie crust. Roll pastry into a 12” circle. Press piecrust into a 12” pie plate and crimp edges.

In a large bowl combine butter, sugar, eggs, lime zest, vinegar, vanilla and salt, whisking until smooth. Add walnuts, coconut, cranberries, stirring until combined. Spoon mixture into prepared piecrust. Bake for 40 to 50 minutes, or until center of pie is set. Let cool for 1 hour before slicing. Garnish with lime zest and dried cranberries.

Dill Peas
courtesy of Patty Strahan
Montgomery, Illinois


1 pkg Frozen Peas, thawed
1 can Sliced Water Chestnuts, drained and chopped
1 pkg Fresh Mushrooms Sliced, 8oz size
3 tsp Butter
2 tsp Dill
Salt and pepper to taste


Sauté mushrooms and water chestnuts in butter until mushrooms are cooked through add thawed peas and heat thoroughly. Toss with dill, season with salt and pepper to taste or let each guest season their own. Serve while warm.

Grandmother's Sausage Stuffing
courtesy of Chris Comes
serves 8 to 10 people.


1 pkg Bob Evans Round Pork Sausage
1 cu Mild White Onions, chopped
1 cu Celery, chopped
1 tsp Poultry Seasoning
1 tsp Sage
1 tsp Salt
1 tsp Pepper
10 med Idaho Potatoes, peeled and quartered
1/4 cu Milk
2 tbl Butter

In a large frying pan, brown all of the sausage breaking it up into very fine pieces on medium heat.  Once brown, drain the grease from the pan.  Over medium heat add chopped celery, onions, seasoning, sage, salt and pepper.  Saute until tender. 

Meanwhile, in a large cooking pot boil the potatoes for 15 – 20 minutes until tender.  Once they have been fully cooked, drain water and add milk and butter.  Blend potatoes in a bowl with a hand mixer or masher until smooth.  Add sausage ingredients and mix together with wooden spoon.  Once fully blended, stuff your turkey with the mixture.
Pumpkin Soup
courtesy of Malissa Lichtenwalter
Chicago, Illinois


1 can 100% Pumpkin Puree (not pie filling), 15 oz size
3 cu Low-Sodium Low-Fat Chicken Broth
1/2 cu cream
1 Ripe Pear
1 Cinnamon Stick
4 tsp Maple Syrup, drizzled when served
1 dash Nutmeg
1 dash Ground Cloves
Salt and pepper, to taste

Peal, core and dice pear. Poach pear in chicken broth with cinnamon stick for 5 minutes. Turn off heat to simmer and remove cinnamon stick. Add cream, pumpkin and blend with a hand blender to macerate the pear and blend in the pumpkin. Return to low heat and add dash of nutmeg, ground cloves, salt and pepper to taste. Ladle into soup bowls and drizzle each with 1 teaspoon of maple syrup.

Apricot-Ginger Cranberry Sauce
courtesy of Angela DiAnna
Chicago, Illinois


14 Dried Apricots, each cut into 3 strips
1/2 cu Cranberry Juice
12 oz Fresh (this works best) or Frozen Thawed Cranberries
1/2 cu Sugar, plus 1 tablespoon
1 tbl Fresh Garlic, minced


Soak dried apricots in cranberry juice in medium sauce pan for 10 minutes. Add remaining ingredients and stir well. Cook, stirring occasionally, over medium heat until cranberries pop and syrup thickens slightly, about 5 to 10 minutes. Let sauce cool to room temperature, then refrigerate covered until cold. Can be stored in refrigerator up to one week.

Cauliflower Casserole
courtesy of Angela DiAnna
Chicago, Illinois


1 head Cauliflower, steamed until very soft
1/2 cu Shredded Cheddar, extra for cheese lovers
1/4 cu Cream or Milk
2 tbl Garlic Powder, or Garlic Seasoning from Pampered Chef
Salt and Pepper, to taste


Put steamed cauliflower in food processor, add cream, half of the cheddar, the garlic seasoning and salt and pepper. Process until it looks like mashed potatoes.

Preheat oven to 350 degrees F.  Pour into a greased 13” x 9” pan.   Spread out and sprinkle with remaining cheese. Bake for about 20 minutes until cheese is slightly golden.

Pear-Cranberry Pie With Crumb Topping
courtesy of Angela DiAnna
Chicago, Illinois



1 cu All-Purpose Flour
1/3 cu Granulated Sugar
1/3 cu Light Brown Sugar, firmly packed
4 oz Crushed Gingersnaps
1/8 tsp Ginger Powder
1/8 tsp Salt
1/4 cu Unsalted Butter, melted and cooled


2 lb Ripe Anjou Pears, about 5, peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cu Fresh Cranberries
1 tbl Fresh Lemon Juice
1 tsp Lemon Zest, finely grated
1/4 tsp Pure Vanilla Extract
3/4 cu Sugar
2 tbl Corn Starch


In medium bowl, stir together flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in butter until large crumbs form.

Preheat oven to 350 degrees F. In large bowl, toss pears with cranberries, lemon juice, lemon zest and vanilla. In small bowl, toss the sugar with cornstarch then stir this mixture into the fruit mixture.

Pour this mixture into chilled, premade pie shell or a chilled homemade pie crust. Pour gingersnap crumbs onto the top and gently spread to cover pie all over the top to the edges. Set pie on foil-lined baking sheet and bake on bottom rack of oven for 1 1/2 hours until crust is golden and filling is bubbling. Cover pie loosely with foil if top begins to brown too quickly. Let cool before slicing.

Sweet Potato Casserole
courtesy of Ida Waterous and her friend, Grace Haas
Maple Park, Illinois



1/2 cu Sugar
1/2 cu Milk
1 tbl Flour
3 cu Mashed Sweet Potatoes
1 1/2 tsp Vanilla Extract
2 lg Eggs
1/4 cu Butter


1/2 cu Brown Sugar
1 cu Chopped Pecans
1/3 cu Flour
1/3 stick Butter


Preheat oven to 350 degrees F.  Combine filling ingredients and place in an 8” x 8” greased pan (a 9” x 9” can be used as well).

Mix together topping ingredients and sprinkle on top of potatoes.
Bake for 35-45 minutes.

Caramel Apple Cocktail
courtesy of Cathy Fregoso
Makes 8 servings


1 tbl Cinnamon Sugar
1 wedge of Lemon
1 1/2 cu Apple Cider
6 tbl Butterscotch Schnapps or Apple Brandy
1 bottle Sparkling Wine, chilled
8 Maraschino Cherries, without stems


Put cinnamon sugar on small platter, run the lemon wedge along the rim of 8 champagne glasses then dip rims into sugar.  Combine apple cider and schnapps (or brandy) into a measuring cup and then divide evenly among glasses.  Pour sparkling wine evenly among glasses and garnish with cherry and enjoy!

Hotel Stuffing
From John Schumacher’s New Prague Hotel Cookbook
courtesy of Wendy Rohrs
Lake Forest, IL


12 cups dry donuts (I get plain donuts from Dunkin donuts as I like the cake donuts) cut into 1” cubes (let this get stale)
Poultry parts, including neck, heart, gizzard and wings.
1 cu Chopped Onion
1 cu Chopped Celery
2 Bay Leaves
2 qt. Water
1/2 cu Butter
2 cloves Garlic, minced
12 oz Sausage Meat
1 tsp Thyme
1 tsp Poultry Seasoning
1 tsp Sage
1 tsp Black Pepper
1 cu Eggs
1/2 cu Milk
1 1/2 tsp Chicken Base
2 cu Chicken Stock

Cube donuts, if stale bread is not available, cube fresh breads and sweet rolls, and set out overnight to dry. 

Combine poultry parts, vegetable and water in pan. Pour water over and bring to a boil. Turn fire down and simmer until meat is tender and is ready to fall off the bone.  Strain broth and remove poultry parts, picking meat from wings and neck.  Combine with heart and gizzard; cool and grind.  Save stock. Do not use poultry livers. 

Melt butter to a fast bubble in a frying pan; add onions, celery and garlic and sauté until transparent; add sausage, cover and cook until sausage is done. Set aside to cool.  Blend spices, eggs, milk and chicken base together with a wire whip. Place all ingredients in a large bowl. Let sit for 20 minutes and then mix again gently, being careful not to lose the identity of the various cubes.

Turn out into baking pan. Bake separately in a covered, buttered baking dish for 2 ½ hours at 350 degrees F. Bake stuffing separately verses in the turkey

Mushroom Gravy
courtesy of Wendy Rohrs
makes 4 cups


3 tbl Butter
1/2 cu Onion, minced
2 tsp Garlic, minced
1/2 cu Fresh Shiitake Mushrooms, stemmed and diced
1/2 cu Fresh Portobello mushrooms, diced
6 tbl All Purpose Flour
1/2 fresh bay leaf
2 fresh thyme sprigs
1/4 cu Dry Red Wine
2 tsp Sherry Wine Vinegar
6 cu Chicken Stock
1 cu Heavy Cream
2 tbl Dry Sherry
2 tbl Fresh Chives, minced
2 tbl Fresh parsley, chopped
Kosher Salt and Freshly Ground Black Pepper, to taste.

Melt 1 tablespoon of butter in a 3-quart saucepan over medium–low heat. Add the onion and garlic and cook until softened, about 4 minutes. Add the mushrooms and cook for 3-5 minutes. Sprinkle the flour over the mushrooms and cook for 2 minutes. Add the bay leaf and the thyme and deglaze the pan with the red wine and sherry vinegar.

Add the chicken stock and simmer until the gravy is reduced by one third. Add the cream and reduce until thick enough to coat the back of a spoon. Reduce the heat to low and whisk the remaining 2 tablespoons of butter and sherry.  Add the chives and parsley and season with salt and pepper.  Serve hot. 
This gravy is rich and earthy with a strong mushroom flavor.  It is absolutely terrific!

Macaroni And Cheese Lite
courtesy of Tina Edwards
Los Angeles, California

For those that are watching the waisteline Tina suggests this awesome macaroni and cheese that is lower in calories because it uses elbow macaroni pasta and cauliflower.


7 oz Elbow Pasta
4 cu Cauliflower, steamed and mashed
1 lg egg
1/2 cu Milk
Dash of Hot Sauce of your choice
1 pkg 2% Shredded Cheese, reserving a bit for topping
1/4 cu Parmesean Cheese, reserving a bit for topping
1/2 cu Panko Bread Crumbs
2 tbl Butter, melted


Preheat oven to 350 degrees F.  Mix the panko, butter and a tablespoon of the parmesean cheese and 2 tablespoons of the shredded cheese in a small bowl and set aside.  Mix remaining ingredients separately and pour into a buttered casserole.  Top with panko mixture.  Bake for 45-50 minutes until cooked through.

Turnip Grits
courtesy of Melissa Rockwell
Atlanta, Georgia


About 6-8 turnips, peeled and cubed
1 tube Goat Cheese
1 tsp Cayenne Pepper


Cover turnips with water in a large pot and bring to a boil.  Boil for 15-20 minutes until tender.  Drain and mash potatoes.  Mix in with one long tube of goat cheese and spread in a cast iron skillet. Sprinkle with cayenne pepper and bake until bubbly and warm. This recipe is from Melissa’s (and my) friend Russ Goins of Atlanta, Georgia.  Melissa says she can't have Thanksgiving without them now. People get mad.

Pumpkin Cookies
courtesy of Anna Avalos and presented by Nancy Mathis
La Grange Park, Illinois


2 1/2 cu All-Purpose Flour
1 tsp Pumpkin Pie Spice
1/4 tsp Baking Soda
1 cu Unsalted Butter (2 sticks), softened
1 1/4 cu Packed Dark Brown Sugar
1 cu 100% Pure Pumpkin Puree (not pie filling)
2 lg Eggs
1 tbl Pure Vanilla Extract
10 oz White Chocolate, coarsely chopped (use one that has cocoa butter)
1 cu Pecan Halves and Pieces, toasted (these are optional - Nancy didn't include them in her batch)


Preheat oven to 350 degrees F.

Whisk together flour, pumpkin pie spice, and baking soda in a small bowl. Set aside. In a large bowl, beat together butter and sugar until smooth. Beat in pumpkin puree. Beat in eggs and vanilla. Beat in flour mixture until just combined. Stir in chocolate and nuts.

Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets. Bake until set, 20 to 22 minutes. Transfer cookies to wire racks to cool completely.  Store cookies wrapped in foil or in a baking tin.

Cinnamon Cherry Applesauce
courtesy of Steve Capo
Houston, Texas


1/4 cu Red Hots
1 cu Hot Water
1 pkg Cherry Jello, 3 oz size
1 1/2 cu Cold Applesauce


Place 1/4 cup red hots and 1 cup hot water in saucepan. Cook over medium heat until candy is melted. Dissolve 1 package Jello in hot liquid. Add 1 1/2 cups cold sweetened applesauce. Chill until firm.

We make this and use it instead of cranberry sauce.

Pat’s Killer Potatoes
courtesy of Ida Pence Waterous
Maple Park, Illinois

Makes about 15 servings

5 lb White Russett or Golden Yukon Potatoes
1 pkg Cream Cheese, 8 oz size
1/2 cu Butter (1 stick)
16 oz Sour Cream
2 tbl Chopped Minced Garlic
1/4 cu Chopped Chives
Paprika, to dust on top


Peel and boil the potatoes until soft.  Completely drain. Use a mixer to blend all the other ingredients into the hot potatoes and whip until smooth.  These potatoes can be served immediately or put into a heat-proof casserole and dusted with paprika and kept warm in the oven.

Can be made ahead and then reheated too! These are out of this world but so rich I only serve at Christmas and Thanksgiving.

Judy's Spinach Supreme

courtesy of Patti Bogdanovich Arnish
Romeoville, Illinois


2 Pkg Frozen Chopped Spinach, 10 oz size
3 ribs (use leaves as well) Celery, chopped
1 lg Onion, chopped
1 can Cream of Mushroom Soup
3/4 cu Grated Parmesean Cheese
3/4 cu Dried Italian Bread Crumbs
9 tbl of Butter, divided
Black Pepper, to taste

Preheat oven to 375 degrees F.

Cook spinach according to directions on package. Drain, and squeeze excess water.

Meanwhile, sauté chopped onion and celery in about 5 tablespoons of butter. Combine soup, onions, celery, and spinach. Pepper to taste. Place mixture in a buttered 8” x 8” casserole dish.  Brown bread crumbs in about 4 tablespoons of butter. Sprinkle cheese on top of spinach mixture, then sprinkle bread crumbs on top of the cheese. Cook for 30 minutes or until bubbling and heated thru.

Patti's Nut Cups
courtesy of Patti Bogdanovich Arnish
Romeoville, Illinois


1/2 cup Butter, softened
1 pkg Cream Cheese, 3oz size, softened
1 cu All Purpose Flour
1 lg Egg
3/4 cu Brown Sugar, packed
1 tbl Butter, melted
3/4 cu Chopped Pecans
pinch of Salt
1 tsp Vanilla, optional

Preheat oven to 325 degrees F.
For pastry, beat 1/2 cup butter and cream cheese until combined. Stir in the flour. Press rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1-3/4 inch muffin cups (do NOT use paper liners).

For pecan filling, beat egg, brown sugar and 1 tablespoon of melted butter until combined.  Stir in the pecans. Spoon about 1 heaping teaspoon of the mixture into each pasty lined muffin cup. Bake for 30 minutes or till pastry is golden and filling is puffed.


Mashed Potato Martini Bar
courtesy of Ann Cook (Dallas, Texas) who admittedly borrowed the idea from a friend of hers

This is just different enough to make the meal special…instead of just mashed potatoes and gravy, you have a mashed potato martini bar. Serve the mashed potatoes in martini glasses and offer not just gravy buy all kinds of toppings (butter, cheese, chives, bacon etc). The glasses look festive on the table - and it opens up more space on your dinner plate for all the other yummy choices!

Turkey Tips
courtesy of Ida Pence Waterous
Maple Park, Illinois

Rinse the bird inside and out. Drain well. Grease (butter or oil or Crisco or a light spray of butter-flavored Pam) the skin and season with salt, pepper and paprika.
Place in a roasting pan breast side down. This keeps the breast meat from overcooking before the dark meat is cooked.

Put in 350 degrees F preheated oven.  After 1/2 hour, baste with a mixture of 3 cups apple juice and 1/2 cup soy sauce.

Baste every half hour until the last hour, when you baste every 15 minutes.  This produces a beautiful brown turkey with great gravy.


Thanks again to all my facebook friends for sharing these recipes. 

If you have any questions or comments, please send me an email at wayne@waynesweekend.com or follow me on facebook.

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