Roasted Turkey with Mushroom Herb SauceAmy Halford – Editor in CheifIngredients for turkey:1 1?2 teaspoon poultry seasoning1 teaspoon paprika1?2 teaspoon dried thyme leaves, crushed1?4 teaspoon salt1?4 teaspoon ground black pepper16-pound turkey, thawed, if frozenNo-stick cooking spraySauce:2 tablespoons Fleischmann’s Original-stick1 cup chopped fresh mushrooms2 tablespoons all-purpose flour1?2 teaspoon poultry seasoning1?4 teaspoon salt1/8 teaspoon dried thyme leaves, crushed1/8 teaspoon ground black pepper1 1?2 cups chicken broth1?2 cup half and halfDirections:TURKEY1. Preheat oven to 325 degrees.2. In a small dish, stir together poultry seasoning, paprika, thyme, salt and pepper to make the seasoning mixture.3. Remove the neck and giblets from the body and neck cavities of the turkey. Drain juices and dry the turkey with paper towels. Turn wings back to hold the neck skin in place. Place turkey breast side up on a flat rack in a shallow roasting pan.4. Coat turkey with cooking spray and sprinkle with seasoning mixture. Roast turkey for 3 to 3 1/2 hours or until the thigh is 180 degrees on a meat thermometer. After two hours, cover the breast and the top of the drumsticks with foil to prevent overcooking the breast. Let turkey stand 15 minutes before carving.SAUCE1. Melt Fleischmann’s in a small saucepan over low heat. Add mushrooms; cook and stir for one minute. Stir in flour, poultry seasoning, salt, thyme and pepper. 2. Gradually stir in broth and half and half. Cook and stir constantly over medium heat – until thick and bubbly. Cook and stir for one more minute. Serve over sliced turkey.Broccoli Cheese RiceAdrienne Lang – Managing EditorIngredients:1 box frozen chopped broccoli (thawed) 2 teaspoons chopped onion1 cup instant rice (prepared)1 can cream of celery soup1 small jar Cheez WhizDirections:Combine ingredients and bake in casserole dish for 30 minutes at 350 degrees.Perfect Yukon Gold Mashed PotatoesJennifer Bickerstaff – Photo EditorIngredients: 1 1/2 pounds Yukon Gold potatoes, peeled and cut into quarters lengthwise1/2 teaspoon salt4 tablespoons heavy cream2 tablespoons butter1 tablespoon milkSalt and pepperA couple of tablespoons of ranch dressingDirections:1. Put potatoes into a saucepan. Add 1/2 teaspoon salt. 2. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.3. Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain excess water from potatoes. Put hot potatoes into a bowl and Add cream and melted butter. 5. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not overbeat, or your potatoes will get gluey.) Stir in ranch dressing and salt and pepper to taste.Chocolate-Chip Pumpkin Cheese CakeJeff Eskew – Features EditorIngredients:CHOCOLATE CRUST1 1/2 cups chocolate graham cracker crumbs4 tablespoons unsalted butter, meltedCHEESECAKE4 ounces bittersweet chocolate2 cups low fat cottage cheese2 8-ounce packages cream cheese, softened2 cups light brown sugar3 large eggs1/3 cup flour1 15 oz. can pumpkin filling1 1/2 tablespoons ground ginger1 1/2 tablespoons cinnamon2 teaspoons vanilla extract1 teaspoon nutmegDirections:Preheat oven to 350 degrees.MAKE CHOCOLATE CRUST: 1. Coat 9-inch springform pan with cooking spray.2. In medium bowl, combine graham cracker crumbs and butter. Press into springform pan. Bake 10 minutes.MAKE CHEESECAKE FILLING: 1. Place chocolate in microwave-safe bowl. Microwave on medium power, stirring every 30 seconds to heat evenly. Set aside.2. In food processor, blend cottage cheese until smooth (about three minutes). Add cream cheese, brown sugar, eggs, and flour. Process until smooth. Add pumpkin filling, ginger, cinnamon, vanilla, and nutmeg. Process one minute or until smooth.3. Whisk one cup of the cheese batter into the melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter and swirl with a knife.4. Bake the cheesecake for 1 1/2 hours, or until the top is firm and the cake begins to pull away from the sides of the pan.5. Cool completely on a wire rack. Chill well before unmolding and serving.Cranberry SauceJohn-Laurent Tronche – News EditorIngredients: 1 12-ounce bag fresh cranberries1/2 cup sugar1 cup port wine1/4 teaspoon cinnamon1 cup diced orange sectionsDirections:1. Wash berries and discard any that are discolored or soft. 2. Combine berries, sugar and wine in a saucepan over medium heat. Stir and bring it to a boil. 3. Reduce heat and allow berries to simmer for about five minutes. While berries simmer, peel an orange. Cut off peel. Section the orange and cut into bite-size pieces. Remove pan from heat and stir in cinnamon and orange sections. 4. Refrigerate overnight and serve at room temperature or slightly heated.Holiday YamsLeslie Honey – Associate EditorIngredients:6 cups cooked mashed yams2 cups brown sugar1 cup milk2/3 cup margarine4 eggs beaten2 tablespoons vanillaTopping:2 cups coconut2/3 cup flower2/3 cup melted margarine2 cups brown sugarDirections:1. Combine all ingredients and place in a buttered 9 x 13 casserole. 2. Sprinkle topping over mixture. 3. Bake at 350 degrees for 30 minutes.StuffingKathleen Thurber – News EditorIngredients:1 pound hamburger1?2 pound Italian sausage1 1?2 loaves of dried white bread torn or crumbled1 red onion (diced)4 stalks celery (cut into small pieces)1 can beef broth1?2 cup water1?2 cup milkSalt and pepper1 tablespoon basil1 tablespoon sageDirections:1. Mix the basil and onion into the hamburger while cooking on medium heat. 2. Mix the beef broth, milk, water and hamburger in a bowl. Add celery, Italian sausage, bread and basil. 3. You can put some into the turkey and bake while turkey is cooking. 4. Lace the rest in a pan and bake at 350 degrees for one hour.Monkey BreadMike Dodd – Sports EditorIngredients:3 cans Pillsbury biscuits1 tablespoon cinnamon1 bowl of sugar1 stick of butter1 cup brown sugarDirections1. Preheat oven to 350 degrees. Make a cinnamon and sugar mixture to taste. Open and cut each biscuit into fours.2. Roll biscuit pieces in cinnamon/sugar mixture until evenly coated. Place evenly around greased Bundt pan.3. In a sauce pan, melt butter, brown sugar and 1 teaspoon cinnamon until smooth and creamy. 4. Pour over biscuits.5. Place in oven for about 30 minutes or until cake is slightly crunchy on top.6. Remove from oven. Place a plate on top of Bundt pan (upside down) and flip so that cake falls out onto plate.Green Bean CasseroleRyan Claunch – Opinion EditorIngredients:1 large bag of frozen green beans, cut or french style thawed2 tablespoons butter1/2 cup chopped onion2 cups sliced mushrooms1 can cream of mushroom soup1 cup heavy cream1 cup white Cheddar cheese1 can fried onion ringsDirections:1. In a skillet, melt butter and cook onions for two minutes. 2. Add mushrooms and cook until golden. 3. Stir in soup and cream. Bring to a simmer and stir in the cheddar cheese. 4. Season with salt and pepper. 5. Stir in green beans and toss to coat. 6. Transfer to a buttered casserole and top with fried onions. 7. bake at 350 degrees for 30 minutes or until bubbly.