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Easy as 1, 2, 3 Thanksgiving Dinner!
by Patty Liston
 My husband and I had only been married 2 months when I tried to cook my first Thanksgiving dinner. We decided to go camping out in the desert during our holiday break, (first mistake) and brought along one frozen turkey loaf (2nd mistake) and a butane camping stove, (need I say more?) The turkey never defrosted, the stove didn't work, and my dreams of our first Thanksgiving together turned into a family joke we still remember 39 years later.
For those who were not weaned in the kitchen, the holidays can be a bit daunting when we are suddenly responsible for "The DINNER". Where does one begin? How much turkey should one buy? What about dessert? Table ware? Decorations? Stuff or unstuffed? Are there any easy recipes out there? (YES to this last one. See below)
First:
Take a deep breath. Remember, this is Thanks-Giving, not Stress-Giving.
Second:
Count the number of people coming.
Figure on ½ pound of turkey per person.
Figure 1 pound per person if you want left-overs.
If you buy frozen, allow 3 days in your refrigerator to defrost completely.
Next:
Ask for help. People are more than happy to "bring something". If you aren't good at desserts, or don't have the time to make them, delegate.
If you are having a vegetable tray, or hors oeuvres, delegate that as well as preparation can be time consuming.
Count your ovens. One oven will not heat a turkey, rolls, vegetable, dressing, potatoes, etc. A turkey can be served warm and hot gravy will heat it up. Cold vegetables and mashed potatoes however, are a no-no. Consider borrowing or renting a warming tray(s).
Don't go over-board on cost. I've known families who have had chicken, or meat-loaf in lieu of a turkey. Truth be told, one of my sons would rather have waffles!
Google anything you don't know, or ask for help and advice from a friend/relative.
Some turkey producers even have a 24 hour hot-line to answer any questions you may have. (Ask me how I know)
Finally:
I've sat at holiday tables that would rival anything Martha Steward does, and I have eaten off of paper plates with plastic utensils at a homeless shelter. It's not about the china, crystal, or silver. In the end, it isn't even about the turkey or grandma's dressing. Look around your table on Thursday; THAT is what Thanks-Giving is all about. Besides, even if everything food wise is a disaster, it will give everyone something to talk about for years to come. Trust me on that one!
Thanksgiving Dinner
Do Nothing Turkey
Dave Lieberman
Servings: 8-10
 1 (10 to 12-pound) fresh turkey
1/4 cup olive oil
Salt and freshly ground black pepper
2 celery ribs
Preheat oven 350 degrees F.
Discard bag of gizzards from inside the cavity and rinse the cavity of the turkey with cold water. Pat dry and rub the olive oil, salt and pepper all over the bird and oil the inside of the cavity. Place the celery on shallow roasting pan and place the turkey on top of the celery. Roast until golden brown, about 2 hours. Cover the breast loosely with foil when golden brown. Cook until an instant-read thermometer registers 165 degrees F in the thigh of the turkey, which will take about 30 minutes more.
Transfer to a cutting board to rest for 15 minutes before carving.
 Download this recipe.
Honey Glazed Carrots
By: Sunny Anderson
Serves 4
 Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Download this recipe.
French Onion Tartlets
By: Rachael Ray
4 Servings, 3 Tartlets each
 Olive oil cooking spray
12 very thin slices white bread, crusts trimmed (recommended: Pepperidge Farm)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 large onions, very thinly sliced
1 bay leaf, fresh or dried
2 teaspoons ground thyme or poultry seasoning
Salt and black pepper
1 pound Swiss cheese, shredded
Heat oven to 350 degrees F.
Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve.
In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes.
Turn broiler on.
Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.
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