Peking Turkey http://www.foodnetwork.com/recipes/...d-root-vegetable-panzanella-recipe/index.html <iframe width="560" height="315" src="http://www.youtube.com/embed/QisxDBRqfiM#t=8m53s" frameborder="0" allowfullscreen></iframe>
Alright, this recipe has evolved over the years, but it originally came from my great grandmother. 4 pans of cornbread (no sugar) 3 cans of chicken broth 2 chopped onions (1.5 cups) 6 boiled eggs (chopped) 3 cups celery (chopped) 8-10 biscuits (the can kind) add salt pepper and sage to taste put bacon strips on the bottom and at the top, make sure they cook about halfway. Bake at 350 until the bacon and top is crispy. This usually makes about 3 small pans so adjust however you see fit. Usually we make it in a large bowl and just mix it by hand. Depending on the texture and consistency you might want to have extra cornbread and biscuits available because you don't want it to be too watery or too dry/cornbready. Personally, this is probably my favorite thing we have on Thanksgiving in terms of main sides.
Nasty! As is giblet gravy. Bloorf. I don't know the recipe, but my FAVORITE desert is 3 layered desert. Bottom crust is a mix of pecan and pie crust, then a layer of cream cheese, a layer of chocolate pudding and on top a nice layer of whipped cream, all refrigerated overnight. It's the cherry on top before the nap.
Sweet Potato pies is a personal favorite. Still working on a good recipe I am not the best cook or baker but I am working on it. Rocket River
