Recipes for Thanksgiving Day.

STUFFED TURKEY .-     1 turkey, 10 to 12 pounds .-     4 1 / 2 teaspoon salt .-     1 / 2 teaspoon pepper .-     1 teaspoon sage .-     3 tablespoons oil .-     2 tablespoons vinegar .-     Melted butter .- Clean and wash the turkey. SEASONING FOR INSIDE AND OUT. Small incision in MAKE ALL THE TURKEY. Refrigerate several hours or until the next day. Stuff the turkey and sew. PUT IN A BAKING MOULD FOR PUTTING DOWN THE BREAST AND BAKE UNCOVERED A 400 for 20 minutes. REDUCE oven to 350 and cover with foil. FROM TIME TO TIME, TURN AND BUTTER Drizzle with broth Bathe TO BE RELEASED IN THE MOLD. THE BAKE SOME MAY TAKE 3 HOURS .-   STUFFING FOR TURKEY .-     The liver and gizzard TURKEY .-     1 / 2 cup chopped onion .-     1 bay leaf .-     1 cup hot water .-     1 / 2 pounds of bread OLD WATER (or similar) .-     1 teaspoon salt .-     2 teaspoon sage .-     2 cups chopped nuts .-     4 tablespoons butter .- COOK THE livers and gizzards TURKEY WITH ONION AND IN THE CUP OF LAUREL simmering water until tender. Drain and chop very small. BARK TO REMOVE THE PAN AND PARTA into small pieces. Combined with all the remaining ingredients and mix with the broth MOISTEN SLOWLY WHERE boiled liver and gizzard and you're ready to fill.

 BAKED TURKEY RECIPES STUFFED TURKEY WITHOUT BAKING     1 turkey, 10 to 12 pounds .-     6 cloves garlic, crushed .-     1 / 2 CUP OF WINE COOK .-     2 teaspoon salt .-     1 teaspoon black pepper GROUND .-     1 stick butter, softened .- TURKEY WASH WITH WATER AND SOUR ORANGE JUICE 1 or limes. In a small bowl stir in the garlic, wine, salt and pepper. Rub this mixture the turkey inside and out. Marinate in the refrigerator AT LEAST 12 HOURS. HEAT oven to 425. Place turkey on a baking sheet and brush with butter GENEROUSLY everywhere. Bake 20 MINUTES AND TURN THE TURKEY AND BAKE 20 minutes. REDUCE oven to 350 AND CALCULATE THE REST OF THE TIME BAKE at 20 minutes per pound. FROM TIME TO TIME Drizzle the same fat TURKEY TO RELEASE IN THE TRAY, SIDE TO CHANGE THE TURKEY EVERY 30 minutes or so. The turkey is ready when your JUICE run clear when pierced with a sharp knife .

Green bean casserole 500 g of green beans 60 ml olive oil 2 onions, chopped 1 clove garlic, minced 3 tomatoes, diced 1 tablespoon tomato paste 125 ml tomato puree 2 tablespoons chopped fresh parsley 1 / 4 teaspoon sugar Cut the ends of the beans and cut them in half. Heat oil in a large saucepan and saute the onion and garlic over low heat 5 minutes or until tender. Add the tomato concentrate and puree, and cook over medium heat 5 minutes. Add the beans, parsley and sugar. Add salt and pepper. Mix until the beans are soaked well, cover the pan and simmer 25 minutes or until beans are tender. Remove three or four times. Serve hot or at room temperature beans.

COOKED WITH POTATOES green beans      2 potatoes      1 jar of green beans cooked      1 clove of garlic      1 / 2 small onion      Olive oil      salt      parsley      paprika      2 bay leaves      1 / 2 cup white wine      Vegetable broth / water It started biting onion, garlic and parsley, and cut the potatoes into chunks or diced not too small. In a saucepan with a little olive oil sauté the onion and garlic. Then add the potatoes and parsley. We give all this a few laps with a wooden spoon and put 1 / 2 teaspoon paprika. Then cover with vegetable broth or water well if we do not have broth, 2 bay leaves, 1 / 2 cup white wine and a pinch of salt. Let cook until the potatoes are half cooked. Then add the green beans and finish the dish when the potatoes are already cooked (check the salt before serving).