Roasted Turkey with Chestnut Dressing
Ingredients:

12 pounds  whole turkey
2 pinches   salt
1 pinches   pepper
2 pounds   chestnuts
2 cups   butter
2 cups   onions, finely minced
2 cups   celery, finely minced
10 cups   dry bread crumbs
1 teaspoon   dried thyme
1 teaspoon   dried marjoram
1 teaspoon   dried savory
1 teaspoon   dried rosemary

Directions:

Preheat oven to 350 degrees. Set aside neck and giblets for gravy. Wash turkey with cold water, dry, and rub salt and pepper into body cavities. Spoon the stuffing (recipe follows) into body cavities. Do not pack tightly. Close skin with skewers or twine and tie drumsticks together. Place the turkey on a rack in a roasting pan, uncovered, in oven for 20 minutes per pound. Test after three hours for doneness with a fork to see if juices run clear and with a thermometer for an internal temperature of 175 to 180 degrees. If the turkey gets too dark, place an aluminum foil "tent" over the breast. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

TURKEY STUFFING: With a sharp paring knife cut a cross on the flat side of each chestnut. In a saucepan add chestnuts covered with water, simmer, for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Return back to saucepan with fresh water and boil for 20 to 30 minutes until tender. Drain; chop coarsely. In a small saucepan melt butter add onions and celery; cook until limp. Add bread crumbs, thyme, marjoram, savory, and rosemary. Mix thoroughly. Add chestnuts; mix thoroughly. Salt to taste. After the turkey is stuffed, any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.

Day After Thanksgiving Soup
Ingredients:

1 tablespoon   olive
1 onion 2 carrots 2 celery stalks 3 cans chicken stock or broth 1 cup corn 2 cups turkey, diced 1/4 teaspoon salt 1/8 teaspoon pepper juice of a lemon

Directions:

In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add finely diced onions, carrots, and celery; cook until soft and golden brown, about 5 to 6 minutes. Add chicken stock, corn, turkey, salt, and pepper; bring to a boil. Let the soup simmer uncovered for 10 to 15 minutes. Season with salt and pepper. Before serving squeeze in the juice of 1/2 a lemon.

Note: Leftover rice maybe subsituted for the corn.

Streusel Topped Sweet Potatoes
Ingredients:

16 ounces   yams or sweet potatoes 1/2 cups   maple syrup 1 teaspoon   orange peel, grated 1/3 cup   flour 1/3 cup   quick cooking oats 1/3 cup   brown sugar 1/4 teaspoon   cinnamon, ground 1/2 cup   margarine

Directions:

In a bowl mix drained yams, maple syrup, and grated orange peel until well blended. Transfer to a greased 9" baking dish.

In a medium mixer bowl combine flour, quick cooking oats, brown sugar, and cinnamon. Cut in margarine until the mixture resembles coarse crumbs and sprinkle over the yams. Bake at 350 degrees for 35 to 40 minutes or until heated through.