Nothing is quite as spectacular as that delicious smelling, golden turkey being carried out on a platter. I remember growing up what a monumental task it was to cook the turkey for Thanksgiving dinner…or so I thought. It’s not as hard as I once thought…especially if you use a roasting bag. This is how my mom did it, how I do it, and maybe you’ll find it’ll become your tradition as well.  Give it a try and impress your family.

I never buy white bread except at Thanksgiving. When my mom taught me how to make Thanksgiving stuffing, she always used 1/2 a loaf of white bread. And I still make my stuffing the same way my mom did.

That leaves me with 1/2 a loaf of bread that I don’t really like to eat. But add some raisins — maybe even some apples — and leftover bread becomes delicious bread pudding. And a bonus…it’s better with stale bread too!

Use a Reynold’s Oven Bag for your Thanksgiving turkey.  There is no need for basting and yet you will end up with a juicy and tasty turkey.   And, there is no need to scrub pans, clean up is a breeze.

The lovely sweet potato. So pretty, so yummy, and so good for you. Every year for Thanksgiving, I make a large casserole dish of these potatoes, only whipped with some milk. They’re so naturally sweet that they don’t need much else.

But, alas, I’m the only lover of these potatoes in my family, so I always have lots and lots of leftovers. (And, no, I never learn to make less). Here is an easy, and tasty way to use up some of those leftovers. And these muffins, my family will eat.

There is the mad rush for the $5.00 turkey and all the trimmings that go with it. We bake, prepare and decorate as we look forward to sitting down to enjoy this meal with our families and friends. When everyone is full and the dished are done, there are the naps, the football games, and maybe even a movie all while stuffing our faces with pie and cookies.