Thanksgiving Early!

Check out 24 make ahead recipes for Thanksgiving from Delish! Go here to indulge in the goodness!

Herb Roasted Turkey

Ingredients:
1 (10-to-12 pound turkey) turkey
1/4 cup(s) fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoon(s) canola oil
1 teaspoon(s) salt
1 teaspoon(s) freshly ground pepper
Aromatics: , onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cup(s) water, plus more as needed

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Directions

1.Position a rack in the lower third of the oven; preheat to 475°F.

2.Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.

3.Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.

4.Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

http://www.delish.com/recipefinder/herb-roasted-turkey-recipe-8906

Candy Turkeys

Check out these awesome candy turkeys from Delish and MSN! Jump here to check them out!

Overnight Soft Herb Rolls

Ingredients
1 package active dry yeast (about 1 tbsp.)
3 tablespoons sugar
1 teaspoon table salt
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
1 tablespoon minced chives
1 tablespoon minced rosemary
2 tablespoons melted butter
1 large egg plus 1 tbsp. lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
About 1 tbsp. coarse salt

Preparation
1. In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.

3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853911

Chili-glazed Sweet Potatoes

Ingredients
4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeño jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice
Salt

Preparation
1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.

5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1117789

Chocolate Chip Pumpkin Bread

INGREDIENTS
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

http://allrecipes.com/Recipe/Chocolate-Chip-Pumpkin-Bread/Detail.aspx

Tarragon Roasted Chicken

Ingredients:

• 2 pounds baby red, white or Yukon gold potatoes, washed
• 2 bulbs fennel, trimmed and cut into thin wedges about 2 inches thick
• 4 carrots, peeled and cut into 2 inch thick slices on a bias
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper
• 1 stick of butter, softened
• 1/4 cup fresh tarragon, chopped
• 4 garlic cloves, chopped or grated
• 1 5-pound whole chicken
• 1 large onion, cut in half and peeled
• 1 lemon, cut in half
• 1 cup dry white wine
• Crusty baguette, for mopping

Directions:

Pre-heat oven to 400ºF.

Place the potatoes, fennel, carrots in a roasting pan in an even layer, drizzle with EVOO, season with salt and pepper.

In a bowl combine the soft butter, tarragon, garlic and a little salt and a generous amount of pepper. Clean bird and pat dry. With your fingers separate the chicken breast skin from the meat, working with about 3/4 of the total amount of the butter mixture, maneuver half of it under the skin of each side of the breast. Don't make your self nutty trying to spread it all the way down the breast, the butter will melt once in the oven and do that work for you, and that's the point.

Take the remaining 1/4 of the butter mixture and spread over skin of the legs, no need to try and get it under the skin there. Place the halved onion and halved lemon inside the cavity. Arrange the chicken on top of the potatoes, fennel and carrots in the roasting pan, douse the chicken with the white wine and place in the oven and roast for about an hour and 40 minutes, until the chicken is cooked through and the juices run clear.

Remove from the oven and cover loosely with a piece of aluminum foil and let the chicken rest for 10 minutes. Carve chicken. Arrange the chicken and vegetables on a platter. Soak sliced bread in drippings and surround the platter with soaked crusts of bread.

http://www.rachaelray.com/recipe.php?recipe_id=2354

Green Bean Casserole

Ingredients

Olive oil nonstick cooking spray
1 large (12-ounce) onion, cut into 1/2-inch-thick slices and separated into rings
5 tablespoon(s) all-purpose flour
Salt and pepper
1 1/2 pound(s) green beans, trimmed
1 tablespoon(s) margarine or butter
1 large shallot, finely chopped
1 container(s) (10-ounce) sliced cremini or white mushrooms
1 cup(s) reduced-sodium chicken broth
1/2 container(s) low-fat (1%) milk


Directions

1.Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.

2.In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.

3.Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.

4.In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans.

5.Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion. Bake 5 minutes or until sauce is bubbly.

http://www.delish.com/recipefinder/green-bean-casserole-thanksgiving-recipes

Pumpkin Cheesecake Pie

Ingredients:

Pastry Dough:
1 1/2 cup(s) all-purpose flour
1/4 teaspoon(s) salt
4 tablespoon(s) cold butter or margarine, cut into pieces
4 tablespoon(s) vegetable shortening
5 tablespoon(s) (or more if needed) ice water

Cheesecake Filling:
1 package(s) (8-ounce) reduced-fat cream cheese (Neufchâtel), softened
1/2 cup(s) granulated sugar
1/4 cup(s) (packed) brown sugar
1 can(s) (15-ounce) pure pumpkin (not pumpkin pie filling)
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
3 large eggs
1/2 cup(s) heavy or whipping cream
2 tablespoon(s) molasses
1 teaspoon(s) vanilla extract


Directions

1. Prepare Pastry Dough: In large bowl, combine flour and salt. With pastry blender or using two knives scissors-fashion, cut in the butter and shortening until mixture resembles coarse crumbs.

2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 15 minutes at room temperature before rolling.)

3. On lightly floured surface, with floured rolling pin, roll dough into 14-inch round. Gently ease dough into 9 1/2-inch deep-dish ceramic or glass pie plate, gently pressing dough against side and bottom of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form high decorative edge. Refrigerate pie shell until firm, about 30 minutes.

4. Preheat oven to 400 degrees F. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake pie shell 15 to 20 minutes or until set. Remove foil and weights and bake 5 to 8 minutes longer or until shell is golden. If shell puffs up during baking, gently press it down with back of spoon. Reset oven control to 350 degrees F.

5. Meanwhile, prepare Cheesecake Filling: In large bowl, with mixer on medium speed, beat cream cheese and sugars until smooth. Add pumpkin, cinnamon, ginger, nutmeg, and salt; beat until blended, occasionally scraping bowl with rubber spatula. Add eggs, cream, molasses, and vanilla; beat until well blended, occasionally scraping bowl. Pour filling into hot pie shell.

6. Bake pie 40 to 45 minutes or until filling is puffed and set at edges but still jiggles slightly in center. Cool pie completely on wire rack, then cover and refrigerate at least 6 hours or until firm and well chilled.

http://www.delish.com/recipefinder/pumpkin-cheesecake-pie-ghk1107

Cornbread, Bacon and Onion Stuffing

Ingredients:
2 pound(s) prepared cornbread, cut into 1/2-inch cubes (8 cups)
1 pound(s) thick-sliced smoked bacon, cut into 1/2-inch pieces
2 large (2 1/2 pounds) white onions, diced
1/4 cup(s) chopped fresh sage
1 teaspoon(s) kosher salt
1 cup(s) (or to taste) canned turkey or chicken broth
2 tablespoon(s) unsalted butter
Unsalted butter for greasing baking dish


Directions

1. Heat oven to 300 degrees F. Place cornbread on a large baking sheet. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely (can be made 3 days ahead and kept loosely covered at room temperature). Place cornbread in a large bowl.

2. Cook bacon in a large skillet over medium heat until golden and crisp around edges and most of the fat has been rendered; remove bacon with a slotted spoon to paper towels to drain. Discard all but 3 Tbsp of the bacon drippings from skillet. Add onions; cook 8 minutes, stirring occasionally. Stir in sage; continue to cook 4 minutes, or until onion is translucent and lightly golden. Stir into cornbread with salt.

3. Drizzle broth over stuffing and gently toss until evenly moistened (if you prefer wetter stuffing, add more broth). Spoon dressing into a buttered shallow 2-quart baking dish or casserole; dot top with butter. Cover with foil (can be prepared up to 1 day ahead and refrigerated).

4. While turkey rests, place stuffing in a 350-degree F oven for 25 minutes. Remove foil; bake 10 to 15 minutes, or until stuffing is hot and browned.

http://www.delish.com/recipefinder/cornbread-bacon-onion-stuffing-rbk1107