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I used to cook for the masses, but stopped a couple of years back.
I always changed the recipies ever year but the basics are:
Turkey basted with something yummy and good things stuffed under the skin.
A Variation of the Stuffing theme with Wild rice and bread stuffing with pecans, currents, prunes, celery, water chestnuts, onions, cognac, fresh sage, garlic etc. (Stuffing creation is one of my favorite things to do.)
Potato and Celery root gratin with nutmeg, scallions, cream and fontina cheese
Cream Cheese-Pupmkin Pie with Pecan crust and topping.
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