Thanksgiving for two

**Recipe courtesy Giada De Laurentiis**

1/4 pound ground turkey, preferably dark meat (dark meat has more flavor )
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers

3 tablespoons butter

Turkey ideas… in here please.

Gotta cook a 20 pounder on Monday and am wondering other than traditional what unique ideas have you tried?
I usually just go with the bacon-wrapped and roasted.

But if you really want to try something different, you should check out this recipe: I haven’t made it, but it was the winner of the pro chef thanksgiving cookoff on food network, so it is probably good

Vegetarian Thanksgiving help!

Hey everyone, I’m on a diet for gastric bypass surgery coming up, and basically I can only have vegetables, no meat. I can have small amounts of oil, and skim/1% milk and yogurts. No cheeses, no meats, no nuts no fruits, no pastas, rices, etc. And the vegetables are limited – no potatoes, corn, peas, beans, really starchy stuff. Anyway, I’m trying to come up with some ideas for tomorrow.

I have some homegrown portobello mushrooms that I want to make something with, along with cauliflower, brussel sprouts, and squash and zucchini to work with. I was wondering if anyone had any good ‘comfort food’-y dish ideas? I’d like to do 2 or 3 things. (I’m not looking specifically for something that uses mushrooms, sprouts, cauliflower AND squash. Just some ideas for each ingredient).

Making lasagna to travel?

My g/f and I want to make something to bring to her fam’s place for thanksgiving. It’s not a super-traditional dinner so we’re going to bring lasagna. The catch is that this place is about a 45 minute drive away. I’m wondering how to prepare the dish beforehand. Do we cook it through and just reheat? Put it together and cook it there (freezing beforehand perhaps)?
One good thing about lasagna is everything is cooked before you even put it together. You only really stick it in the oven to heat it through and melt the cheese.

Vodka infusions

I’ve been running a moonshine still and making vodka at home for a couple years now. I used to run a batch every other week, and the output was enough for 11 fifths of pretty good vodka that I turned into panty-melting infusions. I don’t even know how many recipes I have in my head. Once every couple months I’ll make a batch now and I spend money on good ingredients with a nice product in mind.

Everybody remembers my peppermint schnapps from last Christmas and the Thanksgiving special edition coffee-spiker I made this year. Good stuff.