Thanksgiving Meatloaf Recipe

INGREDIENTS:
2 1/2 pounds ground turkey
1 1/2 cups chicken-flavor stuffing mix
2 eggs
1/3 cup milk

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix together turkey, stuffing, eggs, and milk in a large bowl. Mixture will be lumpy. Spread mixture in 9x5 inch loaf pan.
Bake for 1 hour until temperature reads 165 degrees F in center of loaf.

Thanksgiving Stuffed Pumpkin
 
 INGREDIENTS:
1/2 cup sliced almonds
1 tablespoon butter
1 onion, finely chopped
2 eggs, lightly beaten
1/2 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
2 (14 ounce) bags frozen chopped broccoli, thawed and drained
salt and pepper to taste
1 large sugar pumpkin, top removed, seeded
3 cups shredded Cheddar cheese
1 (16 ounce) package herb seasoned stuffing mix
1/2 cup melted butter

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.

Moist Glazed Ham

Instructions:
Preheat the oven to 400 degrees
Remove the rine from a large whole ham and score the fat in the traditional diamond pattern.
Stud it heavily with whole cloves and place it in a large roaster.
Pack One whole pound of brown sugar on to the top of the ham just as thick and as high as you cant pack it. Dont worry about the part that falls off it will be left in the pan to melt into the glaze
Put this in the 400 degree oven for thirty to forty minutes until the brown sugar begins to melt.
Then pour one can of Classic Coke over the ham very gradually trying not to wash off the melting sugar.
Reduce the oven temp to 325 degrees.
For the remaining basting you will use a mixture of half burgandy wine and half pineapple juice basteing every 30 minutes for 4 hours. Be sure to dip up the pan juices and spoon them back up over the top too. The idea is to keep the meat super moist for the whole time it is cooking.
You may "tent it" with foil the first 3 and a half hours and I always do if I have a lot going on and might become distracted. This will be the best tasting ham you have every ate so be willing to devote a little extra time to it.