I'm still working off of that last menu in the Complete Holiday Cookbook. It mentioned Roast Turkey with Fruit Dressing for the Formal Thanksgiving Dinner, but also added a recipe for Glazed Butternut Squash. I got the photo from a person on Flickr, because the recipe sounded so good. See it below, but first, the Turkey with Fruit Dressing:
4 cups toasted bread cubes
2 cups diced celery
3 tablespoons grated grapefruit peel
1/2 seedless raisins
1/2 cup crushed pineapple
1/4 cup chopped nuts (no kind listed - can't imagine they mean pistachios)
1/3 cup melted butter
Hot water or broth to moisten
1 tsp. salt
1 8 - 10 pound turkey
1 or 2 buttons garlic
1 medium ripe grapefruit (Ahh, the grapefruit again - Did you see how this same cookbook used grapefruit slices to decorate a pumpkin pie on the blog here two days ago?)
Toss fist 9 ingredients together lightly; set aside. Clean bird thoroughly; dry. Rub entire bird inside and oat with garlic and additional salt. Fill bird loosely with stuffing, shaking to fill, but do not pack. (Oh boy - love those directions.) Tie and fold neck opening; tuck wings. Close cavity; tie legs. Grease bird thoroughly; place breast down on rack. Cover with foil. Roast slowly at 325 degrees for 3 hours and 30 minutes. Turn bird breast side up; squeeze 1/2 of the fresh grapefruit over bird. Leave uncovered; continue roasting 15 - 20 minutes longer. Squeeze other half of grapefruit over bird; turn heat to 375 degrees to finish roasting and browning. Cut tie that holds the legs together to allow this portion to completely cook. Yield: 10 - 12 servings.
Really? Pineapple, nuts and grapefruit on a bird, with grated grapefruit peel? Has anyone tried anything like this?
This recipe is a little more to my taste and workload preferences:
Glazed Butternut Squash
2 butternut squash
1/2 cup sugar
1/2 brown sugar
1/2 cup water
2 tablespoons butter
Cut squash into 3-inch pieces. Pare and parboil until tender; drain. Place in shallow baking pan. Heat remaining ingredients; pour over squash. Bake at 350 degrees for 25 - 30 minutes, basting with syrup until glazed. Yield: 6 servings.
Yum, yum - is your Thanksgiving menu planned?