64 thanksgiving recipes

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

Indian inspired curry shrimp with pumpkin, tons of flavour!

A spicy, flavorful hot drink for Wintertime.

From the Thanksgiving collection I been gathering over the years.

These delicious and nutritious toasted cajun pumpkin seeds are a great snack. They taste good, and are also good for you.

Delicious.

Classic old favorite holiday treat

Delicious roasted pumpkin seeds are also packed with goodness. Next time when you have some raw pumpkin seeds, don't throw them away. Make this yummy snack that is good for you!

Instead of a rich butter cookies, make some macaroon made of egg whites, coconut, pecans and chocolate. They are so chocolaty and delicious, a little bit crunchy at the inside and slightly chewy on the outside. Perfect sweet treats at holidays.

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving

Mapleleaf roast turkey... it's a big yum fest with this Thanksgiving turkey. The crispy browned skin is like Canadian Peking duck. Roasted and glazed with a reduction of maple syrup and apple cider does the trick. It's like a Canadian recipe eh?

This way of roasting a turkey produces all the good looks and moist flavor of a near perfect Turkey. Show is off at the table before carving. Fresh herbs and aromatics inside the bird create a wonderful combination of slow roasted flavor.

Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Love cookies, then you will love these ones!