When turkeys go gobbling all the way to your 
Thanksgiving menu, why not pamper your taste-buds with some more cool recipes ? 
So cook up some toothsome Thanksgiving dishes and let your folks gobble up the gastronomical delights with gusto ! Plan a peachy recipe this Thanksgiving and warm up your dear ones for a great
holiday feast. And with Autumn's plentiful yield, you'll never run short of the choicest things to rev up your Thanksgiving menu. Now to help you tickle the appetites of your friends and family in a festive crescendo, here are some Thanksgiving recipe ideas that you'll love to try out this November 24. Shrimp-ly Yours
1/2 lb shrimp, peeled and de-veined2 (8 ounce) packages cream cheese1 (8 ounce) jar cocktail sauce1 (16 ounce) package buttery round crackers
1 lime Put the cream cheese at the center of the serving platter. Mix together the cocktail sauce and shrimp and pour it over cream cheese.Slice one lime in half. Squeeze one half over the cocktail sauce and cut the other half into wedges to garnish your Shrimp dip. Now place the crackers and lime wedges around edge of plate and serve. This makes one mouth-watering appetizer for Thanksgiving meal. So let your folks stay boggled at your amazing culinary skill ! thanksgiving Roasted Turkey 1 turkey (approx. 16- to 20-pounds)Stuffing of your choice 
First, thaw your Thanksgiving turkey in the refrigerator, giving some time to get the giblet broth ready the day before roasting the bird. The turkey legs are to be removed from the leg sockets or skin crossing the tail. If needed, you may 
also take out the leg clamps from the body. Now, you also need to remove giblets and neck from the body cavities of the turkey. just before roasting, you need to spoon in the stuffing into the body cavities of the Thanksgiving bird. But do not put more than 3/4 cup stuffing per pound of turkey. Do not pack the stuffing too hard, or it will not get sufficiently hot by the time of cooking. Now you can tuck the legs back under the band of skin or 
reset legs into the sockets. You can also tie legs together with string if you find the leg clamp removed.
Now place the Thanksgiving turkey on a shelf in a shallow roasting pan with its breast side up. Fix a meat thermometer into the center of a thigh muscle so that the bulb doesn't touch the bone. Now cover itwith foil, allowing 
some space between the turkey and foil. Tighten the foil over the drumsticks and neck. 
Roast it until the meter of the oven reads 180 degrees F and juices start oozing out. It takes about 4 to 5 hours for a stuffed bird. Now put the bowl containing the extra bit of stuffing in the last half hour of roasting. Remember to remove the foil in the last 30-45 minutes to allow the turkey turn a yummy brown. Here, our Thanksgiving turkey is ready now ! Take the turkey out from the oven and keep it covered loosely in foil before serving hot.

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Say Cheese 4 cups macaroni
½ lb shredded Cheddar cheese1/2 lb shredded mozzarella cheese

Boil a big pot of slightly salty water. Add the macaroni and cook for about 8-10 minutes. When that's done, drain the water out and place in a microwave-proof bowl. Scatter the Cheddar and mozzarella cheese over the macaroni and microwave on medium-high power in intervals of 30 seconds until the cheese melts. Finally, stir a little to spread the cheese evenly over the macaroni and serve. Now this dish is a good item to pep up the appetites and is 
guaranteed to have yourfolks cheezing on Thanksgiving ! 
Boil a big pot of slightly salty water. Add the macaroni and cook for about 8-10 minutes. When that's done, drain the water out and place in a microwave-proof 
bowl. Scatter the Cheddar and mozzarella cheese over the macaroni and microwave on medium-high power in intervals of 30 seconds until the cheese melts. Finally, 
stir a little to spread the cheese evenly over the macaroni and serve. Now this dish is a good item to pep up the appetites and is guaranteed to have your folks cheezing on Thanksgiving ! Pumpkin Pie
1 unbaked 10-inch pie shell beaten eggs

1 tbsp melted butter
3/4 cup dark brown sugar
2 plus cups cooked pumpkin
1 cup scalded milk
1/2 tsp salt
1-2 tsp cinnamon
1-2 tsp ground ginger
1/4 to 1/2 tsp nutmeg
1/4 tsp cloves (optional)

2 ounces dark molasses (optional)
1 small can evap. milk
Daub the pie shell with melted butter and then refrigerate. Next, cook the 
pumpkin, brown sugar, salt and molasses in a pan over moderate heat until the 
mixture gets thick (approx 5-7 minutes). Stir in the evaporated milk, scalded milk and the beaten eggs and cook it over low heat for another 5 minutes. Pour 
This into a pie shell and bake at 425 degrees Fahrenheit first for 15 minutes and then at 350 degrees F for the next 45 minutes. Your pumpkin pie is just done 
to pamper the sweet tooth of your friends, family or your sweetie pie on Thanksgiving.