Thanksgiving Day Feast

First look at all that food!

This was the Thanksgiving day menu:
Turkey
Sausage Stuffing
Stuffed Squash
Rolls
Mashed Potatoes
Squished Potatoes (find recipe here)
Corn (from a can)
Lima Beans (from a can)
Cranberry Sauce (from a can)
Pecan Pie
Buckeyes

Today I'll comment on the turkey and the stuffed squash.

For the turkey, I mixed together minced garlic, fresh parsley, fresh sage and fresh rosemary with EVOO.  I rubbed this all over the turkey.  I also got some cheese cloth and soaked it in melted butter (1 stick) and placed it on top of the turkey breast.  I learned this trick from someone on food network - the point is that the top/breast of the turkey doesn't get too brown.  I stuffed the turkey with garlic (the whole bulb), an onion, and the rest of the rosemary and sage and some parsley.  Here's the final product:

Now for the stuffed squash:
Blue Cheese Stuffed Summer Squash (8)
4 medium yellow squash &/or zucchini (I used 2 of each)
4 oz cream cheese, softened
1/2 c shredded carrot
1/3 c blue cheese crumbles
1/3 c green onions, thinly sliced
1/3 c fine dry bread crumbs, divided
1/4 c sour cream
1/8 t pepper (I did not measure this - com'on it's a pinch!)
2 tbsp chopped walnuts

1. Preheat oven to 400F.  Spray 3 qt rectangular baking dish (I used a 9x13)
2. Halve the squash lengthwise and remove the seeds.  Put squash cut side down in dish.  Bake for 10 minutes.  Remove squash, but leave oven on.
3. In medium bowl, mix together cream cheese, carrots, blue cheese, green onions, 1/4 c bread crumbs, sour cream, pepper.
4.  Spoon mixture into squash halves.  Top with walnuts and remaining crumbs.
5. Bake uncovered about 10 minutes or until squash is tender and filling is heated through.

I made this ahead of time through step 4.  Refrigerated over night and finished baking them the next day.  Perfect when you have a lot of other food to prepare. They were really tasty.  Even my dad who claimed not to like squash enjoyed them!
Here they are: