These are the best recipes that we made the last couple years for thanksgiving, I hope you enjoy.

Turkey
Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style) Ingredients
Marinade :
• 4 cups pineapple juice
• 6 cloves garlic, chopped
• 2 small red chile peppers with seeds, chopped fine
• 2 cups chopped cilantro leaves
• 1 cup brown sugar
• 1 cup soy sauce
• 4 tablespoons peeled and chopped ginger root
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1 (3 1/2 to 4 pound) roasting chicken, giblets and neck removed for another use
Sauce:
• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 2 tablespoons ginger root, peeled and finely chopped
• 1/2 cup packed chopped cilantro leaves
• 1 teaspoon ground cumin
• 4 tablespoons soy sauce
• 1/2 cup heavy whipping cream
• 1 tablespoon lime juice
• 1 tablespoon pineapple juice
• 6 cups jasmine rice , prepared according to package instructions
Directions
Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.

http://www.foodnetwork.com/recipes/ultimate-recipe-showdown/roasted-pineapple-ginger-chicken-with-cilantro-cream-sauce-marine-corp-style-recipe/index.html

Zucchini squash casserole

4 med. zucchini squash
1 c. cheddar cheese
3/4 c. shredded carrots
1/2 c. chopped green onion
1/2 c. sour cream
2 c. seasoned croutons
1 can cream of mushrooms or chicken soup (I use 1/2 c. of mushrooms)
4 tbsp. butter
Cut squash into slices and boil in salted water until barely tender. Saute carrots and green onion in 4 tablespoons butter. Combine cheese, croutons and sauteed vegetables to drained squash. Gently fold in sour cream and soup. Bake 30 minutes on 300 degrees. Saute extra croutons in butter and top casserole with them. Bake 10 more minutes.

http://www.cooks.com/rec/doc/0,1850,137189-237203,00.html

Sweet Potato (Yam) Casserole With Marshmallows
Ingredients
• 1 (40 ounce) can bruce cut yams, drained
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 egg, beaten
• 4 tablespoons melted butter
• 1 (16 ounce) bag miniature marshmallows
Directions
Butter 1 quart baking dish.
Heat oven to 350 degrees.Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.Mix well.Place 1/2 mixture in baking dish.Top with a layer of marshmallows, then add remaining mixture.Bake for 30 minutes.Remove from oven and top with remaining marshmallows.Bake for another 10 minutes or until marshmallows are lightly browned.

http://www.recipezaar.com/Sweet-Potato-Yam-Casserole-With-Marshmallows-104150

Easy Green Bean Casserole
Ingredients:
• 3 1/2 tablespoons flour
• 1/2 teaspoon salt
• 3 1/2 tablespoons melted butter
• 1 1/2 cups milk
• 1 package (20 ounces) frozen green beans -- cooked and drained
• 3/4 cup shredded cheddar cheese
Preparation:
Stir flour, salt and pepper into melted butter in a saucepan. Stir in milk; cook until thickened. Pour over green beans. Sprinkle with cheddar cheese, brown under broiler.

http://homeparents.about.com/od/thanksgivingsidedishes/r/greenbean.htm

Apple pie
1 package Betty Crocker® pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar
Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.2.Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.3.Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.4.Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

http://www.bettycrocker.com/recipes.aspx/fresh-apple-pie

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