Thanksgiving with Friends

Last night, we had a pre-Thanksgiving dinner with friends. It was a large group (8 couples) and it was so much fun. I made Granny's Cranberry Salad and these two dishes to share:

Cran Apple Dressing
14 slices of bread, cubed
1 stick of butter, melted
1/2 cup chicken broth
2 stalks of celery, chopped
1 onion, diced
2 apples, diced
1 cup cranberries
1 T fresh sage
salt
pepper

Melt butter in saucepan and saute celery and onion.
When onion is tender, add apples and cranberries until apples are soft and cranberries begin to burst.
Add broth to fruit and veggie mixture.
Gently fold in bread.
Pour into 9 x 13 pan.
Bake at 325 for 30 minutes covered, 15 minutes uncovered.

Honey Mustard Rosemary Turkey
12 lb. turkey (or whatever size you need)
1 orange, quartered
2 stalks celery
1 onion, quartered
2/3 cup honey
1/3 cup mustard
1 Tbsp fresh rosemary, diced
salt
pepper

Rinse turkey well.
Fill cavity with oranges, onion and celery.
Mix honey, mustard and rosemary together.
Pour honey mustard over turkey.
Bake turkey, covered, at 325.
Baste after one hour.
After two hours, baste again.
Baste again in thirty minutes and remove cover.
Baste every thirty minutes until turkey is cooked according to meat thermometer.

I keep the honey mustard drippings and use a gravy packet to make gravy.

We use the left-over turkey to make sandwiches with a layer of cream cheese, a layer of cranberry salad and a layer of turkey. So yummy!