Ingredients

• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and giblets removed

• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (750 milliliter) bottle champagne

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Ingredients

• 1 onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 carrot, coarsely chopped
• 1 (12 pound) whole turkey, neck and giblets reserved
• 2 tablespoons kosher salt

• 1 tablespoon ground black pepper
• 1 teaspoon cayenne pepper
• 3 tablespoons butter
• 4 sprigs fresh rosemary
• 1/2 bunch chopped fresh sage

Directions  

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place onion, celery, and carrot in a large, shallow roasting pan.
3. Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.
4. Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird.
5. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute.
6. Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine.
7. Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture.
8. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Ingredients

• 3 (11 ounce) containers refrigerated soft bread stick dough
• 1 egg
• 1 tablespoon water

 Direction

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
2. Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
3. Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.
6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)