Lynn’s Favorite Thanksgiving Desert

Triple Orange Salad

2 cups boiling water
1 package (6 oz.) orange-flavored jello
1 pint orange sherbet
2 cans (15 oz.) mandarin orange segments, drained
1 can (8 oz.) pineapple tidbits, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup (or more) cool whip

Pour boiling water on jello in a bowl; stir until jello is dissolved.  Add orange sherbet; stir until melted.  Stir in 1 can orange segments.  Pour into a 6-cup ring mold; refrigerate until firm.

Mix remaining orange segments, the pineapple, coconut and marshmallows.  Fold in cool whip.  Unmold jello mixture and fill center with fruit mixture.

Bacon Wrapped Turkey? Yes, please!

‘Tis the season to gorge ourselves on all things turkey, and this recipe is spot on when it comes to the perfect turkey!

Ingredients:
1 whole, uncooked turkey
kitchen twine
aluminum foil
2 cups butter (softened)
1 1/2 ounces fresh sage
1lb uncooked bacon
1 onion
1 garlic clove
salt & pepper (to taste)

Directions

Preheat oven to 325°F

Remove giblets and neck from turkey.  Rinse turkey with cold water and drain well, then blot dry.

Chop garlic and onion and mix together, then stuff into the turkey.

Chop sage and mix with softened butter.  Rub this mixture under and over the skin of the turkey.

If desired, salt and pepper the turkey.

Place uncooked bacon (I prefer to weave the bacon)all over the uncooked turkey.  It should stick to the butter.

Place the turkey in your roasting pan and use foil to tent the uncooked turkey.  Remove the foil for the last hour of cooking. Once the turkey reaches 160°F, it is ready to be removed from the oven.  Let rest 20-30 minutes and carve.

Enjoy!