I found out that I was rather smart and backed up my recipes from my old account. So here they are.
Gobo’s Thanksgiving Stuffing, Thanksgiving Turkey, and Mudslides. 
‘Thanksgiving Stuffing‘
This works much better when you make it in a large amount, so I’ll just list it regarding the way i bought everything. I just made it in 3 batches for 2 different thanksgiving dinners.
1 pound, pork sausage
2 pounds, sweet italian sausage
1 package Celery Hearts (2 bunches)
1 Large onion (it was a big one 5-6″ diameter)
1 bag baby carrots (they were on sale and cheaper than regular carrots)
1 box (16oz) chicken broth (turkey broth would work better, but we ran out and was too lazy to go back to the grocery store)
3 bags pepperidge farm stuffing mix
3 sticks butter (1 stick per batch)
Rosemary
Thyme
Savory
Parsley (I have a bad habit of not measuring out how much spice i use)
salt and pepper (always)
1. remove casings from sausage, and mix well. (I used a mixer, but a food processor would work better)
2. dice onion, celery, and carrot, into small pieces (no larger than .7cm)
3. over Med-high heat, melt 3Tbs butter in a large pot, and add 1/3 of the diced onion, carrot and celery, as well as salt, pepper, rosemary, thyme, savory, and parsley. You’ll want generally equal amounts salt and pepper, as well as equal amounts rosemary, thyme and parsley. a little more savory than the rosemary, thyme and parsley unit amounts.
4. add in 1/3 of the sausage, breaking up the clumps with a fork, wooden spoon, or whatever you have handy.
5. when the sausage is cooked (not red/pink) add in the rest of the stick of butter you used, 1/3 of the broth, and a cup and a half of water (cold). Increase heat to High.
6. when boiling, remove from heat, and add in one package of the stuffing mix. and toss thoroughly.
If it’s still too dry, boil some water in another pot, and add it in small amounts, tossing the stuffing as you do. serves a Lot of people. we had a lot of leftovers, but i happen to like stuffing. My cousin complained it was too salty, so you might want to use low-sodium broth, or less salt. but in reality, no one complained, and no one really cares what my cousin thinks (plus he lives to give me a hard time), so I’ll just say season to taste.
‘Thanksgiving Turkey‘
Well, since i included a stuffing recipe, i probably should include a turkey recipe. We got a 12 pound turkey. a fresh one, not a frozen (a frozen turkey needs 3 days to defrost and we bought it the day before). anyway, turkey, cooking. We rubbed a stick of butter on it, and put it in a preheated oven at 375 deg farenheit (I have no clue what it is in celcius… go to a conversion site :p)
when it first started turning brown (maybe…. 45 mins? an hour?) we covered it with foil. every half an hour thereafter my friend got his turkey baster, and poured the drippings all over the top of the turkey. after about 3 and a half hours of cooking, we took the foil off and let it sit in the oven for another half hour – 40 mins. when done, we drained off the juices to make gravy. this was one of THE best turkeys I’ve ever had. i’m really not bragging. moist, juicy… no dry white meat here! when we were carving it, literally 2 cups of juices came off. I ended up putting that and all the little bits of turkey that my friend made (he had no clue how to carve it) into the gravy. it was wonderful.
‘Mudslides‘
This is for my friend ryan, who wanted to learn how to make a mudslide.
in a blender add about a shot of vodka, a shot of kahlua, and a bit of bailey’s irish cream. Add a scoop to a scoop and a half of vanilla ice cream, a bit of milk, and 3/4 of your cupsize of ice. Blend until smooth. if too strong, add more ice cream, or sugar and a dash of vanilla extract.
good garnishes would be cocoa poder, chocolate sprinkles, or even the powdered nesquick.
a sprig of mint would be good too.
I’m taking private lessons from my friends who are chefs when I can, but with schedules as they are, that’s not very often.
and I promise I will put up those pictures soon.
