Great Thanksgiving dinner recipes

We've got some great Thanksgiving recipes for you to try.  

If you like pumpkin and you like soup, try our Pumpkin Bisque.  Should be made a day or two ahead and reheated before serving, this allows the flavors to blend.

2 T. butter

1 large onion, diced

1 1/2 lbs. pumpkin, diced or 3 cups pumpkin puree                                      

6 c. homemade or canned chicken stock

3 T. all-purpose flour

1/2 t. salt

1/4 c. fresh parsley, chopped

Melt butter in a large saucepan.  Add diced onions and saute until soft.  Add pumpkin and chicken stock.  Cook over medium heat for 15 minutes.  Take out 1 cup of pumpkin mixture and add flour to make a rue.  Whisk until all the lumps are gone.  Add rue mixture back into the soup and whisk to prevent lumping.  Cook about 5 minutes, whisking occasionally to cook flour.  Adjust seasonings to taste.

Note:  We let the soup cool and blend with a blender.  Re-heat and serve with a sprinkle of chopped parsley on top for garnish.  Tastes great with homemade croutons.  Serves 8.

How to make great home made croutons: Butter a couple of slices of bread liberally with soft butter. (Butter substitute works great too.)  Sprinkle bread with onion salt, garlic salt and dried parsley flakes.  Cut bread into cubes and bake on a cookie sheet for about 10 minutes in a hot oven.  Take the tray out and with a turner, turn the croutons over to bake evenly for another 5-10 minutes or until golden brown and       

                                                      crispy.  Enjoy!

How about those turkey leftovers?  We've got a tasty Turkey  Pasta Salad.

Turkey Pasta Salad

3/4 c. mayonnaise

1T. Dijon mustard

1/2 t. dried thyme

8 oz. fettucini, cooked and drained ( for a change try bow tie pasta instead)

1 c. diced turkey breast (smoked turkey adds a delicious flavor too)

3/4 zucchini, sliced and halved

1/2 c. red bell pepper, cut into small strips

1/2 c. yellow bell pepper, cut into small strips

Salt and pepper to taste

In a large bowl, mix together mayonnaise, mustard and thyme until well blended.  Add pasta, turkey, red and yellow pepper and toss together.  Season with salt and pepper.  Chill well.  If salad is too dry, add a little more mayo just before serving.  Serves 6

On behalf of the family and staff of the Castle Marne Bed & Breakfast, Happy Thanksgiving!