"This is the most delicious turkey I've ever had. I came up with it because my family loves macadamia nuts. The sage garlic butter rub gives the turkey a lovely taste."
Leimomi Lear, Wakefield, New Hampshire
Try a twist on traditional meatloaf with this chicken version that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. —Keri Schofield Lawson, Brea, California
The addition of hot sauce zips up this cut of meat. It takes me back to spicy dinners I enjoyed as a child in the Southwest. I like to use the leftovers in different dishes-including barbecued beef sandwiches, quesadillas and burritos. —Carol Stevens, Basye, Virginia
This gravy is so creamy and good I could eat it like soup. But it's best draped over mashed potatoes and other Thanksgiving fixings. For reheating the next day, if it's too thick, just stir in a bit of milk. — Mindie Hilton, Susanville, California
A traditional from-scratch gravy recipe will work for any roasted meat or poultry. Switch up the herbs to fit your preferences, or simply use what you have on hand. —Taste of Home Test Kitchen, Greendale, Wisconsin
This recipe was given to me by my mother's friend when I was a newlywed. I was in a panic over what to serve to guests, and she suggested this. It was a big hit, and I've continued serving it for the past 40 years.
Meet the Cook: This is a nice recipe to whip up when you come home from church. I adapted it from one I saw in an old cookbook. It's a little different way to use herbs.
We're the parents of two, both now grown, and the grandparents of three.
-Lois McCormick, Muncy, Pennsylvania