1. If on Thanksgiving morning you take your turkey from the refrigerator to begin preparing it, and the turkey is still frozen in the middle, turn your turkey on his head (upside down) in the sink. Open it up as best you can, as if to pull out the giblets and wash the turkey's insides, and run warm water into the body cavity. Keep running warm water into your turkey, until the giblets have thawed and can be removed, and the turkey is thawed but still cold. Continue washing your turkey with cool water, and proceed as you normally would to prepare it.
2. For the best stuffing ever, chop a few sticks of Celery and dice an Onion. Saute the Celery and Onion together in a few Tablespoons of Butter until soft. Add to your Dry Stuffing mix (or dry, crumbled corn bread), and add liquid. I recommend using Chicken broth instead of water for a more hearty flavor. Make your stuffing quite wet, as it will dry out some in the oven.
If you are using your own homemade corn bread to make your stuffing, prepare it a few days in advance, cut or crumble it into small pieces, and dry it on low heat in the oven. When you are ready to use it on Thanksgiving day, add to your broth or other liquid 1/2 teaspoon ground Sage. Prepare your Cornbread stuffing as you would any boughten stuffing, using the sauteed onion and celery, and your seasoned chicken broth. So yummy!
3. For a delicious twist on Plain Ole' Mashed Potatoes, add 2 Tblsps. Butter, 1/4 cup Sour Cream, 1/8 tsp. Onion powder, and 1/4 cup milk or half and half (more, if needed) to each quart of potatoes. Add salt and pepper to taste, and mash until smooth. This is not a low calorie option, but it is delicious! You can add more onion powder if you like.