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5 blocks firm or extra-firm tofu, well pressed
2 tbsp fresh chopped sage
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp vegetable broth powder
2 tbsp poultry seasoning
1/4 cup balsamic vinegar
1/3 cup red wine
2 tsp Dijon mustard
2 tbsp soy sauce
approximately 2 cups prepared vegetarian stuffing

Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.
Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.

Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and layer of cheesecloth or a thin towel on top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.

Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, and leaving about 1 1/2 inches of a tofu “shell” in the colander.

Gently pat your stuffing into the “well”, then gently press the extra tofu on top.

Carefully invert your tofu turkey onto a lightly greased baking sheet.

Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.

Bake for about 90 minutes at 350 degrees, basting again every 15 minutes.

Source:

http://vegetarian.about.com/od/vegetarianlifestyle/tp/thanksgivingrecipes.htm

1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided

Preheat oven to 325.

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.

In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.

Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.

Fold neck skin and fasten to the back with 1 or 2 skewers.

Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.

Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.

Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.

During the last hour of roasting time, baste with the pan drippings.

During the last 30 minutes, baste with the citrus glaze.

Loosely cover with lightweight foil to prevent excessive browning.

Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.

Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.

Provides 22 servings at 6 ounces per portion.

Note: Alcohol-free wine may be substituted for the dry white wine.

Source:

http://www.holidays.net/thanksgiving/recipes.htm

One 4-pound spaghetti squash, halved lengthwise and seeds scraped
1 cup sliced almonds (3 ounces)
1/2 cup chopped pitted green olives, such as Cerignola
1/2 cup thinly sliced scallion whites
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons canola oil
2 ounces Greek feta, crumbled ( 1/4 cup)
Kosher salt and freshly ground white pepper

Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

You can find this recipe and others at:

http://www.foodandwine.com/slideshows/vegetarian-thanksgiving/5

1 turkey breast
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp italian seasoning

Garlic Butter
4-5 diced garlic cloves
1 stick of soft butter

Make the garlic butter before putting the other seasonings on the turkey breast. Allow the butter to sit out for about 10-30mins (depening on how cold or if the butter is frozen, Do Not Put In Microwave!)
Mash the butter and mix in the garlic into the butter. Pull up the skin of the turkey breast just enough to cover the turkey breast with garlic butter. Place the turkey breast into the crockpot, rub the seasonings
onto the turkey breast. Turn the crockpot on low, let it sit on low for at least 8hrs.-10hrs. When the turkey breast reaches the internal temperature of 165 degrees F.

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