Get the latest Herbs flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/herbs I also enjoy brining my turkey too. This recipe does not produce any saltiness or sweetness but any sized turkey is guaranteed moist and tender. I brined a 25 lb turkey this year. And I also stuff my turkey ( many brining recipes don't advise stuffing them ) with my favorite stuffing. Unstuffed brined turkeys tend to cook a bit faster but I find the stuffed turkeys roast to conventional time. This is a superb recipe. Spices can be bought in Indian groceries, dollar stores so everything is reasonable. Fresh herbs are a must, not dried. Try this recipe and you won't be disappointed! Remember prior to roasting any turkey recipe, make sure turkey and stuffing are room temperature for even best roasting. http://www.grouprecipes.com/80975/favorite-herbal-brined-roast-turkey.html THIS.IS.AMAZING. The beet flavour is subtle, but its worth is for the colour. And you really do need the olive oil to garnish, even if you're like me and try to cut out ALL fats. Really worth making your own pasta for this. http://www.grouprecipes.com/80881/amazing-purple-beet-pasta-with-ricotta.html Classic out-of-the-bird dressing. http://www.grouprecipes.com/80747/classic-dressing.html This combines several of my favorite things. It is excellent baked by itself in a casserole dish (if you have vegetarian guests, for example), and if you stuff your bird with it, there is a wonderful flavor exchange. People never guess the secret ingredient, but they take seconds. http://www.grouprecipes.com/80306/cornbread-chestnut-stuffing.html This chicken and sausage casserole recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew. http://www.grouprecipes.com/80189/poulet-et-conj-saucisse-cassoulet-chicken-and-sausage-casserole.html This is really nice dish. Very basic in the sense of ingredients, but great on the taste buds. I myself do not care for black olives therefore I sub in the green. Mind you, ingredients can be adjusted off own personal tastes. Below is a modified version, will update when I make it again. http://www.grouprecipes.com/80144/herbed-chicken-with-red-potatoes.html I found this recipe in a newspaper circular. It is from Fleischmann's Yeast. It was super easy and really good! I guessed at the serving size. http://www.grouprecipes.com/79982/easy-italian-herb-focaccia.html This recipe is so versatile... you can change the flavor by changing the herbs... the servings depends on the size of your meat and the appetites of your guests. you can also use this to make little open faced sandwiches for your canape tray. this orginal recipe is from Chef menus http://www.grouprecipes.com/79939/herb-crusted-sirloin-tip-roast-with-creamy-horseradish-sauce.html Ah nothing says loving like a bird in the oven; and with these little babies you will have your guest falling in love with you. Young succulent tender juicy squabs, stuffed with fresh pears and herbs and shredded Parmigiano-Reggiano, crisped in olive oil and baked in a wine sauce will be the highlight of any Holliday or formal dinner party. http://www.grouprecipes.com/79914/squab-with-roasted-pear-and-garlic.html The smell of fresh herbs and onions will fill the house with the pleasant aroma of sweet tart apples and nutty pecans when you finally sit down for the roasted turkey and take your first bite of this stuffing your taste buds with sigh with delight as they sing from the sage and rosemary with toasted pecans and fresh apples not to mention the savory sausage, I have know folks to fill there plate with just my stuffing as there first helping only to come back after they finish for the turkey and trimmings. Family and friends will rave for years to come on this recipe, so happy holidays to your family from my family. http://www.grouprecipes.com/79822/sausage-apple-pecan-stuffing.html