Get the latest recipes from Californiacook http://www.grouprecipes.com/people/californiacook A simple carbonated punch with champagne, ginger ale and frozen strawberries. http://www.grouprecipes.com/107759/strawberry-champagne-punch.html If you have extra sweet potatoes hanging around from Thanksgiving, this makes a great side or main dish. Serve with a salad or antipasto & bruschetta to make it a meal. Takes a little prep, but you can make them ahead & freeze. http://www.grouprecipes.com/106642/sweet-potato-gnocchi.html This is a good way to use up leftover turkey. The dish could be divided up in two smaller pans -- one for now & one to freeze for later. The dish is named after the Italian opera star Luisa Tetrazzini. It is widely believed to have been invented 1908-1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City. There is no universal standard for the dish, so various parts are missing or substituted in various recipes. For example, another kind of nut, or different hard cheese. The name is often expanded to describe the specific protein used (e.g. Chicken Tetrazzini, or Tuna Tetrazzini). http://www.grouprecipes.com/106617/turkey-or-chicken-tetrazzini.html A tasty way to prepare/dress up brussels sprouts. Adapted from Fine Cooking. http://www.grouprecipes.com/106607/roasted-brussels-sprouts-with-brown-butter-and-lemon.html A new twist to mashed potatoes. http://www.grouprecipes.com/106428/artichoke-mashed-potatoes.html If you prefer just the white meat, this recipe utilizes just the breast, & is an alternative to preparing the entire turkey. Recipe by Deborah Mele. http://www.grouprecipes.com/106325/spinach-prosciutto-parmesan-stuffed-turkey-breast-w-white-wine-sauce.html Brussels sprouts & chestnuts are one of my favorite flavor combos during the Holiday season. This makes a quick & easy side dish & frees up the oven. You don't need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year at the market. http://www.grouprecipes.com/106300/brussels-sprouts-with-chestnuts.html Came across this dish at about.com. Like the combo of flavors. I'm adding some chopped walnuts to the topping for the Holidays. http://www.grouprecipes.com/106204/butternut-squash-and-apples-side-dish.html If you want your turkey cooked in under 2 hours, this is an interesting concept from CL. (I don't care for the skin anyway.) "Although this turkey is cooked at an unusually high temperature (hence, the term "blast furnace"), you'll be amazed how tender and juicy it is. The skin blackens somewhat, but it is discarded. The rock-salt layer in the roasting pan cuts down on any grease that may splash in the oven. Surprisingly, the salt doesn't add any sodium to the recipe." http://www.grouprecipes.com/106201/blast-furnace-roasted-turkey.html Love this easy idea for a no-cook Holiday or party appetizer, from Chef Jamie Gwen. http://www.grouprecipes.com/106143/party-salmon-terrine.html