::Mom's Turkey Stuffing::

1 1/2 Cup chopped celery (3 stocks)
1 Cup onion (1 large)
1/2 Cup butter
1 Tbls. fresh sage, snipped, or 1 tsp poultry seasoning
1/4 tsp black pepper
12 cups dry bread cubes
1- 1 1/4 Cup chicken broth

In large skillet, cook celery and onion in hot butter until tender but not brown.
Remove from heat and add poultry seasoning and pepper.
Place cried bread cubes in large bowl and toss with onion mixture.
Drizzle with enough chicken broth to moisten, tossing lightly to combine.
Place stuffing in 2 Quart casserole and bake, covered, in 325 degree oven for 30 to 45 minutes or heated through.

To Make Dry Bread Cubes:
Cut fresh bread into 1/2 inch cubes (you'll need 12 -14 slices for 8 cups)
Spread cubes on baking sheet and bake in 300 degree oven for 10 -15 minutes of until dry, stirring twice.
Cool- the bread will continue to crisp as it cools.

::Herb Roasted Chicken::

1 1- to 31/2- pound broiler-fryer chicken
2 Tbsp butter, melted
2 cloves garlic, crushed
1 tsp. dried basil, crushed
1/2 tsp. salt
1/2 tsp ground sage
1/2 tsp. dried thyme
1/4 tsp lemon pepper seasoning or black pepper

Rinse inside and out of chicken and pat dry with paper towel.
Skewer neck skin to back, tie legs to tail and twist wing tips under back (this is not necessary but can keep parts from burning).
Place chicken breast side up on rack in roasting pan and brush with melted butter. Rub in the garlic.
In small bowl combine all the spices and rub into the chicken.
Insert thermometer if you want to.
Roast, uncovered, in 350 degree oven for 1 1/4-1 1/2 hours or until drum stick moves easily in their sockets and chicken is no longer pink.
remove chicken from over, cover and let sit for 10 min. before carving.

( I managed to get a good amount of drippings from the chicken and made gravy from it and it was fantastic.)

Easy Yummy Butternut Squash Soup

Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
Enough Chicken Stock to cover Squash
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese *

In a large Soup Pot, saute onions in butter until tender. Add squash, stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Add cream cheese and puree until smooth. Heat through. Do not allow to boil.

* I felt it was too cheesy and would try just one brick of cream cheese next time.