TURKEY GRAVY
Turkey gravy is the easiest thing to make.  Remove turkey from roasting pan to a platter when done.  Pour pan drippings into a tall heat resistant straight sided container.  Allow fat to rise to the top, then spoon off to a cup.  Place roasting pan over low-medium heat.  Scrape pan bottom w/spoon to loosen

browned turkey juices which adhere to the pan.  They give essense to the gravy.  Add 2 tbsps. each of  fat & flour for each cup of  thick gravy, or cup & a half of thinner gravy desired.  Stir constantly mixing the pan scrapings w/the fat & flour until flour is golden.  Then, add the required amount of liquid (a cup for each cup of thick gravy, or 1-1/2 cups for each 1-1/2 cups of thinner gravy as predetermined) using the reserved pan drippings w/added water.  Blend completely & bring to a low boil.  You may now transfer your gravy to a saucepan & simmer, adding sauteed minced onion or giblets as desired.  If your gravy lacks color, add a few dashes of Gravy Master or Kitchen Bouquet.  Add salt and pepper to taste.

             MASHED POTATOES/SQUASH/TURNIPS
Mashed potatoes are an absolute must on Thanksgiving.  Where else can you make a little well for the gravy?  However, squash and turnips are low in calories, high in fiber, steam up easily in the colander, & mash so

effortlessly.    Squash (Butternut is my favorite) imparts a nice nutty flavor to the dish.  It can be mashed & served alone.  It's loaded with Vitamin A.  Turnips, either white or the yellow rutabaga, lighten the texture & add an interesting rooty flavor.   These also may be served separately.  The three together have been termed "Erde und Himmel", translated "Heaven & Earth", an old German recipe, blended in equal proportions or 50/25/25%.  Peel potatoes/squash/turnips & cut into 1 inch cubes.  Boil potatoes.  Steam squash & turnips.  Drain, combine & mash w/ butter, a splash of milk, salt, pepper and a dash of nutmeg.  Reserve some plain mashed potatoes for the children and feint hearted.  They'll come around eventually.  Now that we've done the "meat & potatoes", we'll move on to vegetable side dishes. : )

           ASPARAGUS W/HOLLANDAISE
Choose fresh green spears w/tight buds of approximately equal length & thickness.   Wash & bunch w/tops together.  Invert bunch & tap tops gently on a flat surface to line them on the same plane.  Tie with string into a bundle.  Trim uneven stem ends so that bundle may stand on end in a pot of sufficient height.  Fill w/an inch of water & boil until tops are steamed to tender crisp.  Serve 4-5 spears/person.  Top w/2-3 tbsps. Hollandaise Sauce (Recipe below).
Blender Hollandaise:  In a small saucepan, heat 1/2 cup butter to a low boil. 

Meanwhile, place into a blender 3 egg yolks,  juice of 1/2 lemon, a few dashes of salt & a pinch of cayenne.  Begin to whirl at low speed.  When the butter is just bubbly, increase blender speed to high & drizzle butter slowly into egg yolk/lemon/salt/cayenne mixture.  Blend until smooth.  Place in double boiler over low heat.  Stir frequently to prevent skin formation until ready to serve.

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