“He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.”  — Henry David Thoreau

As Thanksgiving approaches, all cooks might consider taking a deep breath and remembering —It’s just a turkey dinner!

But, it’s a special one, so we’re happy to help with a few more recipes, some of which are already posted under the “recipes” heading. And, we have answers to questions, should you want to direct them to us here or by email. Also, follow us on Twitter at Mysavorsa, or ‘like’ us on Facebook, at Savorsa.

In case of emergency!: Hotlines and tips

Roland Trevino shows how to Fry a Turkey

Alton Brown’s No-Fail Thanksgiving Turkey

The Diabetic Thanksgiving

Leek Bread Pudding recipe

Creamed Onions, a Silky Side Dish

Corn Souffle

Tips for best Mashed Potatoes

Luby’s Cornbread Dressing

SavorSA’s Cornbread, Sausage, Jalapeno and Pecan Dressing

Making Good Gravy

Holiday Cran-Raspberry Sauce

Don Strange’s Corn Pudding

Celery Root and Apple Puree

Scarlet Roasted Vegetables

Diana Trevino’s Favorite Family Cheesecake

John’s Mom’s Pumpkin Pie

Don Strange’s Brioche French Toast and Bananas Foster

Fresh Apple Cake with Caramel Frosting

Divine Turkey Divan (for those leftovers)!

Pumpkin Gingerbread

Diana Barrios Trevino

This recipe is one that the Barrios-Treviño family looks forward to ever year at Thanksgiving. A touch of almond extract in the recipe is the “secret” ingredient that helps make this dish a standout. To watch a video of Diana Barrios Treviño making this dish, click here.

Sweet Potato Soufflé

2 cups mashed, cooked sweet potatoes
2 eggs, beaten
1 1/4 cups sugar
12 tablespoons (1 1/2 sticks) butter, melted and divided equally between 2 small bowls
1 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1/4 cup crushed cornflakes
1/2 cup packed brown sugar
1/2 cup chopped pecans

Preheat oven to 400 degrees.

[amazon-product]0375760970[/amazon-product]Combine sweet potatoes, eggs, sugar, half the butter, milk, nutmeg, cinnamon and almond extract in large bowl, mixing well. Pour into a buttered baking dish or pie plate and bake 20-25 minutes until set.

Combine cornflakes, brown sugar, nuts and remaining butter, mixing well.  Spread over the sweet potatoes and return to oven to bake for another 10 minutes.

Makes 10-12 servings.

From “Los Barrios Family Cookbook” by Diana Barrios Treviño