You may not be going home for Thanksgiving this year, but whatever your reason may be, you can still be thankful for what you have and whip up your own Thanksgiving dinner to share with your friends.

Orange Ginger Glazed Carrots
This side dish is super easy to make and tastes delicious too!

- 1 package baby carrots (thoroughly washed)
- 1 teaspoon grated orange rind
- 1/4 cup fresh orange juice
- 2 teaspoons butter
- 2 teaspoons honey
- 1 to 3 teaspoons freshly grated ginger (or you can substitute 1 teaspoon of ground ginger instead)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper

Preparation
Stir together all ingredients in 1 cup of water in a medium sauce pan over medium heat. Reduce heat and let it simmer, stirring occasionally. It may take 30 to 35 minutes or until liquid evaporates and the carrots are glazed.

Herb Roasted Turkey Breast
A turkey breast roasted with fresh herbs is not only delicious, but easy to make as well. You can use leftovers to make tasty sandwiches the next day too!

- 1 whole bone-in turkey breast (6 1/2 to 7 lb.)
- 2 tablespoons olive oil
- 1 tablespoons minced garlic (3 cloves)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons dry mustard
- 1 tablespoon fresh chopped rosemary leaves
- 1 tablespoon fresh chopped sage leaves
- 1 tablespoon fresh chopped thyme leaves
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup dry white wine

Preparation
1. Preheat oven to 325°F.
2. Place the turkey breast on a rack in a roasting pan (with the skin side up).
3. In a small bowl, combine olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt and pepper. Rub the mixture evenly all over the turkey breast. (If you want more flavour, loosen the skin and rub the paste directly on the meat as well). Pour wine into the bottom of the roasting pan.
4. Roast the turkey for 1 1/2 to 1 3/4 hours, until the skin is golden brown (and the thermometer reads 165°F when inserted into the thickest part of the meat). Be sure to check the breast after about an hour or so; if the skin is turning too brown, cover it loosely with aluminum foil.
5. When the turkey is done, remove from oven, cover the pan with aluminum foil, and allow the turkey to cool at room temperature for 15 minutes. Slice and serve with roasted garlic gravy if desired.

Crunchy Apple Crisp
Apples are in season, and Thanksgiving is the perfect excuse to make this delicious dessert! Serve with a scoop of vanilla ice or whipped cream.

Apple Filling
- 4 large Granny Smith apples
- 1 tablespoon lemon juice
- 3 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup light brown sugar
Crisp Topping
- 3/4 cups all purpose flour
- 3/4 old fashioned rolled oats
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut in cubes

Preparation
1. Preheat oven to 350°F.
2. Peel and core apples then cut into quarters. Then, cut each apple quarter into four thin slices. Place apples in a large bowl with lemon juice and toss to coat.
3. Add flour, cinnamon and brown sugar; toss until well coated.
4. Transfer apples to a 9-inch pie pan or an 8-inch round cake pan. Gently press down so they fit.
5. To make the crisp topping, whisk flour, oats, brown sugar, cinnamon and salt in a medium sized bowl. Add butter then use your hands or two knives to mix the butter into the mixture until pea-sized crumbs form.
6. Sprinkle topping over the apple filling. Then use your fingers to gently press down, to form a loose crust.
7. Bake 40 to 50 minutes or until the apples are tender and the topping has lightly browned. If that topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done.