With Thanksgiving just a day away, you may already have your dinner menu written in stone.

For those of us who may still need a little nudge, here are some recipes, courtesy of the St. Petersburg Times.Oven-RoastedTurkey1 turkey, 10 to 12 poundsCarrots and celery stalks (necessary only if elevating the turkey)1 bunch sage, divided use2 large onions, halved3 tablespoons olive oil1 tablespoon ground black pepper1 tablespoon fresh thyme, chopped2 cups low-salt chicken broth (optional, to use for basting if there isn't much pan juice)Preheat oven to 325 degrees. Pat turkey dry, inside and out. Place turkey on small rack (or make a rack of carrots and celery stalks) and set in a large roasting pan.Fill main cavity with 1/2 bunch sage and onions. Mix oil, pepper, chopped thyme and 1 tablespoon chopped sage (save remaining sage for another use) in small bowl to form a paste; smear all over the turkey.Tuck wingtips under, and tie legs together loosely to hold shape.Roast turkey for 1 hour, tenting breast loosely with foil if browning too quickly. Turn pan around; roast another 30 minutes.Baste with juices every 30 minutes until thermometer inserted in thickest part of thigh registers 180 degrees.Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon any juices from cavity into roasting pan.Let turkey stand 30 minutes (internal temperature will increase 5 to 10 degrees). Serves 10 to 12.Source: Apron's Cooking School, PublixCranberry Orange Sauce16 ounces fresh cranberriesZest of 1 orange1/2 cup sugar1/2 cup orange juice2 cinnamon sticksPick through the cranberries for any bad ones. Put all the ingredients in a saucepan over medium heat and simmer until cranberries split and the sauce thickens somewhat. Place in the refrigerator to cool. It will thicken considerably after chilling; remove cinnamon sticks before serving.Serves 8.Source: Apron's Cooking School, PublixYukon Gold Mashed Potatoes3 pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes1 stick of butter1 to 2 pints heavy creamKosher salt and white pepper for seasoningPlace potatoes in a large pot, cover with water and bring to a boil. Reduce to a simmer and cook until potatoes are tender (about 30 minutes). Place butter and cream in a small pot, bring to a simmer and remove from heat.Drain potatoes, return to pan and let excess water evaporate. While the potatoes are still hot but dry, puree with a food mill or potato masher.Whisk in butter and cream, and season to taste with salt and pepper.Serves 4 to 6.Source: Apron's Cooking School, PublixRoasted Butternut Squash with Herbs1 butternut squash, split and seeded3 ounces olive oil3 tablespoons sage leaves, choppedSalt and pepper, to taste4 tablespoons butterPreheat oven to 400 degrees.In a bowl, mix olive oil, sage and salt and pepper, and rub on the flesh side of the squash. Roast the squash cut-side down on a rimmed baking sheet lined with parchment paper until the skin starts to caramelize and a knife easily pierces the squash. Remove from the oven and let cool slightly.Remove the skin and mash squash. Add the butter and season to taste. Stir well.Serves 4.Source: Apron's Cooking School, PublixHomemade Turkey Gravy1 quart turkey or chicken stock2 cups turkey drippings1/2 cup reserved turkey fat1/2 cup all-purpose flourSalt and pepper to tasteRemove turkey from roasting pan. Pour off pan drippings and reserve. Place the drippings in the refrigerator to cool so that the fat separates (or invest in a plastic fat separator that looks something like a measuring cup with a spout).Place the roasting pan over medium heat and deglaze with 2 cups turkey or chicken stock, scraping the pan with a wooden spoon for about 5 minutes. Add additional 2 cups of stock and heat through. Pour through a strainer and reserve.Skim the fat from the reserved pan drippings. Add the defatted pan drippings to the stock.Heat turkey fat in a large pot and stir in flour. Cook mixture (called a roux) over moderate heat, whisking, for 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer for 5 minutes. Season gravy with salt and pepper.Makes about 1 quart.Source: Apron's Cooking School, PublixAmbrosiaSalad1 (3-ounce) package orange-flavored gelatin1/2 cup sugar1 cup boiling water1/2 cup heavy creamcup confectioners' sugar1 (11-ounce) can mandarin oranges, drained1 (8.25-ounce) can crushed pineapple1 cup flaked coconut1/2 cup chopped pecans, toasted1 cup mini-marshmallows1 cup sour creamDissolve gelatin and sugar thoroughly in boiling water and chill until mixture starts to thicken. (To hasten setting, pour gelatin mixture into a 9- by 13-inch baking dish or another shallow pan.)Whip heavy cream and confectioners' sugar into soft peaks. Fold partially set gelatin and other ingredients into whipped-cream mixture.Pour into 9- by 13-inch pan and chill until firm. Cut into squares to serve.Serves 12 to 15.Source: Apron's Cooking School, Publix(Distributed by Scripps Howard News Service

www.scrippsnews.com)