The creative recipes that Aubrie, Cora, and Annette cooked up in the kitchen during their Facebook Live are gobble-worthy! Make these with your kids this Thanksgiving for a night full of fun and laughter. Bon Appetit!

Mini Chocolate Turkeys

Ingredients:
Strawberries
Pretzel Sticks
Mini Marshmallows
Melted Chocolate (of your choice)

Directions:
Wash and dry your strawberries. After your strawberries are dry, grab the mini marshmallows and pretzel sticks.

Take one pretzel stick and poke it through one marshmallow just until you reach the middle. Repeat this step. Stick the legs onto either side of the strawberry using the melted chocolate to adhere them.

Take the entire strawberry (legs and all) and dip it carefully into the melted chocolate until it is all covered. Place each Chocolate Covered Strawberry Turkey onto its own skewer to dry.

Once the chocolate has hardened like a shell, your Chocolate Covered Strawberry Turkeys are ready to be served.

Acorn Donut Holes 

Ingredients: 
Store-bought Donut Holes
Nutella or Chocolate Frosting
Fall Sprinkles
Stick pretzels broken in halves

Directions:
Spread about a teaspoon of chocolate frosting to the top ¼ of a donut hole. Put sprinkles in a small bowl and dip the frosted part of the donut. Break pretzel sticks in half and press a halve into the top of the donut hole.

 Fig Glazed Cornish Hens and Sage Stuffing

Sage Stuffing
Ingredients: 
2 large loaves white bread, 2 to 3 days old
1 cup salted butter
1 cup minced yellow onion
1 cup chopped celery
1 teaspoon kosher salt
1 teaspoon white pepper
5 tablespoons minced fresh sage
1 cup chicken or vegetable stock (optional)

Directions:
Cut bread into 1-inch cubes and set aside into a large bowl.

In a large and deep skillet, melt butter over low heat. Add onion and celery, saute slowly until  the vegetables are translucent. Add salt and pepper and fresh sage and stir to combine.

Toss as many bread cubes as the pan will hold in the butter vegetable mixture. Pour contents of skillet over the remaining bread cubes. Use your hands to toss until all the bread has been coated.

Set aside.

Directions:
Preheat the oven to 375 degrees.

Season the inside of the hens liberally with salt and pepper and brush the outside with the melted butter. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.

Stuff the hens with 3/4 cup of cooled stuffing.

Tie the legs together with kitchen string and tuck the wing tips under the bodies.

Roast the hens in a roasting pan filled with 1 and 1/2 cups chicken stock for 15 minutes.

Remove from the oven and brush Bellisari's Blistered Jalapeno & Fig Spread over each hen liberally, brushing with pastry brush. DO NOT CROSS CONTAMINATE BRUSH.

Continue to roast and bush the hens with Bellisari's Blistered Jalapeno & Fig Spread in 15 minute increments (60-75 minutes total) or until the juices run clear when you cut between a leg and thigh. Thermometer should read 165 degrees when inserted into the thigh and the rice should register 140 degrees. Serve hens with the extra stuffing and Blistered Jalapeno & Fig Spread. Enjoy!