(Allow 3/4 pound turkey per person) Turkey Stuffing (optional) Oil

Defrost frozen turkey and stuff, if desired. Oil skin compeletly and follow directions for preparation (see page E10).

Use a grill with a cover and prepare a bed of charcoal at one end. Place a drip pan, alongside the charcoal, directly under the turkey. In other words, the turkey is cooked over indirect heat. The grill should be 4 inches above the charcoal. Place cover on the grill. No basting or turning. Just watch the charcoal and make sure the fire is hot; add charcoal as needed. ESTIMATED TOTAL COOKING TIME

Allow 13 minutes per pound for unstuffed turkey; 15 minutes per pound for stuffed. If you are using a meat thermometer, internal temperature of turkey should be 185 degrees. 6 to 8 pounds - 2 to 2 3/4 hours. 8 to 12 pounds - 2 1/2 to 3 3/4 hours. 12 to 16 pounds - 3 1/2 to 4 hours. 16 to 20 pounds - 1 1/2 to 5 hours.

Wait 30 minutes before carving the brid after it has been removed from the grill. PRUNE STUFFING

(Enough for a 20 to 26 pound bird) 1 1/2 cup snipped pitted prunes 2/3 cup orange juice 1/2 cup melted butter or margarine 8 cups toasted diced bread 1 cup peeled, diced apple 2/3 cup minced celery 1/3 cup minced onion 2 eggs, beaten slightly Salt and pepper to taste Dash cayenne 1 teaspoon ginger

Soak prunes in orange juice for an hour. Mix together all of the ingredients. Stuff turkey lightly, allowing for expansion. GRILLED ONIONS

(Allow 1 onion per person) Medium-large yellow onions Butter Salt and pepper

Remove brown skin from onions. Cut a thin slice from top to bottom 3/4 of the way through. Season with salt and pepper and place a pat of butter in center of onion. Wrap each onion in foil and grill directly over the coals about 40 minutes. To test for doneness, onions will be soft when they are ready. (Onions in the oven at 375 degrees.) GRILLED SQUASH HALVES

(Allow one half per person) Acorn squash 2 teaspoons honey per half 2 teaspoons raisins per half Cinnamon

Cut each squash in half and remove seeds.Fill each center with honey and raisins and sprinkle on cinnamon. Wrap in foil and grill directly over coals 50 to 60 minutes. To test for doneness: squash are ready when they are soft. (In the oven at 375.) GRILLED YAMS

(Allow one yam per person) Yams Butter

Scrub yams and place each in foil; seal. Grill directly over coals about 1 hour. Each person seasons yam according to taste with salt, pepper and butter. (In the oven at 375.) SANDY'S CRANBERRY SAUCE 4 cups craberries 1 1/2 cups sugar 1 1/2 cups water 1/2 cup orange liqueur 2 tangerines, including peel, chopped

Boil sugar and water to make syrup (10 minutes or so). Add berries and tangerines and cook, covered, until berries pop. And orange liqueur and simmer until tangerine peels are sweet. PUMPKIN CHIFFON PIE

(8 servings) 1 2/3 cups gingersnap crumbs (22 gingersnaps) 1/4 cup melted butter or margarine 1 cup cooked or canned pumpkin 4 eggs, separated 1 cup sugar 1 cup milk 1/2 teaspoon salt 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1 teaspoon cinnamon 2 tablespoons butter or margarine 1 envelope unflavored gelatin 1/4 cup cold water

Combine the cookie crumbs with 1/4 cup butter and press into bottom and sides of a 9-inch pie plate. In the top of a double boiler cook the pumpkin, yolks, 1/2 cup sugar, milk, seasonings and butter. Stir and cook until of custard consistency. Remove from heat. Soften gelatin in cold water and stir into pumpkin mixture. Chill. When mixture begins to thicken, beat whites stiffly with remaining sugar. Fold beaten whites into pumpkin mixture. Pour into prepared crust and chill. Serve topped with whipped cream.