To mark the occasion, the American Consulate will once again hold a Thanksgiving Day Service at the Anglican Cathedral of the Most Holy Trinity on Church Street in Hamilton.

The November 26 service will get underway at 11 a.m. and will feature Deputy Governor Tim Gurney, Premier Jennifer Smith and US Consul General Robert Farmer reading selected texts.

All are invited to attend and everyone should be seated by 10.45 a.m.

For those who observe the holiday, no Thanksgiving would be complete without a traditional Thanksgiving dinner.

Here are a few recipes you might want to prepare for your special dinner.

*** ROAST TURKEY SUPREME 1 12-pound turkey 2 tablespoons salt 1 teaspoon Season-All 1 teaspoon Poultry Seasoning 1 teaspoon Nutmeg 1 teaspoon dry Mustard Butter or oil CLEAN and rinse cavity and outside of turkey; wipe dry. Combine seasonings and rub inside and outside of turkey. (If desired, lightly fill neck and body cavities with stuffing).

Skewer neck skin to back. Fold wing tips back and under, in toward the body, or skewer to the body. Fasten body cavity with skewers and lace shut. Tie drumsticks to tail or push under bridge of skin. Place turkey on rack in shallow open pan.

Rub butter or oil over entire surface of bird. If a meat thermometer is used, insert so the bulb is in the centre of the inside thigh muscle or the thickest part of the breast meat. Cover top and sides with butter-moistened cheesecloth or aluminium foil. (If cheesecloth dries during cooking, moisten it with pan drippings.) Roast in 325 degrees F. oven 5 hours or until meat thermometer registers 190 degree F. The bird is also sufficiently cooked when the drumsticks move easily from side to side.

Serves 8.

NOTE: For variety, other seasonings may be used instead of the ones listed above. Some suggested seasonings are: Bon Appetit, ground Thyme, Curry Powder, rubbed Sage, Savoury, Onion Powder, White Pepper, Paprika and Ginger.

*** SAVOURY STUFFING 1 tablespoon Chopped Instant Onions 1 cup diced celery 1 cup butter or margarine 4 cups dry bread cubes 1 teaspoon salt 11 teaspoons Poultry Seasoning 1 teaspoon rubbed Sage 1 teaspoon Black Pepper SAUTE onions and celery in butter until lightly browned. Add remaining ingredients; mix well, tossing gently. This stuffing is excellent for turkey, Cornish hens, Tasty recipes for your Thanksgiving dinner whole fish, pork chops or a crown roast of lamb.

Makes about 4 cups.

*** POTATOES AU GRATIN 1 teaspoon Chicken Flavour Base 1 cup hot water 4 large potatoes, peeled 3 tablespoons butter 2 tablespoons Arrowroot or 1 cup flour 1 teaspoon salt 1 teaspoon White Pepper 1 teaspoon Season-All 1 teaspoon dry Mustard 1 teaspoon Nutmeg 2 cups milk 11 cups grated sharp cheese 1 cup soft bread crumbs 2 tablespoons melted butter Paprika DISSOLVE flavour base in water and pour over potatoes which have been quartered. Bring to a boil then simmer 20 minutes or until tender. Drain; cut into cubes and place in a buttered 11 -quart baking dish.

Melt the 3 tablespoons butter in saucepan; stir in arrowroot, salt, pepper, Season-All, dry mustard and nutmeg. Add milk and cook over medium heat, stirring constantly, until smooth and thickened. Stir in 1 cup of the cheese and continue cooking until cheese melts. Pour over potatoes.

Toss bread crumbs with the 2 tablespoons melted butter; spoon evenly over all.

Top with the remaining cheese and sprinkle generously with paprika. Bake in 350 degrees F. oven 20 minutes.

Serves 4 to 6.

Recipes from Spices of the World Cookbook by McCormick.

*** GOLDEN CORN BREAD 2 cups yellow corn meal 2 cups flour 1 cup sugar 8 teaspoons baking powder 1 teaspoon salt 2 cups milk 2 eggs 1 cup vegetable oil COMBINE corn meal, flour, sugar, baking powder and salt. Add milk, eggs and vegetable oil. Bake at 350.

*** DELUXE ROLLS 11 cups scalded milk 1 cup sugar 2 yeast cakes 6-7 cups flour 1 cup melted shortening (part or all butter) 1 teaspoon salt 1 cup lukewarm water 4 eggs (beaten) COMBINE scald milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in lukewarm water, stir and combine with milk mixture. Add about half the flour and the beaten eggs. Beat well. Add enough of the remaining flour to make a soft dough. Mix thoroughly.

Turn on lightly floured board and knead about 10 minutes or until smooth and shiny. Place dough in warm greased bowl, brush surface lightly with melted butter. Cover and let rise in a warm place about 2 hours or until doubled.

Turn on board and shape into rolls. Place on greased baking sheet, cover and let rise 1 to 3 hours until doubled in bulk. Brush with milk, melted shortening, diluted egg white. Bake in moderate oven (375) for 15 to 20 minutes.

Recipes the Continental Society of Bermuda Cookbook.

*** CANDIED YAMS 2 large yams or sweet potatoes, peeled and sliced 1 inch thick 1 teaspoon ground cinnamon 1 cup sugar 1 teaspoon ground nutmeg 2 tablespoons margarine or butter 2 cup evaporated milk 1 cup water PREHEAT the oven to 350 degrees.

Layer half the yams or sweet potatoes in a greased baking dish. Combine the cinnamon, sugar, and nutmeg. Sprinkle half the mixture over the yams. Dot the yams with half the butter. Layer on the rest of the yams, sprinkle with the remaining sugar mixture, and dot with the remaining butter. Mix the milk and water and pour over the yams. Cover and bake for 45 minutes.

Increase the oven temperature to 400 degrees. Uncover the casserole and bake for another 10 minutes, until the yams are golden brown and tender.

Serves 4.

Recipe from the African-American Kitchen *** SAVOURY SQUASH 11 pounds yellow summer squash 1 cup onions, chopped 3 cups cooked rice 2 cups Cheddar cheese, grated 1 teaspoon pepper 1 teaspoon salt 3 eggs, beaten 1 cup mayonnaise 1 cup soft bread crumbs 1 cup sliced almonds COOK squash and onions in a small amount of water until squash is tender.

Drain well. Combine with rice, cheese and seasonings. Blend eggs with mayonnaise; stir into vegetable mixture.

Turn into a buttered shallow 2 quart casserole dish. Top with bread crumbs and almonds.

Bake at 350 degrees for 30 minutes.

*** PUMPKIN CAKE LOAVES 3 cups flour 2 teaspoon baking soda 1 teaspoon salt 2 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cloves 1 cup margarine, melted 2 cups sugar 2 teaspoon vanilla 4 eggs 11 cups (16 ounces) canned pumpkin 11 cups chocolate chips 1 cup chopped nuts GREASE bottom of two 9 x 5 x 3 inch loaf pans. Sift together flour, baking soda, salt and spices.

In a large bowl, cream butter and sugar with a mixer; add vanilla. Blend in eggs and beat well until light and fluffy, using low speed. Add dry ingredients, alternating with pumpkin, beginning and ending with dry ingredients. Stir in chocolate chips and nuts.

Spread in loaf pans, and bake at 350 degrees for 60 to 70 minutes. This recipe also makes 6 small loaves. Bake at same temperature for 30 to 40 minutes.

Recipes from International Cooking in Bermuda.

*** SWEET POTATO PUDDING 4 cups raw sweet potato (grated) 1 cup butter 2 cups evaporated milk 1 cup Karo syrup 3 eggs 1 cup sugar 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon salt 1 cup raisins (optional) CREAM butter, sugar and spices. Add eggs and beat well. Add raisins, grated sweet potato, milk and syrup. Mix well. Bake in a greased baking pan for 2 hours at 325 degrees F. Serve with whipped cream.

Note: When a crust begins to form on the bottom and around the edges, stir the pudding well and allow it to continue baking.

Recipe from The Bermuda Cookbook.