Did you know that Ohio’s chickens and turkeys eat 16.2 million bushels of soybeans every year? You can make your Thanksgiving even more soy-friendly by using these recipes at your holiday table.

Soymilk Pumpkin Pie

Courtesy of Genius Kitchen

INGREDIENTS

• ³⁄₄ cup sugar
• 1 ¹⁄₄ teaspoons ground cinnamon
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon ground ginger
• ¹⁄₈ teaspoon ground nutmeg
• ¹⁄₈ teaspoon ground cloves
• 1(15 ounce) can pumpkin
• 1 ¹⁄₄ cups soymilk
• 2 large eggs
• 1(9 inch) pie shells (purchased, thawed if frozen or using your pastry recipe)

DIRECTIONS

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
2. Pour mixture into unbaked pastry.
3. Set pie on bottom rack of a 425°F oven; bake for 15 minutes, then reduce temperature to 350°F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
4. Set pie on a rack until cool to touch, at least 2 hours.
5. After serving, chill any remaining pie in an airtight container.

Soy Sauce Turkey Marinade

Courtesy of Taste of Home

INGREDIENTS

• 2 cups water
• 1-1/2 cups chicken broth
• 1 cup reduced-sodium soy sauce
• 2/3 cup lemon juice
• 2 garlic cloves, minced
• 1-1/2 teaspoons ground ginger
• 1 teaspoon pepper
• 2 large oven roasting bags
• 1 turkey (12 to 14 pounds)

DIRECTIONS

1. Combine the first seven ingredients; set aside and refrigerate 1 cup for basting. Place one oven roasting bag inside the other. Place turkey inside inner bag; pour in remaining marinade. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate overnight, turning several times.
2. Remove turkey; drain and discard marinade.
3. Preheat oven to 325°. Place turkey on a rack in a large roaster. Bake, uncovered, 3 to 3-1/2 hours or until a thermometer inserted in a thigh reads 170°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil.
4. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy; serve with turkey.