I've provided a recipe for a turkey, potatoes, a vegetable, a breading, a bread, and now a dessert.  I think the only thing I'm missing is a cranberry sauce, which I was going to add, however, it seems to have runaway because I can't find it.  So I'm skipping it and going onto dessert which will be the pistachio and white chocolate mousee tartlets.  You will need:

• 1 cup whipping cream
  
• 4 oz white chocolate bars, coarsely chopped
  
• 2 tablespoons orange-flavored liqueur
  
• 2 packages frozen mini fillo shells (about 30 shells total) thawed
  
• 1/4 cup finely chopped pistachio nuts
  
• 30 fresh raspberries
  

1. In a 1 quart saucepan, heat whipping cream just to boiling.  Place the white chocolate in a small metal bowl and pour the hot cream over the the chocolate.  Stir until smooth and then stir in the liqueur (I used cointreau instead of triple sec for this.  While they are both an orange liqueur, the cointreau has a subtler taste then triple sec and fits better.  Cointreau is very expensive so if you don't feel a 20-30 dollar purchase for only 2 tablespoons is neccassary then use triple sec instead.  You can also substitute orange juice instead of the liqueur).  Refrigerate for about 1 hour, stirring occasionally until very cold.  This may have to be in the refrigerator longer if you do not use a metal bowl.
   
2. Transfer to a larger bowl and beat the white chocolate mixture with an electric mixture on medium speed for about one minute or until it starts to thicken, then on high speed until stiff peaks form.  If it doesn't thicken and form peaks then it is not cold enough.  Continue with the recipe or store in fridge for up to 4 hours before making the tartlets.
   
3. Just before serving, spoon the mousse into a gallon-size food-storage plastic bag and seal.  Cut the corner tip off of one side at the bottom and pipe the mousse into the fillo shells.  Sprinkle each tartlet with pistachio and garnish with a raspberry.