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Our recipes this month celebrate Thanksgiving. Enjoy!

Apple-Cranberry Salad Toss

1 bag (10 oz.) mixed salad greens
2 medium apples, sliced
1 cup PLANTERS Walnut Halves, toasted
1 cup dried cranberries
1/2 cup sliced green onions
1/2 cup KRAFT Raspberry Vinaigrette Dressing


TOSS greens with apples, walnuts, cranberries and onions in large bowl.
ADD dressing; toss to coat. SERVE immediately

Apple-Almond Stuffed Turkey

1 loaf (1 pound) sliced bread
3 medium onions, chopped
3 medium tart apples, chopped
1-1/2 cups diced fully cooked ham
1 cup sliced celery
1 tablespoon dried savory
2 teaspoons grated lemon peel
1-1/2 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fennel seed, crushed
1/2 cup butter
1-1/2 cups slivered almonds, toasted
1/2 cup dried currants
1 cup turkey or chicken broth
1/2 cup apple juice, plus extra for basting
1 turkey (14 to 16 pounds)


Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes, tossing occasionally until partially dried.
Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apples are tender,
about 15 minutes.
Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well.
Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan.
Bake, uncovered, at 325° for 4-1/2 to 5 hours or until thermometer reads 180° for the turkey and 165° for the stuffing. When the turkey begins to brown, cover lightly with foil and baste if needed.
Yield: 12 servings (12 cups stuffing).
Note: Stuffing may be baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for
1 hour; uncover and bake 10 minutes more.

Duo Tater Bake

4 pounds russet or Yukon Gold potatoes, peeled and cubed
3 pounds sweet potatoes, peeled and cubed
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1 cup (8 ounces) sour cream
1/4 cup shredded Colby-Monterey Jack cheese
1/3 cup milk
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese


Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat;
cover and cook for 15-20 minutes or until tender.
Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the
cream cheese and sour cream and all of Colby cheese.
Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk,
Parmesan cheese, salt and pepper; mix well.
Spread 2-2/3 cups russet potato mixture into each of two greased 11-in. x 7-in. x 2-in. baking
dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet
potato mixture.
Bake, uncovered, at 350° for 15 minutes or until heated through. Combine topping ingredients;
sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted.
Yield: 2 casseroles (10 servings each).

Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspooon pepper
1 cup (8 ounces) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives


In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings.
Crumble bacon; set aside. Saute onion in drippings until tender.
Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir one minute more.
Remove from heat and stir in sour cream until smooth.
Add corn, parsley and half of the bacon; mix well. Pour into a 1-qt. baking dish. Sprinkle with
remaining bacon. Bake, uncovered, at 350° for 20-25 minutes
or until heated through. Sprinkle with chives. Yield: 6-8 servings.

Parker House Dinner Rolls

1/2 cup shortening
1/4 cup sugar
2 teaspoons salt
1-1/2 cups boiling water
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
3 eggs
6-3/4 to 7-1/4 cups all-purpose flour
1/4 cup butter, melted


In a large mixing bowl, combine the shortening, sugar and salt. Stir in boiling water.
Cool to 110°-115°. Dissolve yeast in warm water.
Add yeast mixture, eggs and 3 cups flour to shortening mixture; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; turn onto a lightly floured surface. Roll dough to 1/2-in. thickness. Cut
with a 2-1/2-in. biscuit cutter. Fold circles in half; press edges to seal. Place 2 in. apart on baking sheets coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks. Brush with butter. Serve warm.
Yield: 3 dozen.
Note: You can add a pat of cold butter to one end of the dough before you fold the circles in half; the butter will melt into the rolls as they bake.

Pumpkin Cheesecake Dessert


32 gingersnap cookies , crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese , softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup


In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup. Refrigerate leftovers. Yield: 24 servings.

Apple Orchard Punch


1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple


In a large punch bowl, combine apple juice, cranberry juice concentrate and
orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple
slices on top of punch.

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