Nothing pleases the senses like a home filled with family, friends and the welcoming aroma of a holiday meal. Whether you’re cooking a full-menu feast from your own kitchen or you need a delicious idea or two to share at a potluck-style gathering, these dishes please the palate. With timeless flavors of turkey and butternut squash, or treats that charmingly display a symbol of the season, guests will surely be encouraged to dig in. Roast Turkey with Sausage Stuffing Makes 20 servings 1 pound breakfast pork sausage 1-1/2 cups hot water 2 packages (6 ounces each) Stove Top Stuffing Mix for Turkey 1 Butterball Frozen Whole Turkey (10 pounds), thawed Heat oven to 325 degrees. Brown sausage in skillet; drain, reserving 1/2 cup drippings. Add drippings to large bowl; stir in hot water. Add stuffing mixes and sausage; stir just until stuffing mixes are moistened. Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast-side up, on rack in large roasting pan sprayed with cooking spray. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; cover. Refrigerate stuffing until ready to bake. Bake turkey 3-3.25 hours or until internal temperature of thigh is 180 degrees and breast and center of stuffing are 165 degrees, adding dish with remaining stuffing to oven for the last 30 minutes. Do not stuff turkey until ready to roast. Substitute butter for the sausage drippings, if you wish. For more recipes like this, visit www.kraft.com Turkey Casserole Makes six servings 4 cups leftover prepared stuffing, divided 4 cups coarsely chopped leftover cooked turkey (about 1 pound) 3/4 cup Hellmann’s or Best Foods Real Mayonnaise, divided 1/4 cup whole berry cranberry sauce 2 cups leftover mashed potatoes 1-1/2 cups shredded mozzarella cheese Preheat oven to 375 degrees. Spray 8-inch baking dish with nonstick cooking spray. Spoon in 2 cups stuffing, then top with turkey. Combine 1/4 cup mayonnaise with cranberry sauce; evenly spread over turkey. Combine remaining 1/2 cup mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries. For more recipes like this, visit www.hellmanns.com Pan Roasted Butternut Squash Makes four servings 3 tablespoons Parkay Original Spread tub 1 package (12 ounces) refrigerated butternut squash pieces (about 3 cups) 1-1/2 cups chopped Granny Smith apple (about 1 large apple) 1/2 cup apple juice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon salt Melt spread in large skillet over medium-high heat. Add squash; cook 5-7 minutes or until lightly browned, stirring occasionally. Add apple, apple juice, cinnamon, ginger and salt; stir to combine. Reduce heat; cover and simmer 15 minutes or until squash is tender. Note: Fresh butternut squash may be used in place of refrigerated squash. It will take more time to peel and cut into pieces. For more recipes like this, visit www.readyseteat.com Cheerios Christmas Trees
Makes 18 servings 6 cups Honey Nut Cheerios cereal 6 tablespoons butter or margarine 4-1/2 cups miniature marshmallows Betty Crocker green gel food color Betty Crocker red cinnamon decors or sliced gumdrops Line cookie sheet with waxed paper. Pour cereal into 4-quart bowl. Set bowl aside. Place butter and marshmallows in 3-quart saucepan. Heat over low heat, stirring constantly, until mixture is smooth. Remove saucepan from heat. Stir in food color until mixture is evenly colored. Pour marshmallow mixture over cereal and stir until cereal is evenly coated. Lightly spray hands with cooking spray. For each tree, shape about 1/4 cup of cereal mixture into tree shape on cookie sheet. Press candies into trees to decorate. Refrigerate until firm, about 1 hour. Store trees in loosely covered container. Note: Personalize trees using decorator icing (from 4.25-ounce tube) and use as place cards. Use icing to add garland. For more recipes like this, visit www.generalmills.com Bean Spice Cake
Makes 10-12 servings Cake 1/2 cup water 1 can (16 ounces) Bush’s Honey Baked Beans, drained 1 box (16.5 ounces) spice cake mix 1/3 cup canola oil 3 large eggs 1 can (20 ounces) crushed pineapple, drained well, reserve juice for glaze 1 cup chopped walnuts, optional Pineapple Glaze 1/2 cup powdered sugar 1-2 tablespoons reserved pineapple juice 1 teaspoon vanilla, optional Place water and beans in blender and puree. Mix spice cake mix, oil, eggs and bean puree in large bowl at low speed using hand mixer until all ingredients are moistened. Beat at medium speed up to 2 minutes to combine all ingredients. Stir in pineapple and walnuts, if desired. Preheat oven to 350 degrees. Grease sides and bottom of Bundt pan. Lightly flour pan. Pour batter in pan. Bake 35-40 minutes or when toothpick inserted in center comes out clean. Remove with oven mitts and let cool for 15 minutes. To make glaze, mix ingredients and drizzle over cake. For more recipes like this, visit www.bushbeans.com All recipes and photos courtesy of Family Features. |
