Let the parties begin

DRIED FRUIT AND CORNBREAD STUFFING

Makes 10 cups.

Note: Stuffing can be made a day ahead. Cover and reheat in microwave or oven. From Woman's Day magazine.

• 1 (15-oz.) bag cornbread stuffing

• 1 (7-oz.) bag dried fruit bits

• 1/3 c. chopped parsley

• 12 oz. bulk pork sausage

• 2 c. chopped onion

• 1 c. chopped celery

• 3 c. water

Directions

Heat oven to 350 degrees. Grease a shallow 3-quart baking dish. Put stuffing mix, dried fruit bits and parsley in a large bowl.

Melt butter in same skillet. Add onion and celery, and cook over medium heat, stirring occasionally, 10 minutes or until tender. Add water, stirring to remove any browned bits; add to bowl with stuffing. Gently toss to mix.

Spoon into baking dish and cover with foil. Bake 30 minutes. Uncover and bake 15 minutes more or until lightly browned.

Nutrition information per serving:

Calories320Fat10 gSodium819 mg

Carbohydrates49 gSaturated fat4 gProtein9 gCholesterol19 mgDietary fiber8 g

Serves 8.

Note: Can be made 2 days ahead. Reheat in microwave. From Woman's Day.

• 3 lb. Yukon Gold potatoes, peeled and cut into 2-in. chunks

• 1 lb. rutabaga, peeled and cut into 1-in. chunks

• 4 large garlic cloves, peeled

• 11/2 c. milk

• 1/4 tsp. ground nutmeg, optional

• 1/4 tsp. pepper

Directions

Put potatoes, rutabaga and garlic in a large pot with lightly salted water to cover. Bring to a boil; reduce heat and simmer 15 to 20 minutes until potatoes and rutabaga are tender when pierced. Drain.

Nutrition information per serving:

Calories220Fat7 gSodium150 mg

Carbohydrates33 gSaturated fat5 gProtein6 gCholesterol20 mgDietary fiber3 g

CREAMED PEARL ONIONS & PEAS

Serves 8.

• 1 (1 lb.) bag frozen pearl onions

• 1 (16- to 20-oz.) bag frozen peas

• 3 tbsp. butter

• 1/4 c. sliced green onions

• 3 tbsp. flour

• 2 tbsp. Dijon mustard

• 1/4 tsp. salt

• 1/8 tsp. ground cayenne

Directions

Place onions and peas in large glass bowl, cover with plastic wrap and microwave on high 12 minutes, stirring halfway, until cooked.

Whisk in milk, mustard, salt and cayenne. Increase heat to medium and cook, stirring, 2 minutes or until thickened and bubbly. Stir in peas and pearl onions. Cook 5 minutes or until hot.

Nutrition information per serving:

Calories162Fat6 gSaturated fat4 gSodium135 mg

Carbohydrates19 gProtein6 gCholesterol18 mgDietary fiber4 g

SWEET 'N' SPICY SWEET POTATOES

Note: Can be roasted up to 2 days ahead. Transfer to ovenproof or microwave-safe serving dish and refrigerate. Reheat in oven or microwave. From Woman's Day.

• 2 lb. medium sweet potatoes, peeled

• 2 tbsp. butter, cut up

• 1/2 c. sugar

• 1/4 c. orange juice

• 1/4 tsp. ground cinnamon

Directions

Heat oven to 350 degrees. Line a 9- by 13-inch baking pan with nonstick foil. Halve sweet potatoes, cut into 3/4 -inch-thick wedges, then cut wedges crosswise in half. Place on lined baking pan.

Melt butter in a small glass bowl in microwave. Stir in sugar, orange juice, cayenne and cinnamon. Microwave 1 to 2 minutes until mixture is syrupy.

Pour syrup over sweet potatoes; toss to coat evenly. Spread potatoes in a single layer on prepared pan. 4. Roast 40 to 45 minutes, stirring once, until tender and glazed.

Calories145Fat3 gSodium44 mg

Carbohydrates29 gSaturated fat2 g

Protein1 gCholesterol8 mgDietary fiber2 g

GREEN BEANS WITH CARAMELIZED SWEET ONIONS

serves 8

• 2 tbsp. butter

• 1 large sweet onion, quartered and sliced

• 11/2 lb. fresh green beans, stem ends trimmed

• 1/4 tsp. salt

• 1/8 tsp. pepper

Melt butter in a large nonstick skillet. Add onions and cook over medium heat 15 minutes, stirring occasionally, until golden and tender.

Meanwhile, cook green beans in lightly salted boiling water to cover 5 to 7 minutes until crisp-tender.

Drain green beans. Return to pot. Reserve some of the sautéed onions to use as a garnish, then add remaining onions to pot. Add salt and pepper; toss to coat. Transfer to serving dish; scatter reserved sautéed onions over top.

Nutrition information per serving:

Calories61Fat3 gSodium101 mg

MUSHROOM THYME GRAVY

Serves 8.

Note: Can be made 2 days ahead. Reheat in a saucepan over medium-low heat or in the microwave. From Woman's Day.

• 2 tbsp. butter

• 1 small onion, chopped

• 2 (141/2 oz. each) cans turkey or chicken broth

• 1/4 c. flour

• 11/2 tsp. chopped fresh thyme

Directions

Melt butter in a large saucepan. Add onion and cook, stirring occasionally, 6 minutes or until tender. Add mushrooms and cook 5 minutes or until tender.

Reduce heat and simmer 7 minutes, stirring occasionally, until slightly thickened. Stir in pan drippings from turkey if desired and heat through.

Nutrition information per serving:

Calories62Fat4 gSodium498 mg

Carbohydrates5 gSaturated fat2 g