-1 pound turkey or chicken livers, trimmed
-1 cup milk
-2 tablespoons extra-virgin olive oil
-1/2 sweet red apple, cored and chopped
-1 large shallot, chopped
-1 garlic clove, chopped
-1 sage leaf
-1/4 teaspoon ground cinnamon
-1/4 teaspoon freshly ground pepper
-2 teaspoons kosher salt
-1 tablespoon bourbon
-1/3 cup heavy cream
-1 baguette, sliced 1/3 inch thick on the diagonal
-1/2 cup sugar
-1/2 cup cider vinegar
-4 large shallots, thinly sliced
-1 teaspoon kosher salt
-1/4 teaspoon freshly ground pepper
-1 thyme sprig

2.COOKING DIRECTIONS

-MAKE THE MOUSSE: In a medium bowl, cover the livers with the milk and refrigerate for 1 hour.

-In a large skillet, heat the olive oil. Add the apple, shallot, garlic, sage, cinnamon, pepper and 1 teaspoon of the salt and cook over moderate heat until the shallot is softened, about 4 minutes. Drain the turkey livers and pat dry. Add them to the skillet and cook until just pink inside, 5 to 7 minutes. Add the bourbon and simmer for 1 minute.

-Transfer the contents of the skillet to a food processor. Add the cream and the remaining 1 teaspoon of salt and puree until smooth. Scrape the mousse into a small bowl and refrigerate until firm enough to spread, at least 4 hours.

-MEANWHILE, MAKE THE PICKLED SHALLOTS: In a small saucepan, combine the sugar with the vinegar and simmer over moderate heat until the sugar dissolves. Add the shallots, salt, pepper and thyme and simmer over moderately low heat, stirring occasionally, until the shallots are softened, about 8 minutes. Remove from the heat and let the shallots pickle for 10 minutes. Using a slotted spoon, remove the shallots from the brine and spread on a plate to cool. Discard the thyme sprig. Transfer to a bowl for serving.

-MAKE THE BAGUETTE TOASTS: Preheat the oven to 350 degrees F. Spread the baguette slices on baking sheets and toast for about 7 minutes per side, or until lightly browned. Serve the mousse with the toasts and the pickled shallots.

Yield: 10 servings

-2 cups fresh or defrosted frozen cranberries
-1/4 cup diced red onion
-1 large jalapeno pepper, seeded and finely chopped
-2 tablespoons fresh lime juice
-2 blood oranges or navel oranges peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
-2 teaspoons fresh grated ginger
-1/2 cup sugar
-2 stalks celery peeled to remove strings, cut in 1/4-inch dice
-1/4 cup fresh mint leaves, coarsely chopped
-1/4 cup pecans toasted, broken in pieces

2.COOKING DIRECTIONS

-Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

-Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

Yield: 16 servings

-1 (20 pound) fresh whole turkey giblets and neck removed from cavity and reserved
-1 1/2 cups unsalted butter melted, plus
-4 tablespoons unsalted butter, room temperature
-1 (750 milliliter) bottle dry white wine
-2 teaspoons salt
-2 teaspoons freshly ground black pepper
-Classic Stuffing
-1 cup dry red or white wine for gravy (optional)
-Giblet Stock

2.COOKING DIRECTIONS

-Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.

-Place rack on lowest level in oven. Heat oven to 450 degrees F. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.

-Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
-Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.

-Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees F, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.

-After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven.

-Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.

-After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees F (stuffing should be between 140 degrees and 160 degrees F) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

-When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

Yield: 14 servings

-1 (10 pound) wild turkey
-2 large apples, quartered
-6 medium red potatoes, quartered
-2 pounds baby carrots
-2 medium onions, sliced
-2 cups water
-1 1/2 teaspoons seasoned salt
-1 teaspoon salt
-1 teaspoon pepper
-1/2 cup maple syrup
-1/4 cup French salad dressing
-1/4 cup barbecue sauce
-2 tablespoons ketchup
-2 tablespoons steak sauce
-1 tablespoon lemon juice

NUTRITION INFORMATION

-Calories: 869 kcal
-Carbohydrates: 37 g
-Dietary Fiber: 6 g
-Fat: 35 g
-Protein: 95 g
-Sugars: 24 g

2.COOKING DIRECTIONS

-Place turkey on a rack in a roasting pan; place apples in turkey cavity. Place potatoes, carrots and onions around turkey. Pour water over vegetables. Combine seasoned salt, salt and pepper; rub over turkey. Combine remaining ingredients; brush over the turkey.

-Cover and bake at 325 degrees F for 3-1/2 hours or until a meat thermometer reads 180 degrees F. Baste if desired. Turkey may be uncovered for the last 30 minutes for additional browning if desired.

Yield: 10 servings

-6 cups fresh raspberries
-1/4 cup confectioners’ sugar or Splenda Granular (see Ingredient note)
-2 tablespoons orange juice
-1 teaspoon unflavored gelatin
-8 teaspoons dried egg whites (see Ingredient notes), reconstituted according to package directions
-2/3 cup sugar
-1/3 cup whipping cream
-2 cups fresh raspberries, blueberries, blackberries and/or strawberries for garnish
-Mint sprigs for garnish

NUTRITION INFORMATION

-Calories: 187 kcal
-Carbohydrates: 35 g
-Dietary Fiber: 8 g
-Fat: 4 g
-Protein: 3 g
-Sugars: 26 g

2.COOKING DIRECTIONS

-Place a small mixing bowl in the freezer to chill for Step 5.

-Puree raspberries in a food processor until smooth. Pass through a fine sieve set over a large bowl; discard seeds. Measure out 1 cup raspberry puree, whisk in confectioners’ sugar (or Splenda), cover and set aside in the refrigerator for sauce.

-Place orange juice in a small saucepan. Sprinkle in gelatin. Let soften for 1 minute. Place over low heat and stir until the gelatin has completely dissolved. Let stand for 5 minutes.

-Meanwhile, beat reconstituted egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until the meringue is stiff and glossy.

-Beat cream in the chilled bowl until soft peaks form.

-Add the melted gelatin to the remaining raspberry puree and whisk until blended. Set the bowl over a bowl of ice water and stir just until the mixture starts to thicken slightly, 5 to 10 minutes. Add one-fourth of the meringue to the raspberry puree and whisk until blended. Using a whisk, fold in the remaining meringue. With a rubber spatula, fold in the whipped cream. Scrape the mousse into a 6-cup metal bowl (or other decorative mold) or a 9-by-5-inch metal loaf pan. Cover with plastic wrap and foil and freeze until firm, at least 6 hours.

-To serve, fill a bowl or basin (large enough to hold the mold comfortably) with very hot water. Run a knife around the edges of the mold. Quickly dip the mold in hot water, then invert a serving platter over the top. Grasping the mold and platter, jerk downward several times. If the mousse does not release, dip in hot water again and repeat. Cut the mousse into wedges or slices. Serve with the reserved raspberry sauce and garnish each serving with a scattering of berries and a mint sprig.

Yield: 8 servings

-1/2 cup cocoa
-1/2 cup boiling water
-1 1/2 cups sifted cake flour
-1 cup SPLENDA(R) Sugar Blend for Baking
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup butter
-2 large eggs, lightly beaten
-1/4 cup milk
-1 teaspoon vanilla extract

NUTRITION INFORMATION

-Calories: 182 kcal
-Carbohydrates: 21 g
-Dietary Fiber: 0 g
-Fat: 8 g
-Protein: 2 g
-Sugars: 11 g

2.COOKING DIRECTIONS

-Preheat oven to 350 degrees F.

-Combine cocoa and boiling water, whisking until blended. Set aside.

-Combine flour, SPLENDA(R) Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).

-Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.

-Spoon batter into paper lined muffin tins.

-Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.

Yield: 18 servings

-4 ounces PHILADELPHIA Cream Cheese, softened
-1 tablespoon milk
-1 tablespoon sugar
-1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
-1 (6 ounce) HONEY MAID Honey Graham Pie Crust
-1 cup milk
-1 (15 ounce) can pumpkin
-2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves

NUTRITION INFORMATION

-Calories: 297 kcal
-Carbohydrates: 40 g
-Dietary Fiber: 1 g
-Fat: 14 g
-Protein: 3 g
-Sugars: 31 g

2.COOKING DIRECTIONS

-Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

-Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

-Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Yield: 10 servings

-1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
-1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
-3 large cloves garlic, unpeeled
-1 tablespoon extra-virgin olive oil
-1/4 teaspoon salt, or to taste
-Freshly ground pepper to taste
-2 cups reduced-sodium chicken broth or vegetable broth, divided
-1 teaspoon extra-virgin olive oil
-1/4 cup tomato juice
-1 teaspoon tomato paste
-1/4 teaspoon Worcestershire sauce
-1 tablespoon fresh basil, chopped
-Brown sugar to taste (optional)
-1/2 cup corn kernels or frozen, thawed

NUTRITION INFORMATION

-Calories: 89 kcal
-Carbohydrates: 12 g
-Dietary Fiber: 2 g
-Fat: 4 g
-Protein: 2 g
-Sugars: 6 g

2.COOKING DIRECTIONS

-Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

-Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.

-Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.

-Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.
 
Yield: 6 servings

-2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
-1/3 cup sugar
-2 cups thawed COOL WHIP Whipped Topping
-1 (6 ounce) HONEY MAID Graham Pie Crust
-1 pint strawberries, halved
-1/3 cup blueberries

NUTRITION INFORMATION

-Calories: 402 kcal
-Carbohydrates: 31 g
-Dietary Fiber: 1 g
-Fat: 29 g
-Protein: 5 g
-Sugars: 23 g

2.COOKING DIRECTIONS
 
-Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.

-Spoon into crust.

-Refrigerate 3 hours or until set. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. (Or, arrange fruit in other desired design on top of cheesecake.) Store leftover cheesecake in refrigerator.

Yield: 8 servings