A Complete Holiday Table
Nothing pleases the senses like a home filled with family, friends and the welcoming aroma of a holiday meal.
Whether you’re cooking up 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
- 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°F.
- 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 to 3 1/4 hours or until internal temperature of thigh is 180°F and breast and center of stuffing are 165°F, adding dish with remaining stuffing to oven for the last 30 minutes.
- 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°F. Spray 8-inch baking dish with no-stick 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.
Pan Roasted Butternut Squash and Apples
- 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.
Cheerios Christmas Trees
- 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.
Bean Spice 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
- 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°F. 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.