Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchen. The holidays are coming! The holidays are coming! Does it seem like Thanksgiving and Christmas are suddenly creeping up on you? Well…we’re here to help!

This issue features a delicious holiday meal that’s perfect for Thanksgiving or Christmas. Plus, you can learn about cloves, a seasonal spice that adds flavor all year long. And, if you’re watching your calories, there are lighter recipes, too! Enjoy!

P.S. The holidays will be here before you know it! This year, give gifts that are truly tasteful—subscriptions to Taste of Home or Taste of Home’s Simple & Delicious. Order now and take advantage of our great low gift rate!

• In this issue:
• Reasons to Be Thankful
• Special Additions Add Flavor
• Do You Recall the 1940s?
• Spice It Up!
• FREE Money-Saving Newsletter
• Looking for Lighter Fare?
• New from ShopTasteofHome.com
• Great Deal on Dynamic Duo

Reasons to Be Thankful

This meal is a favorite of Keri L. from Fullerton, California and her family for the holidays. Turkey with Sausage-Pecan Stuffing has become a tradition along with passing Creamy Herbed Vegetables to her dad first because he likes it so much. Sweet Potato Casserole is an updated version of her mother’s recipe with maple syrup, brown sugar, dried apricots and more spices. Apple-Cran-Pear Sauce has a delicious combination of fruit flavors that pair perfectly with the turkey. To finish off the meal, Chocolate Truffle Pie satisfies all the chocolate lovers in her family.

TURKEY WITH SAUSAGE-PECAN STUFFING

• 4 medium onions
• 1 pound bulk pork sausage
• 2 packages (6 ounces each) herb stuffing mix
• 1 package (15 ounces) golden raisins
• 1 cup pecan halves
• 6 celery ribs, diced
• 1/4 teaspoon each dried basil, oregano, curry powder, caraway seed, poultry seasoning, garlic powder, salt and pepper
• 2-1/2 cups chicken broth
• 1 turkey (12 to 14 pounds)
• Melted shortening

Slice two onions; set aside. Chop remaining onions. In a large skillet, brown sausage and chopped onions. Add herb packet from the stuffing mixes. Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir for about 5 minutes. Place reserved onions inside turkey. Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate.) Skewer openings, tie drumsticks together. Place on a rack in a roasting pan. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 185°, basting often with shortening. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more.) When the turkey begins to brown, baste if needed and cover lightly with foil. Yield: 12-14 servings (12 cups stuffing).

CREAMY HERBED VEGETABLES

• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 cups half-and-half cream
• 1/4 cup chicken broth
• 1/2 teaspoon each rubbed sage, dried thyme, parsley flakes, garlic powder, salt and pepper
• 1/2 teaspoon dried rosemary, crushed
• 1 jar (16 ounces) pearl onions, drained
• 1 package (16 ounces) frozen peas
• 1 package (14 ounces) frozen baby carrots

Melt butter in a large saucepan; stir in flour until smooth. Gradually add cream, broth and seasonings. Bring to a boil, stirring constantly until thickened and bubbly. Add onions, peas and carrots. Cover and simmer for 30 minutes, stirring occasionally. Yield: 12-14 servings.

SWEET POTATO CASSEROLE

• 1 can (2 pounds 8 ounces) cut sweet potatoes, drained
• 1 can (8 ounces) crushed pineapple, drained
• 1/2 cup maple syrup
• 1/2 cup pecan halves
• 1/4 cup sliced dried apricots
• 1/4 cup packed brown sugar
• 1 tablespoon butter or margarine, melted
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Place sweet potatoes in an ungreased 1-1/2-qt. baking dish. Combine remaining ingredients; pour over the potatoes. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.

APPLE-CRAN-PEAR SAUCE

• 2 packages (12 ounces each) fresh or frozen cranberries
• 2 quarts water
• 1 can (21 ounces) apple pie filling
• 2 cans (15-1/4 ounces each) sliced pears, drained
• 1/2 cup sugar
• 1/2 cup unsweetened applesauce
• 1 tablespoon butter or margarine
• 1 tablespoon grated lemon peel

In a large saucepan, cook cranberries and water over medium-high heat until berries pop, about 10 minutes, stirring occasionally. Drain. Add remaining ingredients. Cook, uncovered, over medium heat until mixture boils. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Serve warm or cold. Yield: 12-14 servings.

CHOCOLATE TRUFFLE PIE

• 2 cups (12 ounces) semisweet chocolate chips
• 1-1/2 cups heavy whipping cream, divided
• 1/4 cup confectioners' sugar
• 1 tablespoon vanilla extract
• 1 chocolate cookie crust (8 or 9 inches)
• Whipped cream and chocolate-covered peppermint candies, optional

In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla; set aside. In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired. Yield: 8-10 servings.

For similar recipes, visit the Taste of Home Recipe Finder.

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Special Additions Add Flavor

Tired of the same dishes or leftovers? Dress them up using these hints!

Perfect Pancakes. One day, my family wanted pancakes, but we were out of milk. So I used apple cider instead. The pancakes turned out extra light with a wonderful apple flavor. —Mary Jo J., Holt, Michigan

Refreshing Soup. To give my chicken soup extra boost, I add a generous sprig of fresh mint to the pot when it’s done cooking, then remove it a few minutes before serving. In each bowl, I sprinkle a few drops of lemon juice. —Teresa M., Brunswick, Georgia

Super Stuffed Peppers. I add sausage to the ground beef and rice mixture for my stuffed peppers. I stir in a small can of sauerkraut, then stuff the peppers. I top the filled peppers with canned tomatoes with green chilies. Before serving, I sprinkle shredded cheddar cheese. These always get raves. —Virginia E., Sagle, Idaho

Sensational Squash. My secret is a little tarragon on yellow summer squash. I wouldn’t cook squash without adding a few shakes of it! —Nellie M., Elyria, Ohio

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Do You Recall the 1940s?

Then grab a video camera and share a favorite memory…you may end up in a Reminisce DVD set showing life “as it really was” during this incredible decade. Many readers have already submitted vintage 40s film for this project. Now we need videotaped reminiscences of your best ’40s memories (or record a friend or family member).

We’ll pay $100 for all clips used in the final product. You can shoot video in your home or anywhere…be creative! Show a personal keepsake (photo, ration book, uniform, telegram). Be funny…silly…or serious. Just relax, "be yourself" and make sure we can hear your voice.. click here for submission guidelines.

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Spice It Up!

Cloves are a versatile spice, available whole or ground, and can enhance both sweet and savory dishes. Cloves are actually dried, unopened flower buds from a tropical evergreen tree. Here are three recipes featuring fragrant cloves.

Clove Apple Cake is a wonderful coffee-time dessert, especially with the creamy custard sauce, notes Kim Marie V. of Mendota, Illinois. This spice is a subtle but effective complement to the abundant apple pieces in Apple Raisin Quick Bread, assures Gail B. of Westminster, Maryland. And Soft Spice Bars have the old-fashioned taste of gingersnaps, but they're chewy and quick to fix, writes Sharon N. from Brookings, South Dakota.

CLOVE APPLE CAKE

• 6 tablespoons butter or margarine, softened
• 3/4 cup sugar
• 1 teaspoon ground cloves
• 2 eggs
• 1-1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1-1/2 cups chopped peeled tart apples
• CUSTARD SAUCE:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 egg, beaten
• 3 tablespoons butter or margarine, softened
• 1/2 teaspoon vanilla extract
• Additional ground cloves, optional

In a mixing bowl, cream butter, sugar and cloves. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk. Fold in apples. Transfer to a greased and floured 9-in. round baking pan. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Meanwhile, in a saucepan, combine sugar, flour and milk until smooth. Bring to a boil over medium-heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount into egg; return all to pan. bring to a gentle boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat; whisk in butter and vanilla. Serve over warm cake. Sprinkle with ground cloves if desired. Yield: 6-8 servings.

APPLE RAISIN QUICK BREAD

• 1-1/4 cups vegetable oil
• 4 eggs
• 4 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2-1/2 cups sugar
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 3 cups diced peeled tart apples
• 2/3 cup raisins
• 1/2 cup chopped nuts

In a mixing bowl, beat oil, eggs and vanilla. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins and nuts. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

SOFT SPICE BARS

• 3/4 cup butter or margarine, melted
• 1 cup plus 2 tablespoons sugar, divided
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

In a mixing bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting. Yield: 2-1/2 dozen.

For similar recipes, visit the Taste of Home Recipe Finder.

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Looking for Lighter Fare?

Good for you and great-tasting, this meal is sure to please your hungry family. And it’s easier on the waistline, too.

CILANTRO SALAD DRESSING

Sara L. of Shelburne, Vermont suggests using the zippy Cilantro Salad Dressing over greens or hot or cold boiled potatoes.

CLASSIC CRAB CAKES

Classic Crab Cakes are a traditional favorite in the region where cook Debbie T. of Lusby, Maryland lives.

LOW-FAT CORN MUFFINS

Low-Fat Corn Muffins call for applesauce in place of oil so they're a bit healthier than other varieties, shares Gary R. of Seattle, Washington.

TART CHERRY PIE

Bonnie J. of DeKalb, Illinois and her aunt are diabetic, but they both enjoy the yummy Tart Cherry Pie.

For more light recipes, visit the Taste of Home Recipe Finder and use the Nutritional Search option.

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New from ShopTasteofHome.com

There’s a new section of cookbooks on ShopTasteofHome.com! You can find your favorite Special Edition and Soft Cover Cookbooks listed under their own category! Now if you can’t find them in your local store or newsstand (or if they’re sold out!) you can find them online. Here are just some of the newest titles you’ll find:

Taste of Home's Best Holiday Recipes 2006

Make this year's holiday meals your best ever with the 362 classic recipes featured in Taste of Home's Best Holiday Recipes. You get tasty appetizers, entertaining entrees, dazzling desserts and much more-shared by great home cooks across the country. Many recipes are printed in convenient "clip and keep" recipe card format so you can easily add them to your files.

Taste of Home's Holiday Recipe Card Collection 2006

Treat your family to delectable holiday meals with the 149 festive recipes featured in this 2006 edition of Taste of Home's Holiday Recipe Card Collection. It's packed with holiday recipes that'll have your family begging for seconds.

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