Maple Whipped Butternut Squash
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Maple Whipped Butternut Squash | Dawn's Recipes

We love butternut squash all year round, but it’s not the easiest vegetable to prepare. When Thanksgiving rolls around and every burner of your stove is being used at once, the idea of pealing and chopping this tough gourd can seem daunting. I make the purée in advance when the squash is in season, then I freeze it in 2 cup portions in vacuum sealed bags.That way I always have some on hand ready to serve within minutes. 2 cups of squash will serve about 4 people, so scale the recipe as necessary when cooking for a larger crowd. … Continue Reading →

Herb-Roasted Turkey With Shallot Pan Gravy
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Herb-Roasted Turkey With Shallot Pan Gravy

I like to use different recipes for turkey, gravy and stuffing each year. It keeps things interesting for me, and the end result is always a surprise. That may change since making this turkey and gravy from the November 2000 issue of Bon Appétit. Everyone at dinner raved about it, especially my husband. By the time we’d arrived at my aunt’s house (where we traditionally go for desserts every year) word had spread. I was approached several times by people making comments about how good my turkey had been…people who hadn’t even tasted it! My husband, who generally skips the … Continue Reading →

Chestnut Stuffing
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This recipe is from the 1996 edition of Better Homes and Gardens New Cook Book. Print Chestnut Stuffing Prep Time: 15 minutesCook Time: 5 minutesTotal Time: 20 minutes Yield: 8 cups (10 to 12 servings) Ingredients1 pound (3 cups) fresh chestnuts, OR 1 8-ounce jar whole peeled chestnuts, chopped 1 cup finely chopped celery 1/2 (1 medium) cup chopped onion 1/2 cup margarine or butter 1 teaspoon poultry seasoning or ground sage 1/4 teaspoon pepper 1/8 teaspoon salt 8 cups dry bread cubes (see tip) 1 to 1-1/3 cups chicken broth or waterInstructionsIn a small saucepan cook celery and onion in … Continue Reading →