1/2	lb. bulk pork sausage
1/2	cup chopped onion
1/2	cup chopped celery
8	cups (about 14 oz.) unseasoned stuffing cubes
2	tablespoons finely chopped fresh parsley
2	teaspoons poultry seasoning
1	teaspoon salt
1/4	teaspoon pepper
1/4	cup margarine or butter, melted
2	cups chopped peeled apples
2/3	cup raisins
2	cups Progresso® chicken broth (from 32-oz. carton) or water
	1 (10 to 12-lb.) whole turkey

DIRECTIONS:

1.	Heat oven to 325°F. In small skillet, brown pork sausage with onion and celery. Do not drain.
2.	In large bowl, combine stuffing cubes, parsley, poultry seasoning, salt, pepper and margarine; mix well. Add apples, raisins, broth and sausage mixture with drippings; mix well.
3.	Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Spoon stuffing loosely into neck and body cavities of turkey; do not pack tightly. Set aside remaining stuffing. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.
4.	Place stuffed turkey, breast side up, in roasting pan. Insert meat thermometer so bulb reaches center of thickest part of thigh but does not rest on bone. Tent foil loosely over turkey.
5.	Bake at 325°F. for 3 1/2 to 4 1/2 hours or until meat thermometer registers 180°F. and leg joint moves easily, removing foil during last 30 to 60 minutes of baking. Baste with pan juices several times during baking.
6.	While turkey is baking, mix remaining stuffing with additional chicken broth or water to moisten. Spoon into slow cooker. Cover; cook on HIGH setting for 30 minutes. Reduce setting to LOW; cook until serving time. Mix lightly before serving.

NUTRITION INFORMATION:

1/12 of Recipe: Calories 770 (Calories from Fat 320); Total Fat 36g (Saturated Fat 11g); Cholesterol 210mg; Sodium 1170mg; Total Carbohydrate 36g (Dietary Fiber 2g, Sugars 10g); Protein 75g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 10%; Iron 35% Exchanges: 1 1/2 Starch; 1 Fruit; 10 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Something "Different"

Maple-Roasted Sweet Potatoes

Source:

Active Time: 10 Minutes
Total Time: 1 Hour 10 Minutes	12 servings, about 1/2 cup each

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

INGREDIENTS

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)

1/3 cup pure maple syrup

2 tablespoons butter, melted

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground pepper to taste

DIRECTIONS

Preheat oven to 400 degrees F.

Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Nutrition Information
12 servings, about 1/2 cup each - Facts Per Serving:

Calories:	96	Fat. Total:	2g	Carbohydrates, Total:	19g
Cholesterol:	5mg	Sodium:	118mg	Protein:	1g
Fiber:	2g	% Cal. from Fat:	19%	Fat, Saturated:	1g

Yummy Stuff!

Turtle Pumpkin Cheesecake

Creamy, dreamy cheesecake made just for autumn. Delight your senses with a beautiful blend of chocolate, nuts, pumpkin and spices, crowned with caramel!

Prep Time: 20 Min

Total Time: 9 Hr 5 Min

Makes: 16 servings

INGREDIENTS:

Crust
1 1/2	cups thin chocolate wafer cookie crumbs (about 30 cookies)
1/4	cup butter or margarine, melted
Filling
1/4	cup all-purpose flour
2	teaspoons pumpkin pie spice
1	can (15 oz) pumpkin (not pumpkin pie mix)
4	packages (8 oz each) cream cheese, softened
1	cup packed brown sugar
2/3	cup granulated sugar
5	eggs
Topping
1/2	cup chopped pecans, toasted*
2	oz bittersweet baking chocolate, coarsely chopped
1	tablespoon vegetable oil
1	cup caramel topping

DIRECTIONS:

1.	Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.
2.	Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
3.	Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
4.	Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
5.	Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.
6.	To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.
*To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
High Altitude (3500-6500 ft): Before preheating oven, place pan of water on oven rack below rack cheesecake will be baked on. In step 3, bake 1 hour 20 minutes to 1 hour 30 minutes. Do not run knife around edge of pan until after cheesecake has cooled 30 minutes.

NUTRITION INFORMATION:

1 Serving: Calories 510 (Calories from Fat 280); Total Fat 31g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 140mg; Sodium 360mg; Total Carbohydrate 50g (Dietary Fiber 2g, Sugars 38g); Protein 8g Percent Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 10%; Iron 15% Exchanges: 3 1/2 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 4 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

For variety, sprinkle 1/3 cup butterscotch chips with the pecans.

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