Roast Turkey with Sausage Stuffing
Prep Time: 15 min
Total Time: 3 hr 30 min
Makes: 16 servings
1 frozen whole turkey (10 lb.), thawed
1 lb. pork sausage
1-1/2 cups hot water
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Turkey
PREHEAT oven to 325°F. Do not stuff turkey until ready to roast.
BROWN sausage in large skillet on medium heat; drain, reserving 1/2 cup of the drippings. Place reserved drippings in large bowl. Stir in hot water. Add stuffing mix and the cooked sausage; stir just until moistened. Stuff neck and body cavities lightly with stuffing. Truss turkey; place on rack in large roasting pan that has been sprayed with cooking spray. Place any extra stuffing in separate lightly sprayed covered baking dish.
ROAST 3 to 3-1/4 hours or until internal temperature of thigh is 180°F, breast is 170ºF and center of stuffing reaches 165°F when checked with meat thermometer. Bake any extra stuffing with turkey during last 30 min. of turkey baking time.
Sweet Potato Crisp
Prep Time: 20 min
Total Time: 1 hr min
Makes: 10 servings, about 3/4 cup each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 lb. sweet potatoes (about 7 medium), peeled, cooked and coarsley mashed
1/4 cup firmly packed brown sugar
1/4 tsp. ground cinnamon
1 cup chopped apples
1/2 cup dried cranberries
3 Tbsp. flour
2 Tbsp. brown sugar
3 Tbsp. butter
3 cups POST HONEY BUNCHES OF OATS Cereal
PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 2-qt. shallow baking dish; top with apples and cranberries.
MIX flour and 2 Tbsp. brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture.
BAKE 35 to 40 min. or until heated through.
Ranch Mashed Potatoes
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, 1/2 cup each
2 medium potatoes, peeled, cut into chunks
1 cup bite-size cauliflower florets
1/4 cup KRAFT Light Ranch Reduced Fat Dressing
PLACE potatoes and cauliflower in large saucepan. Add enough water to completely cover vegetables. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until vegetables are tender.
DRAIN vegetable mixture, leaving vegetable mixture in pan. Add dressing; mash until vegetable mixture is light and fluffy.
KRAFT KITCHENS TIPS
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
Substitute
Prepare as directed, substituting 1 can (40 oz.) sweet potatoes, drained for the fresh sweet potatoes.
Apple Pecan Cheesecake
Prep Time: 15 min
Total Time: 5 hr 40 min
Makes: 16 servings, one piece each
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups firmly packed brown sugar, divided
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup PLANTERS Chopped Pecans
1 tsp. ground cinnamon
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter.
BAKE 55 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
