Editors of Womans Day - Celebrate! : menus and recipes for joyous feasts

*Can be served as a salad or for dessert

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Roast Turkey, Giblet Gravy, No-Cook Cranberry Sauce

1/2 stick (1/4 cup) butter

1 1/3 cups finely chopped onions

1/3 cup finely chopped carrot

3 medium potatoes (1 lb), peeled and cubed (2 1/3 cups)

3 medium acorn squash or butternut squash (4 1/4 lb), halved, seeded, peeled (see ) and cubed (9 cups)

6 cups 100% fat-free, reduced-sodium chicken broth

3/4 cup each heavy (whipping) cream and whole milk

1 tsp salt, or to taste

1/2 tsp freshly ground pepper, or to taste

GARNISH: drained roasted red peppers (from 12-oz jar) pured in a blender with 3 Tbsp olive oil; fresh chives

SERVES 12

PER SERVING (with Garnish): 218 cal, 4 g pro, 23 g car, 5 g fiber, 13 g fat (7 g saturated fat), 33 mg chol, 600 mg sod

Melt butter in a 4- to 5-qt pot over medium heat. Stir in onions and carrot, cover and cook 6 minutes or until tender. Add potatoes, squash and broth. Bring to a boil, reduce heat, cover and simmer 25 minutes or until vegetables are very soft. Let cool.

Process in small batches in a blender or food processor until smooth.

Return to pot; stir in cream, milk, salt and pepper. Heat over medium heat.

To garnish, drizzle pepper pure on each serving; top with chives.

PLANNING TIPThe roasted pepper garnish can be made 1 week ahead. Refrigerate covered. The bisque can be made through Step 2 up to 3 days ahead. Refrigerate covered. About 15 minutes before serving proceed with Step 3. Garnish just before serving.

TIPTo peel butternut squash, cut crosswise in thirds, place cut side down on a cutting board and cut off skin with a small paring knife. For acorn squash, use a heavy-duty vegetable peeler, then a paring knife to cut off skin between ridges.

1 lb fresh green beans, ends trimmed (see )

1 bag (1 lb) frozen green peas, thawed

1 yellow bell pepper, seeded and chopped

1 medium onion, halved and thinly sliced

4 ribs celery, chopped

1 jar (4 oz) whole pimientos, drained and sliced

DRESSING

1/2 cup each sugar and cider vinegar

1/4 cup oil

1 1/2 tsp salt

1/2 tsp freshly ground pepper

Boston lettuce leaves

SERVES 12

PER SERVING: 125 cal, 3 g pro, 19 g car, 3 g fiber, 5 g fat (1 g saturated fat), 0 mg chol, 349 mg sod

If using fresh beans have ready a large bowl of ice water. Bring 1 in. salted water to a boil in a large skillet or pot. Add beans, cover and steam 5 to 7 minutes until crisp-tender. Using a slotted spoon, remove to bowl with ice water. Let beans cool, then drain and pat dry with paper towels.

Place beans, peas, bell pepper, onion, celery and pimientos in a large bowl.

DRESSING: Heat all ingredients over medium-low heat until sugar and salt are dissolved. Let cool. Pour over vegetables and toss gently to mix and coat. Refrigerate at least 2 hours or up to 1 day.

Serve on lettuce-lined plates.

PLANNING TIPThe Dressing can be made up to 5 days ahead and the beans cooked 2 days ahead. Refrigerate separately. The bell pepper, onion, celery and pimientos can be cut up to 2 days ahead. Bag pimientos separately, other vegetables together. Refrigerate. The salad can be prepared through Step 3 up to 1 day ahead. To serve, proceed with Step 4.

TIPYou can substitute cooked frozen whole or cut green beans for the fresh beans.

Turkey giblets (heart, liver, gizzard), chopped, and turkey neck, left whole (see )

2 cans (14 1/2 oz each) 100% fat-free, reduced-sodium chicken broth

1 medium onion, peeled and quartered

1 rib celery with leaves, cut in thirds

1 medium carrot, peeled and cut in thirds

1/2 tsp each salt and freshly ground black pepper

2 cups defatted drippings from Roast Turkey (see recipe, )

1/2 cup each cornstarch and cold water

MAKES 6 cups

PER 1/4 cup: 49 cal, 5 g pro, 4 g car, 0 g fiber, 1 g fat (0 g saturated fat), 32 mg chol, 168 mg sod