Cooking Light, November 2014 Page 181

Updated December 07, 2012
Credit: Chris Court; Styling: Carla Gonzalez-Hart

Since multiple recipes appear on page 181, select the one(s) you want to save, share or create a shopping list for, here.

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Sautéed Haricots Verts with Bacon Breadcrumbs

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Sautéed Haricots Verts with Bacon Breadcrumbs Recipe

Slender haricots verts get delightfully browned and crisp in the pan. A bacon breadcrumb topper makes them an instant crowd-pleaser.

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2 of 4

Apple-Sage Stuffing Cups

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Apple-Sage Stuffing Cups Recipe

The muffin cups give you crispy edges and a tender interior in half the time, though the stuffing won't hold its shape like a traditional muffin. Presliced bread and prechopped onion and celery save time.

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Three-Ingredient Cranberry Sauce

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Three-Ingredient Cranberry Sauce Recipe

You can "spike" your cranberry sauce by stirring in 1 to 2 tablespoons orange or black currant liqueur at the end. If you like it spiced, stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.

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4 of 4

Fennel and Cumin-Roasted Turkey Breast with Thyme Gravy

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Fennel and Cumin-Roasted Turkey Breast with Thyme Gravy Recipe

A breast takes less time and serves just enough for a smaller gathering. Leaving the skin on adds only 20 calories and 1g sat fat per serving.

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