Cooking Light, November 2013 Page 118
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Corn Bread Stuffing Muffins
Here is a great shortcut to this favorite Thanksgiving side dish. It just may convince you to make stuffing more than once a year.
Mashed Potato Soufflé
Who knew instant potato flakes could be the basis of such an amazing dish? It's really something of a faux-fflé--technically not a soufflé, but you get the same puff-tacular results without even having to whip egg whites.
Speedy Apple-Beet Salad
Hooray for the food processor, which makes this crisp, refreshing salad a snap to make. Honeycrisp apples have peel that ranges in color from bright red to golden--pick the redder ones, as they tend to be sweeter. Don't make this dish too far ahead, as it might discolor; aim for no more than 30 minutes before you plan to serve it.
Green Beans with Sherried Mushroom Sauce
Here's a faster, fresher take on green bean casserole that's done all on the stovetop--one less thing to try to work into oven rotation on the big day. Although we use fresh beans and make our own creamy sauce, we've kept the French-fried onions (arguably the best part of traditional green bean casserole). To speed prep, you can purchase bags of fresh, pretrimmed green beans from the produce section.
Oil-Basted Parmesan Turkey with Walnut Gravy
Nine ingredients (not counting salt, pepper, and cooking spray) come together for a grand holiday centerpiece with deep nutty essence from toasted walnut oil and chopped nuts. Let your turkey come to room temperature before it goes in the oven; it will cook more evenly and more quickly.
In place of traditional cranberry sauce, try a faster relish. The flavor is bright, crisp, not too sweet, and ideal with turkey and trimmings. Make up to 3 days ahead.