MENURoast Turkey with Citrus Seasoning

Marmalade Roasted Asparagus

Cornbread, Apple & Pecan Stuffing

Winter Squash and Fennel Gratin

Ginger Pear Cake

Thanksgiving

Pair all of these dishes except the asparagus and

cake with Chardonnay. Or pair all of these dishes –

even the asparagus! – with Riesling (a dry one for

the meal, a sweet one with the cake.) You can also

pair the cake with Gewürztraminer.

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Citrus Turkey SeasoningPrep: 20 minutes Makes: 1/2 cup (enough for a 14 to 16-lb. turkey)

1/4 cup butter, melted 2 tbsp. chopped fresh rosemary 2 tbsp. chopped fresh thyme 1 tbsp. salt 1½ tsp. freshly ground pepper 5 large cloves garlic 1 orange, peeled and coarsely chopped 1 lemon, peeled and coarsely chopped

1. Puree all ingredients in a blender or food processor. 2. Rub mixture under skin and inside cavity of turkey and roast according to package directions.

Nutrition per serving (28 g): 50 calories, 0 g protein, 4.5 g total fat (2.5 g sat., 0 g trans), 3 g carbohydrate, 1 g fiber, 1 g sugar, 10 mg cholesterol, 680 mg sodium, 1 point

Cornbread, Apple and Pecan Stuffing Prep: 20 minutes Cook: about 1½ hours total Makes: 12 servings.

1 lb. sausage 3 tbsp. butter 2 large green apples, peeled, cored and diced 1 (16-oz.) container Raley’s Fresh Produce Mirepoix Vegetable Mix 6 cups crumbled day-old cornbread 1 (14.5-oz.) can Raley’s Reduced-Sodium Chicken Broth 1 tbsp. each: chopped fresh rosemary, sage and thyme (or 1 tsp. each dried herbs) 1 cup chopped Emerald Pecan Pie Glazed Pecans Freshly ground pepper to taste

1. Remove sausage from casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; remove with a slotted spoon. 2. Melt butter in same skillet. Add apples and mirepoix; cook for 10 minutes or until vegetables are soft. 3. Stir together sausage, vegetables and cornbread in a large bowl with broth and herbs. Stir in pecans and season to taste with pepper. 4. Transfer to a buttered 13-by-9-inch baking dish and bake at 375°F for 50 to 60 minutes or until heated through and lightly browned on top. May be made a day ahead and refrigerated until ready to bake.

Nutrition per serving (based on 11): 240 calories, 8 g protein, 9 g total fat (2.5 g sat., 0 g trans), 36 g carbohydrate, 4 g fiber, 10 g sugar, 10 mg cholesterol, 240 mg sodium, 5 points

Marmalade Roasted Asparagus Prep: 20 minutes Makes: 4 servings.

Place 1 lb. trimmed asparagus on a baking sheet and bake at 400°F for 10 minutes. Stir together 2 tbsp. marmalade and 1 tbsp. lemon juice; pour over asparagus. Top with 2 tbsp. sliced almonds and bake for 5 minutes more. Season to taste with salt and pepper. Nutrition per serving: 80 calories, 3 g protein, 1.5 g total fat (0 g sat., 0 g trans), 12 g carbohydrate, 3 g fiber, 9 g sugar, 0 mg cholesterol, 80 mg sodium, 1 point

Thanksgiving

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Save time by picking up our pre-cut Raley’s Butternut Squash in our Produce Dept. and printing out our Thanksgiving Menu at raleys.com

Winter Squash and Fennel GratinPrep: 20 minutes Cook: about 45 minutes Serves: 6 to 8

2 lbs. butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups) 2 tbsp. water, divided 2 lbs. acorn squash, peeled, seeded and cut into 1/2-inch cubes (about 4 cups) 1 tbsp. butter 2 cups coarsely chopped fennel (anise), white bottom part only 1 cup chopped onion 1 cup diced Havarti cheese 1 (8-oz.) container mascarpone cheese (in our Deli) Salt and freshly ground pepper

1. Preheat oven to 400°F and butter a 2-quart casserole dish. Place butternut squash and 1 tbsp. water in a large microwave-safe dish and cover tightly. Microwave on HIGH for 7 minutes or until squash is tender, stirring once; drain. Repeat with acorn squash and remaining water. 2. Melt butter in a large skillet over medium heat. Add fennel and onions; cook, stirring frequently, for about 10 minutes or until onion is tender. Remove from heat and stir in cheeses and squash; season to taste with salt and pepper. Transfer to prepared dish and bake for 20 minutes or until lightly browned and bubbly.

Nutrition per serving (351 g): 370 calories, 11 g protein, 25 g total fat (14 g sat., 0 g trans), 31 g carbohydrate, 5 g fiber, 6 g sugar, 65 mg cholesterol, 240 mg sodium, 9 points

Fresh Ginger Pear CakePrep: 15 minutes Cook: 35 to 40 minutes Serves: 8 servings.

1/2 cup butter, softened 3/4 cup brown sugar 1/2 cup molasses 1/2 cup light sour cream 2 eggs 1 tbsp. peeled and grated ginger 2 cups flour 1 tsp. baking soda 1/2 tsp. salt 2 cups peeled and chopped ripe Bartlett pears

Preheat oven to 350°F and spray a 9-inch baking pan with nonstick cooking spray. Beat butter with brown sugar until creamy. Add molas-ses, sour cream, eggs and ginger. Stir in flour, baking soda and salt. Fold in chopped pears and pour batter into prepared pan. Bake for 35 to 40 minutes or until cake tests done when a toothpick is inserted in the middle. Serve with lightly sweetened whipped cream, if desired.

Nutrition per serving: 390 calories, 6 g protein, 15 g total fat (9 g sat.), 59 g carbohydrate, 2 g fiber, 31 g sugar, 95 mg cholesterol, 280 mg sodium, 9 points

Thanksgiving

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