This savory wreath is as pretty to look at as it is to eat! When hosting a get-together the day after Thanksgiving las year, I prepared it using leftover turkey. Everyone enjoyed slices of it and asked for seconds.
—Jane Jones of Cedar, Minnesota
For this main course, I tuck Swiss cheese and spinach into browned turkey slices, then tops them with store-bought spaghetti sauce before baking until they're heated through. I usually serve these roll-ups with pasta, a green salad and rolls.—Lillian E. Butler, Stratford, Connecticut
Our home economists perch a turkey on top of whole onions, which can be served alongside the carved bird. The pairing of white wine and rosemary creates a mouth-watering gravy. —Taste of Home Test Kitchen, Greendale, Wisconsin
"My husband, Wayne, asks for this meat loaf all the time," reports Edna Lauderdale of Milwaukee, Wisconsin. "We like it spicy, so we use hot sausage rather than mild. Slices are terrific drizzled with ketchup, served with mashed potatoes and gravy, or in meat loaf sandwiches the next day."
One of the hardest meals to plan is a holiday meal for two. You want all the smells and feelings of the season, but you don't want leftovers until June! This recipe is the tasty answer. —Joyce Kramer, Donalsonville, Georgia
Mouthwatering flavors of autumn permeate this lovely stuffing concocted by our Test Kitchen home economists. Apple bits and plump raisins add fruity flavor to the brown rice.—Taste of Home Test Kitchen
For a fun change-of-pace breakfast, Kathy Brodin of Wauwatosa, Wisconsin suggests these sausage and hash brown frittatas perked up with salsa. "To lower the cholesterol even more, use egg substitute for the whole eggs," she notes.
For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.—Shirley Bedzis, San Diego, California