Cherry and Rice Stuffed Pumpkin

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What You Need:

1 (4 lb.) pumpkin

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Scalloped Vegetable Medley

What You Need:

1/2 lb. frozen cauliflower, thawed

1/2 lb. frozen broccoli, thawed

1/2 lb. frozen carrots, thawed

1 1/2 C ranch salad dressing

1 tbsp. flour

1 (4 oz.) pkg. Cheddar cheese, shredded

1/3 C walnuts, coarsely chopped

1/3 C buttered bread

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Fruit Laced Squash Casserole

What You Need:

4 C water

2 lbs. butternut squash, peel, seeded and cubed

1 (21 oz.) can of apple pie filling

3/4 C cranberry sauce

2 tbsp. apricot preserves

2 tbsp. orange marmalade

How to Make It:

Fruit Laced Squash Casserole

Roast Turkey with Chestnut Watercress Stuffing

What You Need:

6 bacon slices, chopped

1/2 lb. fresh chestnuts, peeled and chopped

1 C white bread crumbs

1 egg, beaten

1/2 bunch of watercress, chopped fine

1 1/2 tsp. salt, divided

1 1/4 tsp. pepper, divided

1 (10 lb.) whole turkey, thawed

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Potato & Cheese Gratin

Potato & Cheese Gratin

3 cups heavy cream
6 tablespoons all-purpose flour
3 cups Havarti cheese, shredded
2 tablespoons chicken flavored bouillon
3-1/2 pounds potatoes, peeled and sliced thinly

Preheat oven to 400 degrees. Grease a 13 x 9 inch dish and set aside.

Place 1/3 of the potatoes in the dish. Sprinkle with black pepper and 1 teaspoon chicken bouillon. Next add

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