1 egg

1/2 cup seasoned stuffing mix, crushed

3/4 cup whole-berry cranberry sauce, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound ground turkey

In a bowl, beat the egg; add stuffing mix, 1/4 cup cranberry sauce, salt and pepper. Stir in turkey; mix well. Spoon into an ungreased 8-in. X 4-in. X 2-in. loaf pan. Bake uncovered at 350 degrees for 55-65 minutes. Heat remaining cranberry sauce in microwave for one minute or until heated through. Slice turkey loaf; top with sauce. YIELD: 4 servings.

1/2 cup water

1 cup brussels sprouts, halved

2 medium carrots, sliced

1 teaspoon cornstarch

1/2 teaspoon sugar

1/4 teaspoon salt, optional

1/8 teaspoon ground nutmeg

1/3 cup orange juice

In a saucepan over medium heat, bring water to a boil. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan. In a small bowl, combine cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over vegetables. Bring to a boil over medium heat; cook and stir for 2 minutes. YIELD: 4 servings.

Pastry for double crust pie

18 saltines, halved

1-1/2 cups sugar

1-1/4 cups water

2 tablespoons lemon juice

1 teaspoon cream of tartar

1/2 to 1 teaspoon ground cinnamon

1/2 to 1 teaspoon ground nutmeg

Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400 degrees for 25-30 minutes or until golden brown. YIELD: 8 servings.