Our ultimate Thanksgiving feast

This doable menu blends tradition with great taste.

Try these fabulous recipes this holiday, whether you're hosting your first turkey dinner or looking for a fresh twist on your family's favorites. Our easy timeline on page 95 shows you how to prepare the meal in stages, giving you a chance to get out of the kitchen and enjoy the season, friends, family, and good food. We've also put together a handy grocery list, which you can find at southernliving.com/features.

ROASTED BUTTERNUT SQUASH BISQUE

MAKES 8 SERVINGS

PREP: 30 MIN., BAKE: 45 MIN., COOK: 30 MIN.

This hearty soup has a smooth texture and an earthy flavor.

1 large butternut squash (about 3 pounds)

2 Granny Smith apples, peeled and cut into 8 wedges

2 large onions, peeled and cut into 1-inch pieces

2 to 21/2 cups chicken broth

1 cup fresh orange juice

2 teaspoons grated orange rind

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup whipping cream

½ cup milk

Marmalade Cream

CUT squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.

BAKE at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.

COMBINE pulp, roasted apples and onions, broth, and next 5 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.

PROCESS squash mixture, 1 cup at a time, in a food processor until smooth. Return puree to Dutch oven, and chill 8 hours, if desired.

HEAT soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Remove from heat, and top with Marmalade Cream. Serve immediately.

Marmalade Cream:

MAKES 1 CUP

PREP: 10 MIN.

1 cup sour cream

½ teaspoon curry powder

¼ teaspoon ground nutmeg

2 tablespoons orange marmalade

COMBINE all ingredients, blending well. Cover and chill 8 hours, if desired.

SHERI L. CASTLE

RALEIGH, NORTH CAROLINA

APPLE BRANDY TURKEY

MAKES 10 TO 12 SERVINGS

PREP: 40 MIN.; COOK: 20 MIN.; CHILL: 8 HRS.; BAKE: 3 HRS., 15 MIN.; STAND: 15 MIN.

1 (12-pound) whole turkey

5 cups apple juice

½ cup firmly packed light brown sugar

¼ cup cider vinegar

Cheesecloth

½ cup chicken broth cup apple brandy

3 tablespoons honey

¼ cup all-purpose flour

Salt and pepper to taste

REMOVE giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry. Set aside.

STIR together ½ cup apple juice and brown sugar in a large saucepan over low heat until sugar dissolves. Remove from heat, and add cider vinegar and remaining 4½ cups apple juice.

PLACE turkey in a large roasting pan. Cover turkey with cheesecloth. Pour juice mixture over cheesecloth, coating completely. Cover and chill at least 8 hours, spooning marinade over turkey occasionally.

REMOVE turkey from pan, discarding cheesecloth and reserving 3¼ cups marinade.

PLACE turkey on a rack in a large roasting pan. Pour 2½ cups reserved apple cider marinade over turkey.

BAKE at 325° for 3 hours and 15 minutes or until a meat thermometer inserted into thigh registers 172°, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Let stand 15 minutes or until meat thermometer registers 180°.

REMOVE turkey to a serving platter, reserving 2 cups pan drippings. Pour reserved drippings through a wire-mesh strainer into a saucepan, discarding solids. Add ¼ cup reserved marinade, chicken broth, brandy, and honey to saucepan, whisking until mixture is smooth.

STIR together flour and remaining ½ cup reserved marinade; add broth mixture. Bring to a boil, stirring constantly. Reduce heat to low, and cook, stirring occasionally, 15 minutes or until thickened. Add salt and pepper to taste. Serve with turkey.

LISA MARIE STROUP

MARIETTA, GEORGIA

BUTTERY HERB-CHEESE MUFFINS

MAKRS 2½ DOZEN

PREP: 10 MIN., BAKE: 25 MIN.

2 cups self-rising flour

1 cup butter, melted

1 (6.5-ounce) package garlic-and-herb spreadable cheese, softened

½ cup sour cream

STIR together all ingredients just until blended.

SPOON muffin batter into lightly greased miniature muffin pans, filling to the top.

BAKE at 350° for 25 minutes or until lightly browned.

NOTE: For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese.

CORNBREAD DRESSING

MAKES 16 TO 18 SERVINGS

PREP: 45 MIN.; COOK: 7 MIN.; BAKE: 1 HR., 15 MIN.

This classic recipe was featured in our "Taste of the South" column last year. It makes one large and one small pan of dressing, so freeze one pan for another meal.

1 cup butter or margarine, divided

3 cups self-rising white cornmeal mix

1 cup all-purpose flour

7 large eggs, divided

3 cups buttermilk

3 cups soft, white breadcrumbs

2 large sweet onions, diced

4 celery ribs, diced

¼ cup finely chopped fresh sage

¼ cup finely chopped fresh parsley

1 tablespoon seasoned pepper

7 cups chicken broth

PLACE ½ cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.