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We fell in love with this recipe as a worthy alternative to roasting a whole bird. The boneless turkey breasts are flattened, filled with a savory stuffing, and rolled for baking. The slices of turkey were moist, and incredibly delicious with the Marsala sauce. This preparation politely shares the oven, works for small or large crowds equally well, and more than satisfies the demand for turkey.

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As Chef Rodgers points out, this dish is a hearty side that doubles as the entr�e for vegetarians. Seasonal squash is tossed with saut�ed onions, garlic, red pepper, and rice, then dressed with Gruy�re cheese into a succulent casserole. It's topped with breadcrumbs and Parmesan cheese, then baked to golden perfection. Squash has never been quite this luscious before.

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We know Thanksgiving is all about pie for dessert, but if you want to mix things up a bit, try this scrumptious pumpkin currant cake replete with fall spices. Created for a Bundt pan, we couldn't resist making individual portions in pumpkin shapes. They delight both the eye and the palate while still leaving room on the plate for a slice of pie. Great for serving during the weekend of celebrating.