Amazing Maple Turkey

• 12 to 14 pound turkey
• 1 ¹⁄₂ tablespoons Herbs de Provence*
• 1 stick unsalted butter, melted
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper
• 1 jar Hartford Reserve® Amazing Maple Mustard

• 1 ¹⁄₂ cups cubed Butternut Squash
• 1 Granny smith apple, peeled and coarsely chopped
• ¹⁄₄ cup dried cranberries
• ¹⁄₄ cup chopped pecans
• 2 tablespoons lemon juice
• ¹⁄₄ teaspoons ground cinnamon

1. Preheat oven to 350°F.
2. In a medium bowl, combine ingredients for Apple Butternut stuffing and set aside.
3. Remove giblets & neck from turkey cavity; wash turkey inside and out; pat dry.
4. Sprinkle cavity with salt and pepper, place on a rack in a large roasting pan breast side up.
5. In a small bowl, combine melted butter, herbs, salt and pepper.
6. Using your hand, separate skin from breast and brush with butter mixture. Brush remaining butter mixture over outside of turkey breast, legs and wings.
7. Stuff cavity with Apple Butternut stuffing.
8. Tie legs together with twine and tuck wings under body.
9. Cover loosely with aluminum foil, roast 2 ¹⁄₂ hours. If wings begin to burn, cover tightly with foil. (Add ¹⁄₂ cup water to pan if drippings begin to burn).
10. Remove foil, brush ¹⁄₂ cup Amazing Maple Mustard over entire turkey and roast 30 to 45 minutes more or until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 175°F). Temperature will continue to rise to 180°F during rest period.
11. Tent turkey with aluminum foil and let rest 20 minutes before carving.
12. Serve with Apple Butternut stuffing and remaining mustard as a dipping sauce.

Fresh Cranberry Sauce

• 1 cup sugar
• 1 cup water
• 1 (12-ounce) package Ocean Spray® Fresh or frozen cranberries, rinsed and drained

1. Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil.
2. Reduce heat and boil gently for 10 minutes, stirring occasionally.
3. Cover and cool completely at room temperature. Refrigerate until serving time.

Spice-Roasted Sweet Potatoes & Apples

• ¹⁄₄ cup Shedd's Spread Country Crock® Pumpkin Spice Spread
• ¹⁄₄ teaspoon ground black pepper
• 3 medium Granny Smith apples, peeled, cored and cut into 1-inch wedges
• 3 sweet potatoes, peeled and cut into 1-inch wedges

1. Preheat oven to 450°. Combine Shedd's Spread Country Crock® Pumpkin Spice Spread with pepper in small bowl; set aside.
2. Toss apples with 1 tablespoon Spread mixture in medium bowl; set aside.
3. Toss potatoes with remaining spread mixture on baking sheet; arrange in single layer. Bake 10 minutes. Stir in apple mixture and bake, stirring once halfway through, an additional 25 minutes or until potatoes and apples are tender. Gently toss before serving.

Whipped Butternut Squash

• 2 butternut squash (6 pounds), halved and seeded
• ¹⁄₂ cup Light Buttery Spread such as I Can’t Believe it’s not Butter® or Smart Balance® Spread
• 1 cup America’s Choice Light Sour Cream
• Salt and Pepper to taste

1. Preheat oven to 350°F.
2. Place squash halves cut side down in a medium baking dish with enough water to cover the squash. Cover and bake 1 hour in preheated oven, until tender.
3. Scoop squash from skin into a medium bowl, and mix with margarine and sour cream. Whip until smooth. Season with salt and pepper.

Peanut Butter Honey ’N Oatmeal Cookies

• 2 cups quick-cooking oats
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¹⁄₄ teaspoon salt
• 1 cup Shedd's Spread Country Crock® Spread
• 1 cup Skippy® Natural Creamy Peanut Butter Spread with Honey*
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 eggs
• ¹⁄₂ cup golden or regular raisins
• ¹⁄₂ cup chopped pecans

1. Preheat oven to 350°. Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat Shedd's Spread Country Crock® Spread with Skippy® Natural Creamy Peanut Butter Spread with Honey in large bowl with wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.
3. Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased baking sheets. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
4. *Also terrific with Skippy® Natural Peanut Butter Spread blended with 1 tablespoon honey.