Delicious Thanksgiving Recipes from Cabot(R) Creamery Cooperative Say 'Home For The Holidays'

CABOT, Vt., Nov. 12 /PRNewswire/ -- Whether you're cooking for just that one special loved one this Thanksgiving Day, or for your entire family all the way out to the second-cousins-once-removed, the challenge always seems to be putting a fresh spin on America's most time-honored and traditional meal - turkey dinner.

Need new ideas? Cabot Creamery Cooperative Chef of Staff Jon Ashton and other celebrity fans of the "World's Best Cheddar" have developed dozens of delicious recipes sure to make your Thanksgiving dinner celebration is an even tastier family tradition.

"Thanksgiving dinner is all about the family of relatives and friends and giving thanks for all our blessings," Ashton says. "There's no richer way to celebrate those you love than by sharing a nourishing, delicious holiday meal. Our Cabot Reduced Fat Stuffing is easy to make, and our fabulous Winter Squash Gratin is perfect for a chilly day. Both are tasty new ideas, and good for you, too."

Both recipes includeCabot cheese, a delicious and healthy way to enhance any holiday meal. Your family will love them almost as much as they love you!

To see these and other deliciousCabot recipes, visitCabot's web site at: http://www.cabotcheese.coop/recipes

    Reduced Fat Stuffing

    Makes 16 servings

    3 3/4 cups cubed white bread
    1 1/2 cups cubed whole-wheat bread
    3 tablespoons olive oil
    1 cup chopped onion
    6 large garlic cloves, roughly chopped
    1/2-pound low-fat turkey sausage
    3/4 cup chopped celery
    2 1/2 teaspoons dried sage
    1 1/2 teaspoons dried rosemary
    1/2 teaspoon dried thyme leaves
    1 Golden Delicious apple, cored and chopped
    3/4 cup dried cranberries
    1/3 cup minced fresh parsley
    1 cup Cabot 50% Reduced Fat Cheddar, cut into 1-inch chunks
    3/4 cup turkey stock

    1. Preheat oven to 350 degrees Fahrenheit.

2. Spread white and whole-wheat bread cubes in single layer on large baking sheet. Bake for about 7 minutes or until nicely toasted. Transfer to large bowl and set aside.

3. Heat large skillet over medium-high heat. Add oil, onions and garlic cook, stirring, for several minutes until onions are golden.

4. Add sausage, breaking up with spoon, and cook until evenly browned. Add celery, sage, rosemary and thyme; cook, stirring, for 2 minutes to blend flavors.

5. Pour sausage mixture over bread cubes. Mix in apple, cranberries, parsley and cheese. Drizzle with turkey stock and toss together lightly. Let cool.

6. Spoon stuffing into turkey, loosely filling cavity. (Alternatively, bake at 375 degrees Fahrenheit in an oiled dish covered with foil for 30 minutes, then uncovered for 20 minutes longer.)

Preparation time: 20-minutes -- cooking time: 1 hour

Nutrition Analysis

Calories 217, Total Fat 12g, Saturated Fat 3g, Sodium 421mg, Carbohydrates 23g, Dietary Fiber 3g, Protein 10g, Calcium 130mg

    Winter Squash Gratin

    Makes 8 servings

    1 1/2 cups grated Cabot Sharp Cheddar* (about 6 ounces)
    1 1/2 cups fresh bread crumbs (about 3 slices firm white bread)
    2 tablespoons Cabot Salted Butter
    2 cups chopped onions
    1 teaspoon sugar
    1/2 teaspoon salt
    1/2 teaspoon dried thyme leaves, crumbled
    1/4 teaspoon ground black pepper

2 pounds dry-fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded

3/4-1 cup chicken broth

1. Preheat oven to 375 degrees Fahrenheit. Combine cheese and bread crumbs in bowl and set aside.

2. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until onions are golden, about 10 minutes. Stir in salt, thyme and pepper, then transfer mixture to 1 1/2-quart baking dish.

3. Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to onions and stir together well.

4. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaining 1/4 cup broth.

5. Sprinkle squash with reserved bread crumb mixture. Bake until topping is golden, about 20 minutes longer.

*Or use Cabot Garlic & Herb Cheddar.

Nutrition Analysis

Calories 199, Total Fat 11g, Saturated Fat 6g, Sodium 466mg, Carbohydrates 19g, Dietary Fiber 3g, Protein 8g, Calcium 210m

ABOUT CABOT CHEESE

Cabot Creamery Cooperative has been in continuous operation inVermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of "The World's Best Cheddar,"Cabot is owned by the dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop

NOTE TO EDITORS:

To access and download hi-resolution photographs of these recipes, please go to: http://cabot.imagerelay.com/sb/9bedd87c-a772-11dd-ae2d-12313b001031

Contact: Bob Schiers

             (609) 267-4861
             bob.schiers@raspr.com

Available Topic Expert(s): For information on the listed expert(s), click
appropriate link.
Jon Ashton
http://profnet.prnewswire.com/Subscriber/ExpertProfile.aspx?ei=70827

SOURCE Cabot Creamery Cooperative

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