Turkey With Apricot-Chestnut Stuffing
Quick and Easy Pumpkin Cake

• Cut Down Cleanup: Prepare for easy cleanup later by spraying your turkey pan with PAM No-Stick Cooking Spray before you start cooking. You'll find yourself spending more time with family and friends, and less in the kitchen!
• Chill Out: Make sure the turkey is thawed completely. Allow one day of refrigerator thawing for every four pounds of turkey.
• Keep Safety First: For optimal food safety, cook raw ingredients for the stuffing and place stuffing in the turkey just before roasting.
• Simply Spray: Just before roasting, use no-stick cooking spray on the roasting rack and all over the turkey to achieve a golden brown color.

• Think Drinks: The meal doesn't have to end with pie or cake. Encourage guests to linger after dinner with flavored coffee drinks — or hot chocolate for kids — topped with whipped cream.
• Lighten Up: For family members seeking a lighter option, serve an alternative dessert that's lower in calories and delicious, like parfaits with low-fat granola, fresh fruit and vanilla yogurt.
• Kid-Friendly Fondue: Let the kids get creative and have fun by dipping fruit into melted chocolate or Reddi-wip Chocolate Whipped Light Cream.

1. Preheat oven to 350°F. Spray large shallow baking pan with no- stick cooking spray; spread bread cubes onto bottom of pan. Bake 15 minutes, or until lightly toasted, stirring once. Set aside.
2. Melt butter in large skillet over medium heat. Add almonds; cook and stir 3 minutes, or until lightly browned. Remove with slotted spoon; set aside. Add onions and celery to remaining butter; cook and stir 5 minutes, or until vegetables are crisp- tender. Stir in poultry seasoning and salt.
3. Place bread cubes, vegetables, chestnuts, apricots, currants and almonds in large bowl; mix lightly. Add broth; mix well.
4. Reduce oven to 325°F. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; dry turkey with paper towels. Fill neck cavity with some stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing. Spray flat roasting rack in shallow roasting pan with cooking spray. Place turkey, breast up, on roasting rack. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity and over stuffing at body cavity opening to prevent overbrowning during roasting. Note: Place extra stuffing (if any remains) in casserole dish sprayed with cooking spray; stir in an additional 1/4 cup broth. Cover and refrigerate until ready to bake. Bake covered at 325°F 30 minutes or until hot.
5. Roast turkey 4-1/2 hours, or until meat thermometer reaches 160°F when inserted in center of stuffing and reaches 180°F when inserted in deep in thigh, covering breast and top of drumsticks with aluminum foil after 3 hours to prevent overcooking breast. Let turkey stand 15 minutes before removing stuffing and carving.

1. Preheat oven to 350°F. Spray 13 x 9-inch baking pan with no- stick baking spray.
2. Combine cake mix, pumpkin, Egg Beaters, water, sour cream, 1 tablespoon cinnamon, the nutmeg and ginger in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared pan.
3. Bake 40 minutes, or until wooden pick inserted in center comes out clean. Cool. Cut into 12 pieces. Top each piece with whipped topping just before serving and sprinkle with additional cinnamon, if desired.