Thanksgiving is the year's biggest food holiday. This series will help you find time to actually enjoy the day through shortcuts and make-ahead recipes to simplify meal preparations.

Thanksgiving is that special day when you can tell your brother to "get stuffed" ? and not provoke a family food fight.

Everyone knows sides make the meal, and no side dish is more deserving of attention than stuffing. Or dressing, depending on where you grew up.

Stuffing begins with a base of dried bread chunks, broth and chopped veggies. The rest is cook's choice. Oyster and cornbread stuffing are favorites with some folks, while others prefer sausage, dried fruit, apples, pecan and even rice.

Although "stuffing" implies stuffing the bird, food safety experts recommend cooking the stuffing separately.

For beginners and cooks looking for convenience or foolproof results, it's perfectly fine to dress up Stove Top Stuffing mix. Purists can take pride in preparing one of our easy "from-scratch" recipes.

EASY

Sweet Potato Cornbread Stuffing

2 1/2 cups sweet potatoes, peeled and cut into small cubes

1 cup chopped onion

1 cup sliced celery

2 tablespoons butter or margarine

1/4 cup chopped fresh parsley

1 teaspoon ground ginger

1 (16 ounces) package cornbread stuffing (about 5 cups)

1/2 cup chopped pecans

1 (14.5 ounces) can chicken broth

Preheat oven to 375 F. In a nonstick skillet saute sweet potatoes, onion and celery in margarine for 7 to 10 minutes or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently again to moisten. Place stuffing in a casserole dish and bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through. Makes 8 servings or about 6 cups.

Recipe from North Carolina Sweet Potato Commission

Apple-Raisin Herb Stuffing

Prep time: 15 minutes

Cook time: 25 minutes

1/4 cup margarine or butter

1 stalk celery, chopped (about 1/2 cup)

1 small onion, chopped (about 1/4 cup)

1 can (10 1/2 ounces) condensed chicken broth

1 bag (7 ounces) Pepperidge Farm Herb Seasoned Stuffing (about 4 cups)

1 medium apple, cored and chopped (about 1 cup)

1/4 cup raisins

1/4 teaspoon ground cinnamon

In large skillet over medium heat, heat margarine. Add celery and onion and cook until tender. Add broth. Heat to a boil. Remove from heat. Add stuffing, apple, raisins and cinnamon. Mix lightly. Spoon into greased 1 1/2-qt. casserole. Bake at 350 F. for 25 minutes or until hot. Fluff with fork before serving. Serves 4.

Recipe from Pepperidge Farm

EASIEST

Stove Top Stuffing with Cranberry-Orange-Pecan Twist

Prep time: 15 minutes

Total time: 30 minutes

1 package (6 ounces) Stove Top Stuffing Mix for Turkey

1 1/2 cups orange juice

1/3 cup dried cranberries

2 tablespoons pecans

Orange zest

Prepare stuffing mix as directed on package, substituting orange juice for the water and stirring in dried cranberries and pecans. Cover and let stand 5 minutes. For drier stuffing, pour into small buttered casserole dish, cover with foil and place in preheated 325 F oven for 7-10 minutes before serving. Fluff with fork and top with orange zest and a few pecans before serving. Makes 6 1/2-cup servings.

Adapted from Kraft recipes

Next week: Just desserts (and relish)