Potato & Mushroom Stuffing

2 packages mushroom stuffing mix
1 lb. sausage, cooked and crumbled
6 Wisconsin potatoes, peeled and sliced
1 stick butter
1 can (8 oz.) sliced mushrooms

Prepare stuffing mix according to directions. Cook and crumble sausage; drain well. Add to mix. Peel, slice in bite size pieces and boil potatoes; drain well. Add to mix. Add remaining ingredients and stuff a 12-14 pound turkey or put in a covered casserole dish and microwave on medium for 12 minutes. Makes 6 servings.

Cream Cheese and Chives Mashed Potatoes

4 medium Wisconsin potatoes, peeled or unpeeled, cut into 1-inch cubes
1/2 cup nonfat cream cheese
1/4 to 1/3 cup 1 percent milk
1/3 cup chopped fresh chives or 2 tablespoons dried chopped chives
Salt and pepper to taste

In medium saucepan, cook potatoes in 2 inches boiling water, covered, about 12 minutes, until tender; drain thoroughly. Mash potatoes with electric mixer or potato masher. Mix in cream cheese until melted. Mix in remaining ingredients. Do not overbeat. Stir gently over low heat until heated through. Makes 4 servings.

Helpful hints and ideas for Wisconsin potatoes!

• Did you know you can use your leftover mashed potatoes for a unique and tasty crust for quiche? Just press potatoes into the pie pan, brush with melted butter and cook at a high temperature for 20 minutes.
• When baking potatoes, DON'T wrap them with foil! The foil will trap the steam and create excess moisture and cause a soggy, mealy potato.
• When storing potatoes, DON'T refrigerate them. This will turn the starches in the potato to sugar. Instead, store them in a cool, dark and well-ventilated place.
• Try Wisconsin Baby Bakers for your next side dish or when you need some new appetizer ideas! These miniature baby russets are quick, easy, tender and tasty!

Visit their web site for Baby Baker information, helpful hints and recipe ideas from Wisconsin potato producers at: www.potatowis.org.

Pop-Up^® Timer Perfection

The Pop-Up Timer is the trademark for a highly technical device calibrated to determine exact temperatures of various meats and fish. In turkeys, the indicator is precisely positioned to assure that the bird will be cooked to the correct degree of doneness. A stainless steel spring inside a nylon tube releases when the surrounding meat has reached a predetermined temperature, forcing the

Timer to "pop" up. Pop-Up Timers are manufactured under strict quality control measures to be accurate and dependable to 1-2 degrees F.

For more information on Pop-Up Timers, the free brochure Preparation Perfection is available by calling Volk Enterprises at 800-860-8655. Or visit their Web site at www.volkenterprises.com where you will find additional recipes and cooking tips.

Apricot-Glazed Turkey With Herb Butter

The apricot glaze gives a wonderful sheen to the bird, and the herb butter adds moisture and subtle flavor.

1 cup apricot nectar
1 cup apricot preserves
2 Tbsp. minced fresh ginger root
1 Tbsp. honey
3/4 cup butter, unsalted, room temperature
3 Tbsp. chopped fresh sage
1/2 tsp. salt
1 tsp. ground black pepper
1 turkey (21 to 22 lbs.)
1 can (14 1/2 oz.) or more low-salt chicken broth
1 tsp. chopped fresh thyme or 1/2 tsp. dried
1/2 tsp. chopped fresh sage or 1/4 tsp. dried
1 can (14 1/2 oz.) chicken broth
Salt and ground black pepper, to taste

For Glaze: Combine apricot nectar, preserves, ginger root and honey in a small heavy saucepan, and bring to boil. Reduce heat to medium-low, and simmer until reduced to 1 1/4 cups, about 15 minutes.

For Herb Butter: Blend 3/4 cup room temperature unsalted butter, 3 tablespoons chopped fresh sage, salt and pepper in small bowl. Set aside.

1. Preheat oven to 400 degrees F.
2. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper.
3. Place turkey on rack, and set in large roasting pan. Slide hand under skin of turkey breast to loosen skin.
4. Spread half of herb butter over breast under skin. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
5. Roast turkey for 1/2 hour. Reduce oven temperature to 325Á F. Roast turkey another 1 1/2 hours, basting occasionally with pan drippings. (Add chicken broth to pan if pan drippings evaporate.)
6. Tent turkey with heavy-duty foil; roast 1 hour, brushing hot glaze over turkey.
7. Remove foil; roast another 1/2 hour. Turkey is done when colorful buttonhead of Timer "pops" up.
8. Place turkey on platter; tent with foil. Let stand 1/2 hour before carving.