A sensibly grand Thanksgiving feast - menu for a roast turkey dinner - includes side-dish recipes - Holiday Entertaining special section

Sunset, Nov, 1991

Abundance is the hallmark of Thanksgiving, and this menu carries on the tradition in a generous spirit. In keeping with other recipes throughout this holiday bonus section, many of the ones in this menu are low in fat (but don't taste like it), and most have make-ahead steps. So, with the joy of feasting comes the pleasure of knowing you're enjoying better balance, in both nutrition and time, during the holidays.

A GRAND THANKSGIVING FEAST FOR 10 TO 12

Red or White Belgian Endive with smoked Salmon and Mustard Sauce Buttered Toast Triangles Roast Turkey (page 188) Giblet Gravy Cranberry Chipotle Relish Steamed Mini-pumpkins with Fresh Raising Chutney (page 176) Red Bell Peppers and Caper Rice (page 176) Green Beans and Butter-browned Onions Wild Rice with Aromatics (page 184) Fila-wrapped Rum Cake Bundles (page 204) Chardonnay Sparkling Apple Juice

Red or White Belgian Endive

with Smoked Salmon

and Mustard Sauce

3 heads (about 3/4 to 1 lb. total) red or white Belgian endive, rinsed and crisped About 3/4 pound thinly sliced smoked salmon Mustard sauce (recipe follows) About 3 tablespoons drained canned capers

Break outer leaves from endive and arrange on each of 10 to 12 salad plates (reserve small leaves for other uses). Drape salmon slices equally over endive. Mound mustard sauce equally onto salmon; sprinkle with capers. Makes 10 to 12 servings.

Per serving: 11 cal.; 5.5 g protein; 8.2 g fat (1 g sat.); 4.2 g carbo.; 730 mg sodium; 6.5 mg chol.

Mustard sauce. In a bowl, mix 3/4 cup Dijon mustard, 1/3 cup salad oil, 1 tablespoon white wine vinegar, 1 tablespoon firmly packed brown sugar, and 1 tablespoon dried dill weed. If made ahead, cover and chill up to 1 week. Makes about 1 1/4 cups.

Cranberry Chipotle Relish

1 dried chipotle chile, about 2 1/2 inches long, rinsed; or 1 fresh jalapeno chili, minced, stemmed, seeded, and minced 1 small (5 oz.) orange or tangerine, rinsed 3 cups (12 oz.) fresh or frozen cranberries, rinsed 1/2 cup packed fresh cilantro (coriander) 1 tablespoon chopped fresh ginger 2 tablespoons lime juice 2 tablespoons sugar 2 tablespoons orange-flavor liqueur 2 tablespoons tequila Salt Cilantro sprigs and lime slices

Remove and discard stems and seeds from chipotle. Break chili into a food processor. Cut orange (with peel) into chunks; discard seeds.

Put orange, cranberries, the 1/2 cup cilantro, and ginger into processor; whirl until finely chopped (or grind ingredients with a food chopper). Add lime juice, sugar, liqueur, tequila, and salt to taste. Serve, or cover and chill up to 1 week. Garnish with cilantro sprigs and lime slices. Makes about 2 2/3 cups.

Per tablespoons: 12 ca.; 0.1 g protein; 0 g fat; 2.4 g carbo.; 0.3 mg sodium; 0 mg chol.