When the leaves start turning, it’s turkey time at our house. We use maple-sage brine to help brown the bird and make the meat incredibly juicy. —Kim Forni, Laconia, New Hampshire

These ground turkey stuffed peppers are a nice change of pace from traditional ground beef and rice peppers. Lean ground turkey gives the peppers a light feel without sacrificing flavor.

If you’ve never made a baked turkey wings recipe, this version is the perfect way to start. Turkey wings look like giant chicken wings, and they’re rich with tender, flavorful meat.

Well-seasoned turkey legs and tender veggies make an ideal dinner for a crisp fall day. And the recipe couldn't be easier! —Rick and Vegas Pearson, Cadillac, Michigan

I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii

It takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, healthy meal. —Betty Rabe, Mahtomedi, Minnesota

My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania

We gave the traditional dish a makeover with this healthy lasagna recipe. It tastes just as good as the original, with a rich homemade meat sauce and plenty of cheese.

Field editor Ruth Peterson of Jenison, Michigan uses leftover turkey for her fast-to-fix chop suey. Canned bean sprouts and water chestnuts add a nice crunch to the mix.