Slices of this pretty sandwich make any casual get-together more special. Add or change ingredients to your taste. —Peggy Woodward, Shullsburg, Wisconsin

This no-fuss, no-bread riff on a classic is perfect during tomato season. Make it for lunch or pair it with pasta salad for a light dinner. —Taste of Home Test Kitchen

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