Tips: 3 cups leftover cooked Thanksgiving side vegetables can be used in place of the fresh vegetables. Recipe provided by Chef Michael Chiarello – June 2010.

“If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.”
( http://www.cooksillustrated.com/recipes/detail.asp?docid=16881&Extcode=L9MV1AB00 )

Kristin pointed me to this one; Vegetarian Times Issue: November 1, 2005 p.69

Per serving (about 7oz/210g-wt.): 310 calories (100 from fat), 11g total fat, 9g saturated fat, 10mg cholesterol, 230mg sodium, 49g total carbohydrate (5g dietary fiber, 23g sugar), 4g protei

“The glowing colors and the smooth texture of cooked winter squash are evocative of winter feasts, home and the holidays. These sturdy gourds have been around since long before the Pilgrims shared their first Thanksgiving with Native Americans. Squash is believed to have been eaten as long ago as 5,500 BC. The winter squash family boasts a bewildering number of varieties, from acorn to Hubbard, the most recognizable
of which is probably the pumpkin. But despite great differences in shape, size and the external color of their hard skins, most can be treated the same in the kitchen — baked, pureed, or as a component of soups and stews. Perhaps best of all is the rich nutritional value they have in common. Beta carotene, potassium and fiber are just some of their most notable assets. With a nutty and often sweet taste and a smooth texture, winter squash is good and good for you.”

For a single-crust pie or 4 to 6 tart shells.

This is the recipe that I use for all my pies.

“For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It’s best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.”

“The beans and garlic butter can be prepared up to 2 days in advance.”