Time to talk a little turkey! First of all, the helpful folks at The Butterball Turkey Talk Line (1-800-BUTTERBALL) are sitting by their phones ready to answer your questions from now until the end of December.

According to their website, “no question is too tough for the turkey talkers,” so if you're stuck, give them a call or email them at talkline@butterball.com.

The most frequently asked question I receive in regard to Thanksgiving is: "How do I decide what size turkey to buy? And I want to be sure and have leftovers for sandwiches."

Here's an easy chart that might be another one of those "tape to the inside of your cabinet door":

For birds less than 16 pounds, allow at least 1 pound of turkey per person. For turkeys over 16 pounds, you should figure a bit less since there's more meat in proportion to bone. If you want plenty for second helpings and leftovers, allow another 1/2 pound per person.

TURKEY WEIGHT        AVERAGE        AMPLE SERVINGS

(IN POUNDS)            SERVINGS         WITH LEFTOVERS

14                             14                              9

16                             16                             10

18                             20                             12

20                             22                             14

24                             26                             17

And just how many calories is that turkey contributing to our holiday meal? Well, it depends on your personal preference for which part of the bird you eat. Here's how it goes in our family:

Cousin Cordelia AKA "The Watchful Waistline Woman" says she'll have just 6 ounces of white breast meat (please weigh it for accuracy), sliced thin and please remove the skin so I can consume exactly 230 calories and 1 gram of fat.

Brother-in-law Bill AKA "Show Me Some Leg" demands that big ole' drumstick on his plate and doesn't care a whit about the 442 calories or the 14 grams of fat.

The chef du jour AKA "ME" is known to snatch a piece or 3 or 5 of that perfectly crooked, crispy, skin when nobody is watching but oh my, 125 calories per OUNCE plus 11 grams of fat means loosen the apron ties a bit.

Auntie Jane AKA "The No Holds Barred Party Girl" wants the same as Cousin Cordelia but definitely with the skin ON it because after all, what's 30 extra calories and 4 more grams of fat when it's Thanksgiving?

Grandpa Jim AKA "The Winger" wants that golden brown wing with all that crispy, more skin-than-meat deal, and 261 calories with 12 grams of fat be damned.

Sister Victoria AKA "Love Thighs — Mine and The Bird's" goes right for that rich, tender dark meat with the skin and enjoys every one of the 310 calories and 12 grams of fat.

Oops, no more family secrets!

Just a quick reminder before I introduce you to this week's delicious recipes for side dishes to accompany the star of the holiday table. Don't forget to send me your favorite holiday recipe — you know, the one that make double of triple of and still worry that there won't be enough? It can be for an hors d'oeuvre, a special cocktail, a side dish or a dessert.

Share a little bit of the history of the recipe and pass it along and watch for a special What's Cooking on Dec. 4. Please send it along to me ASAP. Contact information is included at the end of What's Cooking every week and deadline is Nov. 22, please. Hurry!

 SAUSAGE AND APRICOT DRESSING

2 lb. mild pork sausage (I used Jimmy Dean bulk breakfast sausage)

2 large leeks, trimmed, rinsed well and chopped

1 stalk celery, chopped

12 oz. dried apricot halves, cut into quarters

1-1/2 cups dry white wine

1-1/2 tsp. Bells poultry seasoning

3 cups reduced sodium chicken stock

10 to 12 cups coarse bread-crumbs

Salt and freshly ground black pepper to taste

Cook sausage in a Dutch oven set over medium high heat, breaking the meat up with a wooden spoon. When cooked through, add leeks and celery; cook 3 minutes, stirring often. Add the apricots and wine; reduce heat to low and simmer until the liquid is absorbed. Add Bell's seasoning and chicken stock and bring up to a simmer. Stir in bread crumbs until they absorb all the liquid. Season to taste with salt and pepper. Place in a buttered 13 by 9 by 2-inch bak­ing dish* and bake in a preheated 325 F oven for 30-35 minutes or until slightly crisp and brown on top. For moister dress­ing, add more stock and cover when baking. Yield: 10-12 servings.

*If you really like the crunchy edges of the baked stuffing, try baking individual portions in greased muffin tins.

 BRUSSELS SPROUTS WITH CHESTNUTS AND BACON

3 lbs. Brussels sprouts, cleaned and halved lengthwise

6 slices thick-cut bacon, finely diced

4 Tbsp. unsalted butter

20 peeled whole chestnuts, coarsely chopped*

Salt and freshly ground black pepper

1/2 cup turkey stock

Cook Brussels sprouts in boiling salted water for 5-7 minutes or until crisp tender. Drain and set aside.

Meanwhile, cook bacon in a large skillet set over medium heat for 5-6 minutes or until crispy. Add butter and stir 1 minute. Add Brussels sprouts and cook (still medium heat) 5 minutes or until golden brown. Add the chestnuts and the turkey stock and simmer over low heat until hot. Season to taste with salt and pepper. Yield: 8 servings.

*You can usually find vacuum-packed chestnuts all ready to use, especially around the holidays. If not, you can easily prepare them yourself. Use a sharp knife to cut a slit all the way around each shell and place them on a rimmed sheet pan in a preheated 350 F oven. Roast for 30-35 minutes and the shells with separate. While they are still hot, remove and discard the shell and paper-like skin.

CARROT SOUFFLÉ

2 lbs. carrots, peeled and sliced into 1/2-inch rounds

1 tsp. salt, divided use

1 cup whole milk, slightly warmed

1 cup Saltine cracker crumbs

3/4 cup grated sharp cheddar cheese

1/3 cup grated onion

1 Tbsp. unsalted butter, room temperature

1/8 tsp. cayenne

3 large eggs

Place carrots in a saucepan and cover with an inch of water; add 1/2 tsp. salt. Bring to a boil; cook 8-10 minutes or until the carrots are tender. Strain; puree carrots in food processor and transfer puree to a large bowl. Slowly add the milk, a little at a time, whisking after each addition. Stir in cracker crumbs, cheese, onion, butter, remaining 1/2 tsp. salt and cayenne. Set aside.

Crack eggs into a separate bowl; beat with whisk until frothy and well combined. Add to carrot mixture whisking to blend. Pour into a 2 quart baking dish coated with non-stick cooking spray and bake in a preheated 350 F oven 40-45 minutes or until puffed up a bit (it doesn't get real puffy like a cheese soufflé) and golden brown. Yield: 8 servings.

 CRANBERRY-RASPBERRY RING

1 box (3 oz.) raspberry Jell-O

1 box (3 oz.) lemon Jell-O

1-1/4 cups boiling water

1 pkg. (10 oz.) frozen raspberries

1 jar (14 oz.) cranberry orange relish

1 cup 7-UP or other lemon-lime flavored carbonated beverage

Grapes, fresh raspberries, orange segments, fresh mint leaves for garnish

Combine both flavors of Jell-O with the boiling water stirring until dissolved. Stir in frozen raspberries, breaking up large clumps. Add cranberry-orange relish and mix well. Slow pour in 7-UP and stir gently. Pour into a 6 cup ring mold; chill until firm. Un-mold onto a serving plate and fill center with fresh fruits, if desired. Yield: 8-10 servings