Enjoy an Eastern European-Style Thanksgiving Dinner

Turkey is very popular in Eastern Europe. In Poland, young hens are used because they are more tender than toms. But in the West, where toms are bred for tenderness, this recipe will work for a larger bird also.

Raisin-almond stuffing is great with any roasted meat -- chicken, turkey, lamb, pork and game. Unlike traditional American stuffing, this version has no celery or onions.

Rutabagas and potatoes are two favorite vegetables among Poles because they overwinter so well and winters can be very harsh in Poland. Here they are cooked in chicken stock and mashed with as much butter as your diet will allow.

Common root vegetables include potatoes, onions, garlic, carrots and beets. Their not-so-glamorous, but equally delicious, cousins include turnips, rutabagas, parsnips, and celeriac (celery root), and they show up on most Eastern European tables in late fall and winter.

This cranberry sauce is less gelatinous than its American cousin, and it gets a little zip from grainy brown mustard. If you like, add a jigger of red wine but, since this is a no-cook sauce, the alcohol won't cook out. Make two versions -- adult- and kid-friendly!

This creamy side dish combines pumpkin, onion, sour cream and dill. It's not something you see everyday. Polish pumpkins are naturally very sweet. If yours is on the bland side, add a little sugar to brighten the flavor.

Polish potato bread is firm enough to accommodate sandwiches made of leftover turkey AND cranberry sauce without falling apart. And its flavor won't compete with the meat the way rye bread would.

Go to any Polish restaurant and, along with cheesecake and kolaczki, you will find some type of apple cake on the menu. This is how my family likes it. I think you will, too.

You can say na zdrowie! as you lift your glass to toast your guests with this refreshing cordial that packs a kick.