It's the day before Thanksgiving.

By now, a menu is planned, groceries are bought, preparation has begun.

Or maybe nothing has been done at all.

The economy this year has some thinking that a festive family meal may be out of their reach.

But, with just one $30 trip to the grocery store, a few minutes of preparation and 30 minutes of cooking time, you can serve gourmet dishes without even breaking a sweat.

On the menu this year? Apple-Rosemary Stuffing with Italian Turkey Sausage; Rosemary-Mushroom Gravy; Sweet Potato Dixie Bake; Cheesy Green Beans; Garlic Cheddar Pinwheels; and Pumpkin Spice Peach Pie or Chocolate Banana Cream Pie.

A few bowls, measuring spoons, saucepans, a cookie sheet and an oven set to 360 degrees is all you need to whip up a culinary feast.

No need to hurry. Dinner will be ready when you are.

GROCERY

1 box instant mashed sweet potatoes

1/2 cup pecans

1 package crescent rolls

1 package shredded sharp cheddar cheese

1 package Italian turkey sausage

1 apple

1 onion

2 stalks celery

1 (12-ounce) package unseasoned bread cubes

1 package precooked brown rice

1 can cream of mushroom soup

1 package frozen green beans

1 (4-ounce) package cream cheese

1 can peaches in light syrup

1 package mini graham cracker crusts

1 (8-ounce) tub of whipped topping or 1 package instant banana pudding

2 bananas

1 package chocolate mini graham cracker crusts

1 (8-ounce) tub of whipped topping

1 (16-ounce) can whole berry cranberry sauce

PANTRY

Brown sugar

Cinnamon

Salt

Pumpkin pie spice

Garlic salt

Pepper

Olive oil

Eggs

Garlic

Rosemary

Milk

Butter

Vanilla extract

Cornstarch

MENU

Apple-Rosemary Stuffing with Italian Turkey Sausage

Rosemary-Mushroom Gravy

Sweet Potato Dixie Bake

Cheesy Green Beans

Garlic Cheddar Pinwheels

Pumpkin Spice Peach Pie or Chocolate Banana Cream Pie

Sweet Potato Dixie Bake

I box instant mashed sweet potatoes

(Milk, water and butter according to package directions.)

2 beaten eggs

1/2 cup brown sugar

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup pecans

* Prepare potatoes according to package directions.

* Mix in eggs, brown sugar, cinnamon, salt and pecans.

* Pour into greased baking dish.

* Bake at 360 degrees for 25 minutes.

Garlic Cheddar Pinwheels

1 package crescent rolls

1/2 cup sharp cheddar cheese

1/2 teaspoon garlic salt

Black pepper

* Unroll crescent rolls on cookie sheet lined with foil and nonstick cooking spray.

* Seal seams together, until a solid rectangle of dough forms.

* Sprinkle dough with cheese, leaving 1 inch on one side clean.

* Top with garlic salt and pepper.

* Start with bottom of dough, and roll into a pinwheel, using 1-inch clean seam to seal dough.

* Slice into eight pieces.

* Spread out on greased cookie sheet.

* Set aside until ready to bake.

* Bake at 360 degrees for 11 minutes.

Cheesy Green Beans

1 package frozen French-cut style green beans

1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

Black pepper

1 (4-ounce) cream cheese

* Mix all ingredients except cream cheese in baking dish.

* Bake at 360 degrees for 20 minutes.

* Once beans are heated through, sporadically place cream cheese on top of beans.

* Put back into oven for five minutes, or until cheese is soft.

* Mix beans and cheese together.

Apple-Rosemary Stuffing with Italian Turkey Sausage

1 tablespoon olive oil

Fresh Italian turkey sausage

1/2 onion chopped

2 celery stalks, finely chopped

1 small apple, chopped

1 tablespoon fresh-chopped rosemary (dried can be substituted)

1 package precooked wild rice

1 (12-ounce) package unseasoned bread cubes

1 can cream of mushroom soup

2 cans turkey broth

* Take turkey sausage out of casings, and cut into 1-inches pieces.

* Brown in olive oil in a 5-quart saucepan on medium-high heat.

* Add onion, celery and rosemary, and cook through. (About 5 minutes.)

* In small saucepan, combine 1 can turkey broth and cream-of-mushroom soup. Bring to a simmer over medium-low heat.

* Add precooked rice and chopped apple to sausage and onion mixture. Reduce heat to low.

* Pour in half the bread cubes and mix thoroughly. Add other half of cubes.

* Pour in half of the soup mixture and fully combine.

* Use the other can of turkey broth to make stuffing as moist as you desire.

* Cover, keep on low heat until ready to serve.

Rosemary-Mushroom Gravy

* To soup mixture in small saucepan over medium-low heat, add 1 tablespoon chopped rosemary.

* Stir in 1 tablespoon corn starch mixed with 2 tablespoons turkey broth to thicken.

* Salt and pepper to taste.

Pumpkin Spice Peach Pie

1 can sliced peaches in light syrup

1/2 cup brown sugar

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

6 mini graham cracker crusts

Whipped topping

* Drain half the syrup from the can of peaches. Set aside.

* In small saucepan, add peaches, brown sugar, pumpkin pie spice and vanilla.

* Bring to a simmer over medium-low heat.

* Add 1 tablespoon corn starch to reserved peach juice.

* Once peaches have simmered for 3 minutes, slowly add syrup to thicken.

* Remove from heat and set aside.

* Once cool -- and right before serving -- divide mixture between the crusts.

* Top with whipped topping.

Chocolate Banana Cream Pie

1 box banana sugar-free pudding

2 cups cold milk

2 bananas

6 chocolate mini graham cracker crusts

1 (8-ounce) tub whipped topping

* Prepare pudding according to directions.

* Set aside in refrigerator for 2 minutes.

* Slice bananas.

* Line each crust with banana slices.

* Top with a spoonful of cold pudding.

* Place another layer of bananas, pudding and finally whipped topping.

* If on hand, grate a chocolate baking square over pies.

* Refrigerate until serving.