Planning ahead is one of the easiest ways to avoid becoming overloaded during the hectic holiday season. To help families take some of the stress out of preparing a Thanksgiving feast, we're switching up the column a bit this week to share with you some of our favorite make-ahead holiday dishes. We're even sharing them a week ahead of time so you have plenty of time to plan on spending more time with your family, instead of preparing food, this Thanksgiving.

For a festive family feast that's relatively stress-free, plan on Maple Roasted Turkey with Stuffed Squash with Bulgur and Feta and Maple-Pumpkin Custards with Crystallized Ginger. Both the squash and the custard can be made in advance, leaving you with plenty of time for the turkey.

Other recipes this week can be made in advance as appetizers, like Spinach Balls and Caramelized Apples with Toasted Walnut Brie or additional side dishes for your turkey dinner like Triple Cranberry Sauce or Thanksgiving Giblet Gravy. Register for free at MealsMatter.org to add these and other healthy recipes to your own personalized meal plan and shopping list.

"Family Meals Matter" features recipes selected by registered dietitians from the thousands of user-contributed recipes available at our free online nutrition and meal-planning website, Meals Matter (www.mealsmatter.org), sponsored by Dairy Council of California.

FEATURED FAMILY MEAL

Maple Roasted Turkey

Turkey glaze

1/2 stick butter

1/2 cup, plus 2 tablespoons pure maple syrup

1/2 cup fresh lemon juice

2 teaspoons finely grated lemon zest

1 tablespoon coarsely ground pepper and salt to taste

Turkey marinade

1 cup fresh lemon juice

3/4 cup pure maple syrup

1/4 cup vegetable oil

6 medium shallots, thinly sliced

6 cloves garlic, thinly sliced

4 fresh thyme sprigs

Fresh sage

Lemon zest

2 teaspoons freshly ground black pepper

12 to 14 pound fresh turkey, neck removed

3 medium onions, cut into 1-inch pieces

3 medium celery ribs, cut into 1/2 inch pieces

To make glaze:

In a food processor, combine the butter, maple syrup, lemon juice, the lemon zest, pepper and salt. Process until well blended and transfer to a bowl (the maple glaze can be made in advance and refrigerated, bring to room temperature before using).

Marinate the turkey for 24 hours before cooking.

To marinate:

1. Combine the lemon juice, maple syrup, oil, shallots, garlic, thyme, sage leaves, lemon zest, and pepper in a small bowl and mix well.

2. Place the turkey in a large sturdy 2-gallon plastic bag. Pour the marinade over the turkey and squeeze out as much air as possible and seal the bag. Distribute the marinade evenly over and inside the turkey. Set the turkey breast side down in the refrigerator and marinate for 24 hours, turning occasionally.

3. Preheat the oven to 450 degrees. Position the rack near the bottom of the oven.

4. With a spoon wipe off the shallots and garlic from the turkey. Strain the marinade into a bowl and set the herbs, garlic and shallots aside separately.

5. Using your fingers, carefully loosen the turkey skin over the breast and thighs. Rub all but 3 tablespoons of the softened maple glaze under the breast and thigh skin, patting gently to spread the glaze.

6. Put one third each of the diced onions and celery in the cavity. Tie the legs together with kitchen string and set the turkey, breast side up, on a rack in a large roasting pan.

7. Brush the breast and thigh with the remaining maple glaze and roast for 30 minutes, basting twice. The skin may appear dark in patches because the maple syrup in the marinade caramelizes as the turkey cooks; cover the turkey loosely with foil to keep the skin from burning.

8. Lower the oven temperature to 350 degrees. Spread the remaining onions and celery around the turkey and continue to roast for 1-1/2 hours longer or until an instant read thermometer inserted in the thickest part of the breast just above the joint reaches 165 degrees and the juices run clear.

9. During the last 30 minutes, add the reserve shallots, garlic, and herbs to the pan, remove the foil from the turkey and brush twice with the maple glaze.

10. Transfer the turkey to a carving board. Remove the whole legs from the turkey, cutting them off at the hip. Cut the wings from the breast.

11. Return the legs and wings to the pan and roast for about 30 minutes longer until an instant read thermometer reaches 180 degrees and the juices run clear. Meanwhile cover the breast with foil.

Stuffed Squash with Bulgur and Feta

4 large summer squash (about 8 ounces each)

2 tablespoons olive oil

1 small onion, finely chopped

1/2 cup sliced almonds

3/4 cup bulgur wheat

2 cups water

8 ounces feta cheese, crumbled

Coarse salt and ground pepper to taste

Lemon wedges, for serving

1. Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium head until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Maple-Pumpkin Custard with Crystallized Ginger

1 1/2 cup 1-percent lowfat milk

4 large eggs

3/4 cup maple syrup, preferably grade B dark amber

3/4 cup canned unseasoned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3 tablespoon whipped cream

1/4 cup chopped crystallized ginger

1. Preheat oven to 325 F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.

2. Heat milk a small saucepan over low heat until barely steaming but not boiling.

3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.

4. Divide the mixture among six 6-oz (3/4 cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, for 45 to 50 minutes, or until custards are just set but still quiver in the center when shaken. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.

5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger.

SHOPPING LIST (Includes ingredients to make at least four servings of each Featured Family Meal recipe)

MAPLE ROASTED TURKEY

1/2 stick butter

1 1/2 cups plus 2 tablespoons pure maple syrup

1 1/2 cups fresh lemon juice

3 teaspoons finely grated lemon zest

2 tablespoons coarsely ground pepper and salt to taste

1/4 cup vegetable oil

6 medium shallots, thinly sliced

6 cloves garlic, thinly sliced

4 fresh thyme sprigs

Fresh sage

12 to 14 pound fresh turkey, neck removed

3 medium onions, cut into 1-inch pieces

3 medium celery ribs, cut into one-half inch pieces

STUFFED SQUASH WITH BULGUR AND FETA

4 large summer squash (about 8 ounces each)

2 tablespoons olive oil

1 small onion, finely chopped

1/2 cup sliced almonds

3/4 cup bulgur wheat

8 ounces Feta cheese, crumbled

Coarse salt and ground pepper to taste

Lemon wedges, for serving

MAPLE-PUMPKIN CUSTARD WITH CRYSTALLIZED GINGER

1 1/2 cups 1 percent low-fat milk

4 large eggs

3/4 cup maple syrup, preferably grade B dark amber

3/4 cup canned unseasoned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3 tablespoons whipped cream

1/4 cup chopped crystallized ginger

ADDITIONAL RECIPE LINKS

Spinach Balls

http://www.mealsmatter.org/recipes-meals/recipe/7044

Caramelized Apple with Toasted Walnut Brie

http://www.mealsmatter.org/recipes-meals/recipe/35735

Triple Cranberry Sauce

http://www.mealsmatter.org/recipes-meals/recipe/12147

Thanksgiving Giblet Gravy

http://www.mealsmatter.org/recipes-meals/recipe/11878

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For more healthy meal planning made simple, go to www.mealsmatter.org