Sometimes duty calls even on the holidays, but it doesn't stop these firelighters in Birmingham, Alabama, from cooking up a scrumptious Thanksgiving spread. Fireman Andrew Lewis shares his down-home recipes with us, and you'll want to add them to your files. Wherever you celebrate this year, make it special with good food and great companions. -NATALIE KELLY BROWN

Two-Alarm Deep-Fried Turkey

MAKES 10 TO 12 SERVINGS

PREP: 15 MIN., FRY: 45 MIN., STAND: 15 MIN.

You'll need about 3 to 4 gallons of oil to completely submerge your turkey. Make sure you don't overfill your turkey fryer.

2 Tbsp. kosher salt

1 Tbsp. salt-free spicy seasoning blend

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried crushed red pepper

1 (12- to 14-lb.) whole frozen turkey, thawed

2 Tbsp. vegetable oil

Peanut oil

1. Stir together first 5 ingredients.

2. Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without totally detaching skin; spread one-fourth salt mixture evenly underneath. Carefully replace skin. Sprinkle additional onefourth salt mixture inside cavity; rub into cavity. Sprinkle remaining salt mixture evenly on skin; rub into skin. Place turkey on fryer rod.

3. Pour peanut oil into a deep propane turkey fryer, pouring 10 to 12 inches below top of fryer. Heat to 300

4. Fry 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°. (Keep oil temperature between 300° to 325°.) Remove turkey from oil; drain and let stand 15 minutes before slicing.

Cranberry Compote

MAKES 3½ CUPS

PREP: 10 MINI., COOK: 12 MIN., COOL: 15 MINI.

2 (12-oz.) packages fresh cranberries

1¾ cups sugar

1 Tbsp. grated orange rind

¼ cup orange juice

2 Tbsp. orange liqueur

1 cinnamon stick

1 tsp. grated lemon rind

1 tsp. vanilla extract

½ tsp. freshly grated nutmeg

1. Stir together all ingredients in a heavy saucepan over medium-high heat; cook, stirring often, 5 to 7 minutes or until cranberry skins begin to split. Reduce to heat medium-low, and cook, stirring occasionally, 5 minutes or until thickened. Remove from heat, and let cool 15 minutes. Remove and discard cinnamon stick. Store mixture in an airtight container in refrigerator up to 1 week.

Classic Parmesan Scalloped Potatoes

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 20 MIN., BAKE: 30 MIN., STAND: 10 MIN.

¼ cup butter

2 lb. Yukon gold potatoes, peeled and thinly sliced

3 cups whipping cream

2 garlic cloves, chopped

1½ tsp. salt

¼ tsp. freshly ground pepper

¼ cup fresh flat-leaf parsley, chopped

½ cup (2 oz.) grated Parmesan cheese

1. Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.

2. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.

3. Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.

Cornbread Dressing

MAKES 8 TO 10 SERVINGS

PREP: 20 MIN., COOK: 10 MIN., BAKE: 30 MIN.

2 Tbsp. butter

2 Tbsp. olive oil

1 (8-oz.) package sliced fresh mushrooms

1 cup chopped celery

½ cup chopped green bell pepper

Andrew's Cornbread

1 cup half-and-half

½ cup firmly packed fresh flat-leaf parsley, chopped

½ cup melted butter

2 Tbsp. fresh sage, chopped

1 tsp. salt

½ tsp. pepper

2 large eggs, lightly beaten

½ tsp. chopped fresh rosemary (optional)

1½ cups chicken broth

1. Melt 2 Tbsp. butter with oil in a large skillet over medium heat; add mushrooms, celery, and bell pepper, and saute 8 to 10 minutes or until vegetables are tender.

2. Crumble cornbread into a large mixing bowl. Stir in mushroom mixture, half-and-half, and next 6 ingredients, and, if desired, rosemary. Add chicken broth, and gently stir until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Bake, covered, at 350° for 25 to 30 minutes or until golden.

Andrew's Cornbread:

MAKES 6 SERVINGS

PREP: 10 MIN., BAKE: 25 MIN., COOL: 5 MIN.

1 tsp. vegetable oil

2 cups self-rising yellow cornmeal

2 Tbsp. sugar

1 Tbsp. self-rising flour

½ tsp. salt

1 cup buttermilk

2 large eggs, lightly beaten

1 Tbsp. mayonnaise

1. Brush a 10-inch cast-iron skillet with oil, and heat in a 425° oven 5 minutes.

2. Stir together cornmeal and next 3 ingredients in a large mixing bowl. Stir in buttermilk, eggs, and mayonnaise, stirring just until blended. Pour batter into hot skillet.

3. Bake at 425° for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Remove to a wire rack, and cool 5 minutes.

Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting

MAKES 2 DOZEN

PREP: 15 MIN., BAKE: 40 MIN., COOL: 1 HR.

1 cup coarsely chopped pecans

2 cups sugar

1 cup butter, softened

4 large eggs

1 (16-oz.) can mashed sweet potatoes

2/3 cup orange juice

1 tsp. vanilla extract

3 cups all-purpose flour

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. baking soda

½ tsp. ground nutmeg

¼ tsp. salt

Cream Cheese Frosting

Garnish: coarsely chopped pecans

1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.

3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.

Cream Cheese Frosting:

MAKES ABOUT 2 CUPS

PREP: 10MIN.

½ cup butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 tsp. vanilla extract

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed just until blended; stir in vanilla.

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