Take one plump turkey, a green bean casserole, a dish of stuffing, a pan of rolls and a pumpkin pie, and what do you get? You get more than one oven—and one cook—can handle. This year, call on your slow cooker to help you juggle hectic holiday meals with sensational side dishes like these.

SLOW COOKER VEGGIE SIDE DISHES

Orange-Spiked Carrots Braised in White Wine

Lightly spray a 3 ½- to 4-quart slow cooker with nonstick cooking spray. Peel 14 to 16 large carrots and slice crosswise into ½-inch thick rounds. Transfer carrots to prepared slow cooker. Add 2 tablespoons melted butter and 2 teaspoons finely grated orange zest; stir well. Cover and cook on high heat for 60 minutes. Add ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 1 teaspoon brown sugar, ½ cup dry white wine and 2 tablespoons freshly squeezed orange juice. Cover and cook on low heat for 3 ½ to 4 hours, or on high heat for 1 ½ to 2 hours, or until carrots are tender. Makes 8 servings.

Buttery Corn with Roasted Red Peppers

Combine 2 cups milk and 2 (0.9- to 1.25-ounce) envelopes hollandaise sauce mix in a small bowl; mix well and set aside. Drain and chop 1 (12-ounce) jar of roasted red peppers; set aside. Combine 3 (10-ounce) packages frozen whole kernel corn* in light butter sauce, 2 tablespoons chopped green onion, the reserved roasted red peppers and the reserved milk mixture in a 3 ½- to 4-quart slow cooker; stir to combine. Cover and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. Makes 8 servings.

* Do not thaw frozen vegetables.

Braised Butternut Squash

Lightly spray a 3 ½-quart slow cooker with nonstick cooking spray. Melt 1 tablespoon butter in a skillet over medium heat. Add ½ cup chopped onion and 2 cloves minced garlic. Cook, while stirring, for 2 or 3 minutes, or until onions are golden. Transfer mixture to slow cooker. Add 8 cups peeled butternut squash cut into 1-inch cubes, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Mix well. Cover and cook on low setting for 6 hours or on high setting for 3 hours, or until squash is very tender. Garnish with chopped fresh thyme. Makes 6 servings.

Pair with Cranberry-Apricot Stuffed Turkey Breast