Teresa's Cathedral in Hamilton.

The 11 a.m. service will feature the Governor, Thorold Masefield, Deputy Premier Eugene Cox and US Consul General Lawrence D. Owen reading selected texts.

All are invited to attend and guest are requested to be seated by 10.45 a.m.

If you cannot attend the service, you can still mark the occasion with a traditional Thanksgiving turkey dinner -- here are a few recipes: TURKEY WITH CRANBERRY STUFFING 4 servings (with about 2 tablespoons sauce each) The perfect lower-fat Thanksgiving dish for a small group or any meal. You won't miss all of the usual added butter in stuffing in the tart cranberry stuffing.

2 turkey breast tenderloins (1 to 1 1 pounds) 1 cup coarsely chopped cranberries 2 tablespoons packed brown sugar 1 1 cups soft bread cubes 2 tablespoon sliced green onions 1 teaspoon grated orange peel 2 tablespoons orange juice 1 teaspoon salt 1 teaspoon ground nutmeg Nutmeg-Orange Sauce (below) HEAT oven to 400 degree. Spray square pan, 9x9x2 inches, with nonstick cooking spray. Cut pocket lengthwise in each turkey breast tenderloin to within 1 inch of ends.

Mix cranberries and brown sugar in medium bowl. Stir in remaining ingredients except Nutmeg-Orange Sauce. Spoon into pockets in turkey; secure with toothpicks. Place in pan.

Cover and bake 40 to 45 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut. Prepare Nutmeg-Orange Sauce. Serve with turkey.

NUTMEG-ORANGE SAUCE 1 tablespoon cornstarch 1 teaspoon ground nutmeg Dash of salt 1 cup orange juice MIX cornstarch, nutmeg and salt in 1 1 -quart saucepan. Gradually stir in orange juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Recipe from Betty Crocker's New Low-Fat Low-Cholesterol Cookbook.

*** POTATOES SUPREME 6 medium potatoes, peeled salt 1 cup butter or margarine, melted 2 cups Cheddar cheese, shredded 1 cup green onions, chopped 1 pint sour cream 1 teaspoon pepper 1 teaspoon salt COOK potatoes in small amount of boiling salted water until tender. Drain and refrigerate overnight (covered).

Next day, grate potatoes coarsely. Mix with remaining ingredients. Put in a greased shallow 1 1 quart baking dish. Bake at 350 degrees for 35 minutes.

Serves 6.

Note: This is excellent cold as well as hot, and freezes well.

*** CREAMY POTATO BAKE 6 servings instant mashed potatoes 1 (4 ounce) carton whipped cream cheese 1 egg, beaten 2 tablespoons green onion, finely chopped 1 tablespoon parsley, snipped finely 1 tablespoon butter or margarine Dash of paprika PREPARE instant mashed potatoes according to package instructions for a serving for 6 (omit butter). And whipped cream cheese and beat well. Stir in egg, green onion and parsley. Blend well.

Transfer to a well-greased 1 quart baking dish. Dot with butter or margarine and sprinkle with paprika. Bake at 400 degrees for 30 minutes. Serves 6.

Recipes from International Cooking in Bermuda.

*** CANDIED SWEET POTATOES 4 medium-sized sweet potatoes 1 pound dark brown sugar Generous 1 pint (U.S. 3 cup) water 1 ounce butter Strained juice 1 lime Pinch grated nutmeg Pinch powdered allspice COOK potatoes in boiling water for about 20-30 minutes, drain, peel and slice them. Mix the sugar with the water, stir and add the butter, lime juice, nutmeg and allspice. Bring to the boil, stirring until the syrup begins to thicken.

Add the potato slices and cook for a further 5 minutes.

Recipe from Tropical Island Cooking.

*** TURKEY WITH FRUIT STUFFING A refreshing change and an excellent buffet dish.

2 boneless half turkey breasts 1 10-ounce package pitted dates 1 16-ounce package dried apricot halves 1 cup walnut pieces 2 cups water 1 teaspoon ground cinnamon 1 teaspoon ground black pepper 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves CUT 3 parallel, lengthwise, 1-inch deep slits in each turkey breast half.

Place turkey breast halves flat in a buttered roasting pan.

Cut dates in thirds. Cut apricot halves in fourths. Combine dates, apricots and remaining ingredients in saucepan. Heat, stirring constantly. Simmer 2 minutes, stirring. Cool slightly.

Fill slits in turkey with fruit mixture. Cook in 325 degrees F. oven 2 hours.

Cut each breast half in 6 slices. Makes 12 generous servings.

*** BAKE STUFFED SWEET POTATOES 6 medium-size sweet potatoes (2 1 x 5 inches) 1 cup butter 1 tablespoon instant minced onion 1 teaspoon Bon Appetit 1 teaspoon ground ginger 1 teaspoon ground white pepper Dash ground allspice 1 cup imitation bacon chips BAKE sweet potatoes in 375 degrees F. oven 1 hour or until well cooked. Cut skin off the tops of potatoes. Scoop out flesh, leaving a thin layer all around to support the skins in 4 of the shells.

Beat potatoes with butter and next 5 ingredients. Beat until smooth. Stir in bacon chips. Spoon into 4 of the potato shells. Bake in 350 degrees F. oven 20 minutes. Sprinkle with additional bacon chips, if desired.

Makes 4 servings, 1 stuffed potato each.

MICROWAVE DIRECTIONS Use same ingredient. Prick sweet potatoes over entire surface, using tines of a fork. Place in a circular pattern on the microwave oven floor.

Micro-cook, uncovered, on High 16 or 18 minutes, rotating potatoes every 4 minutes. Let stand 8 minutes. Cut skin off the tops of potatoes. Scoop out flesh, leaving a think layer all around to support the skins in 4 of the shells.

Beat potato with butter and next 5 minutes ingredients. Bet until smooth. Stir in bacon chips. Spoon into 4 of the potato shells. Arrange stuffed potatoes in a microwavable 10-inch pie plate. Micro-cook, uncovered, on 50% power (Medium) 4 to 6 minutes or until heated through. Sprinkle with more bacon chips, if desired.

*** SPECIAL PUMPKIN PIE Pastry for one-crust pie shell, 9-inch 2 eggs 1 16-ounce can pumpkin (2 cups) 1 cup brown sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon salt 1 13-ounce can evaporated milk Spliced Pecan Topping (recipe below) Sliced Whipped Cream (recipe below) LINE a 9-inch pie plate with pastry. Beat eggs until light. Stir in pumpkin.

Combine brown sugar with spices and salt. Stir into pumpkin mixture.

Gradually stir in evaporated milk. Pour into pastry shell. Bake in 450 degrees F. oven 15 minutes. Reduce temperature to 350 degrees and bake 40 minutes longer, Cool, Sprinkle with Spiced Pecan Topping and decorate with spoonfuls of Spiced Whipped Cream.

Spiced Pecan Topping: In large heavy skillet, mix 2 tablespoon brown sugar and 2 tablespoons butter with 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and dash of ground cloves. Heat, stirring, until sugar begins to melt. Quickly stir in 1 cup coarsely chopped pecans. Stir to coat nuts evenly with sugar.

Cool.

Spiced Whipped Cream: Combine 1 cup whipping cream and 6 tablespoons confectioners' sugar. Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and 1 teaspoon ground cloves. Beat cream mixture until stiff. Stir in 1 teaspoon pure Vanilla Extract.

Recipes from 100 Best Recipes for 100 years from McCormick.