recipes, you're bound to get plenty of compliments: CRANBERRY CHUTNEY Tangy and spicy, with a bit of crunch from the walnuts and mellow sweetness from the dates -- a perfect accompaniment to turkey -- or even chicken, pork roast, or ham. Good on chicken sandwiches, too! 1 lb. cranberries, rinsed and drained 1 Granny Smith apple 1 cup chopped, pitted dates 1 cup chopped, toasted walnuts 3 cup chopped onion (about 1 med. onion) 2 cloves garlic, minced 1 to 1 tsp. minced ginger 1 cup sugar 1 cup cider vinegar 1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. ground allspice 1 tsp. salt PEEL, quartered, core and chop apple in 1 -inch dice, taking care to remove all seeds and hard matter after coring. Combine all ingredients in a large, non-reactive saucepan (stainless steel, enamelled, etc.). Bring slowly to a boil, stirring to dissolve the sugar. Turn heat down very low and simmer, uncovered, 30-35 minutes, stirring often to prevent burning. Let chutney cool -- it will thicken even more as it cools. If it is too thick for your taste, add a little water. Yield: about 3 cups.

, SHERRIED CHESTNUT STUFFING The combination of sherry, chestnuts, and cream is irresistible in this breadcrumb stuffing.

Depending on how much patience and cash you have, make the dish with either fresh chestnut, shelled, peeled and boiled (tedious but economical); whole, peeled, cooked chestnuts from a jar (easy but expensive); or reconstituted and boiled dried chestnuts (the middle ground). Please note that the stuffing is baked in the oven, not in the bird. It tastes better cooked that way.

3 cups coarsely chopped, cooked chestnuts 5 cups soft white breadcrumbs (about 15 oz. sliced white bread with crusts)* 1 cup (packed) minced Italian parsley 1 tsp. salt Fresh pepper 8 tbsps. (1 stick) butter 1 cup cream sherry 1 cup cream or half-and-half * To make breadcrumbs: use slightly stale bread, remove crusts and tear bread into small bits or large crumbs.

BUTTER a 11 quart baking dish. Pre-heat oven to 375 degrees F. (350 degrees F.

for ovenproof glass).

In a large bowl, combine chestnuts, breadcrumbs, parsley, salt and a grinding of pepper.

Melt butter with sherry and cream, stirring to blend. Pour butter mixture over chestnut mixture and toss well. Pack stuffing lightly into buttered baking dish and bake, uncovered, for 45 minutes. Yield: about 5 cups.