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| Thanksgiving Recipes Pumpkin Pie Crunch, from Southern Living, serves 12
Vegetable oil spray 15 ounces canned pumpkin 12 ounces evaporated milk 3 large eggs 1 1/4 cups sugar 4 teaspoons pumpkin pie spice 1/2 teaspoon salt 19 ounces yellow cake mix 1 cup chopped pecans 3/4 cups shortening, butter flavored, melted Whipped cream, sweetened
Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan. Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.
Bake at 350º for 40 to 45 minutes or until golden. Let cool 2 hours or until completely cool. Serve with sweetened whipped cream.
Bourbon Butter Pecan Yams, serves 8-10
5 lb yams, peeled and cut into ½ inch half-moon slices 2 tbsp olive oil pinch of salt 2 tbsp butter 2 tbsp brown sugar ¼ cup pecan pieces 2 tsp orange zest 2 tsp fresh orange juice 2 tsp bourbon In a large skillet, combine yams, olive oil and salt. Cook on medium heat for 4-5 minutes. Add remaining ingredients and toss to combine well. Cover and cook on low heat for 12-15 minutes, stirring once or twice to prevent sticking. Sage, Sausage and Apple Dressing, serves 8-10
16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted
2 eggs, beaten Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
Herb Roasted Turkey with Port Wine Gravy, serves 10-12
14-16 lb turkey ½ tsp salt ¼ tsp ground pepper 2 tbsp fresh thyme, chopped 3 tbsp fresh sage, chopped 3 tbsp fresh parsley, chopped 2 tbsp fresh rosemary, chopped 4 tbsp sweet butter, melted 2 tbsp olive oil 1 large orange, quartered 2 large lemons, quartered 1 Golden Delicious apple, cut into 1 inch wedges 6 cups low-sodium chicken broth Set oven rack to lowest position. Preheat oven to 425°F. Rinse turkey inside and out. Set aside. In a mixing bowl, combine salt, pepper, herbs, butter and olive oil. Gently lift up the skin of the turkey and slide half of the herb mixture between skin and meat. Rub remainder of herb mixture over exterior of skin. Place orange, lemon and apple pieces in turkey cavity. Place turkey in roasting pan. Tie the legs together and tuck the wings under. Roast the turkey for 45 minutes or until desired browness. Remove from the oven, baste with 2 cups of broth, add foil tent. Reduce heat to 350°F and return turkey to oven. Continue roasting, basting with 1 cup of broth every 60 minutes, until turkey reaches 175°-180°F in the thickest part of the thigh. Remove from the oven and let sit 30 minutes before carving. Port Wine Gravy with Mushrooms, serves 8
2 large shallots, minced 1 clove garlic, minced 2 cups port wine 1 cup chicken broth 2 tbsp all purpose flour ½ lb sliced mushrooms Salt and pepper Pour out all but 1 tbsp of the fat from the turkey roasting pan. Place the pan on 2 burners over low heat. Add shallots and garlic and cook 4-5 minutes. Raise heat to high and scrape bits off the bottom of the pan. In a medium-sized bowl, whisk together the wine, broth, and flour. Add broth mixture and mushrooms to pan and cook on medium-high heat for 5-7 minutes or until thickened. Taste for salt and pepper. Spoon the mushrooms into a gravy bowl, then strain the gravy into the bowl. Mix gently to combine mushrooms and gravy.
Cornbread Stuffing with Dried Cranberries, serves 10-12
2 8.5 oz boxes of corn muffin mix 3 tbsp olive oil 2 cups chopped onions 2 cups chopped celery 1 cup chopped carrots 2 tbsp chopped fresh sage 1 cup dried cranberries 1 cup chicken broth, plus extra salt and pepper Prepare corn muffin mix according to package directions and set aside to cool. When cool, cut into bite sized pieces and arrange on a baking sheet. Bake at 350°F for about 20 minutes, until pieces turn dry and slightly brown. Let cool. In a large nonstick skillet, combine olive oil, onions, celery, carrots and sage. Cook on medium heat for about 10 minutes. Add cranberries, broth, salt, pepper and cornbread cubes. Toss well to mix, adding extra broth if necessary. Cover and cook on low heat for about 20 minutes, checking after 10 minutes to see if more broth is needed. Sourdough Stuffing with Pears and Sausage, serves 12
8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
1 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper
Preheat oven to 425°. Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl. Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp. Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp. Maple-Roasted Turkey with Sage and Bacon, serves 12
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour 2 ½ cups chicken stock
1/2 lemon, juiced Preheat the oven to 350 degrees F and remove the top rack. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat. Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the turkey.
Cranberry Pumpkin Bread, from Taste of Home, serves 32
3 3/4 cups all-purpose flour 3 cups sugar 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon salt 4 eggs 15 ounces canned pumpkin, solid pack 1/2 cup vegetable oil 2 cups cranberries, fresh or frozen 1 cup chopped walnuts In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, beat the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
In into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp. Pumpkin Trifle, from Taste of Home, serves 18
1 package gingerbread mix, or spice cake mix, 15 oz 1 1/4 cups water 1 egg 4 cups skim milk 4 packages butterscotch pudding mix, instant, 1 oz each, sugar free 15 ounces canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 ounce Cool Whip Lite®, thawed
In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.
Gruyere Mashed Potatoes, from Taste of Home, serves 8
2 pounds potatoes -- peeled and cubed ½ cup sour cream 1/3 cup milk ¼ cup butter -- cubed ¼ cup gruyere cheese -- shredded ¼ cup chopped green onions ¼ cup minced chives 1 teaspoon minced garlic ½ teaspoon garlic salt ¼ teaspoon black pepper
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, mash potatoes with remaining ingredients. Herb-Roasted Turkey, from Taste of Home, serves 14
1 tablespoon dried sage 1 teaspoon dried thyme 1 teaspoon dried rosemary -- crushed 1 teaspoon seasoned salt ½ teaspoon black pepper 14 pounds turkey 2 tablespoons canola oil 1 tablespoon all-purpose flour 1 oven roasting bag 2 celery ribs -- sliced 1 medium onion -- sliced
In a small bowl, combine the first five ingredients. Pat turkey dry; brush with oil. Sprinkle herb mixture over skin of turkey. Skewer turkey openings; tie drumsticks together.
Place flour in oven bag and shake to coat. Place the bag in a roasting pan; add celery and onion. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
Bake at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy. Herb-Swirled Rolls, from Taste of Home, serves 12
1 pound frozen bread dough -- thawed 3 tablespoons butter -- melted 2 tablespoons minced chives 2 tablespoons dried parsley ½ teaspoon dried thyme ¼ teaspoon salt 1/8 teaspoon black pepper 1 egg 2 tablespoons water Sesame seeds
On a floured surface, roll dough into a 14-in. x 12-in. rectangle; brush with butter. Sprinkle with chives, parsley, dill, salt and pepper. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place cut side down in greased muffin cups. Cover and let rise until doubled, about 45 minutes. Combine egg and water; brush over tops. Sprinkle with seeds.
Bake at 375° for 12-15 minutes or until golden brown. Remove from pan to a wire rack to cool.
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