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Thanksgiving Recipe Collection

Whether you're feeding two or a crowd, our best Thanksgiving recipes will certainly please

Produced by Julianne Hilmes
  • Peter Krumhardt

    Our collection of Thanksgiving recipes is here to help make planning your meal a breeze. Scroll through them all, or click below to head to a particular section and find just what you need.

    Starters

    Sides

    Entrees

    Dessert

  • Peter Krumhardt

    Starters

    Monticello Deviled Eggs

    A version of this deviled egg recipe was served at Thomas Jefferson’s home, Monticello. In Jefferson’s day, anchovies were laid across the top of the egg. We’ve incorporated them into the filling for a slight hint of briny sea saltiness.

    • 6 hard-cooked eggs, peeled and halved lengthwise
    • 1 to 2 tablespoons mayonnaise
    • 1 tablespoon Dijon-style mustard
    • 1 tablespoon vegetable oil 
    • 1 tablespoon lemon juice
    • 1 tablespoon capers, drained
    • 3 to 4 anchovy fillets (not salt packed), finely chopped
    • 1 tablespoon snipped fresh curly parsley
    • 12 curly parsley leaves
    • Freshly ground black pepper (optional)

    Remove yolks from eggs; place in small bowl. Set whites aside. Mash yolks with fork. Stir in 1 tablespoons each of mayonnaise, mustard, oil, and lemon juice; mix well. Add capers, anchovies, and snipped parsley; mix well. Add additional mayonnaise until desired creaminess. 

    Spoon or pipe yolk mixture back into cooked egg whites. Tuck parsley leaf into wide end of egg for garnish. If desired, sprinkle with pepper. Cover; chill up to 24 hours before serving. Makes 12 servings.

    Recipe from Stephen Exel

  • Peter Krumhardt

    Thanksgiving Sparkling Apple Cider

    This is a beverage everyone can enjoy, although it could certainly be made adults-only.

    • 6 cups apple juice (all-natural and pressed)
    • 3 cups water
    • 1-1/2 cups sugar
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 1 liter bottle club soda, chilled
    • Ice cubes (4 cups)

    In 4- to 6-quart pot or Dutch oven combine apple juice, water, sugar, cinnamon, and nutmeg. Bring to boiling. Reduce heat; simmer, uncovered, 10 minutes. Cool. Transfer to 2-quart pitcher and chill at least 4 hours.

    To serve, in large punch bowl combine apple juice mixture, club soda, and ice cubes. Makes 12 servings.

    Recipe from chef Mary Payne Moran

  • Peter Krumhardt

    Holiday Butter Lettuce Salad Two Ways

    Tender butter lettuce is the consistent ingredient in both variations of this salad. 

    Dressing:

    • 1/2 cup olive oil
    • 1/4 cup white wine vinegar
    • 1/4 cup lemon juice
    • 1/4 teaspoon herbes de Provence, crushed
    • Pinch each salt and freshly cracked black pepper

    For avocado salad:

    • 1 tablespoon freshly cracked black pepper
    • 1 tablespoon finely shredded lemon peel
    • 12 ounces goat cheese (chèvre)
    • 3 heads butterhead lettuce, torn (about 16 cups)
    • 3 medium avocados, halved, seeded, peeled, and cut into wedges
    • 1/4 cup fresh chives, coarsely chopped
    • 6 tablespoons Dressing
    • Salt and freshly cracked black pepper

    For squash salad:

    • 1 medium butternut squash
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 3/4 cup roasted almonds, coarsely chopped
    • 4 ounces Parmesan cheese, shaved

    For dressing, in screw-top jar combine oil, vinegar, lemon juice, herbes de Provence, and salt and pepper to taste. Cover; shake well to combine.

    For avocado salad, in shallow dish combine 1 tablespoon pepper and lemon peel. Roll goat cheese in lemon peel mixture, pressing to adhere mixture to outside of goat cheese. Slice goat cheese into 12 slices. Set aside.

    In very large bowl combine lettuce, avocado, and chives. Drizzle with 6 tablespoons dressing. Toss well to combine. Season salad with salt and pepper. Divide among 12 salad plates; top each with slice of goat cheese. Pass remaining dressing.

    For squash salad, omit goat cheese and avocados. Preheat oven to 400°F. Cut squash in half lengthwise; remove and discard seeds. Peel squash. Cut into 1/2-inch pieces. Arrange squash on 15x10x1-inch baking pan. Drizzle with oil; sprinkle with salt. Toss to combine. Spread butternut squash in even layer. Roast 25 minutes or until tender and lightly browned, turning once halfway through roasting time. Place pan on wire rack; cool.

    Add roasted butternut squash, almonds, Parmesan cheese, 6 tablespoons dressing, and chives to lettuce leaves. Toss; serve with any remaining dressing. Makes 12 servings.

    Recipe from chef Mary Payne Moran

  • Colleen Duffley
  • Peter Krumhardt

    Sides

    Thanksgiving Stuffing

    This basic stuffing gets a bump up to wonderful by using three different types of bread.

    • 4 cups corn bread, cut in 1/2-inch cubes
    • 4 cups brioche, cut in 1/2-inch cubes
    • 4 cups white bread, cut in 1/2-inch cubes
    • 1/4 cup butter
    • 2 tablespoons olive oil
    • 3 cups finely chopped celery
    • 1 cup finely chopped onion
    • 8 small shallots, finely chopped (3/4 cup)
    • 1 teaspoon salt
    • 1 cup unsalted chicken stock
    • 1/2 cup chopped fresh flat-leaf Italian parsley
    • 1/4 cup minced fresh chives
    • 2 teaspoons minced fresh sage
    • 1/2 teaspoon cracked black pepper
    • Nonstick cooking spray

    Preheat oven to 350°F. Spread corn bread, brioche, and white bread on two baking sheets. Bake 5 to 10 minutes or until dry and slightly toasted but not browned; set aside.

    In very large skillet heat butter and olive oil over medium-high heat. Add celery, onions, shallots and salt to skillet. Cook 10 minutes or until tender.

    In very large bowl combine bread cubes, vegetable mixture, chicken stock, parsley, chives, sage, and cracked pepper. Toss to combine.

    Coat 3-quart baking dish with nonstick spray. Transfer stuffing mixture to baking dish. Bake, uncovered, 20 minutes, or until heated through and top is crisp. Makes 12 servings.

    Recipe from chef Mary Payne Moran

  • Peter Krumhardt

    Mushroom Stuffing

    A variety of mushrooms make this stuffing exceptional.

    • Nonstick cooking spray
    • 6 cups brioche or challah, cut in 1/2-inch cubes
    • 6 cups white bread, cut in 1/2-inch cubes
    • 10 tablespoons unsalted butter
    • 4 tablespoons olive oil
    • 2 cups finely chopped onion
    • 5 shallots, finely chopped (2/3 cup)
    • 2 teaspoons salt
    • 1/2 teaspoon cracked black pepper
    • 6 cups mixed mushrooms (cremini, chanterelle, shiitake, button) coarsely chopped (about 1 pound)
    • 1 tablespoon fresh thyme leaves
    • 1 cup chicken stock or broth
    • 1 egg, lightly beaten
    • 2 tablespoons chopped fresh flat-leaf Italian parsley

    Preheat oven to 300°F. Coat 3-quart casserole dish with nonstick spray; set aside. Spread bread cubes in two 15x10x1-inch baking pans. Bake 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) (Or, let bread cubes stand loosely covered at room temperature 8 to 12 hours.)

    Increase oven temperature to 350°F. In very large skillet melt 6 tablespoons butter and 2 tablespoons olive oil over medium heat. Add onion and shallots to skillet. Sprinkle with salt and pepper. Cook 4 to 5 minutes or until tender. Remove from skillet; set aside.

    Add remaining 4 tablespoons butter and 2 tablespoons olive oil to skillet. Increase heat to medium-high. Add mushrooms; cook without stirring 4 minutes. Stir once; cook 4 minutes more or until golden brown. Stir in onion mixture and thyme.

    In extra-large bowl combine bread cubes, chicken stock, and egg. Fold in mushroom mixture and parsley. Transfer stuffing to casserole dish. Bake, uncovered, 45 minutes or until heated through. Makes 12 servings.

    Recipe from chef Mary Payne Moran

  • Peter Krumhardt

    Holiday Mashed Potatoes

    These mashed potatoes are deliciously rich and creamy. The recipe is sure to become your go-to version.

    • 4-1/2 pounds Yukon gold potatoes, peeled and quartered
    • 3 teaspoons salt, divided
    • 3/4 cup whipping cream
    • 1/2 cup unsalted butter (1 stick)
    • 1 tablespoon minced chives (optional)

    Bring large pot of water to boil. Add potatoes and 1 teaspoon salt. Boil about 20 minutes or until potatoes are tender. Drain; return potatoes to pot. Return to medium heat 1 to 2 minutes to dry out potatoes.

    Meanwhile, in medium saucepan heat whipping cream and butter over medium heat, cooking and stirring until butter is melted and cream is warm but not boiling.

    Press potatoes through ricer or food mill, or mash with potato masher to desired consistency; return to pot. Stir in warmed liquid mixture and add remaining 2 teaspoons of salt. Cook and stir over medium heat until heated through. To serve, sprinkle with chives, if desired. Makes 12 servings.

    Recipe from chef Mary Payne Moran

  • Peter Krumhardt

    Honey-Bacon Sweet Potato Puffs

    The potatoes can be peeled and cut ahead of time. Place potatoes pieces in a large bowl of cold water; drain and pat dry before tossing with oil and spices. Buckwheat honey has a darker color than standard honey. It has a malty, molasses flavor, which contrasts nicely with the sweet potatoes. Find it at a specialty grocer or order online from Gourmet-Food.com

    • Nonstick cooking spray
    • 8 medium orange and/or yellow flesh sweet potatoes (about 3-1/2 pounds)
    • 4 tablespoons olive oil
    • 1 tablespoon snipped fresh thyme
    • Salt and freshly ground black pepper
    • 6 slices bacon, crisp-cooked and chopped
    • Buckwheat honey or honey
    • Snipped fresh chives

    Preheat oven to 400°F. Line very large baking sheet with foil. Coat
    foil with cooking spray; set aside.

    Peel potatoes; cut into 1-inch pieces. In large bowl, combine potatoes, olive oil, thyme, salt and pepper. Toss to coat. Spread potatoes in single layer on prepared baking sheet. Bake about 45 minutes or until potatoes are browned and slightly crisp on the outside, turning once halfway through cooking. Transfer to serving dish. Sprinkle with bacon; drizzle with honey. Sprinkle with chive. Serve immediately. Makes 8 servings.

    Recipe from Stephen Exel

  • Edmund Barr

    Sausage and Fennel Stuffing, Currant-Pine Nut Relish, and Roasted Root Vegetables

    Sausage and Fennel Stuffing

    • 12 cups 1-inch pieces torn country-style bread (1 1⁄2 pounds) 
    • 1⁄3 cup extra-virgin olive oil
    • 4 teaspoons fennel seeds
    • 1 pound bulk Italian-style sausage
    • 1 1⁄2 cups chopped onion
    • 3 cups chopped fennel (reserve fronds) 4 teaspoons fresh thyme leaves
    • 1 1⁄2 teaspoons chopped fresh rosemary 1⁄2 teaspoon chile flakes or sliced chile d’arbol
    • Kosher salt and freshly ground black pepper
    • 3⁄4 cup white wine
    • 1 1⁄2–2 cups turkey or chicken stock
    • 2 eggs, beaten
    • 3 tablespoons chopped fennel fronds
    • 3 tablespoons chopped flat-leaf parsley

    Preheat oven to 375°F. In large bowl toss bread pieces with olive oil. With hands, squeeze bread to remove excess oil. Bake bread cubes on baking sheet for 12 to 15 minutes, stirring twice, until croutons are golden brown and crisp but still soft inside. When croutons are cool, place in extra-large bowl.

    Meanwhile, toast fennel seeds in small pan over medium heat 2 to 3 minutes, shaking pan often, until seeds release their aroma and turn light golden brown. Coarsely grind seeds in spice grinder or mortar.

    Heat 12-inch skillet over high heat for 2 minutes. Crumble sausage into pan and cook 5 minutes or until sausage is browned. Add fennel seeds, onion, 3 cups chopped fennel, thyme, rosemary, and chile. Season with 1 ⁄4 teaspoon salt and a few grinds black pepper. Cook and stir about 8 minutes, until lightly caramelized. Pour mixture over croutons.

    Return pan to stove over high heat and pour in white wine. Bring to boil. Reduce heat and simmer, uncovered, about 5 minutes or until reduced to about 3 tablespoons. Add turkey stock and bring to boil. Pour hot liquid over stuffing, and toss well to combine. Season to taste. Stir in eggs, chopped fennel fronds, and parsley.

    If serving stuffing as side dish, butter shallow 3-quart rectangular baking dish or casserole before adding stuffing.

    2 tablespoons butter, cut into small cubes. Return to oven and bake about 15 to 20 minutes more, or until crisp, and thermometer inserted near center registers at least 165°F. Serves 6 to 8 with leftovers.

    Currant-Pine Nut Relish

    • 1⁄2 cup pine nuts
    • 1⁄4 cup extra-virgin olive oil 1⁄2 rosemary sprig
    • 1 dried chile d’arbol
    • 1 cup finely diced red onion 1⁄2 teaspoon kosher salt
    • 1⁄2 cup dried currants
    • 1⁄3 cup balsamic vinegar
    • Kosher salt

    Preheat oven to 375°F. Toast pine nuts for about 5 minutes, stirring once or twice, until golden brown and fragrant. Heat small skillet over high heat for 2 minutes. Turn down heat to medium and add olive oil, rosemary sprig, and chile. When rosemary and chile start to sizzle, add red onion and season with salt. Turn heat down to low and let onion stew gently for about 10 minutes until tender. Remove to bowl to cool.

    Meanwhile, place dried currants in bowl and cover with hot water. Let currants soak 10 minutes and drain well. Add balsamic vinegar to same pan onions were cooked in, and reduce over medium high heat to about 2 tablespoons (4 to 5 minutes). Stir vinegar into onion mixture. Add toasted pine nuts and currants and stir to combine. Season to taste with kosher salt. Serve at room temperature. Makes about 11 ⁄2 cups.

    Roasted Root Vegetables

    • small or 3 medium carrots (about 8 ounces)
    • small or 3 medium parsnips, peeled (about 1 1⁄4 pounds)
    • small or 3 medium turnips, peeled (about 1 3⁄4 pounds)
    • tablespoons extra-virgin olive oil 
    • tablespoon thyme leaves
    • 1 1⁄2 teaspoons salt, divided
    • 1/4 teaspoon freshly ground black pepper 
    • 11⁄2 teaspoons cumin seeds
    • 1 cup shallots sliced 1⁄4-inch thick (4 to 5 shallots)
    • 2 tablespoons unsalted butter
    • 1⁄4 pound young mustard greens, cleaned

    Cut vegetables into 2- to 4-inch-long slices 1 ⁄4- to 1 ⁄2-inch-thick. Heat olive oil in large skillet over medium-high heat. Add carrots, parsnips, and turnips, stirring to coat in oil. Sprinkle with thyme, 1 teaspoon salt, and black pepper. Cook 10 minutes or until vegetables start to brown; stirring occasionally.

    While vegetables are cooking, toast cumin seeds in pan over medium heat for 2 to 3 minutes or until seeds release their aroma and darken. Crush seeds.

    Add shallots and butter to vegetables and cook 5 minutes more, stirring to coat vegetables with butter. Add cumin and remaining 1⁄2 teaspoon salt. Cook 5 minutes more or until vegetables are tender and nicely browned. Toss in mustard greens and cook 1 to 2 minutes or until greens are just wilted. Serves 6 to 8 with leftovers. 

    Recipes from chef Suzanne Goin

  • Peter Krumhardt

    Holiday Green Beans

    Change up your holiday green beans with the addition of hazelnuts or pancetta.

    • 2-1/2 pounds haricots verts or other thin green beans
    • 1-1/2 teaspoons salt
    • 3/4 cup whole hazelnuts (for option 1)
    • 3 tablespoons unsalted butter
    • 1 to 2 tablespoons hazelnut oil (for option 1)
    • 12 to 16 ounces thinly sliced pancetta (for option 2)
    • Cracked black pepper (for option 2)

    Rinse beans; drain. If desired, trim tips off beans. Bring 6- to 8-quart pot of water to boil. Add 1 teaspoon salt to water. Cook green beans 6 to 8 minutes, a little more than al dente texture. Cool beans in ice bath; remove from water. Dry beans on towel or paper towel. Set aside.

    For Option 1:

    In 12-inch skillet heat hazelnuts over medium heat 3 to 5 minutes or until lightly toasted. Remove hazelnuts from skillet; place in clean towel. Rub hazelnuts with towel to remove as much skin as possible.

    Lightly crack hazelnuts with your hand, mallet, or rolling pin. Place  hazelnuts back in skillet. Add butter; melt over medium heat. Season hazelnuts and melted butter with 1/2 teaspoon salt. Cook a few minutes until butter starts to turn caramel color.

    Add green beans to skillet; toss with hazelnuts. Cook 3 to 5 minutes more or until heated through, tossing occasionally. Season to taste with additional salt. Drizzle beans with hazelnut oil before serving.

    For Option 2:

    Omit hazelnuts and seasoning cooked beans with additional salt. In very large skillet cook pancetta over medium heat until crisp. Drain on paper towels. Coarsely crumble pancetta. Add cooked pancetta to cooked beans. Sprinkle with cracked black pepper.

    Recipe from chef Mary Payne Moran

  • Edmund Barr

    Entrées

    Herb Roasted Turkey

    • 1  (10- to 12-pound) brined heirloom or organic turkey
    • 2  cups Garlic Butter (see instructions below), divided
    • 5 sprigs fresh rosemary, divided 10 sprigs fresh thyme, divided
    • 8 sprigs fresh sage, divided

    Preheat oven to 425°F. Loosen turkey skin, starting at breast and including legs. Spread 1 1 ⁄2 cups Garlic Butter evenly under skin. Tuck wings in back and tie legs together with kitchen string so turkey holds shape.

    Scatter 3 rosemary, 6 thyme, and 3 sage sprigs on rack set in roasting pan. Place turkey atop herbs on rack. Spread remaining Garlic Butter over top of turkey. Break remaining herbs into 3- inch pieces, and scatter over turkey, tucking a few behind wings and thighs.

    Roast turkey 1 hour, basting after 30 minutes. Cover loosely with foil. Turn heat down to 300°F and roast another 2 to 2 1 ⁄2 hours, basting every 30 minutes until meat thermometer inserted into thickest part of thigh registers 180°F. (Or test for doneness by inserting skewer or paring knife into thick part of thigh and checking that juices run clear.) Let turkey stand 30 minutes before carving. Serves 6 to 8 with leftovers.

    Garlic Butter: Preheat oven to 400°F. Trim tops from 2 heads of garlic.Wrap garlic in foil and bake for 45 minutes or until soft. When garlic has cooled, carefully squeeze from individual cloves. In medium bowl combine garlic with 1 pound softened unsalted butter, 2 tablespoons roughly chopped fresh sage, 2 tablespoons roughly chopped fresh rosemary, 1 tablespoon finely shredded lemon peel, 1 teaspoon salt and 1 ⁄4 teaspoon freshly ground black pepper. Cover and store in refrigerator up to 1 week. Let come to room temperature before using. Makes 2 cups. 

    Recipe from chef Suzanne Goin

  • Peter Krumhardt

    Herb-Roasted Chicken

    This is roasted chicken at its finest. Basil, sage, thyme, and lemon pepper add an abundance of flavor to this main dish. Roasting the chicken breast-side down for 20 minutes ensures the moistest breast meat. A poultry lifter from oxo.com makes turning the chicken easy; you’ll also find this a handy tool for transferring the Thanksgiving turkey from roasting pan to cutting board.

    • 1 (3-1/2 to 4-pound) whole broiler chicken
    • 2 tablespoons butter, melted
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil, crushed
    • 1/2 teaspoon ground sage
    • 1/2 teaspoon dried thyme, crushed
    • 1/4 teaspoon salt
    • 1/4 teaspoon lemon-pepper seasoning or ground black pepper

    Preheat oven to 425°F. Rinse inside of chicken; pat dry with paper towels. Twist wing tips under back. Stuff cavity, if desired.* Skewer neck skin of chicken to back; tie legs to tail. Knot string securely at neck opening. (For trussing instructions, click here.)

    Place chicken, breast side up, on rack in shallow roasting pan. Brush with melted butter; rub garlic over chicken.

    In small bowl stir together basil, sage, thyme, salt, and lemon-pepper seasoning; rub onto chicken. If desired, insert meat thermometer into center of inside thigh muscle. (The thermometer should not touch bone.) Turn chicken breast-side down. Roast, uncovered, 20 minutes.

    Reduce oven temperature to 375°F. Using long fork inserted into neck and tongs or poultry lifter inserted into cavity, carefully turn chicken breast-side up. Roast chicken 45 to 50 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink (170°F thigh temperature). Remove chicken from oven. Cover; let stand 10 minutes before carving. Makes 4 servings.

    Variation: Herb-Roasted Chicken and Vegetables

    Before roasting chicken, in large saucepan bring lightly salted water to boiling. Add 1 pound red potatoes, quartered (or halved, if small); 3 carrots, halved lengthwise and cut into 1-inch pieces; and 1 medium turnip, peeled and cut into 1-1/2-inch pieces. Add to boiling water. Return to boil; reduce heat. Cover; simmer 5 minutes. Drain. Add drained vegetables and 1 medium onion, cut into 1-inch chunks, to bottom of roasting pan around chicken. Drizzle vegetables with 2 tablespoons melted butter. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast as directed above, stirring vegetables once or twice during roasting. To serve, place chicken on serving platter. Arrange vegetables on serving platter around chicken.

    *Stuffing the cavity gives roasted chicken flavor from inside out. The traditional stuffing is 1 lemon, quartered; 1 small onion, peeled and halved; 2 smashed garlic cloves; and 1 or 2 sprigs of full-flavored herbs such as thyme, sage, or rosemary. However, other aromatics can be used. Season the cavity first with salt and pepper. We do not recommend using traditional bread stuffings—they may not cook all the way through and reach food-safe temperatures.

    Learn how to truss a chicken.

    Recipe from the Better Homes and Gardens New Cookbook

  • Tina Rupp
  • Peter Krumhardt

    Thanksgiving Roasted Turkey with Cranberry Glaze

    You’ll want to plan ahead: Brine the turkey 12 to 24 hours before roasting. Roast the turkey for 3 hours and let rest 15 to 20 minutes before carving.

    Brine:

    • 2 gallons water
    • 1 cup salt
    • 1 cup sugar
    • 1 orange, sliced
    • 1 small bunch of fresh thyme
    • 1 (12-14 pound) turkey

    Turkey:

    • 2 large carrots, cut in thirds
    • 1 stalk celery, cut into thirds
    • 1 yellow onion, quartered
    • 1 small bunch of fresh thyme
    • Salt and ground black pepper
    • 6 tablespoons butter, softened
    • 4 cups chicken stock
    • 1/2 cup dry white wine
    • Cranberry Glaze (recipe follows)
    • Pan Gravy (recipe follows)

    For brine, in container large enough to submerge turkey, combine water, salt, sugar, orange, and 1 bunch thyme. Stir until salt and sugar dissolve. Remove neck and gizzards from turkey. Rinse turkey in cold water. Submerge turkey in brine. Cover; chill 12 to 24 hours.

    Preheat oven to 350°F. Remove turkey from brine; discard brine. Rinse turkey in cold water; pat dry. Place carrots, celery, onion, and 1 bunch thyme in neck and body cavities. Skewer neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail with 100 percent cotton kitchen string. Twist wing tips under back. Season turkey with salt and pepper.

    Place turkey, breast side up, on rack in shallow roasting pan. Rub butter over skin. Season turkey with salt and pepper. Insert an oven-going meat thermometer into center of inside thigh muscle (thermometer should not touch bone). Pour chicken stock into bottom of roasting pan.

    Roast 2-1/2 hours, spooning juices over turkey every half hour. Pour white wine over turkey and roast 10 minutes more. Baste turkey with Cranberry Glaze; roast 15 more minutes. Baste again with glaze; repeat until turkey is done (175°F in the thigh). Remove turkey from oven. Cover with foil; let stand 15 to 20 minutes before carving.

    Transfer turkey to cutting board for carving. Serve with Pan Gravy and remaining Cranberry Glaze. Makes 12 servings with leftovers.

    Cranberry Glaze: In medium saucepan cook 1 tablespoon minced shallot in 1 tablespoon hot olive oil over medium heat 3 to 4 minutes or until tender. Sprinkle with 1/8 teaspoon salt. Add 1 cup fresh or frozen cranberries, 1 cup cranberry juice, 1/2 cup sugar, juice of one orange, 1 tablespoon white wine vinegar, and 1 tablespoon honey. Bring to boil. Reduce heat; simmer, uncovered, 15 minutes or until  cranberries begin to burst. Press mixture through fine strainer; discard solids.

    Pan Gravy: For gravy, pour pan drippings from roasting pan into large measuring cup. Scrape browned bits from pan into cup. Skim fat from drippings; reserve fat and drippings. Pour 1/4 cup of fat into medium saucepan (discard remaining fat). Stir in 1/4 cup all-purpose flour. Add enough chicken broth to remaining drippings in measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season with salt and pepper.

    Note: Test temperature of bird at 3 hours. If temperature is close to reaching ideal temperature of 175°F, lessen time in between basting with cranberry glaze.

    Note: To ensure proper food safety, use a clean spoon or baster each time you spoon over pan juices.

    Recipe from chef Mary Payne Moran

  • Peter Krumhardt

    Dessert

    Pumpkin Butterscotch Cake

    Arlene Mead’s butterscotch twist on a classic Bundt cake is a homey company favorite. “It’s always a winner,” she says. This cake was shown in our story on the Mead kitchen, which you can read here.

    • Nonstick cooking spray
    • Flour for dusting
    • 2 cups all-purpose flour
    • 1-3/4 cups sugar
    • 1 tablespoon baking powder
    • 1-1/2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 1 (15-ounce) can pumpkin (not pumpkin pie mix)
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 (11-ounce) package butterscotch-flavored chips
    • 1 cup chopped pecans, toasted
    • Powdered sugar

    Preheat oven to 350°F. Coat 10-inch fluted tube pan (Bundt) with cooking spray or grease pan then dust well with flour. Sprinkle all interior surfaces of pan with flour; shake pan well, moving in a circular motion to coat all surfaces with light dusting of flour. Knock out and discard excess flour.

    In medium bowl, combine 2 cups flour, sugar, baking powder, cinnamon, salt, nutmeg, and cloves. In large bowl, whisk together pumpkin, eggs, and vanilla. Stir in flour mixture to blend thoroughly. Stir in butterscotch chips and pecan pieces.

    Spoon batter into prepared pan. Bake 60 to 70 minutes, or until wooden pick inserted in cake comes out clean. Remove from oven; cool in pan on wire rack 30 minutes. Remove cake from pan; cool completely. Sprinkle cake generously with powdered sugar before serving. Makes 8 servings.

  • Michal Venera
  • Peter Krumhardt

    Deep-Dish Apple Pie

  • Peter Krumhardt
  • Peter Krumhardt

    Indian Pudding Pie

    Indian Pudding is a lovely old Yankee fall dessert: full of molasses, ginger, and cinnamon. We decided to try this cornmeal-based pudding as a pie filling. It’s a great alternative to standard pumpkin pie.

    Deep-Dish Pie Crust:
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 1/3 cup shortening
    • 1/4 cup butter, cut into pieces, or shortening
    • 1/3 to 1/2 cup cold water
    • 1 to 2 teaspoons turbinado (raw) sugar

    Filling:
    • 1/4 cup sugar
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground clove
    • 1/2 teaspoon salt
    • 1/8 teaspoon baking soda
    • 3 cups milk
    • 1/2 cup cornmeal
    • 2 eggs
    • 1/3 cup molasses
    • 2 egg whites
    • 2 tablespoons maple syrup
    • Turbinado sugar
    • Maple Whipped Cream:
    • 1 cup whipping cream
    • 1 to 2 tablespoons maple syrup
    • Ground cinnamon

    Deep-Dish Pie Crust: 
    Preheat oven to 450°F. In large bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon water over part of flour mixture; toss with fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at time, until flour mixture is moistened. Gather flour mixture into ball, kneading gently until it holds together.

    On lightly floured surface, use your hands to slightly flatten pastry ball. Roll it from center to edges into circle 14 inches in diameter. Wrap pastry circle around rolling pin. Unroll pastry into a 9-inch deep- dish pie plate. Ease pastry, being careful not to stretch it, into pie plate. Trim pastry 1/2 inch beyond rim of pie plate, reserving trimmings. Fold under extra pastry even with plate's edge. Crimp edge high. Prick bottom of crust in several places. Roll pastry trimmings on floured surface to 1/8 inch thickness. Cut into maple leaves with small maple leaf cutter; transfer to baking sheet. Brush lightly with water and sprinkle with turbinado sugar.

    Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 to 6 minutes more until crust is set and dry. Cool on wire rack. Bake leaves until lightly browned, 6 to 8 minutes. Cool on wire rack.

    Filling: 
    Reduce oven temperature to 325°F. In small bowl, mix together sugar, ginger, 1 teaspoon cinnamon, salt, and baking soda; set aside. In medium saucepan, heat 2 cups milk to simmer. Stir in cornmeal, a little at a time, until combined. Cook over low heat, stirring constantly, for 3 minutes or until very thick. Remove from heat. Stir sugar mixture into cornmeal mixture. Place eggs in large bowl; beat lightly. Gradually stir hot cornmeal mixture into eggs; set aside.

    In another medium saucepan stir together molasses and remaining 1 cup milk. Cook and stir until bubbly. Cook, uncovered, for 2 minutes more. (Mixture will be foamy and may appear curdled.) Whisk molasses mixture into cornmeal mixture; set aside. In small bowl beat egg whites with electric mixer until stiff peaks form. Fold into cornmeal mixture. Pour filling into baked pastry shell. (Pastry will be very full.) Bake for 45 minutes or until slightly puffed and set. Pie will fall slightly on cooling.

    Cool on wire rack for 1 hour. Chill pie for 2 hours before serving. Drizzle with 1 to 2 tablespoons maple syrup. Top with maple leaf cutouts. Sprinkle pie with additional turbinado sugar.

    Maple Whipped Cream: 
    In medium bowl beat whipping cream and remaining 2 tablespoons maple syrup to stiff peaks; place dollop atop each pie slice. If desired, sprinkle cinnamon over cream. Makes 8 servings

    Recipe from Stephen Exel

  • Edmund Barr

    Butternut Squash Ice Cream Pie in Gingersnap Crust

    Crust:

    • 1 1 ⁄2 cups crushed gingersnaps (about 30)
    • 3 tablespoons butter, melted

    Filling:

    • 1 (2-pound) butternut squash, halved lengthwise and seeds removed, or
    • 3⁄4 cup canned pumpkin
    • 1 cup whipping cream
    • 1 cup milk
    • 1⁄4 pound piloncillo sugar or 1⁄2 cup packed dark brown sugar
    • 2 tablespoons granulated sugar
    • 2 egg yolks, lightly beaten
    • 2 tablespoons light-colored corn syrup 1 3-inch stick cinnamon
    • 1⁄4 teaspoon ground cinnamon
    • 1⁄2 pint sweetened whipped cream
    • Candied squash (see instructions)

    Crust: Stir together crushed gingersnaps and melted butter. Spread evenly into 9-inch pie plate. Press onto bottom and sides to form even crust. Bake in 350°F oven for 7 minutes. Cool on wire rack.

    Filling: If using butternut squash, place one half, cut side down, in 2-quart baking dish. Bake in 350°F oven for 50 to 55 minutes or until squash is tender. Let cool. Scrape out flesh; discard peel. Transfer squash to food processor; process until smooth. Measure 3 ⁄4 cup of puree and set aside; set remaining squash aside for another use.

    In saucepan combine cream, milk, piloncillo (a rich-flavored Mexican brown sugar, available in Hispanic markets) or dark brown sugar, granulated sugar, egg yolks, corn syrup, cinnamon stick, and ground cinnamon. Simmer, stirring constantly, over medium heat until mixture just coats a metal spoon. Do not boil. Discard cinnamon stick. Place saucepan in bowl of ice water and stir mixture until cool. Stir in squash puree. At this point, mixture can be chilled up to 24 hours before freezing. Freeze ice cream mixture in 1-quart ice- cream freezer according to manufacturer’s directions.

    Candied Squash for Garnish: Peel remaining half of butternut squash and cut in 1 ⁄4-inch-thick slices; set aside. In large skillet, combine 1 pound pilon- cillo or 21⁄3 cups packed dark brown sugar, 2 cups water, and 1 (3-inch) cinnamon stick. Bring to boil, stirring to dissolve sugar. Reduce heat. Add squash slices and simmer, uncovered, 10 to 15 minutes or until squash is tender. Cool completely. Transfer to bowl; cover and chill up to 24 hours.

    To Assemble: Transfer freshly frozen squash ice cream to gingersnap cookie crumb crust. Cover and freeze until ice cream is set (4 to 24 hours).Allow pie to stand at room temperature 20 minutes before serving.

    Remove candied squash from syrup using slotted spoon. (Reserve syrup and any leftover squash for another use.) Serve pie with whipped cream and candied squash (optional). Serves 6 to 8 

    Recipe from chef Suzanne Goin

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